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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, September 27, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     Well, so much for that clear Harvest Moon nightI was hoping for .... However,  after tonight's rain, the weekend forecast is nearly picture-perfect: close to 70 degrees, with some beautiful autumn sunshine, and a very low chance of rain. It'll be a great one for hiking, pumpkin picking, garden cleanup, and farmers market shopping. And it's still lovely enough to grill outside, yet cool enough at night to braise a roast or make a soup.
     I have to mention that I have noticed a great assortment of hot peppers in the market this year; they are beautifully colorful, red, yellow, and green, ranging from heirloom hots to jalapeños, to anaheims to cayennes to Italian sweets. In a fresh pepper ~ hot or sweet ~ frame of mind, this week's recipes, Charred Poblano and Garlic Pesto and Braised Brisket with Hot Sauce and Mixed Chiles, highlight this early autumn favorite.
    Mt. Nitanee Kombucha has quarts of healthy fresh sauerkraut for sale, labeled their Living Kraut. Great not only for a vegetarian diet, but it goes well with locally raised pork, too!
     And our Bill Callahan of Cow-a-Hen farm, not only has fresh chickens this week, but also fresh Guinea hens.
     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~~~

This week at market:
Stone Meadow Farm: Back next week!
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry: Fresh Guineas and chickens
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 potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, eggplant, onions,  cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, red potatoes,  tomatoes; eggs
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 many varieties of apples; peaches; apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut


Seasonal Recipe #1
Braised Brisket with Hot Sauce and Mixed Chiles
Adapted from http://bonappetit.com
Recipe by Marcus Nilsson
Serves 6

A pork roast would work equally well in this slow-cook recipe; Have a loaf of good bread handy for the spicy drippings. Any leftovers would make a great taco!

Ingredients:
6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
¾ cup apple cider vinegar
¼ cup (packed) light brown sugar
2 tablespoons Red Chile Hot Sauce
1 tablespoon vegetable oil
1 4-pound beef brisket, preferably from the point end
Kosher salt
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves, peeled

Directions:
Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)

Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.

Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.

Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.

Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.

Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.

Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.



Seasonal Recipe #2
Charred Poblano and Garlic Pesto

Adapted from http://foodandwine.com
Recipe by Grace Parisi
Makes about 1 cup

Ingredients:
4 large unpeeled garlic cloves, lightly smashed
2 scallions
1/4 cup cilantro leaves
1/3 cup crumbled queso fresco or feta cheese
Salt and freshly ground pepper
2 large poblanos or Ancho chiles(6 ounces each), halved lengthwise and cored
Canola Oil

Directions:
Heat a cast-iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over moderately high heat, flattening the chiles with a spatula, until charred all over, 6 minutes. Transfer to a plate; let cool slightly. Peel the chiles and garlic and chop; transfer to a mini food processor. Add the scallions and cilantro; pulse until minced. With the machine on, add 3 tablespoons of oil and process to a coarse paste. Add the cheese; pulse to blend. Season with salt and pepper.
Spread on sandwiches or mix into meatballs, rice, soup or pasta.

Email us at svgmarket@gmail.com
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Thursday, September 20, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     This Saturday ushers in the fall season with the Autumn Equinox occurring at 9:54pm. With any luck, we'll have a clear enough night to also appreciate the waxing gibbous moon that will become this month's Harvest Moon on Monday, the 24th.
     I see more and more color in our deciduous trees, and feel hopeful that there's some autumn brilliance ahead. The squirrel activity is high around here with the many black walnuts we have, and as always, it seems I'm two steps behind them in my hunt for intact chestnuts from our two surviving trees. I'm either out in the early morning without a way to carry the injurious prickly hulls, or else, as the day goes on, I completely forget to go back out with the appropriate gear. I'm hoping my sharing this with all of you in writing will prompt my scattered brain in some way to think "chestnuts" later today.......
     Join us at market tomorrow for more of this harvest season's wonderful produce, and more of the delicious locally produced foods that have the ability to feed us so satisfyingly even as summer proceeds into fall.
     Linn Auman will be at market this week with his Garden Secrets line of handmade mustards and barbecue sauces and pepper relishes.
     And Bill Callahan of Cow-a-Hen Farm says, "Everything is fresh tomorrow! Beef, pork and chicken."
     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~~~

