.

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, December 26, 2019

News from the SVGM

Indoor winter market hours 2pm to 5pm

Hi everyone~

We hope the holidays have been good for you so far~ A huge part of the hustle is now behind us, and there is a certain amount of settling into this last week of December, this last week of 2019, as we begin to think about how we'll welcome in the New Year. Some will celebrate with food and drink and noisemaking, others may not even make it until midnight, but no matter how you choose to observe the move into 2020, we wish you all a Happy New Year!

The SVGM Indoor Market continues every Friday: Bill Callahan and Brian Futhey will both be on hand almost every Friday until next spring. These guys offer up some of the best meats and poultry and cheese you'll find anywhere, locally and conscientiously raised and produced, so keep us in mind when you're making those hearty winter staples~~ soups, stews, chilis, roasts, braises, and grilled cheese sandwiches. They have everything from steaks and ground beef to sausages and ribs.

Stay warm and nourished so you can stay healthy during this busy, fun, and often chilly holiday season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, cozy, convenient space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry
       
How do chickens keep their feet warm on a cold day?
On Cow-a-Hen Farm


Email us at svgmarket@gmail.com

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Thursday, December 19, 2019

News from the SVGM

Indoor winter market hours 2pm to 5pm

Hi everyone~

We wish you all a Merry Christmas and Happy Holidays~ enjoy your gatherings and the warmth, love, and laughter that comes with these seasonal celebrations. We wish you all the very best for these last weeks of 2019~~~

The SVGM Indoor Market continues every Friday, so keep us on your schedule for your comfort food makings and the next round of celebratory meals. Tomorrow is the last Friday for fresh local produce at the winter market for quite a while, and the potatoes and carrots and apples and cabbages are delicious as only locally grown can be. Bill Callahan will have fresh chickens and guineas, and tomorrow is the last chance to order Christmas turkeys from him. 

So stay warm and stay nourished so you can stay healthy during this busy, fun, and often chilly holiday season~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our sheltered, cozy, convenient space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry~ Fresh Chickens and Guineas! Last chance to order a Christmas turkey.
Hidden Branch Farm: Last week at indoor market
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, sweet potatoes, kohlrabi
Orchard Breeze Farm:  Last week at indoor market
Apples, sweet potatoes, turnips, jams, jellies, fruit butters, fresh eggs
       

How do chickens keep their feet warm on a cold day?
On Cow-a-Hen Farm




Email us at svgmarket@gmail.com

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Thursday, December 12, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~
We wish you a safe and joyful holiday season as the meeting and greeting and shopping and feasting goes on~  this is the time it feels like "you won't get it all done and how did the holidays arrive so fast, anyway?" So we wish you, also, some calm within the whirlwind, and an abiding sense of peace underlying all the rushing around.

The SVGM Indoor Market continues every Friday, so keep us on your schedule for your comfort food makings and the next round of celebratory meals. We will still have fresh local produce tomorrow and next Friday, so keep that in mind as you plan your holiday shopping: this is still some of the freshest and most nutritious food you'll find in the area right now~ do your souls and body a favor and eat local as much as you can!

Enjoy this holiday season, and stay warm and stay nourished so you can stay healthy during this busy, fun, and often chilly time~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: Back next week!
Beef, Pork and Poultry
Hidden Branch Farm: 
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, sweet potatoes, kohlrabi
Orchard Breeze Farm:  Back next week!
Apples, sweet potatoes, turnips, jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Rigatoni with Veal Bolognese and Butternut Squash

Adapted from http://www.foodandwine.com
Recipe by Andrew Zimmerman
Serves 6 to 8

Ingredients:
2 thick-cut slices of bacon, minced
2 tablespoons extra-virgin olive oil
1/2 cup minced carrot
1/2 cup minced celery
1/2 cup minced onion
3 large garlic cloves, thinly sliced
Kosher salt
1 pound ground veal
1 sage sprig
1 parsley sprig
1 bay leaf
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 cup dry red wine
One 15-ounce can diced tomatoes
2 1/2 cups chicken stock or low-sodium broth
1/2 medium butternut squash—peeled, seeded and cut into 1/2-inch dice (3 cups)
1/4 cup heavy cream
Freshly ground white pepper
1 pound rigatoni
Finely chopped thyme, for garnish

Directions:
In a large enameled cast-iron casserole, cook the bacon in the oil over moderate heat, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the carrot, celery, onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the ground veal, sage, parsley, bay leaf, oregano and basil and cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.

