.

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, December 13, 2018

News from the SVGM

 Indoor market hours 2-5pm

Hello everyone!~~~

I want to take a moment to wish you all~~ from all of us here at the SVGM~~~ a safe and healthy holiday season full of moments of joy and laughter and lovely gatherings with family and friends. We are firmly in the season's midst, and the rush goes on around us, so be sure to stop every now and then to savor a nourishing meal or a relaxing glass of wine with a friend, since the holidays, in the end, are truly about sharing the season with others.

The market will be open throughout, every Friday, for cheeses and beef and pork and poultry. Don't forget that some of the very best pork for your New Year's Day dinners is available at the SVGM!

This week's vendor updates:

Cow-a-Hen Farm will have freshly cut beef and pork, and freshly dressed chickens, and is also taking orders for freshly dressed turkeys for Christmas. Christmas falls on a Tuesday this year, so the Friday before is a great time to pick up a fresh turkey, or whatever you may desire to cook for your holiday dinners.

We also want to remind you that Beaver Run Farm will be back at market tomorrow, fresh off a California trip and time with their family.

Don't forget that our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We're indoors, we're heated, we've got parking, we are so very convenient! We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly cut beef, freshly cut pork, freshly dressed chickens, also taking orders for freshly dressed turkeys for Christmas
Beaver Run Farms: Back at market this week!
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back after the holidays
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/











Thursday, December 6, 2018

News from the SVGM


                                                       Indoor market hours 2-5p

Hello everyone!~~~

It's cold out there, but it's awfully nice to be experiencing this break from the constant precipitation; complete with peeks of sunshine and blue sky, however brief they may be!

Some vendor updates:

This week Lorson's Mushrooms is at market. A fresh local mushroom is a mushroom that is fresher than you've ever seen or tasted~~~

Punako Artisan Hearth will be taking some time off from the market in order to prepare and fill holiday baking orders, and will return sometime in January.

Also, a reminder that Beaver Run Farm will not be at market tomorrow. Steve and Becky are visiting their family in California; we hope they're having a wonderful time out there! Steve will be back to market next Friday, December 14.

And remember that our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms: Returning to market Friday, Dec.14
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back after the holidays
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/











Thursday, November 29, 2018

News from the SVGM

Indoor market hours 2-5pm
Hello everyone!~~~

With Thanksgiving come and gone~ and its weekend full of all kinds of shopping~ we now begin to pick up that speed that signals the holiday rush. Our energies fight the shortening daylight hours as we try to remain active and cheerful during this lively time of gathering and giving, and with the added stress of winter's cold coming on, it's doubly important to keep ourselves well-fed and well-nourished.

The SVGM Indoor Market can help you stay healthy: their nourishing, locally produced foods can provide the perfect bases for long-cooked stews and soups and casseroles. Beef and pork, poultry and cheeses, fresh eggs and breads~~~ the best that the Valley has to offer for those one-pot meals that can feed you for days on end!  And they always taste better the second and third days anyway~~~

So keep us on your Friday calendars to keep up your energy; we're here for the duration.

As we mentioned last week, Meesh Tarsa, of Tarsa Family Farm, is organizing a major fundraiser for the Congregation Beth El synagogue of Sunbury,~~~ their first annual movie and wine tasting, to be held at the Campus Theatre in Lewisburg this Sunday, December 2, 2018. Meesh will be doing most of the cooking for this event, a gorgeous looking tasting menu made with foods sourced from our own SVGM vendors, as well as other surrounding local businesses.  You can find all the information on this cool-sounding event in the link that follows; some are having problems linking through on their phones, and I apologize for the elementary technology snafu, so you'll also find Meesh's phone number if you'd like/need to get hold of her for any more information~~~
Meesh Tarsa #717-269-9640

https://gallery.mailchimp.com/9978a74c98559f6bc1e2590b8/files/b71fca80-bbb2-4522-9145-90033e6ec922/Beth_El_Fundraiser.03.pages

Also, Beaver Run Farm will not be at market these next two Fridays, November 1 & December 7. Steve and Becky will be visiting their family in California; we wish them some beautiful sunny days out there! Steve will be back to market Friday, December 14.

A remember that our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms: Returning to market Friday, Dec.14
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

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










Thursday, November 22, 2018

News from the SVGM

Indoor market hours 2-5pm
Happy Thanksgiving, everyone~~~

      We want to wish you all a holiday weekend full of good food, family, and many blessings.  We will be at market tomorrow during our regular indoor hours.

     Our own Meesh Tarsa, of Tarsa Family Farm, is organizing a major fundraiser for the Congregation Beth El synagogue of Sunbury, and it sounds like a fun one~~~ their first annual movie and wine tasting, to be held at the Campus Theatre in Lewisburg on Sunday, December 2, 2018. Meesh will be heading up the cooking, which consists of a gorgeous looking tasting menu made with foods sourced from our own SVGM vendors, as well as other surrounding local businesses.  You can find all the information on this cool-sounding event in the following link:

https://gallery.mailchimp.com/9978a74c98559f6bc1e2590b8/files/47410860-8431-481f-8ba8-c365a784fdb3/Beth_El_Fundraiser.01.pages
   