This week at market:
Stone Meadow Farm: Back next week!
Artisan cheeses; grass-fed beef: lean ground beef, steaks, ribs, and specialty cuts & products; veal
Cow-a-Hen Farm: 
Beef, Pork, and Poultry: Fresh beef, fresh pork, fresh chicken
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, eggplant, onions, zucchini, yellow squash, patty pans, cabbage, garlic, sweet peppers; eggs
Broadway Acres:
Seasonal produce including sweet 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 apples, peaches, watermelons, 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, including Habanero Mustard, Balsamic Ketchup, Sweet and Hot Pepper Relishes, Hot Pepper Rings


Seasonal Recipe 
Spicy Pork Bowl with Greens and Carrots
Adapted from http://bonappetit.com
Recipe by Chris Morocco
4 servings

Grain bowls are all the rage, and rightly so: they're relaatively  quick to prepare, full of healthy, seasonal ingredients, and can be absolutely delicious. The beauty of these bowls is that you can use all manner of proteins, from tofu to pork, any seasonal veggies you like, as in the fresh kale and squashes in abundance right now, and all sorts of grains, from brown rice to quinoa to farro~~~ I personally love some of the great brown and wild rice mixes available these days. So grab your prettiest ceramic bowls, and enjoy this satisfying one-dish meal: it's a restaurant-worthy dinner bowl~~~

Ingredients:
1 1¼-lb. pork tenderloin
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. light brown sugar
1 1" piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2¼ tsp. toasted sesame oil, divided
3 Tbsp. vegetable oil, divided
Kosher salt
2 medium carrots, peeled, thinly sliced
1 bunch collard greens or kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Ingredient Info
Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.

Directions:
Freeze pork tenderloin until firm around the edges, 30–45 minutes.

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing.


Email us at svgmarket@gmail.com
Like us on Facebook:
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Thursday, September 13, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     This summer continues to be a memorable and, I believe, historic one for Central Pennsylvania weather. I remember a decade ago wishing for those two-day soaker rains to relieve the inevitable summer drought conditions. I honestly can't remember ever experiencing this many slow moving, drenching rains over the course of the growing season. The river finally tipped its banks this week, and creeks and streams overflowed with water with nowhere else to go. All of us here at the SVGM hope all of you came through this latest round of flooding safely, and we send our sincere blessings if you're involved in any flood cleanup and salvage.
     Each day this week also, I see autumn in its approach: the foliage of the deciduous shrubs and trees continues to change in depth of hue, in a subtle hinting at the beauty that awaits us in a few weeks time~~~
    That also signals an abundant time of year at market, and our producers have a lot to offer you despite the incredibly challenging growing conditions of the current season. Be sure to bring an extra shopping bag for the soul-satisfying local foods from these intrepid producers.
     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~~

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, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic, sweet peppers; 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, apples, peaches, watermelons, 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


Seasonal Recipe #1
Pappardelle with Chicken and Pistachio-Mint Pesto
Adapted from http://foodandwine.com
Recipe by Justin Chapel
4 to 6 servings

An easy pasta dish is always welcome in the round of what-to-have-for-dinner recipes, and this one highlights the fresh goodness of the market's products. As is often the case with these recipes we feature, you can tailor it to what's available and your personal preferences. By all means, use basil if you like, and leftover pork tenderloin or steak would be delicious as well. The biggest requirement: use our local ingredients wherever you can!

Ingredients:
1 1/2 cups lightly packed mint leaves, plus more for garnish
1/2 cup shelled unsalted pistachios
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Kosher salt
Pepper
8 ounces pappardelle pasta
12 ounces shredded cooked chicken (3 cups)
1 small zucchini, very thinly sliced or shaved
1 small yellow squash, very thinly sliced or shaved
1 1/2 cups mixed cherry tomatoes, halved, or quartered if large

Directions:
In a food processor, combine the 11/2 cups of mint with the pistachios and lemon juice and pulse until finely chopped. With the machine on, gradually add the olive oil until incorporated and the pesto is nearly smooth. Scrape into a large bowl and season generously with salt and pepper.

Meanwhile, in a large saucepan of salted boiling water, cook the pasta until al dente. Drain well, reserving 1 cup of the cooking water. Add the pasta, chicken, zucchini, yellow squash, tomatoes and reserved cooking water to the pesto and toss well. Season generously with salt and pepper and toss again. Garnish with mint leaves and serve right away.

