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Welcome to the website for the Susquehanna Valley Growers' Market!

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Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, October 26, 2017

News from the SVGM

Hello everyone!~~~
The crescent moon last night hung brightly within a dark gray and black gathering of shadowy clouds in the night sky. It was utterly gothic in its seasonal perfection, waxing into its half-moon brilliance, ~~~ next week's Halloween revelers will hopefully trick or treat in the light of a moon just days away from being full. 

Yes, it's (already) the end of October, and tomorrow is the SVGM's last outdoor market.  Tomorrow is the last day to experience the splendor that our outdoor venue provides, with its many tables and its pumpkin trailer and its beautiful seasonality. With tonight's widespread frost warning, today may well be the last harvest of those tender vegetables and flowers that have continued to produce well into this-warmer-than-average Fall.

Next Friday our "winter" vendors will move indoors into their space within Brook Park Pet Supply, so they'll be easy for you to find.  Our inside market has grown steadily over the last three years, and we even have a dedicated indoor produce person: Monique of Grass Roots Farm! Our steady trio of meat and poultry and cheese guys will be in attendance~~~Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm. The produce farms that are planning on being indoors as long as they can are, so far, Quaff Meadows, Broadway Acres, and Hidden Branch Farm, all hoping to make it at least until Thanksgiving, and Quaff Meadows hopefully until close to Christmas. So much will depend on their winter vegetable supplies and the weather, of course! Grass Roots Farm will be with us almost until the outdoor market begins again next Spring. Thank you, Sharon, of Brook Park Pet Supply, for providing us with such an ideal space: a great location next to our original outdoor spot, good parking, shelter from the elements, and warmth!

A reminder, too, that the indoor market operates one less hour: but still Friday afternoons, 2-5pm. The weekly emails will continue to arrive to remind you, also!

Thank you, thank you, again, for your wonderful and encouraging support throughout these market seasons. It has to be repeated: without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one.

Help us end our outdoor season on a mystical, magical Halloween upnote! Bring your big shopping bags, tomorrow’s going to be a glorious last "outdoor season" day~~~see you there!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly cut beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom potatoes, garlic, peppers, eggs, specialty lemonades, wool
Quaff Meadows:
Green beans, kale, greens, Swiss chard, daikon radish,  candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Broadway Acres Farm:
Kale, chard, garlic,  green and yellow beans, hot peppers, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Pumpkin Chutney
Adapted from http://geniuskitchen.com
Recipe by Brian Holley
Makes approximately 3 pints

This chutney had rave reviews, and is one of those condiments that adorns so much: a sandwich, roasted meats and poultry, cheeses, hearty soups, even bread and crackers. Pack it into smaller jars for a great homemade holiday gift. Super simple, chutney's main thing is that it should mellow after jarring for at least a month. Patience, patience.........


Ingredients:
2 1⁄2 lbs pumpkin flesh, in medium dice
1 1⁄2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Directions:
Put all of the ingredients, except for the sugar and salt, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.

Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
Ladle the chutney into hot sterilised jars and seal.

Ready to eat in four weeks and will keep for 2 years.

Thursday, October 19, 2017

News from the SVGM

Hello everyone!~~~

We may be missing those autumn colors we so anxiously await every year~~~I realized yesterday that we have crossed over our normal peak foliage dates with barely a splash of red in the hills~~~ but, wow, the sunny days and greened up grounds and cuddly cool nights are certainly helping to bring out the remaining beauty of this year’s fall season. The trees literally drip with dew in the early mornings, the sun warms it all up throughout the day, and the early arrival of evening’s chill prompts me to reach for my beloved sweatshirt. Not too hot, not too cold. A little green and brown, but crisply clear and comfortable. I continue to appreciate all this valley has to offer!

And the SVGM outdoor season marches on. We have just two more markets in our outdoor space, and it’s still a beautiful time on our vendors’  tables, so make sure you make time these final two Fridays to visit and shop and stock up a bit for the months ahead. Next week I should have a good idea of the produce vendors who will move with us to the inside market November 3; much depends on what they have left at this time of year.

All of us here at the Growers’ Market want to thank you, again, for your continuing support and help in letting others know about the SVGM. Without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one. This market, like all local markets everywhere, has become a wonderful exchange between grower and producer and customer. There is so much to learn from our farmers and artisan food makers: when you get to know “your farmer,” so to speak, you gain a deep appreciation for what it takes to bring quality food to your own table. Talking with them, learning how they produce and grow and raise and the changing conditions within which they constantly work, literally changes how you look at food. They are a tenacious bunch, our local food rock stars.

