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

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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 10, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~
Fall's beauty is descending all around us~~~ the mornings are cool and crisp, the days are abundant with sun, and the leaves' colors are changing daily. We're headed toward the middle of October, and that means we've just three more markets, including tomorrow, until the 2019 SVGM outdoor season is over. We will, once again, move indoors the first of November, with a select few of our vendors. But these next three weeks bring with them the most abundant time of year for local foods, and really, these October markets are not to be missed. 

From beautiful heads of broccoli and cauliflower, to specialty winter squashes and salad greens, to sweet and tart apples, to beef, pork, ducks, turkeys and chickens, raw-milk cheeses and farm-fresh eggs, this is the place to stock up for the autumn ways of cooking.  Potatoes and winter squashes will keep for weeks in a cool place, as will garlic and onions and even most apples. The freshly harvested vegetables easily keep for a couple of weeks or more; even the lettuces stay fresh for a good two weeks. That's the beauty of buying so fresh and so local.

Brian Futhey, Stone Meadow Farm, has fresh steaks from grass-fed beef this week, along with his delicious raw-milk cheeses that we've all come to love.

It's also time to think about beginning to stock your winter freezers with the delicious local beef, pork, and poultry offered by Beaver Run Farm, Stone Meadow Farm, and Cow-a-Hen Farm. And Orchard Breeze Farm has freshly frozen corn for your freezers. This frozen corn is literally right off the cob, and would be great to have on hand for holiday meals or soups.

Don't miss this stunning time at the SVGM ~~~ market hours are 2pm to 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 see you tomorrow: we're looking forward to a sunny day! ~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal: Fresh steaks this week
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: Back at market October 18
PA Preferred: all natural ketchups and barbecue sauces, mustards, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm: 
Heirloom tomatoes, eggplant, greens, lettuce, French shallots, onions, garlic, green beans, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet potatoes, greens, eggplant, turnips, green beans, butternut squash, sweet & hot peppers, apples, freshly frozen corn, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Spinach, arugula, kale, collards,eggplant, broccoli, cauliflower, chard, beets, potatoes, sweet and hot peppers, green beans, savoy cabbage, head cabbage
Tarsa Family Farm: 
Heirloom potatoes, heirloom tomatoes, lettuce, arugula, baby chard, radishes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipe
Roasted Cauliflower and Farro Salad with Feta and Avocado

Adapted from http://www.cookieandkate.com
Serves 4

Ingredients:

Roasted cauliflower
1 large head cauliflower (about 2 pounds), cut into bite-sized florets
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes (scale back or omit if sensitive to spice)
¼ teaspoon fine sea salt

Garlicky farro
1 cup uncooked farro, rinsed
2 teaspoons extra-virgin olive oil
2 cloves garlic, pressed or minced
¼ teaspoon fine sea salt

Everything else
⅓ cup pitted Kalamata olives, rinsed, half sliced into small rounds and the rest halved lengthwise
¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
½ cup crumbled feta (about 2 ounces)
1 tablespoon lemon juice (about ½ lemon), plus more for serving
Freshly ground black pepper, to taste
1 avocado, sliced into thin strips
4+ handfuls leafy greens (spring greens, spinach, arugula or baby kale are all good choices)
Directions:
To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer across the pan. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce the heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.

In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.

Divide the avocado and greens between four dinner plates. Top with a generous amount of the cauliflower and farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve promptly.

Notes:
Recipe inspired by George’s at the Cove in La Jolla.
Leftovers should keep well for several days. Store greens separately and slice the avocado just before serving.
Spelt berries or wheat berries would also be great substitutions. You might have to cook those grains longer.
I think this would be good with cooked short-grain brown rice or quinoa instead of farro.
Skip the feta. You might want to add some extra olives to make up for it.


Email us at svgmarket@gmail.com

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Thursday, October 3, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~
The hint of the coming weeks' cool down is in the air today. The wet sheen from the rains and the overcast sky are throwing a rosy glow over our fields and hills and gardens ~ and soon the valley will be shining with the jewel tones of autumn's changing leaves.

As Bill Callahan says, it's time to "Put away the grill and get out the soup pot!"  Or, keep the grill on deck and get out the soup and stew pots and roasting pans. It's that time of year when we start to hunger for heartier, more warming food to weather us through these late year seasonal shifts.

The conscientiously raised and produced local foods that you find at the Susquehanna Valley Growers Market can satisfy that changing appetite that seems to be the hallmark of this time of year.  Everything from meats to potatoes to vegetables can be grilled to perfection on those gorgeous sunny autumn evenings. And when the evenings feel too short and cold and dark, it's time to throw it all into a soup or stew or roasting pan, and let the stovetop or oven do the work for you.

The important thing is to remember to start with the very best ingredients you can possibly get your hands on. With the best ingredients, cooking can remain pretty darn simple~~~  all the best meats or poultry or vegetables truly only need a bit of olive oil or butter, some herbs and a light sprinkling of salt, or a hit of a robust spicy seasoning, to bring out their inherent deliciousness. Even long-simmered dishes become more flavorful when you start with fresh and local. And fresh and local makes weeknight dinners easy and fast, because fresh and local means the flavor is already in there!

It's also time to think about beginning to stock your winter freezers with the delicious local beef, pork, and poultry offered by Beaver Run Farm, Stone Meadow Farm, and Cow-a-Hen Farm. Orchard Breeze Farm also has freshly frozen corn for sale for your freezers. This frozen corn is literally right off the farm, and would be great to have on hand for holiday meals or soups.

