.

Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

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, July 26, 2018

News from the SVGM

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

     Need I even mention the tremendous amount of rain this area  received over the past four or five days? With many of the river flood warnings cancelled, there was a broad, collective sigh of relief today, though some areas are still diligently keeping an eye out. I hope that your basements are drying out, and your local creeks and streams are subsiding. We can see our local baseball field again.....Waking to the sun peeking up over the horizon was an ever more beautiful sight this morning~~~

     In market news, we are happy to announce our newest vendor, Mt. Nitanee Kombucha. They sell locally crafted kombuchas and water kefirs, and offer discounts when you bring back their bottles to be refilled. I tasted two of their kombuchas last week, and they were deliciously and healthfully refreshing. Be sure to stop by their stand for a sample.

     The vendor tables are full with the colorful beauty of midsummer's fruits and vegetables: peaches and corn and patty pan squashes ~~~ fresh beyond belief, sweet as can be, this is just some of the produce that is currently in season at the SVGM. Along with fresh breads and pizzas, and sweet baked goods; artisan cheese, fresh eggs, brilliant flowers; jams and jellies and refreshing specialty drinks. And the best of locally raised meats and poultry.
   
     So here's to high summer, and the light freshness of summer cooking; outdoor dining never tasted so good! Visit us on Fridays, and find your summer nourishment at the Growers Market~~~

    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
Tarsa Family Farm: 
Lamb, eggs, plants, herbal teas, potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Green onions, cucumbers, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Broadway Acres:
Kale, green and wax beans, red potatoes, black raspberries, tomatoes, eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of each month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Sweet corn, peaches, cucumbers, yellow squash, tomatoes
Mt. Nitanee Kombucha:
Kombucha and Water Kefir

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

Seasonal Recipe
Peach Lassi Sorbet with Crushed Berries
Adapted from http://bonappetit.com
Recipe by Andy Baraghani
Serves 4
   
     "The splash of vodka we add to this sorbet recipe is the key to a smooth frozen treat. The alcohol helps prevent big ice crystals from forming, making the sorbet easier to scoop out of the loaf pan. Just don’t add more than a couple of tablespoons—too much alcohol will cause the sorbet to melt faster."
     Of course, fresh peaches are key to a superlative flavor in this simple dessert, and now is the time to find them. Local blueberries have about another week to go, if we're lucky, and this would be a great way to use some of the extras. Fresh blackberries would be equally delicious......

Ingredients:
4 medium peaches, peeled, chopped, frozen (about 4 cups)~you can also substitute packaged frozen peaches
½ cup plain whole-milk Greek yogurt
2 Tbsp. vodka
¼ tsp. kosher salt
¼ cup plus 2 Tbsp. honey
6 oz. fresh blackberries, halved, or fresh blueberries
2 tsp. fresh lemon juice

Directions:
Process peaches, yogurt, vodka, salt, and ¼ cup honey in a food processor or blender until smooth.

Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.

A little before serving, lightly crush half of the berries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.

Scoop sorbet into bowls and top with macerated berries.

Seasonal Recipe #2
Chicken Fajitas with Sweet Corn

Adapted from http://foodandwine.com
Recipe by Todd Porter and Diane Cu
Serves 4

The simple fajita can always be notched up in deliciousness when you start with the SVGM's local ingredients. Try grilling the chicken, corn and onion and pepper, then slicing it all, cutting the corn off the cob, and tossing it together in a big skillet on the grill with the spiced oil and lime juice.  Serve family style and let everyone put their own fajita together~~~don't forget a pitcher of margaritas or sangria!

Ingredients:
1/4 cup vegetable or olive oil, divided
3 medium cloves garlic, minced
1/4 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon sugar
2 teaspoons fresh lime juice
1 pound boneless, skinless chicken breasts, sliced in strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 ears corn, shucked (about 2 cups)
Fresh cracked black pepper
Flour or corn tortillas
Shredded cheese and sour cream, for serving (optional)
Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)

Directions:
In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.

Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and corn and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.

Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.

