.

Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

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Looking for recipes?
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, July 18, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hi everyone~

Last night after the rains had finally stopped, I saw the pale reflection of a haze overhanging the hill along the field. It was soft looking, and mysterious looking, and somehow comforting in the way it blanketed the hilltop. Outside it felt tropical, the trees and plants dripping with raindrops, the air saturated with moisture~~~ I caught a potent fragrance from one of the last of the sultry magnolia blossoms. It was a really good soaking before this weekend's ninety-degree heat.

The heat of the summer and its long days of light are filling up the SVGM market tables.  There are potatoes, onions, summer squashes, garlic, beans, eggplants, tomatoes, cucumbers, and corn isn't far behind. The tender warm weather vegetables make wonderful salads and dippers, or cook them up quickly in a steamer or a grill, and keep that fresh sweet taste of the season that needs only a hit of salt and pepper, garlic, and herbs.  Toss them with pastas or serve them as sides with the incredible meats and poultry you'll find at this market, or serve them as inventive main dishes in themselves.

Whatever you do, don't miss the bounty of these next months at the SVGM. Put us on your permanent Friday schedule, and eat fresh~~harvested that morning!~, eat local, and support our local farmers and producers.

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Market hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow, rain or shine, heatwave or not~~~bring your water bottles with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh Pork, Fresh Chickens, and Fresh Ducks this week; also, plenty of grilling options
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, heirloom tomatoes, eggplant, French shallots,  onions, patty pan squash, kohlrabi, fennel, zucchini and yellow squash, broccoli, cauliflower
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, green beans, cucumbers, zucchini, summer squash, patty pan, peppers, tea mint, tomatoes, lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, tomatoes, beets, potatoes,  zucchini, beets, peppers, flowers
Tarsa Family Farm: may be here this week!
Seasonal produce, specialty items

The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.

Seasonal Recipe
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

Adapted from http://www.epicurious.com
Recipe by Rhoda Boone
Serves 4

The zucchini is already abundant; here's an easy but great way to put some of them to use. Don't forget to mix a margarita or two~~~

Ingredients:
2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2" pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
2 cups shredded cooked or grilled chicken
8 (5-6") corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Directions:
Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).

Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.

Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.

Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/





























Thursday, July 11, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

July is the month that many of us think of as the middle of summer, and with good reason~~~ this is the month of those long stretches of hot, humid weather that require lots of water, whether from a river, an ocean, a sprinkler, or a bottle.

Consider this: summer's fresh produce not only tastes healthily delicious, but fruits and vegetables can also help you stay hydrated, with many of summer's standbys containing 90% or more water in their makeup. Tomatoes, zucchini, cucumbers, lettuce, eggplant, cauliflower, broccoli~~ all of these summer stars of the produce tables are in that category, with vegetables generally containing more water than fruit. And locally, just-harvested veggies~~as opposed to well-traveled grocery produce~~~ will contain the most water (and retain the most vitamins, minerals, and electrolytes) to help you battle those depleting high summer days.

Our farmers harvest the morning of the market, so you can be sure that you're getting the freshest produce possible. You can taste the difference, you can see the difference, and I swear you can feel the difference. Opening up the refrigerator door to shelves and drawers full of a local food shopping day simply feels invigorating.

So put the SVGM on your Friday calendars; the high summer harvest is just getting started!

This week, Cow-a-Hen Farm has their first fresh ducks of the season. "They grow well in a wet year," says Bill. He'll also have fresh guineas and chickens.

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Market hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow, rain or shine~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: First fresh ducks of the season, also fresh guineas and chickens
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, heirloom tomatoes, eggplant, French shallots, spring onions, garlic scapes, kohlrabi, fennel
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, green beans, cucumbers, zucchini, summer squash, sugar peas, spring onions, tea mint, tomatoes, black raspberries, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, snow peas, radishes, tomatoes, beets, potatoes, black raspberries, zucchini, flowers
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.

Seasonal Recipe
Tomato Salad with Pine Nuts and Pomegranate Molasses

Adapted from http://www.bonappetit.com
Recipe by Kamal Mouzawak
Serves 4

A sparkling combination of flavors~~ feel free to use any kind of tomatoes you prefer!

Ingredients:
⅓ cup chopped golden raisins
¼ cup apple cider vinegar
⅓ cup pine nuts
1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
½ small red onion, very thinly sliced
¼ cup extra-virgin olive oil
Kosher salt
1 cup basil leaves, torn if large
2 Tbsp. pomegranate molasses

Ingredient Info:
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

Directions:
Preheat oven to 350°. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.

Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.

Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.

Transfer salad to a platter and drizzle pomegranate molasses over.

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/































Thursday, July 4, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

All of us here at the SVGM wish you a happy Fourth of July! Enjoy the beautiful weather that is today, and enjoy your gatherings and festivities. And be sure to stop by tomorrow's market if you have an extra day off for the long weekend~~~
stock up on the local freshness that is the beginning of July for this next week's summer meals!

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Market hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow, rain or shine~~~

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 and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, spinach, sugar snaps, snow peas, French shallots, spring onions, garlic scapes, kohlrabi, cherry tomatoes
Mt NitaNee Kombucha: Back next week!
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, kale, green beans, cucumbers, sugar peas, fresh peas: shelled and in-the-hull, spring onions, tea mint, tomatoes, sour cherries, black raspberries, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, sugar snaps, snow peas, radishes, tomatoes, beets, potatoes, black raspberries, zucchini
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items


Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/































Thursday, June 27, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

Vacations have started, baseball diamonds are in full swing, temperatures are in the eighties, backyard pools are full of kids, and our farmers' fields are quickly filling in with the growth of local produce. Each week brings us further into summer's glory, and next week brings us into the Fourth of July holiday, replete with small town parades and riverbank fireworks.