Bill Callahan of Cow-a-Hen Farm will have freshly cut pork, including roasts and sausage, and fresh chickens and ducks.

And tomorrow, Woody Wolfe will serenade us all with his wonderful voice and wonderful playlist and wonderful guitar playing. Thank you, Woody, for continuing to entertain us throughout the outdoor market season~~~ you literally bring a sense of joy every time you show up.

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 gem of a market.

We're headed into our final month outdoors ~~~ market hours are 2pm to 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 see you tomorrow: the cool crisp of early fall will be with us~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: freshly cut pork, including roasts and sausage, and fresh chickens and ducks
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: Back at market October 18
PA Preferred: all natural ketchups and barbecue sauces, mustards, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm: 
Heirloom tomatoes, greens, lettuce, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, cabbage, winter squash: delicate, acorn, spaghetti, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet potatoes, green beans, yellow beans, zucchini, summer squash, butternut squash, patty pan squash, sweet & hot peppers, tomatoes, apples, freshly frozen corn, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, spinach, arugula, beets, spaghetti squash, potatoes, zucchini, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, heirloom tomatoes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipe
Winter Squash Carbonara with Pancetta and Sage

Adapted from http://www.bonappetit.com
Recipe by Alison Roman
Serves 4

You can find an array of interesting winter squashes at the market right now:  including butternut, acorn, delicata, and others ~~~ use any of them, singly or in combination, for this recipe.

Ingredients:
2 tablespoons olive oil
4 oz. pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 oz. fettucine or linguine
¼ cup finely grated Pecorino, plus shaved for serving

Directions:
Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.

Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

DO AHEAD: Squash purée can be made 3 days ahead. Let cool; cover and chill.

Recipe #2
Crispy Chicken Thighs over Melted Zucchini

Adapted from http://www.foodandwine.com
Recipe by Ann Taylor Pittman

A warming one-pot dish that starts on the stovetop and finishes in the oven.  Refrigerate the chicken thighs after patting them dry for an hour or two to evaporate excess moisture; this will help in the crisping of the outside.
Try torn kale or chard, thinly sliced patty pans, cooked leftover winter squash or potatoes, even cherry tomatoes, in place of zucchini.

Ingredients:
8 cups loosely packed zucchini ribbons (from about 1 1/2 pounds zucchini)
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
4 (8-ounce) bone-in, skin-on chicken thighs
2 teaspoons olive oil
1 large Vidalia or other sweet onion (about 13 ounces), vertically sliced
4 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme, plus more for garnish
4 cups cooked quinoa

Directions:
Step 1  
Preheat oven to 450°F. Combine zucchini and 1 teaspoon salt in a colander; let stand until ready to use.

Step 2  
Combine pepper and remaining 1 teaspoon salt; sprinkle evenly over both sides of chicken thighs. Heat a 10-inch ovenproof skillet or sauté pan over medium. Add oil to pan; swirl to coat. Add chicken to pan, skin side down. Cook until skin is browned and crisp, about 10 minutes. Flip chicken thighs; cook 6 minutes. Remove chicken from pan (chicken will not be fully cooked).

Step 3  
Add onion, garlic, and thyme to drippings in pan. Cook over medium, stirring occasionally and scraping any browned bits from bottom of pan, until onion is crisp-tender, about 5 minutes.

Step 4  
Drain zucchini on several layers of paper towels; squeeze gently to remove excess moisture. Add zucchini to onion mixture in pan; toss with tongs to combine. Nestle chicken into zucchini mixture. Place pan in preheated oven; cook until a thermometer inserted in thickest part of chicken registers 165°F, 13 to 15 minutes. Serve chicken and zucchini over quinoa; garnish with thyme, if desired.


Email us at svgmarket@gmail.com

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Thursday, September 26, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~
Happy Autumn to you all!

The early weeks of fall are ones of change, with temperatures hot, mild and cold (sometimes all in one day), sometimes rainy, sometimes dry, but always beautiful as the humidity of summer wanes away; and the golden sheen of the landscape only hints at the colorful brilliance that lies ahead.

This is, simply, a gorgeous time at the SVGM. Make sure you put the market time, 2-6pm, on your Friday calendars, and take advantage of the bounty of local produce available right now: winter squashes like delicata, butternut, acorn, and spaghetti, nourishing greens like arugula, kale, collards, and chard, lettuces, fingerling potatoes, huge heads of broccoli, brilliant apples, colorful sweet and hot peppers, summer squashes like zucchini, yellow, and pattypan, and tomatoes.

 The nip in the evenings continues to make grilling a pleasure, but also makes us think of roast chickens and soups and chilis.  So come to market these September and October Fridays: make your autumn meals full of the nourishment and beauty and flavor only local can bring.

Linn Auman will be at market tomorrow with his Garden Secrets line of artisan condiments and relishes. As the season winds down, it's a good idea to stock up on mustards, barbecue sauces, etc. to get you through the winter months ahead. Stop by his stand to sample his delicious goods!

Bill Callahan of Cow-a-Hen Farm will have fresh ducks, smoked sausage, and other fall favorites tomorrow.

It's also time to think about beginning to stock your winter freezers with the delicious local beef, pork, and poultry offered by Beaver Run Farm, Stone Meadow Farm, and Cow-a-Hen Farm.  

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 gem of a market.

