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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, March 21, 2019

News from the SVGM

 Indoor market hours 2-5pm
Hello everyone~

It's Spring~ and what a beautiful day and night ushered it in, with mild temperatures, a bit of sun, and a resplendent full moon that rose just hours after the Equinox passed. Though the barren landscape is still full of every shade of brown, there are signs of Spring's colors everywhere, from the red buds of the maples, to the greening of the grass and the emerging tips of daffodils and tulips. And the crocus! I always forget how welcoming the crocus and aconite are with their blankets of purple and yellow. We're getting there, yes, we're getting there~~~

Bill Callahan has fresh pork this week; check out his newest photo from the farm!

As I wrote last week, April can be most capricious as we make our way through to the steady warmth of Spring. So stop by the indoor market for the best local foods available until the growing and the greening is in full swing. Visit us Fridays from 2pm to 5pm, right through the end of April, in our friendly, sheltered, indoor space. We're but a month and a half from the opening of our outdoor market season~~~
     
Blessings for a bright and lovely Spring!
   
This week at market:
Stone Meadow Farm: 

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

Email us at svgmarket@gmail.com

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


"Red, white, and black- this spring's color choices."
 On Cow-a-Hen Farm










Thursday, March 14, 2019

News from the SVGM

Indoor market hours 2-5pm
Hello everyone~

With the first day of Spring less than a week away, the current thawing of Winter's remaining snow and ice is a hopeful sign that greener, warmer days do lie ahead. This last week of Winter looks like it will be a mild one, as does the first week of Spring. I'm sure the precipitous cold isn't done with us yet, but this end-of-Winter respite feels so welcome....

It's always hard to wait out this last month, as the weather can be at its most capricious as we make our way through April. But our indoor market vendors are here to help you stay patient and well-nourished with their best local foods until the growing and the greening fully kicks back in. Visit us Fridays from 2pm to 5pm, right through the end of April, in our friendly, sheltered, heated indoor space. We're but a week away from the Vernal Equinox when the days become longer than the nights: hang in there, and stay safe~~~
     
Warmth and blessings from us all for a cozy, healthy end-of-Winter!
   
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, specialty cuts and products
Orchard Breeze Farm:
Lettuce, spinach, apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

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



"Momma cat guarding the day old guineas and chickens. No mouse or rat survives an incursion into her territory. In return for her service, she gets to sleep on top of the warm brooder box.
And receives all of the cat food that she can eat."

 On Cow-a-Hen Farm










Thursday, March 7, 2019

News from the SVGM

Indoor market hours 2-5pm
Hello everyone~

Just a little reminder: It's a good weekend for chili, or stew, or soup~~~ and we've got the goods for their makings at tomorrow's market. From soup bones to ground meats to roasts to the first lettuces of the late winter, it's always worth stopping by.

Our indoor market vendors are here to help you stay patient and well-nourished with the best in-season local foods until we're back in the green. We'll be here Fridays from 2pm to 5pm, right through the end of April, in our friendly, sheltered, heated indoor space. We're but weeks away from the Vernal Equinox when the days become longer than the nights: hang in there, and stay safe~~~
     
Warmth and blessings from us all for a cozy, healthy end-of-Winter!
   
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, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Lettuce, spinach, apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Seasonal Recipe
Cheddar Apple Cider Soup

Adapted from https://www.nospoonnecessary.com
Recipe by Cheyanne Holzworth-Bany
Serves 6

A good, hearty soup remains one of the great easy suppers on a chilly night. Make this one a locally-based one, with cheeses from Stone Meadow Farm, and apples from Orchard Breeze Farm. You can even try substituting a white potato for the sweet, and using some of Orchard Breeze's own apple cider instead of the hard cider. Toss together a salad of their greens, grab some bread, and sit down to a bowl of comfort~~~

Ingredients:
2 TBS Unsalted Butter
1 small Sweet Potato – peeled and roughly small diced (about 2 cups)
1 Yellow Onion, chopped
2 Apples, peeled and chopped*
2 Cloves Garlic, minced
2 TBS All-Purpose Flour
2 ½ Cups Reduced Sodium Chicken Stock
2 ½ Cups Hard Apple Cider
1 Cup Heavy Cream *
2 tsp Fresh Thyme Leaves
2 Bay Leaves
2 TBS Brandy
16 ounces Sharp Cheddar Cheese, shredded
Kosher Salt and Cracked Black Pepper, to taste
Optional Garnishes:
1 TBS Olive Oil
2 ounces thinly sliced Prosciutto – cut into ¼’’ wide strips
Pumpkin Seeds

Directions:
For the soup: Melt butter in a large soup pot over medium-high heat. Add the potatoes and season with 1 tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 3 minutes. Add in the onions and apples. Cook, stirring frequently until the vegetables are softened, about 8-10 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated.

