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Welcome!

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

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Looking for recipes?
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, November 30, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

Welcome to the official Holiday Season, with its joy and its bustling and its blessings and its stress! One of the best ways to protect yourself during this busy, people- and event-filled season is to make sure you eat as healthily as possible whenever you're able. And the locally produced foods you find at the SVGM can help with that nourishment. The best local protein sources in our meats and poultry and cheeses, the best of the last of the local fall vegetables, gorgeous artisan loaves of bread~~~ the SVGM indoor market can provide you with the foundations of delicious cold-weather meals that will help to keep you going strong through the upcoming holiday rush. So be sure to make the market one of your Friday stops: think chili, hearty soups, beef stew, roasted chickens.....
And Bill Callahan will have fresh pork, chicken, and guineas tomorrow~

As always, we look forward to seeing you throughout the fall and winter~~and helping you to remain patient until next spring!  See 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: Fresh Pork, Chicken, and Guineas
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows: Back next week!
Onions, red beets, garlic, cabbage, red and white potatoes, sweet potatoes, winter squash, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm: 
Cabbage, potatoes, onions, 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
Chicken Roasted on Bread with Caperberries and
Charred Lemons

Adapted from http://foodandwine.com
Recipe by Justin Chapple, January 2015
Serves 4

An incredibly simple, soothing and warming recipe~~~ the chicken roasts on top of bread chunks and aromatics, and the bread absorbs all that deliciousness. Lots of room to play with this one, too~~~

Ingredients:
1/2 pound good, artisan-quality bread, torn into bite-size pieces
4 large shallots, quartered lengthwise
3/4 cup drained caperberries
2 lemons, scrubbed and quartered lengthwise
1/4 cup extra-virgin olive oil, plus more for brushing
Salt & freshly ground pepper
Four 12-ounce whole chicken legs

Directions:
Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread with the shallots, caperberries, lemons and the 1/4 cup of olive oil; season with salt and pepper. Brush the chicken legs with oil and season with salt and pepper. Arrange the chicken on the bread. Roast the chicken for about 50 minutes, until the bread is crisp and an instant-read thermometer inserted in the thighs registers 160°. Transfer the chicken, bread and vegetables to plates and serve.




Friday, November 24, 2017

News from the SVGM

 Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

We hope you had a wonderful Thanksgiving, full of good food and family and friends!

The Growers' Market will be open today during its regular hours, just in case you need something for a pot of soup or stew or chili for the upcoming week.

Have a great remainder of the holiday weekend~~~

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
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows:
Onions, red beets, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm: See you next week!
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

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

Thursday, November 16, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~
The landscape has yet to totally give itself over to the barren branches and crispy browns of late November; there are still stands of feed crops drying and trees that show coppers and yellows in their leaves, green grassy expanses and freshly grown cover crops, and the evergreens punctuate the ridge lines....The days are shorter and the nights are longer and snugglier, but the holiday season is literally right around the corner~~~

Thanksgiving, by definition, calls on us to stop for a day and gather together our families and friends, and take the time to celebrate each others' company around a table laden with food. In this crazy world we live in, being grateful for the people in our lives who are there for us, is more important than ever.

So help feed your loved ones with the best you can offer, and make the Growers' Market a stop for your Thanksgiving essentials: we have potatoes and squashes and pumpkins, cabbages and cauliflowers; cheeses and poultry and meats~~whatever your Thanksgiving meal traditions are, you're sure to find some, if not many, of the ingredients at this local foods market.

We all wish you a very blessed and happy Thanksgiving!

As always, we look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  See 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 Dressed Chickens and Freshly Cut Pork
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, red and green cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, 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 
Roasted Cauliflower Gratin With Tomatoes and Goat Cheese
Adapted from http://cooking.nytimes.com
Serves 4 to 6
Having a good casserole recipe on hand for the holidays often comes in handy: a chance for a new or extra side dish, a great potluck contribution, or a make-ahead meal for houseguests during a busy weekend. This is definitely in the make ahead category, and will last a couple of days later for leftovers~~

Ingredients:
1 medium-size head of cauliflower
 Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a   whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14 8/10-ounce) can chopped tomatoes in juice
⅛ teaspoon cinnamon
½ teaspoon coriander seeds, lightly toasted and coarsely ground
2 eggs
1/2 cup plus 2 T. soft goat cheese
2 to 3 teaspoon chopped chives

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.

Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.

Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.

Set aside the 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.

Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Advance preparation: Both the roasted cauliflower and the tomato sauce will keep for a couple of days in the refrigerator. The finished gratin will also keep for a couple of days. Reheat in a medium oven.