Market hours are 2pm to 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 see you tomorrow: the early fall weather is looking glorious!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh ducks, smoked sausage, and other fall favorites
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: at market this Friday
PA Preferred: all natural ketchups and barbecue sauces, mustards, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm: 
Heirloom tomatoes, greens, lettuce, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, cabbage, winter squash: delicate, acorn, spaghetti, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet potatoes, green beans, yellow beans, zucchini, summer squash, butternut squash, patty pan squash, sweet & hot peppers, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, spinach, arugula, beets, spaghetti squash, potatoes, zucchini, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, heirloom tomatoes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipe
Spicy Pork Bowls with Greens

Adapted from http://www.epicurious.com
Recipe by Chris Morocco, Bon Appetit, May 2019
Serves 4

Sambal oelek is a flavorful, simple Indonesian chile paste made from crushed raw red chiles, a little vinegar, and salt. Use as a condiment and also as an ingredient in cooked foods; it will taste like you are cooking with fresh chiles. Sambal oelek is available in most grocery stores right next to the sriracha in the Asian food section. One tablespoon is roughly the equivalent of a chopped, small jalapeño. (Info from Bon Appetit)

Use this recipe to create your own combinations: substitute steak or chicken or tofu, use different vegetables, try one of the many specialty rices available, such as basmati, brown and wild rice mixes, or even black rice.  The possibilities are almost endless~~~

Ingredients:
1 (1 1/4-lb.) pork tenderloin
3 Tbsp. sambal oelek
2 Tbsp. light brown sugar
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2 1/4 tsp. toasted sesame oil, divided
3 Tbsp. vegetable oil, divided
Kosher salt
2 medium carrots, peeled, sliced
1 bunch collard greens or other fresh greens such as kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang* (Korean hot pepper paste); for serving

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

Directions:
Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.

Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.

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

Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.

Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.



Email us at svgmarket@gmail.com

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Thursday, September 19, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

The official start of Autumn is just on the other side of this weekend, and we've been treated for a couple of weeks now by some absolutely stunning end-of-summer weather. The cool nights and warm, sunny days have that clarity of atmosphere that makes the days feel like they are literally glowing. And the lower light of the sun imparts a brilliance to the colors of the sky and the landscape, especially in the mornings and late afternoons. This morning I awoke to a lovely chill in my house that made that cup of coffee extra delicious ~~~

It is worth repeating here, that this is also the loveliest time of year at our market, with fall reflected in much of the jewel-colored produce you'll find on our vendors'  tables. Reds and yellows and oranges and russets and deep greens decorate the tables right now, in sweet and hot peppers, and sweet and spicy greens, and tomatoes and apples, and so much more. This week, too, Bill Callahan has fresh Hot Italian Grillers, fresh Pork, and fresh Chickens. The quality of the local food highlighted at the SVGM is unsurpassed, and it remains the healthiest way to eat with the highest nutrition precisely because the food is freshly harvested, or raised and produced on farms in our Susquehanna Valley.

So do your best to not miss the abundance of these next weeks at the SVGM. Eat fresh ~~harvested Friday mornings!~ and local, support your own and your family's health, and support the hardworking farmers and producers who make this market happen. We thank you, always, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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 to 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 see you tomorrow: the weather is looking glorious!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh Hot Italian Grillers, fresh pork, fresh 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, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm: 
Heirloom tomatoes, greens, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet corn, sweet potatoes, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, butternut squash, patty pan squash, sweet & hot peppers, watermelon, tea mint, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, spinach, arugula, beets, okra, spaghetti squash, potatoes, zucchini, beets, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, heirloom tomatoes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipe
Sweet Potato Fritters with Lemon-Tahini Sauce

Adapted from http://www.foodandwine.com
Recipe by Kelsey Youngman
Serves 4

Essentially a twist on the potato pancake, these fritters are made with a mix of sweet potatoes and either turnips or regular potatoes and very nicely spiced. You can find a variety of potatoes at the market to choose from, and you can also substitute market-fresh onions or shallots for the leeks that are called for here, and there are some delicious greens to choose from, also, to serve alongside or under the fritters. The ingredients in these delicate little pancakes are barely held together by a light batter: be sure to keep the heat at medium so they cook through and crisp up without burning.

Ingredients:
3/4 cup plain whole-milk Greek yogurt
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/2 teaspoon black pepper
2 1/2 teaspoons kosher salt, divided, plus more
1 pound sweet potatoes, peeled and coarsely shredded on a box grater
1 pound turnips or Yukon Gold potatoes, peeled and coarsely shredded on a box grater
1 1/2 tablespoons extra-virgin olive oil
2 medium leeks, thinly sliced
2 large eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
Vegetable oil, for frying
Baby kale, for serving

Directions:
Whisk together yogurt, tahini, lemon juice, garlic, pepper, and 1/2 teaspoon salt in a small bowl. Set aside.
 
Place a colander over a large bowl; add sweet potatoes, turnips, and remaining 2 teaspoons salt; toss to combine. Let mixture stand 10 minutes. Transfer mixture to a clean kitchen towel; gather up edges, and squeeze out excess liquid. Transfer sweet potato mixture to a medium bowl.
 
Heat olive oil in a large cast-iron skillet over medium. Add leeks and a pinch of salt, and cook, stirring occasionally, until leeks are soft and starting to brown, about 5 minutes. Remove from heat. Add cooked leeks, eggs, flour, cumin, turmeric, and ginger to sweet potato mixture, and stir until thoroughly combined.

Wipe out skillet, and add a 1/8-inch layer of vegetable oil. Heat over medium until shimmering. Working in batches, spoon 2 tablespoons of batter for each fritter into skillet about 2 inches apart, and flatten slightly with a spatula. Cook until golden and crisp, 2 to 3 minutes per side. Transfer fritters to paper towels to drain; sprinkle with salt to taste. Add more oil to skillet between batches as needed. Serve with lemon-tahini sauce and kale.