Add the wine to the casserole and cook, stirring, until nearly evaporated, about 3 minutes. Add the tomatoes with their juices and cook, stirring, until the liquid has reduced by half, about 4 minutes. Add the stock and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly reduced, about 8 minutes. Stir in the squash and simmer, stirring occasionally, until the squash is tender, about 25 minutes. Discard the sage, parsley and bay leaf. Stir in the heavy cream and season the sauce with salt and white pepper; keep warm over very low heat.

In a large pot of salted boiling water, cook the pasta until al dente. Drain well and transfer the pasta to deep bowls. Spoon the sauce over the pasta, garnish with thyme and serve.

Note:
The Bolognese sauce can be refrigerated for up to 2 days. Reheat gently before serving.




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Thursday, December 5, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

With last week's late Thanksgiving weekend there came a perceptible energetic shift as the holiday craziness rushed into place~ we hope you all had a lovely Thanksgiving, and wish you luck with your own holiday preparations over this next month!

We want to remind you that the SVGM Indoor Market continues every Friday: keep us on your schedule for your comfort food makings and all the basics for the next round of celebratory meals. Both Hidden Branch and Orchard Breeze Farms will be with us until the Friday before Christmas, so keep that in mind as you plan your shopping over these next weeks: this is still some of the freshest and most nutritious food you'll find in the area right now~ do your souls and body a favor and eat local as much as you can!

Enjoy this holiday season, and stay warm and stay nourished so you can stay healthy during this busy, fun, and often chilly time~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Hidden Branch Farm: 
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, kohlrabi
Orchard Breeze Farm:  
Apples, sweet potatoes, turnips, jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Coconut Curry Chicken Noodle Soup

Adapted from http://cooking.nytimes.com
Recipe by Julia Moskin
Serves 4

Nothing quite has the warming power during the cold months as the flavorful spices of curry. To add an extra layer of heartiness to this soup, add cooked potatoes to the broth and simmer in the broth to absorb the flavors; be sure to remove the chicken after it's done to prevent over cooking (!), and add back in when getting ready to serve. You can also easily used leftover cooked chicken or turkey. Cut back the chicken stock to 3 cups for a thicker soup. This tastes even better the next day, as most soups do~~~

Ingredients:
2  tablespoons vegetable oil
1  small onion, minced
1  tablespoon minced ginger
1  tablespoon minced lemon grass or pale green cilantro roots
2  cloves garlic, minced
1  teaspoon dark red chili paste, such as sambal, more for serving
¾  pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3  tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
½  teaspoon paprika
1  can (14 ounces) unsweetened coconut milk
½  cup half-and-half
4  cups chicken stock
¼  teaspoon ground turmeric
2  tablespoons fish sauce
1  tablespoon sugar, more to taste
 About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8  ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
Toppings for serving:
1  cup bean sprouts
3  tablespoons chopped cilantro
2  scallions, cut into thin rings
2  shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
 Quartered limes for serving

Directions:
Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.



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Thursday, November 28, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

A very Happy Thanksgiving to all of you!

We want to remind you that the Indoor SVGM will be open tomorrow~~~ be sure to remember to stop by if you need anything post-Thanksgiving to get you through the weekend's entertaining, and into next week.

