Susquehanna Valley Growers' Market

News from the SVGM - October 28th

2011-10-27T09:43:00.001-04:00

Susquehanna Valley Growers' Market
October 28th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
This is it for the year! Friday afternoon marks the last Growers' Market of the 2011 season, and we'll be taking our winter break. Look for us again in the spring, when the snow has come and gone, and greenery is returning. When we draw closer to that time, you can look for details on both our website and on Facebook. Email newsletters will be on hiatus until we're back in April.

We've got one last recipe to see things out this year. German-style Apples and Cabbage is a perfect cold-weather dish, an easy side dish that's especially great with pork. (Chicken, too.) Served as a hearty side with grilled sausages or seared pork chops, it's a perfect meal for cold weather.

We'd also like to thank our regular musical guests at his year's market, A.J. Bashore and Woody Wolfe, who've been a great accompaniment, through rain and shine. This week, we have Woody and his guitar to send us out. Come over to Ard's and see us one more time!

Susquehanna Valley Growers' Market
October 28th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
German-style Apples and Cabbage
Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Serves 6

Cabbage and apples are winter food, in no small part because they keep so well, longer than many other fruits and vegetables. Combined, with sweet, sour, and rich flavors, it's a wonderful dish to pair with many things. Pork and chicken have a natural sweetness that works well, though vegetarians can use mushrooms to similar ends. Serve with crusty bread or potatoes cooked until crispy for a balance of textures, and you've got a meal that'll satisfy all winter long.

Ingredients:

4 packed cups thinly sliced cabbage (preferably red)
3 cups apples, peeled and thinly sliced
1 cup red onion, thinly sliced
½ cup apple cider
¼ cup cider vinegar
3 tbsp. butter
1 tsp. caraway seeds
1 tbsp. brown sugar, or to taste
Salt and black pepper, to taste

Directions:

In a large skillet over medium heat, melt the butter and cook until the foam subsides. Add the onion and cook until softened, 6-8 minutes.
Add the cabbage, apple, caraway, brown sugar, and cider, and cook, covered, until the cabbage is tender, about 10-12 minutes. Stir occasionally. Add vinegar to taste, and serve immediately.

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On The Website
Nothing yet, but we'll post any information about the 2012 Susquehanna Valley Growers' Market as we hammer out the details. Until then, have a wonderful winter!

News from the SVGM - October 21st

2011-10-20T10:34:00.002-04:00

Susquehanna Valley Growers' Market
October 21st, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
It really is down to the end, with just two markets remaining this year. The Growers' Market will be at Ard's this Friday and next, and that's it until next year! With the growing season winding down, there'll be less produce to find locally, but you can still connect with some of our vendors to enjoy local meats, cheeses, and more throughout the winter. Check in with your favorite vendors this week, and ask!

Last week, we had recipes to make eggs into dinner, but we're back to thinking about breakfast now. Try a dark, sweet Whole Wheat Coffee Cake, excellent for early morning or a rustic dessert; or whip together some Multigrain Waffles as part of a Sunday brunch. Both of these are excellent with seasonal fruit, of course. This time of year, it's hard to beat fresh apples. Cored, peel, sliced, and cooked in butter until tender (but not falling apart!), they're a fantastic topping for waffles, pancakes, yogurt... and even for dinner with roast pork or chicken.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 21st, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Whole Wheat Coffee Cake
From White Frost Farm

Many whole wheat recipes only call for a portion of the flour to be whole grain, but this version doesn't take shortcuts. It's rich, with a deep molasses sweetness from the brown sugar, and using whole wheat flour gives it an assertive flavor that plain all-purpose just can't compete with.

Ingredients:

1 cup butter, softened
3 eggs
3-¼ cups whole wheat flour
½ tbsp. baking soda
½ tbsp. baking powder
1-½ cups brown sugar
1-½ cups buttermilk
½ cup pecans or walnuts, chopped (optional)
2 tsp. vanilla
2 tsp. cinnamon

Directions:

Preheat the oven to 350°F. In a bowl, combine the nuts, ½ cup brown sugar, and cinnamon. Set aside.
In a large bowl or stand mixer, cream together the butter and remaining brown sugar. Add the eggs, one at a time, mixing until well combined. Add the vanilla. Separately, combine the flour, baking soda, and baking powder; add to the butter mixture in thirds, alternating with buttermilk. Be sure all of the ingredients are combined, with no dry lumps, but take care not to overmix.
Spoon a third of the batter into a greased 12-cup cake or bundt pan. Top with the nut mixture, and then the remaining batter. Bake for approximately 55 minutes, until the cake begins to pull away from the sides. Cool in the pan for 15 minutes, then invert onto a serving plate. Serve warm or at room temperature.

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On The Website
Plain pancakes sure make for a handy syrup-delivery vehicle, but when you start adding flavorful whole grains to the batter, they become a lot more interesting. Mixing together whole wheat and other flours can make an easy recipe like Multigrain Waffles a compelling part of a hearty grown-up brunch.

Bonus Recipe, October 21st: Multigrain Waffles

2011-10-20T10:34:00.001-04:00

Seasonal Recipe
Multigrain Waffles
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Makes 8 waffles

Waffles require a waffle iron to make, of course, but that texture offers such fine opportunities for crisp edges, for pockets to hold on to butter, syrup, honey, or jam. If you don't have one, you can certainly cook these on a griddle or in a pan, as you would pancakes. They may not have the classic waffle appearance, but they're still awfully delicious.

Ingredients:

3 eggs
1-½ cups milk or buttermilk, plus more as needed
¼ cup unsalted butter, melted
1 tsp. vanilla
1 cup all-purpose flour
1 cup whole grain flours, such as whole wheat, rye, cornmeal, or oat flour (Mix and match!)
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Directions:

In separate bowls, combine dry ingredients and wet ingredients. Pour wet over dry, and stir together until just combined. Don't overmix. If the batter is too thick - waffle batter should be thinner than that for pancakes - add a little extra milk as needed. Cook according to your waffle iron's instructions, and seve immediately.

News from the SVGM - October 14th

2011-10-13T11:38:00.000-04:00

Susquehanna Valley Growers' Market
October 14th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
October is half past, and the 2011 Growers' Market is winding down. Just three more Fridays! The leaves are changing color outdoors, though it might be hard to tell through the fog and rain, and winter's not far off. Rain or shine, you'll find fresh local produce and sustainably raised meats at Ard's this Friday afternoon.

There are days when anything fresh and good would taste great, and there are others when you want something to chase away the weather. Here are a pair of egg recipes that are perfect for a damp, rainy, gray evening, a full meal with crusty bread and a fresh green salad. For a one-dish meal, try Eggs with Lentils and Swiss Chard; or, for a side dish that's a bit of an elegant take on cheesy scrambled eggs, turn on the broiler for some Eggs au Gratin. A little bit of smoked Jack cheese makes it a real treat.

Have you noticed the new t-shirts on the folks at Wild For Salmon? They're helping to fight the proposed Pebble Mine in Alaska that threatens Bristol Bay, one of the last remaining sustainable salmon fishing regions, and 60 miles of river habitat. For more information, about the mine and how you can order a shirt for yourself, check out their recent newsletter, as well as the Native Artists Against Pebble Mine website.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 14th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Eggs with Lentils and Swiss Chard
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4

Eggs, lentils, greens, and crusty bread: it's a simple, filling, and flavorful meal for a busy night. It's adaptable, too. Use any greens you have, like spinach or cabbage in place of the Swiss chard, or replace them with fresh broccoli or cauliflower if you prefer. Try topping each bowl with a poached egg, rather than hard-boiled, for a bit of that runny yolk-y goodness. And if you're feeling a little more carnivorous, a little bit of crumbled sausage, well-browned, or crispy bacon certainly wouldn't be unwelcome.

Ingredients:

1 cup dry lentils
2 eggs, hard-boiled
3 to 4 tablespoons butter
2 onions, cut into ¼-inch rounds
1 bunch Swiss chard, , leaves and stems separated, cut into 1-inch strips
1 clove garlic, finely chopped
Fresh, crusty bread
Salt and black pepper, to taste

Directions:

Cover the lentils in a saucepan with 3 inches water (or stock, if you prefer). Bring to a boil, then simmer until the lentils are tender, about 25 minutes. Drain, reserving the broth.
Meanwhile, heat half of the butter in a large skillet, and cook the onions and the chard stems until the onions are soft and golden, about 10 minutes. Add the garlic and chard leaves, along with a splash of the lentil broth, and continue to cook until the chard wilts. Add the lentils, along with a bit more broth, to taste. Stir in the last of the butter as you take the dish off the heat.
Peel and chop the eggs. Spoon the lentils into individual bowls, top with chopped egg, and serve with slices of fresh crusty bread on the side.

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On The Website
More uses for hard-boiled eggs! Sometimes it's easy to plow through a dozen eggs, and sometimes you find they've been sitting in the refrigerator all week. Older eggs, when hard-boiled, peel easily, and they're handy to have around for a quick meal. In addition to deviled eggs and salad toppings, we've got one to scratch that cheesy-egg fix: Eggs au Gratin. Make the handful of parts a day or two in advance, and throw the dish together in mere minutes.

Bonus Recipe, October 14th: Eggs au Gratin

2011-10-13T11:37:00.000-04:00

Seasonal Recipe
Eggs au Gratin
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

You can make this recipe straight away for dinner, and the most time-consuming part is waiting for the eggs to cook. Hard-boil the eggs ahead of time; make the bechamel sauce in advance; it'll come together in almost no time. You can serve this as a side dish to a substantial meal, or make it a meal in and of itself. Have a good loaf of bread and a fresh green salad handy, and Wednesday night dinner could hardly be simpler.

Ingredients:

8 eggs, hard-boiled
1-¼ cup milk, plus more as needed
2 tablespoons unsalted butter, plus more as needed
2 tablespoons all-purpose flour
2 tbsp. Dijon mustard
1 cup grated cheese (smoked Jack is especially good)
¼ cup minced parsley, for garnish
Salt and black pepper, to taste

Directions:

Make the bechamel sauce. (You can do this up to two days in advance, if you like, and reheat it gently.) In a saucepan over medium heat, melt 2 tablespoons of the butter. When it stops foaming, add the flour, stirring occasionally until the roux becomes fragrant, but not darkened, about 3 minutes. Remove from the heat and whisk in the milk, and place the sauce over medium heat to bring to a simmer. Reduce the heat and cook, without boiling, until it thickens up like a thick cream soup. It should be just thin enough to pour, so add a bit of extra milk to thin as needed.
Preheat the broiler. Use a bit of butter to grease a shallow baking pan or gratin dish, one just big enough to hold the eggs in a single layer. Pour half of the bechamel into the dish, spreading it around evenly. Peel the eggs and slice in half lengthwise, and arrange them in the sauce. Spoon the remaining suace over the top, and sprinkle the cheese over everything.
Broil until the cheese is melted and bubbling, about 3 to 5 minutes. Sprinkle with the parsley, and serve immediately.

News from the SVGM - October 7th

2011-10-06T08:27:00.000-04:00

Susquehanna Valley Growers' Market
October 7th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
It's coming down to the end of the Growers' Market season, with just a few more Fridays to see us through the end of October! But, hey, at least the sun seems to have returned, and it may or may not be enough to keep the first frosts at bay a little longer. This is the time of year to enjoy warm soups, with freshly made chicken stock; to serve up hearty braises and stews with fresh pork and beef; to season up cooking greens and other vegetables with sweet onions and garlic; and to sop it all up with crusty bread gently warmed in the oven.

Now's the time to indulge in cool-weather vegetables, especially that autumn treat, cauliflower. More delicate in flavor than its close cousin, broccoli, it's particularly sweet after harvest, so be sure to make use of it right away. Since one head is often enough to feed several, we're offering up a trio of recipes this week: Creamy Cauliflower Soup, both easy and warming on a cool evening; Cauliflower & Apple Salad, for a bright, raw crunch (and especially good with crispy bits of bacon); and Cauliflower with Bread Crumbs, which turns a plain, steamed vegetable into something much more interesting. All of these are excellent with broccoli, as well, or with a mix of green and white florets.

We've got music again this week! Woody Wolfe, of Heart to Hand Ministries, will be at the market with his guitar and good spirits. Come listen while you shop!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 7th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Creamy Cauliflower Soup
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Cauliflower soup is dead simple, and adapts easily to make a fine broccoli cream soup as well. Making a double-size batch is hardly any extra work, and it reheats well. It also takes well to a variety of flavor variations, especially leaning in the direction of India. Try toasting whole cumin seeds in the butter just before adding the vegetables, and spiking the soup with some garam masala or an Indian curry mix.

Ingredients:

1 head cauliflower, florets separated and stems chopped
1 large onion, thinly sliced
2 cloves garlic, chopped
½ cup white wine
3 cups vegetable stock
2 tbsp. butter
1 cup cream
Salt and white pepper, to taste

Directions:

Melt the butter in a large, deep saucepan over medium heat. When hot, add the onion, garlic, cauliflower, salt and pepper. Cook, stirring, until the onion is softened, 8 to 10 minutes. Add the white wine, and cook for a minute before adding the stock. Bring to a boil, then simmer until the cauliflower is very tender, another 10 to 15 minutes.
Puree the soup with an immersion blender, or allow to cool to a reasonable temperature and send through a food mill or blender. This might take several batches; be very careful with hot liquids in a blender. Add the cream, adjust the seasoning, and reheat gently. Serve warm.

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On The Website
Cauliflower and broccoli aren't 100% interchangeable, but for most purposes, they're pretty close. Both are fine raw, able to stand up to assertive flavors, but also come into their own when cooked, even with a simple dip in hot water or steam. For the former, try a mostly-raw Cauliflower & Apple Salad, as a crunchy side dish or simple lunch. Or, spend just a minute or two to dress up plain old steamed cauliflower with Cauliflower with Bread Crumbs, an improvement that's so much more than the effort required.

Bonus Recipe, October 7th: Cauliflower & Apple Salad

2011-10-06T08:26:00.000-04:00

Seasonal Recipe
Cauliflower & Apple Salad
Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Serves 6

Raw caulifower, like raw broccoli, has a crisp texture and a milder flavor than when cooked. They're excellent in salads rich with lots of flavors, and have a particular affinity for nuts and raisins. And, for those not averse, a bit of crispy bacon, crumbled and mixed in, is quite nice, too.

Ingredients:

6 cup cauliflower or broccoli florets, or a combination
½ cup raisins
½ cup walnuts
½ cup red onion, finely diced
1 apple, diced (peeling optional)
¼ cup crumbled crispy bacon
1 cup mayonnaise
¼ cup sugar
2 tbsp. cider vinegar
Salt and black pepper, to taste

Directions:

Whisk together the mayonnaise, sugar, and vinegar until thoroughly combined. Toss the remaining ingredients together, and coat evenly with the dressing. Serve chilled.

Bonus Recipe, October 7th: Cauliflower with Bread Crumbs

2011-10-06T08:25:00.000-04:00

Seasonal Recipe
Cauliflower with Bread Crumbs
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 to 6

This isn't complicated. At all. But cauliflower, when cooked plainly, can tend to the soft and watery side, and a few moments of toasting breadcrumbs in butter adds a great deal of flavor and texture that's a perfect accompaniment to its delicate flavor.

Ingredients:

1 head cauliflower, cut into florets (about 6 cups)
4 tbsp. butter, or to taste
½ cup breadcrumbs
Salt and black pepper, to taste

Directions:

Trim and cut the head of cauliflower into florets, being sure to use the stems, too. Just peel them and cut into dice. Steam over boiling water until tender, but still a bit firm, 5 to 8 minutes. (Cooking the whole head will take almost triple the time.)
Meanwhile, melt the butter in a large skillet over medium heat. Add the breadcrumbs when the butter is hot, and the foam has subsided, and stirr frequently until the breadcrumbs are toasted and the butter nice and nutty. Toss in the cooked cauliflower, stirring to coat. Serve immediately.

News from the SVGM - September 30th

2011-09-29T09:48:00.000-04:00

Susquehanna Valley Growers' Market
September 30th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Well, here we are at the very end of September for the Growers' Market, with just a month of autumn weather to see us out for the 2011 season. Now is the time to think about stocking up the freezer with local, sustainable meats for winter-long enjoyment; to remember to pick up enough local, organic whole-wheat flour for baking; and to ask our vendors how to find them once the weather's no longer suitable for an outdoor market. Several of our vendors offer winter deliveries, or make their products available through a number of local businesses. Don't forget to ask!

Rain or shine, our vendors will be at the market, but these rainy days call for food that's warm, filling, and comforting. It might not be cold out yet, but there's nothing quite like a hot bowl of soup to chase away the damp. Looking in the direction of Japan for this week's recipes, we have a Japanese Chicken Noodle Soup, a far Eastern version of the classic dish. All around the world, there are variations on chicken noodle, and this one reflects the simple elegance that informs Japanese cuisine. More familiar, perhaps, but just as Japanese, is a recipe for Salmon Teriyaki, which uses a simple but delicious marinade and glaze to complement the fish's natural richness.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 30th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Salmon Teriyaki
Adapted from The Cook's Encyclopedia of Japanese Cooking by Emi Kazuko (Barnes & Noble, 2003)
Serves 4

Salmon teriyaki may well be one of the best-known Japanese dishes in the West. A sweetened mix of soy sauce and sake marinates, then glazes salmon fillets, which take on an appealing glossy brown shine. It's an excellent first step into Japanese food for novices who might be put off by the notion of raw fish in nigiri sushi, or find themselves lost amid the sometimes bewildering array of ingredients that are common to people half a world away.

Much of Japanese cuisine is quite seasonal, with vegetables often simply prepared to let their freshness shine. Serve this salmon with an array of fresh autumn vegetables, especially if you can find a bright mix of colors for the plate.

Ingredients:

Four salmon fillet portions, about 5 oz. each, skin on
3 tbsp. soy sauce
3 tbsp. sake
3 tbsp. mirin
2 tbsp. sugar

Directions:

Mix together the soy sauce, sake, mirin, and half of the sugar, and pour over the salmon in a shallow dish. Cover and marinate for 30 minutes.
Preheat a broiler. Remove the salmon from the marinade, and pat dry with paper towels. Reserve the marinade that remains in the dish. Place the fillets on a lightly oiled broiling pan or baking sheet, and place under the heat. Cook for about 6 minutes, until the edges begin to turn golden. If necessary, check the level of doneness with a thin knife. The fish should be slightly underdone to your taste, as it will return to the broiler briefly when glazed.
Meanwhile, heat the marinade in a saucepan, adding the remaining tablespoon of sugar. Bring just to a boil, and remove from the heat. Brush the salmon with the glaze, and return to the broiler just until the surface begins to bubble. Serve immediately.

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On The Website
Just about anywhere you go, there's a local style of chicken - and often chicken noodle - soup. It's the perfect comfort food, the sort that moms make for kids the world over. Japan is no exception, and we've dug up a recipe for Japanese Chicken Noodle Soup, which is both familiar and intriguingly unique to Western eyes. Try making it yourself, or adapt a few tricks to fit your own favorite recipe, and let a warm bowl of soup chase away the autumn chill.

Bonus Recipe, September 30th: Japanese Chicken Noodle Soup

2011-09-29T09:47:00.001-04:00

Seasonal Recipe
Japanese Chicken Noodle Soup
Adapted from Japanese Home Style Cooking by Better Home Japan (Better Home Publishing House, 1986)
Serves 4

There are as many versions of chicken soup as there are cooks, and this one from Japan has its own unique twists on the familiar. In keeping with the Japanese style of artfully arranged dishes, everything is carefully composed in a bowl before adding the hot broth. Ingredients are chosen for their color and appearance as much as taste. If you are unable to find certain ingredients, then simply adapt what you have on hand, as well as what's in season.