Help us end our outdoor season on a rock star upnote! Bring your big shopping bags, tomorrow’s going to be a glorious fall day~~~see you there!


This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: freshly cut pork and freshly dressed chickens
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Green beans, kale, zucchini, greens, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic,  green and yellow beans, hot peppers, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Rigatoni and Cauliflower al Forno
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 4-6

The cauliflower this time of year has a sweetness to it that is unmistakable. Cauliflower can stand up to rather bold seasoning, and in this recipe, it gets garlic, a hearty dose of fresh sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. For a side dish, serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with a hearty pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a wonderful autumn dish.
And alternatively, you could roast the cauliflower first and then finish it off in olive oil, using less oil overall, if you like. Another good suggestion is to substitute your favorite nuts for part or all of the breadcrumbs used to top it all.

Ingredients:
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
 Extra-virgin olive oil
 Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
½ teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
½ cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Directions:
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.

Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.

Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)

Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Thursday, October 12, 2017

News from the SVGM

Hello everyone!~~~
There is just something about Autumn that seems to embody the magical and mystical: the foggy mists that envelop the mornings, the high days, and the final days, of harvests, corn mazes and bonfires, the heightened movement of wildlife as they feast and gather foodstores, the celebrations of Harvest and Halloween that have gone on for ages.

And pumpkins!!! Yes, it's full-on pumpkin season at the market, and we have little ones, medium ones, big ones; white, green and orange ones. Pumpkins are the perfect way to celebrate Autumn~~~ bake them into muffins and pies, roast them for dinner, puree them into soups; carve them beautifully or scarily, use them to flank your front door and otherwise decorate your yard, then cut up those huge edible ones into pieces for your freezer.  Come find your very own Great Pumpkin this week!

And with the wonderfully rehydrating rains of these past days,  you'll also find gorgeous heads of broccoli and cauliflower, red and green cabbages, and delicata and butternut squashes. There are delicious greens, too, and the last of the hot weather veggies. It's a great time to make a big batch of vegetable soup for your freezer......

And the colors of the fresh flowers are magical, too: deep and rich in these cooler temperatures: treat yourself with some of the brilliance~~

There are just three outdoor markets left, so bring a bunch of shopping bags, and a blessed Autumn to you all~~~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Ground Beef this week along with other fresh cuts; Pork and Poultry also
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, heirloom tomatoes, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Sweet corn, green beans, kale, zucchini, greens, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes,winter squash, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, sweet corn, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Summer squash, zucchini, cabbage, potatoes, onions, peppers, pumpkins, gourds, winter squash

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Butternut Squash Turnovers
Adapted from http://foodandwine.com
Recipe by Jeremy Sommer
Serves 4-6

This is a comfort-food type of recipe, with the richness and substantiveness that the changing season's appetite craves. These would be wonderful for both a weekend lunch or dinner, accompanied by a big green salad; they'd also be great for party appetizers. They do take a little bit of work, but they can be made ahead and frozen to bake later: simply place the unbaked turnovers on a parchment-lined cookie sheet, making sure they aren't touching, and freeze them solid. Then put them into a zip type freezer bag. Put them into the oven frozen and bake them for a couple of minutes longer than instructed.

Ingredients:
1/4 cup extra-virgin olive oil 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
2 garlic cloves, chopped
2 tablespoons thyme leaves
Salt and freshly ground pepper
One 2-pound butternut squash—peeled, seeded and cut into 1/2-inch dice
14 ounces all-butter puff pastry, thawed if frozen
3/4 pound fresh goat cheese (1 1/2 cups)
1 large egg, lightly beaten

Directions:
Preheat the oven to 375°. In a large skillet, heat 2 tablespoons of the olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 minutes. Stir in the garlic and the thyme and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.

Line a large rimmed baking sheet with parchment paper and lightly oil the parchment. In a large bowl, toss the squash with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 25 minutes, until softened and starting to brown. Add the squash to the leeks and mushrooms and toss.

Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out the puff pastry to a 12-by-16-inch rectangle about 1/4 inch thick. Cut the pastry into twelve 4-inch squares. Spoon 2 tablespoons of the shiitake-squash mixture onto each square and top with 2 tablespoons of the goat cheese. Lightly brush the edge of the squares with some of the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.