Enjoy this traditional opening of the holiday season, and stay warm and stay nourished so you can stay healthy during this busy and often chilly time~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh chickens
Hidden Branch Farm: 
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, kohlrabi
Orchard Breeze Farm:  See you next week
Apples, sweet potatoes, greens, turnips, jams, jellies, fruit butters, fresh eggs


Email us at svgmarket@gmail.com

Like us on Facebook:
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Thursday, November 21, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

Thanksgiving is next week, and along with cooking the traditional holiday meal, many of you will also be hosting out-of-town family and friends for the weekend. Don't forget to shop at the indoor SVGM tomorrow and even next Friday, for the best seasonal foods the Valley has to offer for all your Thanksgiving weekend needs. From poultry and meats to late autumn vegetables, fruits, and handmade raw-milk cheese, our farmers can help get you through the upcoming holiday season.
And in that holiday spirit, we've included three variations on mashed potatoes in this week's recipes, just for a little bit of inspiration~~~

Bill Callahan will have fresh chickens tomorrow, and has provided us with another whimsical photo~ at the end of this email~  of his life on Cow-a-Hen Farm.

Enjoy the segue into the holiday season, and stay warm and stay nourished so you can stay healthy~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh chickens
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics, greens
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes, broccoli, cauliflower, kohlrabi
Orchard Breeze Farm:  At market this week
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipes
All adapted from http://foodandwine.com

Mashed Sweet Potato Gratin with Smoked Gouda and Shallots
Recipe by Phoebe Lapine
Serves 6

Ingredients:
1 pound russet potatoes, peeled and cut into 2-inch chunks
1 pound sweet potatoes, peeled and cut into 2-inch chunks
Salt
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
1 tablespoon olive oil
4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
3 ounces smoked Gouda cheese, grated (3/4 cup)

Directions:
In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish.

Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese.
Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven.

Make Ahead
The gratin can be made 1 day ahead and rewarmed, covered, in a 300° oven.

Sweet Potatoes with Apple Butter
Recipe by Marcia Kiesel
Serves 8-10

Ingredients:
4 pounds sweet potatoes
6 tablespoons unsalted butter, at room temperature
1/2 cup apple butter
Salt

Directions:
Preheat the oven to 350°. Pierce the sweet potatoes all over with a fork and place on a large rimmed baking sheet. Bake for 1 1/2 hours, or until very tender.

Peel the sweet potatoes and transfer to a large bowl. Mash with a potato masher until creamy, then mash in the butter and apple butter. Season with salt and serve.

Herb-Scented Mashed Potatoes
Recipe by Justin Chapel
Serves 8-10

Ingredients:
1 1/4 cups heavy cream
1 1/4 cups whole milk
2 sticks unsalted butter, plus melted butter for brushing
Two 4-inch rosemary sprigs
2 sage sprigs
2 garlic cloves, crushed
5 pounds baking potatoes, peeled and cut into 2-inch pieces Kosher salt
Pepper

Directions:
In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the rosemary, sage and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Make Ahead
The mashed potatoes can be prepared through Step 2 and refrigerated overnight. Reheat gently before scraping into the baking dish and broiling.


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"Every load of hay gets a comprehensive quality check."

































Thursday, November 14, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

Just a friendly reminder that the Indoor SVGM continues to take place every Friday, now through the end of April, in our wonderful space within Brook Park Pet Supply ~~~ great parking, easy access, and warmth!

And with Thanksgiving just two weeks away, remember that you can find wonderful, seasonal, local food for your celebrations at the market, too: winter squashes, cabbages, turnips, onions, potatoes, turkey. It's time to think about your Thanksgiving shopping list, so be sure to check out what our vendors have to offer.

It's officially cold outside, so take off that chill with a slow-simmered one-pot meal full of the best local foods you can find in season ~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics, greens
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes, broccoli, cauliflower, kohlrabi
Orchard Breeze Farm:  Every other week~ see you next week!
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Stuffed Winter Squash

Adapted from http://splendidtable.org
Recipe by Alana Chernila
From The Homemade Kitchen by Alana Chernila, Clarkson Potter 2015
Serves 4

Talk about soul-satisfying, healthy and hearty food: the following recipe allows for endless experimentation with equally endless combinations of grains, vegetables, apples and proteins. A way to cook up local and seasonal at its best~~~