Email us at svgmarket@gmail.com

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Thursday, September 12, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

Tomorrow evening, just after sunset, it will look like the full moon is rising, and indeed it will be the final waxing of this year's Harvest Moon: in our Eastern time zone, the moon officially becomes full at 12:33am, Saturday the 14th. The Harvest Moon is the full moon that takes place nearest to the Autumn Equinox, and most often occurs in September, though occasionally in October. Because of the trajectory of the moon in the sky during this time of year, the moon rises just after sunset several days in a row during its peak fullness; during this time, there is no long period of darkness between sunset and moonrise for days in succession. These light-filled evenings historically aided traditional farmers during busy harvests despite the shortening daylight hours. In our modern age, even with  artificial light available, a clear evening with a full moon can still be of invaluable help to the farmers trying to harvest the many summer crops that are ready to bring in.

For others of us, this Harvest Moon is a reminder of the growth cycle, the growing season, the movement of the seasons~~~and how much our local foods are connected to those seasons. We see the change in produce, as the warm weather vegetables slow down in production and the cool weather vegetables begin to ripen. Even their colors echo the colors of fall: bright red and yellow peppers, orange squash and pumpkins, blushing apples. Fresh greens are beginning to reappear, also, as chard and kale and lettuces respond to the cooler temperatures. Autumn is always one of the prettiest times at our outdoor market, with the tables full of the colors of the season.

Hidden Branch Farm will return to market next week~ Corey is on a much-deserved vacation with his family.

And amazingly~~~it always feels that way!~~~we've just seven weeks of this outdoor season left! So do your best to not miss the abundance of these next weeks at the SVGM. Eat fresh ~~harvested Friday mornings!~ and local, support your own and your family's health, and support the hardworking farmers and producers who make this market happen. We thank you, always, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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 to 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 see you tomorrow: the weather is looking glorious!

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, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm: On vacation, back next week!
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet corn, sweet potatoes, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, spaghetti squash, patty pan squash, sweet & hot peppers, watermelon, cantaloupe, tea mint, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipes
Beef and Ginger Stir-Fry

Adapted from http://www.bonappetit.com
Recipe by Andy Baraghani
Serves 4

An incredibly simple recipe that lends itself to additions of a variety of ingredients. Serve this over rice, or stir in some sliced jalapeños and serve as a wrap filling with tortillas or lettuce leaves~~~

Ingredients:
1 lb. skirt steak, trimmed, sliced against the grain into ¼"-thick strips, patted dry
1 tsp. sugar
1 tsp. toasted sesame oil
1 tsp. plus 1 Tbsp. soy sauce
1 tsp. kosher salt, plus more
1 Tbsp. vegetable oil
1 medium sweet onion, sliced into ½"-thick rounds
1 3" piece ginger, peeled, very thinly sliced
Freshly ground black pepper
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. fresh lemon juice
Cooked rice (for serving)

Directions:  
Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.

Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.

Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and ⅓ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.

Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.

Divide rice among bowls and top with beef stir-fry.
Alternatively, stir in jalapeños and wrap in lettuce leaves or soft tortillas.

Pan-Grilled Sausages with Apples and Onions
Adapted from http://www.bonappetit.com
Recipe by Melanie Barnard, Brooke Dojny
Serves 2

A classic combination that is a quick and delicious supper
dish; it's also wonderful for brunches, and don't be afraid of the 2 tablespoons of sage! If you use fresh sausage, add a few more minutes to the cooking time before adding the onion and apple.

Ingredients:
3 tablespoons butter
4 fully cooked sausages (13 ounces total)
1 medium onion, sliced
1 medium-size tart apple, such as Granny Smith or Rambo, peeled, cored, sliced
1 cup apple cider or apple juice
2 tablespoons chopped fresh sage
2 tablespoons fresh lemon juice

Directions:
Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper.

Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.


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Thursday, September 5, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

Early fall's aura infuses the air today~~~ I know many of you hate to see summer winding down, but early this morning it was dewy and cool and magical as the sun rose up over our ridge. A walnut leaf spun in the breeze at the end of a spider's long thread; a large web, the labyrinthine geometry woven between an outdoor light and its wall, had captured an early fallen maple leaf and framed it like the piece of art the leaf-in-the-web then became.
The golden glow of the landscape is deeper this week, the cranberry viburnums have more than a hint of red in their leaves, and the sun's light as it sits lower in the sky seems to intensify the colors of the flowers.

The weekend ahead looks free of rain and full of the possibility of lots of sun and comfortably warm temperatures, so I imagine many of you will be outside, whether working or watching sports or walking or biking. Again, it's just about perfect weather for cooking over a grill: and speaking of food, we're entering the best time of year for shopping at the SVGM, with a colorful array of summer and early fall produce filling our tables.  Flavorful tomatoes, sweet watermelons, lovely spaghetti squashes, delicious sweet corn, earthy potatoes, yellow squash and zucchini for the grill~~~just a sampling of all there is available right now. This week, too, Bill Callahan has fresh turkeys and ducks, and Beaver Run Farm has their amazing variety of pork cuts and sausages, and Stone Meadow has many kinds of cuts of grass-fed beef along with their excellent raw-milk cheeses.

