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Thursday, January 25, 2018

News from the SVGM

Indoor market hours: Fridays, 2-5 pm

Hello everyone!~~~
As we enter this last week of January, we've already hunkered under weeks of arctic-like bitter cold, a rain-sleet-ice-snow storm, and another five inches shortly thereafter, and flood-threatening rain to top it all off~~~I can now see the grass again (for the time being), and with it all comes the stark realization that we still have two more official months of winter! My impatience, however, really comes from wanting to dig in my garden, so I look at winter with a bit of reverence for what it actually brings: lots of dormant rest for the beauty that will (soon) explode in spring. The rain and ice and snow helps bank us in moisture, and the wintertime also allows our farmers to take an ever-so-slight break from the 24/7 rigors of the high growing/producing season. So hang in there, and enjoy the sunshine when it happens, and keep a good stock of stuff to melt the ice, and gloves and mittens and hats and boots to thwart the next chill that's surely coming down the road...

In vendor news, a reminder that Beaver Run Farm will not be at market tomorrow: Steve and Becky are still in California on their annual trip to see their children and grandchildren. Steve will be back at market next Friday, February 2.

As always, we look forward to seeing you throughout this winter~~and helping you to remain patient until next spring!  We have convenient parking and sheltered warmth inside from the frigid temperatures and cranky weather. We appreciate all of your support, and hope to see you tomorrow~~ Here's to staying warm!

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: See you February 2!
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/

Seasonal Recipe
Dijon and Cognac Beef Stew

Adapted from http://cooking.nytimes.com
Recipe by Regina Schrambling
Serves 4 to 6

This is a rich and uniquely flavored beef stew, a winter comfort food that gets even better a day later. This stew would be a great weekend dinner, prepared leisurely early in the day, because comfort food is not only food we make for others, but food we take the time to prepare to comfort ourselves.
"This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook."
 If you like mushrooms, the recipe easily accommodates the full pound, according to the reviews comments by readers. The mustard flavor mellows and the Cognac adds a rich undertone; don't be afraid of the amount of mustard! Stews absorb and mellow flavors greatly as they cook. Add a loaf of crusty bread, and a salad or some sautéed greens, and a glass of wine~~~~

Ingredients:
¼ pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons butter, as needed
2 pounds beef chuck, in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
4 tablespoons butter, as needed
½ cup Cognac

2 cups beef stock
½ cup Dijon mustard
4 tablespoons Pommery mustard
4 large carrots, peeled and cut into half-moon slices
½-1 pound mushrooms, stemmed, cleaned and quartered
¼ cup red wine

Directions:
Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pan. Add carrots, lower heat, cover the pan, and simmer gently until meat is very tender, about 1 1/2 hours.

As the stew cooks, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender. Set aside in pan.

Close to the end of the stew's simmer time, stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.



Thursday, January 18, 2018

News from the SVGM

Indoor market hours: Fridays, 2-5 pm

Hello everyone!~~~

It's very white out there: we've had some honest-to-goodness wintery weather this  week, Tuesday's storm put a soft blanket of heavy snow over the valley that is brightening the landscape considerably, complete with dripping icicles hanging off of mailboxes and eaves. The sun these past few days is helping lift those winter spirits, and is bringing some welcome warmth and light again. Ahhhh, winter........

We're very happy to welcome back Schlegel's Fruit Farm to the market tomorrow; if you didn't catch them before, be sure to stop by for some of their delicious apples. Their growing methods are fascinating and some of the safest and most effective out there. Here's their introduction from their Facebook page:
"K. Schlegel Fruit Farm is a third generation, family owned and operated farm, located in the beautiful Susquehanna River Valley. We use IPM methods of pest control, which utilizes insect mating disruption along with many other non-chemical methods to control pests in the orchard. By implementing these measures we have been able to reduce our pesticide usage by up to 80% making our apples some of the safest grown. We have abandoned all use of organophospates, carbamates and pyrethroids in our growing techniques."

In other vendor news, Beaver Run Farm will not be at market the next two weeks, January 19 & 26. Steve and Becky will be in California on their annual trip to see their children and grandchildren~~~we wish them safe travels, and a whole bunch of fun!

As always, we look forward to seeing you throughout this winter~~and helping you to remain patient until next spring!  We have convenient parking and sheltered warmth inside from the frigid temperatures and cranky weather. We appreciate all of your support, and hope to see you tomorrow~~ Here's to staying warm!

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: See you February 2!
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items
Guest Vendor:
Schlegel's Fruit Farm:

Apples, apple cider, apple butter

Email us at svgmarket@gmail.com

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





Thursday, January 11, 2018

News from the SVGM

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

The last of the soft layer of snow that remained on the ground has melted away in the warmth of peeps of sun and milder temperatures, but the edges of the river and the streams hidden in the woodlands are still frozen in the remnants of this last deep freeze. Despite the bitter cold, I found a bracing energy in it; I happily layered it up and hiked through the woods and roamed my field and garden. And made it through, safe and warm. This past week my mailbox has been filled with seed and garden catalogs, the hope of a new growing season implicit in their colorful pages. Those extra minutes of daylight at the end of our days feel huge and remind us that the shortest of days has passed, and the world around us will continue to get brighter and brighter every day of the rest of this winter.

So get outside if you can, embrace the chill and dormancy of this humbling season, and its increasing and hopeful light. Cut a few fresh greens from the pines, light your candles at night, and drink that hot cocoa, preferably with a shot of something in it! And come to market on Fridays for some local, nutritious and fortifying sustenance. The SVGM indoor market continues through the winter and into the early spring until we once again move outside.

It’s not really that far off, spring…..

We have 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~~ Here's to staying warm!

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
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/

Seasonal Recipe
Beer and Cheddar Soup

Adapted from http://www.foodandwine.com
Recipe by Jonathan Erdeljac
Serves 6

Cheddar, bacon, and beer~~~um,.....yeah! Pure indulgent comfort status~~~

Ingredients:
1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
One 12-ounce bottle lager or pilsner
About 2 1/4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 pound sharp cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed toasts, for serving

Directions:
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes.

Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.

Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes.

Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.


  











Thursday, January 4, 2018

News from the SVGM


Indoor market hours: Fridays, 2-5 pm

Hello everyone!~~~

Happy 2018, and welcome to these brittle days of early January! We here at the SVGM wish you warmth and comfort in the next few days, and want to remind you that tomorrow's market is the perfect place to gather essentials for the kind of sustenance this deep freeze begs for: chickens to roast, beef and pork to stew and braise, ground beef for chile, meat bones for soups, kielbasa for lentil soup. And crusty loaves of bread to dip and dunk and mop up as you go. Hearty food is one of the best ways to fuel your body during cold spells like these, and our conscientiously produced local foods one of the most nutritious.

We have convenient parking, and warmth and friendly faces inside; 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~~ Here's to staying warm!

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
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/

Seasonal Recipe
Chicken Tagine with Apricots and Almonds

Adapted from http://epicurious.com
Recipe by Baija Lafridi, Gourmet, May 2006

Tangines are warmly spiced Moroccan braises, traditionally cooked in dome-shaped, two-piece tangines. The braising/steaming effect of these pots can be effectively imitated using a covered heavy skillet: the flavors are just as enticing! Roast some sweet potatoes and brussels sprouts to serve alongside for a healthy but hearty, appetite soothing dinner~~~

Ingredients:
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro sprigs
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds

Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Directions:
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.