     Remember, our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini


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









Thursday, November 15, 2018

News from the SVGM

Thursday, November 8, 2018

Indoor market hours 2-5pm
Hi everybody~
     I'm surrounded by a beautiful snowfall as I write this email: it feels deceptively like winter already. News of this impending storm caught me off guard yesterday; it seems like it's been a long while since we've had an autumn snowstorm, but given the extremely wet spring and summer we had, this early accumulation doesn't necessarily surprise me. It's a wet and slick one, though, so be safe out there, whether you need to drive in it, walk in it, or shovel in it. And make sure to warm yourself up with a hot cocoa or toddy afterwards!
     Thanksgiving is just a week away~~~yes, it's all coming at us quickly now, the holidays, the weather, the decorating..... fortify yourselves against the onslaught with the delicious local foods you'll find at our indoor markets every Friday. Tomorrow's market is a perfect time to get your holiday food shopping started, not only for the Thanksgiving meal itself, but for the rest of the weekend when you've had enough leftovers. Think of soups for lunch, some chile for Saturday, or even a frittata for Sunday dinner. We have the highest quality local foods the season has to offer, and there's no better way to feed yourselves and those you care about this holiday season~~~

 So start with the SVGM at our indoor market. It's warm inside and the parking is so very convenient! Remember, our winter hours are slightly abbreviated so that market ends at 5pm; but we'll be there every Friday until next May. We'll see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic, greens
Hidden Branch Farm: 
Winter squashes, cabbages, broccoli, fennel, peppers, turnips
Orchard Breeze Farm:
Apples, apple cider, squash, turnips, apple butter, jams
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Seasonal Recipe 
Winter Squash Agrodolce
Adapted from http://bonappetit.com
Recipe by Chris Morocco
Serves 8

Here's a simple but festive way to spice up that holiday meal. Look for any combination of sweet winter squashes to suit your fancy, about 4 pounds total. You can substitute Jalapeño or serrano chiles for the Fresno if unavailable~~~

Ingredients:
1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
¾ cup red wine vinegar
¼ cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Directions:
Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.

Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.

Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.


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










Thursday, November 8, 2018

News from the SVGM

Indoor market hours 2-5pm
Hello everyone~

     We had a really nice start to our indoor market season last week~ thanks to all who stopped by. These weeks leading up to Thanksgiving you can still find wonderful produce, and since Thanksgiving is but two weeks away, it's actually a great time to stock up early for your feasts, and get a head start on the freshest and local ingredients for your holiday sides.
     Hidden Branch Farm, Orchard Breeze Farm and Tarsa Family Farm will be with us indoors for a couple more weeks, so stop by their stands for garlic, potatoes, apples, autumn greens, cider, winter squashes, cabbages, turnips, and more. You'll find hand-hooked rugs at Orchard Breeze and fun garlic braids at Tarsa~~~both wonderful ideas for a holiday gift or two!
     Lorson's Mushrooms, who joined the SVGM late in the season, will be with us indoors every first and third Friday of the month, with their array of locally grown mushrooms. If you've not tasted locally grown, freshly picked mushrooms, it's time: they are amazing.
    And Cow-a-Hen Farm is still taking orders for Thanksgiving turkeys; tomorrow Bill will also have fresh turkey parts available.
     Remember, the indoor hours are slightly abbreviated so that  market ends at 5pm; but we'll be there every Friday until next May. We hope to see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry; fresh turkey parts
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic, greens
Hidden Branch Farm: 
Winter squashes, cabbages, broccoli, fennel, peppers, turnips
Orchard Breeze Farm:
Apples, apple cider, squash, turnips, apple butter, jams
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Seasonal Recipe 
Savory Potato Tart
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 8-10

A rustic, fairly simple, but soul-satisfying potato dish that can be served as a side, an appetizer, or even a meal with a salad. There are some wonderful heirloom potatoes available at the market right now, so try a mix, or use your personal favorite. Be sure to leave time to chill the pastry dough. And this recipe leaves all kind of room for playing, though as is, it received rave reviews~~~~

Ingredients:
FOR THE PASTRY:
2  cups/250 grams all-purpose flour, plus more for dusting
½  teaspoon salt
½  pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
½  cup ice water

FOR THE FILLING:
2  pounds heirloom potatoes
1 ¼  cups crème fraîche
1  tablespoon kosher salt
½  teaspoon black pepper
 Pinch of grated nutmeg
2  garlic cloves, minced
2  teaspoons chopped fresh thyme

FOR THE EGG WASH:
1  egg yolk
1  tablespoon cream or crème fraîche

Directions:
MAKE THE PASTRY:
Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together.
Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)

MAKE THE FILLING:
Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.

MAKE THE TART:
Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.

Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.

Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.


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










Thursday, November 1, 2018

News from the SVGM

We've moved indoors!
Indoor market hours 2-5pm
Hello everyone~
     Tomorrow is the first indoor market of our Winter Market season. This is our fifth year inside Brook Park Pet Supply, and  once again, with much gratitude, we thank owner Sharon Klose for hosting the SVGM throughout the upcoming winter months.
     As always, Beaver Run Farm, Cow-a-Hen Farm, and Stone Meadow Farm will be there throughout with meats, poultry, and cheeses, along with Punako Lane Artisan Hearth for that wonderful bread that is truly the staff of life ~~~  So right away, you have access to nourishing, locally-produced foods that are the basis of soups, stews, roasts, sandwiches and more. Add to that some of our produce vendors, like Corey of Hidden Branch Farm, who hopes to be inside with us until Thanksgiving, and Meesh of Tarsa Family Farm, until her produce specialties run out. Off and on a guest vendor may pop up, and rumor has it we may even see some mushrooms this season, too.
     The location is incredibly advantageous to everyone: literally steps away from our outdoor area, with convenient parking, and a heated, totally inside space. The only weather that should truly hamper our customers are crazy blizzards and ice....
     We've had a wonderfully steady group of customers for this market, so make sure you keep it marked in your calendars, and stop by soon to see us. And thank you to all who have contributed to its success with your continuing patronage ~~~ we are so grateful for your support!
     Remember, the indoor hours are slightly abbreviated so that  market ends at 5pm; but we'll be there every Friday until next May. We hope to see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic
Hidden Branch Farm: hopefully until Thanksgiving!
Winter squashes, cabbages, broccoli