Make Ahead
The pistachio-mint pesto can be refrigerated overnight. Bring it to room temperature before using.
Seasonal Recipe #2
Apple Cider Cake
Adapted from http://foodandwine.com
Recipe by Anna Painter
Serves 8

There are some delicious apples making their appearance at the SVGM, and the local apple season is just getting under way. Try some of them in this recipe~~~

Ingredients:
CAKE:
1 cup apple cider
2 sticks plus 2 tablespoons unsalted butter, softened, plus more for greasing
2 medium Granny Smith apples—peeled, cored and cut into 1/4-inch pieces
1 teaspoon granulated sugar
Kosher salt
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup whole-wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2/3 cup packed light brown sugar
4 large eggs
1 teaspoon pure vanilla extract

APPLE CIDER SYRUP:
1 cup apple cider
2 tablespoons unsalted butter
1/2 cup confectioners’ sugar, sifted
1/4 teaspoon kosher salt

Directions:
MAKE THE CAKE Preheat the oven to 350°. Butter and flour a 9-inch springform pan and line the bottom with parchment.

In a small saucepan, bring the apple cider to a simmer and cook over moderate heat until reduced to 1/4 cup, about 12 minutes. Remove the pan from the heat and let cool slightly.

In a large skillet, melt 2 tablespoons of the butter. Add the apples, the granulated sugar and 1/4 teaspoon of salt and cook over moderately high heat, stirring occasionally, until the apples are just tender, about 3 minutes. Remove the skillet from the heat and let the apples cool slightly.

In a medium bowl, whisk 1 1/2 cups of the all-purpose flour with the whole-wheat flour, baking powder, cinnamon, ginger, nutmeg and 1 1/4 teaspoons of salt.

In a stand mixer fitted with the paddle, beat the remaining 2 sticks of butter with the brown sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs 1 at time, mixing well after each addition and scraping down the side of the bowl as needed. (The batter will look broken.) Beat in the cooled reduced apple cider and vanilla until just combined. At low speed, beat in the dry ingredients until just combined. Using a rubber spatula, fold in the cooked apples.

Scrape the batter into the prepared pan, and using a spatula, smooth the top. Bake for about 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack set in a rimmed baking sheet and let cool slightly, about 20 minutes. Invert the cake onto a large plate and remove the parchment paper. Invert the cake back onto the wire cooling rack and let cool completely.

MAKE THE CIDER SYRUP In a small saucepan, bring the apple cider to a simmer and cook over moderate heat until reduced to ¼ cup, about 12 minutes. Remove the pan from the heat and whisk in the butter until it melts. Whisk in the confectioners’ sugar and salt until smooth. Let cool slightly, about 15 minutes. Pour the syrup over the cake and serve.

Make Ahead
The cake can be refrigerated for up to 3 days.

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













Thursday, September 6, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone!~~~
   
     As I write this today, the afternoon has turned noticeably breezy, with thunderclouds gathering, rumbling, in the west and to the east, in deeply shadowed swaths of gray that crisply edge the lighter overcast sky. You can almost feel the wind push this next front in; the humidity has already dropped, and the temperature is not far behind. With as much rain as we've had this summer, actual thunderstorms have been few, and as powerful as they can be, they never cease to inspire awe in me; as I watch this front of storms sweep across the sky from my safe place inside, I feel that awe again.  I know these days of scorching and dripping heat are numbered, and some of the most beautiful, comfortably warm sunny days of the year are yet ahead. This transition from late summer into early fall can be absolutely stunning.
     Our produce vendors' tables are heavy with the season's best: from peaches and watermelons to summer squashes to heirloom potatoes and tomatoes; even lettuces and fresh herbs by the huge bundle. The pork and beef and chickens you'll find from our farmers are raised with the utmost care and integrity, with respect for not only their customer, but for their livestock as well. Kombuchas, artisan breads, handmade pastries, apple butters and more: all made with the quality and care that you have come to appreciate and expect from the Susquehanna Valley Growers Market over the years. Not to mention the always friendly faces of producers who love what they do; farming and producing small-batch foods becomes a lifestyle ~~~ they literally put who they are into everything they offer at this market.
    So make sure you bring enough shopping bags~~~this time of year makes it easy to feed yourselves for the week! And what better nourishment can you possibly ask for? This is heart and soul food at its best.
      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~~ it looks like it's going to be one of those cooler, fall-like days~~ Happy Summer Harvest!

