.

Welcome!

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

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

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, May 30, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hello everyone~

I hope you all had a productive, celebratory and fun holiday this past weekend! In between the raindrops, I saw picnics and vintage cars and gardens being planted, and lots of mowing~~~ It's lush and green out there, but it's certainly been a rather stressful week with all the storm warnings to get through; I also hope most of you escaped any serious damage that any winds and hail may have wrought. Stay safe through this next round of rain, as flash flooding may be an issue.

We've still a couple of weeks left for fresh asparagus, and last week the SVGM had some wonderful lettuces on the tables. Spring onions are abundant, and are lovely in egg dishes, on the grill or oven-roasted, fresh dipped in salt, or in a savory tart that highlights them, as in this week's recipe. Our customers are hooked on Mt. NitaNee kombucha, and there are gorgeous bunches of fresh mints for tea.  And Bill Callahan has fresh pork this week.

As always, thank you so very much for your continuing support, and for making this market such a success for all of us, customer and producer alike.   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.

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll be there, rain or shine~

See you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, fresh pork
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Luke Weaver Greenhouses:
Asparagus, hydroponic tomatoes, cucumbers
Hidden Branch Farm:
Lettuce, spring onions, dried kidney and black beans
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Asparagus, spinach, lettuce, spring onions, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Seasonal produce
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Spring Onion Tart

Adapted from http://food52.com
Makes one 11-inch tart

Ingredients:
1 store-bought pie crust, or your own recipe for savory tart dough
3 slices bacon, cooked crispy and crumbled
16 ounces spring onions, trimmed
juice of one lemon
2 garlic cloves, minced
2 teaspoon sage leaves, finely chopped
4 tablespoons butter
1 cup grated gruyere (3 ounces)
1 cup cream cheese, at room temperature
6 tablespoons dry vermouth
1 cup heavy cream
2 eggs

Directions:
Preheat oven to 350 degrees.

Roll out pie crust on a lightly floured surface to a 12" round. Transfer to tart pan and press onto bottom and up sides. Use pie weights and blind bake the tart crust for about 15 minutes.  Let cool in pan on a wire rack.

In a large saute pan add 4 tablespoons butter and the minced garlic. Add the spring onions and minced sage and saute on low heat until very soft. Add the lemon juice and vermouth. Salt and pepper to taste

Cut the onions into 1 inch segments. Reserve a few to arrange on the top.

Blend the gruyere, cream cheese, cream and egg until smooth.
Sprinkle the crumbled bacon over the cooled tart shell bottom, then spread most of the onions and the garlic and bits in the bottom of the tart. Pour the cheese mixture over the onions.

Arrange the reserved onions around the top of the tart. Bake in a 350 degree oven for about 20-25 minutes, until set.


Email us at svgmarket@gmail.com

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

























Thursday, May 23, 2019

News from the SVGM



Thursday, May 23, 2019
              Outdoor market hours 2pm - 6pm
                           

Hi everyone~

Memorial Day is this Monday, and tomorrow ushers in this traditional kickoff weekend to the gateways of summer. The home grills will be on fire this weekend, and with some of the area's best local meats and poultry producers, the SVGM is "Grilling Holiday Food Headquarters." Your vendors have ground meat in bulk, premade burgers, hot dogs, sausages of all kinds, ribs, chicken, chops, and steaks. Truly, there is nothing like the fresh flavor of locally, sustainably raised beef, pork, and poultry. See for yourself, and make the market your first stop tomorrow for your holiday weekend menus.

We also have beautiful hydroponic tomatoes, asparagus (which is awesome on the grill), sweet spring onions, artisan cheeses,  sauerkraut, and handmade barbecue sauces and condiments for those ribs and burgers and dogs and sausage sandwiches.

Linn Auman will be at market tomorrow with his Garden Secrets line of BBQ sauces, ketchups and condiments; and new this spring, his prepared horseradish as long as supplies last. Perfect timing for your Memorial Day cookouts!  Steve & Becky Forman of Beaver Run Farm are offering small split chickens (perfect for this week's recipe!), and their spectacular bacon, which is $9 per pound. And Bill Callahan has fresh chickens and fresh guineas, and hot dogs and burgers.