Slowly add the stock, cider, half-and-half, thyme and bay leaves, stirring constantly. Increase heat and bring to a boil. Reduce heat to low and simmer for 10-12 minutes or until apples are tender. Remove bay leaves and discard.

Using an immersion blender (or working in batches and transferring soup to a blender), puree the soup. If using a stand blender, return the soup to the pot. (Keep the heat at low)

Stir in the brandy. Add the cheese, one handful at a time, stirring constantly until cheese is melted and smooth. Taste and adjust for seasoning with salt and pepper. Keep warm until ready to serve.

Crisp the prosciutto: In a small skillet, heat 1 tablespoon of olive oil. Add the prosciutto and cook over medium-high heat, tossing, until crisp, about 30 seconds – 1 minute. Using a slotted spoon, transfer the prosciutto to a paper towel–lined plate to drain.

To serve: Ladle soup into serving bowls and top with crispy prosciutto and pumpkin seeds. Enjoy!


Email us at svgmarket@gmail.com

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


"Momma cat guarding the day old guineas and chickens. No mouse or rat survives an incursion into her territory. In return for her service, she gets to sleep on top of the warm brooder box.
And receives all of the cat food that she can eat."

 On Cow-a-Hen Farm










Thursday, February 28, 2019

News from the SVGM

 Indoor market hours 2-5pm
Hello everyone~

I am still mesmerized by the Winter landscape, ice and all. As I walked down the road yesterday, I looked across the old canal that runs between our road and the Susquehanna, to the river beyond and the ridge that rises above it to the Northwest. The canal is almost completely frozen over~ a considerable amount of water remained after the wet year; it’s calmly beautiful, a silver-white glaze that snakes through its deciduous banks. The river beyond is a smoky green-blue, bits of ice float on its currents, and yesterday a flock of seagulls, bright white against the dark ridge, swooped and circled over and around, flying their course over the river as they often do. There is a bright scarlet spot of bittersweet that’s wrapped itself through one of the trees; it’s surprising how it’s held its color so late into the winter.

The cardinals seem prolific this winter, too, scattering their brilliance under shrubs and on evergreens. I looked out a window and saw the fattest red male I’ve seen in a long time, perched on a low fallen branch close to the ground. He sat there, perfectly still, so fat and round and perfect in himself…… Their gorgeous crimson is utterly and simply miraculous against the dormant colors of the season.

Tomorrow's market is a good day to stock up on some delicious local foods to get you through the next winter week. Bill Callahan will have some fresh chickens and guineas; quantities are limited, so get there early if you can. And Marvin Eshbach has luscious late winter spinach and and green lettuce, and freshly baked breads and rolls, among his offerings these weeks. Brian Futhey as always has wonderful raw-milk cheeses and his grass-fed beef products. Steve Forman will be back next week.

Our indoor market vendors are here to help you stay patient and well-nourished with the best in-season local foods until we're back in the green. We'll be here Fridays from 2pm to 5pm, right through the end of April, in our friendly, sheltered, heated indoor space. We're but weeks away from the Vernal Equinox when the days become longer than the nights: hang in there, and stay safe~~~
     
Warmth and blessings from us all for a cozy, healthy Winter!
   
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 guineas. Limited quantities available.
Beaver Run Farms: Out-of-town this week, back next week!
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Lettuce, spinach, apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

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


"Momma cat guarding the day old guineas and chickens. No mouse or rat survives an incursion into her territory. In return for her service, she gets to sleep on top of the warm brooder box.
And receives all of the cat food that she can eat."

