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

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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, September 26, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~
Happy Autumn to you all!

The early weeks of fall are ones of change, with temperatures hot, mild and cold (sometimes all in one day), sometimes rainy, sometimes dry, but always beautiful as the humidity of summer wanes away; and the golden sheen of the landscape only hints at the colorful brilliance that lies ahead.

This is, simply, a gorgeous time at the SVGM. Make sure you put the market time, 2-6pm, on your Friday calendars, and take advantage of the bounty of local produce available right now: winter squashes like delicata, butternut, acorn, and spaghetti, nourishing greens like arugula, kale, collards, and chard, lettuces, fingerling potatoes, huge heads of broccoli, brilliant apples, colorful sweet and hot peppers, summer squashes like zucchini, yellow, and pattypan, and tomatoes.

 The nip in the evenings continues to make grilling a pleasure, but also makes us think of roast chickens and soups and chilis.  So come to market these September and October Fridays: make your autumn meals full of the nourishment and beauty and flavor only local can bring.

Linn Auman will be at market tomorrow with his Garden Secrets line of artisan condiments and relishes. As the season winds down, it's a good idea to stock up on mustards, barbecue sauces, etc. to get you through the winter months ahead. Stop by his stand to sample his delicious goods!

Bill Callahan of Cow-a-Hen Farm will have fresh ducks, smoked sausage, and other fall favorites tomorrow.

It's also time to think about beginning to stock your winter freezers with the delicious local beef, pork, and poultry offered by Beaver Run Farm, Stone Meadow Farm, and Cow-a-Hen Farm.  

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 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 early fall 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: Fresh ducks, smoked sausage, and other fall favorites
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: at market this Friday
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, greens, lettuce, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, cabbage, winter squash: delicate, acorn, spaghetti, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet potatoes, green beans, yellow beans, zucchini, summer squash, butternut squash, patty pan squash, sweet & hot peppers, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, spinach, arugula, beets, spaghetti squash, potatoes, zucchini, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, heirloom tomatoes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipe
Spicy Pork Bowls with Greens

Adapted from http://www.epicurious.com
Recipe by Chris Morocco, Bon Appetit, May 2019
Serves 4

Sambal oelek is a flavorful, simple Indonesian chile paste made from crushed raw red chiles, a little vinegar, and salt. Use as a condiment and also as an ingredient in cooked foods; it will taste like you are cooking with fresh chiles. Sambal oelek is available in most grocery stores right next to the sriracha in the Asian food section. One tablespoon is roughly the equivalent of a chopped, small jalapeño. (Info from Bon Appetit)

Use this recipe to create your own combinations: substitute steak or chicken or tofu, use different vegetables, try one of the many specialty rices available, such as basmati, brown and wild rice mixes, or even black rice.  The possibilities are almost endless~~~

Ingredients:
1 (1 1/4-lb.) pork tenderloin
3 Tbsp. sambal oelek
2 Tbsp. light brown sugar
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 Tbsp. soy sauce, divided
2 1/4 tsp. toasted sesame oil, divided
3 Tbsp. vegetable oil, divided
Kosher salt
2 medium carrots, peeled, sliced
1 bunch collard greens or other fresh greens such as kale, ribs and stems removed, leaves sliced
1 Tbsp. seasoned rice vinegar
Steamed white rice, thinly sliced scallions, and gochujang* (Korean hot pepper paste); for serving

*Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.

Directions:
Freeze tenderloin until firm around the edges, 30–45 minutes, if time permits.

Combine sambal oelek, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag.
Thinly slice pork with a long, sharp knife. Add to marinade, seal bag, and knead to coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add half of pork in a single layer; season lightly with salt. Cook, undisturbed, until browned underneath, about 1 minute. Toss pork, then continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork. Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots in a single layer and cook, undisturbed, until starting to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. soy sauce and 1/4 tsp. sesame oil in a small bowl.