Dashi stock is made from kombu kelp and dried bonito fish flakes; you may also find a bouillon-like version in ethnic markets. If you can't find it, a light chicken stock is the best, easiest replacement. Udon noodles are a type of thick, slightly stretchy wheat noodle. They're excellent in soup, as they have a texture and presence all their own, but any long, thick noodle will do. Kamaboko, a type of fish surimi, may be the toughest to find. Just skip it if you don't have anything similar.

Ingredients:

¾ lb. dried udon noodles
4 small shiitake mushrooms
4 oz. chicken breast meat
1 inch length carrot
4 oz. spinach, chard, or other greens
2 eggs
2-inch piece kamaboko, cut into 4 pieces (optional)
5 cups dashi stock
6 tbsp. soy sauce
5 tbsp. mirin
1 tbsp. sake
Salt, to taste

Directions:

Prepare the dashi stock, and season with the soy sauce and 4 tbsp. mirin. Keep warm while preparing the rest of the soup.
Simmer the shiitake mushrooms in water or extra dashi stock until tender. If very large, cut the caps in halves or quarters. Trim the chicken into thin bite-size pieces, and cook in a covered saucepan with the sake, until just cooked through. Add more liquid if necessary, to prevent sticking and browning.
Cut the carrot into 8 thin slices. If you have a small cookie cutter, you can cut the slices into flower or leaf shapes. Boil the slices for 1 minute in salted water to soften. Boil the spinach in the same water, until it just begins to wilt. Rinse with cold water, squeeze dry, and trim into inch-long pieces.
Whisk the eggs with the remaining mirin and salt. Cook in a lightly greased nonstick skillet, until the egg has set into a flat omelet. Cut into 4 pieces.
Cook the udon in plenty of boiling water until soft; the noodles should be more tender than traditional Italian pasta. Drain. Place the noodles in the bottom of 4 soup bowls, and arrange the soup ingredients over the top, making sure that all of the bright colors and shapes are visible. Pour the hot broth over everything, and serve immediately.

News from the SVGM - September 23rd

2011-09-22T11:11:00.002-04:00

Susquehanna Valley Growers' Market
September 23rd, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Autumn is here at the Growers' Market, with the days growing cooler and shorter as we move into the last few weeks of the 2011 season. We'll be out at Ard's every Friday afternoon through the end of October, which no longer seems all that far away! The colors of summer are disappearing, as the tomatoes and peppers give their last gasps before the first frosts end it all until next year.

Though the weather and changing seasons are taking their toll on summer's vegetables, now's the time to start enjoying the reappearance of cold-weather crops. Lettuce and other salad greens are happier now than in the summer's heat, and now the broccoli plants are bursting forth with giant green heads. When the weather turns cold, they turn sweet; it's something those California-grown brassicas in the grocery store never do. Turn some of those florets into a hearty and filling Wheat Berry and Broccoli Salad, as a fine side dish for an autumn meal. Or, should the weather turn gray and chilly, as it's bound to again, cook it up with a bit of cheddar and creaminess in a Broccoli Gratin with Cheddar Cheese.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 23rd, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Wheat Berry and Broccoli Salad
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Salads don't need to be lettuce-based; hearty grain salads, which can accommodate a wide range of ingredients, make for excellent main or side dishes. Here, it's wheat berries with broccoli and walnuts, but a range of alternatives work as well. Cauliflower's especially good here, and the addition of a little extra sweetness or savory punch, like plumped raisins, shredded cheddar cheese, or crisp, crumbled bacon, would be welcome, too.

Wheat berries can take a while to cook, but there are ways to speed up the process. Soaking the grains overnight drastically reduces the cooking time, just like when cooking up dried beans. You can also cook them in a pressure cooker, which is a fantastic time-saver if you have one.

Ingredients:

2 cups cooked wheat berries
3 cups broccoli, finely chopped
½ cup walnuts, chopped
1 small onion, finely chopped
½ cup parsley, chopped
3 tbsp. olive oil
Salt and black pepper, to taste

Directions:

In a large, dry skillet over medium heat, toast the walnuts until just fragrant. Remove the nuts from the pan, wipe out any bits of walnut skin, and put the pan back on the heat. Add the olive oil to the pan, and when hot, add the onion. Cook, stirring, until softened.
Add the broccoli to the pan, and stir frequently, until it begins to brown at the edges and is tender. Add the wheat berries, and stir to combine, just a minute or two, and turn out into a bowl. Stir in the parsley, and adjust the seasoning. Serve warm or at room temperature.

* * * * *

On The Website
A gratin is a wonderful thing, a simple casserole that's got a bit of creaminess, a bit of crunch, and makes for a wonderful dinner side dish. Turn some of this week's fine, fresh broccoli into a Broccoli Gratin with Cheddar Cheese, which turns the old-fashioned version of cheddar cheese melted on top of broccoli into something a little fancier - but still ooey, gooey, and wonderful.

Bonus Recipe, September 23rd: Broccoli Gratin with Cheddar Cheese

2011-09-22T11:11:00.001-04:00

Seasonal Recipe
Broccoli Gratin with Cheddar Cheese
Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4 to 6

Broccoli and cheddar cheese: they're really quite good together. How many kids grew up devouring broccoli under a melted orange - sometimes just cheese-like, perhaps - topping, but unwilling to touch it in its treelike, plain green state? Try upping the ante a bit, adding a roux-thickened Bechamel sauce, enriched with cheddar cheese, and topping with fresh breadcrumbs that brown and crisp int the oven. It's soft and rich with melted cheese, topped with a great crunch for contrast. Served with something homey and reassuring, like a roast chicken, it's the perfect rustic elegance.

Ingredients:

2 tablespoons of toasted fresh breadcrumbs
¼ cup fresh breadcrumbs (untoasted)
2 lbs. broccoli, stems and florets cut into pieces
1-¼ cup milk
4 tablespoons unsalted butter, plus more as needed
2 tablespoons all-purpose flour
¼ cup grated cheddar cheese
A few drops white wine or lemon juice, as needed
Salt and white pepper, to taste

Directions:

Preheat the oven to 425°F. Blanch the broccoli in salted, boiling water until just tender, about 4 minutes. Drain and rinse under cold water.
In a saucepan over medium heat, melt 2 tablespoons of the butter. When it stops foaming, add the flour, stirring occasionally until the roux becomes fragrant, but not darkened, about 3 minutes. Remove from the heat and whisk in the milk, and place the sauce over medium heat to bring to a simmer. Reduce the heat and cook, without boiling, until it thickens up like a thick cream soup. Add in the cheese and stir. If it becomes stringy, add a little white wine or lemon juice, and remove from the heat. Season with salt and pepper.
Butter a 2-quart casserole or gratin dish, and sprinkle the bottom with the toasted breadcrumbs. Fold the cooked broccoli into the saucepan with the cheese sauce, and pour in the dish. Top with the remaining butter, cut into small pieces, and the untoasted breadcrumbs. Bake until the sauce is bubbly and it's beginning to brown up nicely, about 20 minutes. Serve immediately.

News from the SVGM - September 16th

2011-09-15T09:08:00.000-04:00

Susquehanna Valley Growers' Market
September 16th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
So much rain! Although last week's flooding caused no small amount of trouble, we'll be back at Ard's this Friday for the Growers' Market! Excessive rain and floods took a toll on some of the crops and animals at our vendors' farms, and with more rain the day before market, our growers aren't able to offer much insight into what you can expect to find this week. It'll be a surprise come Friday, but seeing as this is peak season for market selection, there are bound to be some great things!

Without much advance notice to guide us, we're shooting from the hip with this week's recipes. Think warm, dry thoughts, and keep toasty indoors with Pork with Apples and Cream. Or steer more to the hot, fragrant, and restorative with a spicy (if you like) Thai Beef and Cabbage Soup. It'll take the edge off of a damp and dark day.

Looking for a great day out with the family? Bella's Gardens will be throwing their own AppleFest this Saturday, September 17th, from 10am to 5pm at the orchard. In addition to apple picking, of course, you can expect hayrides, food, music, kids' activities, and an apple dessert contest. Stop by the market stand this week, or drop by the Bella's Gardens website. You can find their orchard half a mile west of Kratzerville on Route 204.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 16th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Pork with Apples and Cream
Adapted from Jane Grigson's Fruit Book by Jane Grigson (University of Nebraska Press, 2007)
Serves 6 to 8

This is a classic dish from Normandy, on the northern French coast, where apples and pork are plentiful. Pheasant is another traditional meat often used here, though a farm-fresh chicken is a fine alternative. This version, which makes use of slices of pork for speed and ease of cooking, is readily adaptable. You can certainly use a whole bone-in loin, or other cut of pork, by roasting the meat after browning, then making the sauce from the roasting juices. Be sure to remove any excess fat before reducing the sauce, to keep it from becoming greasy.

You can use regular butter, rather than clarified butter for this recipe, but take great care not to let it burn. Clarified butter, which has been gently melted and strained to remove the milk solids that can brown and burn, requires less careful attention, but still has great flavor. Alternately, use olive oil.

Ingredients:

2 pork tenderloins, or 6-8 thick slices of pork loin
1 large onion, chopped
1/3 cup calvados, applejack, or other apple brandy
1-½ tbsp. flour
2 cups dry (hard) cider, or white wine
1 cup chicken stock
1/3 cup sour cream
1/3 cup heavy cream
3 large apples
1-½ tbsp. sugar
Lemon juice
Clarified butter
Salt and black pepper, to taste

Directions:

Cut the pork tenderloins (if using) thickly on the diagonal. Season with salt and pepper, and if you have time, allow to rest for several hours or overnight in the refrigerator. In a large pan with a lid, over medium heat, soften the onion in the clarified butter. Push the cooked onions to the side and brown the pork slices on both sides. Don't crowd the pieces; use two pans if necessary.
Add the apple brandy to the pan, and cook for a few moments to evaporate a good bit of the alcohol. Sprinkle the flour all over, and after a moment's cooking, deglaze with the cider and stock. Lower the heat, cover the pan, and simmer until the pork is tender. Tenderloin will take only a few minutes; pork loin 10 to 15, depending on thickness. Turn the pieces occasionally to ensure even cooking. Remove the pork when cooked, and keep warm.
Reduce the cooking liquid by half, or until the flavor is suitably concentrated. Exactly how much will depend on how much it has already reduced during the cooking. Stir in the cream, and season to taste with salt, pepper, and lemon juice. When ready, pour over the pork slices.
While the pork cooks, peel, core, and slice the apples thinly. Fry the apple slices in butter, until lightly brown at the edges and tender, but not mushy. Sprinkle the sugar over the top, and turn the apples to allow the sugar to caramelize all over. Garnish the pork with the apples, and serve immediately.

* * * * *

On The Website
Cabbage is a versatile vegetable, even if not always the marquee star. It's an excellent ingredient in soups all around the world, from the hearty winter stews of northern Europe to a curry-like Thai Beef and Cabbage Soup. This one brings different flavors, from half a world away, to season up some of the basic ingredients of the winter larder. Mild or spicy, it's a richly flavored and fragrant dish to chase away the damp and cold of a rainy day.

Bonus Recipe, September 16th: Thai Beef and Cabbage Soup

2011-09-15T09:07:00.000-04:00

Seasonal Recipe
Thai Beef and Cabbage Soup
Adapted from Asian Soups by Suzie Smith (Lansdowne, 2000)
Serves 4

Cabbage may not be the sexiest of vegetables, but it's inexpensive, long-lasting, nutritious, and quite versatile. Think of it as a vegetable that likes to play well with others. Where a European tradition might take beef and cabbage, and enrich them with butter and cream, and season with spices like caraway seed, this alternate take uses the flavors of Thai curries to chase off a wintry chill.

The basic recipe here is quite mild, but can easily be adjusted to accommodate your preference for heat and spice.

Ingredients:

1 lb. chuck steak, cut into 1-inch cubes
3 cups shredded white or Chinese cabbage
3 or 4 small red chilli peppers
4 shallots, peeled
2 cloves garlic
1 tbsp. fresh ginger, chopped
½ cup fresh cilantro
2 tbsp. lime zest
1 tsp. coriander
1 tsp. cumin
½ tsp. black pepper
¼ tsp. turmeric
¼ cup peanut oil
1 medium onion, chopped
4 medium tomatoes, chopped
1 tbsp. fish sauce
6 cups beef stock
2 cups coconut milk
Salt, to taste

Directions:

Combine the chilli peppers, shallots, garlic, ginger, cilantro, lime zest, coriander, cumin, black pepper, and turmeric in a food processor, and process to a smooth paste.
Heat a large saucepan over medium heat, and add the peanut oil. When it shimmers, add the spice paste, and cook, stirring, for 5 minutes. Add the onion and beef to the pot, with extra oil if necessary, and cook until the onion is softened and the beef is browned all over. Add the stock, coconut milk, tomatoes, and fish sauce, and bring to a boil. Reduce to a simmer, and cook until the beef is tender, about an hour and a half.
Stir in the cabbage and continue to cook until the cabbage is tender, about 10 minutes. Check the seasoning, and serve immediately.

SVGM - September 9th - CANCELLED

2011-09-08T09:57:00.001-04:00

Due to our concerns over flooding, accessibility, and general safety for all involved, the Growers' Market has been cancelled for Friday, September 9th. If there are any further updates, we will post them on our Facebook page. We hope to be back next Friday, as usual.

News from the SVGM - September 2nd

2011-09-01T11:15:00.003-04:00

Susquehanna Valley Growers' Market
September 2nd, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
September's here, and it looks like a pleasant afternoon for this week's Growers' Market! It's Labor Day weekend, and you can expect plenty of fine local meats and produce to pick up for that Monday cookout: grass-fed beef for hamburgers; sweet Italian sausages from delicious local pork; fingerling potatoes just perfect for potato salad; juicy, ripe tomatoes; sweet corn; sweet watermelon and cantaloupe; and more!

Hamburgers on the grill may be the beef-based standard for summer and fall holidays, but there are plenty of other fine cuts to enjoy from the cow. We have two different recipes this week, using two different cuts. One is quick and easy; the other takes time, but most of it unattended. Both are delicious, and worth considering if the weather postpones the picnic. Short Ribs with Potatoes and Mustard is a simple braise, and one best made a day ahead and reheated; Sichuan Beef with Peppers is a lightning-fast Chinese stir-fry.

This coming week, Bucknell University's Environmental Center is kicking off a film series at Lewisburg's renovated Campus Theatre with "Fresh," an independent documentary film about America's ailing food system and the innovative community farmers who are providing healthier alternatives. After the film, there will be a panel discussion on sustainable agriculture with the film's director.

"Fresh" screens Tuesday, September 6th at 7pm at the Campus Theatre (413 Market St., Lewisburg). It's open to the general public, and admission is just $2. You can find more information on the theatre's website, http://www.campustheatre.org/, or by contacting Wendy Chou (wc013@bucknell.edu).

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 2nd, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Short Ribs with Potatoes and Mustard
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 4

Short ribs can be tough, but, like most tough muscles, have a great deal of flavor. Braising is a great way to tackle this problem, as the long, moist cooking reduces the connective tissue to perfect tenderness, while turning the cooking liquid into an intensely flavored sauce. These sorts of recipes are best made ahead, as the flavors really meld as they sit in the refrigerator overnight, and you then have the opportunity to skim off any excess fat that hardens on top. Just take care not to boil the dish when reheating, which will keep the beef moist, tender, and delicious.

Ingredients:

3 lb. beef short ribs
2 cups onions, diced
1-½ lb. fingerling or other waxy potatoes, cut in half if large
1-½ cup beef stock (or water), plus more as needed
2 tbsp. Dijon mustard
2 tbsp. neutral cooking oil
Salt and black pepper, to taste

Directions:

In a Dutch oven, or another large, heavy pot with a lid, heat the oil over medium-high heat. In batches, brown the short ribs well on all sides, taking care not to burn them. Set the ribs aside as you finish, and pour off any excess fat. Keep enough to cook the onions.
Reduce the heat to medium, and cook the onions, stirring, until soft and beginning to brown. Add the stock, and return the ribs to the pot. Bring up to a boil, then cover and put on low heat. Stir from time to time, and add extra liquid if it begins to fry out.
After 30 minutes, add the potatoes to the mix. Check and turn the meat about every 15 minutes or so; it will take at least another 30 minutes before the meat is tender. If the potatoes finish early, remove them with a slotted spoon. When everything is cooked, remove the meat and potatoes from the stew, and skim the fat from the braising liquid. (This is easiest if you can let it chill in the refrigerator overnight.) Reheat everything together gently, stirring the mustard into the liquid just before serving.

* * * * *

On The Website
Stir-fries are quick, simple dishes, and ideal for an easy weekday night meal. Most, like in this recipe for Sichuan Beef with Peppers, use a few simple but flavorful (and colorful!) ingredients to make a meal on short notice.

Bonus Recipe, September 2nd: Sichuan Beef with Peppers

2011-09-01T11:15:00.001-04:00

Seasonal Recipe
Sichuan Beef with Peppers
Adapted from Land of Plenty by Fuschia Dunlop (W.W. Norton, 2001)
Serves 2

Served with plain white rice, this can be a simple dinner for two that takes less time to prepare than the rice. You can also serve it as one dish among several, for a bigger crowd or for a fancier meal. If you decide to scale up the portions, though, take care not to crowd the pan, which can keep the stir-fry from cooking properly - everything steams instead of browning.

Ingredients:

½ lb. lean beef, such as flank steak
½ red bell pepper
½ green bell pepper
2 tsp. Shaoxing wine, or sherry
1 tbsp. plus ¾ tsp. cornstarch
2 tsp. water
½ tbsp. soy sauce
3 tbsp. chicken stock
Peanut oil, for cooking
Salt, to taste

Directions:

Cut the beef against the grain into thin strips, and place in a bowl with the Shaoxing wine, 1 tbsp. cornstarch, the water, and salt. Meanwhile, slice the bell peppers into thin strips like the beef. In a small bowl, combine the stock, the remaining constarch, and the soy sauce.
Heat a wok, or a large skillet, over medium-high heat. Add about a tablespoon of oil, and stir-fry the peppers for a minute or two, until they are just cooked. Remove them from the wok, and add the beef, with more peanut oil if necessary. Stir constantly to keep the pieces separate. When the pieces are starting to brown well, add the peppers back, and stir for a moment before adding the soy-stock mix. Stir until the mixture thickens - just a few seconds! - and remove to a serving dish. Serve immediately.

News from the SVGM - August 26th

2011-08-25T11:56:00.000-04:00

Susquehanna Valley Growers' Market
August 26th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
It's the end of August at the Growers' Market, and though we've been seeing more and more of fall's vegetables appearing - the cabbages, potatoes, carrots, and onions that linger through the winter, for the rich and hearty stews, braises, and other dishes that ward off the January chill - there's plenty of summer produce to last for weeks before frost. Melons, tomatoes, peppers, corn and more, it's that season of overlap, where we get a little of everything, all together. Enjoy it while it's here!

