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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, October 25, 2018

News from the SVGM

Last outdoor market of this season,
Tomorrow,  2-6pm
Hi everyone!
   
     As I write this email, I'm soaking in the beauty of a gorgeous window view of a sunny, blue-skied autumn afternoon. The color is finally starting to break through the greens of this Susquehanna Valley landscape; the coloring seems late this year, having grown up when fall's peak happened more toward the middle of October than the end!

     Tomorrow the SVGM wraps up its 2018 outdoor season with our last open-air market. So much of what this market is, and so much of its ongoing success, is because it has had the strong and loyal support of you, its customers, over these past fourteen years. And we thank you~~~we thank you so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community. It's amazing to think we've been here for fourteen years~~~

     Next week, the SVGM moves indoors for the late fall and winter seasons. Our heated location inside Brook Park Pet Supply  is a prime spot to get us through the cold days ahead, and though it is a smaller group of vendors, it has taken hold with many of you as a regular shopping stop during the off-season. Our steady trio of meat and poultry and cheese guys will be in attendance, Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm, as well as Punako Artisan Hearth. Hidden Branch Farm will move inside for a while, too, and will participate as long as supplies last.  Thank you, Sharon, of Brook Park Pet Supply, for providing us with such an ideal space: a great location next to our original outdoor spot, with good parking and shelter from the elements, and warmth!

The indoor market will continue every Friday throughout the winter and into next spring until next year's outdoor season. Please make a note that the indoor market operates for one less hour, from 2 until 5 pm. The weekly emails will continue, also, albeit a bit abbreviated.

     We wish you a blessed Autumn full of beauty: It’s crisp,it's sweater weather, it’s fall~~~ let us nourish your appetites!
 We'll see you at market 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 potatoes, fall greens, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, okra, cabbage; eggs
Buzzsaw Coffee:  Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut

Seasonal Recipe 
Stir-Fried Cabbage, Tofu and Red Pepper
Adapted from http://cooking.nytimes.com
Recipe by Martha Rose Schulman
Serves 4

A healthy, warming, vegetarian or vegan recipe for those chilly weeknights; you can serve this in a bowl and sit in a comfy chair to eat it, if you like! Reader comments about this recipe include adding sriracha or red pepper flakes for extra zing, substituting peanuts for the walnuts, and using chicken if you're not vegetarian. The cabbage is sweet right now, and plentiful~~~~

Ingredients:
12  ounces firm tofu
½  cup chicken stock or vegetable stock
2  tablespoons soy sauce
½  teaspoon sugar
1  tablespoon rice wine vinegar or dry sherry
2  teaspoons sesame oil
1  teaspoon cornstarch
2  tablespoons peanut oil, rice bran oil or grape seed oil
1  tablespoon minced ginger
2  large garlic cloves, minced
½  medium cabbage, chopped (about 1/2 pound, 5 cups chopped)
1  red pepper, cut in 2-inch long julienne
Salt and freshly ground pepper to taste
¼  cup broken walnuts
Cooked rice or quinoa for serving

Directions:
Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm’s length of your pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.

Swirl in the remaining peanut oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.

Tips
If you want to reduce the fat, omit the sesame oil.
Advance preparation: This is last minute, though your ingredients can be prepped hours ahead of time and the cooked rice or quinoa you will be serving this with will keep for three days in the refrigerator and freeze well.


Seasonal Recipe #2
Beef Barley Soup With Lemon

Adapted from http://cooking.nytimes.com
Recipe by Melissa Clark
Serves 8

Just as comforting as you need it to be, this recipe for Beef and Barley Soup is a bit lighter and subtly spiced in a delicious update of the traditional renditions. The ratio of broth to barley is higher, and there's a good handful of baby spinach or kale in the vegetable mix.  Another one-bowl meal, but this one needs good bread to go with it!

Ingredients:
1  pound beef stew meat, cut into 1/2-inch cubes
2  teaspoons kosher salt, more as needed
1  teaspoon black pepper, more as needed
2  tablespoons olive oil, more as needed
3  small or 2 large leeks, thinly sliced
3  celery stalks, diced
1  fennel bulb, diced
4  garlic cloves, finely chopped
1  tablespoon tomato paste
¾  teaspoon ground coriander
½  teaspoon ground cumin
½  teaspoon sweet paprika
 Large pinch cayenne, optional
1  quart beef or chicken stock
3  sage sprigs
2  rosemary sprigs
2  bay leaves
2  carrots, peeled and cut into 1/2-inch chunks
2  parsnips, peeled and cut into 1/2-inch chunks
2  large turnips, peeled and cut into 1/2-inch cubes
¾  cups pearled barley
8  ounces/8 cups baby spinach or baby kale
¼  cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to   taste
Thinly sliced jalapeños or other chiles, for serving (optional)

Directions:
Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.

Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.

Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.

Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.

Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.

Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

Note:
The soup freezes really well for up to three months.