So do your best to not miss the incredible array of locally wonderful foods these next couple months at the SVGM. Eat fresh~~harvested Friday mornings!~ and local, support your own and your family's health, and support the hardworking farmers and producers who make this market happen. We thank you, always, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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 to 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 see you tomorrow: the weather is looking glorious!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh turkeys and ducks this week
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, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, spaghetti squash, patty pan squash, sweet & hot peppers, watermelon, cantaloupe, tea mint, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades


Seasonal Recipe
Deep-Dish Caramel Apple Pie

Adapted from http://www.foodandwine.com
Recipe by Kay Chun
Serves 6

Orchard Breeze Farm has wonderful apples for both eating and baking; the perfect excuse to bake up an apple something this weekend! Here's a recipe to whet your appetite~~~

Ingredients:
CRUST:
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 stick unsalted butter, cubed and chilled
5 tablespoons ice water

STREUSEL TOPPING:
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
5 tablespoons unsalted butter, cubed

FILLING
3 pounds Granny Smith apples (about 6)—peeled, cored and sliced 1/4 inch thick
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
Whipped cream, for serving

Directions:  
Make the crust In a food processor, pulse the 1 1/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter remaining. Sprinkle the ice water on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up the crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

On a lightly floured work surface, roll out the dough 1/8 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch, fold it under itself and crimp decoratively. Refrigerate the crust until chilled, about 15 minutes.
 
Meanwhile, make the streusel topping In a medium bowl, combine the flour, oats and brown sugar. Using your fingertips, blend in the butter until clumps form. Refrigerate until ready to use.

Make the filling Preheat the oven to 375°. In a large bowl, toss the apples with the flour, cinnamon and salt until evenly coated.

In a large skillet, combine both sugars and cook over low heat, swirling the pan occasionally, until the sugar is melted and the caramel is amber in color, about 5 minutes. Add the cream, butter and lemon juice (the caramel will bubble vigorously) and cook, stirring occasionally, until smooth, about 5 minutes.

Mound the apples in the crust. Pour the caramel over the apples and bake for about 30 minutes, until the crust is lightly golden. Top the apples with the streusel and bake for about 40 minutes longer, until the apples are tender and the topping is golden. Transfer to a rack to cool completely. Serve with whipped cream.

Make Ahead
The pie can be stored at room temperature overnight and then refrigerated for up to 2 days.


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Thursday, August 29, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

It's Labor Day weekend, and as the summertime feeling feels increasingly like that autumn feeling, once more we're all left wondering at the speed at which the leisurely summer months flew by. But the temperatures are amazingly comfortable these days, and though there's a threat of thunderstorms this weekend, there will be some beautiful moments to be enjoyed outdoors.

Labor Day weekend is still a weekend of cooking and eating outside whenever the weather allows. The market is full of the produce of late summer: zucchini and yellow squashes, butternut and spaghetti squashes, beans, onions and shallots and garlic, crazy numbers of tomatoes, beets, sweet corn, cucumbers, and sweet peppers and fun hot peppers to play with. The beef and pork and poultry is at its freshest, too, ready for basting or burgering or marinating to throw on the grill. Pick up some fresh flowers for your table, and some cheeses for your crackers.

Linn Auman will be at market tomorrow with his Garden Secrets  line of sauces, condiments and relishes. He'll have everything with him tomorrow, including his Cherokee Port Gourmet Ketchup and his Some Like It Hot peppers. We're always glad he's with us when the last Friday of the month rolls around.

Do your best to not miss the incredible array of healthy and locally wonderful foods these next couple months at the SVGM. Eat fresh~~harvested Friday mornings!~ and local, support your own and your family's health, and support the hardworking farmers and producers who make this market happen. We thank you, always, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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 to 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 see you tomorrow: the weather is looking glorious!

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: at market tomorrow!
PA Preferred: all natural ketchups and barbecue sauces, mustards, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot ' peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, patty pan squash, sweet & hot peppers, tea mint, tomatoes, apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades


Seasonal Recipes~

Easy Corn Fritters

Adapted from http://www.justataste.com
Recipe by Kelly Senyei
Makes about 15 fritters

These are very close to an old-fashioned corn fritter, with the addition of a bit of richness in the heavy cream. You can make them a savory option with the scallion-sour cream topping, or 
pour pure maple syrup over them for a nostalgic treat~

Ingredients:
3 cups corn kernels (See Note)
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
3/4 cup heavy cream
Vegetable oil, for frying
Sliced scallions, sour cream or garlic aioli for serving
                                    or
                   Maple syrup for serving

Directions:
In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir in the eggs and heavy cream until the batter is well-combined.

Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping, or serve them the old-fashioned way with maple syrup.

Note:
Fresh or frozen (thawed) corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.

Spicy Corn Fritters with Cilantro Cream
Adapted from http://www.feastingathome.com
Recipe by Sylvia Fountaine
Makes about 12 fritters

These corn fritters are a spicy alternative and can be a great appetizer or a great main dish. Try to get as many of the fresh ingredients you can at the SVGM for the very best flavor!

Ingredients:
Fritters:

1 C flour (or use gluten free flour blend, like Bob’s Red Mill)
1 tsp baking powder
1 tsp kosher salt
1 tsp smoked paprika
1 tsp sugar
1T coriander ( toasted and ground, or ground is fine too)
2 large beaten eggs
3/4 C whole milk or half and half
2 T lime juice zest of one lime
3 C fresh cut corn kernels ( 2 1/2 – 3 ears)
1/2 C diced red bell pepper
4 scallions chopped
1/4 C chopped packed cilantro
3/4 C shredded cheddar cheese
2 T finely minced jalapeno ( about 1 jalapeno)

Cilantro Cream:
1 C sour cream
1/2 C packed cilantro, stems OK
1/8 C fresh lime juice
1/2 tsp kosher salt
2 tsp cumin
1 small garlic clove

Directions:
In a large bowl, combine first 6 ingredients, mix well. In a smaller bowl whisk milk, eggs, zest and lime juice. Whisk wet into dry and making a batter. It is ok if there are tiny clumps, but work the big ones out with the whisk.