It's here and it's fresh, so now's the time to set aside some of the summer's bounty for preserving. Canning tomatoes and freezing corn are fine options, and another real treat - something special in midwinter - is a fragrant, delicious Basil Pesto. Make a big batch, take enough to enjoy now, and freeze the rest for the future, when basil's no longer fresh and plentiful. You can even spread it on a few savory Jalapeno & Cheddar Muffins, in lieu of butter or jam. They're fine for breakfast, but also work well as side dish for a dinner made with fresh tomatoes, sweet corn, and the other flavors of summer. Try them along with grilled or roast pork, or chop and toast them - any leftovers, that is - and use them as a flavorful stuffing for roast chicken.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 26th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Jalapeno & Cheddar Muffins
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Makes 10-12 muffins

Muffins are quick and easy, and can be sweet, savory, or even a little of both, to suit your taste and the rest of the meal you'll enjoy them with. This recipe leans savory, but you can certainly increase the sweetness with the addition of a bit of extra honey, or by replacing the hot peppers with sweet bells, instead. There's also room enough for a cup's worth of corn kernels, if you're so inclined.

Ingredients:

¾ cup all-purpose flour
½ cup whole wheat flour
½ cup cornmeal
2-½ tsp. baking powder
½ tsp. salt
2 eggs
1 cup buttermilk
2 tbsp. butter, melted
1-½ tbsp. honey
1 to 2 cups grated cheddar cheese
½ cup jalapeno peppers, finely diced

Directions:

Preheat the oven to 400°F. Grease a set of muffin tins. Combine the dry ingredients - flours, cornmeal, baking powder, salt - in a large bowl. In another bowl, whisk together the buttermilk, eggs, honey and butter. Pour the wet over the dry, stirring until just combined. Fold in about three-quarters of the cheddar and the jalapeno peppers. Spoon into muffin tins, about three-quarters full, and sprinkle the remaining cheese over the top.
Bake until the muffins are brown and a toothpick in the center comes out clean. Serve while still warm, or split and toast to reheat.

* * * * *

On The Website
Basil Pesto is a simple, but intensely flavorful dressing for pasta, a sandwich spread, a quick way to add something special to a simple soup. Make it now, when you can get loads of basil fresh and sweet, and freeze the rest for future meals.

Bonus Recipe, August 26th: Basil Pesto

2011-08-25T11:55:00.000-04:00

Seasonal Recipe
Basil Pesto
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Makes about 1 cup

Traditional pesto is a simple sauce, a combination of basil, garlic, pine nuts, and olive oil. Parmesan cheese, while delicious, is optional, and really, it's all flexible and adjustable to taste. Try it with roasted garlic for sweetness, or grilled garlic for a subtle smokiness. Replace all or part of the basil with other herbs - such as cilantro, parsley, or mint - for a different flavor.

You can also swap out the expensive pine nuts for another. Walnuts have a more assertive flavor, but are a fine choice; just be aware that walnut-based pesto turns darker, and faster, than one made with pine nuts. Really, it's just the way of pesto, as the chemical compounds that make basil taste like, well, basil, are the same ones that cause it to lose its bright green color when tossed with pasta. More browning occurs when you include the stems and leaf bases in the pesto, so you can reduce that by pinching them off as you go. (Stems are the easy ones; leaf bases are hardly worth the effort.)

When you have the chance, make extra pesto. It freezes especially well. Separate it into small portions that you'll use quickly, and they'll thaw in no time, ready for pasta, sandwiches, salad dressings, you name it. Muffin tins - regular or mini size - lined with plastic wrap are great for portioning.

Ingredients:

2 cups basil leaves, loosely packed
1 or 2 cloves garlic, crushed
2 tbsp. pine nuts or walnuts
½ cup olive oil
½ cup grated Parmesan cheese (optional)
Salt, to taste

Directions:

Combine all of the ingredients, except forthe cheese and about half of the olive oil, in a food processor. Process, scraping down the sides from time to time, and add the remaining oil gradually. If you like it thinner, add extra oil to achieve that consistency. Stir in the Parmesan just before serving, if using.

News from the SVGM - August 19th

2011-08-18T11:24:00.000-04:00

Susquehanna Valley Growers' Market
August 19th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
For those who have missed them during the long Alaskan fishing season, you can look forward to Wild For Salmon's return at this week's Growers' Market! Following a successful summer in Bristol Bay, they're back in Pennsylvania with the catch. You can read up on their 2011 exploits in their newsletter, or stop by to chat in person. This year, they'll have the usual fillets and portions, hot- and cold-smoked salmon, as flavored burgers, sausages, and spreads.

Do you have friends, neighbors, or family members over 60 who might benefit from the PA Farmer's Market Voucher Program? Low-income residents of Union and Snyder county have the opportunity to receive free vouchers to purchase fresh, Pennsylvania-grown fruits and vegetables from local farmers' markets, including from the SVGM. The final opportunity for this year will be at the Lewisburg Senior Center, 116 N. 2nd St, on Friday, August 19th, from 8:30 to 12:00. If you think you, or someone you know, might be eligible, please check out this flyer for more details.

It's hard not to get salmon on the brain, so we've picked out a pair of recipes to pair the freshly-caught fish with some of the fresh produce at this week's market. Try adding a little color and spice with a Hawaiian-inspired Poached Salmon with Fruit Salsa, combining fresh peaches, tomatoes, onions and peppers for a sweet-spicy dish that's excellent served hot or cold. Or pull out the grill (or fire up the broiler when the skies threaten) for Grilled Salmon with Cherry Tomatoes, and enjoy the late summer weather.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 19th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Poached Salmon with Fruit Salsa
Adapted from Sam Choy's Island Flavors by Sam Choy (Hyperion, 1999)
Serves 4

Poaching salmon, by cooking it gently in simmering liquid, allows a bit of flexibility in serving. Unlike cooking fish on the grill, under the broiler, or in a skillet, poached salmon is actually quite tasty when served cold. You can certainly prepare the salmon by other methods, as well, as suits your taste.

The salsa here calls for peaches, and tomatoes, since they're fresh and in season. That said, any combination of sweet and sour, with enough spiciness to add liveliness, would be perfect here. Adjust the ingredients based on what you have, and make more than you need; extra salsa's good with pork, chicken, or simply with plain old tortilla chips.

Ingredients:

4 salmon fillet portions
1 cup diced peaches
1 cup diced tomatoes
½ cup diced red onion
½ cup diced bell peppers, hot peppers, or a mixture
¼ cup fresh cilantro, chopped
Fresh lime juice, to taste
Salt and black pepper, to taste

Directions:

Place the salmon, skin side down, in a pan large enough to accommodate it without overlapping. cover with cold, well-salted water. (You can also use stock, wine, or any flavorful liquid you like.) Cover the pan tightly. Bring to a boil, and immediately shut off the heat. Allow the salmon to rest in the hot water until cooked through, about 10 minutes. Check for doneness with a thin-bladed knife, taking care to avoid overcooking. Remove from the water, drain, and, if serving cold, chill until needed.
Toss together the peaches, tomatoes, peppers, onion, and cilantro. Adjust to taste with fresh lime juice, salt and pepper. Spoon over the salmon fillets before serving.

* * * * *

On The Website
Salmon can stand up to the grill, which is a challenge that few fish are up to. Use that heat to flavor up the salmon and some sweet, fresh produce in a recipe for Grilled Salmon with Cherry Tomatoes. Try it with some freshly dug potatoes and plenty of garlic for a real taste of summer!

Bonus Recipe, August 19th: Grilled Salmon with Cherry Tomatoes

2011-08-18T11:23:00.000-04:00

Seasonal Recipe
Grilled Salmon with Cherry Tomatoes
Serves 4

Salmon's wonderful on the grill, and if you want to get the most out of this recipe, you'll want to work with very hot coals, keeping a close eye on it all the whole time. Don't be afraid to scorch the skin on the tomatoes, potatoes, or garlic; after peeling away any burnt bits, you'll be left with a wonderful smokiness that permeates the entire dish.

Ingredients:

1-½ lbs. salmon fillets
1 pint cherry tomatoes
1-½ lbs. small, waxy potatoes
1 head garlic
1 tbsp. Dijon mustard
¼ cup plus 2 tbsp. olive oil
2 tbsp. lemon juice
¼ cup fresh basil, thinly sliced
Salt and black pepper, to taste

Directions:

Before heating the grill, prepare the potatoes. Boil or steam the spuds whole, until tender when pierced with a knife, 20 to 40 minutes, depending on size. Refrigerate until needed.
Preheat a charcoal or gas grill (or a broiler, if necessary). Meanwhile, prepare the salmon and vegetables. Spear the tomatoes on kebab skewers; do the same for the cloves of garlic, leaving the paper husk on. This will prevent the garlic from burning over the heat. Cut the salmon into approximately 1-½- to 2-inch pieces, place on skewers, drizzle with the 2 tbsp. olive oil, and season with salt and pepper. If the cooked potatoes are too small for the grill grate, skewer them as well.
Cook the garlic first, close to the hot coals or flame, turning regularly. The outer husk will char, but the garlic will be cooked to a soft, smoky sweetness when you can feel the cloves softened inside. (Squeeze gently.) Cook the tomatoes until soft, their skins splitting, and the potatoes until the skins are nicely browned and the flesh heated. Cook the salmon until done, about 8 to 10 minutes, depending on the heat and size of the pieces. As they come off the grill, toss the potatoes, tomatoes, and salmon into a bowl, letting them rest a few minutes while you prepare the dressing.
Squeeze the cooked garlic from the cloves, and mash in a mortar or with the back of a fork. Combine with the remaining olive oil, mustard, lemon juice, and seasoning to taste. Pour over the other ingredients, tossing to combine, and add the basil at the last minute. Serve immediately.

News from the SVGM - August 12th

2011-08-11T10:51:00.000-04:00

Susquehanna Valley Growers' Market
August 12th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Garlic season is upon us at the Growers' Market! There are plenty of varieties to choose from, each with differences in size, in flavor, in the white-and-purple patterning on their skin. Some are best when raw; others when sauteed; and others turn exceptionally sweet when roasted. So sweet, in fact, that you can even pick up a fine, jelly-style Garlic Glaze from White Frost Farm. It's ideal for dressing roast or grilled pork, a sweet-savory addition that's perfect with leaner cuts like pork tenderloin.

It's all garlic recipes this week: Chicken and 40 Cloves is the classic all-garlic-all-the-time dish, and one of the very few recipes where you can never have too much garlic. The "40 cloves" may seem a bit excessive, but once you have all that slow-cooked garlic and flavorful, garlic-infused olive oil, don't be surprised if you wish you'd doubled it. For a somewhat less insistent, but still richly-flavored dish, consider Potato Soup with Roasted Garlic. Right now, the potatoes are freshly dug, and the garlic cured and full of flavor, but it continues to be a fine, seasonal recipe for months with these long-keeping vegetables.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 12th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Chicken and 40 Cloves
Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4 to 6

Forty cloves of garlic seems like an awful lot, but really, it isn't. At least, not when left whole and gently roasted in olive oil, which turns its pungent spiciness into a deep, rich sweetness, and its crisp texture to meltingly soft. Once cooked this way, any extra garlic can be used to season other recipes, too. It's great in a fresh tomato sauce for pasta, spread for a sandwich, or in the recipe for Potato and Roasted Garlic Soup, on our website.

Ingredients:

1 whole chicken, about 4 lbs., cut into pieces
1 cup chicken stock
1 cup white wine
¼ cup olive oil, plus more for browning the chicken
3 large heads garlic, or as much as you like
1 tbsp. chopped fresh herbs, such as thyme, rosemary, or savory
Salt and black pepper, to taste

Directions:

Rub the chicken pieces with the herbs, salt and pepper. Rest for at least an hour or two in the refrigerator, if you have the time. Preheat the oven to 375°F. Separate the garlic cloves, but don't peel; the finished garlic will easily squeeze out from its papery skin.
In a large skillet over medium heat, brown the chicken pieces on all sides, doing so in batches to avoid crowding. Arrange the pieces, along with any juices, in an large ovenproof casserole with a lid. (If you don't have a lid, cover very tightly with foil.) Add the garlic cloves, stock, wine, and olive oil. Cover, and cook in the oven until the chicken is fully cooked through, about an hour or more.
Serve the chicken immediately, or keep warm while turning the pan juices into a gravy. (A few mashed cloves of garlic make an excellent thickener.) Serve with plenty of fresh bread, to enjoy the roasted garlic.

* * * * *

On The Website
Simple, but always delicious, a pot of Potato Soup with Roasted Garlic can be an easy soup to start a meal, or the very centerpiece. Leave it simple, or garnish with chopped fresh tomatoes or cooked fresh greens, with fresh bread to clean up the bottom of the bowl.

And, of course, where would we be without Roasted Garlic? It's so simple, but so sweet, rich, and useful, that not having a recipe would be a real shame.

Bonus Recipe, August 12th: Potato Soup with Roasted Garlic

2011-08-11T10:50:00.002-04:00

Seasonal Recipe
Potato Soup with Roasted Garlic
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 to 6

Potato soup could hardly be easier. Use whatever sort of potatoes you like, as long as they're fresh and flavorful. Starchy baking potatoes tend to fall apart, lending a creamy body to the soup, while fingerlings and other waxy varieties hold their shape. You can mix and match, too, to enrich the body while still having substantial pieces in the finished soup.

Peeling is optional, too, depending on your preference, and you can always remove them at the end by passing everything through a food mill. (This works well if you don't feel like peeling your garlic, either.)

Ingredients:

2 tbsp. butter or olive oil
2 onions, finely diced
2 or 3 bay leaves
2 lb. potatoes, peeled (optional) and chopped
2 heads roasted garlic
2 quarts plus 1 cup water or stock
2 tbsp. fresh parsley, chopped
Salt and black pepper, to taste

Directions:

In a heavy pot over medium heat, melt the butter. When the foam subsides, add the onions and bay leaves, stirring occasionally until they soften. Add the potatoes and raise the heat. Cook about 10 minutes, stirring frequently, and add 1 cup water. Scrape the bottom to loosen up any flavorful brown bits.
Add the remaining water and the garlic, and bring to a boil. Reduce the heat and simmer, partly covered, until the potatoes are soft, about 20 to 30 minutes. Remove the bay leaves and check the seasoning. If you like, pass the soup through a food mill, and serve immediately, garnished with the fresh parsley.

Bonus Recipe, August 12th: Roasted Garlic

2011-08-11T10:50:00.001-04:00

Seasonal Recipe
Roasted Garlic

Roasting garlic turns its sulfurous pungency into a deep sweetness, and changes the texture into something not unlike softened butter. The more the cells of the garlic cloves are damaged, and the less it's cooked, the hotter the flavor, which is why just one or two cloves can give a batch of basil pesto such a bracing garlic flavor. Here, the cloves are left intact, and cooked slowly, for a long time, bringing out a natural sweetness that's even made its way into cookie recipes!

Ingredients:

Garlic cloves
Olive oil
Salt

Directions:

Preheat the oven to 325°F. Separate the cloves from the head, removing the loose outer layers of papery skin. Peeling now is optional; when finished, simply squeezing the cooked cloves is enough to pop out the buttery garlic. Arrange the cloves in a ramekin or other ovenproof dish just big enough to hold them. More than one layer is okay. Add a pinch of salt, and pour over olive oil to cover. Wrap the top tightly with foil, and bake for at least an hour, until the garlic is tender but not starting to fry crisp. (Squeeze a clove with tongs to check.)
Allow the garlic to cool, and remove the cloves from the oil. Strain, if necessary, and reserve for future recipes; garlic oil's full of flavor. It's excellent for sauteing vegetables, for richly flavored vinaigrettes, or for a last-minute drizzle for soups, roasts, grileld vegetables, what have you. The garlic cloves can be refrigerated until needed for recipes, or for making some really excellent garlic bread.

News from the SVGM - August 5th

2011-08-04T10:59:00.000-04:00

Susquehanna Valley Growers' Market
August 5th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
August is here at the Growers' Market! In addition to all of the fresh vegetables that have been appearing at the market for the past several weeks, you can now find fresh edamame. Tender, young soybeans, they're excellent lightly boiled and salted. The cooked beans pop out of their pods easily, so much so that even picky kids can get a kick out of eating "squeezy beans."

Don't overlook the fresh fruit at the market! Ripe peaches and plums are wonderful eaten out of hand - though perhaps with a napkin to catch the drips. They also make for fine summer desserts, like a Peach Cobbler or a Plum Crisp. Or perhaps plum cobbler and peach crisp. Or, while they're fresh, try substituting sour plums, which are to a sweet plum as a sour cherry is to a sweet cherry. You'll need to adjust the sweetness to offset the tartness of the fruit, but their more complex flavor is well worth the experience of trying something new.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 5th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Peach Cobbler
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 6

Cobblers are one of the classic, beloved American desserts, and one better suited to soft, juicy fruits than a pie. With a sweet biscuit topping, there's no soggy bottom crust; there's no need to thicken the fruit filling excessively, either, which means a more flavorful dessert all around. Serve room temperature or still warm from the oven, with or without ice cream.

Skinning the peaches is preferable, but optional if you're not so inclined. If you don't want to bother peeling - by scoring the skin and blanching briefly in boiling water - just be sure to slice the peaches thinly enough that the skins remain unnoticeable. Other fine fruits for cobblers, in season, include plums, blueberries, apricots, cherries, apples, pears, or any combination that sounds good.

Ingredients:

1-¾ cups all-purpose or whole-wheat flour
1/3 cup sugar
½ cup honey
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
6 tbsp. cold butter, cut into pieces
½ cup buttermilk
½ tsp. vanilla
6 - 8 cups ripe peaches, peeled and sliced
1 tsp. cinnamon
Zest and juice of a lemon
1 egg, beaten, or 1 tbsp. milk (optional)

Directions:

Preheat the oven to 375°F. While the oven heats, combine the peaches, ¼ cup flour, honey, cinnamon, lemon juice and zest in a bowl, stirring to combine. Set aside while you prepare the cobbler topping.
Mix together the remaining flour, sugar, baking powder and soda, and salt. Cut in the butter until it resembles coarse crumbs, and mix in the buttermilk and vanilla, gently, just until it all presses together easily. Take care not to overwork the dough.
Pour the peach mixture into an 8x8 pan or other baking dish. Using your hands or a spoon, drop the cobbler topping over the surface covering most (but not all) of the fruit. Alternately, you can roll out the dough and cut it into shapes, like biscuits. Brush the top with beaten egg or milk, and slide into the oven over a baking sheet to catch any drips. Bake for 25 - 30 minutes, until the fruit is cooked and bubbling, and the topping is nicely browned. Set aside to cool for a few minutes, and serve warm or at room temperature.

* * * * *

On The Website
Even easier than a cobbler: a Plum Crisp. Crisps are just as flexible in their fillings, but have the added bonus of being able to prepare - and freeze - the topping well in advance, for a quick and easy summer dessert that you can put together in the time it takes to preheat the oven.

Bonus Recipe, August 5th: Plum Crisp

2011-08-04T10:55:00.000-04:00

Seasonal Recipe
Plum Crisp
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 6

Crisps are dead-easy summer desserts, simply sweetened slices of fruit topped with a mix of butter, sugar, flour and oats that turns into crunchy topping after baking. Most any fruit works, though a crisp is an ideal use for softer fruits, like peaches and plums, that often refuse to hold together well enough for a slice of pie.

The topping here freezes beautifully, so it's worth the effort to make a double (or triple) batch while you're at it. Simply pull the frozen topping from the freezer, and crumble over the fruit. There's no need to thaw before popping it in the oven, so you can throw together dessert in less time than it takes the oven to preheat.