Ingredients:
2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
3/4 teaspoon kosher salt
6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
1 cup chopped leeks (1 small leek)
1 cup chopped apple (1 to 2 apples)
Freshly ground pepper
2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons
4 fresh sage leaves, coarsely chopped
2 cups cooked millet, rice, or quinoa
1/2 cup grated Cheddar cheese

Directions:
Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Variations
-Chopped fried bacon is a great substitute for the chorizo.
-Crumbled corn bread is a delicious substitute for the grain. When you make corn bread and have a few pieces left over, just crumble them into a container and freeze them for your next batch of stuffed winter squash.
-If you don’t have leeks, substitute a medium red onion.
-If you don’t have Cheddar, substitute Parmesan or other sharp cheese.

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Thursday, November 7, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

The clocks have changed, the days are ending earlier and earlier,  the breezes feel biting, sweatshirts and fleeces layer in warmth~~~ as do cozy throws and blankets, and cups of hot cider and hot chocolate and tea. It's time for bringing warmth and comfort into our foods, and the SVGM Indoor Market at Brook Park Farm is the perfect place to start your shopping for local goodness that you can roast and stew and chili-up.

Here's a delicious example of how our own vendors cook for themselves with our local foods, via Bll Callahan of Cow-a-Hen Farm:

"Cow-a-Hen Farm duck breast with Hidden Branch carrots. Hidden Branch squash stuffed with Orchard Breeze apples and Macneal maple syrup.

Season to suit, roast till done, and eat until comfortably full."


It seems this year November literally ushered in the cold chill of mid-autumn, so don't forget the local goodness you can find at the Indoor SVGM ~~~ and cook up some body-and-soul-satisfying comfort!
We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes
Orchard Breeze Farm:  
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Garlic Braised Short Ribs With Red Wine

Adapted from http://cooking.nytimes.com
Recipe by Alison Roman
Serves 6

This is a cold-weekend recipe that will fill the house with delicious aromas as it cooks all afternoon. Serve it with rough mashed heirloom potatoes and garlicky sautéed kale for comfort food at its best~~~

Ingredients:
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in  water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
½ cup finely chopped chives
1 tablespoon finely grated lemon zest

Directions:
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.

Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.

Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

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Thursday, October 31, 2019

News from the SVGM



Thursday, October 31, 2019

The SVGM indoor season begins tomorrow
***
New hours 2pm to 5pm***

Hi everyone~
Thank you all again for supporting another wonderful outdoor season of the Susquehanna Valley Growers Market. Tomorrow is the first day of our indoor market: thanks to the continued graciousness of owner Sharon Klose, the SVGM moves into Brook Park Pet Supply, the just-about-perfect indoor space for the upcoming cold months. We've got warmth and convenient parking, and will be there every Friday until May. Please make note, though~ our indoor hours are now 2pm to 5pm.

This year, as in past years, you'll find a few of our produce vendors joining Stone Meadow Farm and Cow-a-Hen Farm in the beginning of this late fall time. Tarsa Family Farm, Hidden Branch Farm, and Orchard Breeze Farm will be indoors, all hopefully through at least Thanksgiving, and hopefully through Christmas, depending on their supplies of winter produce.

Tomorrow, Bill Callahan of Cow-a-Hen Farm will have freshly cut pork and freshly dressed chickens.

Steve and Becky Forman of Beaver Run Farm will no longer be with the SVGM~  they're retiring, happily so, and we all wish them the best of everything in the future, and thank them for their many years with the market.

This misty, rainy warm Halloween Thursday is about to blow in some colder weather, so don't forget the deliciously healthy local foods you can find at the Indoor SVGM~~~ you'll be wanting to make soups and stews and roasts and other hearty, soul-warming things, so put us on your Friday lists~~~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: freshly cut pork, freshly dressed chickens
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, potatoes
Orchard Breeze Farm:  Every other week
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Winter Squash Soup

Adapted from http://www.errenskitchen.com
Recipe by Erren Hart
Serves 4

This is the kind of really good basic recipe that allows for endless individualization.  With the local winter squashes available, now is the time to make this soup. Don't forget to consider sweet baking pumpkins as a part of the mix. An easy way to get around peeling and chunking is to halve the squashes, scrape the seeds out of them, brush them with a touch of olive oil, and bake in a 375 oven until tender. Simply scrape the roasted puree from the shells and proceed with the recipe; adjust the amount of liquid/stock used as necessary.  Consider handfuls of fresh herbs like sage and thyme, or a kick of spice like cinnamon and cayenne. Whisk in a tablespoon or two of heavy cream or creme fraiche. Toppings could range from grated cheeses to pepitas to croutons. Enjoy!