Fold in the remainder of the ingredients; corn, bell pepper, jalapeño, cilantro, scallions, cheddar.

Heat a large heavy bottomed skillet ( I use a cast iron skillet) with a generous amount of vegetable or canola oil, mixed with a little butter (optional) on medium high heat.

Wait until oil is hot, and turn heat down to medium.
Place rounded spoonfuls of fritter batter ( 2 inch round fritters) carefully into skillet and cook for about 3 minutes on each side until crispy and golden brown. Add more oil if necessary.

Make in batches, moving fritters to a sheet pan and transferring to a warm 350 F oven. Don’t worry if they are still a touch doughy in the middle, they will continue to cook in the oven.

In a food processor, pulse cilantro cream ingredients until blend until smooth. Serve on the side. Garnish with cilantro, lime and your favorite hot sauce.


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Thursday, August 22, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

This week brings us into late summer, and each minute of the next month will bring us incrementally closer to the Autumn Equinox. This is the time of summer that the landscape takes on a lovely golden glow. All around us are the subtlest of shifts happening~~~  the daylight is a little bit shorter, the garden growth a little bit slower, the sun sits just a bit lower in the sky, and the colors of our deciduous shrubs and trees in the gardens and fields and hills, show hints of the yellows and russets to come.

We are entering the most abundant and beautiful time of the outdoor market season, the season when the hot summer's vegetables in all their abundant glory make a bit of room for the early fall's vegetables, which in a few weeks will be in their own abundant glory. And as I said last week, with the onset of the busy first month of the new school year, there's no better way to keep your family and yourself nourished than by taking advantage of the season's local harvest.  And Fridays can be particularly hectic, we all know~~~

But do your best to not miss the incredible array of healthy, fresh, and locally wonderful foods these next months at market. Eat fresh~~harvested that morning!~ and local, and support your own and your family's health, and also these hardworking farmers and producers who make this market happen. We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

This week from Bill Callahan:  Freshly ground beef and pork, freshly dressed chickens, fresh turkey (first of this year), and lots of other fresh cuts of beef and pork!
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. We'll see you tomorrow, rain or shine or ominous clouds, heatwave or not~~~bring your water bottles and your largest shopping bags with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Freshly ground beef and pork, freshly dressed chickens, fresh turkey (first of this year), fresh cuts of beef and pork
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:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash,  fennel, zucchini and yellow squash, green beans, chard, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, patty pan squash, peppers, tea mint, tomatoes, apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, peppers, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades


Seasonal Recipes
Zucchini Walnut Crumble Bars

Adapted from http://theviewfromgreatisland.com
Makes 9-12

This is a very different kind of layered bar cookie with lightly sweetened and spiced shredded zucchini as its unusual star. A unique treat for the late summer~~~

Ingredients:
Shortbread Dough and Topping
1 cup (16 Tbsp) unsalted butter, at room temperature
2/3 cup dark brown sugar, firmly packed
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp freshly grated nutmeg
2 cups all purpose flour
1/2 cup chopped walnuts
Filling
1 1/2 packed cups shredded zucchini
1 tsp lemon juice
1 Tbsp sugar
1/4 tsp cinnamon
1/4 tso freshly grated nutmeg
Directions:
Preheat the oven to 350F. Lightly spray a 9x9 square baking pan
Cream the butter and sugar together until light and fluffy. Beat in the salt, vanilla, and spices.

Add in the flour, a cup at a time, and mix just until it is combined.
Take about 2/3 of the dough and press it into the bottom of a 9x9 square baking pan. I like to line the pan with parchment paper with long ends so that I can lift it out after it cools...it makes cutting easier and prettier, but this is optional. Cover the whole bottom surface, using your hands to lightly pat the dough down. It helps to flour your hands.

Put the grated zucchini in a clean kitchen towel and wring out the moisture. Toss with the lemon juice, sugar, and spices.
Spread the zucchini out over the bottom crust as evenly as possible.

Take the rest of the dough and mix it with the chopped walnuts. Crumble it between your fingers over the zucchini, making an even layer of small crumbles. It's fine if some of the zucchini shows through.

Bake for about 35 minutes until the top is starting to turn light brown around the edges.

Make these zucchini walnut crumble bars your own ~
Make them nut free ~ substitute rolled oats for the nuts.
Make them with whole grains ~ use half oat flour or half whole wheat flour.
Make them fruity ~ add some thinly sliced or chopped apple to the zucchini filling.  A little applesauce might even work.

Chocolate Chip Zucchini Cookies
Adapted from http://kristineskitchenblog.com
Makes 18 cookies

Made with whole grain flour, ground flaxseed, and oats, these cookies are sweetened with banana, honey, vanilla and cinnamon, and dotted with dark chocolate chips. Try them as a breakfast cookie~~~

Ingredients:
1 medium zucchini
2 cups old-fashioned oats
1 cup whole wheat flour
½ cup ground flaxseed
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ cup 4 tablespoons unsalted butter, melted and cooled slightly
1 large ripe banana mashed
1/3 cup honey
1 large egg
2 teaspoons vanilla
½ cup dark chocolate chips

Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Grate the zucchini. You want about 1 cup of zucchini. Place the zucchini in a clean kitchen towel, hold over a bowl, and squeeze out the excess liquid. Set aside.

In a medium bowl stir together the oats, whole wheat flour, flaxseed, cinnamon, baking soda, and salt.