It's the quintessential cookout holiday, with picnics and outdoor gatherings in the early evening hours before those fireworks displays. And wouldn't you know it, the month of July is National Hot Dog Month ~~~ perfectly coordinated with the Fourth and baseball!

Here at the SVGM, our farmers raise some of the most flavorful and fresh meats and poultry you'll find anywhere. And during the verdant seasons of late spring and summer into fall, our meats and poultry are at their freshest. And we have ground meats, and burgers, and......hot dogs, nitrate-free!  And chops and sausages and ribs and more. All ready for you to take home to stash in your fridge for your Fourth of July grilling.

And tomorrow is not too early to stock up on fresh produce, too, for the holiday: whatever you buy tomorrow will have been harvested tomorrow morning, so you can be sure it will all stay fresh and taste fresh until Thursday, and retain that local goodness.

Some vendor news for tomorrow:
Mt. NitaNee Kombucha is off this week; Helen, the beautiful face behind their table, will be at a black belt camp this week: be sure to ask her about her exploits when you see her next week!

Cow-a-Hen Farn has fresh guineas, chickens, and pork this week.

And Linn Auman of Garden Secrets will be at market tomorrow with his delicious line of handmade condiments~~~ conveniently in time for your barbecuing condiment needs for the holiday week ahead.

The Union County Library will be there between 3-4 with their summer story hour; they're very apologetic for missing last week, but they had a vehicle breakdown and no way to transport their setup.

And last, but definitely not least, our favorite troubadour, Woody Wolfe, will be on hand to serenade us through the market hours. It's always a joy to have Woody's playlist as background music! Come for the tunes that you'll want to sing along to~~~

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

So stop by to explore our stands and even strike up a conversation with our vendors. Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: summertime is here!

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: this week, fresh chickens, guineas and pork
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  at market this Friday
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, baby kale, spinach, sugar snaps, snow peas, French shallots, spring onions, fresh garlic, garlic scapes, french breakfast radishes, white icicle radishes
Mt NitaNee Kombucha: Back next week!
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, sugar peas, fresh peas: shelled and in-the-hull, spring onions, strawberries, tea mint, tomatoes, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, sugar snaps, snow peas, radishes, tomatoes, beets
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Grilled Pork Tenderloin with Beer and Mustard Glaze

Adapted from http://heygrillhey.com
Recipe by Susie Bulloch
Serves 4-5

Beer and mustard on pork?  Sounds like the perfect combo for a Fourth of July party~~~~

Ingredients:
2 1.5 pound pork tenderloins silverskin and excess fat removed
Marinade
1/4 cup whole grain mustard
1/3 cup apple cider vinegar
1/4 cup honey
2 cloves garlic minced
1/4 cup shallot minced
1/2 cup brown sugar
12 oz beer darker for stronger flavor
Glaze
2 Tablespoons butter
2 Tablespoons flour
Reserved marinade

Directions:
Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.

Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.

While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 5-7 minutes.

Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving.

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/































Thursday, June 20, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hello everyone~

Summer officially begins tomorrow at 11:54am; tomorrow is the  Summer Solstice, the longest day of the year ~ the day when the number of daylight hours is at its highest with about 15 hours between sunrise and sunset. This coming weekend, if the sunny forecast holds up, should offer up ample opportunity to work and play well all day, and eat well into the evening! The beauty of a few dry, sun-filled days that fall over the weekend will be reason enough to celebrate after the week we've had of rain~~~

And, of course, the SVGM is the best place to shop for the best of local foods to grace your grills and tables. Fresh meats and poultry and specialty cuts and sausages, fresh seasonal produce, kombuchas, cheeses, and more~~~ everything you'll find at this market has been raised or grown or produced by the farmers and artisans behind those vendor tables. It's hard to emphasize how fresh these foods are, but Bill Callahan has put it well:  
"By starting market at 2pm, our farmers can harvest in the morning. That allows you to put really fresh food on your dinner table." And, he adds, "Feel free to ask any of us about the freshness of our products."

Some of the delicious in-season vegetables you'll find this week include garlic scapes, sugar snaps, fresh peas, and snow peas. The mild, wet weather has been good for salad greens, and their are some outstanding radishes to be found. Cow-a-Hen Farm will have freshly dressed chickens and guineas, and freshly smoked sausage and ring bologna. Beaver Run Farm has awesome pork and pork products, and chicken as well. Stone Meadow continues to produce the highest quality cheeses, and also has excellent grass-fed beef. Mt.NitaNee Kombucha has kombucha, and also lovely kombucha soaps and shampoo bars. The Union County Library will be there between 3-4 with their summer story hour, you'd be surprised what they have to offer during this hour!

