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Thursday, December 28, 2017

News from the SVGM


Indoor market hours: Fridays, 2-5 pm

Hello everyone!~~~

We wish you the very best of New Year's, with warm celebrations full of joy and friends and family!

The SVGM's indoor market will be open tomorrow, Friday, Dec. 29, with beef, pork, chicken and sausage, and delicious cheeses and breads for your New Year's weekend celebrations. This is the best of the best, and these locally raised and produced foods add a quality to your holiday tables that is unsurpassed; be sure to make time to stop by!

We have ample and convenient parking and warmth inside from the frigid temperatures; as always, we look forward to seeing you throughout this winter~~and helping you to remain patient until next spring!  We appreciate all of your support, and hope to 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 ground beef
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items

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





Happy New Year!


  





Thursday, December 21, 2017

News from the SVGM

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

It's Winter Solstice, the first day of Winter, and the day of the year with the fewest number of daylight hours~~~but this Solstice offers us hope, in that tomorrow the days will again begin to lengthen, and the nights, in kind, to shorten.  It helps to know that during those long midwinter days, we'll have the help of more light to get us through!

The holidays have also begun, and Christmas is only days away. And tomorrow's market will be a festive one, with two guest vendors.

Schlegel's Fruit Farm will have their delicious local apples and cider and more. If you feel like you missed local apple season, here's another chance to pick up some of the late season bounty.

Rolf Helbig will be on hand with Earthbird and his hand built owl boxes, and it's the perfect time to put one up. A great, unique gift idea, too!

And with New Year's just a little over a week away, Bill Callahan's  got  "a whole lot of freshly cut pork," and is dreaming "of that big plate of pork and sauerkraut and mashed potatoes on New Years Day."  There is nothing like New Year's Day feasting with pork from the SVGM~~~the most delicious way to go!  There will be market next Friday, too, and you'll receive an email to remind you, just in case you need something for New Year's Eve and Day.

All of us here at the SVGM want to wish you a Merry Christmas and a blessed Holiday Season. As always, we look forward to seeing you throughout this winter~~and helping you to remain patient until next spring!  We appreciate all of your support, and hope to see you tomorrow~~

"Merry Christmas to all and to all a good time!"  B.C.

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, freshly dressed chickens, large roasting hens
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Quaff Meadows:
Carrots, beets, jerusalem artichokes, potatoes, sweet potatoes, butternut, onions, turnips, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Guest Vendors:
K. Schlegel Fruit Farm:

Apples and apple products
Earthbird:
Hand built owl boxes

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

Seasonal Recipe
Curried Shepherd’s Pie
Adapted from http://cooking.nytimes.com
Recipe by Craig Claiborne and Pierre Franey
Serves 6-8

Shepherd's pie is sheer comfort food: a hearty dish for the cold, short days of winter, enough leftovers, and room in the basic recipe to play with ingredients. To be sure, the original Shepherd's Pie was made with lamb, and that is certainly an option here. Play with the spices and herbs, substitute pureed cooked cauliflower for some of the potatoes~~~ the variations could go on and on. Enjoy!

Ingredients:
6  Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
 Salt to taste, if desired
1  tablespoon peanut, vegetable or corn oil
¾  cup finely chopped onions
1  tablespoon finely minced garlic
1  tablespoon curry powder
1  teaspoon ground cumin
1  teaspoon ground coriander
2  pounds ground lean beef
 Freshly ground pepper to taste
1  cup crushed, canned imported tomatoes
½  cup fresh or canned chicken broth
1  teaspoon sugar
2  cups cooked fresh or frozen green peas
½  cup hot milk
3  tablespoons butter

Directions:
Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.

As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.

Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.

Meanwhile, preheat the broiler.

Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.

Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.

Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.

Run the mixture under the broiler until the top is golden brown. Serve immediately.



















Thursday, December 14, 2017

News from the SVGM

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

Ahhhhh, snow! In the early morning light, last night's snowfall brought a radiance to the landscape that was breathtaking~~~I forget about the magic of freshly fallen snow, how it softens and illuminates and reflects and sparkles, and how it lends a peacefulness to everything it blankets. I hope you were able to pause for a moment this morning to appreciate this seasonal magic.......

We are down to one produce vendor now because of diminishing supplies, but Quaff Meadows still has a nice selection of winter veggies, including butternuts, turnips, sweet potatoes, potatoes and jerusalem artichokes. Stone Meadow and Cow-a-hen Farms should be back with us this week. I saw some gorgeous whole chickens from Beaver Run Farms going out the door last week~~~our producers still have the highest quality local foods you'll find in the area!

