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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, June 28, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

     It seems as though almost everyone I've spoken to this week has felt that bewilderment of "the Fourth of July is next week already?!" Indeed, as I wrote last week, Spring and its growing season began rather grudgingly, and as the Solstice broke through, Summer's official entrance seemed to barely register. All around me, and I live close to serious river camping activity, things have been deceptively quiet on the summer celebration front. My evening walks have remained blessedly calm for the time being. But every morning the corn grows higher in the fields I pass, both feed corn and sweet corn, and that means the bounty of these high sun, high heat days, and well-watered fields is very close by.
     And you'll soon see that bounty at the Growers' Market. I've always advocated getting to know the farmers at this wonderful gem of a market: there's a friendly peaceful pace to this market that encourages loitering and conversation with friends and farmers alike. This is the place that can offer you an intimate view of our growers' seasons, if you take the time to initiate the conversation. It's fascinating and educating to hear how livestock is cared for, how decisions are made around exactly when to plant, what it's like to be a new farmer.
     So every once in a while this summer, plan an extra half hour or so in your stop at the SVGM. Getting to know these producers has been a revelation to me, and has had a reverberating effect on how I eat. I wish the same for you~~~to eat well, eat local, and eat with the seasons as much as possible~~~

Garden Secrets will be at market tomorrow, just in time to grab some delicious and unusual handmade condiments for your July Fourth cookouts. Linn has his Bourbon and Balsamic ketchup for June and July.

Weavers' Greenhouses has the first of their wonderful fresh red raspberries this week.

And don't forget about Story Time: Union County Library's summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age. 3-4:30pm

      As always, thank you, so very very much, for all of 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
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers, red raspberries
Tarsa Family Farm: 
Lamb, eggs, plants, herbal teas, greens, garlic scapes, spring onions, fresh spring garlic
Hidden Branch Farm:
Greens, onions, sugar snaps, fresh spring garlic and garlic scapes
Broadway Acres:
Greens, spinach, kale, eggs, snap peas
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Seasonal fruits, apples and apple products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm:
Sugar snaps, spring onions, lettuce, seasonal fruit, fruit products
Garden Secrets: Bourbon and Balsamic ketchup for June and July.

Seasonal Recipe
Curry-Spiced Lamb Burgers
Adapted from http://cooking.nytimes.com
Recipe by Mark Bittman
Makes 4 burgers

The recipe calls for lamb shoulder that you grind yourself with the onion, but you can also use already ground lamb and mix the onions in thoroughly. The full flavor of lamb produces an equally flavorful burger that will rival the traditional beef for those who love lamb~~~

Ingredients:
1 ½  pounds boneless lamb shoulder, cut into chunks, or ground lamb
1  medium (or 1/2 large) onion, peeled and cut into chunks, or minced
1  fresh chili, preferably jalapeño, seeded and minced
1  teaspoon ground coriander
1  teaspoon ground cumin
½  teaspoon turmeric
 Salt
 Freshly ground black pepper to taste
 Diced mango to garnish (optional)
 Green and red pepper to garnish (optional)
 Red onion to garnish (optional)
 Scallion to garnish (optional)
 Shredded carrot to garnish (optional)
 Shredded lettuce, to garnish (optional)

Directions:
If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground.
If using ground lamb, mix the lamb and minced onion together thoroughly. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.

To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.

Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

Seasonal Recipe #2
Cucumber and Tomato Salad With Cilantro and Mint

Adapted from http://cooking.nytimes.com
Recipe by Edward Khechemyan, Adana Restaurant, Glendale, CA
Serves 4

A deceptively simple salad with complex flavors inspired by the Mediterranean~~

Ingredients:
4  ripe tomatoes, chopped
4  cucumbers, chopped
½  small white onion, chopped
2  tablespoons chopped purple or green basil
1  tablespoon chopped cilantro
½  teaspoon dried mint
½  teaspoon crushed red chili powder (or ancho chile powder)
½  teaspoon salt
2  tablespoons lemon juice
1  tablespoon olive oil

Directions:
Combine all of the ingredients in a bowl; toss, and serve.

Email us at svgmarket@gmail.com
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Thursday, June 21, 2018

