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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, August 30, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~
   
     For many, September is fall, though the calendar's first day of autumn falls quite a bit later in the month. But this past week I could see that seasonal shift in the subtle changes that take place in the landscape this late summer time of year. Though the land is still full of moisture, the trees have begun to lose their high summer greens, and if you look closely you'll see the subtlest gleen of gold or red in their leaves. The days are noticeably shorter and the timing of evening walks is again an issue. And, well, we'll just have to see about the frenetic grass..... But it is still beautifully lush all around us, and as I mentioned last week, September holds the incredible harvest bounty of the growing season within its season-shifting weeks.
     This weekend is Labor Day weekend, so gather your family and friends together for at least one outdoor feast this long holiday weekend, and begin your shopping for said feast at the SVGM. Clean the grills, put out the torches and citronella candles, mix up a pitcher of something fun and refreshing. All of our vendors have all manner of everything, from meats to breads to veggies to sauces, fresh from their local farms and kitchens to make your celebration tables creak with goodness.
     Bill Callahan will have freshly dressed chickens tomorrow, and may even be running a Labor Day special...
     And Linn Auman will be back with Garden Secrets; he'll have his specialty Cherokee Port Ketchup on hand, among the other delicious sauces and peppers and mustards he makes.
     There is a chance of showers tomorrow, but, hey, that's not kept us from serving you all summer! Bring your umbrellas and don't miss the late summer splendor of all that’s locally grown.
      Thank you, always, for 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~~~Happy Harvest Days!

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 dressed chickens~ check out or Labor Day special!
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
Tarsa Family Farm: 
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs,  herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, fennel, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic; eggs
Broadway Acres:
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir:  flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas
Garden Secrets:
Handmade BBQ sauces, ketchups, mustards. This week: Cherokee Port Ketchup is back!  Habanero Mustard; Sweet and Hot Pepper Relishes, Hot Pepper Rings

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.


Seasonal Recipe #1
Eggplant with Cashew Butter and Pickled Peppers
Adapted from http://bonappetit.com
Recipe from Drifters Wife, Portland, ME
4 servings

There are some wonderful specialty eggplants available these days; be sure to try some of them with this great recipe. But I'm thinking that once you make this pourable cashew butter, you'll want to use it on all kinds of farm-fresh roasted vegetables~~~

Ingredients:
Pickled Peppers

1 cup distilled white vinegar
¼ cup sugar
1 Tbsp. kosher salt
3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

Cashew Butter
1 medium shallot, thinly sliced
2 garlic cloves, smashed
1 cup cashews
⅓ cup extra-virgin olive oil
⅓ cup vegetable oil
1 tsp. sugar
1 tsp. kosher salt
2 Tbsp. fresh lime juice
1 tsp. fish sauce

Eggplant and Assembly
3–6 Tbsp. vegetable oil
2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small
Kosher salt
1 medium shallot, finely chopped
2 Tbsp. fresh lime juice
¼ cup basil leaves
¼ cup cilantro leaves with tender stems
1 Tbsp. thinly sliced chives

Directions:
Pickled Peppers
Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.

Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

Do Ahead: Pickles can be made 1 week ahead. Cover and chill.

Cashew Butter
Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.

Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).

Eggplant and Assembly
Preheat oven to 450°. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.

Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.

Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.

Seasonal Recipe #2
Hanger Steak with Charred Scallion Sauce
Adapted from http://bonappetit.com
June 2018
Serves 4

This is one of those condiment sauces that pairs equally well with grilled pork or chicken, or almost anything else you'd like to try it on!  Use whatever your favorite steak cut is: hanger steak is but one of the cuts of beef that this sauce will work with. I bet a burger could even be elevated to new taste heights with this delicious sauce. If you can't find scallions at the market, do try substituting the cippolini onions from Hidden Branch Farm. Leeks would work well, too~~~

Ingredients:
½ cup crushed or coarsely chopped walnuts
1 small garlic clove
9 Tbsp. extra-virgin olive oil, divided
1 1½-lb. hanger steak, cut into 4 pieces, center membrane removed
Kosher salt, freshly ground pepper
¾ tsp. Aleppo-style pepper, plus more for serving
12 scallions
5 tsp. sherry vinegar or red wine vinegar
1 Tbsp. chopped cornichons
1 Tbsp. chopped drained capers
1 Tbsp. whole grain mustard
¾ tsp. chopped thyme
Pinch of sugar
Flaky sea salt

Directions:
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Transfer to a medium bowl. Finely grate garlic over warm walnuts and toss with 6 Tbsp. oil.