Divide rice among bowls; arrange vegetables and pork over. Drizzle with dressing and top with scallions. Serve gochujang alongside.



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Thursday, September 19, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

The official start of Autumn is just on the other side of this weekend, and we've been treated for a couple of weeks now by some absolutely stunning end-of-summer weather. The cool nights and warm, sunny days have that clarity of atmosphere that makes the days feel like they are literally glowing. And the lower light of the sun imparts a brilliance to the colors of the sky and the landscape, especially in the mornings and late afternoons. This morning I awoke to a lovely chill in my house that made that cup of coffee extra delicious ~~~

It is worth repeating here, that this is also the loveliest time of year at our market, with fall reflected in much of the jewel-colored produce you'll find on our vendors'  tables. Reds and yellows and oranges and russets and deep greens decorate the tables right now, in sweet and hot peppers, and sweet and spicy greens, and tomatoes and apples, and so much more. This week, too, Bill Callahan has fresh Hot Italian Grillers, fresh Pork, and fresh Chickens. The quality of the local food highlighted at the SVGM is unsurpassed, and it remains the healthiest way to eat with the highest nutrition precisely because the food is freshly harvested, or raised and produced on farms in our Susquehanna Valley.

So do your best to not miss the abundance of these next weeks 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: fresh Hot Italian Grillers, fresh pork, 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, hot and sweet pepper relishes, prepared horseradish, Some Like it Hot peppers, Cherokee Port Gourmet ketchup
Hidden Branch Farm: 
Heirloom tomatoes, greens, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet corn, sweet potatoes, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, butternut squash, patty pan squash, sweet & hot peppers, watermelon, tea mint, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Tomatoes, spinach, arugula, beets, okra, spaghetti squash, potatoes, zucchini, beets, sweet and hot peppers, green beans, flowers
Tarsa Family Farm: 
Heirloom potatoes, heirloom tomatoes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipe
Sweet Potato Fritters with Lemon-Tahini Sauce

Adapted from http://www.foodandwine.com
Recipe by Kelsey Youngman
Serves 4

Essentially a twist on the potato pancake, these fritters are made with a mix of sweet potatoes and either turnips or regular potatoes and very nicely spiced. You can find a variety of potatoes at the market to choose from, and you can also substitute market-fresh onions or shallots for the leeks that are called for here, and there are some delicious greens to choose from, also, to serve alongside or under the fritters. The ingredients in these delicate little pancakes are barely held together by a light batter: be sure to keep the heat at medium so they cook through and crisp up without burning.

Ingredients:
3/4 cup plain whole-milk Greek yogurt
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/2 teaspoon black pepper
2 1/2 teaspoons kosher salt, divided, plus more
1 pound sweet potatoes, peeled and coarsely shredded on a box grater
1 pound turnips or Yukon Gold potatoes, peeled and coarsely shredded on a box grater
1 1/2 tablespoons extra-virgin olive oil
2 medium leeks, thinly sliced
2 large eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
Vegetable oil, for frying
Baby kale, for serving

Directions:
Whisk together yogurt, tahini, lemon juice, garlic, pepper, and 1/2 teaspoon salt in a small bowl. Set aside.
 
Place a colander over a large bowl; add sweet potatoes, turnips, and remaining 2 teaspoons salt; toss to combine. Let mixture stand 10 minutes. Transfer mixture to a clean kitchen towel; gather up edges, and squeeze out excess liquid. Transfer sweet potato mixture to a medium bowl.
 
Heat olive oil in a large cast-iron skillet over medium. Add leeks and a pinch of salt, and cook, stirring occasionally, until leeks are soft and starting to brown, about 5 minutes. Remove from heat. Add cooked leeks, eggs, flour, cumin, turmeric, and ginger to sweet potato mixture, and stir until thoroughly combined.