Seasonal Recipe 
Chicken and Rice Soup with Green Chiles and Ginger
Adapted from http://bonappetit.com
Recipe by Andy Baraghani
Serves 4

A stick-to-your-bones, warming soup that can prevent, soothe, and ward off all that ails you during the oncoming sniffly season~~~

Ingredients:
2 teaspoons sugar
1 1-inch piece ginger, peeled, cut into very thin matchsticks
¾ pound boneless, skinless chicken thighs
6 cups homemade chicken stock or low-sodium chicken broth
3 small shallots, halved
4 garlic cloves
¾ cup jasmine rice, rinsed
2 tablespoons fresh lime juice
1 tablespoon (or more) fish sauce
Kosher salt
3 Thai green chiles, thinly sliced crosswise
2 scallions, thinly sliced crosswise
3 tablespoons crushed skin-on, roasted, unsalted peanuts

Directions:
Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.

Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set aside.

Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken (soup should have slightly thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed.

Divide soup among bowls; top with reserved ginger, chiles, scallions, and peanuts.


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




















Thursday, October 25, 2018

News from the SVGM

Last outdoor market of this season,
Tomorrow,  2-6pm
Hi everyone!
   
     As I write this email, I'm soaking in the beauty of a gorgeous window view of a sunny, blue-skied autumn afternoon. The color is finally starting to break through the greens of this Susquehanna Valley landscape; the coloring seems late this year, having grown up when fall's peak happened more toward the middle of October than the end!

     Tomorrow the SVGM wraps up its 2018 outdoor season with our last open-air market. So much of what this market is, and so much of its ongoing success, is because it has had the strong and loyal support of you, its customers, over these past fourteen years. And we thank you~~~we thank you so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community. It's amazing to think we've been here for fourteen years~~~

     Next week, the SVGM moves indoors for the late fall and winter seasons. Our heated location inside Brook Park Pet Supply  is a prime spot to get us through the cold days ahead, and though it is a smaller group of vendors, it has taken hold with many of you as a regular shopping stop during the off-season. 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, as well as Punako Artisan Hearth. Hidden Branch Farm will move inside for a while, too, and will participate as long as supplies last.  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, with good parking and shelter from the elements, and warmth!

The indoor market will continue every Friday throughout the winter and into next spring until next year's outdoor season. Please make a note that the indoor market operates for one less hour, from 2 until 5 pm. The weekly emails will continue, also, albeit a bit abbreviated.

     We wish you a blessed Autumn full of beauty: It’s crisp,it's sweater weather, it’s fall~~~ let us nourish your appetites!
 We'll see you at market tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; 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, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom potatoes, fall greens, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, okra, cabbage; eggs
Buzzsaw Coffee:  Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut

Seasonal Recipe 
Stir-Fried Cabbage, Tofu and Red Pepper
Adapted from http://cooking.nytimes.com
Recipe by Martha Rose Schulman
Serves 4

A healthy, warming, vegetarian or vegan recipe for those chilly weeknights; you can serve this in a bowl and sit in a comfy chair to eat it, if you like! Reader comments about this recipe include adding sriracha or red pepper flakes for extra zing, substituting peanuts for the walnuts, and using chicken if you're not vegetarian. The cabbage is sweet right now, and plentiful~~~~

Ingredients:
12  ounces firm tofu
½  cup chicken stock or vegetable stock
2  tablespoons soy sauce
½  teaspoon sugar
1  tablespoon rice wine vinegar or dry sherry
2  teaspoons sesame oil
1  teaspoon cornstarch
2  tablespoons peanut oil, rice bran oil or grape seed oil
1  tablespoon minced ginger
2  large garlic cloves, minced
½  medium cabbage, chopped (about 1/2 pound, 5 cups chopped)
1  red pepper, cut in 2-inch long julienne
Salt and freshly ground pepper to taste
¼  cup broken walnuts
Cooked rice or quinoa for serving

Directions:
Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm’s length of your pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.

Swirl in the remaining peanut oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.

Tips
If you want to reduce the fat, omit the sesame oil.
Advance preparation: This is last minute, though your ingredients can be prepped hours ahead of time and the cooked rice or quinoa you will be serving this with will keep for three days in the refrigerator and freeze well.


Seasonal Recipe #2
Beef Barley Soup With Lemon

Adapted from http://cooking.nytimes.com
Recipe by Melissa Clark
Serves 8

Just as comforting as you need it to be, this recipe for Beef and Barley Soup is a bit lighter and subtly spiced in a delicious update of the traditional renditions. The ratio of broth to barley is higher, and there's a good handful of baby spinach or kale in the vegetable mix.  Another one-bowl meal, but this one needs good bread to go with it!