Heat a large cast-iron skillet over medium-high. Season steaks with kosher salt and black pepper; sprinkle all over with Aleppo-style pepper. Rub with 2 Tbsp. oil and cook, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 10–12 minutes. Transfer steaks to a cutting board.

Wipe out skillet and reduce heat to medium. Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to cutting board; trim and cut into 1" pieces. Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.

Slice steak against the grain and sprinkle with sea salt. Serve with scallion sauce and more Aleppo-style pepper.

Email us at svgmarket@gmail.com
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Thursday, August 23, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~
     How rejuvenating to awaken to a clear blue sky these past two days, and to actually see the sun before eight o'clock in the morning~~~could it possibly be that this late summer season will bring us more of these gorgeous mornings?  To add to the beauty, the air was a crisp, cool 56 degrees, and the mosquitoes were only just beginning to gain some momentum. It was, for me, brilliant comfort of which I've not felt in a while!
    The school bus arrived promptly this morning to pick up the neighborhood kids for their first day of school; another sign that the lazy days of summer vacations and playtimes has ended. But the weekends of late summer and early fall hold their own magic and beauty, and as I said last week, we are just weeks away from what may be the most bountiful and colorful time of the growing season.
      Keep in mind that next weekend is Labor Day as you shop tomorrow's market, and be sure to attend next Friday's market for the freshest of local vegetables and meats and poultry and breads for the holiday grill and table.
 
     Tomorrow looks like it may be one of our best weather days of the season so far~~~ don't miss the harvest splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~ We 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~~~Happy Harvest Days!

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
Tarsa Family Farm: 
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs,  herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, fennel, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic; eggs
Broadway Acres:
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  Back next week!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir:  flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.

Seasonal Recipe
Grilled Bread and Marinated Tomato Salad
Adapted from http://foodandwine.com
Recipe by Ethan Stowell
6-8 servings

Bread salads are a fun and delicious way to highlight some of summer's best flavors: in particular, tomatoes at their height and fragrant fresh basil. The following recipe is straightforward in this thinking, and the freshness and quality of its ingredients will be what makes the finished dish stand out. If you can find fresh local arugula, do use it, otherwise I recommend substituting fresh torn basil leaves which are in abundance right now at Meesh Tarsa's stand at the market. I'd also search out whatever fresh salad onions our market vendors may offer, even if they're not red ones.  Hidden Branch Farm has a great onion selection, and Cory can guide you on their intensities. Be sure to get the bread from Punako: it's the flavorful, country-style bread that soaks up the flavors so well; grilling it first, as this recipe calls for, brings a slight smoky crunch to the salad. And take your pick of our vendors with juicy, ripe heirloom tomatoes~~~

Ingredients:
1 garlic clove, smashed
Salt
2 pounds heirloom tomatoes, cut into 1-inch pieces
1 small red onion, thinly sliced
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1 loaf country bread (12 ounces), sliced 1/2 inch thick
2 bunches arugula (6 ounces each), stems discarded
5 ounces ricotta salata, crumbled (1 1/4 cups) (or a good fresh mozzarella or a sharp sheep's milk feta)

Directions:
On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.

Light a grill. Brush the bread with olive oil and grill over high heat until toasted and lightly charred in spots, 1 minute per side. Let cool slightly, then cut into 1/2-inch cubes.

Add the bread and arugula to the tomatoes along with the ricotta salata and toss to combine. Serve right away.

Seasonal Recipe #2
Cold Cucumber Yogurt Soup
Adapted from http://saveur.com
Recipe by Anna Stockwell
Serves 4

The classic combination of raw cucumber, yogurt, lemon, and mint: super-easy, super-refreshing.  And the cucumbers are sweet and plentiful right now~~local makes all the difference once again. Serve with lemon-mint ice cubes as a cooling garnish. The ice cubes should be made at least five hours, and up to four days, before serving.

Ingredients:

For the Ice Cubes
3 tbsp. mint leaves, cut into chiffonade
1 tbsp. lemon juice
1⁄8 tsp. salt

For the Soup
3 medium cucumbers, peeled, seeded, and diced (about 3 1⁄2 cups or 1 lb.)
1 1⁄4 cups plain Greek-style strained yogurt
1⁄4 cup lemon juice
1⁄4 cup mint leaves
2 tbsp. chives, roughly chopped
2 tbsp. extra virgin olive oil
1⁄4 tsp. salt

Directions:

Make the ice cubes: Divide the mint, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze.