Thursday, November 9, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hi everyone!~~~
We had a great turnout for this year's first indoor Growers' Market~~~thank you to everyone who came by.  This is a prime time of year, actually, to shop the indoor SVGM: the carrots and winter squashes are sweet as can be, and the late season vegetables are abundantly still available: broccoli and cauliflower, sweet potatoes and cabbages, kale and chard, and potatoes and onions overflowed our vendors tables last week. Punako Hearth was there with breads and biscotti and pizza shells and more, and our poultry and meat and cheese producers rounded out the this healthy array of local food! It's crazy not to take advantage of this extended Growers' Market season venue; the holidays are coming, and these local foods are perfect for the colder season's heartier soups, stews, and oven roasting, let alone the celebrating in the offing.

So make a point of it: stop tomorrow between the hours of 2-5pm, come through the left entrance of Brook Park Pet Supply, and shop the gorgeous, locally grown and raised, ultra-nutritious foods that are the hallmark of this market.

We look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  See 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
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, red and green cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, pumpkins, gourds, winter squash

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


Thursday, November 2, 2017

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~

Tomorrow is our first indoor market of 2017, and the third year we've moved inside to Brook Park Pet Supply after the outdoor market closes.  We've been very encouraged and grateful for the support that continues to grow for this "off-season" market, and this year three of our market produce farms will move inside: Quaff Meadows, Broadway Acres, and Hidden Branch Farm. These producers hope to be with us through Christmas. And Grass Roots Farm will once again be with us: Monique is our off-season producer, and she has customized her market growing for the fall, winter and early spring produce seasons so that she can be in attendance until we move back outside. We love having her anchoring this market, along with Cow-a-Hen Farm, Stone Meadow Farm, and Beaver Run Farm. We also welcome Punako Lane Artisan Hearth as a regular indoor vendor~~~our need for fresh bread is at its height during those colder months! 

And thank you once more, to Sharon of Brookpark Pet Supply, for hosting our setup for another season. The space she offers us makes this an easy transition for all of us, including our customers~~~we're basically in the same area, it's sheltered and warm and welcoming, and the parking is ample and handy.

We look forward to seeing you throughout the fall and winter~~and helping you remain patient until next spring!  Stop by 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 cut beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Grass Roots Farm:
Produce, specialty items
Quaff Meadows:
Kale, greens, Swiss chard, turnips, candy onions, red onions, red beets, carrots, garlic, cabbage, red and white potatoes, winter squash, eggs, and lamb
Broadway Acres Farm:
Kale, chard, garlic, potatoes, blue hubbard squash, cabbages, kohlrabi, broccoli, cauliflower, beets
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Hidden Branch Farm:
Cabbage, potatoes, onions, 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 Corn Chowder
Adapted from https://www.afamilyfeast.com/
Makes 6 quarts

There are some wonderful pie and small sweet cooking pumpkins available from our vendors, and they are the ones to use in this soup. This makes a large batch, perfect for freezing some of it for a cold night when you don't want to cook. I think the addition of some quality smoked or fresh sausage would be wonderful~~even some leftover roast chicken to up the protein.
There are some lovely aromatic spices in this chowder, too~~enjoy!

Ingredients:
½ cup diced pancetta
4 tablespoons butter, divided
1 tablespoon minced garlic
1 cup diced onion
½ cup diced celery
1 cup diced carrots
1 quarts chicken or vegetable stock
1 ½ pounds diced pumpkin, see note
1 peeled and diced large Russet potato (1 ½ – 2 cups)
¼ cup fresh parsley chopped
¼ teaspoon Worcestershire sauce
3 tablespoons brown sugar
1 ½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 ½ teaspoons ground coriander
1 teaspoon garam masala
2 15-ounce cans creamed corn
1 pound frozen corn
1 15-ounce can pumpkin puree
3 tablespoons flour
2 cups heavy cream (one pint)
Optional toasted pumpkin seeds for garnish

Directions:
In a large pot, heat pancetta and 2 tablespoons of the butter over medium heat until pancetta is crisp, five to ten minutes.

Add garlic, onions, celery and carrot and cook for five minutes.
Add stock, diced pumpkin, diced potato, chopped parsley, Worcestershire sauce, brown sugar, salt, pepper, coriander garam masala, creamed corn, frozen corn and pumpkin puree. Bring to a boil and simmer ten minutes or until vegetables are tender.

While soup is cooking, in a medium sauce pan, place last two tablespoons of butter and melt over medium heat. Add flour and cook for two to three minutes until raw flour smell is gone. Add a few ladles full of the soup to the cooked butter and flour and stir to form a thick mixture then pour this into the soup and stir.

Add heavy cream, stir and check for seasoning.

If you purchased raw pumpkin seeds, place them in a dry pan and heat over medium high for five or so minutes to toast.

Serve soup with toasted pumpkin seeds.