.

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, August 29, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

It's Labor Day weekend, and as the summertime feeling feels increasingly like that autumn feeling, once more we're all left wondering at the speed at which the leisurely summer months flew by. But the temperatures are amazingly comfortable these days, and though there's a threat of thunderstorms this weekend, there will be some beautiful moments to be enjoyed outdoors.

Labor Day weekend is still a weekend of cooking and eating outside whenever the weather allows. The market is full of the produce of late summer: zucchini and yellow squashes, butternut and spaghetti squashes, beans, onions and shallots and garlic, crazy numbers of tomatoes, beets, sweet corn, cucumbers, and sweet peppers and fun hot peppers to play with. The beef and pork and poultry is at its freshest, too, ready for basting or burgering or marinating to throw on the grill. Pick up some fresh flowers for your table, and some cheeses for your crackers.

Linn Auman will be at market tomorrow with his Garden Secrets  line of sauces, condiments and relishes. He'll have everything with him tomorrow, including his Cherokee Port Gourmet Ketchup and his Some Like It Hot peppers. We're always glad he's with us when the last Friday of the month rolls around.

Do your best to not miss the incredible array of healthy and locally wonderful foods these next couple months at the SVGM. Eat fresh~~harvested Friday mornings!~ and local, support your own and your family's health, and support the hardworking farmers and producers who make this market happen. We thank you, always, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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 to 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 see you tomorrow: the weather is looking glorious!

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: at market tomorrow!
PA Preferred: all natural ketchups and barbecue sauces, mustards, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot ' peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, patty pan squash, sweet & hot peppers, tea mint, tomatoes, apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades


Seasonal Recipes~

Easy Corn Fritters

Adapted from http://www.justataste.com
Recipe by Kelly Senyei
Makes about 15 fritters

These are very close to an old-fashioned corn fritter, with the addition of a bit of richness in the heavy cream. You can make them a savory option with the scallion-sour cream topping, or 
pour pure maple syrup over them for a nostalgic treat~

Ingredients:
3 cups corn kernels (See Note)
1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
3/4 cup heavy cream
Vegetable oil, for frying
Sliced scallions, sour cream or garlic aioli for serving
                                    or
                   Maple syrup for serving

Directions:
In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir in the eggs and heavy cream until the batter is well-combined.

Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping, or serve them the old-fashioned way with maple syrup.

Note:
Fresh or frozen (thawed) corn kernels will work in this recipe. If you use frozen corn, drain off any excess liquid after it thaws.

Spicy Corn Fritters with Cilantro Cream
Adapted from http://www.feastingathome.com
Recipe by Sylvia Fountaine
Makes about 12 fritters

These corn fritters are a spicy alternative and can be a great appetizer or a great main dish. Try to get as many of the fresh ingredients you can at the SVGM for the very best flavor!

Ingredients:
Fritters:

1 C flour (or use gluten free flour blend, like Bob’s Red Mill)
1 tsp baking powder
1 tsp kosher salt
1 tsp smoked paprika
1 tsp sugar
1T coriander ( toasted and ground, or ground is fine too)
2 large beaten eggs
3/4 C whole milk or half and half
2 T lime juice zest of one lime
3 C fresh cut corn kernels ( 2 1/2 – 3 ears)
1/2 C diced red bell pepper
4 scallions chopped
1/4 C chopped packed cilantro
3/4 C shredded cheddar cheese
2 T finely minced jalapeno ( about 1 jalapeno)

Cilantro Cream:
1 C sour cream
1/2 C packed cilantro, stems OK
1/8 C fresh lime juice
1/2 tsp kosher salt
2 tsp cumin
1 small garlic clove

Directions:
In a large bowl, combine first 6 ingredients, mix well. In a smaller bowl whisk milk, eggs, zest and lime juice. Whisk wet into dry and making a batter. It is ok if there are tiny clumps, but work the big ones out with the whisk.

Fold in the remainder of the ingredients; corn, bell pepper, jalapeño, cilantro, scallions, cheddar.

Heat a large heavy bottomed skillet ( I use a cast iron skillet) with a generous amount of vegetable or canola oil, mixed with a little butter (optional) on medium high heat.