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












Thursday, July 19, 2018

News from the SVGM

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

     This summer, for whatever reason, I've noticed an abundance of wildlife throughout my gardens and landscape. From the young deer that roam past my apple tree and the mother and her two fawns that stand high up on the hill toward the ridge; to the chipmunks that adore my flower pots~~~ even one who scrambled up a Black Beauty lily via an adirondack chair to snap off her buds.  I love learning the name of a bird I'd not noticed before, like the dozen or so Northern Flickers that I watched one spring morning from my kitchen window; the coos and the calls of the mourning dove and catbird still make me stop and listen, and the call of the redtail is one I adore. Almost every evening, close to dusk, there are two young rabbits chasing each other round and round the wide expanse of a grassy area between my house and the road, like something from a storybook. I feel blessed to have the garden space and beyond to observe the activity that I do, without feeling that the bunnies and chipmunks and deer are nuisances, and I rather feel that it is all miraculous, this intercollaboration of species that live under my shrubs and in the trees, and yes, often provide food for each other, as I watch the  hawks above the fields and hear the screeches of the red fox in the distance.

     I do remember the summer, many years ago, that I decided to grow a bunch of tomatoes~~~ I'm much more of a flower gardener than a vegetable gardener.  But I grew some beautiful, tall plants laden with ripening fruit, that I soon learned were at the perfect height for those roaming deer. From then on I depended on the local growers for my food........

     The SVGM has some of the best growers you'll find in the area, and the heat of the summer and its long days of light are beginning to pay off at those market tables.  There are potatoes, onions, summer squashes, garlic, beans, cabbages, and cucumbers coming round. The tender warm weather vegetables cook up quickly, whether you steam, grill or bake them, locking in that fresh sweet taste of the season that needs only a hit of salt and pepper, garlic, and herbs. Toss them with pastas or serve them as sides with the incredible meats and poultry you'll find at this market, or serve them as inventive main dishes in themselves, as in the recipe you'll find at the end of this email.
Whatever you do, don't miss the bounty of these next months at the SVGM~~~put us on your permanent Friday schedule, and eat fresh, eat local, and support the local producers community.

     So here's to high summer, and the freshness of summer cooking; find your summer nourishment at the SVGM~~~

    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: Off this week, 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
Luke Weaver Greenhouses:
Tomatoes, heirloom tomatoes, cucumbers, red raspberries
Tarsa Family Farm: 
Lamb, eggs, plants, herbal teas, potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Green onions, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Broadway Acres:
Kale, red potatoes, black raspberries, tomatoes, eggs, seasonal produce
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of each month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce, seasonal fruit, fruit products

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

Seasonal Recipe
Marinated Zucchini with Hazelnuts and Ricotta
Adapted from http://bonappetit.com
June 2018
Serves 4

This recipe is a flavor-packed unique way to serve not only zucchini, but any of the summer squashes that will soon be overflowing both gardens and market tables. The squash and ricotta can both be prepared ahead of time: hold the squash at room temperature, and refrigerate the ricotta. The whole platter is set on the table for everyone to dig into: a beautiful, delicious, light, room temperature squash-salad-over-ricotta that is served with toasted or grilled bread to catch it all! Enjoy~~~

Ingredients:
3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ lemon
½ cup fresh ricotta
Flaky sea salt
Toasted or grilled country-style bread (for serving)

Directions:
Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

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












Thursday, July 12, 2018

News from the SVGM

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

The mid-summer sun is high in a vast azure sky with only a cloud or two to break the blue; these July days are long and full with work and outdoor play, as we all take advantage of the extra hours of light and close down the day with active time spent outdoors. All along the country road on my evening walk, I greet neighbors outside~~~ watering plants, mowing lawns, grilling burgers, letting dogs and kids out to run.  And when the nights cool down as they have these past couple of days, there is nothing quite like that sound sleep with windows open to the summer nights' breezes.....

Indeed, hot summer days seem to ask for a fresher, lighter kind of nourishment, and the Growers Market is just the spot to nurture that summer appetite. Cooking and eating in this kind of heat  becomes a matter of simplicity, and the fresh locally produced foods we have to offer are so good on their own, that they require only the simplest of preparations for a delicious, quick, and nourishing meal. Everything tastes better on a grill in the summer, and have we got the goods for the grill: chops, tenderloins, steaks, chicken, burgers and sausage, zucchini and summer squash, green onions, breads, even potatoes to wrap in foil packets with garlic and butter and herbs. Toss together a salad with tomatoes and cucumbers and fresh herbs, and you've kept the heat out of the house and outside where it belongs!