Ingredients:

6 tbsp. butter, in chunks
¾ cup brown sugar
2/3 cup flour
½ cup rolled oats
¼ tsp. salt
½ tsp. nutmeg
1 tsp. cinnamon
3 lb. plums, pitted and quartered
¼ cup honey
Zest of an orange

Directions:

Preheat the oven to 375°F. Toss together the plums, honey, and orange zest in a bowl, and rest while you prepare the topping.
Using your fingertips, or a stand mixer with paddle attachment, mix together the butter, brown sugar, flour, oats, salt, nutmeg, and cinnamon, until it's a coarse, crumbly mixture. Pour the plums into an 8x8 baking dish, and scatter the crisp topping over. Place on a baking sheet to catch any drips. Bake until the fruit bubbles and the topping is brown and crisp, about 1 hour. Serve warm or at room temperature.

News from the SVGM - July 29th

2011-07-28T12:39:00.000-04:00

Susquehanna Valley Growers' Market
July 29th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Summer sure has arrived, and the Growers' Market will be out in it this Friday, rain or shine, heat or... well, it'll still be hot at the end of July. That's probably not going to change, although at least it won't be as toasty as last weekend. It's the peak of summer, and time for all the usual suspects, the tomatoes, zucchini, sweet corn, red beets, fragrant basil, and more. And, of course, fresh meats and cheeses, sweet local honey - try the delicate spring honey, if you haven't yet - freshly baked breads and sweets, and more.

Not sure what to do with sweet summer corn? Probably not, but if you've ever had eyes bigger than your stomach, and worried you won't eat it all before the sweetness fades, you might wish for a better way to keep it. If so, try preserving that summery flavor with a Pickled Corn Pepper Relish. Those with a home-canning setup can set relish aside for the cold months of winter, but it's also fine to make it for the immediate future, and just keep it in the fridge. If you've got the same problem with fresh bread, with too much to enjoy before it starts to stale, you still have options. There's french toast, of course, or a more dessert-appropriate Honey-Raisin Bread Pudding.

We've got live music from A.J. Bashore again this week! He'll be by to perform some fine traditional Appalachian music, making a joyful noise!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 29th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Honey-Raisin Bread Pudding
Adapted from Chicken for Dinner by Heidi Haughy Cusick (Oxmoor House, 1998)
Serves 4-6

Bread pudding is such a simple dessert, a way to use old bread that's beginning to turn stale. Any bread that would match with sweetness would work here, from brioche to cranberry-walnut to a plain ciabatta. (Kalamata olive might not be the ideal choice.) Serve this as dessert, with whipped cream, or as a part of a large brunch.

Raisins may be the year-round reliable addition, although any dried fruit works as well. When in season and available, however, fresh fruits, from blueberries and raspberries to peaches and apples.

Ingredients:

½ cup raisins
¼ cup rum or brandy
4 cups day-old bread cubes
½ cup honey
1/3 cup butter, melted
3 eggs
1-½ cups milk
½ tbsp. vanilla extract
½ tsp. cinnamon
2 medium peaches, stones removed, diced

Directions:

In a small bowl, combine the raisins and rum. Allow to soak for half an hour. Meanwhile, preheat the oven to 325°F. Butter an 8-inch square baking dish or 4 to 6 ramekins, depending on size.
Spread the bread cubes on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove from the oven and allow to cool. While the bread is toasting, combine the honey, butter, eggs, milk, cinnamon, and vanilla in a large bowl. Add the cooled bread, raisins, rum, and peaches. Give the bread a few minutes and an occasional stir to soak up the liquid, and spread into your baking dish or ramekins.
Bake until a knife inserted in the center comes out clean. Ramekins should be done in about 30-35 minutes; a large dish may take 50-60 minutes. Serve hot or at room temperature.

* * * * *

On The Website
Everything's at the market these days for bright summer salsas, made with ripe tomatoes, peppers, onions, and fresh herbs. Don't overlook the opportunities for sweet-spicy relishes, too, to enjoy with fried chicken, grilled pork chops, or just to top a couple of hot dogs. We've got one for Pickled Corn Pepper Relish, a bright, tangy, and - if you like - spicy condiment that's a fine taste of summer.

Bonus Recipe, July 29th: Pickled Corn Pepper Relish

2011-07-28T12:38:00.000-04:00

Seasonal Recipe
Pickled Corn Pepper Relish
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State University Press, 2000)
Makes about 9 pints

Summer is the season for sweet vegetables, but sometimes there's just too much to eat all at once, when it's all still perfect and fresh. If that's the case, try pickling and preserving, making it last until sometime later, when the summer bounty isn't so bountiful, when the weather isn't so summery.

If you don't have a canner at home, you can still make this recipe. Store the relish in the refrigerator, where it will keep well for a while. Storing your relish in the refrigerator also permits you to make more adjustments to the recipe, to make it more to your taste. While it's always advisable to follow canning recipes closely, to avoid any possibility of food poisoning, when not canning, like in cooking, your options are more open.

That said, feel free to play with quantities of herbs and spices to your heart's content. In such small quantities, modifications won't affect the safety of the final relish.

Ingredients:

Ears of corn, enough for10 cups fresh corn kernels (16 to 20 ears)
2-½ cups bell peppers, diced
2-½ cups wax or other hot peppers, diced
2-½ cups celery, diced
1-¼ cups onion, diced
1 tbsp. garlic, finely chopped
1-¾ cups sugar
5 cups cider vinegar (5% acidity)
2-½ tsp. canning/pickling salt
1-½ tsp. celery seeds
2-½ tbsp. dry mustard
1-¼ tsp. turmeric

Directions:

Husk and boil the ears of corn until just tender, about 3 minutes. Chill in ice water, and trim from the ears.
In a large pot, combine the peppers, celery, onion, sugar, vinegar, salt, and celery seed. Bring to a boil, and simmer 5 minutes, stirring to ensure the salt and sugar dissolve. Ladle out a small portion, and mix in the mustard and turmeric, stirring well to prevent lumps. Return to the pot, along with the corn kernels. Simmer 5 minutes.
Fill hot, sterilized pint canning jars with the hot mixture, leaving ½-inch headspace. Adjust lids and rings, and process in a boiling water canner for 16 minutes. Allow to cool completely, preferably overnight, before removing rings. Store any unsealed or partially filled jars in the refrigerator.

News from the SVGM - July 22nd

2011-07-21T08:10:00.000-04:00

Susquehanna Valley Growers' Market
July 22nd, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Summer's vegetable bounty is under way at the Growers' Market this Friday! Tomatoes, hot peppers, zucchini, green beans, and sweet corn will be there, along with plenty of others that adore this fierce summer heat more than we do. We're also well into potato season, garlic season, and fresh onion season, when the sweet bulbs have had plenty of time to plump up. Some are spicy, and ideal for a fresh summer salsa; others are sweet, and perfect for raw slices on a juicy hamburger.

Get 'em while they're here! Squash blossoms are a summer delicacy, plucked from the flowering plants in the early morning, best cooked up that day. Stuffed with a little bit of fresh, herb-flavored goat cheese, they're a fantastic fried treat. Try some Squash Blossoms with Goat Cheese as a summery appetizer - the sort you can't help but eat bite by bite, as they're sizzling hot, crispy outside, and ooey and gooey inside. Or if you're one to load up on fresh sweet corn, Sweet Corn Risotto, a creamed-corn-like side dish that gets its delicious, creamy texture from the juice of the corn itself.

Woody Wolfe will be at the market this week! He'll have his guitar, his good spirits, and an enthusiasm for requests. Ask for a tune while you do your shopping!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 22nd, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Squash Blossoms with Goat Cheese
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Squash blossoms are a delicate summer treat, one that must be picked in the early morning before they open up and begin to fade. They only need minimal cooking, but serve as a fine vessel for a bit of fresh goat cheese, with a thin coating of deep-fried batter for crunch. You can, of course, use any coating that you like for frying these, from one as simple as a dredge in seasoned flour to a light, puffed-out tempura batter.

Ingredients:

16 squash blossoms
2/3 cup fresh goat cheese
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 egg
¾ cup beer or seltzer
Neutral oil, such as corn, for frying

Directions:

In a deep pan over medium-high heat, add 2 inches of oil for frying. Heat to 350°F.
Combine 1 cup flour with the baking powder, salt, egg, and beer. It should be about as thick as pancake batter. Reserve the additional cup of flour for dredging. Carefully fill each squash blossom with about 2 teaspoons of goat cheese - a piping bag makes this easier - and gently twist the petals to seal shut. Dredge each in the flour, then in the batter.
Add the blossoms directly from the batter to the hot oil; a bit of batter on the fingers helps protect from any splashes of hot oil. Fry in batches to avoid crowding, turning once. They're done as soon as the crust is golden brown. Drain on paper towels, and eat immediately.

* * * * *

On The Website
Fresh sweet corn is now at the market, and should be around - weather permitting - until the fall frosts put an end to the season. Enjoy it boiled, steamed, grilled, or stock up and trim a few ears for a Sweet Corn Risotto. The starchy sweetness of fresh corn, when cooked up thickens into a risotto-like dish that's seasoned with fresh onions, hot peppers, and the bright flavors of fresh herbs.

Bonus Recipe, July 22nd: Sweet Corn Risotto

2011-07-21T08:09:00.000-04:00

Seasonal Recipe
Sweet Corn Risotto
Adapted from Williams-Sonoma: Risotto by Kristine Kidd (Time-Life, 1998)
Serves 6

Risotto implies rice, and this recipe has none - but it does achieve the same creaminess and texture. The sweet starchiness of freshly picked corn adds thickness and body, with a bit of onion, pepper, and paprika to bring round out the flavor. While sweet corn is always best shortly after picking, this is one recipe that's still good with corn that's been in the refrigerator, forgotten for a few days. If you find your corn is leaning starchy, rather than sweet, simply add a pinch of two of sugar and a little extra lemon juice to brighten up the dish.

Ingredients:

18 ears fresh sweet corn, husked, silks removed
6 tablespoons butter
1 large onion, diced
2 cups vegetable stock, chicken stock, or water
6 jalapeno or 2 hungarian wax peppers, seeded and diced
2 teaspoons smoked paprika
Salt and black pepper, to taste
Juice of a lemon, or to taste
Fresh basil, to garnish

Directions:

Trim the kernels from 6 ears of corn, and, with the back of a heavy knife, scrape along the cobs to extract all of the juice. Grate the remaining ears on the coarse side of a box grater, collecting the shredded corn in a bowl with the cut kernels. Add the smoked paprika, and stir to combine.
In a large saucepan over medium heat, melt the butter. Cook the onion and diced pepper until the onion turns translucent, about 5 minutes. Reduce the heat slightly and add the corn and stock, and cook, stirring occasionally, until the corn is tender and the mixture thickens, about 10 minutes. Stir in the lemon juice, and taste for seasoning. Garnish with the basil, and serve immediately.

News from the SVGM - July 15th

2011-07-14T12:09:00.000-04:00

Susquehanna Valley Growers' Market
July 15th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
The sun is out, once more, and this Friday you can expect to see just about everyone back at the Growers' Market! After a rainy Friday last week, with a few of our vendors unable to attend, we're back to full strength this week. White Frost Farm and Dreisbach Greenhouses are back from their time off, with fresh vegetables and other treats; Bella's Gardens is hoping to arrive with fresh peaches and plums; and Cow-A-Hen Farm will be bringing plenty of freshly cut pork.

In addition to that, expect to find Bill Vint with lots of gorgeous, sweet, and large blueberries; Gemelli Bakery with fresh breads; cheeses from Stone Meadow and Broadway Acres; a fine selection of fresh vegetables, including green beans, zucchini, and new potatoes, from Green Meadow Farm; local honey from Dawg Gone Bees; flower bouquets and handmade truffles from Fleur et Chocolat; and fresh chickens and pork from Beaver Run Farms.

With freshly dug potatoes at the market, you might consider serving them with a roast pork loin, like in this recipe for Roast Pork with Herbs and Potatoes. The sweet, tender flavor of early potatoes is wonderful this time of year, though this is the sort of recipe that'll be welcome any time of year. Try serving the pork with some fresh green beans (or wax beans, or purple beans, depending on your color preference) dressed with creamy homemade mayonnaise and fresh garlic, as in Green Beans with Garlic Mayonnaise. The mayonnaise is rich and tangy, and goes well with the less pungent flavor of freshly dug garlic.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 15th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Roast Pork with Herbs and Potatoes
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 6 or more

The best cut of pork for oven roasting might be the loin, which is a good combination of tender and flavorful, although you can use anything that you like. A tenderloin will cook more quickly, and so requires more vigilance to avoid drying out the lean meat. Shoulders and butts, while much more forgiving, tend to leave a fair bit of fat in the pan, and so should be roasted in a separate pan from any potatoes or other vegetables. (In this case, consider buttered, boiled new potatoes to accompany a shoulder roast.) Regardless of the cut, you can use bone-in or boneless, as you prefer. The latter is easier to carve, but the former tends to remain juicier after cooking.

Ingredients:

One 2-3 lb. boneless pork loin roast (or 3-4 lb. bone-in)
2 lb. potatoes, cut into 1-½ inch chunks, smaller ones left whole
3 tbsp. fresh garlic, finely chopped
2 tbsp. fresh herbs, such as sage, rosemary, or parsley, minced
2 tbsp. olive oil, or as needed
Salt and black pepper, to taste

Directions:

Preheat the oven to 425°F. Mix together the garlic, herbs, salt and pepper. Combine about ½ tbsp. of the garlic mixture with the olive oil, and toss with the potatoes to coat. Place the potatoes in a roasting pan, and slide in the oven while preparing the pork.
Use a thin knife to pierce the pork all over, rubbing the garlic mixture into the slits, and over the roast. Nestle the pork among the potatoes in the roasting pan, and drizzle a bit more olive oil over the top. Roast for 30 minutes, then stir the potatoes - scraping up any that stick - and baste the meat with any juices. Reduce the oven's heat to 325°F, and continue cooking until the pork is done, another 45 minutes, checking and stirring the potatoes every 15 minutes or so. Remember that the pork's temperature will rise another 10°F or so while resting, so you may wish to pull it before it's 100% done.
Check the potatoes when the pork comes out of the oven. If they could use a little more cooking, either for tenderness or extra browning, place them under the broiler as necessary; if they're perfect, turn off the oven and let them keep warm inside while the pork rests for 10 to 15 minutes. Carve the meat, and serve immediately with the potatoes.

* * * * *

On The Website
Green beans are delicious when simply prepared, be it blanched, steamed, or stir-fried. A half-step more complicated is to dress them with a simple sauce, as in Green Beans with Garlic Mayonnaise. There's nothing better than a sauce that comes together in the time it takes to the green beans to boil, and this combination of mayonnaise, fresh garlic, herbs and lemon juice really can take less than a minute. Depending on your garlic-chopping skills, of course.

You can also check the website for a recipe for homemade mayo, made with oil and fresh eggs. It's rich and flavorful, and well worth the effort if you've got a little extra time.

Bonus Recipe, July 15th: Green Beans with Garlic Mayonnaise

2011-07-14T12:08:00.000-04:00

Seasonal Recipe
Green Beans with Garlic Mayonnaise
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 - 6

Fresh green beans - or yellow wax beans, purple beans, or multicolored heirloom snap beans - are excellent when fresh and simply prepared. The addition of a simple sauce, like a garlicky mayonnaise, and some fresh herbs, elevates them to something special. For the best version of this you can have, try making your own Homemade Mayonnaise, a sauce that's better than any store-bought version available. This recipe uses fresh garlic, which is available at the market now, but is just as delicious in a few weeks when this year's garlic reaches its familiar, dry, cured state.

Ingredients:

1 lb. green, yellow, or purple beans
½ cup mayonnaise
Juice of 1 lemon
2 cloves fresh garlic
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste

Directions:

To prepare the garlic mayonnaise, chop the garlic coarsely and grind to a smooth paste in a mortar and pestle with a pinch of salt. If you don't have a mortar, chop finely with the salt on a cutting board. Mix with the mayonnaise in a small bowl. Add lemon juice to taste; storebought mayo may need more than homemade.
Bring a large pot of salted water to the boil. Trim the beans and boil, uncovered, until they are bright green and still have a bit of resistance to the bite, about 3 to 4 minutes. Drain the beans.
While still warm, toss the beans with the mayonnaise; the heat of the beans will thin it to a saucelike consistency. Add the parsley, toss again, and check the seasoning. Serve immediately.

News from the SVGM - July 8th

2011-07-07T11:08:00.002-04:00

Susquehanna Valley Growers' Market
July 8th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Another summer Friday for the Growers' Market is here! The hot weather is bringing out the vegetables, and Green Meadow Farm will be at market this week with plenty to get excited about. White Frost and Dreisbach Greenhouses are both away this week, but will be back on the 15th with some more fine, ripe, delicious food. Look for fresh beets, sweet carrots, tasty greens, and mild but lovely summer squash.

Zucchini are here for the season, and there's more to do with them than grilling and zucchini bread. Add some onions, a bit of local honey, and balance everything with a bit of heat for some Sweet and Spicy Squash. Or let a bit of low heat start to caramelize and intensify the sweet squash flavor with Slow-Cooked Zucchini with Feta, which is simple, easy, and hard not to love.

Woody Wolfe will be at the market this week! He'll have his guitar, his good spirits, and an enthusiasm for requests. Ask for a tune while you do your shopping!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 8th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Sweet and Spicy Squash
Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Serves 4 - 6

Summer squash and zucchini are here, and these prolific vegetables ought to stick around until frost. Though they come in different shapes, sizes, and colors, they're all essentially interchangeable in recipes. Except for those times when a larger squash is necessary for stuffing, try to select smaller ones. With less water, they tend to hold their shape better, and have a more pronounced - though still mild - squash flavor. This recipe works well with squash of all sizes.

Ingredients:

3 - 4 cups summer squash, cut into ¾-inch pieces
½ cup onion, diced
1 leek or 3 - 4 spring onions, thinly sliced
2 Hungarian wax peppers, or other hot pepper, diced
3 tbsp. honey
3 tbsp. olive oil
Salt and black pepper, to taste

Directions:

Heat a large skillet over medium heat, and add the oil. Saute the onion and peppers until softened, then add the squash and leeks, stirring occasionally. When the squash is tender, drizzle with honey, and adjust the salt and pepper to taste. Remove from the heat, cover, and rest 5 minutes. Serve immediately.

* * * * *

On The Website
Zucchini's here, with its familiar dark green skin and straight shape, but you never know what other sorts of squash will find their way to market as the weeks pass. Summer squash arrive in a range of greens and golds, sometimes striped, sometimes pale white. They can be long and straight, crooknecked, or fat and saucer-shaped like the patty pan varieties. Regardless of that, they'll all cook up about the same, so use what you have in your favorite recipes. One more to try is a Slow-Cooked Zucchini with Feta, which turns coins of fresh squash into a flavorful, lightly caramelized dish with minimal effort.

Bonus Recipe, July 8th: Slow-Cooked Zucchini with Feta

2011-07-07T11:08:00.001-04:00

Seasonal Recipe
Slow-Cooked Zucchini with Feta
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 - 6

Any summer squash works in this recipe, but it's best with long, straight squash like zucchini, if you have them. Try to find some that are a bit on the small side, if possible, as their firmer flesh holds its shape better through the cooking and the final toss with herbs and cheese.