 On Cow-a-Hen Farm










Thursday, February 21, 2019

News from the SVGM

 Indoor market hours 2-5pm

Hello everyone~

Well, "3-5 inches of snow and ice" seems to be the forecast of the season this year, and last night was particularly messy~~~ but this morning the trees and flower seed heads were sheathed in a coat of ice that glistened in the bright cloudiness of the day's early hours. It seemed to me a beautiful juxtaposition to the inconvenience and hazard of this kind of winter weather.`

As we anxiously await the Spring thaw and its promise of a renewed growing season, our indoor market vendors are here to help you stay patient and well-nourished with the best in-season local foods until we're back in the green.

We'll be here Fridays from 2pm to 5pm, right through the end of April, in our friendly, sheltered, heated indoor space. We're but weeks away from the Vernal Equinox when the days become longer than the nights: hang in there, and stay safe~~~
     
Warmth and blessings from us all for a cozy, healthy Winter!
   
This week at market:
Stone Meadow Farm: 

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly cut pork this week
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Seasonal Recipe 
Texas Chile Short Rib Tacos
Adapted from http://www.foodandwine.com
Recipe by Matt Lee and Ted Lee
Serves 6

Ingredients:

3 1/2 pounds English-cut beef short ribs
Kosher salt
Pepper
3 large onions, quartered lengthwise
8 skin-on garlic cloves, lightly crushed
3 tablespoons plus 1 teaspoon peanut or canola oil
3 ancho chiles, stemmed and seeded
3 pasilla chiles, stemmed and seeded
2 cups beef stock or low-sodium broth
One 28-ounce can chopped tomatoes
3 tablespoons semisweet chocolate chips
Warm small corn tortillas, sliced avocado, sliced radishes, sliced pickled jalapeños, crumbled Cotija or ricotta salata cheese, cilantro leaves and lime wedges, for serving

Directions:   
Season the short ribs with 2 teaspoons of salt, then cover and refrigerate for at least 1 hour or up to 1 day.
 
Preheat the broiler and position a rack 4 to 6 inches from the heat. On a large rimmed baking sheet, toss the onions and garlic with 1 teaspoon of the oil and season with salt and pepper. Broil for 10 to 12 minutes, until the onions and garlic are charred in spots. Let cool, then discard the garlic skins. Reduce the oven temperature to 325°.
  
In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add the ancho and pasilla chiles and toast over moderate heat, turning occasionally, until they are fragrant and pliable, about 2 minutes. Add the beef stock, remove from the heat, cover and let stand until the chiles are softened, about 5 minutes. In a blender, working in 2 batches, puree the chopped tomatoes with the chocolate chips, onions, garlic and the chiles and their soaking liquid until smooth; season with salt and pepper. Wipe out the casserole.
   
Pat the short ribs dry with paper towels. In the casserole, heat the remaining 2 tablespoons of oil until shimmering. Add half of the ribs and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer to a plate and repeat with the remaining short ribs. Add the sauce and return the first batch of short ribs and their juices to the casserole. Bring to a simmer, cover and braise in the oven for about 2 hours, until the short ribs are very tender.
   
Transfer the ribs to a plate and let cool slightly, then skim the fat from the surface of the sauce. Shred the meat into bite-size pieces and discard the bones. Return the meat to the sauce and cook over moderately low heat until heated through. Serve the short ribs in warm corn tortillas and garnish with sliced avocado, radishes, pickled jalapeños, crumbled cheese, cilantro leaves and lime wedges.

The short ribs can be refrigerated in their sauce for up to 3 days. Reheat gently before serving.


Email us at svgmarket@gmail.com

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



A Winter Breakfast at Cow-a-Hen Farm










Thursday, February 14, 2019

News from the SVGM

Indoor market hours 2-5pm

Hello everyone~

Another round of snow and sleet and freezing rain has left us with a brilliantly reflective landscape that is glistening in this morning's sunlight. In just about five weeks, the calendar will usher us into Spring: it will be here before we know it!

Cow-a-Hen Farm will have fresh chickens this week among their offerings, Beaver Run Farm will be on hand with delicious pork cuts and products, Stone Meadow Farm with awesome cheeses and grass-fed beef, and Orchard Breeze Farm with still-delicious apples, jams and butters, eggs, and select produce.

This is the time of year most of us anxiously await the Spring thaw and its promise of a renewed growing season~~~the SVGM indoor market is here to help you stay patient and well-nourished with the best in-season local foods until we're back in the green.

To that end, we'll be here Fridays from 2pm to 5pm, right through the end of April, in our sheltered indoor heated space.
     