Wipe out skillet, and add a 1/8-inch layer of vegetable oil. Heat over medium until shimmering. Working in batches, spoon 2 tablespoons of batter for each fritter into skillet about 2 inches apart, and flatten slightly with a spatula. Cook until golden and crisp, 2 to 3 minutes per side. Transfer fritters to paper towels to drain; sprinkle with salt to taste. Add more oil to skillet between batches as needed. Serve with lemon-tahini sauce and kale.

Email us at svgmarket@gmail.com

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Thursday, September 12, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

Tomorrow evening, just after sunset, it will look like the full moon is rising, and indeed it will be the final waxing of this year's Harvest Moon: in our Eastern time zone, the moon officially becomes full at 12:33am, Saturday the 14th. The Harvest Moon is the full moon that takes place nearest to the Autumn Equinox, and most often occurs in September, though occasionally in October. Because of the trajectory of the moon in the sky during this time of year, the moon rises just after sunset several days in a row during its peak fullness; during this time, there is no long period of darkness between sunset and moonrise for days in succession. These light-filled evenings historically aided traditional farmers during busy harvests despite the shortening daylight hours. In our modern age, even with  artificial light available, a clear evening with a full moon can still be of invaluable help to the farmers trying to harvest the many summer crops that are ready to bring in.

For others of us, this Harvest Moon is a reminder of the growth cycle, the growing season, the movement of the seasons~~~and how much our local foods are connected to those seasons. We see the change in produce, as the warm weather vegetables slow down in production and the cool weather vegetables begin to ripen. Even their colors echo the colors of fall: bright red and yellow peppers, orange squash and pumpkins, blushing apples. Fresh greens are beginning to reappear, also, as chard and kale and lettuces respond to the cooler temperatures. Autumn is always one of the prettiest times at our outdoor market, with the tables full of the colors of the season.

Hidden Branch Farm will return to market next week~ Corey is on a much-deserved vacation with his family.

And amazingly~~~it always feels that way!~~~we've just seven weeks of this outdoor season left! So do your best to not miss the abundance of these next weeks 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: Last Friday of the month
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: On vacation, back next week!
Heirloom tomatoes, eggplant, French shallots, onions, garlic,  patty pan squash, zucchini and yellow squash, green beans, chard, cabbage, cucumbers, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet corn, sweet potatoes, green beans, yellow beans, okra, cucumbers, zucchini, summer squash, spaghetti squash, patty pan squash, sweet & hot peppers, watermelon, cantaloupe, tea mint, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
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
Beef and Ginger Stir-Fry

Adapted from http://www.bonappetit.com
Recipe by Andy Baraghani
Serves 4

An incredibly simple recipe that lends itself to additions of a variety of ingredients. Serve this over rice, or stir in some sliced jalapeños and serve as a wrap filling with tortillas or lettuce leaves~~~

Ingredients:
1 lb. skirt steak, trimmed, sliced against the grain into ¼"-thick strips, patted dry
1 tsp. sugar
1 tsp. toasted sesame oil
1 tsp. plus 1 Tbsp. soy sauce
1 tsp. kosher salt, plus more
1 Tbsp. vegetable oil
1 medium sweet onion, sliced into ½"-thick rounds
1 3" piece ginger, peeled, very thinly sliced
Freshly ground black pepper
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. fresh lemon juice
Cooked rice (for serving)

Directions:  
Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.

Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.

Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, ginger, lots of pepper, and ⅓ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.

Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.

Divide rice among bowls and top with beef stir-fry.
Alternatively, stir in jalapeños and wrap in lettuce leaves or soft tortillas.

Pan-Grilled Sausages with Apples and Onions
Adapted from http://www.bonappetit.com
Recipe by Melanie Barnard, Brooke Dojny
Serves 2

A classic combination that is a quick and delicious supper
dish; it's also wonderful for brunches, and don't be afraid of the 2 tablespoons of sage! If you use fresh sausage, add a few more minutes to the cooking time before adding the onion and apple.