Ingredients:

1-½ lb. zucchini, thinly sliced into coins
3 tbsp. olive oil or butter
1 clove garlic, thinly sliced
¼ cup fresh herbs, chopped - basil, dill, cilantro, parsley, etc.
½ cup feta cheese, crumbled
Salt and black pepper, to taste

Directions:

Heat a wide skillet over low heat, and add the oil or butter. Add the zucchini and garlic, seasoning lightly with salt. Cook for 20 - 30 minutes, stirring every so often, until the squash is turning golden, caramelized a bit in some places. Remove from the heat, and toss with the herbs and feta cheese. Serve immediately.

News from the SVGM - July 1st

2011-06-30T08:08:00.002-04:00

Susquehanna Valley Growers' Market
July 1st, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
July is here, and it's time to stock up on good food for the big holiday weekend! Whether you're looking for sustainably raised meats for the Independence Day grill, fresh vegetables to round out the meal, or some fine, local fruit for dessert, you can find it at the Growers' Market this Friday afternoon. Grass-fed beef hot dogs and sweet pork sausages are just perfect for outdoor grilling, especially when the weather forecast is calling for some sweltering heat, but you can also find freshly dressed chickens, pasture-raised veal, and plenty of fresh ground beef for some fine, juicy hamburgers.

Now's the time to pick up fresh peas, while they're sweet and delicious. Late spring plantings, followed by all of this hot weather, may well mean an abbreviated season for peas, so get them while you can. Sugar snaps are wonderful to nibble on, but don't overlook the wonderful shell peas, which have been a treat for Americans as far back as Thomas Jefferson's day. Beets are coming on strong these days, too, and you can look for fresh Swiss chard, sweet carrots, and ripe hothouse-raised tomatoes and cucumbers to fill out a range of side salads.

Now is also the perfect time to enjoy sour cherries from Bella's Gardens! Not to be confused with sweet cherries, sours (also called tart or pie cherries) are a shade too tart for some to eat straight from the bowl. They do, however, make the very finest cherry pies, and we have a recipe this week for Bella's BEST Ever Cherry Pie to show you how it's done. The season for sour cherries is relatively brief, however, so be sure to get yours before it's over. Pitted, they freeze wonderfully in zip-top bags, pre-measured for enjoying a taste of summer sweetness months from now.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 1st, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Bella's BEST Ever Cherry Pie
From Bella's Gardens
Makes1 pie

Yes, it's possible to make a cherry pie from sweet cherries, but to do so would be to miss out on a real cherry pie. Use real sour cherries, which have a distinctly different, more floral flavor than their sweet cousins. The good folks from Bella's note that they like to mix different varieties of cherries for their pie, when they get the chance.

For a matching pie crust, check out the Bella's Gardens recipe on our website, or use your favorite. Any top crust works well, though there's no pie that takes to a lattice top quite like a cherry pie.

Ingredients:

5 (at least) cups cherries, pitted
½ cup sugar
1/8 tsp. cinnamon
½ tsp. almond extract
1/8 tsp. nutmeg
1/8 tsp. allspice
1-½ tbsp. cornstarch
Milk, for the top crust
2-3 tbsp. butter
1 recipe pie crust, enough for both bottom and top crusts

Directions:

Preheat the oven to 425°F. Mix together the sugar, spices, cornstarch, and almond extract. Toss the pitted cherries with the mixture, stirring well to combine, ensuring there are no pumps of cornstarch remaining.
Lay the bottom crust in a pie pan, and pile the cherries inside, spreading evenly. Dot with the butter, and cover with the top crust. Flute around the edges, and lightly brush the top with milk to provide a nice brown shine. Cut vents in the top, if covering completely with crust, and place the pie on a baking sheet to catch any bubbles and drips. Bake 45 to 50 minutes, until the crust is brown and the filling is thickened and bubbling. Allow to cool before slicing and serving.

* * * * *

On The Website
Need a crust to cradle your 4th of July sour cherry pie? Try Bella's Friend Sue's BEST Ever Pie Crust! It's a lightning-quick oil crust that's easier to manage than a butter crust on a hot summer day.

Bonus Recipe, July 1st: Bella's Friend Sue's BEST Ever Pie Crust

2011-06-30T08:08:00.001-04:00

Seasonal Recipe
Bella's Friend Sue's BEST Ever Pie Crust
From Bella's Gardens
Makes a double crust (bottom and top)

In the realm of simple pie crusts, this has to be one of the easiest. Try it with a fresh cherry pie for the 4th of July!

Ingredients:

2-2/3 cups flour
2/3 cup salad oil
1/3 cup milk

Directions:

Mix together the oil and milk, and mix into the flour with a fork. Divide the dough in half, and roll out between sheets of wax paper.

News from the SVGM - June 24th

2011-06-22T20:18:00.000-04:00

Susquehanna Valley Growers' Market
June 24th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Another Friday afternoon Growers' Market is coming, rain or shine! (Despite the heat and humidity, too.) It's a week to look for the usual treats, and new vegetables are starting to trickle in. One worth looking for this week is freshly dug, uncured garlic. More pungent than garlic scapes, but less potent than fully cured garlic cloves, these heads provide a gentle garlic flavor that's ideal for delicate spring vegetables, or with less assertive meats like chicken or veal.

There are plenty of cheeses to choose from at the SVGM, from fresh goat chevre to a variety of aged, raw, cow's and goat's milk delicacies. There's the potent funk of Stone Meadow Farm's ripe taleggio, or the rich creaminess of their brie and camambert; look for the nuttiness of Broadway Acres' goat gouda, or the gentle brininess of their delicious feta. These are certainly cheeses to enjoy on their own, perhaps with a glass of wine and some fresh, crusty bread. But don't overlook the humble ricotta, a sweet and mild cheese that lends a richness and creaminess to recipes. Combine it with fresh spinach or chard for Ricotta and Spinach Fritters, for a quick vegetable side dish. Or spend a few extra minutes at breakfast time to make some wonderfully light Ricotta-Lemon Pancakes, which would be perfect with dollops of red raspberry jam.

We have more musical entertainment at the market this week, as Woody Wolfe stops by with his guitar. Last week, A.J. Bashore was there to "make a joyful noise," as he says, and we're looking forward to having both of these local musicians back again later in the season!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 24th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Ricotta and Spinach Fritters
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4

There are all manner of fritters out there, ranging from the humble potato pancake to the Japanese okonomiyaki, which really can be a meal in and of itself. For the most part, fritters combine plain vegetables, such as greens, zucchini, or cabbage, with binders like egg and flour to keep them together just long enough to brown up their edges. Once you get the hang of it, almost any seasonal vegetable can be tossed in, with reliably good results.

Use whatever greens are in season for this recipe, adjusting the cooking time accordingly. Chard is delicious here, too, and its brightly colored stems keep their intensity and look wonderful in contrast to the green of the leaves.

Ingredients:

1 bunch spinach
1 cup ricotta
2 eggs
¼ cup flour
½ cup grated cheese, such as cheddar or colby
2 tbsp. grated parmesan cheese
Oil or butter for frying
Salt and black pepper, to taste

Directions:

Blanch the spinach in salted boiling water until tender, only a minute or so, and drain well. Squeeze out any excess water, and chop finely. Mix together with the remaining ingredients (except the oil).
Heat a skillet or griddle over medium heat, and add a thin film of oil. When hot, drop the batter on by spoonfuls, as big or small as you like. If making big fritters, you may need to spread the batter gently, to ensure the inside is done by the time the outside gets nicely brown. Cook about five minutes per side, flipping once. Serve while still hot.

* * * * *

On The Website
Pancakes are an easy breakfast, whether whipped up from scratch or from a mix, such as White Frost Farm's own delicious whole wheat version. With just a few minutes' more effort, you can make some amazing Ricotta-Lemon Pancakes, which cook up light and creamy, a whole different sort of pancake that's perfect with some of the delicious handmade jams available each week at the SVGM!

Bonus Recipe, June 24th: Ricotta-Lemon Pancakes

2011-06-22T20:17:00.000-04:00

Seasonal Recipe
Ricotta-Lemon Pancakes
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

The ricotta helps transform the humble pancake into something lighter, creamier, and more delicate; the lemon gives it a bright flavor that's wonderful first thing in the morning. If you're taking the time to squeeze your own orange juice, too, then go ahead and make these as orange-scented pancakes.

They're delicious with any fresh fruit, although ripe red raspberries, which ought to be appearing any day now, are just about the best. And if you can't get fresh berries, some red raspberry jam is a very welcome addition.

Ingredients:

1 cup ricotta
1 cup sour cream or yogurt
3 eggs, separated
½ tsp. baking soda
1 cup flour
1 tbsp. sugar
Pinch salt
2 tbsp. fresh lemon juice
2 tsp. lemon zest

Directions:

Heat a griddle over medium-low heat, since the batter's quite quick to prepare. In a bowl, whisk together the ricotta, sour cream, and egg yolks. In another bowl, with a clean whisk, beat the egg whites to stiff, moist peaks.
Add the flour to the ricotta mixture, until just combined. Fold in the egg whites, taking care not to deflate them too much. A few white flecks throughout the batter isn't a problem.
Grease the griddle lightly with butter, and add the batter by spoonfuls. Cook for 3 to 5 minutes per side, until just brown. Serve immediately. They're at their very best when still hot.

News from the SVGM - June 17th

2011-06-16T11:47:00.000-04:00

Susquehanna Valley Growers' Market
June 17th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
The Growers' Market will be back at Ard's again tomorrow afternoon, in time for you to pick up all your food needs for Father's Day this weekend. Sunny days and reasonable June temperatures ought to make things just perfect for grilling. Pick up whatever appeals to the dads and granddads you'll see this weekend: chickens to spice up with your favorite barbecue sauce; juicy pork chops or sausages from happy hogs; or a few fine steaks from grass-fed cows. You really can't go wrong.

For one possible side dish, you can always try using some of the fresh red beets that'll be at market this week. Try a Roasted Beet Salad, which combines fresh beets with some fine local salad greens, crumbled cheese, and sweet spring onions for a dish that's brightly colored and boldly flavored. If you're looking for a Father's Day meal for the first half of the day, you could always make something hearty, like our Sausage and Chard Breakfast Burritos. Load them up with sausage and eggs, cooked greens and garlic scapes, and you've got a great way to kick off an enjoyable day outside with Dad.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 17th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Roasted Beet Salad
Adapted from From Asparagus to Zucchini by The Madison Area Community Supported Agriculture Coalition (Jones Books, 2004)
Serves 4

Beets are starting to appear at the market now, and they're the sort of vegetable that appears regularly throughout the season. With their sweet, assertive flavor and range of bold colors, they're a great addition to all sorts of meals. Beets play well with strongly flavored cheeses, herbs, rich meats, and tangy dressings. Here they're paired with some salty feta cheese, a tangy vinaigrette dressing, and some fresh spring mix greens (or crisp lettuce) for a range of textures and flavors.

Beet greens are delicious, too, so don't throw them out! They're a nearly indistinguishable replace for Swiss chard, which is just a beet bred for big leaves and stems, rather than plump roots.

Ingredients:

6-8 small beets, scrubbed and tops trimmed
4 cups spring mix salad greens
4 spring onions, thinly sliced
¼ cup crumbled feta cheese
¼ cup walnuts, chopped
1 tbsp. mustard
¼ cup white wine vinegar
½ cup olive oil, plus more for roasting beets
Salt and black pepper, to taste

Directions:

Preheat the oven to 400°F, or heat up a gas or charcoal grill. Place the beets in a layer of foil, and coat lightly with olive oil, salt and pepper. Wrap tightly and roast or grill until tender enough to be pierced easily with a knife, about 30 minutes. This may vary depending on the size of your beets. Allow to cool, and when you can handle them, peel off the skins and trim the tops and tails. Cut into quarters or rings.
Whisk or shake together the olive oil, vinegar, and mustard to forma vinaigrette, and use to dress the greens. Portion out onto individual plates, or into a large bowl, and arrange the beets, feta cheese, walnuts, and scallions over the top. Serve immediately.

* * * * *

On The Website
Use those leftover beet greens in some Sausage and Chard Breakfast Burritos, perfect for an uncomplicated Fathers' Day brunch. They're excellent with a pot of hot coffee, and a few sweet scones or other delicious baked goods, and all but the final assembly can be prepared well ahead of time.

Bonus Recipe, June 17th: Sausage and Chard Breakfast Burritos

2011-06-16T11:46:00.000-04:00

Seasonal Recipe
Sausage and Chard Breakfast Burritos
Serves 4

Breakfast burritos come with all kinds of fillings, and, since they're hardly traditional, it's easy to play around and make them with whatever's at hand. This recipe combines a slightly sweet sausage with cooked greens, a bit of cheese, some egg and salsa to make a serious, all-in-one breakfast treat.

Burritos are easy to modify to everyone's taste, as long as they're not so full that they can't be rolled up. Just be sure to remember whose is whose!

Ingredients:

1 lb. fresh sausage
1 large bunch Swiss chard or beet greens, chopped
6 garlic scapes, chopped small
1-½ cups shredded pepper jack cheese
4 eggs
Chopped fresh cilantro, to taste
Salsa and/or hot sauce, to taste
4 large flour tortillas
Salt and black pepper, to taste

Directions:

You can either remove the sausage from its casing and crumble it, then cook loosely in a large skillet, or cook the sausages through and dice. Whichever you prefer, make sure you have sausage in small bite sizes. Cook or heat the pieces in a large skillet, and add the garlic scapes when the sausage is fully cooked and browning up nicely.
Add the chard to the pan. If the leaves are still wet from washing, you probably won't need any extra moisture, but be ready to add a splash of water if the pan appears too dry. Cook, stirring, until the greens are wilted. Meanwhile, in a nonstick pan, scramble the eggs and cook until just a little short of where you like them done; they'll continue to cook once you wrap them in the tortillas.
Warm the tortillas by wrapping them in foil and placing them in a 300°F oven for 10 minutes, by heating individually in the microwave, or by setting on a hot griddle for a few seconds on each side. Spread a portion of cheese on each tortilla, and top with the meat and greens mixture, scrambled eggs, cilantro, and any salsa or hot sauce. Roll up tightly. At this point, you can serve immediately, though burritos get even better when heated up for a few minutes on a hot griddle, until just a little brown and crispy on top and bottom. Serve hot!

News from the SVGM - June 10th

2011-06-09T12:08:00.000-04:00

Susquehanna Valley Growers' Market
June 10th, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
It's almost time again for another Growers' Market! All of this sun, wind, and warmth has meant that our local farmers have been busy out in the fields, planting, cultivating, and working hard to make up for a cold and soggy spring. Look for the delicious results - tomatoes and peppers, beans and potatoes, sweet corn and fresh edamame - in the weeks and months to come.

Now, of course, is prime season to enjoy fresh salads, with plenty of spring mix greens and lettuces fresh and tender. They're not limited to salads, however, and a good head of sweet and crisp lettuce is the ideal foundation for some Korean Bulgogi Ssambap: lettuce wraps filled with barbecued beef, rice, and Korean condiments. You can even make your own Quick Radish Kimchi, a fast and easy version of the traditional Korean pickled vegetables, that's excellent made with Asian cabbages, cucumbers, or whatever crunchy vegetables are in season, all summer long.

Try washing it all down with some mint iced tea, made with fresh, local mint, sweetened to taste with some delicate autumn honey. Honey, of course, dissolves so much better into a glass of cold iced tea than a spoonful of sugar. Or macerate some fresh strawberries, and enjoy them with some fresh whole wheat shortcake, sweet scones, or even with an espresso and chocolate brownie.

This week also marks the start of garlic scape season! Those curling tops of the garlic plants, with their delicate garlic flavor, are a brief seasonal treat, only available for a few brief weeks. Get them while you can!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 10th, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Korean Bulgogi Ssambap
Serves 4-6

Ssambap are Korean rice wraps, bite-size combinations of meat, rice, condiments, and a leaf wrap, made and eaten one at a time. Lettuce is the most popular wrap, and certainly the easiest, though blanched cabbage leaves are common with cooked pork shoulder, and some varieties even use tender seaweed leaves or thin, delicate crepes to hold everything together.

Just like making tacos, keep in mind that everything here is just a suggestion. Go with what's in season, what sounds good, and try different combinations of ingredients as you go. Having a variety of fillings to choose from can make dinner more fun, even for picky eaters.

Ingredients:

1 large, or 2 medium heads of leaf lettuce
2 bunches spring onions
1-½ lb. lean, tender beef, such as tenderloin
4 cloves garlic
1 tbsp. sugar
4 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. rice vinegar
1 tbsp. grated fresh ginger
1 tbsp. toasted sesame seeds
1 tsp. black pepper
1 tbsp. water
Steamed rice
Daenjang (Korean bean paste), gochujang (Korean chilli paste), kimchi, or other condiments

Directions:

Cut the beef into 1/8-inch slices across the grain. The easiest way to do this is to put the meat in the freezer for 20 minutes, firming it up. Cut with a sharp knife, using a single stroke, if possible. Any slices that are too thick can be gently pounded out between sheets of wax paper.
Prepare the marinade by mincing the garlic finely and thinly slicing the spring onions. Add half of the onions to the marinade, reserving the other half for the ssam wraps. Mix the garlic and spring onions with the sugar, soy sauce, sesame oil, vinegar, ginger, sesame seeds, black pepper, and water. Pour over the meat in a nonreactive bowl, turning everything to get a good coating, and refrigerate for at least an hour.
While heating up the grill, pull the lettuce leaves from the heads, and get any condiments ready, as the beef takes only moments to cook. Drain the marinade from the beef, and cook the slices over the hot grill, in batches if necessary, just long enough to get a good sear, about 2 minutes per side. Serve immediately, using the lettuce leaves as cups to hold bite-size portions of rice, beef bulgogi, spring onions, and other sauces to taste.

* * * * *

On The Website
Kimchi is often made like a heavily seasoned sauerkraut, salted and allowed to ferment in the cooling autumn weather to preserve vegetables for winter consumption. You can certainly make kimchi that way, with radishes, cabbage, or whatever's available, but sometimes it's nice to be able to whip up a salty, pungent condiment in time for dinner. Our Quick Radish Kimchi version uses fresh radishes, since they're in season, and bring their own pepperiness to the mix. It takes less than an hour, so you can make it in the time it takes the rest of a Korean-inspired dinner to finish marinating.

Bonus Recipe, June 10th: Quick Radish Kimchi

2011-06-09T12:07:00.000-04:00

Seasonal Recipe
Quick Radish Kimchi
Serves 6

Kimchi is often made like a heavily seasoned sauerkraut, salted and allowed to ferment in the cooling autumn weather to preserve vegetables for winter consumption. You can certainly make kimchi that way, with radishes, cabbage, or whatever's available, but sometimes it's nice to be able to whip up a salty, pungent condiment in time for dinner. This version uses fresh radishes, since they're in season, and bring their own pepperiness to the mix, but try this with other crisp vegetables as the season progresses.

Ingredients:

3 bunches large radishes
½ tbsp. salt
2-½ tbsp. sugar
2 tsp. crushed red pepper
1-½ tbsp. thinly sliced fresh ginger
4 cloves garlic, thinly sliced
1 tbsp. fish sauce
1 tbsp. soy sauce
2 scallions, thinly sliced
1 small carrot, cut into thin matchsticks or shredded

Directions:

Trim the tops and tails from the radishes, reserving the greens for another dish. Cut into thin slices or matchsticks, depending on the shape you prefer. Toss with ¼ tsp. salt and ½ tbsp. sugar, and let drain in a colander for 15 minutes.
Combine the radishes with the remaining ingredients in a bowl, and let stand for another 15 minutes. Stir, taste to adjust the seasoning, and it's ready to serve.