Warmth and blessings from us all for a cozy, healthy Winter!
   
This week at market:
Stone Meadow Farm: 

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Fresh chicken this week
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

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



Cow-a-Hen Farm in the Winter










Thursday, February 7, 2019

News from the SVGM

 Indoor market hours 2-5pm

Hello everyone~

The partial thawing has uncovered patches of ground that are releasing a heavenly scent of what is yet to come with Spring; we're halfway through Winter, and most likely have some more bouts of bitter snowy freezing weather to get through, but the hope of Spring feels and smells visceral outside right now.

Last week at market, Marvin from Orchard Breeze had beautiful fresh heads of leaf lettuce from their greenhouse: what a wonderful surprise! And there may be more to come in the weeks ahead. HIs apples still taste sweet and remarkably crisp, and their fresh eggs and jams and apple butters are lovely. We're awfully glad they've joined our indoor market this year. Stop by the market tomorrow to see what else he has to offer.

This is the time of year most of us anxiously await the Spring thaw and its promise of a renewed growing season~~~the SVGM indoor market is here to help you stay patient and well-nourished with the best in-season local foods until we're back in the green.

To that end, we'll be here Fridays from 2pm to 5pm, right through the end of April, in our sheltered indoor heated space.
     
Warmth and blessings from us all for a cozy, healthy Winter!
   
This week at market:
Stone Meadow Farm: Back next week

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm: Back next week
Beef, Pork and Poultry
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Email us at svgmarket@gmail.com

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



Cow-a-Hen Farm in the Winter










Thursday, January 31, 2019

News from the SVGM

Indoor market hours 2-5pm

Hello everyone~

Stay warm, the end of this polar vortex is in sight, and stay even warmer with hearty comfort food with foods from the SVGM as their base. This week Bill Callahan has freshly ground beef plus other cuts~~~he may even have some fresh chicken with him!

Keep that nourishment up by stopping by the market on Fridays as often as you can to buy the best in-season, locally produced meats, poultry, cheeses and select produce possible. 

We'll be here Fridays as we almost always are, from 2 to 5pm, in our indoor heated space.
   
Warmth and blessings from us all for a cozy, healthy Winter!
   
This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly Ground Beef plus other cuts this week; also possibly Fresh Chicken
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Seasonal Recipe
Bacon Burgers with Cilantro-Yogurt Sauce

Adapted from http://www.foodandwine.com
Recipe by Suvir Saran
Serves 8

Ingredients:
1 cup plain Greek yogurt
2 jalapeños, chopped
1 cup cilantro, chopped
1/4 cup minced fresh ginger
1/2 small red onion, chopped
1 teaspoon sugar
2 1/2 teaspoons kosher salt
2 1/2 pounds ground chuck
1/2 pound bacon, minced (1 cup)
6 scallions, white and light green parts only, minced
1/2 cup chopped mint
3/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Canola oil, for brushing
8 toasted hamburger buns
Sliced tomatoes and onions, lettuce, ketchup, mustard and Sriracha, for serving

Directions:
In a food processor, puree the yogurt, jalapeños, cilantro, ginger, onion, sugar and 1 teaspoon of the salt until smooth. Transfer to a bowl.

In another bowl, mix the ground beef with the bacon, scallions, mint, cheese, lemon zest, lemon juice, black pepper, cayenne and the remaining 1 1/2 teaspoons of salt. Form into eight 1-inch-thick patties.

Heat a cast-iron griddle and brush with oil. Cook the burgers over moderate heat, turning once, until charred outside and medium within, 6 to 8 minutes.

Spread some of the yogurt sauce on the bottom buns, top with the burgers and layer with toppings. Close the burgers and serve.

Email us at svgmarket@gmail.com

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




Cow-a-Hen Farm in the Winter










Thursday, January 24, 2019

News from the SVGM

Indoor market hours 2-5pm

Hello everyone~

Well~~~ Winter has certainly deluged us with it's magic mix of precipitation this week! I feel like I've been coaching my senior dogs every morning over the finish line of an excruciating marathon, through the icy snow and slippery sleet and soggy slush, not knowing what the early morning would bring every day I opened my door~~~

And so we enter our true months of Winter in Central PA, with mild days and colder days and brief periods of serious arctic chill, all underpinned with snow and sleet and rain. Keep your nourishment up by stopping by the indoor market on Fridays as often as you can to buy the best in-season, locally produced foods possible. 