Make the soup: In a blender, combine the cucumber, yogurt, lemon juice, mint, chives, olive oil, and salt. Blend until completely smooth. Adjust seasonings if necessary. Portion soup into individual bowls and top each with a lemon-mint ice cube.



Email us at svgmarket@gmail.com 
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Thursday, August 16, 2018

News from the SVGM

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

     The rain didn't abate this past week, and the historical rainfall levels just keep going up. Travel detours were many, as roads filled up with water with nowhere to drain. The river has held back in this Susquehanna Valley area for the most part, but the localized flash flooding has left many with an awful lot of damage, some of it devastating. We send our heartfelt blessings out to those who have been so impacted by this unbelievable weather, in the sincere hope for some kind of relief. Thankfully next week   offers some hope for a drying out~~~

    Our growers have been fortunate despite the heavy rains. Last Friday you could visibly see the bounty of early August: the tomatoes are ripening, the squashes prolific, the eggplants and peaches richly colored, the potatoes freshly sweet from the ground, the cucumbers amply watered and abundant. There are fresh hot peppers to spice up your sauces, and there is nothing like the juiciness of a fresh local garlic clove~~~  We've a wonderful variety of green beans, and every size of summer squash you could ask for, perfect for slicing and sauteeing or thick enough for grilling.

      So don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~ 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~~~Happy Summer!

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 beef including freshly 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
Tarsa Family Farm: 
Seasonal produce including heirloom green beans, tomatoes, eggplant, hot peppers, potatoes, celery, fresh basil, summer squashes, garlic, eggs,  herbal teas
Hidden Branch Farm:
Seasonal produce including tomatoes, hot peppers, fennel, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic; eggs
Broadway Acres:
Seasonal produce including sweet corn, green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  Back next week!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir:  flavor examples include Purple Carrot and Melon Kefirs, and Peach Mango, Strawberry Beet, and Jalapeño Kombuchas

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.


Seasonal Recipe
Fresh Peach Salsa 
Adapted from http://natashaskitchen.com
6-8 servings

Fresh salsas from the abundance of summer produce offer a fun way to use many fruits and vegetables as we progress through the growing season. This salsa is a great party appetizer with tortilla chips, and also makes a great condiment for grilled chicken, pork or fish~~~

Ingredients:
1 lb tomatoes
1 bell pepper (4 oz), seeded
2 jalapenos, seeded
1 medium onion
1 1/2 lbs peaches
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste

Directions:
Chop tomatoes and transfer them to a large bowl.

Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.

Dice the peaches slightly larger to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to the  bowl.

Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed. Lasts up to 2 days in the refrigerator.


Seasonal Recipe #2
Baby Back Ribs with Tamarind Glaze

Adapted from http://bonappetit.com
Recipe by Harneet Baweja And Nirmal Save, Gunpowder Restaurant, London
Serves 4

The tamarind fruit is sweet, sour, and quite tart and provides the ideal base for this baby back rib glaze. Anise, ginger and hot peppers help round out this Indian-inspired recipe.

Ingredients:
Ribs
2 racks baby back pork ribs (3½–4 pounds total), halved crosswise
5 ounces ginger, peeled, chopped
1 orange wedge (about ⅛ of orange)
5 star anise pods
2½ cups unfiltered apple juice
2 teaspoons kosher salt
6 habanero chiles, halved lengthwise, seeds removed if desired, divided
¼ cup plus ⅓ (lightly packed) light brown sugar
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup tamarind concentrate
3 tablespoons honey

Salad and Assembly
Vegetable oil (for grill)
Kosher salt
1 large cucumber, thinly sliced
½ small red onion, thinly sliced
½ serrano chile, very thinly sliced
2 teaspoons fresh lime juice
Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

Ingredient Info
Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.

Directions:
Ribs
Place ribs in a large heavy pot with a cover. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and ¼ cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1½–2 hours. Chop remaining chiles while ribs are cooking and set aside.

Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.

Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining ⅓ cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1½ cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.

Do Ahead: Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

Salad and Assembly
Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.

Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.


Email us at svgmarket@gmail.com
Like us on Facebook:
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Thursday, August 9, 2018

News from the SVGM

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

     As it always does, this second week of August, it feels as though the summer is flying by. With the academic year the predominant barometer of the "summer season," many of us look toward these months as our vacation time. Given that perspective, summer is indeed a short-lived joy: with kids out of school not even a full three months, there is an awful lot to try to do in June, July and early August.

