Last week saw an abundance of fresh midsummer goodness, as our vendors' tables are now heavy with everything from tomatoes to broccoli to potatoes to summer squashes~~~ the busy season of the summer harvest is upon us.
Over the past fourteen years in my involvement in the SVGM, I've watched the market's farmers persevere through everything from droughts, floods, severe storms, and hail, to last summer's relentless soaking season. The weather continues to fascinate and humble us, but the tenacity and dedication of our local farmers in the face of its ever-changing and unpredictable conditions, continues to astound me.
This week when you shop with us, take a moment to think about what it truly takes for them to bring this kind of sustainably raised food to this market. Their dedication comes from a deep connection to a working lifestyle, and a sincere belief in the local foods community and how it nourishes not only our customers but also the Valley in which they farm. For how we raise our food, whether plant or animal, also has a profound impact on the health of the ecology in which it is based.
And we thank you, again, for supporting this community the way you have over the years, and believing in the products as wholeheartedly as we all do.
Some vendor news:
We are sorry to let you know that tomorrow will be Mt. NitaNee Kombucha's last market with the SVGM. We have loved having them in our lineup for the past 1-1/2 seasons and wish them well.
Linn Auman will be at market tomorrow with his delicious Garden Secrets line of handcrafted barbecue sauces, ketchups, and mustards. His garden peppers are ready, and he will have his Hot and Sweet pepper relishes tomorrow. And his Some Like It Hot peppers are just a couple of weeks away!
Meesh Tarsa of Tarsa Family Farm is back for the rest of the market season. Meesh currently has her wonderful heirloom potatoes and heirloom garlics, as well as fresh cut herbs and her popular meadow teas and flavored lemonades. Stop by to welcome her back and say hello.
Whatever you do, don't miss the bounty of these next months at the SVGM. Put us on your permanent Friday schedule, and eat fresh~~harvested that morning!~ and local, and support these hardworking farmers and producers.
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.
Market 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, rain or shine, heatwave or not~~~bring your water bottles with you!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry
Beaver Run Farms:
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: here this week!
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, heirloom tomatoes, eggplant, French shallots, onions, patty pan squash, kohlrabi, fennel, zucchini and yellow squash, broccoli, cauliflower, chard
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, sweet corn, green beans, cucumbers, zucchini, summer squash, patty pan, peppers, tea mint, tomatoes, lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, tomatoes, beets, potatoes, zucchini, beets, peppers, flowers
Tarsa Family Farm:
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades
The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.
Summer Squash Slaw with Feta and Toasted Buckwheat
Adapted from http://www.epicurious.com
Recipe from Bon Appetit, August 2014
Freshly harvested summer squash is just as delicious raw as it is cooked; here is a quick and refreshing slaw using it raw. If you'd like, substitute sliced almonds for the buckwheat groats, and the fresh sweet onions available at the market for the scallions.
1/4 cup buckwheat groats
1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
2 scallions, thinly sliced
1/4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper
4 ounces feta, thinly sliced
Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
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