Ingredients:
3 tablespoons butter
4 fully cooked sausages (13 ounces total)
1 medium onion, sliced
1 medium-size tart apple, such as Granny Smith or Rambo, peeled, cored, sliced
1 cup apple cider or apple juice
2 tablespoons chopped fresh sage
2 tablespoons fresh lemon juice

Directions:
Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper.

Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.


Email us at svgmarket@gmail.com

Like us on Facebook:
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Thursday, September 5, 2019

News from the SVGM

Market hours 2pm - 6pm
                           
Hi everyone~

Early fall's aura infuses the air today~~~ I know many of you hate to see summer winding down, but early this morning it was dewy and cool and magical as the sun rose up over our ridge. A walnut leaf spun in the breeze at the end of a spider's long thread; a large web, the labyrinthine geometry woven between an outdoor light and its wall, had captured an early fallen maple leaf and framed it like the piece of art the leaf-in-the-web then became.
The golden glow of the landscape is deeper this week, the cranberry viburnums have more than a hint of red in their leaves, and the sun's light as it sits lower in the sky seems to intensify the colors of the flowers.

The weekend ahead looks free of rain and full of the possibility of lots of sun and comfortably warm temperatures, so I imagine many of you will be outside, whether working or watching sports or walking or biking. Again, it's just about perfect weather for cooking over a grill: and speaking of food, we're entering the best time of year for shopping at the SVGM, with a colorful array of summer and early fall produce filling our tables.  Flavorful tomatoes, sweet watermelons, lovely spaghetti squashes, delicious sweet corn, earthy potatoes, yellow squash and zucchini for the grill~~~just a sampling of all there is available right now. This week, too, Bill Callahan has fresh turkeys and ducks, and Beaver Run Farm has their amazing variety of pork cuts and sausages, and Stone Meadow has many kinds of cuts of grass-fed beef along with their excellent raw-milk cheeses.

So do your best to not miss the incredible array of 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: fresh turkeys and ducks this week
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, 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, spaghetti squash, patty pan squash, sweet & hot peppers, watermelon, cantaloupe, tea mint, tomatoes, apples, jams, jellies, fruit butters, fresh eggs
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 Recipe
Deep-Dish Caramel Apple Pie

Adapted from http://www.foodandwine.com
Recipe by Kay Chun
Serves 6

Orchard Breeze Farm has wonderful apples for both eating and baking; the perfect excuse to bake up an apple something this weekend! Here's a recipe to whet your appetite~~~

Ingredients:
CRUST:
1 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 stick unsalted butter, cubed and chilled
5 tablespoons ice water

STREUSEL TOPPING:
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
5 tablespoons unsalted butter, cubed

FILLING
3 pounds Granny Smith apples (about 6)—peeled, cored and sliced 1/4 inch thick
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
Whipped cream, for serving

Directions:  
Make the crust In a food processor, pulse the 1 1/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter remaining. Sprinkle the ice water on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up the crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

On a lightly floured work surface, roll out the dough 1/8 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch, fold it under itself and crimp decoratively. Refrigerate the crust until chilled, about 15 minutes.
 
Meanwhile, make the streusel topping In a medium bowl, combine the flour, oats and brown sugar. Using your fingertips, blend in the butter until clumps form. Refrigerate until ready to use.

Make the filling Preheat the oven to 375°. In a large bowl, toss the apples with the flour, cinnamon and salt until evenly coated.

In a large skillet, combine both sugars and cook over low heat, swirling the pan occasionally, until the sugar is melted and the caramel is amber in color, about 5 minutes. Add the cream, butter and lemon juice (the caramel will bubble vigorously) and cook, stirring occasionally, until smooth, about 5 minutes.

Mound the apples in the crust. Pour the caramel over the apples and bake for about 30 minutes, until the crust is lightly golden. Top the apples with the streusel and bake for about 40 minutes longer, until the apples are tender and the topping is golden. Transfer to a rack to cool completely. Serve with whipped cream.

Make Ahead
The pie can be stored at room temperature overnight and then refrigerated for up to 2 days.


Email us at svgmarket@gmail.com

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