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










Thursday, October 18, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
      There's a briskness in the air this week that feels distinctly autumn-like, and with the crisp clear skies overhead, the threat of overnight frosts blankets the region for these couple of days. It all feels just as it should this time of year as we await the russet and amber beauty of the surrounding hills and fields that is coming our way.
     This is the last month of the 2018 outdoor market season, with just tomorrow and next Friday left. The tender crops are being harvested as we speak, and the month brings a winding down to the frenzy and 24/7 of the Central PA growing season.  Our produce vendors have survived an unusually wet and difficult growing season this year:  I want to thank them for their continuing optimism and utter tenacity in the face of flooded and waterlogged fields, rampant insect and pest activity, and molds and mildews, all brought on by the unrelenting warm and rainy weather. These farmers are working in open field conditions, nothing like the protected small home garden spaces many of us tend, and the vegetables and fruits they've managed to harvest in the face of it all have been remarkably abundant. Be sure to thank them as you make your way through tomorrow and next week; it's been a challenging year for all of them.
     Winter squashes and pumpkins are here, and also heirloom potatoes and sweet cabbages and fall greens, not to mention loads of garlic and all sorts of interesting onions. Perfect for throwing into a roasting pan with a chicken, or stewing with some beef or pork. Cheddar and garlic soup sounds gorgeous right about now. Biscotti to dip into your afternoon cuppa, and breads to soak up everything left in the bowl or on the plate. Apples for pies and crisps and cakes, kombuchas, fresh eggs......
     Bill Callahan of Cow-a-Hen Farm has fresh turkeys and fresh chickens this week, and is taking orders for Thanksgiving turkeys.
     And Garden Secrets will make their last market appearance for 2018 tomorrow: Linn Auman will be running a special of 2-for- the-price-of-1 BBQ sauces.
     Last but not least, the SVGM Indoor Market begins Friday, November 2.
     We wish you a blessed Autumn full of beauty! Throw on those sweatshirts and jackets, and grab a few shopping bags, and we'll see you at market 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:  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
Tarsa Family Farm: 
Seasonal produce including heirloom potatoes, fall greens, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, onions, cabbage, garlic, shallots, winter squashes, fingerling potatoes, sweet peppers; eggs
Broadway Acres:
Seasonal produce including kale and greens, okra, cabbage; eggs
Buzzsaw Coffee:  Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Garden Secrets: 
Handmade sauces and mustards, specialty seasonal products: this week's special~BBQ sauces are 2 for the price of one!



Seasonal Recipe 
Healthy Fall Pumpkin Chili
Adapted from http://chewoutloud.com
Recipe by Chew Out Loud
Serves 8-10

This is a chili recipe with a subtle twist: the addition of pumpkin puree and a flavor-upping teaspoon of pumpkin pie spice. It uses ground turkey instead of beef, and black beans for the traditional kidney beans, but I think the pumpkin would work well with whatever ground meat and beans you'd like to use. It's real flavor lies in the generous use of garlic and onion and spices and canned fire-roasted tomatoes. Make it a day ahead if you can, because chili is almost always better the next day! Don't forget the bread, and a good quality cheddar to top it~~~~

Ingredients:
2 TB olive oil
1 onion, diced
7 cloves garlic, chopped
1 tsp sugar
1 TB chili powder
1 TB ground cumin
1 tsp pumpkin pie spice
2 tsp oregano
2 tsp ground coriander
1 lb ground turkey
3 TB tomato paste
2 green + 1 orange/yellow bell pepper, seeded and chopped
2 cans (14.5 oz each) fire-roasted tomatoes, with juices
3 cups chicken or turkey broth
2 (14 oz each) cans black beans, rinsed well and drained
1/2 cup pure pumpkin puree
kosher salt and freshly ground black pepper
shredded cheddar cheese for topping, optional

Directions:
In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.

Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.

Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.


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














Thursday, October 11, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
      As we begin the countdown of our last three outdoor markets, I want to take a moment to thank all of you, our customers, for your ongoing support and patronage of this jewel of a market. This has been our thirteenth season, and because of you, and your loyalty throughout the years, the SVGM is still a vibrant and successful local-growers-only experience. We've gone through quite a few location and vendor changes over the years, but the heart of this market remains in an established core of dedicated, conscientious producers who want nothing more than to bring you their very best each and every market.
     As we've done the past few years, the SVGM will move into their indoor location on Friday, November 2. Brook Park Pet Supply continues to offer us use of their space, and we must again thank the Pet Supply's owner, Sharon, for her partnership in making this indoor market such a convenient one for vendor and customer alike.
     Autumn's cool weather is about to descend upon us, and there's nothing like a hearty bowl of soup, stew or chili to warm and nourish the body and soul during the colder changes of this transitional season. With fall vegetables from winter squash to potatoes to cabbage, and meats, poultry, apples, cheeses and beyond (and bread to mop it all up with), the SVGM has local bounty to get you on your way to that simmering pot on the stove.
   