Ingredients:
1  pound beef stew meat, cut into 1/2-inch cubes
2  teaspoons kosher salt, more as needed
1  teaspoon black pepper, more as needed
2  tablespoons olive oil, more as needed
3  small or 2 large leeks, thinly sliced
3  celery stalks, diced
1  fennel bulb, diced
4  garlic cloves, finely chopped
1  tablespoon tomato paste
¾  teaspoon ground coriander
½  teaspoon ground cumin
½  teaspoon sweet paprika
 Large pinch cayenne, optional
1  quart beef or chicken stock
3  sage sprigs
2  rosemary sprigs
2  bay leaves
2  carrots, peeled and cut into 1/2-inch chunks
2  parsnips, peeled and cut into 1/2-inch chunks
2  large turnips, peeled and cut into 1/2-inch cubes
¾  cups pearled barley
8  ounces/8 cups baby spinach or baby kale
¼  cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to   taste
Thinly sliced jalapeños or other chiles, for serving (optional)

Directions:
Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.

Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.

Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.

Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.

Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.

Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

Note:
The soup freezes really well for up to three months.


Email us at svgmarket@gmail.com
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Thursday, October 18, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
      There's a briskness in the air this week that feels distinctly autumn-like, and with the crisp clear skies overhead, the threat of overnight frosts blankets the region for these couple of days. It all feels just as it should this time of year as we await the russet and amber beauty of the surrounding hills and fields that is coming our way.
     This is the last month of the 2018 outdoor market season, with just tomorrow and next Friday left. The tender crops are being harvested as we speak, and the month brings a winding down to the frenzy and 24/7 of the Central PA growing season.  Our produce vendors have survived an unusually wet and difficult growing season this year:  I want to thank them for their continuing optimism and utter tenacity in the face of flooded and waterlogged fields, rampant insect and pest activity, and molds and mildews, all brought on by the unrelenting warm and rainy weather. These farmers are working in open field conditions, nothing like the protected small home garden spaces many of us tend, and the vegetables and fruits they've managed to harvest in the face of it all have been remarkably abundant. Be sure to thank them as you make your way through tomorrow and next week; it's been a challenging year for all of them.
     Winter squashes and pumpkins are here, and also heirloom potatoes and sweet cabbages and fall greens, not to mention loads of garlic and all sorts of interesting onions. Perfect for throwing into a roasting pan with a chicken, or stewing with some beef or pork. Cheddar and garlic soup sounds gorgeous right about now. Biscotti to dip into your afternoon cuppa, and breads to soak up everything left in the bowl or on the plate. Apples for pies and crisps and cakes, kombuchas, fresh eggs......
     Bill Callahan of Cow-a-Hen Farm has fresh turkeys and fresh chickens this week, and is taking orders for Thanksgiving turkeys.
     And Garden Secrets will make their last market appearance for 2018 tomorrow: Linn Auman will be running a special of 2-for- the-price-of-1 BBQ sauces.
     Last but not least, the SVGM Indoor Market begins Friday, November 2.
     We wish you a blessed Autumn full of beauty! Throw on those sweatshirts and jackets, and grab a few shopping bags, and we'll see you at market tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:  Back next week!
Beef, pork, and poultry
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom potatoes, fall greens, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, okra, cabbage; eggs
Buzzsaw Coffee:  Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Garden Secrets: 
Handmade sauces and mustards, specialty seasonal products: this week's special~BBQ sauces are 2 for the price of one!



Seasonal Recipe 
Healthy Fall Pumpkin Chili
Adapted from http://chewoutloud.com
Recipe by Chew Out Loud
Serves 8-10

This is a chili recipe with a subtle twist: the addition of pumpkin puree and a flavor-upping teaspoon of pumpkin pie spice. It uses ground turkey instead of beef, and black beans for the traditional kidney beans, but I think the pumpkin would work well with whatever ground meat and beans you'd like to use. It's real flavor lies in the generous use of garlic and onion and spices and canned fire-roasted tomatoes. Make it a day ahead if you can, because chili is almost always better the next day! Don't forget the bread, and a good quality cheddar to top it~~~~

Ingredients:
2 TB olive oil
1 onion, diced
7 cloves garlic, chopped
1 tsp sugar
1 TB chili powder
1 TB ground cumin
1 tsp pumpkin pie spice
2 tsp oregano
2 tsp ground coriander
1 lb ground turkey
3 TB tomato paste
2 green + 1 orange/yellow bell pepper, seeded and chopped
2 cans (14.5 oz each) fire-roasted tomatoes, with juices
3 cups chicken or turkey broth
2 (14 oz each) cans black beans, rinsed well and drained
1/2 cup pure pumpkin puree
kosher salt and freshly ground black pepper
shredded cheddar cheese for topping, optional

Directions:
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.

Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.

Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.


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Thursday, October 11, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
      As we begin the countdown of our last three outdoor markets, I want to take a moment to thank all of you, our customers, for your ongoing support and patronage of this jewel of a market. This has been our thirteenth season, and because of you, and your loyalty throughout the years, the SVGM is still a vibrant and successful local-growers-only experience. We've gone through quite a few location and vendor changes over the years, but the heart of this market remains in an established core of dedicated, conscientious producers who want nothing more than to bring you their very best each and every market.
     As we've done the past few years, the SVGM will move into their indoor location on Friday, November 2. Brook Park Pet Supply continues to offer us use of their space, and we must again thank the Pet Supply's owner, Sharon, for her partnership in making this indoor market such a convenient one for vendor and customer alike.
     Autumn's cool weather is about to descend upon us, and there's nothing like a hearty bowl of soup, stew or chili to warm and nourish the body and soul during the colder changes of this transitional season. With fall vegetables from winter squash to potatoes to cabbage, and meats, poultry, apples, cheeses and beyond (and bread to mop it all up with), the SVGM has local bounty to get you on your way to that simmering pot on the stove.
   
