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Welcome!

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, November 28, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

A very Happy Thanksgiving to all of you!

We want to remind you that the Indoor SVGM will be open tomorrow~~~ be sure to remember to stop by if you need anything post-Thanksgiving to get you through the weekend's entertaining, and into next week.

Enjoy this traditional opening of the holiday season, and stay warm and stay nourished so you can stay healthy during this busy and often chilly time~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh chickens
Hidden Branch Farm: 
Onions, garlic, cabbage, carrots, winter squash, kale, potatoes, kohlrabi
Orchard Breeze Farm:  See you next week
Apples, sweet potatoes, greens, turnips, jams, jellies, fruit butters, fresh eggs


Email us at svgmarket@gmail.com

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






































Thursday, November 21, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

Thanksgiving is next week, and along with cooking the traditional holiday meal, many of you will also be hosting out-of-town family and friends for the weekend. Don't forget to shop at the indoor SVGM tomorrow and even next Friday, for the best seasonal foods the Valley has to offer for all your Thanksgiving weekend needs. From poultry and meats to late autumn vegetables, fruits, and handmade raw-milk cheese, our farmers can help get you through the upcoming holiday season.
And in that holiday spirit, we've included three variations on mashed potatoes in this week's recipes, just for a little bit of inspiration~~~

Bill Callahan will have fresh chickens tomorrow, and has provided us with another whimsical photo~ at the end of this email~  of his life on Cow-a-Hen Farm.

Enjoy the segue into the holiday season, and stay warm and stay nourished so you can stay healthy~~~ we're here to help with the nourishment every Friday, 2-5pm, inside our cozy little space within Brook Park Pet Supply.
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh chickens
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics, greens
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes, broccoli, cauliflower, kohlrabi
Orchard Breeze Farm:  At market this week
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipes
All adapted from http://foodandwine.com

Mashed Sweet Potato Gratin with Smoked Gouda and Shallots
Recipe by Phoebe Lapine
Serves 6

Ingredients:
1 pound russet potatoes, peeled and cut into 2-inch chunks
1 pound sweet potatoes, peeled and cut into 2-inch chunks
Salt
1/4 teaspoon cayenne
1/4 teaspoon nutmeg
2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
1 tablespoon olive oil
4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
3 ounces smoked Gouda cheese, grated (3/4 cup)

Directions:
In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish.

Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese.
Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven.

Make Ahead
The gratin can be made 1 day ahead and rewarmed, covered, in a 300° oven.

Sweet Potatoes with Apple Butter
Recipe by Marcia Kiesel
Serves 8-10

Ingredients:
4 pounds sweet potatoes
6 tablespoons unsalted butter, at room temperature
1/2 cup apple butter
Salt

Directions:
Preheat the oven to 350°. Pierce the sweet potatoes all over with a fork and place on a large rimmed baking sheet. Bake for 1 1/2 hours, or until very tender.

Peel the sweet potatoes and transfer to a large bowl. Mash with a potato masher until creamy, then mash in the butter and apple butter. Season with salt and serve.

Herb-Scented Mashed Potatoes
Recipe by Justin Chapel
Serves 8-10

Ingredients:
1 1/4 cups heavy cream
1 1/4 cups whole milk
2 sticks unsalted butter, plus melted butter for brushing
Two 4-inch rosemary sprigs
2 sage sprigs
2 garlic cloves, crushed
5 pounds baking potatoes, peeled and cut into 2-inch pieces Kosher salt
Pepper

Directions:
In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the rosemary, sage and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Make Ahead
The mashed potatoes can be prepared through Step 2 and refrigerated overnight. Reheat gently before scraping into the baking dish and broiling.


Email us at svgmarket@gmail.com

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"Every load of hay gets a comprehensive quality check."

































Thursday, November 14, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

Just a friendly reminder that the Indoor SVGM continues to take place every Friday, now through the end of April, in our wonderful space within Brook Park Pet Supply ~~~ great parking, easy access, and warmth!

And with Thanksgiving just two weeks away, remember that you can find wonderful, seasonal, local food for your celebrations at the market, too: winter squashes, cabbages, turnips, onions, potatoes, turkey. It's time to think about your Thanksgiving shopping list, so be sure to check out what our vendors have to offer.

It's officially cold outside, so take off that chill with a slow-simmered one-pot meal full of the best local foods you can find in season ~
We look forward to seeing you tomorrow!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics, greens
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes, broccoli, cauliflower, kohlrabi
Orchard Breeze Farm:  Every other week~ see you next week!
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Stuffed Winter Squash

Adapted from http://splendidtable.org
Recipe by Alana Chernila
From The Homemade Kitchen by Alana Chernila, Clarkson Potter 2015
Serves 4

Talk about soul-satisfying, healthy and hearty food: the following recipe allows for endless experimentation with equally endless combinations of grains, vegetables, apples and proteins. A way to cook up local and seasonal at its best~~~

Ingredients:
2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
3/4 teaspoon kosher salt
6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
1 cup chopped leeks (1 small leek)
1 cup chopped apple (1 to 2 apples)
Freshly ground pepper
2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons
4 fresh sage leaves, coarsely chopped
2 cups cooked millet, rice, or quinoa
1/2 cup grated Cheddar cheese

Directions:
Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Variations
-Chopped fried bacon is a great substitute for the chorizo.
-Crumbled corn bread is a delicious substitute for the grain. When you make corn bread and have a few pieces left over, just crumble them into a container and freeze them for your next batch of stuffed winter squash.
-If you don’t have leeks, substitute a medium red onion.
-If you don’t have Cheddar, substitute Parmesan or other sharp cheese.

Email us at svgmarket@gmail.com

Like us on Facebook:
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Thursday, November 7, 2019

News from the SVGM

Indoor market hours 2pm to 5pm

Hi everyone~

The clocks have changed, the days are ending earlier and earlier,  the breezes feel biting, sweatshirts and fleeces layer in warmth~~~ as do cozy throws and blankets, and cups of hot cider and hot chocolate and tea. It's time for bringing warmth and comfort into our foods, and the SVGM Indoor Market at Brook Park Farm is the perfect place to start your shopping for local goodness that you can roast and stew and chili-up.

Here's a delicious example of how our own vendors cook for themselves with our local foods, via Bll Callahan of Cow-a-Hen Farm:

"Cow-a-Hen Farm duck breast with Hidden Branch carrots. Hidden Branch squash stuffed with Orchard Breeze apples and Macneal maple syrup.

Season to suit, roast till done, and eat until comfortably full."


It seems this year November literally ushered in the cold chill of mid-autumn, so don't forget the local goodness you can find at the Indoor SVGM ~~~ and cook up some body-and-soul-satisfying comfort!
We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Tarsa Family Farm:
Heirloom potatoes, heirloom garlics
Hidden Branch Farm: 
French shallots, onions, garlic, cabbage, carrots, winter squash, sugar pumpkins, potatoes
Orchard Breeze Farm:  
Apples, sweet potatoes, greens, turnips, butternut squash,  jams, jellies, fruit butters, fresh eggs

Seasonal Recipe
Garlic Braised Short Ribs With Red Wine

Adapted from http://cooking.nytimes.com
Recipe by Alison Roman
Serves 6

This is a cold-weekend recipe that will fill the house with delicious aromas as it cooks all afternoon. Serve it with rough mashed heirloom potatoes and garlicky sautéed kale for comfort food at its best~~~

Ingredients:
2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in  water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
½ cup finely chopped chives
1 tablespoon finely grated lemon zest

Directions:
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.

Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.

Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

Email us at svgmarket@gmail.com

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