 If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

So stop by to explore our stands and even strike up a conversation with our vendors. Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: we'll be there, rain or shine~~~but it looks like another stellar day for shopping~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: this week, freshly dressed chickens and guineas; freshly smoked sausage and ring bologna
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, baby kale, spinach, sugar snaps, snow peas, French shallots, spring onions, fresh garlic, garlic scapes, french breakfast radishes, white icicle radishes
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, sugar peas, fresh peas: shelled and in-the-hull, spring onions, strawberries, tea mint, tomatoes, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach,sugar snaps, radishes, tomatoes
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe #1
Garlic Scape and White Cheddar Biscuits

Adapted from http://thebakerupstairs.com
Makes 6 to 8

Ingredients:
2 cups flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter
1/4 cup chopped garlic scapes (or chives or green onions)
3/4 cup shredded white cheddar cheese
3/4 cup buttermilk (or milk with a splash of white vinegar)

Directions:
Preheat the oven to 450. Line a baking sheet with parchment or silicone and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture, and toss to coat. Add the garlic scapes and cheddar cheese, and toss to combine. Pour in the buttermilk and mix just until the dough comes together. (Be careful not to over-mix!) Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick. Turn the dough 90 degrees and fold it in thirds again. Pat it out into a rectangle that is approximately one inch thick. Cut into circles using a biscuit cutter or small cup. Bake 10-12 minutes, or until golden brown on top.


Recipe #2
Garlic Scape Aioli

Adapted from http://food52.com
Recipe by Alexandra Stafford, from Saveur
Makes about 1 cup

Aioli is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg. The names mean "garlic and oil" in Catalan and Provençal. (from Wikipedia) This is a flavorful version using garlic scapes instead of the traditional garlic. This sauce makes a wonderful dip for the fresh vegetables of the season~ put together platter of spring onions, sugar snaps, snow peas and radishes, and dip away!

Ingredients:
4 or 5 garlic scapes, straggly tips removed
Kosher salt
1 tablespoon capers
1 egg yolk
1 lemon
Crushed red pepper flakes
1/2 cup olive oil
1/2 cup neutral oil such as grapeseed, canola, or vegetable
1 tablespoon vinegar (optional)

Directions:
In a food processor, pulse the garlic scapes with a pinch of salt until finely minced, scraping down the sides of processor as necessary. Add the capers, egg yolk, and juice of half a lemon and process until combined.

With the motor running, pour the oil through the food pusher insert so that it enters the processor through the teensy hole at the bottom — this allows the oil to enter very slowly and will ensure that the aioli emulsifies.

After all of the oil has been incorporated, stop the motor and taste. Add more salt and a pinch of crushed red pepper flakes if necessary. Add more lemon or, if the aioli is needing more bite, add the vinegar. Process again, and continue adjusting as needed until it tastes right. Store in fridge until ready to serve.


Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/






























Thursday, June 13, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hello everyone~

Yes! It's strawberry season! Strawberry season is one of those times so many of us look forward to with a passion and anticipation that maybe only rivals vacations. When I arrived at the SVGM last week and saw the luscious rows of strawberries lined up on Orchard Breeze Farm's and Broadway Acres Farm's tables, I could hardly contain myself~~~ the wait to dip into the quarts I bought was harsh, and when I finally got home and was able to relax with a box of berries, it was hard to stop eating them, still warm from the market day, so fresh from the grower. Even Helen from Mt. NitaNee Kombucha was passing out little chunks of dark chocolate with a strawberry to anyone who'd accept her awesome gift.  Strawberries have a way of making us happy: they truly signal summer's sweetly awaited onset.

The lettuces and greens are still prolific in this not-too-hot weather; get your fill now, because the cooler temps are about to rise.  And if you've not tried the sweet spring onions and garlic, you are missing out on treat~~ they are really wonderful dipped in hummus! And Hidden Branch Farm has garlic scapes~~~ another long-awaited treat for you produce aficionados.

Cow-a-Hen Farm will have fresh chicken and fresh guineas tomorrow, along with fresh smoked sausage and hams, and fresh plain sausage. And, let me again mention the spinach, baby kale, radishes, eggs, cheese, kombuchas, beef, pork and poultry, breads and sticky buns, fresh herbs and cut flowers~~~ all waiting for you at market tomorrow!

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Because, as Bill Callahan says,
"If you want to know where local comes from, come to the SVGM and ask.
If you want to know who 'Local'  is, come to the SVGM and see us.
We don't just say 'Local', we are Local."

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: we'll be there, rain or shine~~~but, boy, it looks like another stellar day for shopping~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, fresh chicken and fresh guineas, fresh smoked sausage, fresh smoked ham, fresh plain sausage
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, baby kale, spinach, French shallots, spring onions, fresh garlic, garlic scapes, french breakfast radishes, white icicle radishes
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap
Orchard Breeze Farm:
Spinach, lettuce, sugar peas, hull peas, spring onions, strawberries, tea mint, tomatoes, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, radishes, strawberries, tomatoes
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipes
Pork Chops with Radishes and Charred Spring Onions

Adapted from http://www.epicurious.com
Recipes by The Durham, Durham, NC, (Bon Appetit July 2017)
Serves 4

This fun recipe actually has three components: the grilled chops sit on a bed of grilled spring onions, and a tangy radish and parsley salad tops the whole dish off. Look for different radishes at the market: you'll find not only red, but also white icicle and french breakfast radishes, as well as a variety of spring onion styles~~~

Ingredients:
1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
Kosher salt, freshly ground pepper
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided; plus more for grill
1 tablespoon fresh lemon juice
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 cup parsley leaves with tender stems
2 bunches spring onions, roots trimmed
A spice mill or mortar and pestle

Directions:
Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.

Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8–10 minutes.
Transfer chops to a plate and let rest 10 minutes.

Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.

Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.


Email us at svgmarket@gmail.com

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Thursday, June 6, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hello everyone~

Happy June!  The Spring felt long and mild this year to me; the kind of Spring that was beautiful for working outside when it wasn't raining; the kind of Spring that literally eases you into Summer. And June's beginning always feels like Summer, though we've still a couple of calendar weeks left of late Spring.

As we enter June and that anticipation for Summer, we now approach the lengthy days that signal the Summer Solstice. Temperatures have warmed and the sun is appearing more often (!)~~~  newly planted fields are sprouting their crops, and each week brings more and more to our vendors' tables. The lettuces and greens are prolific in this not-too-hot weather, and we're hoping for some strawberries this week, too.  Asparagus season is winding down, but that only means there's another season ahead for something equally awaited and delicious. The rains have been ample, to say the least, and have left the landscape well-hydrated and lushly green, but the next few days are forecast with lovely, dry, sun-and-cloud late spring conditions~~~ the growing season is on!!!

Bill Callahan will have fresh beef and fresh guineas tomorrow. And, as I mentioned, we hope to have strawberries, along with lettuce, spinach, kale, radishes, and spring onions, fresh eggs, cheese, kombuchas, beef, pork and poultry, breads and sticky buns, fresh herbs and cut flowers~~~ all waiting for you at market tomorrow!

If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. Thank you all for your support, and we'll see you tomorrow: we'll be there, rain or shine~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, Fresh Beef and Fresh Guineas
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Luke Weaver Greenhouses:
Asparagus, hydroponic tomatoes, cucumbers
Hidden Branch Farm:
Lettuce, baby kale, spinach, French shallots, spring onions, dried kidney and black beans
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Spinach, lettuce, spring onions, possibly strawberries!, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, radishes, possibly strawberries!
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipes
Adapted from http://www.bonappetit.com
Recipes by Michael Graydon & Nikole Herriott
Both serve 8

These two salad recipes offer subtle new ways to use the Spring produce that is so readily available now. It's easy to make them your own with any kind of tweaking you may try, and both lend themselves to substituting ingredients when necessary or desired.
Enjoy!

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Ingredients:
½ cup blanched hazelnuts
2 rhubarb stalks, thinly sliced on the diagonal
2 tablespoons sugar
1 tablespoon Cointreau or fresh orange juice
1 tablespoon fresh lemon juice
2 pounds strawberries, hulled, quartered
¼ cup torn fresh mint leaves

Directions:
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.

Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.


Romaine and Sugar Snap Peas with Pecan Dressing

Ingredients:
2 cups pecans, divided
1 tablespoon unsalted butter, melted
¼ teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon honey
Freshly ground black pepper
3 cups sugar snap peas
3 romaine hearts, leaves separated, large leaves halved lengthwise

Directions:
Place a rack in upper third of oven; preheat to 350°. Toss ½ cup pecans with butter and ¼ tsp. salt in a small bowl to coat. Spread out on a small rimmed baking sheet. Spread 1½ cups pecans on another small rimmed baking sheet and toast both, tossing once, until slightly darkened and fragrant, 9–11 minutes for salt-roasted pecans and 12–14 minutes for dry pecans. Let cool. Set salt-roasted pecans aside for serving.

Process dry pecans in a food processor, scraping down sides occasionally, until smooth, about 5 minutes. Measure out ⅓ cup pecan butter (you will have a little left over) and mix in a small bowl with lemon juice, oil, and honey; season with salt and pepper.

Cook sugar snap peas in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Remove strings, then slice peas crosswise on a diagonal.

Toss peas, romaine, and pecan dressing in a large bowl to combine. Top with reserved salt-roasted pecans and transfer to a serving platter.

Do Ahead: Pecan dressing and salt-roasted pecans can be made 3 days ahead. Cover and chill dressing. Store pecans airtight at room temperature.


Email us at svgmarket@gmail.com

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Thursday, May 30, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hello everyone~

I hope you all had a productive, celebratory and fun holiday this past weekend! In between the raindrops, I saw picnics and vintage cars and gardens being planted, and lots of mowing~~~ It's lush and green out there, but it's certainly been a rather stressful week with all the storm warnings to get through; I also hope most of you escaped any serious damage that any winds and hail may have wrought. Stay safe through this next round of rain, as flash flooding may be an issue.

We've still a couple of weeks left for fresh asparagus, and last week the SVGM had some wonderful lettuces on the tables. Spring onions are abundant, and are lovely in egg dishes, on the grill or oven-roasted, fresh dipped in salt, or in a savory tart that highlights them, as in this week's recipe. Our customers are hooked on Mt. NitaNee kombucha, and there are gorgeous bunches of fresh mints for tea.  And Bill Callahan has fresh pork this week.

As always, thank you so very much for your continuing support, and for making this market such a success for all of us, customer and producer alike.   If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll be there, rain or shine~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, fresh pork
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Luke Weaver Greenhouses:
Asparagus, hydroponic tomatoes, cucumbers
Hidden Branch Farm:
Lettuce, spring onions, dried kidney and black beans
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Asparagus, spinach, lettuce, spring onions, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Seasonal produce
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Spring Onion Tart

Adapted from http://food52.com
Makes one 11-inch tart

Ingredients:
1 store-bought pie crust, or your own recipe for savory tart dough
3 slices bacon, cooked crispy and crumbled
16 ounces spring onions, trimmed
juice of one lemon
2 garlic cloves, minced
2 teaspoon sage leaves, finely chopped
4 tablespoons butter
1 cup grated gruyere (3 ounces)
1 cup cream cheese, at room temperature
6 tablespoons dry vermouth
1 cup heavy cream
2 eggs

Directions:
Preheat oven to 350 degrees.

Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Use pie weights and blind bake the tart crust for about 15 minutes.  Let cool in pan on a wire rack.

In a large saute pan add 4 tablespoons butter and the minced garlic. Add the spring onions and minced sage and saute on low heat until very soft. Add the lemon juice and vermouth. Salt and pepper to taste

Cut the onions into 1 inch segments. Reserve a few to arrange on the top.

Blend the gruyere, cream cheese, cream and egg until smooth.
Sprinkle the crumbled bacon over the cooled tart shell bottom, then spread most of the onions and the garlic and bits in the bottom of the tart. Pour the cheese mixture over the onions.

Arrange the reserved onions around the top of the tart. Bake in a 350 degree oven for about 20-25 minutes, until set.


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Thursday, May 23, 2019

News from the SVGM



Thursday, May 23, 2019
              Outdoor market hours 2pm - 6pm
                           

Hi everyone~

Memorial Day is this Monday, and tomorrow ushers in this traditional kickoff weekend to the gateways of summer. The home grills will be on fire this weekend, and with some of the area's best local meats and poultry producers, the SVGM is "Grilling Holiday Food Headquarters." Your vendors have ground meat in bulk, premade burgers, hot dogs, sausages of all kinds, ribs, chicken, chops, and steaks. Truly, there is nothing like the fresh flavor of locally, sustainably raised beef, pork, and poultry. See for yourself, and make the market your first stop tomorrow for your holiday weekend menus.

We also have beautiful hydroponic tomatoes, asparagus (which is awesome on the grill), sweet spring onions, artisan cheeses,  sauerkraut, and handmade barbecue sauces and condiments for those ribs and burgers and dogs and sausage sandwiches.

Linn Auman will be at market tomorrow with his Garden Secrets line of BBQ sauces, ketchups and condiments; and new this spring, his prepared horseradish as long as supplies last. Perfect timing for your Memorial Day cookouts!  Steve & Becky Forman of Beaver Run Farm are offering small split chickens (perfect for this week's recipe!), and their spectacular bacon, which is $9 per pound. And Bill Callahan has fresh chickens and fresh guineas, and hot dogs and burgers.

As always, thank you so very much for your continuing support, and for making this market such a success for all of us, customer and producer alike.   If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll be there, rain or shine~

Happy Memorial Day!~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, fresh chicken, fresh guineas, dogs and burgers
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa: Split chickens, bacon
Garden Secrets:  at market this week!
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, hydroponic tomatoes, cucumbers
Hidden Branch Farm:
Seasonal produce, spring onions, dried kidney and black beans
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Asparagus, spinach, spring onions, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Grilled Chicken with Chimichurri

Adapted from http://www.foodandwine.com
Recipe by Anthony Endy
Serves 8

Chimichurri is an Argentinian uncooked green sauce traditionally made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. Its dominant flavors are parsley and garlic.  And almost needless to say, it offers a perfect base to play with to your own taste preferences: in the following recipe you'll find lemon juice and balsamic vinegar, and the addition of cilantro. Its garlicky freshness is a delicious accompaniment to all things grilled, including vegetables.

Ingredients:
CHICKEN
8 cups water
2 (5-ounce) oranges, quartered
2 (2-ounce) lemons, quartered
2 (1/4-ounce) chiles de árbol, cracked open
1 bunch fresh flat-leaf parsley
10 thyme sprigs
8 bay leaves
4 rosemary sprigs
4 medium garlic cloves, smashed
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use

CHIMICHURRI
1 cup extra-virgin olive oil
1 bunch fresh cilantro, stems removed and discarded
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
3 tablespoons minced garlic
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons finely chopped shallot (from 1 medium shallot)
2 1/4 teaspoons fresh oregano leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoons balsamic vinegar
1 teaspoon crushed chile de árbol or other dried red chile flakes

SPICE BLEND
5 teaspoons paprika
4 teaspoons kosher salt
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1 teaspoon chipotle chile powder
Directions:
Prepare the chicken

Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

Make the chimichurri
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend
Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Grill chicken
Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.

Seasonal Recipe #2
Roasted Asparagus Soup with Pistachio Cream

Adapted from http://www.rebeccakatz.com
Recipe by Rebecca Katz
Serves 6

Ingredients:
Pistachio Cream
1 cup water or organic broth or stock
1 cup shelled pistachios
1 tablespoon chopped mint
2 teaspoons freshly squeezed lemon juice
Sea salt

Soup
2 bunches of asparagus (about 2 pounds), tough ends snapped off, remaining stalks peeled
3 tablespoons extra-virgin olive oil
Sea salt
1 small yellow onion, diced
2 leeks, white part only, chopped
1 Yellow Finn or Yukon gold potato, peeled and diced
2 cloves garlic, chopped
6 cups Old-Fashioned Chicken Stock or store-bought organic stock, plus more if needed

Directions:

Preheat the oven to 400°F.

To make the pistachio cream, put the water, pistachios, mint, lemon juice, and 1/4 teaspoon of salt in a blender or food processor and process until smooth and creamy. Taste; you may want to add a bit more salt.