As always, thank you so very much for your continuing support, and for making this market such a success for all of us, customer and producer alike.   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.

Our hours are 2pm- 6pm, every Friday now through the end of October; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll be there, rain or shine~

Happy Memorial Day!~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry; live guineas available this spring: this week, fresh chicken, fresh guineas, dogs and burgers
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa: Split chickens, bacon
Garden Secrets:  at market this week!
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, hydroponic tomatoes, cucumbers
Hidden Branch Farm:
Seasonal produce, spring onions, dried kidney and black beans
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Asparagus, spinach, spring onions, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Grilled Chicken with Chimichurri

Adapted from http://www.foodandwine.com
Recipe by Anthony Endy
Serves 8

Chimichurri is an Argentinian uncooked green sauce traditionally made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. Its dominant flavors are parsley and garlic.  And almost needless to say, it offers a perfect base to play with to your own taste preferences: in the following recipe you'll find lemon juice and balsamic vinegar, and the addition of cilantro. Its garlicky freshness is a delicious accompaniment to all things grilled, including vegetables.

Ingredients:
CHICKEN
8 cups water
2 (5-ounce) oranges, quartered
2 (2-ounce) lemons, quartered
2 (1/4-ounce) chiles de árbol, cracked open
1 bunch fresh flat-leaf parsley
10 thyme sprigs
8 bay leaves
4 rosemary sprigs
4 medium garlic cloves, smashed
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 (4-pound) whole chickens, split, backbones and wings removed and discarded or reserved for another use

CHIMICHURRI
1 cup extra-virgin olive oil
1 bunch fresh cilantro, stems removed and discarded
1/2 bunch fresh flat-leaf parsley, stems removed and discarded
3 tablespoons minced garlic
3 tablespoons fresh lemon juice (from 2 lemons)
3 tablespoons finely chopped shallot (from 1 medium shallot)
2 1/4 teaspoons fresh oregano leaves
1 1/2 teaspoon kosher salt
1 1/2 teaspoons balsamic vinegar
1 teaspoon crushed chile de árbol or other dried red chile flakes

SPICE BLEND
5 teaspoons paprika
4 teaspoons kosher salt
1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
1 teaspoon chipotle chile powder
Directions:
Prepare the chicken

Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

Make the chimichurri
Process all chimichurri ingredients in a blender or food processor until smooth, about 1 minute, stopping to scrape down sides as needed. Store in refrigerator in an airtight container until ready to use, up to 8 hours.

Make the spice blend
Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Grill chicken
Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.

Seasonal Recipe #2
Roasted Asparagus Soup with Pistachio Cream

Adapted from http://www.rebeccakatz.com
Recipe by Rebecca Katz
Serves 6

Ingredients:
Pistachio Cream
1 cup water or organic broth or stock
1 cup shelled pistachios
1 tablespoon chopped mint
2 teaspoons freshly squeezed lemon juice
Sea salt

Soup
2 bunches of asparagus (about 2 pounds), tough ends snapped off, remaining stalks peeled
3 tablespoons extra-virgin olive oil
Sea salt
1 small yellow onion, diced
2 leeks, white part only, chopped
1 Yellow Finn or Yukon gold potato, peeled and diced
2 cloves garlic, chopped
6 cups Old-Fashioned Chicken Stock or store-bought organic stock, plus more if needed

Directions:

Preheat the oven to 400°F.

To make the pistachio cream, put the water, pistachios, mint, lemon juice, and 1/4 teaspoon of salt in a blender or food processor and process until smooth and creamy. Taste; you may want to add a bit more salt.

Cut off the asparagus tips and put the stalks and tips on a rimmed baking sheet in a single layer. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of salt. Toss evenly to coat. Bake for 8 to 10 minutes, until tender. Remove the asparagus tips from the baking sheet and reserve for garnishing the soup.

Heat the remaining 2 tablespoons of olive oil in an 8-quart pot over medium heat. Add the onion, leeks, and a pinch of salt. Sauté for 4 minutes, then add the potato and a generous pinch of salt. Stir occasionally, allowing the potatoes to soften and the onion to turn golden. Add the garlic and sauté for 30 seconds. Pour in 1 cup of the broth and deglaze the pot, stirring to loosen any bits stuck to the pot. Add the remaining 5 cups of broth and bring to a boil. Decrease the heat to low and simmer for 5 minutes.

