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Thursday, October 17, 2019

News from the SVGM

Market hours 2pm - 6pm
Hi everyone~
The wind gusts today are blowing loose leaves off the trees and making a relatively mild day feel much much colder; this following a day of heavy rains, a good soaking which was definitely needed. Tomorrow we may see a nice bit of sun, though the chilliness remains and it looks as though we may have the first widespread frost across the Valley~

Warm days, cool days, cold nights, rain, sun, winds, fog, mists: it is all a part of this, the transitional season of autumn. Perhaps it is why this transition between the heat of summer and the cold of winter has always felt so full of mystery, and even a sense of the sacred: a dying back in Nature is obviously taking place, yet the   plant world as it prepares to go dormant brings us one of the most beautiful of natural processes, the changing colors of the leaves. This final month of the harvest season, as the fields are picked clean, brings a sense of well-being in the abundance of food that has been raised for longer storage for the months ahead. Take a few moments in the mornings or the dusky evenings, bundle up and step outside with your coffee or tea, and breathe in the crisp clarity that is magical, mystical fall.

Cow-a-Hen Farm has freshly cut pork and freshly dressed chickens this week.

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. And Orchard Breeze Farm has freshly frozen corn for your freezers. This frozen corn is literally right off the cob, and would be great to have on hand for holiday meals or soups.

There are just two more outdoor markets including tomorrow's; the SVGM's outdoor season ends at the end of this month. So don't miss this stunning time at the SVGM ~~~ market hours are 2pm to 6pm; you'll find us along our peaceful, grassy green strip in Brook Park in Lewisburg. We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal: Fresh steaks this week
Cow-a-Hen Farm: 
Beef, Pork and Poultry: freshly cut pork, freshly dressed chickens
Beaver Run Farms: 
Pork and chicken, sausages, bacon, kielbasa
Garden Secrets: 
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, greens, lettuce, French shallots, onions, garlic, green beans, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, sweet and hot peppers, potatoes
Orchard Breeze Farm:  
Sweet potatoes, greens, eggplant, turnips, green beans, butternut squash, sweet & hot peppers, apples, freshly frozen corn, jams, jellies, fruit butters, fresh eggs
Clara’s Meadow Flowers and Herbs: 
Cut flowers, herbs, plants
Broadway Acres Farm:
Spinach, arugula, kale, collards,eggplant, broccoli, cauliflower, chard, beets, potatoes, sweet and hot peppers, green beans, savoy cabbage, head cabbage
Tarsa Family Farm: 
Heirloom potatoes, heirloom tomatoes, lettuce, arugula, baby chard, radishes, celery, specialty garlic, fresh cut herbs, meadow teas, lemonades

Seasonal Recipe
Moroccan Sweet Potato and Lentil Soup

Adapted from http://cookingclassy.com
Serves 4

There is nothing quite like a great bowl of lentil soup to provide nourishing warmth and sustenance when the chilliness sets in. The spices in this recipe add to that warmth, and as with most soups and stews, this one will get better with the days. Try adding some sautéed kale to add even more nutrients. And if you're not a vegetarian, throw in some sliced smoked sausage or cooked fresh kielbasa. Enjoy the heartiness!

3 Tbsp olive oil
1 1/2 cups chopped yellow onion
1 large carrot, diced (1/2 cup)
3 cloves garlic, minced (1 Tbsp)
2 tsp peeled and minced fresh ginger
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp ground cinnamon
6 cups low-sodium vegetable broth, then more if desired
1 (14.5 oz) can petite diced tomatoes
1 (16 oz) large sweet potato, peeled and diced into 1/2-inch    cubes, (3 cups)
1 cup brown lentils, picked over and rinsed
Salt to taste
1/2 cup chopped fresh cilantro

Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes.

Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon.

Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste.

Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes.

Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.

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