     Dustan McKee of Greenwood Farms will be with us again tomorrow with his delicious locally grown oyster mushrooms.
     And now's the time to talk to your farmer about stocking the freezer for the winter months ahead~~~~

    We wish you a blessed Autumn full of beauty! Throw on those sweatshirts and jackets, and grab a few shopping bags, and we'll see you at market tomorrow~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; 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, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, red potatoes,  tomatoes; eggs
Buzzsaw Coffee:  Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Greenwood Farm:
Locally grown oyster mushrooms


Seasonal Recipe #1
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
Adapted from http://foodandwine.com
Recipe by Justin Chapple
Serves 10

Ingredients:
3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips

Directions:
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.

Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.

In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.


Seasonal Recipe #2
Apple Bread Pudding

Adapted from http://foodandwine.com
Recipe by Gail Simmons
Serves 8

Ingredients:
1 pound brioche, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter
2 large Granny Smith apples—peeled, cored and cut into 1/2-inch pieces
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup Calvados or other brandy
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and seeds scraped
Whipped cream or crème fraîche, for serving

Directions:
Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
 
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.

In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the custard (save the vanilla bean for another use). Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard.

Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.

Make Ahead
The bread pudding can be refrigerated for up to 2 days.


Email us at svgmarket@gmail.com
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Thursday, October 4, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     
     Tomorrow's market opens the last month of the SVGM outdoor season; Friday, October 26, will be the last outdoor Growers Market of 2018.
     And the month of October is, quite possibly, one of the most beautiful months of our season. This is the month of the last extended warm spells, and this is the month the colors of Autumn deepen as the days continue to shorten and the nights continue to cool down. This is the month to "bring it all in" in the produce harvests, in the anticipation of first frosts and the slowdown of Nature all around us~~~ the celebration of the end of a busy growing season, and the hopes sent out for the next.
     As it is in Spring, the beauty of Autumn can be an ephemeral beauty, lasting mere weeks at its height. But I've found that this winding down that begins in mid-September, is a magical and introspective one in its totality, a transition that gorgeously honors the ongoing cycles of life and growth within the seasons. And each and every Spring, and each and every Autumn, I'm aware that not everyone lives in the kind of landscape that so fully feels and celebrates these seasons, and I'm grateful that this Valley is my home.
      Come share the best of this mystical harvest season with us: be sure to make a note on your calendar to stop at the market these next four Fridays~~~
   
     Tomorrow is the first Friday of the month, which means we welcome Wild for Salmon for their last regular appearance of this market season.
     And Dustan McKee of Greenwood Farms will be with us tomorrow with his delicious locally grown oyster mushrooms.

     Thank you, always, for your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you~~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; 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, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, red potatoes,  tomatoes; eggs
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: At market this week
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Greenwood Farm:
Locally grown oyster mushrooms


Seasonal Recipe #1
Juicy Pan-Seared Pork Chops with Citrus Dressing
Adapted from http://bonappetit.com
Recipe by Claire Saffitz
Serves 4

Pork chops take on a whole new character when you start with locally, ethically raised pork. The recipe calls for pan-sauteeing these chops, but feel free to grill them~~~ this is an easy recipe for those midweek dinners.

Ingredients:
4 ½-inch-thick bone-in pork chops (about 2 pounds), patted dry with paper towels
Kosher salt, freshly ground pepper
1 teaspoon sugar, divided
2 tablespoons plus ¼ cup olive oil
1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice
1 garlic clove, finely grated
1 tablespoon Dijon mustard
1 teaspoon dried oregano
¼ teaspoon ground cumin
½ bunch cilantro leaves with tender stems, chopped

Directions:
Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.

Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).

Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.

Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.


Seasonal Recipe #2
Spanish Frittata with Herby Yogurt and Greens

Adapted from http://epicurious.com
Recipe by Davd Tamarin
Serves 4

Frittatas are always a great alternative in their simplicity and healthiness; here's a different way to get the richness without extra added cheese. Use SVGM farm-fresh eggs and veggies and garlic and shallots~~~

Ingredients:
1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Directions:
Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.

Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).

Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5–7 minutes.

Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board to cool.

Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

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Thursday, September 27, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     Well, so much for that clear Harvest Moon nightI was hoping for .... However,  after tonight's rain, the weekend forecast is nearly picture-perfect: close to 70 degrees, with some beautiful autumn sunshine, and a very low chance of rain. It'll be a great one for hiking, pumpkin picking, garden cleanup, and farmers market shopping. And it's still lovely enough to grill outside, yet cool enough at night to braise a roast or make a soup.
     I have to mention that I have noticed a great assortment of hot peppers in the market this year; they are beautifully colorful, red, yellow, and green, ranging from heirloom hots to jalapeños, to anaheims to cayennes to Italian sweets. In a fresh pepper ~ hot or sweet ~ frame of mind, this week's recipes, Charred Poblano and Garlic Pesto and Braised Brisket with Hot Sauce and Mixed Chiles, highlight this early autumn favorite.
    Mt. Nitanee Kombucha has quarts of healthy fresh sauerkraut for sale, labeled their Living Kraut. Great not only for a vegetarian diet, but it goes well with locally raised pork, too!
     And our Bill Callahan of Cow-a-Hen farm, not only has fresh chickens this week, but also fresh Guinea hens.
     Thank you, always, for your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you~~~

This week at market:
Stone Meadow Farm: Back next week!
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry: Fresh Guineas and chickens
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, eggplant, onions,  cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, red potatoes,  tomatoes; eggs
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples; peaches; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut


Seasonal Recipe #1
Braised Brisket with Hot Sauce and Mixed Chiles
Adapted from http://bonappetit.com
Recipe by Marcus Nilsson
Serves 6

A pork roast would work equally well in this slow-cook recipe; Have a loaf of good bread handy for the spicy drippings. Any leftovers would make a great taco!