Cut off the asparagus tips and put the stalks and tips on a rimmed baking sheet in a single layer. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of salt. Toss evenly to coat. Bake for 8 to 10 minutes, until tender. Remove the asparagus tips from the baking sheet and reserve for garnishing the soup.

Heat the remaining 2 tablespoons of olive oil in an 8-quart pot over medium heat. Add the onion, leeks, and a pinch of salt. Sauté for 4 minutes, then add the potato and a generous pinch of salt. Stir occasionally, allowing the potatoes to soften and the onion to turn golden. Add the garlic and sauté for 30 seconds. Pour in 1 cup of the broth and deglaze the pot, stirring to loosen any bits stuck to the pot. Add the remaining 5 cups of broth and bring to a boil. Decrease the heat to low and simmer for 5 minutes.

In batches, puree the soup in a blender, adding the broth first, then the vegetables and asparagus. Blend until velvety smooth, about 2 minutes. If the soup is too thick, add more broth ½ cup at a time. Return the soup to the pot and gently reheat. Taste; you may want to add a pinch of salt or a squeeze of lemon.

Stir 1 cup of the pistachio cream into the soup. Ladle the soup into bowls and garnish with the reserved asparagus tips.

COOK'S NOTE: For an ultra-smooth velvety texture, go one step further: strain through a fine-mesh sieve, using the back of a wooden spoon to push the liquid through. The ends of the asparagus can be stringy, so peeling just the ends will ensure that you have the smoothest soup possible. 

Email us at svgmarket@gmail.com

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Thursday, May 16, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hi everyone~

The clearing yesterday and the replenishing sunlight was such a welcome warmth after that brief but chilly cold spell we had. The spring has seemed mild, and we've had few serious temperature spikes, but those rainy days felt downright bitter sometimes. As I sat out the wet chill, I was glad I'd followed my intuition and held off on planting out any "warm weather" flowers; the sunny days and warmer temperatures ahead will be the perfect time to get to that last seeding and planting finished.

And yet, the weather gods were very gracious for the Growers Market's first two weeks: we went into both Fridays with forecasts full of rain and storms, and incredibly both days saw the precipitation evaporate into gorgeous market days! And tomorrow looks like it just may be another weather gods' gift~~~

It's still asparagus season, and local, freshly-cut asparagus tastes sweeter and more like spring than any imported stuff you'll find in the grocery stores other times of year. Asparagus is truly one of those tonic vegetables ~ a wonderful way to wake up and nourish your winter-weary body. Full of antioxidants and anti-inflammatories, asparagus contains more glutathione~ a superstar antioxidant~ than any other vegetable or fruit. It's also full of inulin, a soluble fiber that helps beneficial bacteria flourish in the digestive system. (http://rebeccakatz.com)  So eat your asparagus, and lots of it, for its local season lasts only weeks, and the highest benefits of any food depends upon its freshness, and fresh is what this Growers Market is all about. Scroll through the vendor list below to check out what's in store for this week.

As always, thank you so very much for your continuing support, and for making this market such a success for all of us, customer and producer alike.   If you enjoy reading our email and know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

We’re back to our hours of 2pm- 6pm; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll be there, rain or shine~

Blessings for a bright and lovely Spring!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; this spring, live guineas
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred all natural ketchups and barbecue sauces, mustards, seasonal specialties
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, hothouse tomatoes, cucumbers
Hidden Branch Farm:
Seasonal produce
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Asparagus, spinach, spring onions, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants: this week, a selection of seed-grown herb and garden plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Tuscan-Style Roasted Asparagus

Adapted from http://tasteofhome.com
Recipe by Jannine Fisk
Serves 8 as a side dish

Another simple asparagus recipe that got rave reviews, and could help those who aren't particularly fond of asparagus all on its own.

Ingredients:
1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Directions:
Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.

Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon zest. Toss to combine.

Email us at svgmarket@gmail.com

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Thursday, May 9, 2019

News from the SVGM


 Outdoor market hours 2pm - 6pm
                         
                           

Hi everyone~

The SVGM opened its outdoor season last week, and though a few of our vendors still await enough product to sell, we had a lovely opening day ~ the rain literally evaporated and the sun came out beautifully strong ~ and we were happy to see many of our regular customers! Thank you to all who made the time to stop by to reconnect and shop with us.

This is the season of asparagus and greens, a season that is long-awaited and rightly so, for local asparagus and early spring lettuces and greens are all the sweeter and luscious for the wait. Also on hand at last week's market were lovely spring onions, mint for tea, and gorgeous hothouse tomatoes. And spring chickens!~~~ yes, there are spring chickens for sale, too. The kombucha flavors are fabulously creative: buy a large bottle of kombucha, and bring it back each week to refill. (The inside of you will be so healthy and happy.) You'll also find raw-milk cheeses, the best beef and pork, herb plants, baked goods and breads and jams, and as the weeks progress, you'll see a couple more vendors ready with even more produce. A bit of patience is always necessary during this initial month of marketing as the field-growing season is a living, changing system all of its own~~~with its own timeline. Thank you all for learning to trust in the growing season whims and wisdom along with us.

As always, thank you so very much your continuing support, and for making this market such a success for all of us, customer and producer alike.   If you enjoy reading our email, or know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this humble gem of a market.

We’re back to our hours of 2pm- 6pm; you'll find us along our peaceful, green and grassy strip in Brook Park in Lewisburg. Bring your umbrellas tomorrow: we'll be there, rain or shine!
Blessings for a bright and lovely Spring!