Ingredients:
2 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2.5 pounds winter squash, peeled, deseeded and cut into chunks
1 tablespoon honey
5 cups chicken stock
Salt and Pepper, to taste
Chopped fresh parsley to serve (optional)

Directions:
Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.

Add the squash and cook, stirring for 5 mins.

Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.

Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick).

Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.



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Thursday, October 24, 2019

News from the SVGM



Thursday, October 24, 2019

Tomorrow is the last outdoor market of the season
Market hours 2pm to 6pm

Hi everyone~
The autumn color is coming into its full brilliance as we move into late October. Porches are decorated with jack-o-lanterns, colorful mums, spider webs and skeletons and all things Halloween. Fall is the season I would miss the most if I lived somewhere without the four seasons; and it is one of the seasons that makes me so very grateful to be living in this gorgeous river valley.

The end of October also means the end of the SVGM's outdoor season, and tomorrow is the last outside market until next spring. There is still an amazing array of produce at the market, and the market days have been exceptionally beautiful overall this fall.

We don’t say it enough, but we thank you~~~we thank you, our customers, so very sincerely for attending each season, for taking the time to get to know us, for giving us meaningful feedback, and for showing us through your patronage how important this market is to the surrounding community. It has to be repeated: without you, we wouldn’t be here, and we sincerely value the relationships we’ve built together to keep this market a heathy one.

Next week, the SVGM moves indoors for the late fall and winter seasons. As I’ve said before, our location inside the Brook Park Pet Supply building is a prime spot to get us through the cold days ahead, and though it is a small group of vendors, it has taken hold with many of you as a regular shopping stop during the off-season. Our steady trio of meat and poultry and cheese guys will be in attendance~~~Cow-a-Hen Farm, Beaver Run Farm, and Stone Meadow Farm.  Steve and Becky of Beaver Run Farm are in the process of retiring, so will be with us as long as they have product. The produce farms that are planning on being indoors as long as they can are Tarsa Family Farm,  Hidden Branch Farm, and, bi-weekly, Orchard Breeze Farm. All are hoping to make it at least until Thanksgiving; though much depends on their winter vegetable supplies. Thank you, Sharon Klose, of Brook Park Pet Supply, for providing us with such an ideal space: a great location, next to our outdoor venue, with great parking, shelter from the elements, and warmth! A reminder, too, that the indoor market operates one less hour, but still Friday afternoons, 2-5pm. The weekly emails will continue to arrive to remind you~

Huge congratulations to Corey and Michaela Sweeley, who are Hidden Branch Farm, on the birth of their second child, a son, Sawyer, born last Friday night. Corey was all ready for market last Friday when he got the call, and ended up at the hospital instead! Everyone is doing well.

Cow-a-Hen Farm has freshly ground beef and other cuts, plus fresh turkey and chickens.

So bring your best shopping selves tomorrow, and fill those bags to the top, with the last of the tender vegetables, the cabbages and carrots and potatoes for soups, our delicious meats for stews, and fresh garlic and onions and hot peppers for chilis~~It’s crisp, it’s fall~~~ let us nourish your appetites!

We wish you a blessed Autumn full of beauty ~~~ See you tomorrow!