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, eggplant, onions, cucumbers, zucchini, yellow squash, patty pans, cabbage, garlic, sweet peppers; 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, apples, peaches, watermelons, 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


Seasonal Recipe #1
Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad
Adapted from http://saveur.com
Recipe by Farideh Sadeghin
4 servings

A fresh and relatively easy main dish recipe; it's really a main dish salad, so all you might need is a good loaf of bread and you're ready to go~~~

Ingredients:
1⁄2 cup minced cilantro, plus 1 cup tender stems and leaves
6 tbsp. fresh lime juice, plus 1 Tbsp. zest and wedges, to serve
6 tbsp. olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
4 bone-in, skin-on chicken breasts (about 3 pounds)
2 ears corn
1 (15 oz) can black beans, drained and rinsed
8 oz. cherry tomatoes, halved
6 oz. red cabbage, thinly sliced
Queso fresco, to serve
Lime wedges, to serve

Directions:
Combine the minced cilantro, 1⁄4 cup each lime juice and olive oil, 1 tablespoon lime zest, the garlic, salt, and pepper in a bowl; add chicken and toss to coat. Cover bowl with plastic wrap and refrigerate 15 minutes.

Light a grill; grill chicken and corn, turning as needed, until chicken is cooked through and corn is charred, 30 minutes for chicken and 15 minutes for corn. Transfer chicken to a cutting board to rest before carving. Let corn cool slightly, then slice kernels off into a large bowl. Add cilantro leaves, remaining lime juice and olive oil, beans, cherry tomatoes, cabbage, salt, and pepper and toss to combine.

To serve, divide chicken and salad between plates; top salad with queso fresco and serve with lime wedges.

Seasonal Recipe #2
Roasted Ratatouille
Adapted from The Herbfarm Cookbook, by Jerry Traunfeld, (Scribner, 2000)
6 Servings

Roasting the vegetables for this classic French summer vegetable stew keeps the vegetables tender, but not mushy, and fragrant with fresh herbs.  You then chop everything up and mix it together with a nice quantity of fresh basil, and bake it again, allowing all the flavors to meld subtly and deliciously~~~

Ingredients:
About 1 1/4 pound small eggplants
1 medium zucchini, about 4 ounces
1 large sweet red pepper
1 pound plum tomatoes, about 6
1 head garlic
1/4 plus 1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
About 3/4 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons red wine vinegar or sherry vinegar
1/4 cup coarsely chopped fresh basil
2 tablespoons fresh breadcrumbs

Directions:
Roast the vegetables. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Cut the eggplants in half lengthwise, then quarter the halves lengthwise. Cut the zucchini lengthwise into 4 pieces. Pierce the pepper in several places with the tip of a knife. Cut the tomatoes crosswise in half and poke out any seeds with your fingers. Cut off the top quarter of the head of garlic. Stir 1/4 cup olive oil, the rosemary, sage, and thyme together in a small bowl. Spread out all the vegetables on the baking sheet and brush them with the herb mixture, coating all sides of the eggplants and zucchini and pepper. Sprinkle the vegetables with the salt and black pepper, and roast until the eggplant is tender, the zucchini begins to brown slightly, the pepper skin is blackened, the tomatoes are shriveled, and the garlic is soft, about 40 minutes. All the vegetables should cook in approximately the same amount of time. Let the vegetables cool until you can handle them.

Assembling.  Preheat the oven to 375 degrees F. Peel and seed the red pepper under running water. Coarsely chop the eggplants, zucchini, red pepper, and tomatoes and combine them in a large mixing bowl. Squeeze the garlic out of its skin into a small bowl and mash it with the back of a fork, then stir it into the chopped vegetables along with the vinegar and basil. Taste and season with additional salt and pepper if needed. Turn the mixture into a baking dish. (At this point, the dish can be covered and refrigerated for up to 2 days. Drain any liquid that accumulates in the baking dish, and bring to room temperature.) Sprinkle the top with the fresh bread crumbs and drizzle with the remaining 1 tablespoon olive oil. Bake the ratatouille until it's heated through and starts to bubble around the edges, 25 to 35 minutes. Serve hot or warm.

Email us at svgmarket@gmail.com
Like us on Facebook:
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