Arrange the turnovers on the prepared baking sheet about 1/2 inch apart. Brush the tops of the turnovers with the remaining beaten egg. Bake for about 25 minutes, until the pastry is golden brown. Serve warm or at room temperature.

Thursday, October 5, 2017

News from the SVGM

Hello everyone!~~~

The month of October is often one of the most beautiful in our area, with clear sunny days of comfortable temperatures, Halloween and harvest celebrations, a magical full moon, and the brilliance of the changing leaves and landscape. It seems this year, though, is less brilliant, in the wake of the continuing dry spell we've had most of September into now, but, hey, that will make next year's display all the more special! And come to market: these warm early fall weeks support the ongoing local harvests, and October continues to be a month of bounty at market~~~and spectacular color, too, in the sheer beauty of the vegetables themselves.

This month we will continue to remind you that these are the last of the outdoor markets for this year~~~ there are four left including tomorrow. The SVGM will move into their indoor space in November at Brook Park Pet Supply.

It's the first Friday in October, and that means Wild for Salmon will be at market! And since this is the last outdoor month of this season, this will be the last time you'll be able to find them at the SVGM until next spring. So take the opportunity to stock up your freezer a bit with a selection of the great products they have to offer~~~ you won't regret it that cold weekday night when you're looking for something fast and nutritious to make for dinner.

A blessed Autumn to you all~~~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: Freshly Ground Beef this week along with other fresh cuts; Pork and Poultry also
Beaver Run Farms:
Pork and chicken, specialty cuts and products 
Tarsa Family Farm:
Heirloom red, white & blue potatoes, garlic, heirloom tomatoes, hot and sweet peppers and onions, eggs, specialty lemonades, wool, plants
Quaff Meadows:
Sweet corn, green beans, kale, zucchini, Swiss chard, daikon radish, cucumbers, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, eggplant, eggs, and lamb, flowers
Garden Secrets:  PA Preferred
All natural ketchups, barbecue sauces, mustards~~~hot pepper relish, sweet pepper relish and pickled green tomatoes, Cherokee Port Gourmet ketchup
Wild for Salmon: First Friday of each month
Sustainably caught wild salmon from Alaska's Bristol Bay
Broadway Acres Farm:
Zucchini, yellow squash, kale, chard, garlic, tomatoes, green and yellow beans, hot peppers, potatoes, green tomatoes, sweet corn, blue hubbard squash, cabbages, kohlrabi, broccoli, beets
Buzzsaw Coffee:  
Brewed coffee, brewed iced coffee, coffee beans, granola
Gib's Farm:
Cut flowers, plants, herbs, edible flowers, seasonal produce: this week featuring micro greens, herb and dried flower wreaths, succulent boxes and terrariums
Punako Lane Artisan Hearth: back next week!
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Sweet corn, tomatoes, summer squash, zucchini, green beans, basil, chard, beets, eggplant, cabbage, potatoes, onions, peppers, pumpkins, kale, spinach

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/

Seasonal Recipe 
Wild Salmon With Green Sauce
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 4-6

Here's an easy, fresh way to enjoy wild salmon. The recipe calls for tossing just the beans with the vinaigrette, but I think it would be delicious to put some on the potatoes as well. The most important thing about wild salmon is not to overcook it. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry.
Green herb sauce is sauce verte in French. It’s basically a well-flavored vinaigrette with shallots, capers and a mixture of herbs, mostly parsley. This time of year you should be able to find some fresh tarragon, and parsley loves the cooler temperatures, but fresh thyme would complement this recipe equally well.

Ingredients:

1 ½ pounds wild salmon fillet
 Salt and pepper
 Olive oil
2 pounds mixed small potatoes
1 pound haricots verts, or a mixture of small green and yellow beans
1 shallot, finely diced
2 tablespoons red wine vinegar
 Zest and juice of 1 small Meyer lemon, or regular lemon
1 teaspoon Dijon mustard
1 tablespoon capers, rinsed and roughly chopped
¼ cup finely chopped parsley
¼ cup finely chopped chervil, or a mixture of parsley and tarragon
 Lettuce leaves, optional, to line platter
2 hard-cooked (9-minute) eggs, roughly chopped

Directions:

Season salmon on both sides with salt and pepper. Place on baking sheet and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.

Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.

Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.
Make the sauce verte: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.

Bake salmon, uncovered, until just done, 10 to 12 minutes. Or alternatively, grill over moderate heat. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. Place salmon on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.