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 other cuts, plus fresh turkey and chickens
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Hidden Branch Farm: 
Eggplant, greens, French shallots, onions, garlic, green beans, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Apples, sweet potatoes, greens, eggplant, turnips, green beans, butternut squash, sweet & hot peppers,  jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, plant

Seasonal Recipe
Smoked Duck Breasts with Apple-Brandy Caramel

Adapted from http://www.foodandwine.com
Recipe by Angie Mar
Serves 4

I've shared this recipe because the Apple-Brandy Caramel sauce is one of those autumn/holiday/winter sounding sauces that would be delicious with not only smoked duck, but also roasted whole duck or roasted pork, or even chicken. Try to use the duck fat called for; you could substitute bacon fat or the fat from rendering a pork roast, too. To make it even more savory, caramelize some whole shallots with the apples. Use any apple you like~~~

Ingredients:
Smoked Duck Breasts

2 (15-ounce) skin-on duck breasts (such as Moulard)
1 1/2 tablespoons kosher salt, divided

Sauce
2 tablespoons duck fat or unsalted butter
1 1/2 pounds small Gala apples
1/4 cup unsalted butter
1 cup granulated sugar
3 cups duck or chicken stock
2 tablespoon (1 ounce) brandy
8 winter savory or thyme sprigs
Directions:
Smoked Duck

Using a sharp knife, score duck skin in a crosshatch pattern at 3/4-inch intervals, about 1/8 inch deep (being careful to avoid cutting into meat). Sprinkle duck breasts with 1 tablespoon salt, and chill, skin sides up, uncovered, 8 hours or overnight.

Place 15 charcoal briquettes in an even layer in a chimney starter; light briquettes. Once briquettes are covered with gray ash, use tongs to transfer 5 briquettes to one side of bottom grate of grill. Place 1 oak chunk on top of charcoal, and insert top grill grate. Cover and adjust vents to bring internal temperature to 85°F to 95°F.

Fill a rimmed baking sheet with a single layer of ice cubes. Place duck breasts, skin sides up, on a wire rack, and set rack over ice. Place baking sheet with duck on top grill grate over unlit side of grill. Cover and smoke duck, maintaining temperature of 85°F to 95°F (adding more briquettes if necessary to maintain temperature) and allowing duck breasts to become infused with smoke flavor, about 20 minutes. Remove duck breasts from grill, and set aside.

Apple-Brandy Caramel Sauce
Heat duck fat in a large, high-sided skillet over medium-high. Add apples, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Add butter, and swirl skillet to melt. Stir in sugar and remaining 1/2 tablespoon salt. Cook, stirring occasionally, until sugar melts and forms a golden caramel, 5 to 6 minutes. Reduce heat to medium, and carefully add duck stock. (Caramel will initially seize up and splatter.) Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.

Place brandy in a heatproof measuring cup with a spout. Pour brandy over caramel. Using a long match or lighter, carefully ignite fumes just above surface of caramel. Allow flames to extinguish. Stir to combine. Keep caramel warm over low while cooking duck breasts.

Final Cooking
Heat a large skillet over medium. Place duck breasts, skin sides down, in skillet, and reduce heat to medium-low. Cook, undisturbed, until fat is rendered and skin is golden brown, about 15 minutes, occasionally spooning off drippings from skillet. Increase heat to medium-high, and flip duck breasts. Cook until internal temperature registers 130°F for medium-rare, 6 to 9 minutes. Transfer duck breasts to a cutting board; let rest 10 minutes. Carefully add winter savory to skillet. (It will sizzle and splatter.) Cook until crisp, 10 to 20 seconds. Transfer to a plate lined with paper towels, and set aside.

Cut duck breasts into 1/2-inch-thick slices, and arrange on a serving platter with apples. Drizzle with caramel sauce, and garnish with crispy winter savory.


Seasonal Recipe #2
Spiced Brown-Butter Apples
Adapted from http://www.foodandwine.com
Recipe by Molly Stevens
Serves 6

Here is a relatively simple apple dessert that requires no pastry~ just halved apples with the skin on and a quick sauce, all baked together in a warm and spicy deliciousness. Take a look at the link to the recipe; the author has great information on which apples to use for whatever cooking you're doing. It's less rigid than you think, and always comes back to using your favorite apples!
https://www.foodandwine.com/recipes/spiced-brown-butter-apples

Ingredients:
6 small Pink Lady apples (2 to 2 1/2 pounds), or apple of your choice, halved lengthwise
1/4 cup unsalted butter, plus 1 tablespoon for greasing baking dish
3/4 teaspoon ground cinnamon
1/4 teaspoon grated fresh nutmeg
1/4 teaspoon Chinese five-spice
2 1/2 tablespoons light brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/3 cup chopped pecans
Vanilla ice cream or heavy cream, for serving
Directions:
Preheat oven to 375°F. Rub 1 tablespoon butter on bottom and sides of a 13- x 9-inch baking dish.