News from the SVGM

Thursday, June 21, 2018
Outdoor market hours 2-6pm
Hello everyone!~~~

     Summer quietly introduced itself at 6:07am this morning; it's brought a beautiful day for its first day, the landscape hydrated from gentle rains, green and lush and blooming and growing, and a near-perfect temperature. Be sure to give a nod to this auspicious day of long daylight hours, the Summer Solstice: it's  our magical movement of the heavens gateway into the fun of summer!
     It was a tough, cold, slow start to the growing season this year; every so often it happens. But more and more produce is showing up on our vendors' tables, and with the long days of summer, we'll soon see summer squashes and new potatoes and cucumbers and all the other veggies our summer palates long for. Right now, though, the sugar snaps are sweet, the lettuces are crunchy and fulfilling, the spring onions are zingy, and the strawberries are abundant. Schlegel's Fruit Farm has delicious white strawberries interestingly described as "sweet, and somewhat wine flavored."
     I've always believed that eating whatever is in season has to be the healthiest way to go; I seem to crave whatever the market brings whenever it does, and I can't get enough of the lettuces and berries~~~and can wipe out a lightly steamed pint of sugar snaps in no time flat.
     The SVGM and its fluctuations allow you to nourish yourself and your loved ones with the true foods of the seasons: freshly harvested from local fields and conscientiously grown and produced by small-holding farmers. Nothing nourishes like locally grown. And nothing tastes as delicious.
     In the past two weeks, we've welcomed two new vendors. Kathy Shimp of Mountainside Homestead is back with us with her lovely, subtly scented handmade soaps, like Clary Sage and Vetiver, and fresh eggs from her homestead. And Marvin Eshbach of Orchard Breeze Farm, has fruits and vegetables and select canned goods.
     As always, thank you, so very very much, for all of 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: Freshly ground beef plus many other fresh beef cuts. Freshly ground pork plus many other fresh pork cuts.
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, pound cakes for strawberries
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers
Tarsa Family Farm: Back next week!
Lamb, eggs, plants, herbal teas, greens, garlic scapes, spring onions, fresh spring garlic
Hidden Branch Farm:
Greens, onions, sugar snaps, fresh spring garlic and garlic scapes
Broadway Acres:
Greens, spinach, kale, eggs, strawberries, snap peas
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, breakfast pastries
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Strawberries, white strawberries, apples and apple products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm:
Strawberries, sugar snaps, spring onions, lettuce, fruit products

Seasonal Recipe
Quick-Pickled Strawberries
Adapted from http://bonappetit.com
Recipe by Alex Lau
Makes 1 quart

A quick and interesting way to make strawberries into the ultimate garnish: use these sweet berry pickles in salads, salsas, cocktails, even over ice cream; the white balsamic vinegar has a way of enhancing the strawberry flavor without over-acidifying the berries. Have fun!

Ingredients:
1 pound ripe but firm strawberries, hulled, halved if large
1½ cups white balsamic vinegar
¼ cup sugar
2 tablespoons kosher salt

Directions:
Place strawberries in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, and ⅔ cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill.
Do Ahead: Strawberries can be pickled 5 days ahead. Keep chilled.

Seasonal Recipe #2
Sweet and Sour Strawberry Semifreddo with Black Sesame

Adapted from http://bonappetit.com
Recipe by Jeremy Liebman
Serves 8

This is another fairly simple recipe; semifreddo is a frozen dessert that doesn't require an ice cream maker. This recipe is lightened by the addition of greek yogurt, and don't be afraid of the small amount of white wine vinegar that adds the "sour" in this recipe: as I said above, vinegar actually brings out the strawberry-ness in strawberries. You could also try pistachios instead of black sesame seeds for an alternative beautiful garnish~~~

Ingredients:
1 pound strawberries, hulled, quartered
⅓ cup sugar
1 tablespoon white wine vinegar
3 tablespoons black sesame seeds
2 cups heavy cream
Pinch of kosher salt
⅔ cup sweetened condensed milk
½ cup plain whole-milk Greek yogurt

Directions:
Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10–15 minutes. Stir in vinegar; let cool.
Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool.
Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam).
Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.

Serve semifreddo topped with toasted sesame seeds.

Email us at svgmarket@gmail.com
Like us on Facebook:
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Thursday, June 14, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

It's the last week of Spring, and the days are headed toward their longest. I love being able to work outside into the evening: it seems I always push my outdoor time during the warmer months as close to the twilight hour as possible, and this week that dusky beauty lingers toward the nine o'clock hour. We received some much-needed rain this past week, and with the long days and warm sunny ones, the growth has kicked into high gear everywhere. Pretty soon we'll be wondering how the summer went by so fast, so try to get out and enjoy these lingering evenings as often as you can~~~~

This Sunday is Father's Day, and the weekend, for the most part, looks like a beautiful one to spend outside.  For those of you who are planning a special dinner on the deck or patio for Dad, a stop at tomorrow's market is essential. I would bet that most of you are thinking of throwing something on the grill~~~ I mean, along with our normal summer holiday celebrations, Father's Day would seem to be as "grill-essential" as any!  So whether it's steak or chicken or ribs, or pork chops or tenderloin, by all means start the dinner's shopping at the SVGM.

It's still~~yay!~~~ strawberry season, and I've had some wonderfully flavorful berries so far. It's also that fleeting time when garlic scapes appear: the scapes are the unbloomed flower stem of the garlic bulbs, and growers like to cut them off to allow for the full energy of growth to go to the developing bulb. They are absolutely delicious simply chopped and sautéed in olive oil or butter and tossed with pasta, or combined with mushrooms and used as a topping for grilled meats. Try them in a pesto for a more subtle version of the Italian basil paste.

