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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, February 22, 2018

News from the SVGM

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

Oh, the caprices of February~~~ The past week has delivered snow accumulation, rain, lots of fog, and a couple of teaser sixty-degree-plus days. My body and psyche remain tossed around, as numerous pairs of boots, snow to mud, stand ready at the door. I know it's too soon to put away the snow shovel. But the ground is slowly, ever so slowly, beginning to thaw, and to my hopeful nose, it smells and even looks like spring is doggedly trying to break through. I saw the first signs of an angelica plant: its blushed fresh foliage glistened against the dark wet soil of my garden. It will truly only be weeks now until the green pushes up, so for now, I'll revel in the tidbits Nature throws out to me.

Our vegetable producers are surely in the midst of preparing for the upcoming outdoor season, and every so often as we get closer to May, they pop up indoors with some early produce. Keep an eye on these emails as we head into spring, we'll be sure to let you know of any guest vendors!

But as far as I'm concerned, it is still high soup and stew and roast season, so keep coming by for the best of the local meats and poultry you can find, along with delicious cheeses and breads and biscotti and cookies........

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

This week at market:
Stone Meadow Farm: 
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs

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

Seasonal Recipe
Savory Bread Pudding with Kale and Mushrooms

Adapted from http://cooking.nytimes.com
Recipe by Martha Rose Schulman
Serves 6

Savory bread puddings, also sometimes known as strata, remain one of my cold-weather favorites. With lots of ways to play with ingredients, from meats to other veggies, they can be a main dish or a side dish, vegetarian or not. This particular recipe was originally published during the fall season, and became a reader favorite for holiday tables as a side dish and an option for vegetarian guests. Roast some more winter vegetables or put together a winter salad with nuts and dried fruits~~~either would accompany this bread pudding dish beautifully.

Ingredients:
1  bunch kale, any type, stemmed and washed thoroughly in 2
    changes of water (more if necessary)
1  tablespoon extra virgin olive oil
½  pound mushrooms, sliced
1  teaspoon fresh thyme leaves, coarsely chopped
1 to 2  garlic cloves (optional)
 Salt and freshly ground pepper
½  pound stale bread, preferably whole-grain, sliced about 1 inch
   thick
2  ounces Gruyère cheese, grated (1/2 cup)
1  ounce Parmesan cheese, grated (1/4 cup)
 Salt and freshly ground pepper
4  eggs
2  cups low-fat milk

Directions:
Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.

If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.

Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.

Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.

Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Make Ahead
This can be assembled through Step 4 hours before beating together the eggs and milk and completing the casserole.










Thursday, February 15, 2018

News from the SVGM

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

All of us here at the SVGM want to thank you, our customers, for your incredibly steady and ongoing support of this winter indoor market. This is our third season inside Brook Park Pet Supply, and, as is always so, we wouldn't be here in this third season without you. Being able to shop year round in a local growers' market is a wonderful service to have access to. You can continue to feed your family and loved ones with the best seasonal foods available, and there is the added bonus of staying in touch with our farmers' and learning how each season affects the products that they bring to market each week. The green growing season is but part of the rhythm of the whole year. So strike up that conversation whenever you can: there's always much to learn from your local food producer, whether farmer or baker, and it's simply awesome to have personal relationships with those who bring you your food!

This week's vendor news:
Shlegel's Fruit Fram will be at market tomorrow with their
delicious apples and apple cider and apple butter. For those of you who would like to preorder, click on this link to conveniently preorder/prepay from K. Schlegel Fruit Farm and pick up your order at market tomorrow! https://goo.gl/w55R8o

And Bill Callahan of Cow-a-Hen Farm will have lots of fresh pork, beef and chicken for tomorrow.
As always, we look forward to seeing you throughout this winter~~and helping you to remain patient until spring!  We have convenient parking and sheltered warmth inside from the cold temperatures and cranky weather. We appreciate all of your support, and hope to see you tomorrow~~

This week at market:
Stone Meadow Farm: 
Artisan cheeses; fresh butter; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm:
Beef, Pork, and Poultry: freshly ground beef, and other fresh cuts of beef; freshly ground pork and other fresh cuts of pork; fresh chicken
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs
K. Schlegel Fruit Farm:
IPM Certified Eco Apple Growers, apples, apple cider, apple butter

Email us at svgmarket@gmail.com
Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/
Visit our website at:
http://growersmarket.blogspot.com

Seasonal Recipe
Albóndigas with Mushrooms

Adapted from www.foodandwine.com
Recipe by Anya Von Bremen, September 2017
Serves 6

Here's a comfort food in a fabulous-sounding meatball recipe~~~Albondigas are Spanish meatballs; here's a savory description from the F & W website: "These Spanish-style meatballs are prepared with a quick béchamel, which makes them wonderfully moist and tender. They’re cooked in a deeply flavorful tomato-based sauce made with wine and brandy, then topped with crisp mushrooms."
These do take a little time to prepare, but it's still solidly midwinter, so make it a weekend cooking project. Be sure to get a hearty loaf of bread to mop up the sauce~~~~