We have a special guest vendor this week, K. Schlegel Fruit Farm out of Dalmatia, PA.  We hope they'll be with us next week, also! https://www.facebook.com/K-Schlegel-Fruit-Farm-107651892640009/

As always, we look forward to seeing you throughout this late fall and soon-to-be-winter~~and helping you to remain patient until next spring!  We hope to 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
Quaff Meadows:
Carrots, beets, jerusalem artichokes, potatoes, sweet potatoes, butternut, onions, turnips, eggs, and lamb
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Guest Vendor:
K. Schlegel Fruit Farm

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

Seasonal Recipe
Giant Jerusalem Artichoke Latkes
Adapted from http://www.foodandwine.com
Recipe by Leetal Arazi
Makes two 12-inch latke

Here's a recipe to try if you've not cooked with jerusalem artichokes, or sun chokes, before. You can vary the proportions of potatoes to sun chokes any way you'd like. The specialty spice blend l'ekama contains "coriander, cumin, turmeric, paprika, chili, and other several other fragrant spices mixed with garlic oil," and can be found online at New York Shuk: a link to the page is found at the end of the ingredients list. It sounds fragrant and intriguing!

Ingredients:
3 cups Jerusalem artichokes, peeled and grated
1 cup potatoes, peeled and grated
1 small onion, grated
2 1/2 tablespoons NYSHUK l’ekama*
1 teaspoon salt
3 eggs
1/4 cup all-purpose flour
Canola oil, for frying
Plain yogurt, l’ekama and parsley leaves, for serving

*https://www.nyshuk.com/lekama/

Directions:
In a medium bowl, cover the grated Jerusalem artichokes and potatoes with cold water to rinse. Drain well and squeeze out as much water as you can. Place in another bowl and add the onion and squeeze again if the mixture doesn’t seem dry. Add the l’ekama, salt, eggs and flour and mix well.

Heat oil in a 12-inch frying pan. Add half of the latke mixture and spread it in an even layer. Cook until crisp and golden on the bottom. Flip the latke and cook until crisp and lightly browned on the other side and tender in the center. Transfer to a plate. Repeat with the remaining latke mixture. Drizzle the latkes with l’ekama and garnish with parsley. Serve warm, with yogurt.





Thursday, December 7, 2017

News from the SVGM

 Indoor market hours: Fridays, 2-5 pm

Hello everyone!~~~

Just a gentle reminder that the SVGM's indoor market is tomorrow, located within Brook Park Pet Supply. The days are getting shorter and colder, and our indoor location offers warmth and shelter and lighting! There's also convenient and ample parking for a dash from car to door~~~~

As always, we look forward to seeing you throughout this late fall and soon-to-be-winter~~and helping you to remain patient until next spring!  We hope to 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
Quaff Meadows:
Carrots, beets, potatoes, sweet potatoes, butternut, onions, turnips, 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
Sweet Potato Coconut Curry Soup
Adapted from http://minimalistbaker.com
Serves 4

Here's a warming sweet and spicy soup with sweet potato, coconut milk, and curry powder~~~ the recipe calls for a small amount of chipotle powder, but you can increase the spice to your personal taste, or eliminate it altogether if you desire. The baked chickpeas add a nice crunch and punch of protein~~~ try using half butternut squash and half sweets for a variation!

Ingredients:
Soup
1 medium white onion, diced
4 cloves garlic minced
1 large sweet potato or two smaller ones, cubed
2 Tbsp yellow curry powder
1/4 tsp chipotle (or cayenne) powder, or to taste
3/4 tsp sea salt + 1/2 tsp pepper
3 cups coconut milk (either light coconut milk or plain coconut beverage)

Spicy Baked Chickpeas
1 can chickpeas (2 cups)
3 Tbsp olive oil
1/2 tsp yellow curry powder
1/4 tsp sea salt
1/2 tsp garlic powder
1/2 tsp ginger powder
pinch chipotle (or cayenne) powder

Directions:
Preheat oven to 400 degrees F.

Sweat the onions in a large pot over medium heat in 1/2 Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.

Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir. Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and pepper and the coconut milk. Then cover. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

In the meantime, drain and toss the chickpeas in olive oil and spices and spread them evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.

At the end of 25 minutes, puree the soup using an immersion blender, food processor or blender. Transfer it back to the pot, and taste and adjust seasonings as needed. The soup may need about 1/4 tsp more salt and a pinch more chipotle, more if you like things spicy. Keep heat on low until ready to serve.

Ladle into bowls and top with the baked chickpeas.

Will keep in the fridge for several days and the freezer for a month or so.