We'll be here Fridays as we almost always are, from 2 to 5pm, in our indoor heated space; we look forward to talking with you and supplying you with the best of this cold season that this valley has to offer.
   
Warmth and blessings from us all for a cozy, healthy Winter!
   
This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly cured ham this week
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Orchard Breeze Farm:
Apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Seasonal Recipe
Yucatán Pork Stew with Ancho Chiles and Lime Juice

Adapted from http://www.foodandwine.com
Recipe by Tia Harrison
Serves 8

Ingredients:
1/4 cup vegetable oil
4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
Salt and freshly ground pepper
2 large white onions, cut into 1/2-inch pieces
8 garlic cloves, smashed
1 pound carrots, cut crosswise into 2-inch lengths
3 ancho chiles, seeded and cut into very thin strips with scissors
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
6 cups chicken stock
6 plum tomatoes, quartered lengthwise
2 tablespoons chopped cilantro
Steamed white rice and sliced jalapeños, for serving

Directions:
In a very large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the pork with salt and black pepper and add half of it to the casserole. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.

Return all of the pork to the casserole along with any accumulated juices. Stir in the onions, garlic, carrots, chiles, bay leaves, cloves, lime juice and chicken stock. Season with salt and pepper and bring to a boil. Add the tomatoes, nestling them into the liquid. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 3 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.


Email us at svgmarket@gmail.com

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




Cow-a-Hen farm on Tuesday morning...










Thursday, January 17, 2019

News from the SVGM

Indoor market hours 2-5pm

Hello everyone~

Today's sun is the calm before the literal storm making its way toward us ~~~ just in time for the weekend. Stock up on the comfort foods and hot cocoa and wine, not to mention the rock salt and snow shovels, and be safe out there if you need to venture out. But be sure to stop in front of a window, or bundle up and go outside, to appreciate the freshly falling and fallen snow: it is a magical landscape at its freshest, and we don't get beautiful snowfalls all that often, so breathe it in and take those photos.

It's going to be a great weekend for leisurely cooking for those of you who love to do so; this week's recipe takes a little time, though it's not overly complicated, and is a wonderful way to try out Cow-a-Hen Farm's fresh guineas, or even a small fresh chicken. Whatever your tastes, pick up some provisions at tomorrow's market to slow roast or stew or barbecue for sandwiches. Delicious local apples (yes, still!) are also available, as are fresh eggs and impeccable artisan cheeses~~~

We'll be here Fridays as we almost always are, 2 to 5pm, in our indoor heated space, looking forward to talking with you and supplying you with the best of this cold season that this valley has to offer.
   
Warmth and blessings from us all for a cozy, healthy Winter!
   
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 guineas this week
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini
Orchard Breeze Farm:
Apples, turnips, apple butter and jams, fresh eggs, homemade breads and rolls

Seasonal Recipe
Roasted Guinea Hens with Whole-Grain Mustard and Herbs

Adapted from http://epicurious.com
Recipe by Daniel Boulud, Gourmet, October 2000
Serves 6

This recipe is for two 2 1/2 to 3 pound guineas, but can be halved if you're cooking for 2. You can also substitute small local chickens for the guineas. Read through it: it's less complicated than it appears at first glance, requiring a few steps (some of which can be done ahead of time), but yielding a deliciously roasted bird as a result. Enjoy!

Ingredients:
8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth

For serving:
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated

Directions:
Cook garlic and potatoes:
Fill a 3-quart saucepan halfway with water and bring to a boil. Add garlic and simmer 5 minutes. Remove garlic with a slotted spoon and reserve. Add potatoes to water with bay leaf and salt to taste, then simmer, covered, 10 minutes (potatoes will not be fully cooked). Cool potatoes in hot water, uncovered, then drain and peel.

Make mustard butter and prepare hens while potatoes are cooling:
Put a 17- by 11-inch roasting pan in middle of oven and preheat oven to 425°F.
Melt 1 tablespoon butter and set aside. Mash together mustard, chives, remaining 5 tablespoons butter, and salt and pepper to taste. Reserve 1 tablespoon mustard butter for sauce.
Remove excess fat from cavities and necks, then rinse hens and pat dry. Run your finger between skin and flesh of breast and legs of each hen to loosen skin (outsides of thighs are easier to access from neck end). Push mustard butter under skin and massage skin from outside to spread butter evenly over breast and legs. Season hens inside and out with salt and pepper and put half of herb stems in cavity of each bird. Tie legs together with kitchen string and close cavity with toothpicks.
Brush melted butter over hens.

