.

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, July 25, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

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
Cow-a-Hen Farm: 
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.

Seasonal Recipe
Summer Squash Slaw with Feta and Toasted Buckwheat

Adapted from http://www.epicurious.com
Recipe from Bon Appetit, August 2014
Serves 4

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.

Ingredients:
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
Kosher salt
Freshly ground black pepper
4 ounces feta, thinly sliced

Directions:
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.

Email us at svgmarket@gmail.com

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






























Thursday, July 18, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hi everyone~

Last night after the rains had finally stopped, I saw the pale reflection of a haze overhanging the hill along the field. It was soft looking, and mysterious looking, and somehow comforting in the way it blanketed the hilltop. Outside it felt tropical, the trees and plants dripping with raindrops, the air saturated with moisture~~~ I caught a potent fragrance from one of the last of the sultry magnolia blossoms. It was a really good soaking before this weekend's ninety-degree heat.

The heat of the summer and its long days of light are filling up the SVGM market tables.  There are potatoes, onions, summer squashes, garlic, beans, eggplants, tomatoes, cucumbers, and corn isn't far behind. The tender warm weather vegetables make wonderful salads and dippers, or cook them up quickly in a steamer or a grill, and keep that fresh sweet taste of the season that needs only a hit of salt and pepper, garlic, and herbs.  Toss them with pastas or serve them as sides with the incredible meats and poultry you'll find at this market, or serve them as inventive main dishes in themselves.

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!~, eat local, and support our local 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
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh Pork, Fresh Chickens, and Fresh Ducks this week; also, plenty of grilling options
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
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
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, 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: may be here this week!
Seasonal produce, specialty items

The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.

Seasonal Recipe
Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

Adapted from http://www.epicurious.com
Recipe by Rhoda Boone
Serves 4

The zucchini is already abundant; here's an easy but great way to put some of them to use. Don't forget to mix a margarita or two~~~

Ingredients:
2 tablespoons neutral vegetable oil, such as grapeseed
1 cup thinly sliced onion (about 1 small onion)
1 cup (1/2" pieces) zucchini
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (16-ounce) jars store-bought tomatillo salsa or 4 cups homemade tomatillo salsa, divided
2 cups shredded cooked or grilled chicken
8 (5-6") corn tortillas
3/4 cup grated Monterey Jack cheese
Sour cream, 1 sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Directions:
Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).

Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10–12 minutes.

Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.

Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

Email us at svgmarket@gmail.com

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





























Thursday, July 11, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

July is the month that many of us think of as the middle of summer, and with good reason~~~ this is the month of those long stretches of hot, humid weather that require lots of water, whether from a river, an ocean, a sprinkler, or a bottle.

Consider this: summer's fresh produce not only tastes healthily delicious, but fruits and vegetables can also help you stay hydrated, with many of summer's standbys containing 90% or more water in their makeup. Tomatoes, zucchini, cucumbers, lettuce, eggplant, cauliflower, broccoli~~ all of these summer stars of the produce tables are in that category, with vegetables generally containing more water than fruit. And locally, just-harvested veggies~~as opposed to well-traveled grocery produce~~~ will contain the most water (and retain the most vitamins, minerals, and electrolytes) to help you battle those depleting high summer days.

Our farmers harvest the morning of the market, so you can be sure that you're getting the freshest produce possible. You can taste the difference, you can see the difference, and I swear you can feel the difference. Opening up the refrigerator door to shelves and drawers full of a local food shopping day simply feels invigorating.

So put the SVGM on your Friday calendars; the high summer harvest is just getting started!

This week, Cow-a-Hen Farm has their first fresh ducks of the season. "They grow well in a wet year," says Bill. He'll also have fresh guineas and chickens.

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~~~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: First fresh ducks of the season, also fresh guineas and chickens
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: last Friday of the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, heirloom tomatoes, eggplant, French shallots, spring onions, garlic scapes, kohlrabi, fennel
Mt NitaNee Kombucha:
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Lettuce, kale, green beans, cucumbers, zucchini, summer squash, sugar peas, spring onions, tea mint, tomatoes, black raspberries, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Lettuce, snow peas, radishes, tomatoes, beets, potatoes, black raspberries, zucchini, flowers
Tarsa Family Farm: (last half of season)
Seasonal produce, specialty items

The Union County Library continues their summer reading series at the SVGM, from 3 to 4pm.

Seasonal Recipe
Tomato Salad with Pine Nuts and Pomegranate Molasses

Adapted from http://www.bonappetit.com
Recipe by Kamal Mouzawak
Serves 4

A sparkling combination of flavors~~ feel free to use any kind of tomatoes you prefer!

Ingredients:
⅓ cup chopped golden raisins
¼ cup apple cider vinegar
⅓ cup pine nuts
1 lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole
½ small red onion, very thinly sliced
¼ cup extra-virgin olive oil
Kosher salt
1 cup basil leaves, torn if large
2 Tbsp. pomegranate molasses

Ingredient Info:
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

Directions:
Preheat oven to 350°. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.

Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.

Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.

Transfer salad to a platter and drizzle pomegranate molasses over.

Email us at svgmarket@gmail.com

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































Thursday, July 4, 2019

News from the SVGM

 Market hours 2pm - 6pm
                           
Hello everyone~

All of us here at the SVGM wish you a happy Fourth of July! Enjoy the beautiful weather that is today, and enjoy your gatherings and festivities. And be sure to stop by tomorrow's market if you have an extra day off for the long weekend~~~
stock up on the local freshness that is the beginning of July for this next week's summer meals!

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~~~

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 the month
PA Preferred: all natural ketchups and barbecue sauces, mustards, seasonal specialties, prepared horseradish
Hidden Branch Farm:
Lettuce, spinach, sugar snaps, snow peas, French shallots, spring onions, garlic scapes, kohlrabi, cherry tomatoes
Mt NitaNee Kombucha: Back next week!
Artisan kombucha, water kefir, kombucha soap, shampoo soap, facial serum
Orchard Breeze Farm:
Spinach, lettuce, kale, green beans, cucumbers, sugar peas, fresh peas: shelled and in-the-hull, spring onions, tea mint, tomatoes, sour cherries, black raspberries, 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, potatoes, black raspberries, zucchini
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/