Wait until oil is hot, and turn heat down to medium.
Place rounded spoonfuls of fritter batter ( 2 inch round fritters) carefully into skillet and cook for about 3 minutes on each side until crispy and golden brown. Add more oil if necessary.

Make in batches, moving fritters to a sheet pan and transferring to a warm 350 F oven. Don’t worry if they are still a touch doughy in the middle, they will continue to cook in the oven.

In a food processor, pulse cilantro cream ingredients until blend until smooth. Serve on the side. Garnish with cilantro, lime and your favorite hot sauce.


Email us at svgmarket@gmail.com

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



































Thursday, August 22, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

This week brings us into late summer, and each minute of the next month will bring us incrementally closer to the Autumn Equinox. This is the time of summer that the landscape takes on a lovely golden glow. All around us are the subtlest of shifts happening~~~  the daylight is a little bit shorter, the garden growth a little bit slower, the sun sits just a bit lower in the sky, and the colors of our deciduous shrubs and trees in the gardens and fields and hills, show hints of the yellows and russets to come.

We are entering the most abundant and beautiful time of the outdoor market season, the season when the hot summer's vegetables in all their abundant glory make a bit of room for the early fall's vegetables, which in a few weeks will be in their own abundant glory. And as I said last week, with the onset of the busy first month of the new school year, there's no better way to keep your family and yourself nourished than by taking advantage of the season's local harvest.  And Fridays can be particularly hectic, we all know~~~

But do your best to not miss the incredible array of healthy, fresh, and locally wonderful foods these next months at market. Eat fresh~~harvested that morning!~ and local, and support your own and your family's health, and also these hardworking farmers and producers who make this market happen. We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

This week from Bill Callahan:  Freshly ground beef and pork, freshly dressed chickens, fresh turkey (first of this year), and lots of other fresh cuts of beef and pork!
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. We'll see you tomorrow, rain or shine or ominous clouds, heatwave or not~~~bring your water bottles and your largest shopping bags with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Freshly ground beef and pork, freshly dressed chickens, fresh turkey (first of this year), fresh cuts of beef and pork
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:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash,  fennel, zucchini and yellow squash, green beans, chard, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, patty pan squash, peppers, tea mint, tomatoes, apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, peppers, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades


Seasonal Recipes
Zucchini Walnut Crumble Bars

Adapted from http://theviewfromgreatisland.com
Makes 9-12

This is a very different kind of layered bar cookie with lightly sweetened and spiced shredded zucchini as its unusual star. A unique treat for the late summer~~~

Ingredients:
Shortbread Dough and Topping
1 cup (16 Tbsp) unsalted butter, at room temperature
2/3 cup dark brown sugar, firmly packed
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp freshly grated nutmeg
2 cups all purpose flour
1/2 cup chopped walnuts
Filling
1 1/2 packed cups shredded zucchini
1 tsp lemon juice
1 Tbsp sugar
1/4 tsp cinnamon
1/4 tso freshly grated nutmeg
Directions:
Preheat the oven to 350F. Lightly spray a 9x9 square baking pan
Cream the butter and sugar together until light and fluffy. Beat in the salt, vanilla, and spices.

Add in the flour, a cup at a time, and mix just until it is combined.
Take about 2/3 of the dough and press it into the bottom of a 9x9 square baking pan. I like to line the pan with parchment paper with long ends so that I can lift it out after it cools...it makes cutting easier and prettier, but this is optional. Cover the whole bottom surface, using your hands to lightly pat the dough down. It helps to flour your hands.

Put the grated zucchini in a clean kitchen towel and wring out the moisture. Toss with the lemon juice, sugar, and spices.
Spread the zucchini out over the bottom crust as evenly as possible.

Take the rest of the dough and mix it with the chopped walnuts. Crumble it between your fingers over the zucchini, making an even layer of small crumbles. It's fine if some of the zucchini shows through.

Bake for about 35 minutes until the top is starting to turn light brown around the edges.

Make these zucchini walnut crumble bars your own ~
Make them nut free ~ substitute rolled oats for the nuts.
Make them with whole grains ~ use half oat flour or half whole wheat flour.
Make them fruity ~ add some thinly sliced or chopped apple to the zucchini filling.  A little applesauce might even work.