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 and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred all natural ketchups and barbecue sauces, mustards, seasonal specialties
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, hothouse tomatoes
Hidden Branch Farm:
Seasonal produce
Mt NitaNee Kombucha:
Artisan kombucha, water kefir
Orchard Breeze Farm:
Orchard fruits, asparagus, spinach, spring onions breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants: this week, a selection of seed-grown herb and garden plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Asparagus Carbonara

Adapted from http://foodandwine.com
Recipe by Melissa Clark
Serves 4 as a side dish

A fun riff on the classic carbonara, swapping out the pasta for thin asparagus spears.The pancetta, cheese, egg flavors are all there, but with fresh green asparagus at the center. Add the pasta back in to bump it up to main dish status. Enjoy!

Ingredients:
4 ounces pancetta, cut into small dice
1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
2 large egg yolks, lightly beaten
1/2 tablespoon unsalted butter
3 tablespoons finely grated Parmigiano-Reggiano
Fine sea salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just enough to coat the skillet. Add the asparagus and 2 tablespoons of water and cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes. Remove the skillet from the heat and immediately add the egg yolks and butter to the skillet. Cook, tossing, until the butter is melted. Toss in the Parmigiano-Reggiano and season with salt and the pepper. Transfer to a bowl and serve right away.

Email us at svgmarket@gmail.com

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Thursday, May 2, 2019

News from the SVGM


Our outdoor market season begins tomorrow!
 2pm - 6pm
   
Hi everyone~
The Susquehanna Valley Growers Market opens its outdoor season tomorrow, and we can’t wait to see all of our wonderful customers again! This will be our 15th year, and we are always excited to be serving this lovely local community again. Spring offers a new start, often with new faces, and the beginning of another bountiful growing season. Come to welcome your favorite vendors back, and come to welcome our new ones. Come for the local flavors that this market has to offer, even in these early, often chilly and wet days of spring. The greens are at their finest, the asparagus at its sweetest, and Beaver Run Farm has fresh chickens, too.

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.   If you enjoy reading our email, or know of anyone who would be interested in knowing about our wonderful market, please forward this to them~~~ it is amazing how many folks out there are still unaware of this gem of a  market.

We’re back to our hours of 2pm- 6pm, and will set up along our peaceful, green andgrassy strip in Brook Park in Lewisburg.
We truly hope you stop by tomorrow to celebrate our opening day with us~~~

Blessings for a bright and lovely Spring!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: Will be back next week!
Beef, Pork and Poultry
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  
PA Preferred all natural ketchups and barbecue sauces, mustards, seasonal specialties
Wild for Salmon: first Friday of each month
Sustainably caught wild salmon and wild salmon products from Alaska's Bristol Bay
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, tomatoes
Punako Artisan Hearth:
Breads, pastries, specialty baked goods
Hidden Branch Farm:
Seasonal produce
Mt NitaNee Kombucha:
Artisan kombucha
Orchard Breeze Farm:
Orchard fruits, seasonal produce, baked goods, jams, jellies, butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items


Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/














Thursday, April 25, 2019

News from the SVGM


Indoor market hours 2pm-5pm

  Our outdoor market season begins
    next Friday, May 3!

                             
Hi everyone~

Yesterday morning while working outside, I was filled with the realization of the beauty of the glorious Spring we're having. It has been one of the loveliest I can remember in recent years, with comfortable temperatures and rainfall, and a gradual greening that has seemed to last for weeks. The shadows of the trees are filling in as the leaves unfurl, the birdsong is a symphony, the smells of freshly dug earth and freshly mowed grass, the softness of the warmer air ~~~ all bring a visceral quality to the season that touches all the senses and urges us to go outdoors.  I've not been too lulled, however, into thinking the cold is totally over: indeed, this weekend may hold some frosty overnight temperatures. That last frost still holds sway~~~

Tomorrow is the last indoor market of this spring: next Friday, the SVGM moves outside for its May-October market season.  The market will move outside into the parking area adjacent to Brook Park Pet Supply, and will resume its normal hours of 2-6pm. Many many thanks again to Sharon, owner of Brook Park Pet Supply, for so generously partnering with us to make this indoor market possible, and in such a great location. We appreciate her support so very much; if you ever shop at her store for your pet supplies, be sure to thank her, too. And please do shop there~~ it's a wonderful resource for all things pets: foods, treats, training aids, training classes, and grooming. Sharon's store has been an integral part of the surrounding pet owners' community for a long
time!

Here again is a preview of the vendors for the 2019 SVGM market season:
Cow-a-Hen Farm
Beaver Run Farm
Garden Secrets (last Friday of month)
Stone Meadow Farm
Wild for Salmon (first Friday of each month)
Punako Artisan Hearth
Broadway Acres Farm
Tarsa Family Farm (last half of season)
Weavers Hydroponics
Hidden Branch Farm
Mt NitaNee Kombucha
Orchard Breeze Farm
Clara’s Meadow Flowers and Herbs
Hannah Bahr Farm
Next week's email will include the vendor's products in it; there may be a bit of fluidity (as often happens) as the first month of market progresses. And we're happy to say that Woody Wolfe of Heart to Hand will once again be playing throughout the season. Woody has the ultimate playlist of tunes that bring a great background sound to the activity of the market whenever he plays. We'll let you know via this email of the dates he'll be appearing.