Scoop out and discard core and seeds from each apple half using a melon baller or teaspoon. Slice a very thin sliver from opposite side of apple so apple lays flat. Arrange the apples, cored sides up, snugly in prepared baking dish.

Melt remaining 1/4 cup butter in small skillet or saucepan over medium. Add cinnamon, nutmeg, and Chinese five-spice, and heat until fragrant and just beginning to brown, about 1 minute. Whisk in brown sugar, lemon juice, and salt. Spoon butter mixture evenly into hollows of apples. Use the back of spoon to spread a thin layer onto cut surfaces of apples.

Cover baking dish with aluminum foil, and bake in preheated oven until apples start to soften, 30 to 40 minutes. Uncover dish, and scatter pecans over apples. Baste with juices from bottom of pan. Increase oven temperature to 400°F, and bake until apples are nicely browned and very tender, 10 to 15 minutes. Serve warm or at room temperature topped with a scoop of vanilla ice cream or a drizzle of heavy cream.


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Out the kitchen window at Cow-a-hen Farm

































Thursday, October 17, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~
The wind gusts today are blowing loose leaves off the trees and making a relatively mild day feel much much colder; this following a day of heavy rains, a good soaking which was definitely needed. Tomorrow we may see a nice bit of sun, though the chilliness remains and it looks as though we may have the first widespread frost across the Valley~

Warm days, cool days, cold nights, rain, sun, winds, fog, mists: it is all a part of this, the transitional season of autumn. Perhaps it is why this transition between the heat of summer and the cold of winter has always felt so full of mystery, and even a sense of the sacred: a dying back in Nature is obviously taking place, yet the   plant world as it prepares to go dormant brings us one of the most beautiful of natural processes, the changing colors of the leaves. This final month of the harvest season, as the fields are picked clean, brings a sense of well-being in the abundance of food that has been raised for longer storage for the months ahead. Take a few moments in the mornings or the dusky evenings, bundle up and step outside with your coffee or tea, and breathe in the crisp clarity that is magical, mystical fall.

Cow-a-Hen Farm has freshly cut pork and freshly dressed chickens this week.

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.

There are just two more outdoor markets including tomorrow's; the SVGM's outdoor season ends at the end of this month. So don't miss this stunning time at the SVGM ~~~ market hours are 2pm to 6pm; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We look forward to seeing you tomorrow!

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: freshly cut pork, freshly dressed chickens
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: 
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
Moroccan Sweet Potato and Lentil Soup

Adapted from http://cookingclassy.com
Serves 4

There is nothing quite like a great bowl of lentil soup to provide nourishing warmth and sustenance when the chilliness sets in. The spices in this recipe add to that warmth, and as with most soups and stews, this one will get better with the days. Try adding some sautéed kale to add even more nutrients. And if you're not a vegetarian, throw in some sliced smoked sausage or cooked fresh kielbasa. Enjoy the heartiness!

Ingredients:
3 Tbsp olive oil
1 1/2 cups chopped yellow onion
1 large carrot, diced (1/2 cup)
3 cloves garlic, minced (1 Tbsp)
2 tsp peeled and minced fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp ground cinnamon
6 cups low-sodium vegetable broth, then more if desired
1 (14.5 oz) can petite diced tomatoes
1 (16 oz) large sweet potato, peeled and diced into 1/2-inch    cubes, (3 cups)
1 cup brown lentils, picked over and rinsed
Salt to taste
1/2 cup chopped fresh cilantro

Directions:
Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes.

Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon.

Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste.

Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes.

Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.



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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.


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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.


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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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