Chocolate Chip Zucchini Cookies
Adapted from http://kristineskitchenblog.com
Makes 18 cookies

Made with whole grain flour, ground flaxseed, and oats, these cookies are sweetened with banana, honey, vanilla and cinnamon, and dotted with dark chocolate chips. Try them as a breakfast cookie~~~

Ingredients:
1 medium zucchini
2 cups old-fashioned oats
1 cup whole wheat flour
½ cup ground flaxseed
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ cup 4 tablespoons unsalted butter, melted and cooled slightly
1 large ripe banana mashed
1/3 cup honey
1 large egg
2 teaspoons vanilla
½ cup dark chocolate chips

Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Grate the zucchini. You want about 1 cup of zucchini. Place the zucchini in a clean kitchen towel, hold over a bowl, and squeeze out the excess liquid. Set aside.

In a medium bowl stir together the oats, whole wheat flour, flaxseed, cinnamon, baking soda, and salt.

In a large bowl, whisk together the melted butter, mashed banana, honey, egg, and vanilla. Pour the dry ingredients into the bowl with the wet and stir until just combined. Fold in the grated zucchini and chocolate chips.

Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they won't flatten on their own during baking. Bake cookies for 11-14 minutes, until set and lightly golden.

Once completely cooled, cookies can be stored in an airtight container in the freezer for up to 2 months.


Email us at svgmarket@gmail.com

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


































Thursday, August 15, 2019

News from the SVGM



Thursday, August 15, 2019
                    Market hours 2pm - 6pm
                           

Hi everyone~

It's only the middle of August, but with kids going back to school next week, it feels like summer is already over! Whether a function of my older age or changed school calendars, summer feels shorter, without a doubt. I have to remind myself that it's indeed the school calendar summer vacation that is coming to an end, and the weather and long days of the season are with us for quite a while yet~~~

The sun is still warm and the heat is still on; the evenings still stretch out beyond eight o'clock, and it's still the harvest season:  tomatoes, corn and zucchini remain abundant, along with so much more. It's a great time of year to shop the SVGM, and a great time of year to nourish your family with freshly-harvested local foods full of the nutrients that keep you healthy. Summer's leisure is about to segue into "school's in" busyness, and feeding your family with the best you can find locally will go far in keeping up the energy, awareness and concentration so necessary for the activities school brings. So stock up at the SVGM for the week ahead~~~ everyone willl feel better and more energized for eating this way!

And Bill Callahan has fresh chickens tomorrow. Talk about fresh.

Put us on your permanent Friday schedule so you don't miss the bounty of these next months at market. Eat fresh~~harvested that morning!~ and local, and support these hardworking farmers and producers. We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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. We'll see you tomorrow, rain or shine or ominous clouds, heatwave or not~~~bring your water bottles and your largest shopping bags with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh 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:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash,  fennel, zucchini and yellow squash, green beans, chard, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, patty pan squash, peppers, tea mint, tomatoes, Lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs: Back next week!
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, potatoes, zucchini, beets, peppers, flowers
Tarsa Family Farm: 
Heirloom potatoes, specialty garlic, fresh cut herbs, meadow teas, lemonades


Seasonal Recipe
Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts

Adapted from http://www.epicurious.com
Recipe by Maggie Ruggiero
Serves 4-6 as appetizer

A simple but freshly delicious starter to kick off a weekend meal~~~

Ingredients:
3 Tbsp finely chopped shallot
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil, divided
1 1/2 pints grape or cherry tomatoes, halved
1/3 cup chopped piquillo peppers
8 (1/4-inch thick) rounds soft mild goat cheese
Accompaniment: toasted baguette slices or crackers

Directions:
Preheat broiler.
Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.
Cook's note
Dish, without cheese, can be made 5 hours ahead and kept at room temperature. Bake before serving.


Seasonal Recipe
Bourbon Coffee Barbeque Sauce

Adapted from http://www.food52.com
Recipe by buck
Makes 2 cups

A homemade barbecue sauce recipe with coffee and bourbon is just the thing to baste whatever you're firing on the grill, from steaks to chops to kielbasa~~~

Ingredients:
1/2 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon ground black pepper
2 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 tablespoon prepared mustard
3 tablespoons apple cider vinegar
1/4 cup bourbon
1/2 cup coffee
1 cup ketchup

Directions:
Combine all ingredients in a sauce pan and simmer for 20 minutes, stirring occasionally. Refrigerate leftover sauce.