In batches, puree the soup in a blender, adding the broth first, then the vegetables and asparagus. Blend until velvety smooth, about 2 minutes. If the soup is too thick, add more broth ½ cup at a time. Return the soup to the pot and gently reheat. Taste; you may want to add a pinch of salt or a squeeze of lemon.

Stir 1 cup of the pistachio cream into the soup. Ladle the soup into bowls and garnish with the reserved asparagus tips.

COOK'S NOTE: For an ultra-smooth velvety texture, go one step further: strain through a fine-mesh sieve, using the back of a wooden spoon to push the liquid through. The ends of the asparagus can be stringy, so peeling just the ends will ensure that you have the smoothest soup possible. 

Email us at svgmarket@gmail.com

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
















Thursday, May 16, 2019

News from the SVGM

Outdoor market hours 2pm - 6pm
                           
Hi everyone~

The clearing yesterday and the replenishing sunlight was such a welcome warmth after that brief but chilly cold spell we had. The spring has seemed mild, and we've had few serious temperature spikes, but those rainy days felt downright bitter sometimes. As I sat out the wet chill, I was glad I'd followed my intuition and held off on planting out any "warm weather" flowers; the sunny days and warmer temperatures ahead will be the perfect time to get to that last seeding and planting finished.

And yet, the weather gods were very gracious for the Growers Market's first two weeks: we went into both Fridays with forecasts full of rain and storms, and incredibly both days saw the precipitation evaporate into gorgeous market days! And tomorrow looks like it just may be another weather gods' gift~~~

It's still asparagus season, and local, freshly-cut asparagus tastes sweeter and more like spring than any imported stuff you'll find in the grocery stores other times of year. Asparagus is truly one of those tonic vegetables ~ a wonderful way to wake up and nourish your winter-weary body. Full of antioxidants and anti-inflammatories, asparagus contains more glutathione~ a superstar antioxidant~ than any other vegetable or fruit. It's also full of inulin, a soluble fiber that helps beneficial bacteria flourish in the digestive system. (http://rebeccakatz.com)  So eat your asparagus, and lots of it, for its local season lasts only weeks, and the highest benefits of any food depends upon its freshness, and fresh is what this Growers Market is all about. Scroll through the vendor list below to check out what's in store for this week.

As always, thank you so very much for your continuing support, and for making this market such a success for all of us, customer and producer alike.   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.

We’re back to our hours of 2pm- 6pm; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We'll be there, rain or shine~

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; this spring, live guineas
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred all natural ketchups and barbecue sauces, mustards, seasonal specialties
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, hothouse tomatoes, cucumbers
Hidden Branch Farm:
Seasonal produce
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, sauerkraut
Orchard Breeze Farm:
Asparagus, spinach, spring onions, tea mint, breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants: this week, a selection of seed-grown herb and garden plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Tuscan-Style Roasted Asparagus

Adapted from http://tasteofhome.com
Recipe by Jannine Fisk
Serves 8 as a side dish

Another simple asparagus recipe that got rave reviews, and could help those who aren't particularly fond of asparagus all on its own.

Ingredients:
1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Directions:
Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.

Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon zest. Toss to combine.

Email us at svgmarket@gmail.com

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

















Thursday, May 9, 2019

News from the SVGM


 Outdoor market hours 2pm - 6pm
                         
                           

Hi everyone~

The SVGM opened its outdoor season last week, and though a few of our vendors still await enough product to sell, we had a lovely opening day ~ the rain literally evaporated and the sun came out beautifully strong ~ and we were happy to see many of our regular customers! Thank you to all who made the time to stop by to reconnect and shop with us.

This is the season of asparagus and greens, a season that is long-awaited and rightly so, for local asparagus and early spring lettuces and greens are all the sweeter and luscious for the wait. Also on hand at last week's market were lovely spring onions, mint for tea, and gorgeous hothouse tomatoes. And spring chickens!~~~ yes, there are spring chickens for sale, too. The kombucha flavors are fabulously creative: buy a large bottle of kombucha, and bring it back each week to refill. (The inside of you will be so healthy and happy.) You'll also find raw-milk cheeses, the best beef and pork, herb plants, baked goods and breads and jams, and as the weeks progress, you'll see a couple more vendors ready with even more produce. A bit of patience is always necessary during this initial month of marketing as the field-growing season is a living, changing system all of its own~~~with its own timeline. Thank you all for learning to trust in the growing season whims and wisdom along with us.

