Thursday, October 31, 2019
The SVGM indoor season begins tomorrow
***New hours 2pm to 5pm***
Thank you all again for supporting another wonderful outdoor season of the Susquehanna Valley Growers Market. Tomorrow is the first day of our indoor market: thanks to the continued graciousness of owner Sharon Klose, the SVGM moves into Brook Park Pet Supply, the just-about-perfect indoor space for the upcoming cold months. We've got warmth and convenient parking, and will be there every Friday until May. Please make note, though~ our indoor hours are now 2pm to 5pm.
This year, as in past years, you'll find a few of our produce vendors joining Stone Meadow Farm and Cow-a-Hen Farm in the beginning of this late fall time. Tarsa Family Farm, Hidden Branch Farm, and Orchard Breeze Farm will be indoors, all hopefully through at least Thanksgiving, and hopefully through Christmas, depending on their supplies of winter produce.
Tomorrow, Bill Callahan of Cow-a-Hen Farm will have freshly cut pork and freshly dressed chickens.
Steve and Becky Forman of Beaver Run Farm will no longer be with the SVGM~ they're retiring, happily so, and we all wish them the best of everything in the future, and thank them for their many years with the market.
This misty, rainy warm Halloween Thursday is about to blow in some colder weather, so don't forget the deliciously healthy local foods you can find at the Indoor SVGM~~~ you'll be wanting to make soups and stews and roasts and other hearty, soul-warming things, so put us on your Friday lists~~~
See you tomorrow!
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Beef, Pork and Poultry: freshly cut pork, freshly dressed chickens
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics
Hidden Branch Farm:
French shallots, onions, garlic, cabbage, winter squash: delicata, acorn, spaghetti, sugar pumpkins, potatoes
Orchard Breeze Farm: Every other week
Apples, sweet potatoes, greens, turnips, butternut squash, jams, jellies, fruit butters, fresh eggs
Winter Squash Soup
Adapted from http://www.errenskitchen.com
Recipe by Erren Hart
This is the kind of really good basic recipe that allows for endless individualization. With the local winter squashes available, now is the time to make this soup. Don't forget to consider sweet baking pumpkins as a part of the mix. An easy way to get around peeling and chunking is to halve the squashes, scrape the seeds out of them, brush them with a touch of olive oil, and bake in a 375 oven until tender. Simply scrape the roasted puree from the shells and proceed with the recipe; adjust the amount of liquid/stock used as necessary. Consider handfuls of fresh herbs like sage and thyme, or a kick of spice like cinnamon and cayenne. Whisk in a tablespoon or two of heavy cream or creme fraiche. Toppings could range from grated cheeses to pepitas to croutons. Enjoy!
2 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2.5 pounds winter squash, peeled, deseeded and cut into chunks
1 tablespoon honey
5 cups chicken stock
Salt and Pepper, to taste
Chopped fresh parsley to serve (optional)
Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
Add the squash and cook, stirring for 5 mins.
Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick).
Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.
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