In a large bowl, whisk together the melted butter, mashed banana, honey, egg, and vanilla. Pour the dry ingredients into the bowl with the wet and stir until just combined. Fold in the grated zucchini and chocolate chips.

Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they won't flatten on their own during baking. Bake cookies for 11-14 minutes, until set and lightly golden.

Once completely cooled, cookies can be stored in an airtight container in the freezer for up to 2 months.


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Thursday, August 15, 2019

News from the SVGM



Thursday, August 15, 2019
                    Market hours 2pm - 6pm
                           

Hi everyone~

It's only the middle of August, but with kids going back to school next week, it feels like summer is already over! Whether a function of my older age or changed school calendars, summer feels shorter, without a doubt. I have to remind myself that it's indeed the school calendar summer vacation that is coming to an end, and the weather and long days of the season are with us for quite a while yet~~~

The sun is still warm and the heat is still on; the evenings still stretch out beyond eight o'clock, and it's still the harvest season:  tomatoes, corn and zucchini remain abundant, along with so much more. It's a great time of year to shop the SVGM, and a great time of year to nourish your family with freshly-harvested local foods full of the nutrients that keep you healthy. Summer's leisure is about to segue into "school's in" busyness, and feeding your family with the best you can find locally will go far in keeping up the energy, awareness and concentration so necessary for the activities school brings. So stock up at the SVGM for the week ahead~~~ everyone willl feel better and more energized for eating this way!

And Bill Callahan has fresh chickens tomorrow. Talk about fresh.

Put us on your permanent Friday schedule so you don't miss the bounty of these next months at market. Eat fresh~~harvested that morning!~ and local, and support these hardworking farmers and producers. We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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. We'll see you tomorrow, rain or shine or ominous clouds, heatwave or not~~~bring your water bottles and your largest shopping bags with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh 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:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash,  fennel, zucchini and yellow squash, green beans, chard, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, patty pan squash, peppers, tea mint, tomatoes, Lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs: Back next week!
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, peppers, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades


Seasonal Recipe
Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts

Adapted from http://www.epicurious.com
Recipe by Maggie Ruggiero
Serves 4-6 as appetizer

A simple but freshly delicious starter to kick off a weekend meal~~~

Ingredients:
3 Tbsp finely chopped shallot
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil, divided
1 1/2 pints grape or cherry tomatoes, halved
1/3 cup chopped piquillo peppers
8 (1/4-inch thick) rounds soft mild goat cheese
Accompaniment: toasted baguette slices or crackers

Directions:
Preheat broiler.
Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.
Cook's note
Dish, without cheese, can be made 5 hours ahead and kept at room temperature. Bake before serving.


Seasonal Recipe
Bourbon Coffee Barbeque Sauce

Adapted from http://www.food52.com
Recipe by buck
Makes 2 cups

A homemade barbecue sauce recipe with coffee and bourbon is just the thing to baste whatever you're firing on the grill, from steaks to chops to kielbasa~~~

Ingredients:
1/2 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground black pepper
2 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon prepared mustard
3 tablespoons apple cider vinegar
1/4 cup bourbon
1/2 cup coffee
1 cup ketchup

Directions:
Combine all ingredients in a sauce pan and simmer for 20 minutes, stirring occasionally. Refrigerate leftover sauce.

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Thursday, August 8, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

Last week as we headed into the final hour of market, storm clouds and a rumbling of thunder began to move in. The day had been a lovely one, full of sun and happy shoppers, but how quickly the sky turned ominously gray. A little awestruck at the beauty of the shifting clouds, a little nervous at the prospect of a thunderstorm, we checked our phones for radar updates, and it didn't look good: the storm was headed directly for us, and there appeared to be a lot of rain contained in it.  The shoppers had dwindled, so we stood talking with each other, keeping watch on the darkening clouds and radar, and wondered when the right time to shut the market down would be, if necessary. But the storm ended up skirting us, and closely moved around us to park itself barely northeast of the market for a good forty-five minutes or so. The lightening high above flashed in horizontal lines through the clouds and the thunder rolled and grumbled in that way that you can almost feel it through the ground. The storm continued its way northeastward, and we came to learn that indeed there was an awful lot of rain ~  inches, in fact, ~ giving rise to flood watches and warnings as a result.  This seems to be this summer's way, these storms that hit random areas, not necessarily widespread areas, either, but storms with gullies of rain and crazy winds..... we hope you've all been safe from these storms, and have not suffered too much damage as a result.

Thunderstorms, crazy rains, turbulent winds, hail: whatever has come our way, our vendors' tables are still loaded with the gorgeous, freshly flavorful produce of the season. The corn is sweet and juicy, perfect simply boiled, but also perfect in salads and salsas and risottos or on the grill. The tomatoes are equally delicious this year; I watched some taste-testing between the vendors last week, and it was a toss up on who had the sweetest golden cherries!  Thickly sliced on a sandwich, tossed in oil and vinegar as a topping for grilled bread slices, baked in a rustic tart or tossed into pasta ~~~ tomatoes are what we wait for almost more than anything else. There are cucumbers for pickling and slicing, zucchini and yellow squash among the patty pans; freshly dug potatoes, pink and green okra, eggplants, sweet and hot peppers and more~~~

And Bill Callahan has fresh chickens, ducks and pork this week; it's been a good year for ducks! The freshest of meats and poultry, excellent raw-milk cheeses, fresh flowers: there is so much to be found at the SVGM right now.