Ingredients:
6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
¾ cup apple cider vinegar
¼ cup (packed) light brown sugar
2 tablespoons Red Chile Hot Sauce
1 tablespoon vegetable oil
1 4-pound beef brisket, preferably from the point end
Kosher salt
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves, peeled

Directions:
Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)

Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.

Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.

Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.

Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.

Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.

Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.



Seasonal Recipe #2
Charred Poblano and Garlic Pesto

Adapted from http://foodandwine.com
Recipe by Grace Parisi
Makes about 1 cup

Ingredients:
4 large unpeeled garlic cloves, lightly smashed
2 scallions
1/4 cup cilantro leaves
1/3 cup crumbled queso fresco or feta cheese
Salt and freshly ground pepper
2 large poblanos or Ancho chiles(6 ounces each), halved lengthwise and cored
Canola Oil

Directions:
Heat a cast-iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over moderately high heat, flattening the chiles with a spatula, until charred all over, 6 minutes. Transfer to a plate; let cool slightly. Peel the chiles and garlic and chop; transfer to a mini food processor. Add the scallions and cilantro; pulse until minced. With the machine on, add 3 tablespoons of oil and process to a coarse paste. Add the cheese; pulse to blend. Season with salt and pepper.
Spread on sandwiches or mix into meatballs, rice, soup or pasta.

Email us at svgmarket@gmail.com
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Thursday, September 20, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     This Saturday ushers in the fall season with the Autumn Equinox occurring at 9:54pm. With any luck, we'll have a clear enough night to also appreciate the waxing gibbous moon that will become this month's Harvest Moon on Monday, the 24th.
     I see more and more color in our deciduous trees, and feel hopeful that there's some autumn brilliance ahead. The squirrel activity is high around here with the many black walnuts we have, and as always, it seems I'm two steps behind them in my hunt for intact chestnuts from our two surviving trees. I'm either out in the early morning without a way to carry the injurious prickly hulls, or else, as the day goes on, I completely forget to go back out with the appropriate gear. I'm hoping my sharing this with all of you in writing will prompt my scattered brain in some way to think "chestnuts" later today.......
     Join us at market tomorrow for more of this harvest season's wonderful produce, and more of the delicious locally produced foods that have the ability to feed us so satisfyingly even as summer proceeds into fall.
     Linn Auman will be at market this week with his Garden Secrets line of handmade mustards and barbecue sauces and pepper relishes.
     And Bill Callahan of Cow-a-Hen Farm says, "Everything is fresh tomorrow! Beef, pork and chicken."
     Thank you, always, for your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you~~~

This week at market:
Stone Meadow Farm: Back next week!
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry: Fresh beef, fresh pork, fresh chicken
Beaver Run Farms:
Pork, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, eggplant, onions, zucchini, yellow squash, patty pans, cabbage, garlic, sweet peppers; eggs
Broadway Acres:
Seasonal produce including sweet green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including apples, peaches, watermelons, yellow squash, tomatoes; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir:  flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas
Garden Secrets:
Handmade BBQ sauces, ketchups, mustards, including Habanero Mustard, Balsamic Ketchup, Sweet and Hot Pepper Relishes, Hot Pepper Rings


Seasonal Recipe 
Spicy Pork Bowl with Greens and Carrots
Adapted from http://bonappetit.com
Recipe by Chris Morocco
4 servings

Grain bowls are all the rage, and rightly so: they're relaatively  quick to prepare, full of healthy, seasonal ingredients, and can be absolutely delicious. The beauty of these bowls is that you can use all manner of proteins, from tofu to pork, any seasonal veggies you like, as in the fresh kale and squashes in abundance right now, and all sorts of grains, from brown rice to quinoa to farro~~~ I personally love some of the great brown and wild rice mixes available these days. So grab your prettiest ceramic bowls, and enjoy this satisfying one-dish meal: it's a restaurant-worthy dinner bowl~~~

Ingredients:
1 1¼-lb. pork tenderloin
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. light brown sugar
1 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2¼ tsp. toasted sesame oil, divided
3 Tbsp. vegetable oil, divided
Kosher salt
2 medium carrots, peeled, thinly sliced
1 bunch collard greens or kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Ingredient Info
Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.

Directions:
Freeze pork tenderloin until firm around the edges, 30–45 minutes.

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing.


