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Thursday, March 29, 2018

News from the SVGM

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

We head into a traditional Spring holiday weekend tomorrow: Passover begins tomorrow evening, Easter is Sunday, and tomorrow also brings us a lunar holiday with our second full moon this March, and the second Blue Moon of this year. It's an early holiday weekend this year, and Spring is springing slowly, so we'll have to buy a few pots of flowers to bring inside to celebrate.

Second Blue Moons in a calendar year don't happen often, and  the next time it occurs won't be until March 31, 2037.  So this indeed is a special moon tomorrow night, though depending on the weather, we may not be able to see it. Want some more interesting info on Blue Moons? Check out this link:
http://earthsky.org/?p=273806

Come to market tomorrow to see how the SVGM producers can help you with your holiday brunches or dinners. We have beef, pork, chicken, and all kinds of specialty cuts, breads, cookies and biscotti, and cheeses.

Schlegel's Fruit Farm will be on hand this week, too, with apples, cider, applesauces, and raw vinegar. Apples can be baked into wonderful side dishes, or used in your favorite dessert or coffeecake.

And a Spring farm update from Bill Callahan!

"Just in time for Easter. Two boxes of peeps. They left the hatchery in Iowa on Tuesday afternoon and arrived in Mifflinburg on Thursday morning."

Last but not least, the first day of our outdoor season is now right around the corner: our start date this year is Friday, May 4. We're looking forward to it, and we hope you are, too!

As always, thank you for making this indoor market season another successful one; it's finally Spring (though we're still waiting on warmth) and we still have convenient parking and shelter inside from the chilly, rainy 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: fresh beef, including freshly ground beef
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth:
Artisan hearth-baked breads and biscotti, specialty items, eggs
K. Schlegel Fruit Farm:
Apples, applesauces, cider, raw vinegar, if the Easter cooks need the extra help!

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

Seasonal Recipe
Fresh Ham With Maple-Balsamic Glaze

Adapted from http://www.cooking.nytimes.com
Recipe by Sam Sifton
Serves 10-12

Ingredients:
1  10- to 12-pound butt or shank portion fresh ham, skin on
4  teaspoons kosher salt
4  teaspoons ground black pepper
1  cup maple syrup
½  cup balsamic vinegar
1  teaspoon ground cinnamon
½  cup pecans, toasted
½  cup candied ginger

Directions:
Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven.

After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.)

Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined.

When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.)

Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat.

Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.

Blue Moon Seasonal Recipe #2
Apple Crumble

Adapted from http://cooking.nytimes.com
Recipe by Samantha Seneviratne
Serves 8-10

Ingredients:
12  tablespoons/170 grams unsalted butter, melted, plus more for buttering the pan
1 ½  cups/180 grams all-purpose flour
1 ½  cup/300 grams packed dark brown sugar, divided
1  cup/80 grams old-fashioned rolled oats
1  cup/113 grams pecans, chopped
1/2  teaspoon kosher salt
4 pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into 1/2-inch wedges  (about 10 medium apples)
1  tablespoon ground cinnamon
1 teaspoon vanilla extract
2  tablespoons fresh lemon juice
Vanilla ice cream or freshly whipped cream, for serving

Directions:
Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.

Add the apples to the buttered baking dish and toss with the remaining 1/2 cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature, topped with vanilla ice cream or freshly whipped cream.











Thursday, March 22, 2018

News from the SVGM


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

Every early Spring~~~and yes, gratefully, it is officially Spring~~~ I scan the ridges of these hills: whenever I walk out my front door, whenever I drive alongside them, and whenever I look across the river. I scan in anticipation of the gorgeous red haze of the silver maples' flowers, the first to show their blooms in earliest of Spring. I noticed my first one up close last week as my dog and I walked down the river road. Soon their glow will be unmistakable, and the other trees will follow in a gloriously energetic flowering and seeding and leafing out. I'm sneezing~~~I'm blessedly sneezing in the wind-driven pollen of the silver maples, though I do feel for anyone with severe allergies in this beautiful river valley this time of year....

So I guess you could say my late winter's irritation has passed on through and by, and I truly hope, even after all the snow some of you received yesterday, that, like me, you can actually feel the promise of the growing season ahead.

Next weekend we welcome an early Easter, and Bill Callahan, of Cow-a-Hen Farm, will have Easter hams tomorrow, along with freshly made hot sausage. Beaver Run Farm also has pork and pork products and chicken, Stone Meadow Farm has beef and specialty beef cuts and handmade cheeses, and Punako Hearth has artisan breads and biscotti and cookies and fresh eggs. Come to market tomorrow to see what the SVGM producers can help you with for your holiday brunches or dinners.