As always, thank you so very much your continuing support, and for making this market such a success for all of us, customer and producer alike.   If you enjoy reading our email, or 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.

We’re back to our hours of 2pm- 6pm; you'll find us along our peaceful, green and grassy strip in Brook Park in Lewisburg. Bring your umbrellas tomorrow: we'll be there, rain or shine!
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
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  last Friday of each month
PA Preferred all natural ketchups and barbecue sauces, mustards, seasonal specialties
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, hothouse tomatoes
Hidden Branch Farm:
Seasonal produce
Mt NitaNee Kombucha:
Artisan kombucha, water kefir
Orchard Breeze Farm:
Orchard fruits, asparagus, spinach, spring onions breads, baked goods, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants: this week, a selection of seed-grown herb and garden plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

Seasonal Recipe
Asparagus Carbonara

Adapted from http://foodandwine.com
Recipe by Melissa Clark
Serves 4 as a side dish

A fun riff on the classic carbonara, swapping out the pasta for thin asparagus spears.The pancetta, cheese, egg flavors are all there, but with fresh green asparagus at the center. Add the pasta back in to bump it up to main dish status. Enjoy!

Ingredients:
4 ounces pancetta, cut into small dice
1 pound thin asparagus, trimmed and cut crosswise into 2-inch pieces
2 large egg yolks, lightly beaten
1/2 tablespoon unsalted butter
3 tablespoons finely grated Parmigiano-Reggiano
Fine sea salt
1/4 teaspoon freshly ground black pepper

Directions:
Heat a large skillet over moderately high heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Drain off the excess fat, leaving just enough to coat the skillet. Add the asparagus and 2 tablespoons of water and cook over moderately high heat until the asparagus is crisp-tender, 2 to 4 minutes. Remove the skillet from the heat and immediately add the egg yolks and butter to the skillet. Cook, tossing, until the butter is melted. Toss in the Parmigiano-Reggiano and season with salt and the pepper. Transfer to a bowl and serve right away.

Email us at svgmarket@gmail.com

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

















Thursday, May 2, 2019

News from the SVGM


Our outdoor market season begins tomorrow!
 2pm - 6pm
   
Hi everyone~
The Susquehanna Valley Growers Market opens its outdoor season tomorrow, and we can’t wait to see all of our wonderful customers again! This will be our 15th year, and we are always excited to be serving this lovely local community again. Spring offers a new start, often with new faces, and the beginning of another bountiful growing season. Come to welcome your favorite vendors back, and come to welcome our new ones. Come for the local flavors that this market has to offer, even in these early, often chilly and wet days of spring. The greens are at their finest, the asparagus at its sweetest, and Beaver Run Farm has fresh chickens, too.

As always, thank you, so very very much for all of your continuing support, and for making this market such a success for all of us, customer and producer alike.   If you enjoy reading our email, or 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 back to our hours of 2pm- 6pm, and will set up along our peaceful, green andgrassy strip in Brook Park in Lewisburg.
We truly hope you stop by tomorrow to celebrate our opening day with us~~~

Blessings for a bright and lovely Spring!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: Will be back next week!
Beef, Pork and Poultry
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets:  
PA Preferred all natural ketchups and barbecue sauces, mustards, seasonal specialties
Wild for Salmon: first Friday of each month
Sustainably caught wild salmon and wild salmon products from Alaska's Bristol Bay
Broadway Acres Farm:
Seasonal produce
Luke Weaver Greenhouses:
Asparagus, tomatoes
Punako Artisan Hearth:
Breads, pastries, specialty baked goods
Hidden Branch Farm:
Seasonal produce
Mt NitaNee Kombucha:
Artisan kombucha
Orchard Breeze Farm:
Orchard fruits, seasonal produce, baked goods, jams, jellies, butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Hannah Bahr Family Farm:
Seasonal produce, specialty items
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items


Email us at svgmarket@gmail.com

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