     But the market's growing season is only halfway through, and our farmers are just beginning to cycle into the prolific harvest weeks of the growing year. High summer’s not over till it’s over, and some of the best growing season’s produce is yet to come! The corn is sweet, the tomatoes are rolling in, and the grill can up the flavor on anything from zucchini, peaches and potatoes to onions and corn and beyond. Let alone the wonderfully flavorful local meats and poultry you'll find at the SVGM. Remember that now’s the time to make the most of eating and cooking outside, and local foods are the height of fresh in the fresh summery outdoors.

     Garden Secrets will be at market tomorrow with the season's best BBQ sauces and mustards and ketchups. Linn will have his ketchup and mustard of the month~ Italian Ketchup and Habanero Mustard, as well as his Sweet and Hot Pepper Relishes, and Hot Pepper Rings. Excellent condiments all for grilled meats, burgers, chicken and pork, and I bet those hot peppers would be awesome on top of Punako Hearth bread!

     So don't miss the seasonal splendor of all that’s locally grown; make sure to put the SVGM on your Friday schedules~~ 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~~~Happy Summer!

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
Tarsa Family Farm: 
Eggs, plants, herbal teas, seasonal produce including potatoes, celery, fresh basil, heirloom summer squashes, fresh garlic
Hidden Branch Farm:
Seasonal produce including onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, fresh garlic; eggs
Broadway Acres:
Seasonal produce including green and wax beans, red potatoes, summer squash, tomatoes; eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: First Friday of the month
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including sweet corn, peaches, cucumbers, yellow squash, tomatoes; apple butters, jams, jellies,
Mt. Nitanee Kombucha:
Kombucha and Water Kefir
Garden Secrets:
Handmade BBQ sauces, ketchup, mustards. This week: ketchup of the month, Italian; Habanero Mustard; Sweet and Hot Pepper Relishes, Hot Pepper Rings

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.

Seasonal Recipe
Southern Tomato Pie
Adapted from http://saveur.com
Recipe by Vivian Howard
Makes one 10-inch pie

This recipe definitely requires a chunk of your time, but it is so worth it to make during this high tomato season when the field grown heirlooms are reaching their peak. The recipe is very well-written, and the key to much of the intense tomato flavor is the draining of the excess liquid tomatoes give off the moment you cut or slice them, and also the step of roasting half of the tomatoes in the recipe. Also, be sure to allow the time to truly caramelize the onion; this is when the inherent sweetness of the onion is fully released. Fresh basil and a touch of fresh thyme complete the flavor complex. Serve with some greens topped with peaches and pecans, and a good artisan bread, and you have a wonderful midsummer meal~~~
   
Ingredients:
For the pie crust
1 1⁄4 cups all-purpose flour
2 1⁄2 tsp. granulated sugar
1⁄2 tsp. salt
6 tbsp. cold butter cut into 1⁄2-inch cubes
2 tbsp. plus 1 tsp. ice-cold water
1⁄2 tsp. white vinegar

For the filling and topping
3 1⁄2 lb. vine-ripe tomatoes (about 12), cored, seeded, and cut   into 1⁄2-inch dice, divided
2 tsp. salt, divided
1 tsp. sugar, divided
1 tbsp. butter
1 large yellow onion, thinly sliced with the grain
1 tsp. picked thyme
2 tbsp. extra-virgin olive oil
1⁄4 tsp. freshly ground black pepper
1⁄3 cup packed whole basil leaves
1⁄2 cup mayonnaise
1⁄3 cup grated fontina
1⁄3 cup grated Parmigiano-Reggiano
2 large Roma or heirloom tomatoes, thinly sliced and blotted dry with paper towels

Directions:
Make the pie crust: Place the flour, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight.

Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you're ready to blind-bake.

Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.

Make the filling: Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.

Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.

Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You're looking for the tomatoes to dry out and brown slightly.

Once all the individual components are done, stir together the onion, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.

Make the topping and finish the pie: In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature. Both have their virtues.


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Thursday, August 2, 2018

News from the SVGM

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

     Keep those rain/mud boots and waterproof gear handy, as well as the bug spray! I imagine this is what the tropics must feel like on a regular basis: drippingly humid, incredibly lush, gorgeously green, and totally overgrown. Trees are putting on new growth before my eyes, weeds climb overnight, and the cornfields in their heights block the distant views. Mowers are set higher, and I swear the grass is thicker, and the adage of "don't mow wet grass" has flown out the window this July. Raise your hands if you've mowed in the rain this summer..........

