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Thursday, November 8, 2018

News from the SVGM

Indoor market hours 2-5pm
Hello everyone~

     We had a really nice start to our indoor market season last week~ thanks to all who stopped by. These weeks leading up to Thanksgiving you can still find wonderful produce, and since Thanksgiving is but two weeks away, it's actually a great time to stock up early for your feasts, and get a head start on the freshest and local ingredients for your holiday sides.
     Hidden Branch Farm, Orchard Breeze Farm and Tarsa Family Farm will be with us indoors for a couple more weeks, so stop by their stands for garlic, potatoes, apples, autumn greens, cider, winter squashes, cabbages, turnips, and more. You'll find hand-hooked rugs at Orchard Breeze and fun garlic braids at Tarsa~~~both wonderful ideas for a holiday gift or two!
     Lorson's Mushrooms, who joined the SVGM late in the season, will be with us indoors every first and third Friday of the month, with their array of locally grown mushrooms. If you've not tasted locally grown, freshly picked mushrooms, it's time: they are amazing.
    And Cow-a-Hen Farm is still taking orders for Thanksgiving turkeys; tomorrow Bill will also have fresh turkey parts available.
     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; fresh turkey parts
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, greens
Hidden Branch Farm: 
Winter squashes, cabbages, broccoli, fennel, peppers, turnips
Orchard Breeze Farm:
Apples, apple cider, squash, turnips, apple butter, jams
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini

Seasonal Recipe 
Savory Potato Tart
Adapted from http://cooking.nytimes.com
Recipe by David Tanis
Serves 8-10

A rustic, fairly simple, but soul-satisfying potato dish that can be served as a side, an appetizer, or even a meal with a salad. There are some wonderful heirloom potatoes available at the market right now, so try a mix, or use your personal favorite. Be sure to leave time to chill the pastry dough. And this recipe leaves all kind of room for playing, though as is, it received rave reviews~~~~

Ingredients:
FOR THE PASTRY:
2  cups/250 grams all-purpose flour, plus more for dusting
½  teaspoon salt
½  pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
½  cup ice water

FOR THE FILLING:
2  pounds heirloom potatoes
1 ¼  cups crème fraîche
1  tablespoon kosher salt
½  teaspoon black pepper
 Pinch of grated nutmeg
2  garlic cloves, minced
2  teaspoons chopped fresh thyme

FOR THE EGG WASH:
1  egg yolk
1  tablespoon cream or crème fraîche

Directions:
MAKE THE PASTRY:
Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together.
Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)

MAKE THE FILLING:
Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.

MAKE THE TART:
Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.

Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.

Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.


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