Email us at svgmarket@gmail.com

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


































Thursday, August 8, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

Last week as we headed into the final hour of market, storm clouds and a rumbling of thunder began to move in. The day had been a lovely one, full of sun and happy shoppers, but how quickly the sky turned ominously gray. A little awestruck at the beauty of the shifting clouds, a little nervous at the prospect of a thunderstorm, we checked our phones for radar updates, and it didn't look good: the storm was headed directly for us, and there appeared to be a lot of rain contained in it.  The shoppers had dwindled, so we stood talking with each other, keeping watch on the darkening clouds and radar, and wondered when the right time to shut the market down would be, if necessary. But the storm ended up skirting us, and closely moved around us to park itself barely northeast of the market for a good forty-five minutes or so. The lightening high above flashed in horizontal lines through the clouds and the thunder rolled and grumbled in that way that you can almost feel it through the ground. The storm continued its way northeastward, and we came to learn that indeed there was an awful lot of rain ~  inches, in fact, ~ giving rise to flood watches and warnings as a result.  This seems to be this summer's way, these storms that hit random areas, not necessarily widespread areas, either, but storms with gullies of rain and crazy winds..... we hope you've all been safe from these storms, and have not suffered too much damage as a result.

Thunderstorms, crazy rains, turbulent winds, hail: whatever has come our way, our vendors' tables are still loaded with the gorgeous, freshly flavorful produce of the season. The corn is sweet and juicy, perfect simply boiled, but also perfect in salads and salsas and risottos or on the grill. The tomatoes are equally delicious this year; I watched some taste-testing between the vendors last week, and it was a toss up on who had the sweetest golden cherries!  Thickly sliced on a sandwich, tossed in oil and vinegar as a topping for grilled bread slices, baked in a rustic tart or tossed into pasta ~~~ tomatoes are what we wait for almost more than anything else. There are cucumbers for pickling and slicing, zucchini and yellow squash among the patty pans; freshly dug potatoes, pink and green okra, eggplants, sweet and hot peppers and more~~~

And Bill Callahan has fresh chickens, ducks and pork this week; it's been a good year for ducks! The freshest of meats and poultry, excellent raw-milk cheeses, fresh flowers: there is so much to be found at the SVGM right now.

Whatever you do, don't miss the bounty of these next months at market. Put us on your permanent Friday schedule, and eat fresh~~harvested that morning!~ and local, and support these hardworking farmers and producers. We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.

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. We'll see you tomorrow, rain or shine or ominous clouds, heatwave or not~~~bring your water bottles and your shopping bags with you!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh ducks, pork 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:
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash, kohlrabi, fennel, zucchini and yellow squash, green beans, chard, sweet and hot peppers
Orchard Breeze Farm:
Sweet corn, green beans, okra, cucumbers, zucchini, summer squash, patty pan squash, peppers, tea mint, tomatoes, Lodi apples, jams, jellies, fruit butters
Clara’s Meadow Flowers and Herbs:
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, beets, okra, spaghetti squash, 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
Spiced Pork Chops with Cucumber Pico de Gallo

Adapted from http://www.foodandwine.com
Recipe by Amy Thielen
Serves 4

Ingredients:
CUCUMBER PICO DE GALLO
1 cup diced cucumber
3/4 cup minced fresh cilantro leaves and stems (about 1/2 bunch) 1/2 cup finely diced sweet onion
2 tablespoons extra-virgin olive oil
1 tablespoon minced jalapeño
2 teaspoons lime zest plus 1/4 cup fresh lime juice (from 2 limes) 1 1/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika
PORK CHOPS
4 (7-ounce) bone-in center-cut pork chops
1/2 teaspoon kosher salt
2 teaspoons sweet paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon smoked paprika
2 tablespoons canola oil

Directions:
Make the cucumber pico de gallo: Stir together all ingredients for the cucumber pico de gallo in a medium bowl, and set aside.
 
Make the pork chops: Sprinkle the pork chops with salt, and set aside. Stir together the sweet paprika, garlic powder, cumin, allspice, and smoked paprika in a small bowl. Sprinkle both sides of pork chops with spice mixture.

