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

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Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, 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

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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

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











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

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











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/