So here's to high summer, and the freshness of summer cooking; and finding your summer nourishment at the SVGM~~~

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
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, spring onions, fresh basil, heirloom zucchini, fresh garlic, specialty squash
Hidden Branch Farm:
Green onions, zucchini, yellow squash, patty pans, broccoli, cauliflower, cabbage, fresh garlic, eggs
Broadway Acres:
Kale, red potatoes, black raspberries, tomatoes, eggs, seasonal produce
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of each month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce, seasonal fruit, fruit products

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

Seasonal Recipe
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
Adapted from http://saveur.com
Serves 4

This is another deceptively simple but delicious recipe: be sure to use the locally raised pork from our market for the most flavorful execution. Slice some summer squashes, brush them with herbed olive oil, and grill alongside the chops~~~

Ingredients:
4 (10-oz.) bone-in pork chops
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1⁄3 cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter
1 sprig fresh rosemary, torn into 1" pieces

Directions:
Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.

Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.

Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

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












Thursday, July 5, 2018

News from the SVGM

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

    I hope you all had a fun Fourth of July yesterday; local fireworks seemed to span from last Saturday through yesterday, amazingly missing some heavy rains, and I'm sure it was a big vacation week for many of you, also. Hopefully our farmers were able to take a short break and raise a glass themselves: our warm weather holidays, Memorial day, the Fourth, and Labor Day, are often just another work day for those whose livelihoods depend upon the land, precisely because their timing occurs during the busiest times of the farming year.

The hot, sunny, dry weeks punctuated with amply heavy thunder and rain storms are surely nurturing along the tomato plants and corn, and the annual zucchini glut can't be far off now. It's time to make the SVGM a regular Friday stop to make sure you catch the best that summer's progressing months have to offer.

Tomorrow is the first Friday in July, and it's a Wild for Salmon Friday. Stock up on wild Alaskan seafood; most of it is flash frozen to toss in your freezer for any time you need it.

Buzzsaw Coffee is off this week, but Hannah and Red will be back next Friday!

As is Orchard Breeze Farm; they'll be back next 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, spring onions, seasonal produce
Hidden Branch Farm:
Greens, onions, zucchini, seasonal produce
Broadway Acres:
Greens,  kale, eggs, seasonal produce
Buzzsaw Coffee:  Back next week!
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: See you next Friday!
Seasonal produce, lettuce, seasonal fruit, fruit products

Seasonal Recipe
Greek Salad Sandwiches
Adapted from http://foodandwine.com
Recipe by Michael Psilakis
Makes 6

A refreshingly cool and delicious way to eat light during these searing July days: a zesty tzatziki is spread onto warm grilled bread and then topped with Greek salad.  Healthy, easy, almost guilt-free. Use farm fresh tomatoes and cukes and radishes, and get creative with one of Punako's bread choices~~~if you can find a sheep's milk feta, treat yourself: you won't regret it! Enjoy~~~I mean, it's salad on top of bread!~~~

Ingredients:
1 medium cucumber—peeled, seeded and coarsely chopped
1/2 cup plain whole-milk Greek yogurt or Homemade Greek Yogurt
2 roasted red peppers, chopped
2 garlic cloves, chopped
2 tablespoons chopped dill
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried Greek oregano
1 small cucumber, thinly sliced
12 pitted kalamata olives, chopped
6 pickled peperoncini, stemmed and cut into thin rings
4 radishes, cut into matchsticks
2 tomatoes, coarsely chopped
1 cup thinly sliced mustard greens or kale
1/2 small red onion, thinly sliced
1 cup feta, crumbled
6 grilled pocketless pitas, or sliced bread of your choice

Directions:
In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.

In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.

In a large bowl, combine the remaining 1 tablespoon of vinegar with the olive oil and oregano. Add the sliced cucumber, olives, peperoncini, radishes, tomatoes, mustard greens, onion and feta and toss well. Season with salt and pepper.

Spread about 2 tablespoons of tzatziki onto each bread and top with the salad. Serve right away.


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