Preheat a gas grill to medium-high. Rub both the pork chops and grill grates with a thin layer of canola oil. Grill pork, covered, flipping and rotating occasionally, until just cooked through and the internal temperature reaches 135°F, about 8 minutes.

Pile pork chops onto a platter, garnish heavily with the cucumber pico de gallo, and serve immediately.

Seasonal Recipe
Warm Puttanesca Pasta Salad

Adapted from http://www.foodandwine.com
Recipe by Ann Taylor Pittman
Serves 4

Ingredients:
1 pound cherry tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced shallot (from 1 medium shallot)
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 large garlic clove, grated
12 ounces uncooked short-shaped pasta, such as rigatoni, penne or cavatappi
4 (1/2-ounce) prosciutto slices
3 oil-packed anchovies, finely chopped
1/2 cup thinly sliced fresh basil
1/2 cup coarsely chopped green or black olives of your choice, such as Castelvetrano, Kalamata, or oil-cured
2 tablespoons chopped fresh oregano
2 tablespoons drained nonpareil capers
Fresh basil leaves, for garnish
1/2 teaspoon cracked black pepper, for garnish (optional)

Directions:
Place tomatoes in a medium bowl; sprinkle with salt and ground pepper, and toss to combine. Add shallot, oil, vinegar, and garlic; toss well. Let stand at room temperature at least 20 minutes.

Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup cooking liquid; drain pasta.

Place 2 prosciutto slices on paper towels on a microwave-safe plate. Microwave on HIGH until crisp, 1 minute and 30 seconds to 2 minutes. Repeat with remaining 2 prosciutto slices. Or crisp the prosciutto in the oven on a parchment-lined pan at 350°F for about 15 minutes.
 
Drain tomato mixture over a bowl, reserving liquid. Combine warm pasta, anchovies, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium-high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat. Stir in drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble prosciutto over pasta; garnish with basil leaves and, if desired, cracked pepper.

Serve warm or at room temperature.


Email us at svgmarket@gmail.com

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


































Thursday, August 1, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

A blessed Lammas to you all!  The beautiful summer days of the first week of August were traditionally part of this celebration of the first harvests of grain, and communities and societies gathered to honor the harvest in their many individual ways. Grain meant bread, and bread meant sustenance, enough to get one’s family through the coming year ahead. Lammas was a time to give thanks for a successful harvest, and for the abundance that harvest brought~

Here in our beautiful and fertile Susquehanna Valley, crop fields are, this year, wetly lush and green and tall and growing toward the autumn. The hot weather vegetables, from zucchini to eggplant to tomatoes, are in full swing; fall vegetable seeds have been planted and are sprouting; the fruits, berries, peaches, and apples, are moving through their own seasons. It is high summer harvest at the Growers Market, where the freshest, just-picked produce decorates our vendor tables, and the freshest meats and poultry to be had can be found. Decorate your grills and plates with the abundance that is local ~~~ gather your families and friends, and celebrate the local harvest of summer!

Bill Callahan has freshly dressed chickens and ducks this week, perfect for the grill!

We thank you, again, for supporting this community the way you have over the years, and believing in the products and the producers as wholeheartedly as we believe in each other.
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: Freshly dressed chickens and ducks
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, chard
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
Ramen with Steak and Sesame-Ginger Dressing

Adapted from http://www.bonappetit.com
Recipe by Claire Saffitz, June 2017
Serves 4

This salad is an easy midweek summer dinner, delicious in its freshness and bright flavors. It uses some of the more unique and perhaps underused produce you can find at the market these days, but, as always, feel free to use whatever veggies you like and crave~~~~

Ingredients:
3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1½ teaspoons sugar
1 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
½ cup vegetable oil
1½ teaspoons toasted sesame oil
8 ounces dried ramen noodles (flavor packet discarded)
Kosher salt
12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
1 small kohlrabi, peeled, cut into matchsticks
3 scallions, thinly sliced
2 cups thinly sliced Napa cabbage
1 cup cilantro leaves with tender stems
¼ cup crushed salted, roasted cashews
1 tablespoon crushed Sichuan peppercorns

Directions:
Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Email us at svgmarket@gmail.com

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