News from the SVGM - June 3rd

2011-06-02T12:14:00.001-04:00

Susquehanna Valley Growers' Market
June 3rd, 2011

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
At last, a reprieve from the spring rains! With warm, sunny weather comes the opportunity for our local farmers to get out into their fields, catching up on the planting, cultivating, and all of the other work that a muddy season makes so difficult. Summer is here, it would seem, and those days of ripe tomatoes and sweet corn can't be too far away.

These days of sunshine are helping out the growing spring plants, too. Look for ripe, red strawberries this week, which would be delicious on a salad with crispy buttercrunch lettuce, slices of fresh radishes, and a drizzle of reduced balsamic vinegar. Or take some fresh spinach, combined with some wonderful ham, for a hearty dish of Pasta with Spinach, Ham, and Cream. It's excellent with fresh, local ingredients, and perhaps none more than making your own Handmade Egg Pasta. It only requires fresh eggs, flour, and an afternoon or evening with an extra half hour to spend in the kitchen. Try including some freshly ground whole wheat flour for a healthier, more flavorful base for rich pasta sauces.

Don't forget the rest of the goodies from this week's market, too: handmade raw-milk cheeses; sweet fruit jams to spread on freshly toasted artisan breads; crunchy honey-caramel popcorn; decadent truffles and espresso brownies; brightly colored bouquets of flowers; hanging baskets to brighten your front porch. Every week, there's something new and unexpected!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 3rd, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Pasta with Spinach, Ham, and Cream
Adapted from Williams-Sonoma: Pasta Sauces by Emanuela Stucchi Prinetti (Time-Life, 1994)
Serves 4

This recipe modifies a more traditional Italian version that might use prosciutto, or a similar dry-cured ham, but it's excellent with any sort of cured pork. Here, it uses ham, but rich, smoky bacon or crisped, flavorful pancetta would add a nice touch, too. The spinach is merely a suggestion, as well, since any seasonal cooked greens would match nicely. Use dandelions in the early spring, spinach now, and then chard, beet greens, and kale as the season progresses.

Long, flat noodles, such as tagliatelle, are ideal here, with plenty of surface area to pick up the creamy sauce. Those long ribbons are also remarkably easy to make at home, and the tender texture and rich flavor of fresh egg pasta suits this dish well.

Ingredients:

1 lb. spinach, thoroughly washed
4 tbsp. butter
4 oz. ham, cut into thin strips
½ cup heavy cream
A pinch of freshly grated nutmeg, or to taste
Salt, to taste
¾ cup freshly grated Romano cheese
Freshly cooked pasta

Directions:

In a saucepan filled with boiling, salted water, blanch the spinach just until it begins to wilt, about 1 minute. Drain in a colander, press out excess liquid, and chop coarsely.
In a large skillet over medium heat, melt the butter. Add the spinach and cook, stirring, until the excess moisture evaporates. Add the ham, cream, and nutmeg to the pan, and bring just up to a boil. Season to taste, and turn off the heat until ready to mix with the noodles. Toss the sauce with the pasta - in the pan works well, if it's large enough - and transfer to bowls or a serving dish. Top with some of the grated cheese, and serve immediately. Pass the rest of the cheese at the table.

* * * * *

On The Website
Pasta is simple, cheap, and readily available. It's a perfect quick dinner, since tossing together a simple sauce often takes less time than bringing a pot full of water up to a boil. But Handmade Egg Pasta is something else entirely, with its rich, eggy flavor and silky tenderness. It might not be the ideal fare for a busy weeknight, but it's ideal for a lazy weekend afternoon.

Bonus Recipe, June 3rd: Handmade Egg Pasta

2011-06-02T12:13:00.000-04:00

Seasonal Recipe
Handmade Egg Pasta
Adapted from Williams-Sonoma: Pasta Sauces by Emanuela Stucchi Prinetti (Time-Life, 1994)
Makes about 1 lb.

Most store-bought pasta is made from durum semolina and water, extruded through shaped dies, and dried. It's shelf stable, easy to cook, and, well, pretty bland. While there are seemingly endless varieties of shapes, each with their own, sometimes amusing, names, they're all just pasta. Cook until al dente, sauce, and serve.

Egg pasta, on the other hand, replaces with water with eggs. You can still use semolina, though the regular all-purpose flour in the pantry makes fines noodles, too. You can also use a portion of whole wheat flour for additional flavor, or even replace a portion of the eggs with something else flavorful, like pureed, cooked spinach. These noodles aren't supposed to be al dente, but cooked until tender, which gives them a supple silkiness that's perfect with creamy sauces. A higher proportion of yolks makes for a richer, more flavorful pasta, as well as noodles with a distinctly golden color.

Pasta machines can be used to ease the rolling and cutting, but are hardly necessary. Careful, relaxed hands with a rolling pin, like Italians have done for generations, can do the job just as well.

Ingredients:

2 cups flour - white, whole wheat, or a combination - plus more for the board
3 eggs, or 6 egg yolks

Directions:

Pile the flour on a work surface, and create a well in the center. Crack the eggs into the well, and whisk with a fork to blend. Work around the edge to incorporate the flour slowly, until all combined. Knead the dough until it's smooth and elastic, adding extra flour as needed. Wrap in plastic to prevent it drying out, and let rest for at least 10 minutes, or in the refrigerator for an hour. (You can also take care of the mixing and kneading in a food processor.)
When the dough's gluten has relaxed, unwrap and roll out to your desired thickness on a floured board. Cut into strips, squares, or whatever shape you like with a knife or pizza cutter, and allow to dry briefly while you bring salted water to a boil. Fresh noodles will cook quickly, with the time dependent on how thin they are. Very thin noodles can cook in as little as a minute or two, so be ready to check them.
If you make a large quantity at once, egg pasta freezes very well before it's been boiled. Wrap tightly in plastic to prevent freezer burn. You can bring them straight from the freezer to boiling water, with no need to thaw beforehand.

News from the SVGM - May 27th

2011-05-26T09:50:00.000-04:00

Susquehanna Valley Growers' Market
May 27th, 2010

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
We're ready for Memorial Day weekend this week at the Growers' Market! The weather report, at this point, seems to suggest that it'll feel like the sudden arrival of summer just in time for Monday's festivities. You can look forward to fresh hot dogs from Cow-A-Hen Farm this week, as well as ground beef for burgers. Stone Meadow Farm will also have burger makings, as well as raw milk cheeses perfect for melting on top, and don't forget a fresh chicken from Beaver Run Farms for those more inclined to grilled poultry.

Any of the above would be excellent with a fresh Mint & Onion Chimichurri, a variation on the traditional Argentine grilling sauce. It takes just minutes to make, and is loaded with intense flavor that really complements the flavor of grilled meats. Try it drizzled over slices of flank steak, or with some nice, thick-cut pork chops. For those feeling a bit more traditionally American, you can always make your own Homemade Barbecue Sauce, perfect for brushing on grilled chicken or for dipping French fries. Check out the recipe on our website.

There are vegetables, too. Asparagus, lightly dressed with salt, pepper, and olive oil, cooks beautifully in the grill, and if you've got the space, a few spring onions cooked over the coals make a great accent for hot dogs, burgers, even salads. And don't forget those fresh greens, tossed with freshly sliced radishes, some chopped ripe tomatoes from the Weavers' greenhouse, and a little bit of crumbled goat feta or ricotta over the top.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
May 27th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Mint & Onion Chimichurri
Makes about 1 cup

Traditional chimichurri is a potent mix of pureed parsley, garlic, red pepper, and olive oil, which makes a fine sauce (and occasional marinade) for grilled meats, particularly steaks. With a food processor or blender, it comes together in minutes. This version swaps out mint for parsley, and tames some of the garlicky fire with fresh spring onions, though the recipe is as flexible as you need it to be.

Ingredients:

2 cups mint leaves, or a mix of mint and parsley
2 or 3 spring onions, chopped
½ cup olive oil
2 tbsp. fresh lemon juice
1 tsp. red pepper flakes, or to taste
Salt, to taste

Directions:

Add the mint, spring onions, salt, and about half of the olive oil to a food processor or blender. Puree until smooth. Add the rest of the olive oil, bit by bit, followed by the vinegar. Taste, and adjust the seasoning. Chimichurri is best unrefrigerated.

* * * * *

On The Website
Ever made your own BBQ sauce? Using a ketchup base, it's something that you can toss together in less than half an hour, almost so quickly that you could do it while the chicken is cooking out on the grill. (A little advance preparation would be better, however.) Check out the website for our Homemade Barbecue Sauce recipe, and impress your friends at Monday's picnic!

Bonus Recipe, May 27th: Homemade Barbecue Sauce

2011-05-26T09:49:00.000-04:00

Seasonal Recipe
Homemade Barbecue Sauce
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Makes about 2 cups

Barbecue sauces can cover a wide range of textures and flavors, and can lean to sweet, to spicy, to pungent with vinegar. For most of us, it seems, the general-purpose barbecue sauce is a ketchup-based sauce, a bit sweet, a bit spiced (if not spicy), with a vinegar tang that keeps it from seeming cloying. If you make your own ketchup, a remarkably simple project on its own during tomato season, by all means, start from there. For the rest of us, using your preferred store-bought ketchup is the place to begin.

Ingredients:

2 cups ketchup
½ cup dark beer, such as porter or stout
¼ cup cider or malt vinegar
1 tbsp. Worcestershire sauce or soy sauce
1 tbsp. chili powder
1 tbsp. minced onion
1 tbsp. minced garlic
1 tsp. cayenne pepper (optional)
Salt and black pepper, to taste

Directions:

Combine everything, except the salt and pepper, in a medium saucepan. Cook over medium-low heat, stirring occasionally, about 10 minutes, until the flavors have a chance to blend. Check for seasoning, and add salt, pepper, or extra cayenne pepper as you see fit. Cool and refrigerate.

News from the SVGM - May 20th

2011-05-19T11:04:00.000-04:00

Susquehanna Valley Growers' Market
May 20th, 2010

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Well, if it isn't just rain and more rain! Regardless of inclement weather, the Growers' Market will be out at Ard's on Friday afternoon, as usual, with vegetables, meats, cheeses, and more.

You can expect to find the usual seasonal suspects this week. Asparagus is plentiful, and look for the spinach to stay sweet and good until the weather warms. We're also starting to spot spring onions (or green onions, or scallions, if you prefer) and the first of the radishes, growing fast. With weather like this, they should keep their mild bite for some time. It's the hot days of late spring and early summer that can really give radishes a powerful pepperiness.

Since we can't seem to tell, from day to day, whether it's suitable grilling weather or not, we're including two different chicken recipes this week. Beaver Run Farms, Cow-a-Hen Farm, and White Frost Farm all have wonderful, delicious birds ready for the grill or stewpot.

If the sun is shining, or at least the rain is holding off, try Grilled Butterflied Chicken with Honey and Mustard, which would be excellent with Dawg Gone Bees' dark fall honey. The rich flavor those bees tease from the Japanese knotweed is distinctive without becoming overwhelming. Should you find yourself keeping dry inside, then consider Chicken and Whole Wheat Dumplings, the perfect sort of comfort food for a damp and chilly evening. Add some freshly baked bread and honey butter,* some fresh vegetables, and enjoy.

Our season may just be starting, but our friendly, local salmon fisherfolk are back off to Alaska. If you want to follow their 2011 fishing season before their return, you can follow the Wild For Salmon blog, or check for updates on their Facebook page.

*Never made honey butter before? It's so simple, it hardly needs a recipe. Use an electric mixer to combine 1 lb. softened butter with ¼ cup honey. If you allow it to mix for several minutes at medium speed, the resulting whipped honey butter will spread more easily straight from the refrigerator. You can roll the honey butter into logs in plastic wrap, or simply fill ramekins. Tightly wrapped, it freezes well.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
May 20th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Chicken and Whole Wheat Dumplings
Adapted from Chicken for Dinner by Heidi Haughy Cusick (Oxmoor House, 1998)
Serves 4-6

Chicken for dinner. It can be the stuff of a quick, weekday night meal, or the whole, big roast bird for a Sunday dinner with the whole family. Halfway between, and sufficiently low on the difficulty scale, is a comfort food dish like chicken and dumplings. Scale the recipe to suit your needs, as it works equally well with a whole bird (or two), as here, or with a cut-up bird enough to feed just a few.

This is, of course, a dish that goes well with all sorts of vegetables, whenever they're in season. Asparagus or salads in the spring; zucchini and tomatoes in the summer heat; carrots, parsnips, and pumpkins when winter weather returns.

Ingredients:

1 chicken, about 4 lb.
2 carrots, peeled and sliced
2 celery stalks, chopped
1 onion, chopped
3 cloves garlic, minced
1 bay leaf
A few sprigs fresh thyme
Salt and black pepper, to taste

For the dumplings:

½ cup whole wheat flour
½ cup all-purpose flour
1-½ teaspoons baking powder
½ teaspoon salt
3 tablespoons unsalted butter
¼ cup fresh parsley, finely chopped
¼ cup milk

Directions:

Place the chicken in a large pot, breast side up. Add the carrots, celery, onion, garlic, bay leaf, thyme, salt and pepper. Pour in water to cover. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 50 minutes. It should be fully cooked, but not falling apart.
While the chicken cooks, prepare the dumpling dough. In a bowl, mix together the flour, baking powder, and salt. Using your fingertips or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Stir in the parsley. With a wooden spoon, stir in the milk until a firm dough forms. Be careful not to overwork the dough, so the dumpling remain light. Pinch off pieces of dough and gently form into balls; you should have enough for 8 to 10 dumplings.
When the chicken is ready, remove from the broth to a cutting board. Raise the heat to medium-high, and skim off any foam that forms as the broth comes to a boil. Use a slotted spoon to lower the dumplings into the broth, then cover and cook until they are puffed and set, about 10 to 15 minutes.
While the dumplings are cooking, carve the chicken into individual serving pieces, and transfer to bowls. Include a dumpling or two, along with some of the vegetables, and ladle the broth over everything. Serve immediately.

* * * * *

On The Website
If grilling's an option, then consider turning a fresh bird into Grilled Butterflied Chicken with Honey and Mustard, a wonderful twist on that summer cookout staple, barbecued chicken. Like any good grilled chicken, it's delicious hot, but still quite good when it's cooled to room temperature, making it perfect summer picnic fare.

We're also adding pictures of our vendors to the website and to our Facebook page. Have any good photos? Send them our way!

Bonus Recipe, May 20th: Grilled Butterflied Chicken with Honey and Mustard

2011-05-19T11:03:00.000-04:00

Seasonal Recipe
Grilled Butterflied Chicken with Honey and Mustard
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1998)
Serves 4-6

The smokiness of grilling makes for a delicious chicken. Whole birds can be difficult to grill, unless you use the beer can trick, but taking a minute to butterfly the bird makes a world of difference. Use a pair of kitchen shears or a sturdy knife to remove the backbone, then press down on the sterum to flatten the bird out. The dark meat is more exposed, helping it cook in the same time as the breasts, and spreading the bird out over a larger area really speeds the cooking over the heat of a grill or beneath the broiler. (Which, if rains suddenly threatens, is a perfectly reasonable backup plan.)

Ingredients:

1 whole chicken (about 4 lbs.), butterflied
1 teaspoon fresh thyme, finely chopped
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon coriander seed, ground
2 teaspoons salt
1 tablespoon coarsely chopped garlic
¼ cup Dijon mustard
¼ cup honey

Directions:

Mix together the thyme, spices, garlic, honey, mustard, and salt into a paste. Rub the chicken all over with it, and allow to rest while you heat the grill, or up to several hours in the refrigerator. Alternately, if you have the time, rub the bird with the salt, thyme, and spices, and rest in the refrigerator overnight. The next day, prior to grilling, rub with a mix of the garlic, mustard, and honey.
Place the chicken over a medium-hot fire, skin-side down first. Cook for 10 to 12 minutes, watching carefully to avoid burning. The honey makes it more susceptible to this over hot spots, so work quickly if drippings flare up. Turn the chicken and grill an additional 12 to 15 minutes, then turn again. After another 10 minutes, the bird should be done, or nearly so; check for doneness with an instant-read thermometer. Serve hot or at room temperature.

News from the SVGM - May 13th

2011-05-12T11:05:00.001-04:00

Susquehanna Valley Growers' Market
May 13th, 2010

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
With the sun returning, bringing spring warmth along, it's genuinely beginning to feel as though summer might arrive one day. Until then, however, it's time to enjoy the spring vegetables that thrive before the heat arrives. Look for plenty of delicious greens, ranging from salad mesclun to hearty kale to sweet, overwintered spinach. Asparagus will be back, of course, for as many weeks as the season lasts, and there are plenty of red, vine-ripened greenhouse tomatoes for those who need an early taste of summer. For those looking to grow their own this season, Dreisbach Greenhouses has hearty tomato seedlings ready for transplanting into your garden, along with lettuces, annual flowers, and others, both edible and ornamental.

Look for plenty of delicious meats this week, including fresh chickens, fresh beef, plenty of pork, and even the tail end of the salmon harvest from Wild For Salmon. This is your last chance to pick up their remaining wild-caught Alaskan salmon until they return from fishing in August!

You can also look for a variety of cheeses, including raw-milk Camembert from Stone Meadow Farm, and a mild, nutty washed-rind goat gouda from Broadway Acres. We're also including a recipe for Spinach with Cheese and Yogurt this week, which would be excellent with a fresh goat feta. Or pick up your favorite shredding cheese to include in a Spinach and Egg White Frittata.

Also be sure to check out some of the other excellent foods available at this week's market. In addition to sweet, local honey, Dawg Gone Bees has a variety of fruit jams that would be perfect spread on a fresh loaf of brioche from Gemelli Bakery. Dog lovers can also pick up "Penny's People Cookies," honey-flavored dog biscuits that your four-legged friend is bound to love; Gemelli offers a variety of cookies for the rest of us. And Fleur et Chocolat will be away from market this week, but should return next Friday with decadent baked goods and spring flowers.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
May 13th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Spinach and Egg White Frittata
Serves 2 as a meal, 4 as an appetizer

Like an omelette or quiche, both of which are its close cousins, a frittata is a simple egg dish that takes readily to modification, using whatever is fresh, in season, and at hand. Part of its appeal is the ease of preparation, as it doesn't require careful flipping (like an omelette) or making a pastry crust (like a quiche). It even has a rustic sort of elegance, and doesn't need quite as much attention as scrambled eggs. And that's saying something.

Substitute any cheese you like in this recipe, or omit it entirely. You can also make it entirely with egg whites, or with whole eggs, as you see fit. A few yolks do add a note of softness, but it's the egg whites that help keep this frittata light. It's perfect with fresh bread and a lightly dressed salad.

Ingredients:

2 whole eggs, plus 6 to 8 egg whites
4 spring onions or green garlic, thinly sliced
1 small bunch fresh spinach, carefully washed
1/3 cup shredded cheddar cheese (optional)
1 tbsp. butter or olive oil, or as needed
Salt and black pepper, to taste

Directions:

Preheat the oven to 375°F. In a medium nonstick skillet (with an oven-safe handle!) over medium heat, cook the spring onions in butter until they just begin to soften. Add the spinach to the skillet, and cook, stirring, until wilted. Remove the spinach to a cutting board to cool, and chop coarsely.
Whisk together the eggs and egg whites, seasoning with salt and pepper. Place the skillet back over medium heat, and add additional butter if needed. Pour in the eggs, cook for a minute, then scatter the chopped spinach around as evenly as possible. Top with the cheddar cheese, and cook another 2 or 3 minutes, until the bottom and sides begin to set.
Transfer the skillet to the oven, and cook until the frittata is set, about 10 minutes. It should be just slightly wobbly at the center, like a set custard. Serve hot or at room temperature. (If you don't have an oven-safe skillet, cook the frittata halfway on one side in the pan, then transfer to a plate. Invert the skillet over the frittata on the plate, then turn it all upside down to finish cooking. Be careful!)

