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Thursday, November 1, 2018

News from the SVGM

We've moved indoors!
Indoor market hours 2-5pm
Hello everyone~
     Tomorrow is the first indoor market of our Winter Market season. This is our fifth year inside Brook Park Pet Supply, and  once again, with much gratitude, we thank owner Sharon Klose for hosting the SVGM throughout the upcoming winter months.
     As always, Beaver Run Farm, Cow-a-Hen Farm, and Stone Meadow Farm will be there throughout with meats, poultry, and cheeses, along with Punako Lane Artisan Hearth for that wonderful bread that is truly the staff of life ~~~  So right away, you have access to nourishing, locally-produced foods that are the basis of soups, stews, roasts, sandwiches and more. Add to that some of our produce vendors, like Corey of Hidden Branch Farm, who hopes to be inside with us until Thanksgiving, and Meesh of Tarsa Family Farm, until her produce specialties run out. Off and on a guest vendor may pop up, and rumor has it we may even see some mushrooms this season, too.
     The location is incredibly advantageous to everyone: literally steps away from our outdoor area, with convenient parking, and a heated, totally inside space. The only weather that should truly hamper our customers are crazy blizzards and ice....
     We've had a wonderfully steady group of customers for this market, so make sure you keep it marked in your calendars, and stop by soon to see us. And thank you to all who have contributed to its success with your continuing patronage ~~~ we are so grateful for your support!
     Remember, the indoor hours are slightly abbreviated so that  market ends at 5pm; but we'll be there every Friday until next May. We hope to see you tomorrow!

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork, chicken, specialty cuts and products
Punako Lane Artisan Hearth:
Breads, biscotti, cookies, granola, specialty baked goods
Tarsa Family Farm: as product is available
Heirloom potatoes, garlic
Hidden Branch Farm: hopefully until Thanksgiving!
Winter squashes, cabbages, broccoli

Seasonal Recipe 
Chicken and Rice Soup with Green Chiles and Ginger
Adapted from http://bonappetit.com
Recipe by Andy Baraghani
Serves 4

A stick-to-your-bones, warming soup that can prevent, soothe, and ward off all that ails you during the oncoming sniffly season~~~

2 teaspoons sugar
1 1-inch piece ginger, peeled, cut into very thin matchsticks
¾ pound boneless, skinless chicken thighs
6 cups homemade chicken stock or low-sodium chicken broth
3 small shallots, halved
4 garlic cloves
¾ cup jasmine rice, rinsed
2 tablespoons fresh lime juice
1 tablespoon (or more) fish sauce
Kosher salt
3 Thai green chiles, thinly sliced crosswise
2 scallions, thinly sliced crosswise
3 tablespoons crushed skin-on, roasted, unsalted peanuts

Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.

Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set aside.

Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken (soup should have slightly thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed.

Divide soup among bowls; top with reserved ginger, chiles, scallions, and peanuts.

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