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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, March 28, 2019

News from the SVGM

Indoor market hours 2-5pm

Hello everyone~
The days are warming and the nights are still pretty cold, but there's movement in the earth and among the trees and the bustling birds~~~ I roam around the garden every day looking for emerging growth; I anxiously await the first daffodil blooms. I have seeds germinating under lights and seedlings waiting to be potted up; the weeding has begun in earnest.

The SVGM had its annual spring meeting last Friday: look for news of our outdoor vendor lineup in the next couple of weeks in this email. We've returning vendors and a few new ones, too, ~~~ we're all looking forward to a new growing season after the weather challenges of the past year.  We wish our growers a productive early spring as they begin their planting and digging in the hope this new season brings.

Bill Callahan has beef and pork this week and says he will have live guineas available this spring~~~we'll keep you posted.

Be sure to 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 through the end of April, in our friendly, sheltered, indoor space. We're but five weeks away from the May 3 opening of our outdoor market season~~~
     
Blessings for a bright and lovely Spring!
   
This week at market:
Stone Meadow Farm: 

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

Email us at svgmarket@gmail.com

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


"Red, white, and black- this spring's color choices."

 
On Cow-a-Hen Farm










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