* * * * *

On The Website
A new recipe this week, to make use of sweet, local spinach: Spinach with Cheese and Yogurt. It's a dish that works well with any cooking greens, as long as you adjust the cooking times accordingly, and as such makes a perfect side dish you can make with in-season vegetables year-round.

Bonus Recipe, May 13th: Spinach with Cheese and Yogurt

2011-05-12T11:04:00.001-04:00

Seasonal Recipe
Spinach with Cheese and Yogurt
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

Spinach is tender enough for salads, but it really shines as a cooked green, where its flavor (and color) intensifies, but still stays mild enough to play well with others. It cooks quickly, doesn't require separate treatment for leaves and stems, and develops a distinct sweetness when the weather turns cold. You can, of course, use any other greens you like here, from kale to beet greens to collards, all depending on what's available.

Ingredients:

6 ounces goat's milk feta cheese, cut into ½-inch cubes
1 lb. spinach, well washed
¼ cup olive oil
¼ cup flour
2 tbsp. curry powder
2 cups whole-milk yogurt
Salt and black pepper, to taste

Directions:

Blanch the spinach in boiling, salted water, just until it wilts, and transfer to an ice bath to cool. Drain, squeezing out excess water, and chop roughly.
In a pan over medium-low heat, heat the olive oil. When it is hot, add the flour, and stir until it begins to darken and turn fragrant, about 5 minutes. Add the curry powder, then the yogurt, whisking to combine. Raise the heat to medium, and stir until the yogurt thickens and heats through, 2 or 3 minutes. Add the spinach and cheese, and heat just until everything is hot. Don't bring to a boil. Serve immediately.

News from the SVGM - May 6th

2011-05-05T11:04:00.000-04:00

Susquehanna Valley Growers' Market
May 6th, 2010

In this week's email:

News From The Market
Seasonal Recipe
On The Website

* * * * *

News From The Market
Whether or not spring has really arrived yet may still be up for debate, but the Growers' Market will be in place at Ard's on Friday afternoon, rain or shine. With a thoroughly cold and wet spring thus far, predicting the arrival of market produce may prove a challenge. Just be ready for new surprises as the season progresses! As Cathy Kelley of White Frost Farm writes, "This year will be especially challenging. We have small "lakes" in our fields. We are about 4 weeks behind in our planting schedule... There are some things that will not get planted this year. We are wet but we are also healthy and happy, with no major issues from the storms. Please keep our Southern friends in your thoughts who have suffered tragedies through the storms this past week."

At market this week, we're hoping to find:
• Whole wheat flour, eggs, jams, and spring mix from White Frost Farm; pre-order free-range chickens for next week
• Hanging baskets and flowers from Dreisbach Greenhouses
• Decadent chocolate truffles, brownies, and spring flowers from Fleur et Chocolat
• Goat cheeses and milk from Broadway Acres
• Fresh, pasture-raised meats from Cow-a-Hen Farm
• Delicious pork and fresh chicken from Beaver Run Farms
• Raw-milk cheeses and grass-fed beef from Stone Meadow Farm
• Exceptional artisan breads from Gemelli Bakers
• Fresh asparagus from Luke Weaver
• Honey and more from Dawg Gone Bees Honey and Gifts

We may even have a few more new vendors joining us this year! If we have more details, we'll post them so you can find out via our Facebook page.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
May 6th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

* * * * *

Seasonal Recipe
Baked Asparagus with Butter
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)

Steaming, sauteing, and grilling are all fine ways to prepare fresh asparagus. The thinnest spears, when fresh and sweet, are even delicious raw in salads. Taken a step further, though, by adding butter and cheese, you can turn a simple green vegetable into an impressive side dish.

Ingredients:

2 lb. asparagus
4 tbsp. butter
Freshly grated Parmesan cheese
Lemon wedges
Salt and black pepper, to taste

Directions:

Preheat the oven to 375°F. Trim the asparagus spears, and cook in a skillet of simmering water until just tender when pierced with a knife. Depending on the size, this may take up to 8 or 10 minutes, but remember that it will continue to cook a bit more in the oven. Drain the spears, then arrange in a shallow baking dish.
In a small skillet, melt the butter over medium heat. Just as it starts to brown, drizzle it over the asparagus. Top with a light layer of the cheese, and season as need with salt and pepper. Bake in the oven until it begins to bubble, about 15 minutes. Serve hot, with the lemon wedges to squeeze over the top.

* * * * *

On The Website
We've taken a look back at some of our seasonal recipes from before, and found one we like for a Pasta Salad with Chicken and Asparagus, a hearty dish that's perfect for a simple dinner when the weather starts to warm a bit.

Bonus Recipe, May 6th: Pasta Salad with Chicken and Asparagus

2011-05-05T11:03:00.000-04:00

Seasonal Recipe
Pasta Salad with Chicken and Asparagus
Adapted from The Complete Chicken Cookbook by Justine Harding (Murdoch Books, 2001)
Serves 4

Here's a recipe from our archives, one we enjoyed a few asparagus seasons back. It's a pasta salad for spring, pairing the mildness of poached chicken breast meat with asparagus and scallions. This can make a bright, colorful dish when made with multicolored pasta, and is excellent served warm or cool.

Ingredients:

1 chicken breast, deboned
1-½ cups chicken stock, or as needed
¾ lb. fusilli, farfalle, or other pasta
½ lb. asparagus, trimmed and cut into short lengths
¼ lb. cheddar cheese, grated
2 spring onions, thinly sliced
¼ cup extra virgin olive oil, plus more as needed
¼ cup lemon juice
1 teaspoon mustard
Salt and black pepper, to taste

Directions:

Place the chicken breast and stock into a small pan, making sure that the stock covers the meat. Bring to the boil, then reduce to a bare simmer and poach, turning occasionally, until fully cooked, about 8 minutes. Allow the chicken to cool in the stock, then remove and trim into small, bite-sized pieces.
Blanch the asparagus in boiling, salted water until just tender, about two minutes. You might do this in the same stock used for poaching the chicken, for additional flavor.
Cook the pasta in boiling, salted water until al dente. Drain, then mix in a large bowl with the chicken, asparagus, and cheese. In a small bowl, whisk together the olive oil, lemon juice, and mustard. Add the dressing to the salad, mixing gently to coat the ingredients. Top with the spring onions, and serve immediately.

White Frost Farm - 2011

2011-04-18T18:34:00.002-04:00

Cathy and Kit Kelley own and farm White Frost Farm, a small, certified organic, 39 acre farm in Central Pennsylvania. They grow a variety of vegetables, small fruit and raise heritage grains. An apple orchard was started in 2010 adding to the diversity of White Frost Farm. The Kelleys are selling their produce, grains and whole wheat flour and wheat berries at farmers’ markets, restaurants, buying clubs, CSAs, and bakers as well as to their enthusiastic customers who return and bring their friends. They also raise pastured poultry along with maintaining a flock of laying hens that are free ranging and fed exclusively certified organic grains bought from a grower less than four miles from the farm, and supplement with their grains when available. They believe there is a growing interest in buying and eating foods grown locally and fresh.

From Apr 18, 2011

The 2011 Season

2011-04-18T18:20:00.005-04:00

The Susquehanna Valley Growers' Market will be back very soon!

The 2011 season kicks off on Friday, May 6th this year. Look for us at Ard's every week through the end of October. Hours are the same as last season, from 2pm to 6pm.

This year's vendors include:
White Frost Farm
Dreisbach Greenhouses
Fleur et Chocolat
Broadway Acres
Cow-a-Hen Farm
Beaver Run Farms
Stone Meadow Farm Cheeses
Gemelli Bakers
Wild for Salmon
Bella’s Gardens
Luke Weaver - Asparagus & Tomatoes
Bill Vint - Blueberries
Dawg Gone Bees Honey and Gifts

We look forward to seeing all of you again!

News from the SVGM - October 29th

2010-10-27T17:44:00.000-04:00

Susquehanna Valley Growers' Market
October 29th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
This Friday is the last market of the 2010 season! We'll be gone until next May, but we will update our website with information on next year's schedule, as well as where you can find some of our vendors between now and then. Please note that updates will appear on the website, but will not go out via email until the market is ready to start up next spring. We will also have some music to send us off this week, when Woody Wolfe stops by with his guitar.

And, of course, we have one last recipe for this year's harvest, a Romanian Cabbage Soup with Bacon, the sort of hearty, filling dish that's perfect in the cooler, darker evenings of autumn.

Susquehanna Valley Growers' Market
October 29th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Kale
Broccoli and cauliflower
Pumpkins and winter squash
Wild-caught Alaskan salmon
Carrots
Wheat berries
Whole wheat flour
Potatoes
Beets
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses

* * * * *

Seasonal Recipe
Romanian Cabbage Soup with Bacon
Adapted from European Peasant Cookery by Elisabeth Luard (Grub Street, 2004)
Serves 6

Cabbage is a more versatile vegetable than it is sometimes given credit for. The further east one travels through Europe, the more this unassuming but hardy vegetable becomes the backbone of local cuisine. This soup, which is a hearty dish, needs only some good bread and cheese to be a filling meal for a wintry evening.

Ingredients:

1 head green cabbage, cored and sliced
2 thick slices bacon, diced
2 onions, sliced
2 green bell peppers, chopped
1 small bunch fresh dill, chopped
½ cup sour cream
2 egg yolks
1 tbsp. vinegar
Salt and black pepper, to taste

Directions:

In a large pot over medium heat, cook the bacon until the fat begins to run. Add the onions, stirring occasionally, until they are soft and beginning to turn color. Add the peppers to the pot, cooking until they just become tender.
Add the cabbage, herbs, and about a quart of water to the pot. Bring to a boil, then reduce the heat to a simmer, and cover, leaving the lid a bit ajar. Let it simmer about 40 minutes, until everything is tender.
Whisk together the egg yolks, vinegar, and sour cream. Add a ladleful of the soup broth, whisking to combine, and add it all back into the pot. Stir well to combine, and serve immediately.

* * * * *

On The Website
We'll use the SVGM's website as a place to post information about the market, our vendors, and what to look for next season. Stop by from time to time for updates!

News from the SVGM - October 22nd

2010-10-20T19:42:00.000-04:00

Susquehanna Valley Growers' Market
October 22nd, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
The market season is drawing to a close; this Friday will be the next-to-last of the Growers' Markets for 2010. Stock up for the winter while you still can!

Two years ago, we ran a recipe for sweet maple crepes made with local whole wheat flour, and perhaps it's time to think about the possibilities of a more savory version. Scroll down for a Whole Wheat Crepes recipe, one that's just as easy as pancakes, but much more versatile. If you're looking for ideas on what to fill them with, we've listed a handful on the website using some of the very tasty meats and produce available at the market.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 22nd, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Kale
Green beans
Broccoli and cauliflower
Pumpkins and winter squash
Wild-caught Alaskan salmon
Carrots
Wheat berries
Whole wheat flour
Potatoes
Beets
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Whole Wheat Crepes
Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Makes about 12

Crepes are a bit like very thin pancakes, made with a batter that's hardly thicker than cream. Their thinness and delicacy make them wonderful wrappers for all sorts of dishes, both sweet and savory, offering a bit of nutty wheat flavor to the package. Making the crepes can be a bit time-consuming, but you can always double or triple the recipe, and carefully wrap and freeze the extras - separated with wax paper - for the future.

Ingredients:

½ cup whole wheat flour
½ cup plus 2 tablespoons milk
2 eggs
2 tbsp. unsalted butter, melted, plus more for greasing the pan
½ tsp. salt

Directions:

Combine all of the ingredients in a food processor, and process until smooth. Alternately, you can whisk them together by hand, being sure to combine thoroughly. Cover and allow to stand for at least thirty minutes, or even overnight, to allow the flour to absorb the liquid; this will keep the final crepes tender.
Heat a nonstick pan over medium heat, and coat very lightly with butter. You may wish to use a paper towel to wipe up any excess; the thin film left behind is often just right. Before cooking each crepe, stir the batter, and add about 2 tablespoons to the pan. Lift the pan and rotate so that the batter forms an even, thin layer. Cook until the top sets and the underside is golden brown, then flip and cook a few moments until the second side browns. Serve immediately, or else let cool, wrap tightly, and freeze for later.

* * * * *

On The Website
Crepes are delicious, and can be enjoyed with as little accompaniment as some fresh lemon juice and a sprinkle of powdered sugar. But given how they can transform simple foods - even leftovers! - into something more elegant, we've rounded up a handful of ideas for market-inspired crepe fillings.

Whole Wheat Crepes: Fillings

2010-10-20T19:41:00.000-04:00

Filling crepes is a simple task. Just spoon a small amount of filling across the bottom third, and roll over; you can tuck in the sides, as in blintzes, if you like. For a more elegant presentation, you can fill and roll the crepes before serving, leaving the fillings something of a surprise. Or you can arrange the various options on the dinner table, letting the family mix and match their own creations. Here are just a few ideas to get you started:

Bacon, Swiss, and greens - Use rich smoked bacon from the pork belly, or use the leaner cottage bacon (made from the pork shoulder) if you prefer. Add a little Swiss cheese, lightly sauteed greens like kale or spinach, and a little garlic or onion for sweetness and flavor.
Scrambled eggs and cheddar - Enrich a batch of scrambled eggs with some shredded cheddar - or another favorite - cheese, and consider adding some fresh herbs, like thyme or tarragon.
Smoked salmon and cream - This is a perfect place for some flaked hot-smoked salmon, or even leftover cooked salmon. Include a creamy bechamel sauce, thickened up enough to keep from running all over before you wrap the crepe closed.
Savory custards - Try a rich custard - like the Savory Cheddar Custard from earlier this year - spooned inside after baking.
Chopped fresh vegetables - As long as they're soft enough that they won't puncture the side of the crepe, any vegetables are excellent here. Right now, some fresh broccoli, warmed in a bit of butter, would be lovely, but asparagus is delightful in season, and a mix of tomatoes, onions, and zucchini is ideal at the height of summer.
Brie with walnuts - Try some nice, runny Brie or Camembert, sliced, with toasted walnuts. A few thin slices of crisp, fresh apples would be excellent, too.
Roast pumpkin and sage - Pumpkin, butternut or delicata squash, roasted until soft, makes a fine filling. Use it as is, seasoned with salt, pepper, and some fresh sage, or mix half and half with some fresh ricotta cheese, and sweeten ever so slightly with maple syrup.
Mashed potatoes - Just like you might with blintzes, mashed potatoes would be great here. Add grated cheese, roasted garlic, or whatever you like in your potatoes - or simply use the leftovers from a roast chicken side dish. (Include some of the chicken, too!)
Leftovers! - A little bit can go a long way, and wrapping the leftovers from another dinner, be it meats, vegetables, or whatever needs to be used, is the perfect use for crepes. The options are endless.

News from the SVGM - October 15th

2010-10-13T18:53:00.000-04:00

Susquehanna Valley Growers' Market
October 15th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Frost seems to be holding off for the time being, so you can still hope to find some good, cold-sensitive goodies at this week's Growers' Market. Although Clara's Meadow will be away this Friday, you should still be able to find plenty of colorful flowers from Dreisbach Greenhouses, and Mad About Ewes will return after being away last week. Remember, there are just three markets left this season!

Since it's always possible that frosts might hit before Friday morning's vegetable harvest, this week's recipes highlight a few market items that aren't as subject to the whims of the weather. Try a French-inspired Duck with Turnips, which goes especially well with some of the season's fresh broccoli. Or consider some savory Pumpkin and Cheese Muffins as an easy but delicious breakfast treat.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 15th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Turnips
Kale
Green beans
Broccoli and cauliflower
Pumpkins and winter squash
Wild-caught Alaskan salmon
Carrots
Wheat berries
Whole wheat flour
Potatoes
Beets
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Duck with Turnips
Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child (Knopf, 2004)
Serves 6

Duck is such a flavorful bird that you can come at it with several different approaches, letting it hold its own against strong flavors, or, as here, letting the other ingredients provide a subtle background. The turnips in this recipe end up soaking up the duck's cooking juices, making sure all that flavor doesn't go to waste.

Ingredients:

1 whole duck
2 lb. turnips
A few sprigs fresh herbs: parsley, thyme, bay leaves
1 glass' worth dry white wine
3 tbsp. oil, or as needed
Salt and black pepper, to taste

Directions:

Preheat the oven to 325°F. Season the duck, inside and out, with salt and pepper, and pat dry. Prick the skin all over, but not so deep as to penetrate the meat. Heat a casserole or roasting pan - one with a tight-fitting lid, if you have it - over medium heat, with the oil. Brown the duck on all sides, then set aside. Pour out any excess oil, and deglaze the pan with the wine, scraping up the flavorful brown bits. (If you don't have a casserole that can take direct heat, use a large skillet, and add the deglazing juices to the casserole with the duck.)
Add the herbs to the duck's cavity, and place in the casserole, covering it tightly, with its lid or a tent of aluminum foil. Roast in the oven for 50 to 60 minutes. Meanwhile, peel the turnips and cut them into ¾-inch dice. Blanch them for 3 to 5 minutes in salted, boiling water, then drain.
When the duck has been in the oven for 50 to 60 minutes, remove the cover and degrease the pan, with a bulb baster or carefully with a spoon. Add the turnips all around the duck, baste it all with the juices, and cover again. Put back in the oven until the duck is done, another 30 to 40 minutes. The juices will run a pale rose color when the duck is medium rare; clear yellow when well done. Any time you check the bird, baste it and the turnips again.
When the bird is done, remove to a serving platter, taking the herbs out from the cavity. With a slotted spoon, arrange the turnips around the duck. The remaining juices, with any remaining fat layer removed, make an excellent sauce.

* * * * *

On The Website
Sweet muffins make a fine breakfast, but savory versions fit the bill, too. Filled with fresh pumpkin, pumpkin seeds, and tangy cheddar cheese, these Pumpkin and Cheese Muffins feel like a more substantial way to start out the day, whether it's as part of a large brunch or just a quick bite on the way out the door.

Bonus Recipe, October 15th: Pumpkin and Cheese Muffins

2010-10-13T18:52:00.000-04:00

Seasonal Recipe
Pumpkin and Cheese Muffins
Adapted from Martha Goes Green by Rosie Percival and Ruth Friedlander
Makes 12

Pumpkin muffins can be, and often are, sweet, filled with nuts, dried fruit, and spices reminiscent of pumpkin pie. This recipe, which is adapted from one recommended by White Frost Farm, lets the pumpkin's natural sweetness play against the saltiness of cheddar cheese. Any winter squash will work here - after all, that's what pumpkins are - and if you're willing to work with the seeds, they're an excellent textural addition. If not, you can always use hulled pumpkin seeds or sunflower kernels.