     The lilies in my garden, however, are stunning as they tower toward heights I rarely see; they've outgrown their stakes, and I've resorted to tying them to overhead tree branches, or sturdy nearby shrubs.  And this rainy month has done wonders in healing the injury the garden suffered during the extended cold spell of the winter. I'm blessed with the well-draining soil of higher ground along this river valley.

    Our farmers are dealing with much more than an ornamental garden, as they grow the vegetables and fruits you've come to expect in the summer months at the SVGM. The overabundant rain has had its way with a few plantings, but the harvests keep coming in and their tables are still full of everything from summer squashes and cucumbers to peaches and sweet corn and tiny heirloom potatoes. Indeed, the better number of crops are benefiting greatly from the steady water supply.

     Tomorrow is the first Friday of August, and Wild for Salmon will be with us. Their crew is finishing up their fishing season in Alaska, but there is still plenty to choose from, from this beloved local company. Salmon burgers, canned sockeye salmon, smoked salmon, and so much more!

     So pack your umbrellas tomorrow with your market shopping bags , 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
Tarsa Family Farm: 
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, summer squash, tomatoes, eggs, cut flowers
Buzzsaw Coffee:  
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: This week!
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

Story Time:  3 to 4:30 pm
Union County Library's
summer story program takes place Fridays at the market, geared toward kids between 2-12 years of age.

Seasonal Recipe
Grilled Squash, Corn and Kale Salad with Sunflower Seed Vinaigrette
Adapted from http://foodandwine.com
Recipe by Eli Sussman and Max Sussman
Serves 8
   
The creamy sunflower seed dressing for this summer salad is flavored with za’atar, a Middle Eastern spice mix that often includes thyme, oregano or marjoram, sesame seeds, tangy sumac and often salt. You can find za'atar at https://www.savoryspiceshop.com/zaatar-spice.  Make this salad a wonderful main dish by topping it with grilled chicken or salmon, and a finish of crumbled feta or goat cheese.
   
Ingredients:
SALAD
2 yellow squash, quartered lengthwise
2 zucchini, quartered lengthwise
4 ears of corn, shucked
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
2 cups shredded red cabbage 1 cup alfalfa or broccoli sprouts 4 cups chopped kale
VINAIGRETTE
1/3 cup salted roasted sunflower seeds
1/2 shallot, chopped
1 garlic clove, crushed
2 tablespoons fresh lemon juice
1/4 cup lebneh or full-fat Greek yogurt
3 tablespoons water
1 1/2 tablespoons za’atar
1/4 cup extra-virgin olive oil
Kosher salt

Directions:
Light a grill. In a large bowl, coat the squash, zucchini and corn with the 1/4 cup of olive oil and season with salt and pepper. Oil the grate and grill the vegetables over moderate heat, turning occasionally, until lightly charred and just tender, about 10 minutes for the squash and zucchini and 15 minutes for the corn. Cut the squash and zucchini into 2-inch pieces and return to the bowl. Cut the corn kernels off of the cobs and add to the bowl; let cool to room temperature. Stir in the red cabbage, sprouts and kale.

In a blender, combine all of the ingredients for the vinaigrette except the olive oil and salt and blend until slightly chunky. With the blender on, drizzle in the olive oil until the dressing is smooth. Season with salt.

Add half of the vinaigrette to the salad and toss to coat. Serve, passing the remaining dressing on the side.


Seasonal Recipe #2
Pasta With Meatballs and Herb Sauce

Adapted from http://cookingnytimes.com
Recipe by Mark Bitman
Serves 4

A lighter version of spaghetti and meatballs, this pasta uses handfuls of fresh herbs for a lovely seasonal flavor, and a departure from the ubiquitous, but loved, pesto. Reheat the cooked meatballs lightly on the grill just before serving to add additional depth of flavor~~~

Ingredients:
2  cups finely chopped fresh basil
½  cup finely chopped fresh parsley
½  cup finely chopped fresh chives
1  thin slice white bread
¼  cup milk
½  pound ground sirloin, pork or lamb or a mixture
Salt
Black pepper
6  tablespoons olive oil
1  pound pasta
1  garlic clove
 Freshly grated Parmesan cheese for garnish

Directions:
Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.

Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.

Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.


Email us at svgmarket@gmail.com
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