The Union County Library will be holding their summer Story Time at the Growers' Market this year. They'll be singing songs, telling stories and doing crafts under their tent Fridays at the market from 3pm to 4:30pm, all geared toward kids from ages 2-12. It's a great way to get to market if you have small children that you'd love to have occupied while you shop! They sounded like they were having a wonderful time last week~

As always, thank you, so very very much, for all of 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: freshly cut pork and freshly dressed spring chickens along with frozen lean ground beef
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, pound cakes
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers
Tarsa Family Farm:
Lamb, eggs, plants, herbal teas, greens, garlic scapes, spring onions, fresh spring garlic
Hidden Branch Farm:
Greens, spinach, onions, sugar snaps, fresh spring garlic and garlic scapes
Broadway Acres:
Greens, spinach, kale, eggs, strawberries
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, breakfast pastries
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Strawberries, apples and apple products

Seasonal Recipe
Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze
Adapted from http://cooking.nytimes.com
Recipe by Bobby Flay
Makes two 10-ounce steaks

Steak-on-the-grill all but epitomizes the classic Father's Day dinner, and this easy but elegantly simple treatment ups the celebratory feel of the meal.  Make his favorite potato dish and salad, and slice some tomatoes and fresh bread.

Ingredients:
FOR THE GLAZE
3  tablespoons Dijon mustard
2  tablespoons honey
1  tablespoon prepared horseradish, drained
3  mint leaves, finely chopped
 Kosher salt and freshly ground black pepper
FOR THE STEAKS
2  tablespoons coarsely ground black pepper
½  teaspoon ancho chili powder or red pepper flakes
1  teaspoon kosher salt
2  New York strip steaks, 10 ounces each
2  tablespoons canola oil

Directions:
To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.

Heat oven to 425 degrees, or preheat grill.  In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.

Indoor cooking: Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

Grilling:  Use a direct medium heat. cook with the rub side down about 2-3 minutes, and then turn the steaks over for an additional 5-6 minutes until medium rare. Use the glaze as per the recipe during the last 2 minutes and again after removing from the grill before resting for 5 minutes.

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











Thursday, June 7, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~

Today is turning into one of the most stunning days we've had in weeks: the glow of the sun and the mild warmth of the temperatures, the lush spring green that seems to literally envelope us this time of year. I'm mesmerized each morning by the abundant wildlife activity outside my window, and I love the rebirth that it signals. There are doe in the fields with their fawns, and a mama and her two bear cubs in the vicinity. And as I hack away at the overgrowth of my exuberant garden shrubs, I have to be careful I don't inadvertently disturb the miraculous bird nests that are so well hidden from view. I try, during this fleeting unfurling season, to take a few moments every day to literally stop and take in its magic. It may be an early moment with coffee mug in hand, or a moment on the morning walk with my dog, or a peaceful moment in the stilling softness of evening. But the beauty of these kinds of days moves by too quickly, as our hectic lives do; so stop and inhale the springtime whenever you can~~~

 The local farmers are incredibly busy right now in this perfect planting window, and the late spring produce (think strawberries and sugar snaps) is beginning to hit its peak ~~~ as are the spring chickens! We will do our best to keep the "This Week at Market" section of this email up to date, as the seasonal produce goes through its waves.

In vendor news, Schlegel's Fruit Farm will be back with us tomorrow; and will have fresh strawberries with them, as well as their apples and apple products. Yes, it's strawberry season!

Punako Lane Artisan Hearth will have their pound cakes on hand because it's strawberry season!

Cow-a-Hen Farm has freshly cut pork and freshly dressed spring chickens along with frozen lean ground beef.

Hidden Branch Farm will have sugar snap peas.

As always, thank you, so very very much, for all of 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: He's back!
Beef, Pork, and Poultry: freshly cut pork and freshly dressed spring chickens along with frozen lean ground beef
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, pound cakes
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, asparagus, cucumbers
Tarsa Family Farm:
Produce, lamb, eggs, plants, herbal teas, greens
Hidden Branch Farm:
Greens, spinach, onions, sugar snaps
Broadway Acres:
Greens, spinach, kale, eggs
Buzzsaw Coffee:
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones
Wild for Salmon: First Friday of every month
Wild caught Alaskan Salmon, salmon products
K. Schlegel's Fruit Farm:
Strawberries, apples and apple products

Seasonal Recipe
Strawberries in Prosecco with Vanilla Ice Cream
Adapted from http://foodandwine.com
Recipe by Ethan Stowell
Serves 8

Prosecco, with its slight natural sweetness and effervescence, is the perfect beverage for a warm weather fruit twist. This sounds like it could be a delightful adult dessert in celebration of the strawberry~~~ try garnishing the drink with a generous sprig of rosemary!

Ingredients:
2 1/2 pounds strawberries, sliced
1/4 cup sugar
One 750-milliliter bottle chilled Prosecco
2 pints vanilla ice cream

Directions:
In a bowl, toss the strawberries with the sugar and let stand until the sugar is dissolved, about 30 minutes. Spoon the berries and any syrup into glasses and top with the Prosecco and a scoop of ice cream. Serve right away.

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