Roast hens:
Remove roasting pan from oven and add oil, tilting to coat. Put hens in pan, breast sides up, and scatter potatoes and shallots around them. Roast hens, basting every 10 minutes with a brush and turning vegetables, 30 minutes. Scatter reserved garlic and thyme leaves around hens and roast, basting frequently and turning vegetables, until a thermometer inserted in thickest part of a thigh (without touching bone) registers 170°F and vegetables are tender, 20 to 30 minutes more (30 to 40 minutes more for chickens). Discard string and toothpicks from hens and transfer hens to a platter. Surround with vegetables and keep warm, loosely covered, while making sauce.

Make sauce:
Skim fat from pan juices and add chicken broth, then deglaze by boiling, scraping up brown bits, until reduced to about 1/2 cup. Pour sauce through a sieve into a sauceboat and stir in reserved tablespoon mustard butter with salt and pepper to taste.
Chop tarragon and parsley leaves and scatter over hens and vegetables. Serve with sauce.

Cooks' notes:
Garlic and potatoes can be cooked 1 day ahead and chilled, covered (peel potatoes before chilling).
Mustard butter can be prepared 1 day ahead and chilled, covered. Bring to room temperature before using.


Email us at svgmarket@gmail.com

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Thursday, January 10, 2019

News from the SVGM

 Indoor market hours 2-5pm

Hello everyone~

With a bluster and a few good squalls, Winter gusted into the week yesterday with a chill that feels all too familiar. The days may be getting longer, but the settling into Winter is only just  beginning. Get those hot teas and toddies ready, keep that stack of evening reads close by, and by all means keep your freezers and fridges full with the goodness of the SVGM: we can help make those hearty, nourishing meals that are this season's necessity.
   
We'll be here Fridays as we almost always are, 2 to 5pm, in our indoor heated space, looking forward to talking with you and supplying you with the best of the season that this valley has to offer.

Warmth and blessings from us all here at the SVGM for a cozy, healthy Winter!
   
This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry: Fresh pork this Friday
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini
Orchard Breeze Farm:
Apples, apple butter and jams, fresh eggs

Seasonal Recipe
Pan-Seared Pork Chops with Green Peppercorn Sauce

Adapted from http://www.foodandwine.com
Recipe by Matt Molina
Serves 4

Ingredients:
Eight 6-inch-long rosemary branches
4 garlic cloves—2 minced, 2 crushed
1/2 cup extra-virgin olive oil
Four 3/4-inch-thick boneless pork chops
Salt and freshly ground black pepper
8 very thin slices of pancetta
1/2 cup dry white wine
1 cup low-sodium chicken broth
Finely grated zest of 1 lemon
1/8 teaspoon crushed red pepper
2 tablespoons green peppercorns in brine, rinsed

Directions:
Strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.
Wrap 2 slices of pancetta around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.

In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.

Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons. Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.


Email us at svgmarket@gmail.com

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Thursday, January 3, 2019

News from the SVGM

Thursday, January 3, 2019
                             Indoor market hours 2-5pm

Hello everyone~

    The holidays are over (though the decorations aren't!), it's time to to get back to our normal, quieter, healthier routines, and the indoor market will continue to take place Fridays, 2-5pm, to help keep you nourished with the best local foods available throughout the Winter and early Spring months. As Spring approaches, we will do our best to keep you informed, via this weekly email, as the 2017 outdoor market season shapes up.

    In the meantime, stay in touch and help us keep this indoor market a success by stopping by as often as you can throughout these "off months."  We have convenient parking, with warm and friendly faces inside ready to help keep you patient until the Spring!  We appreciate all of your support, and hope to see you tomorrow~~

This week at market:
Stone Meadow Farm:

Artisan cheeses; grass-fed beef, veal
Cow-a-Hen Farm:
Beef, Pork and Poultry
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini
Orchard Breeze Farm:
Apples, apple butter and jams, fresh eggs


Email us at svgmarket@gmail.com

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