As always, thank you for making this winter market season another successful one; it's not over yet, either the indoor market or winter, but Spring is right around the corner, and we still have convenient parking and sheltered warmth inside from the chilly 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 made hot sausage, Easter hams
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
Grilled Cheese and Chorizo Sandwiches

Adapted from http://www.foodandwine.com
Recipe by Annie Miller, August 2004
Makes 4

Elevated grilled cheese sandwiches: you gotta love it! Crunchy, hot, gooey, crazy-satisfying on a chilly day or evening, and utterly transformed when you use top-notch quality cheese and bread~~~think local, handmade, artisan. Vary the cheeses and bread to your liking~~~

Ingredients:
3 chorizo sausages (6 ounces), thinly sliced on the diagonal
2 tablespoons unsalted butter, softened
8 slices of sourdough bread, or bread of your choice
6 ounces Pepper Jack cheese, thinly sliced
2 tablespoons drained and sliced pickled jalapeños
6 ounces Havarti cheese, thinly sliced

Directions:
In a large skillet, cook the sliced chorizo over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Drain the chorizo on paper towels and wipe out the skillet.

Butter the bread on 1 side and turn 4 slices buttered side down on a work surface. Top with Pepper Jack, chorizo, pickled jalapeños and Havarti. Close the sandwiches with the remaining bread slices, turning the buttered side up.

Preheat 2 large skillets. Add the sandwiches and cook over moderate heat, turning once, until the bread is golden and crisp, about 8 minutes. Cut the sandwiches in half and serve.



"I did enjoy the snowfall on a relatively mild spring day. Big flakes gently floating down......" B.C.








Thursday, March 15, 2018

News from the SVGM

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

I waxed poetic about the smell of Spring last week and how I could feel it in the air...... but this week, I have to admit, is sorely taxing my poeticism. I am so ready for the greening and emerging of Spring's promise, and it's all I can do to embrace the invigorating chill that remains in the air. Let alone find compassion for the bunnies that are gloriously nibbling on the early tulip foliage. Can we give them something else to nibble on, please?
But as the seasons will have it this year, it appears that we'll have to wait until April for some warmer weather. It happens. So do your best to relax into this chilly month's end of winter: take a bracing walk, feel the sunny days on your face, enjoy the lengthening light, and continue to watch for the emerging green.

Even Bill Callahan pondered this very topic yesterday~~
"As I sit here by the woodstove in the kitchen, cat on my lap, I wonder when spring will finally start to appear. The woodcock, vultures, and robins are here but the snow flurries were flying all day. The 7 to 14 day forecast says more of the same.

Fortunately, I used my winter cut list for my pigs this week. I will have freshly cut pork including chops, roasts, and medallions. Find me Friday at market!!"
As always,thank you for making this winter market season another successful one; it's not over yet, either the indoor market or winter, but Spring is right around the corner, and we still have convenient parking and sheltered warmth inside from the chilly 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 cut pork including chops, roasts, and medallions
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
Guinness Pulled Pork Sandwiches With Creamy Dijon Slaw

Adapted from http://nomagedden.com
Recipe by Matthew Cetta
Serves 6

A casual, slow-cook recipe for the St. Patrick's Day weekend: get your Irish green on and serve another Guiness with the meal!

Ingredients:
For The Rub
2 Tablespoons Smoked Paprika
2 Tablespoons Light Brown Sugar
1 Tablespoons Kosher Salt
1 1/2 teaspoons Ancho Chili Powder
1/4 Teaspoon Cayenne
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Fresh Ground Black Pepper
1/4 Teaspoon Mustard Powder

For The Meat
1 (3-1/2 to 4 Pound) Bone-In Pork Shoulder
1 (12 Oz) Bottles Guinness Extra-Stout
1 Bay Leaves
1 Cinnamon Sticks

For the Sauce
1 Tablespoon Olive Oil
4 Cloves Garlic, Minced
1/3 Cup Light Brown Sugar
1/3 Cup Soy Sauce
1 Cups Guinness Extra-Stout
3/4 cup Ketchup
2 Tablespoons Worcestershire Sauce
1 Tablespoon Sriracha
1 Tablespoon Smoked Paprika
1 Teaspoon Onion Powder

For the Slaw
1/4 Cup  Mayonaise
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard
1 Teaspoons Kosher Salt
1/2 Head Green Cabbage, Shredded
1 Whole Red Onion, Sliced Thinly

Sandwich buns (squishy white or artisan, your choice)

Directions:
Pulled Pork
Combine all ingredients of dry rub in a Mason Jar. Seal and shake it up. Generously coat the pork with the dry rub and massage it into the meat. Make sure you get into all the nooks and crannies. Put the coated meat in a freezer bag, seal, and refrigerate overnight.