     Dustan McKee of Greenwood Farms will be with us again tomorrow with his delicious locally grown oyster mushrooms.
     And now's the time to talk to your farmer about stocking the freezer for the winter months ahead~~~~

    We wish you a blessed Autumn full of beauty! Throw on those sweatshirts and jackets, and grab a few shopping bags, and we'll see you at market 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 potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, 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:  Finished for the season due to a surgery, Thank you!
Fresh brewed coffee, freshly roasted beans, granola, cold brew coffee, scones, pastries
Wild for Salmon: Finished for the season, Thank you!
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Greenwood Farm:
Locally grown oyster mushrooms


Seasonal Recipe #1
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
Adapted from http://foodandwine.com
Recipe by Justin Chapple
Serves 10

Ingredients:
3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter 3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips

Directions:
Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.

Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.

In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.


Seasonal Recipe #2
Apple Bread Pudding

Adapted from http://foodandwine.com
Recipe by Gail Simmons
Serves 8

Ingredients:
1 pound brioche, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter
2 large Granny Smith apples—peeled, cored and cut into 1/2-inch pieces
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup Calvados or other brandy
4 large eggs, beaten
3 cups milk
1 vanilla bean, split and seeds scraped
Whipped cream or crème fraîche, for serving

Directions:
Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
 
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.

In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the custard (save the vanilla bean for another use). Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard.

Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.

Make Ahead
The bread pudding can be refrigerated for up to 2 days.


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












Thursday, October 4, 2018

News from the SVGM

Outdoor market hours 2-6pm
Hello everyone~~~
     
     Tomorrow's market opens the last month of the SVGM outdoor season; Friday, October 26, will be the last outdoor Growers Market of 2018.
     And the month of October is, quite possibly, one of the most beautiful months of our season. This is the month of the last extended warm spells, and this is the month the colors of Autumn deepen as the days continue to shorten and the nights continue to cool down. This is the month to "bring it all in" in the produce harvests, in the anticipation of first frosts and the slowdown of Nature all around us~~~ the celebration of the end of a busy growing season, and the hopes sent out for the next.
     As it is in Spring, the beauty of Autumn can be an ephemeral beauty, lasting mere weeks at its height. But I've found that this winding down that begins in mid-September, is a magical and introspective one in its totality, a transition that gorgeously honors the ongoing cycles of life and growth within the seasons. And each and every Spring, and each and every Autumn, I'm aware that not everyone lives in the kind of landscape that so fully feels and celebrates these seasons, and I'm grateful that this Valley is my home.
      Come share the best of this mystical harvest season with us: be sure to make a note on your calendar to stop at the market these next four Fridays~~~
   
     Tomorrow is the first Friday of the month, which means we welcome Wild for Salmon for their last regular appearance of this market season.
     And Dustan McKee of Greenwood Farms will be with us tomorrow with his delicious locally grown oyster mushrooms.

     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: 
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 potatoes, hot peppers, tomatillos, fresh basil, garlic, eggs, herbal teas
Hidden Branch Farm:
Seasonal produce including hot peppers, 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: At market this week
Wild caught Alaskan Salmon, salmon products
Mountainside Homestead:
Handmade soaps, eggs
Orchard Breeze Farm: 
Seasonal produce and fruit including many varieties of apples;  apple butters, jams, jellies
Mt. Nitanee Kombucha:
Kombucha and Water Kefir, Sauerkraut
Greenwood Farm:
Locally grown oyster mushrooms


Seasonal Recipe #1
Juicy Pan-Seared Pork Chops with Citrus Dressing
Adapted from http://bonappetit.com
Recipe by Claire Saffitz
Serves 4

Pork chops take on a whole new character when you start with locally, ethically raised pork. The recipe calls for pan-sauteeing these chops, but feel free to grill them~~~ this is an easy recipe for those midweek dinners.

Ingredients:
4 ½-inch-thick bone-in pork chops (about 2 pounds), patted dry with paper towels
Kosher salt, freshly ground pepper
1 teaspoon sugar, divided
2 tablespoons plus ¼ cup olive oil
1 lemon, zest finely grated (about 1 teaspoon), plus 2 tablespoons fresh juice
1 garlic clove, finely grated
1 tablespoon Dijon mustard
1 teaspoon dried oregano
¼ teaspoon ground cumin
½ bunch cilantro leaves with tender stems, chopped

Directions:
Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.

Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).

Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.

Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.


Seasonal Recipe #2
Spanish Frittata with Herby Yogurt and Greens

Adapted from http://epicurious.com
Recipe by Davd Tamarin
Serves 4

Frittatas are always a great alternative in their simplicity and healthiness; here's a different way to get the richness without extra added cheese. Use SVGM farm-fresh eggs and veggies and garlic and shallots~~~

Ingredients:
1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Directions:
Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.

Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).

Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5–7 minutes.

Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board to cool.

Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.

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