Whatever you do, don't miss the bounty of these next months at market. Put us on your permanent Friday schedule, and eat fresh~~harvested that morning!~ and local, and support these hardworking farmers and producers. We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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. We'll see you tomorrow, rain or shine or ominous clouds, heatwave or not~~~bring your water bottles and your shopping bags with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh ducks, pork 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:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash, kohlrabi, fennel, zucchini and yellow squash, green beans, chard, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, okra, cucumbers, zucchini, summer squash, patty pan squash, peppers, tea mint, tomatoes, Lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, peppers, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades

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

Seasonal Recipe
Spiced Pork Chops with Cucumber Pico de Gallo

Adapted from http://www.foodandwine.com
Recipe by Amy Thielen
Serves 4

Ingredients:
CUCUMBER PICO DE GALLO
1 cup diced cucumber
3/4 cup minced fresh cilantro leaves and stems (about 1/2 bunch) 1/2 cup finely diced sweet onion
2 tablespoons extra-virgin olive oil
1 tablespoon minced jalapeño
2 teaspoons lime zest plus 1/4 cup fresh lime juice (from 2 limes) 1 1/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika
PORK CHOPS
4 (7-ounce) bone-in center-cut pork chops
1/2 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon smoked paprika
2 tablespoons canola oil

Directions:
Make the cucumber pico de gallo: Stir together all ingredients for the cucumber pico de gallo in a medium bowl, and set aside.
 
Make the pork chops: Sprinkle the pork chops with salt, and set aside. Stir together the sweet paprika, garlic powder, cumin, allspice, and smoked paprika in a small bowl. Sprinkle both sides of pork chops with spice mixture.

Preheat a gas grill to medium-high. Rub both the pork chops and grill grates with a thin layer of canola oil. Grill pork, covered, flipping and rotating occasionally, until just cooked through and the internal temperature reaches 135°F, about 8 minutes.

Pile pork chops onto a platter, garnish heavily with the cucumber pico de gallo, and serve immediately.

Seasonal Recipe
Warm Puttanesca Pasta Salad

Adapted from http://www.foodandwine.com
Recipe by Ann Taylor Pittman
Serves 4

Ingredients:
1 pound cherry tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced shallot (from 1 medium shallot)
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 large garlic clove, grated
12 ounces uncooked short-shaped pasta, such as rigatoni, penne or cavatappi
4 (1/2-ounce) prosciutto slices
3 oil-packed anchovies, finely chopped
1/2 cup thinly sliced fresh basil
1/2 cup coarsely chopped green or black olives of your choice, such as Castelvetrano, Kalamata, or oil-cured
2 tablespoons chopped fresh oregano
2 tablespoons drained nonpareil capers
Fresh basil leaves, for garnish
1/2 teaspoon cracked black pepper, for garnish (optional)

Directions:
Place tomatoes in a medium bowl; sprinkle with salt and ground pepper, and toss to combine. Add shallot, oil, vinegar, and garlic; toss well. Let stand at room temperature at least 20 minutes.

Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup cooking liquid; drain pasta.

Place 2 prosciutto slices on paper towels on a microwave-safe plate. Microwave on HIGH until crisp, 1 minute and 30 seconds to 2 minutes. Repeat with remaining 2 prosciutto slices. Or crisp the prosciutto in the oven on a parchment-lined pan at 350°F for about 15 minutes.
 
Drain tomato mixture over a bowl, reserving liquid. Combine warm pasta, anchovies, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium-high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat. Stir in drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble prosciutto over pasta; garnish with basil leaves and, if desired, cracked pepper.

Serve warm or at room temperature.


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Thursday, August 1, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

A blessed Lammas to you all!  The beautiful summer days of the first week of August were traditionally part of this celebration of the first harvests of grain, and communities and societies gathered to honor the harvest in their many individual ways. Grain meant bread, and bread meant sustenance, enough to get one’s family through the coming year ahead. Lammas was a time to give thanks for a successful harvest, and for the abundance that harvest brought~

Here in our beautiful and fertile Susquehanna Valley, crop fields are, this year, wetly lush and green and tall and growing toward the autumn. The hot weather vegetables, from zucchini to eggplant to tomatoes, are in full swing; fall vegetable seeds have been planted and are sprouting; the fruits, berries, peaches, and apples, are moving through their own seasons. It is high summer harvest at the Growers Market, where the freshest, just-picked produce decorates our vendor tables, and the freshest meats and poultry to be had can be found. Decorate your grills and plates with the abundance that is local ~~~ gather your families and friends, and celebrate the local harvest of summer!

Bill Callahan has freshly dressed chickens and ducks this week, perfect for the grill!

We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.
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!~ and local, and support these hardworking 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: Freshly dressed chickens and ducks
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, chard
Orchard Breeze Farm:
Lettuce, kale, sweet corn, 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: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades

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

Seasonal Recipe
Ramen with Steak and Sesame-Ginger Dressing

Adapted from http://www.bonappetit.com
Recipe by Claire Saffitz, June 2017
Serves 4

This salad is an easy midweek summer dinner, delicious in its freshness and bright flavors. It uses some of the more unique and perhaps underused produce you can find at the market these days, but, as always, feel free to use whatever veggies you like and crave~~~~

Ingredients:
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1½ teaspoons sugar
1 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
½ cup vegetable oil
1½ teaspoons toasted sesame oil
8 ounces dried ramen noodles (flavor packet discarded)
Kosher salt
12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
1 small kohlrabi, peeled, cut into matchsticks
3 scallions, thinly sliced
2 cups thinly sliced Napa cabbage
1 cup cilantro leaves with tender stems
¼ cup crushed salted, roasted cashews
1 tablespoon crushed Sichuan peppercorns

Directions:
Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Email us at svgmarket@gmail.com

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