Also, we will return to our business hours of 2-6pm for the outdoor market season, so you'll have an extra hour to get there after work! Mark your calendars to be sure you stop by and celebrate our opening day with us~~~

Always, always, thank you, so very much for all of your continuing support, and for making this indoor market season another successful one. We hope to see you tomorrow~~

Blessings for a bright and lovely Spring!
   
This week at market:
Stone Meadow Farm: 

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: live guineas available this spring
Beaver Run Farms:
Pork, specialty cuts and products
Orchard Breeze Farm:
Lettuce, spinach, apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/













Thursday, April 18, 2019

News from the SVGM



                  Indoor market hours 2pm-5pm                              

Hello everyone~

Tomorrow's full moon accompanies this Spring's holiday weekend of the celebrations of both Passover and Easter. Indeed, in so many ways, Spring brings us a sense of the sacred in its miracle of new beginnings and growth and unfurling from the dormancy of winter.  This has been a rather warm April, and it's doing its job to awaken the plants and warm the ground from which they emerge. This may even be the weekend of the first mowing of lawns ~~~ enjoy that smell of freshly-cut grass! And get out there and dig and plant; there's nothing quite like playing in the dirt~~~

And all of us here at the Susquehanna Valley Growers Market  anxiously await the outdoor market season. The SVGM moves outdoors two weeks from tomorrow on Friday, May 3. Here is a preview of our 2019 vendor lineup:

Cow-a-Hen Farm
Beaver Run Farm
Garden Secrets (last Friday of month)
Stone Meadow Farm
Wild for Salmon (first Friday of each month)
Punako Artisan Hearth
Broadway Acres Farm
Tarsa Family Farm (last half of season)
Weavers Hydroponics
Hidden Branch Farm
Mt NitaNee Kombucha
Orchard Breeze Farm
Clara’s Meadow Flowers and Herbs
Hannah Bahr Farm


Most of our vendors are returning from last year, but we're also welcoming two new ones this season: Clara's Meadow Flowers and Herbs, and Hannah Bahr Family Farm. Clara's Meadow was one of the SVGM's original vendors, and is returning this season with fresh cut flowers and bouquets. Hannah Bahr Farm is a family farm joining us with seasonal produce and other products, all grown and produced on their local farm.
.
These next two Fridays are the last for this winter's indoor market, and you never know what early season produce may appear these days! Visit us these next two Fridays from 2pm to 5pm inside Brook Park Pet Supply. We'll hold you over until the May 3 opening of our outdoor market season!
   
Blessings for a bright and lovely Spring!
   
This week at market:
Stone Meadow Farm: 

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Hot Dogs, Burgers, and Sausages; live guineas available this spring
Beaver Run Farms:
Pork, specialty cuts and products
Orchard Breeze Farm:
Lettuce, spinach, apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/












Thursday, April 11, 2019

News from the SVGM


Indoor market hours 2-5pm

Hello everyone~

A happy Early Spring Thursday to you all~~~ enjoy the peeks of sunshine before tomorrow's Spring rain~~~

Bill Callahan has fresh chickens and fresh guineas this week. And Marvin from Orchard Breeze has had an array of fresh spring greens: spring mix, leaf lettuce, spinach and dandelion, along with his freshest of eggs, breads and sticky buns, apples and turnips. And Beaver Run has their outstanding pork, always delicious.

So stop by the indoor market for the best local foods available until the growing and the greening is in full swing; you never know what early season produce may appear these days! Visit us Fridays from 2pm to 5pm through the end of April, in our friendly, sheltered, indoor space inside Brook Park Pet Supply. We're but three weeks away from the May 3 opening of our outdoor market season~~~
   
Blessings for a bright and lovely Spring!
 
This week at market:
Stone Meadow Farm: 

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Fresh chicken and guineas; live guineas available this spring
Beaver Run Farms:
Pork, specialty cuts and products
Orchard Breeze Farm:
Lettuce, spinach, apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/




The Guinea Hen Insect Patrol, hard at work on Cow-a-Hen Farm










Thursday, April 4, 2019

News from the SVGM

 Indoor market hours 2-5pm

Hello everyone~

I still forget how excruciating the April wait is, and have to remind myself daily that the frenzied (beautiful) burst of Spring activity will come on strong once it does begin: underneath the landscape in its late-stage dormancy, things are about to wake up. 

Whatever they raise, our farmers are watching things wake up on their farms, too ~~~  soil is being enriched in anticipation of the  seeding of crops, grasses are greening and insects are emerging for their pastured animals and chickens. Despite the fields' sleepy appearance, it's a busy time in the agricultural world.

Be sure to stop by the indoor market for the best local foods available until the growing and the greening is in full swing; you never know what early spring vegetables may appear these days! Visit us Fridays from 2pm to 5pm through the end of April, in our friendly, sheltered, indoor space. We're but four weeks away from the May 3 opening of our outdoor market season~~~
   
Blessings for a bright and lovely Spring!
   
This week at market:
Stone Meadow Farm: back next week

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Fresh pork, chicken, and guineas; live guineas available this spring
Beaver Run Farms:
Pork, specialty cuts and products
Orchard Breeze Farm:
Lettuce, spinach, apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

Like us on Facebook:
https://www.facebook.com/Susquehanna-Valley-Growers-Market-164215936969045/




The Guinea Hen Insect Patrol, hard at work on Cow-a-Hen Farm