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Thursday, September 13, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     This summer continues to be a memorable and, I believe, historic one for Central Pennsylvania weather. I remember a decade ago wishing for those two-day soaker rains to relieve the inevitable summer drought conditions. I honestly can't remember ever experiencing this many slow moving, drenching rains over the course of the growing season. The river finally tipped its banks this week, and creeks and streams overflowed with water with nowhere else to go. All of us here at the SVGM hope all of you came through this latest round of flooding safely, and we send our sincere blessings if you're involved in any flood cleanup and salvage.
     Each day this week also, I see autumn in its approach: the foliage of the deciduous shrubs and trees continues to change in depth of hue, in a subtle hinting at the beauty that awaits us in a few weeks time~~~
    That also signals an abundant time of year at market, and our producers have a lot to offer you despite the incredibly challenging growing conditions of the current season. Be sure to bring an extra shopping bag for the soul-satisfying local foods from these intrepid producers.
     Thank you, always, for your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; 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, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic, sweet peppers; eggs
Broadway Acres:
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, apples, peaches, watermelons, yellow squash, tomatoes; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir:  flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas


Seasonal Recipe #1
Pappardelle with Chicken and Pistachio-Mint Pesto
Adapted from http://foodandwine.com
Recipe by Justin Chapel
4 to 6 servings

An easy pasta dish is always welcome in the round of what-to-have-for-dinner recipes, and this one highlights the fresh goodness of the market's products. As is often the case with these recipes we feature, you can tailor it to what's available and your personal preferences. By all means, use basil if you like, and leftover pork tenderloin or steak would be delicious as well. The biggest requirement: use our local ingredients wherever you can!

Ingredients:
1 1/2 cups lightly packed mint leaves, plus more for garnish
1/2 cup shelled unsalted pistachios
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Kosher salt
Pepper
8 ounces pappardelle pasta
12 ounces shredded cooked chicken (3 cups)
1 small zucchini, very thinly sliced or shaved
1 small yellow squash, very thinly sliced or shaved
1 1/2 cups mixed cherry tomatoes, halved, or quartered if large

Directions:
In a food processor, combine the 11/2 cups of mint with the pistachios and lemon juice and pulse until finely chopped. With the machine on, gradually add the olive oil until incorporated and the pesto is nearly smooth. Scrape into a large bowl and season generously with salt and pepper.

Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Drain well, reserving 1 cup of the cooking water. Add the pasta, chicken, zucchini, yellow squash, tomatoes and reserved cooking water to the pesto and toss well. Season generously with salt and pepper and toss again. Garnish with mint leaves and serve right away.

Make Ahead
The pistachio-mint pesto can be refrigerated overnight. Bring it to room temperature before using.
Seasonal Recipe #2
Apple Cider Cake
Adapted from http://foodandwine.com
Recipe by Anna Painter
Serves 8

There are some delicious apples making their appearance at the SVGM, and the local apple season is just getting under way. Try some of them in this recipe~~~

Ingredients:
CAKE:
1 cup apple cider
2 sticks plus 2 tablespoons unsalted butter, softened, plus more for greasing
2 medium Granny Smith apples—peeled, cored and cut into 1/4-inch pieces
1 teaspoon granulated sugar
Kosher salt
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup whole-wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2/3 cup packed light brown sugar
4 large eggs
1 teaspoon pure vanilla extract

APPLE CIDER SYRUP:
1 cup apple cider
2 tablespoons unsalted butter
1/2 cup confectioners’ sugar, sifted
1/4 teaspoon kosher salt

Directions:
MAKE THE CAKE Preheat the oven to 350°. Butter and flour a 9-inch springform pan and line the bottom with parchment.

In a small saucepan, bring the apple cider to a simmer and cook over moderate heat until reduced to 1/4 cup, about 12 minutes. Remove the pan from the heat and let cool slightly.

In a large skillet, melt 2 tablespoons of the butter. Add the apples, the granulated sugar and 1/4 teaspoon of salt and cook over moderately high heat, stirring occasionally, until the apples are just tender, about 3 minutes. Remove the skillet from the heat and let the apples cool slightly.

In a medium bowl, whisk 1 1/2 cups of the all-purpose flour with the whole-wheat flour, baking powder, cinnamon, ginger, nutmeg and 1 1/4 teaspoons of salt.

In a stand mixer fitted with the paddle, beat the remaining 2 sticks of butter with the brown sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs 1 at time, mixing well after each addition and scraping down the side of the bowl as needed. (The batter will look broken.) Beat in the cooled reduced apple cider and vanilla until just combined. At low speed, beat in the dry ingredients until just combined. Using a rubber spatula, fold in the cooked apples.

Scrape the batter into the prepared pan, and using a spatula, smooth the top. Bake for about 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack set in a rimmed baking sheet and let cool slightly, about 20 minutes. Invert the cake onto a large plate and remove the parchment paper. Invert the cake back onto the wire cooling rack and let cool completely.

MAKE THE CIDER SYRUP In a small saucepan, bring the apple cider to a simmer and cook over moderate heat until reduced to ¼ cup, about 12 minutes. Remove the pan from the heat and whisk in the butter until it melts. Whisk in the confectioners’ sugar and salt until smooth. Let cool slightly, about 15 minutes. Pour the syrup over the cake and serve.

Make Ahead
The cake can be refrigerated for up to 3 days.

