Vacations have started, baseball diamonds are in full swing, temperatures are in the eighties, backyard pools are full of kids, and our farmers' fields are quickly filling in with the growth of local produce. Each week brings us further into summer's glory, and next week brings us into the Fourth of July holiday, replete with small town parades and riverbank fireworks.
It's the quintessential cookout holiday, with picnics and outdoor gatherings in the early evening hours before those fireworks displays. And wouldn't you know it, the month of July is National Hot Dog Month ~~~ perfectly coordinated with the Fourth and baseball!
Here at the SVGM, our farmers raise some of the most flavorful and fresh meats and poultry you'll find anywhere. And during the verdant seasons of late spring and summer into fall, our meats and poultry are at their freshest. And we have ground meats, and burgers, and......hot dogs, nitrate-free! And chops and sausages and ribs and more. All ready for you to take home to stash in your fridge for your Fourth of July grilling.
And tomorrow is not too early to stock up on fresh produce, too, for the holiday: whatever you buy tomorrow will have been harvested tomorrow morning, so you can be sure it will all stay fresh and taste fresh until Thursday, and retain that local goodness.
Some vendor news for tomorrow:
Mt. NitaNee Kombucha is off this week; Helen, the beautiful face behind their table, will be at a black belt camp this week: be sure to ask her about her exploits when you see her next week!
Cow-a-Hen Farn has fresh guineas, chickens, and pork this week.
And Linn Auman of Garden Secrets will be at market tomorrow with his delicious line of handmade condiments~~~ conveniently in time for your barbecuing condiment needs for the holiday week ahead.
The Union County Library will be there between 3-4 with their summer story hour; they're very apologetic for missing last week, but they had a vehicle breakdown and no way to transport their setup.
And last, but definitely not least, our favorite troubadour, Woody Wolfe, will be on hand to serenade us through the market hours. It's always a joy to have Woody's playlist as background music! Come for the tunes that you'll want to sing along to~~~
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.
So stop by to explore our stands and even strike up a conversation with our vendors. 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. Thank you all for your support, and we'll see you tomorrow: summertime is here!
See you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry: this week, fresh chickens, guineas and pork
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: at market this Friday
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, baby kale, spinach, sugar snaps, snow peas, French shallots, spring onions, fresh garlic, garlic scapes, french breakfast radishes, white icicle radishes
Mt NitaNee Kombucha: Back next week!
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, sugar peas, fresh peas: shelled and in-the-hull, spring onions, strawberries, tea mint, tomatoes, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, spinach, sugar snaps, snow peas, radishes, tomatoes, beets
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items
Grilled Pork Tenderloin with Beer and Mustard Glaze
Adapted from http://heygrillhey.com
Recipe by Susie Bulloch
Beer and mustard on pork? Sounds like the perfect combo for a Fourth of July party~~~~
2 1.5 pound pork tenderloins silverskin and excess fat removed
1/4 cup whole grain mustard
1/3 cup apple cider vinegar
1/4 cup honey
2 cloves garlic minced
1/4 cup shallot minced
1/2 cup brown sugar
12 oz beer darker for stronger flavor
2 Tablespoons butter
2 Tablespoons flour
Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.
Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 5-7 minutes.
Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving.
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