Ingredients:
Meatballs:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour, plus more for dredging
1/2 cup milk
1 pound ground chuck
1/2 pound ground pork
2 large eggs, lightly beaten
3 tablespoons minced parsley
1 tablespoons white Rioja or other dry white wine
1 large garlic clove, grated
1 teaspoon sweet paprika
Kosher salt Pepper
1/4 cup extra-virgin olive oil

Sauce:
2 medium tomatoes, halved crosswise
1/2 cup minced onion
1/2 cup finely chopped carrot
5 garlic cloves, minced
Kosher salt Pepper 1/2 teaspoon sweet paprika
1 tablespoon all-purpose flour
1/2 cup white Rioja or other dry white wine
3 tablespoons brandy or dry sherry
2 cups chicken stock or low-sodium broth
1/4 cup finely chopped parsley
      
Mushrooms:
1/4 cup extra-virgin olive oil
1 pound mixed wild mushrooms, such as cremini, oyster and chanterelle, cut into 1-inch pieces
Kosher salt
Pepper

Directions:
Make the meatballs: In a small saucepan, melt the butter. Add the flour; cook over moderate heat, whisking, until a thick paste forms, 1 minute. Gradually whisk in the milk and cook until thick, 2 to 3 minutes. Scrape into a large bowl and let cool slightly. Add the chuck, pork, eggs, parsley, wine, garlic, paprika, 2 teaspoons of salt and 1 teaspoon of pepper; mix well. Cover and refrigerate for about 2 hours.

Form the meat mixture into 1 1/2-inch balls. In a large saucepan, heat 2 tablespoons of the oil. Dredge half the meatballs in flour. Cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of oil and meatballs; don’t wipe out the pan.

Make the sauce: Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.

Add the onion, carrot, garlic and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until just starting to brown, about 8 minutes. Add the tomatoes and paprika and simmer over moderate heat until slightly reduced, 3 to 5 minutes. Stir in the flour, then stir in the wine and brandy and simmer until barely thickened, 5 minutes. Transfer to a blender and puree until very smooth. Return to the saucepan, whisk in the stock and bring to a boil. Season with salt and pepper.

Add the meatballs to the sauce, cover and simmer over moderately low heat until cooked through, about 15 minutes. Uncover and simmer until the sauce is slightly thickened, about 5 minutes. Stir in the parsley, cover and keep warm over very low heat.

Meanwhile, make the mushrooms: In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half the mushrooms; season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, 8 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms.

Spoon the meatballs and sauce into bowls, top with the mushrooms and serve.

Make Ahead
The meatballs can be refrigerated in the sauce for up to 2 days. Reheat gently and stir in the parsley before serving.






Thursday, February 8, 2018

News from the SVGM

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

I hope you all safely weathered yesterday's storm system~~~the sun has thawed the ice-covered branches and leaves, and seems to deliver a much-needed feeling of warmth after the onslaught. We are truly at that "mid-winter" point (according to the calendar!), and are slogging our way into its latter half and that much closer to spring. Hang in there: February probably isn't done with us yet~~~~

This week's vendor news:
This week,  both Brian Futhey of Stone Meadow Farm and Bill Calllahan of Cow-a-Hen Farm will not be at market. They will be attending the annual PASA (Pennsylvania Association for Sustainable Agriculture) conference in State College. They'll be back next week, though, refreshed from their reunion with fellow PA farmers, and full of the energy that this gathering can bring.

Both Punako Artisan Hearth and Beaver Run Farm will be at market to serve you, however, so be sure to stop by for your weekly bread and chicken and pork. Punako Hearth will also have a limited number of fresh brown eggs on hand for purchase~~~

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: Back next week!
Artisan cheeses; fresh butter; 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 and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs

Email us at svgmarket@gmail.com

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















Thursday, February 1, 2018

News from the SVGM

Indoor market hours: Fridays, 2-5 pm
Hello everyone!~~~
We moved into the month of February rather auspiciously this year, with yesterday's rare combination of the full blue moon and total lunar eclipse. Things were a bit overcast in my neck of the woods last night, but Tuesday's near-full moonrise was a sight to behold: there is little to rival a crisply cold and clear, snow-covered winter night in the light of a full moon! The illuminated landscape practically begs you to go outside and experience it. I hope you all had a moment to do just that~~~

This week's vendor news:
Beaver Run Farm will be back at market tomorrow;  the Formans have returned from their annual California trip to see their family. Welcome back to winter, Becky and Steve!

Next week, February 9, both Brian Futhey of Stone Meadow Farm and Bill Calllahan of Cow-a-Hen Farm will not be at market. They will be attending the annual PASA (Pennsylvania Association for Sustainable Agriculture) conference in State College.

And John, our awesome baker of Punako Lane Artisan Hearth, will have a limited amount of fresh brown eggs with him tomorrow, and over the next few weeks. Come early; he sells out quickly!

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: fresh pork
Beaver Run Farms:
Pork and chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs

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