Email us at svgmarket@gmail.com
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Thursday, September 6, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~
   
     As I write this today, the afternoon has turned noticeably breezy, with thunderclouds gathering, rumbling, in the west and to the east, in deeply shadowed swaths of gray that crisply edge the lighter overcast sky. You can almost feel the wind push this next front in; the humidity has already dropped, and the temperature is not far behind. With as much rain as we've had this summer, actual thunderstorms have been few, and as powerful as they can be, they never cease to inspire awe in me; as I watch this front of storms sweep across the sky from my safe place inside, I feel that awe again.  I know these days of scorching and dripping heat are numbered, and some of the most beautiful, comfortably warm sunny days of the year are yet ahead. This transition from late summer into early fall can be absolutely stunning.
     Our produce vendors' tables are heavy with the season's best: from peaches and watermelons to summer squashes to heirloom potatoes and tomatoes; even lettuces and fresh herbs by the huge bundle. The pork and beef and chickens you'll find from our farmers are raised with the utmost care and integrity, with respect for not only their customer, but for their livestock as well. Kombuchas, artisan breads, handmade pastries, apple butters and more: all made with the quality and care that you have come to appreciate and expect from the Susquehanna Valley Growers Market over the years. Not to mention the always friendly faces of producers who love what they do; farming and producing small-batch foods becomes a lifestyle ~~~ they literally put who they are into everything they offer at this market.
    So make sure you bring enough shopping bags~~~this time of year makes it easy to feed yourselves for the week! And what better nourishment can you possibly ask for? This is heart and soul food at its best.
      Thank you, always, for your continuing support, and for making this market such a success for all of us, customer and producer alike. We look forward to seeing you tomorrow~~ it looks like it's going to be one of those cooler, fall-like days~~ Happy Summer Harvest!

This week at market:
Stone Meadow Farm: 
Artisan cheeses; 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, specialty cuts and products, chicken, smoked pork chops
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and pizzas, cookies and biscotti, granola, dog biscuits, eggs
Tarsa Family Farm: 
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic, sweet peppers; eggs
Broadway Acres:
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, apples, peaches, watermelons, yellow squash, tomatoes; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir:  flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas


Seasonal Recipe #1
Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad
Adapted from http://saveur.com
Recipe by Farideh Sadeghin
4 servings

A fresh and relatively easy main dish recipe; it's really a main dish salad, so all you might need is a good loaf of bread and you're ready to go~~~

Ingredients:
1⁄2 cup minced cilantro, plus 1 cup tender stems and leaves
6 tbsp. fresh lime juice, plus 1 Tbsp. zest and wedges, to serve
6 tbsp. olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken breasts (about 3 pounds)
2 ears corn
1 (15 oz) can black beans, drained and rinsed
8 oz. cherry tomatoes, halved
6 oz. red cabbage, thinly sliced
Queso fresco, to serve
Lime wedges, to serve

Directions:
Combine the minced cilantro, 1⁄4 cup each lime juice and olive oil, 1 tablespoon lime zest, the garlic, salt, and pepper in a bowl; add chicken and toss to coat. Cover bowl with plastic wrap and refrigerate 15 minutes.

Light a grill; grill chicken and corn, turning as needed, until chicken is cooked through and corn is charred, 30 minutes for chicken and 15 minutes for corn. Transfer chicken to a cutting board to rest before carving. Let corn cool slightly, then slice kernels off into a large bowl. Add cilantro leaves, remaining lime juice and olive oil, beans, cherry tomatoes, cabbage, salt, and pepper and toss to combine.

To serve, divide chicken and salad between plates; top salad with queso fresco and serve with lime wedges.

Seasonal Recipe #2
Roasted Ratatouille
Adapted from The Herbfarm Cookbook, by Jerry Traunfeld, (Scribner, 2000)
6 Servings

Roasting the vegetables for this classic French summer vegetable stew keeps the vegetables tender, but not mushy, and fragrant with fresh herbs.  You then chop everything up and mix it together with a nice quantity of fresh basil, and bake it again, allowing all the flavors to meld subtly and deliciously~~~

Ingredients:
About 1 1/4 pound small eggplants
1 medium zucchini, about 4 ounces
1 large sweet red pepper
1 pound plum tomatoes, about 6
1 head garlic
1/4 plus 1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
About 3/4 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons red wine vinegar or sherry vinegar
1/4 cup coarsely chopped fresh basil
2 tablespoons fresh breadcrumbs

Directions:
Roast the vegetables. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Cut the eggplants in half lengthwise, then quarter the halves lengthwise. Cut the zucchini lengthwise into 4 pieces. Pierce the pepper in several places with the tip of a knife. Cut the tomatoes crosswise in half and poke out any seeds with your fingers. Cut off the top quarter of the head of garlic. Stir 1/4 cup olive oil, the rosemary, sage, and thyme together in a small bowl. Spread out all the vegetables on the baking sheet and brush them with the herb mixture, coating all sides of the eggplants and zucchini and pepper. Sprinkle the vegetables with the salt and black pepper, and roast until the eggplant is tender, the zucchini begins to brown slightly, the pepper skin is blackened, the tomatoes are shriveled, and the garlic is soft, about 40 minutes. All the vegetables should cook in approximately the same amount of time. Let the vegetables cool until you can handle them.

Assembling.  Preheat the oven to 375 degrees F. Peel and seed the red pepper under running water. Coarsely chop the eggplants, zucchini, red pepper, and tomatoes and combine them in a large mixing bowl. Squeeze the garlic out of its skin into a small bowl and mash it with the back of a fork, then stir it into the chopped vegetables along with the vinegar and basil. Taste and season with additional salt and pepper if needed. Turn the mixture into a baking dish. (At this point, the dish can be covered and refrigerated for up to 2 days. Drain any liquid that accumulates in the baking dish, and bring to room temperature.) Sprinkle the top with the fresh bread crumbs and drizzle with the remaining 1 tablespoon olive oil. Bake the ratatouille until it's heated through and starts to bubble around the edges, 25 to 35 minutes. Serve hot or warm.

Email us at svgmarket@gmail.com
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