Preheat an oven to 325ºF and a dutch oven on the stove over medium-high heat for about 5-10 minutes. Pour about a 1/4 inch of canola into the pot and wait till it shimmers, about 90 seconds. Place the meat into the pot and sear until you get a nice reddish brown crust. (About 3 -5 minutes on each side) I use two sets of tongs to flip the meat. Remove the meat to a plate.

Add the cinnamon and bay leaves into the pot. Pour the bottle of Guinness Extra Stout into the pot. Bring to a boil, turn off the heat, and put the meat back in the pot. Transfer to the oven and cook for 3-4 hours. Make sure to flip the meat every 45 minutes. Meat is ready when it very easily falls off the bone. If it’s not ready cook it again for another 45 minutes. Allow to sit until cool enough to handle.

Remove meat from the pot and pull apart with two forks. Transfer the meat to another large pot (or just clean and use the old one).

Sauce (can be made ahead)
Heat oil in a saucepan over medium heat. Add the garlic and sauté for about 1 minute. Add the remaining ingredients and stir until combined. Bring to a boil.

Turn down to medium and simmer, whisking occasionally, until reduced by half, about 30-45 minutes. Store in mason jar until ready to use.

Slaw
While the meat cooks, mix the mayo, vinegar, mustard and salt together in large bowl. Add the onions and cabbage and toss well to combine.

Cover and store in the fridge for at least an hour.

Assembling Sandwiches
Add the sauce to the meat in the pot and toss to coat. Turn the burner on to medium and warm it up.
To serve, layer the meat and then slaw on the buns.
Alternatively, keep the sauce separate and allow everyone to add as much as they prefer.









Thursday, March 8, 2018

News from the SVGM


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

This beautiful Susquehanna Valley has dodged a couple of proverbial weather bullets this past week, and as I heard what the eastern part of the state has been dealing with, I find myself grateful, but sending out prayers to those still affected by the aftermath of both storms, the biggest issue being power outages.

Yesterday we got the gentle end of things, with pretty flurries and above-freezing temperatures; the night before, as I walked outside with my dog, there was a break in the precipitation, and I swear I could smell Spring. That sweet fresh breath of wet soil and new growth. We've still some weeks to go, but the willows and the daffodils are signaling the shift~~~

And onion sets fill bins in the local ag stores, stacks of potting soil begin to fill the parking lots, salespeople stock the shelves with supplies for gardens and farms.  There is now a perceptible heightened energy in the air, the days are brighter and brighter, and they are about to get significantly longer as we turn the clocks ahead this weekend.

Schlegel's Fruit Farm will be with ue at tomorrow's market, which is always good news!

Thank you for making this winter market season another successful one; it's not over yet, either the indoor market or winter, but Spring is right around the corner, and we still have convenient parking and sheltered warmth inside from the chilly 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
Schlegel's Fruit Farm:
Apples and apple products

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










Thursday, March 1, 2018

News from the SVGM


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

Last week as I chatted with your awesome farmers and food producers at the indoor market, it occurred to me that you, our customers, might enjoy seeing a few pictures of the farms that raise your food, and even a little bit of the farms' winter activities.

Winter may be a dormant season, but there is still plenty to be done, albeit in a slightly more laid-back manner. Bill Callahan and Brian Futhey both obliged my request, and sent me some wonderful shots of their farms and animals.

First up, winter pictures from Cow-a-Hen Farm, which raises beef, pork, chicken and specialty poultry. The captions in quotes are from Bill Callahan. As he told me, "I guess I have some things to talk about in the winter."


"Some of the herd on a sunny February day. We are out there on sunny days and rainy days."


Guinea hens roam Cow-a-hen Farm taking care of insects, on the ground, and on lounging pigs!


"Guineas will be ready later in March." 

 
    "DOB Sunday February 25, 2018. Trying to figure out what just happened here! Mom and baby doing well."

And here is a beautiful little taste of summer, courtesy of Brian Futhey who owns Stone Meadow Farm, which produces artisan cheeses and grass-fed beef. Enjoy the green revel.....



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 cut pork, freshly cured ham
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/