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
2 cups shredded pumpkin (a food processor makes this a snap)
¼ cup hulled pumpkin seeds, ideally from the same pumpkin
1-½ cups shredded cheddar cheese
2 tsp. whole-grain mustard
2 tbsp. chopped fresh parsley
2 eggs
¾ cup milk
4 tbsp. butter, melted
4 tsp. baking powder
1 tsp. salt

Directions:

Preheat the oven to 400°F. In a large bowl, mix together the flours, salt, and baking powder, and whisk to combine thoroughly. Add the pumpkin, pumpkin seeds, most of the cheese (saving some to top the muffins), and parsley, stirring to coat everything evenly.
In another bowl, whisk together the eggs, milk, butter, and mustard. Pour over the dry ingredients, and stir until just combined. Spoon into greased muffin tins, enough for 12, and sprinkle the tops with the remaining cheddar cheese. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes clean and the tops and sides are golden brown. Cool on a rack, and feel free to dig in as soon as you can't resist any longer.

News from the SVGM - October 8th

2010-10-06T19:17:00.001-04:00

Susquehanna Valley Growers' Market
October 8th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
There are just four more markets to this season's Growers' Market! The Farm at Stonybrook will be back for the last time this season with herbal teas and seasoning blends, and Wild For Salmon will return after their absence last week. You can also look forward to plenty of beautiful pumpkins - both for eating and for Halloween carving - some big, happy broccoli, and some spicy and fresh arugula now that the weather has begun to cool. Mad About Ewes will be away from market this week, but will return again soon.

Try some of that fresh arugula in salads, or set some aside for a quick and easy Pasta with Arugula and Walnuts. Or, if you have the time to let them cook, stock up on garlic and make a delicious, sweet, and fragrant Chicken and 40 Cloves. It might sound like a lot of garlic, but the results are something especially wonderful.

Woody Wolfe, of Heart to Hand Ministries, is back again this week, with his guitar and good spirits. Come listen while you shop!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 8th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Dried herbs, blends, and teas
Kale
Green beans
Broccoli
Pumpkins and winter squash
Wild-caught Alaskan salmon
Carrots
Wheat berries
Whole wheat flour
Potatoes
Beets
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Pasta with Arugula and Walnuts
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4 to 6

The range of delicious sauces for pasta is quite broad, and hardly limited to those based on tomatoes or cream. Sometimes, it's preferable to let other flavors shine, especially when tomatoes are no longer at their peak. Here, the bold flavors of arugula, walnuts, garlic, and parmesan cheese make a very simple, very quick, and very flavorful sauce that cooks up in less time than it takes to boil water.

This recipe is best with a whole wheat pasta, which has a more assertive flavor to match the other ingredients. Try making it at home, with fresh eggs and whole wheat flour from White Frost Farm!

Ingredients:

1 lb. whole wheat spaghetti, or 4 eggs' worth of fresh pasta
6 cups arugula, coarsely chopped
3 cloves garlic, finely chopped
½ cup walnuts, chopped
Freshly grated parmesan cheese
Several pinches red pepper flakes
4 tbsp. olive oil
Salt and black pepper, to taste

Directions:

Cook the pasta in well-salted water until as tender as you like it.
Meanwhile, heat a large skillet over medium heat. Add the olive oil, and when it is hot, add the garlic and red pepper flakes, stirring until the garlic begins to turn golden. Add the arugula, and stir until it begins to wilt. Turn off the heat, and add the walnuts. When the pasta is done, scoop it from the water into the skillet, with whatever cooking water clings to it. Toss everything together, and serve immediately, topped with the cheese.

* * * * *

On The Website
Garlic, and lots of it! Now is the time of year when gardeners and farmers think about planting next year's harvest of garlic, and the time for cooks to think about ways of slowly cooking those pungent cloves to bring out their intense, nutty sweetness. The quantity may seem shocking, but after making a dish of Chicken and 40 Cloves, you might just wish you'd added a few more to the dish.

Bonus Recipe, October 8th: Chicken and 40 Cloves

2010-10-06T19:15:00.000-04:00

Seasonal Recipe
Chicken and 40 Cloves
Adapted from The Joy of Cooking by Irma S. Rombauer (Scribner, 1997)
Serves 4 to 6

Garlic is a wonderful addition to so many dishes; its ability to fill so many flavoring roles, from spicy pungency (when raw or nearly so) to a completely different sweet and rich, makes it a valuable item in the pantry. This recipe takes lots of garlic, and after cooking it for a long time with plenty of liquid, leaves the cloves perfect for spreading like butter on fresh bread.

Ingredients:

1 whole chicken, about 4 lbs., cut into pieces
1 cup chicken stock
1 cup white wine
¼ cup olive oil, plus more for browning the chicken
3 large heads garlic, or as much as you like
1 tbsp. Poultry Seasoning from the Farm at Stonybrook
Salt and black pepper, to taste

Directions:

Rub the chicken pieces with the herbal blend, salt and pepper. Rest for at least an hour or two in the refrigerator, if you have the time. Preheat the oven to 375°F. Separate the garlic cloves, but don't peel; the finished garlic will easily squeeze out from its papery skin.
In a large skillet over medium heat, brown the chicken pieces on all sides, doing so in batches to avoid crowding. Arrange the pieces, along with any juices, in an large ovenproof casserole with a lid. (If you don't have a lid, cover very tightly with foil.) Add the garlic cloves, stock, wine, and olive oil. Cover, and cook in the oven until the chicken is fully cooked through, about an hour or more.
Serve the chicken immediately, or keep warm while turning the pan juices into a gravy. (A few mashed cloves of garlic make an excellent thickener.) Serve with plenty of fresh bread, to enjoy the roasted garlic.

News from the SVGM - October 1st

2010-09-29T19:23:00.001-04:00

Susquehanna Valley Growers' Market
October 1st, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
The Growers' Market is quickly coming to the end of the 2010 season! These October Fridays will be the last until spring returns, with just five markets remaining. Many of our vendors will still have meats, eggs, produce, and more available when the market days are past, so don't forget to ask about winter pickups and deliveries before it's too late!

Despite its sometimes less-than-stellar reputation among kids and former presidents, broccoli is a delicious, healthy, and versatile vegetable. With its assertive flavor, it can stand up to a variety of other ingredients. For example, you can use it in your own version of that Chinese restaurant standby, Beef with Broccoli and Oyster Sauce, or use it with leftover roast chicken in a Chicken and Broccoli Gratin.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
October 1st, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Broccoli
Pumpkins and winter squash
Wild-caught Alaskan salmon
Carrots
Hot and sweet peppers
Wheat berries
Whole wheat flour
Potatoes
Beets
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers
Wool yarn for knitting and weaving

* * * * *

Seasonal Recipe
Beef with Broccoli and Oyster Sauce
Adapted from Williams-Sonoma: Asian by Farina Wong Kingsley (Simon & Schuster, 2003)
Serves 4 to 6

Most of us know the standard "beef and broccoli" that's available on the takeout menu of just about every Chinese restaurant in the United States, as ubiquitous as General Tso's Chicken. While it can be a cheap, guilty pleasure for lazy evenings, this dish of thinly sliced beef stir-fried with broccoli florets and a rich, sweet sauce can become something quite good when made with high-quality ingredients. It's a flexible recipe, in which the meat and vegetable can be swapped out to work with what's fresh and tasty.

Ingredients:

1 lb. beef flank steak
1 tbsp. plus 1 tsp. cornstarch
¾ tsp. sugar
1/8 tsp. baking soda
2 tbsp. oyster sauce
2 tbsp. soy sauce
2 cups small broccoli florets
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 small yellow onion, in 1-inch pieces
1 tbsp. rice wine or water
Peanut oil, for cooking
Salt and white pepper, to taste

Directions:

Slice the steak along the grain, into pieces about 3 inches long and ¼-inch thick. You may find this easier if you place the meat in the freezer for 30 minutes, which will firm it up a bit. Combine the beef slices in a bowl with 2 tbsp. water, 1 tbsp. cornstarch, ¼ tsp. salt. ¼ tsp. sugar, and the baking soda. Let stand 30 minutes.
Meanwhile, combine the oyster sauce, soy sauce, 2 tbsp. water, a pinch white pepper, and the remaining sugar and cornstarch. Set aside. In boiling water, blanch the broccoli florets until just tender, about 3 minutes. Drain and rinse with cold water to stop the cooking.
Pat the beef strips dry with paper towels. Heat a wok or skillet over medium-high heat, and cook the beef in peanut oil until just opaque, about 3 or 4 minutes. Remove from the wok, and, adding extra oil if necessary, add the garlic and ginger. Stir-fry until fragrant and golden-brown, less than a minute, and remove. Add the onion, and cook until just tender, about 5 minutes more.
When the onion is cooked, add the rice wine to the pan, and quickly scrape up any browned bits. Add the soy sauce mixture, and bring to a boil, adding the beef and broccoli as it does. Stir until the sauce thickens and everything is heated through, just a minute or two. Serve immediately.

* * * * *

On The Website
A whole roast chicken can sometimes be a lot of food for just a few people to have at one meal. Leftovers are probably inevitable, but that doesn't mean that they have to be relegated to the soup pot or microwave reheating. Try combining them with some fresh broccoli and a rich, creamy sauce in a Chicken and Broccoli Gratin.

Bonus Recipe, October 1st: Chicken and Broccoli Gratin

2010-09-29T19:22:00.001-04:00

Seasonal Recipe
Chicken and Broccoli Gratin
Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)

As with all leftovers-based recipes, this is one in which the quantities - of ingredients, of servings - are quite flexible, enough to suit whatever you have on hand. It does call for a bit of bechamel sauce, which is simply a white sauce of milk thickened with a roux (like in this other cheesy broccoli recipe from last year).

Ingredients:

Half a roasted chicken
1 lb. broccoli, trimmed and cooked
2 cups bechamel sauce
2 cups chicken stock (made from the roasted chicken bones, if you like)
2 tsp. tarragon
4 tbsp. vermouth or white wine
6 tbsp. cream
2 tbsp. grated cheddar cheese
Breadcrumbs
2 tbsp. butter, melted, plus more for the pan
A pinch nutmeg
Salt and black pepper, to taste

Directions:

Preheat the oven to 425°F. Pull the meat from the chicken bones, and cut it into pieces. Arrange them in a large, shallow, lightly buttered, ovenproof dish. Layer with the broccoli so that it looks attractive; this will all depend on how much you have of the various leftovers.
In a saucepan, bring the bechamel, stock, and tarragon to a boil, and reduce by half. Add the vermouth, cream, and nutmeg, and adjust the seasoning to taste. It should be a bit on the thick side. Stir in the grated cheese. Pour it all over the chicken and broccoli.
Scatter breadcrumbs ovet the top, and drizzle the melted butter over. Bake until it bubbles at the edges and the chicken has heated through. Serve immediately.

News from the SVGM - September 24th

2010-09-22T19:42:00.000-04:00

Susquehanna Valley Growers' Market
September 24th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Autumn is officially upon us, and there can't be much left of summer's heat. There are just a few weeks left for this season's Growers' Market, so start thinking about stocking up on storage vegetables, frozen meats, and other locally-produced treats before November arrives!

With cooling weather comes an appetite for warming, filling comfort food. When you're looking for some ideas to keep away the chill, you can try these recipes: Chicken and Sausage Gumbo simmering on the stove, filling the kitchen and house with it rich aromas, or Roasted Carrots with Pomegranate Vinaigrette slowly browning and turning irresistible in the oven.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 24th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Wild-caught Alaskan salmon
Carrots
Hot and sweet peppers
Green beans
Wheat berries
Whole wheat flour
Potatoes
Beets
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers
Wool yarn for knitting and weaving

* * * * *

Seasonal Recipe
Chicken and Sausage Gumbo
Adapted from The Frugal Gourmet Cooks American by Jeff Smith (Wm. Morrow, 1987)
Serves 6

Gumbo takes a variety of forms, often based on what's fresh at the market and what's waiting in the pantry. This is just one version, using file powder as a thickener. Should you be fortunate enough to have fresh okra handy, at the peak of summer's heat, feel free to use it instead.

Ingredients:

1 lb. smoked pork sausage, diced
1 small chicken, cut up
½ cup peanut oil
½ cup flour
1 large onion, chopped
1 bunch green onions, chopped
1 green bell pepper, chopped
2 stalks celery, diced
4 cloves garlic, finely chopped
2-½ cups chicken stock
2 bay leaves
½ tsp. basil
Pinch cloves
Pinch allspice
¼ cup file powder, or to taste
Salt and black pepper, to taste

Directions:

In a large saucepan, brown the sausage, in a bit of oil, over medium heat. Remove from the pan, and add the remaining oil. Brown the chicken pieces, in batches to avoid crowding, and set aside with the sausage.
Add the flour to the pan, and cook, stirring, until the roux reaches the color of peanut butter. Scrape the bottom frequently with a wooden spoon to ensure it doesn't stick and burn. Add the vegetables and garlic, and cook until softened, the cover with the chicken stock. Stir while bringing to a boil, until it begins to thicken. Add the remaining seasonings, and simmer for an hour.
Add the sausage and chicken to the soup, and continue simmering until the chicken is cooked through. Thicken as desired with the file, and serve immediately, with plenty of long-grain rice.

* * * * *

On The Website
Root vegetables are sweet and delicious, and there's no reason to relegate them to filler status in wintry stews. Roasted Carrots with Pomegranate Vinaigrette is just one way to let the flavor and color of these fine vegetables shine.

Bonus Recipe, September 24th: Roasted Carrots with Pomegranate Vinaigrette

2010-09-22T19:40:00.000-04:00

Seasonal Recipe
Roasted Carrots with Pomegranate Vinaigrette
Adapted from Earthbound Farm Organic
Serves 6

Carrots are inherently sweet, and roasting enhances that sweetness. The same goes for other sweet vegetables, which would also benefit from this treatment. Try this dressing with beets, parsnips, or winter squash; like carrots, the rich orange color of the latter looks really sharp against the deep garnet of the pomegranate.

Ingredients:

1-½ lb. carrots
4 tbsp. olive oil
1 tbsp. fresh thyme
2 tbsp. pomegranate molasses (See note, below.)
2 tbsp. shallots, finely diced
1 tbsp. sherry vinegar
Salt and black pepper, to taste

Directions:

Preheat the oven to 450°F. Trim the carrots, if necessary. They should all be the same size, large or small, to ensure they cook evenly. Toss the carrots with 1 tbsp. olive oil, and season with salt, pepper, and thyme. Arrange in a baking dish and roast until tender and beginning to caramelize, about 30 to 40 minutes.
Whisk together the pomegranate molasses, shallots, vinegar, salt and the remaining olive oil in a small saucepan. Heat until jsut warm, and dress the roasted carrots. Serve hot or at room temperature.

Note: If you are unable to find pomegranate molasses, you can make a close replacement. Place 3 cups pomegranate juice, 3 tbsp. sugar, and 2 tbsp. lemon juice in a saucepan. Reduce until you have just ¾ cup remaining, about 45 minutes. Allow to cool, and it will thicken. Tightly sealed, it will last at least a month in the refrigerator.

News from the SVGM - September 17th

2010-09-15T19:12:00.001-04:00

Susquehanna Valley Growers' Market
September 17th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
This may be the last week for ripe tomatoes at the Growers' Market, but the winter squash and pumpkins are coming to take their place. We're also nearing the end of green tomato season, so if you're looking for fried green tomatoes or homemade piccalilli, now's the time. You can check out the website information from last week to find a great recipe for Pickled Green Tomatoes by following the link to the NPR story.

Since winter squash are finally here, it's time to start thinking about those warming dishes that come in all the colors of fall, from roasted meats and vegetables, to autumn's sweet pies, to uncommon treats like a spicy-sweet Thai Pumpkin Soup. Or enjoy the last delights of summer vegetables with a dish like Hunanese Green Peppers with Pork and Greens.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 17th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Wild-caught Alaskan salmon
Apples
Eggplant
Cucumbers
Green beans
Ripe tomatoes
Wheat berries
Whole wheat flour
Potatoes
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers
Wool yarn for knitting and weaving

* * * * *

Seasonal Recipe
Thai Pumpkin Soup
Adapted from Asian Soups by Suzie Smith (Lansdowne, 2000)
Serves 4

Pumpkin soups are generally smooth and creamy, taking advantage of the way the pumpkin flesh breaks down to a rich, sweet unctuousness. This version takes a different approach, in the Thai tradition of keeping the pumpkin intact in tenderly cooked pieces. The broth's richness instead comes from coconut milk, which coats the pumpkin pieces in a rich, sweet, spicy, and fragrant broth. Any winter squash or pumpkin worth eating will work here. (In other words, avoid the big, orange jack o'lantern pumpkins.)

Ingredients:

12 oz. pumpkin or winter squash, peeled and cut into 1-inch chunks
2 tbsp. lime juice
1 large yellow onion, chopped
2 cloves garlic, chopped
2 inches fresh ginger, chopped
3 hot peppers
1 stalk lemongrass, finely chopped
1 tsp. shrimp paste
3 cups coconut milk
1 cup chicken or vegetable stock, or water
1 tbsp. fish sauce
½ cup basil leaves, torn, for garnish (optional)

Directions:

Place the pumpkin pieces in a bowl with the lime juice. Set aside.
Using a mortar or a food processor, pound or process the onion, garlic, ginger, peppers, lemongrass, and shrimp paste into a smooth paste. Combine this paste with ¼ cup coconut milk in a large saucepan, and place over medium-high heat. Cook until fragrant and slightly reduced, about 5 minutes. Add the rest of the coconut milk, along with the stock and fish sauce, and bring to a boil, stirring occasionally. Simmer 5 minutes.
Add the pumpkin pieces and lime juice, and simmer until tender, about 10 to 15 minutes. Check the seasoning, and adjust with more fish sauce or lime juice as needed. Serve immediately, adding the basil leaves to the top of individual bowls as garnish.

* * * * *

On The Website
Most Chinese restaurants in the US serve dishes based on the relatively mild Cantonese cuisine, but China's an awfully big country. Further inland, in Hunan province, they like their food rich and spicy, like this recipe for Hunanese Green Peppers with Pork and Greens. Combined with the slight bitterness of the green peppers and the gentle sweetness of pork, it's an excellent way to turn a few basic ingredients into a intensely-flavored side dish.

Bonus Recipe, September 17th: Hunanese Green Peppers with Pork and Greens

2010-09-15T19:11:00.000-04:00

Seasonal Recipe
Hunanese Green Peppers with Pork and Greens
Adapted from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuschia Dunlop (W.W. Norton, 2006)
Serves 4 as a side

Unlike in many Western cuisines, a homestyle Chinese dinner often involves several dishes prepared in various ways, like a collection of side dishes with no real "main" entree. Most dishes will combine vegetables and meat, with the latter often in small quantities for flavoring. This is a typical example, which uses just a little ground pork to add richness and a slight sweetness to the dish.

Vegetarians can, of course, omit the pork. Finely chopped mushrooms make a fine substitute. The original recipe also calls for preserved mustard greens, which are a salty, fermented vegetable available from Asian specialty stores. If you happen to have them, you can use them instead of the chard called for here.

Ingredients:

9 oz. green bell peppers, in ½-inch dice
3 oz. chard leaves, cut into thin strips
3 oz. ground pork
1 tsp. Shaoxing wine or sherry
1 tsp garlic, finely chopped
½ tsp. red pepper flakes
3 tbsp. peanut oil or lard, for cooking
Salt to taste

Directions:

Heat a wok or skillet over medium heat, and add just a tiny bit of oil. Add the green peppers, and stir fry for a few minutes until they have softened a bit and become fragrant. Remove from the wok and set aside.
Turn the heat to medium-high, and add the remaining oil. Stir-fry the pork until it has changed color, and add the Shaoxing wine and a little salt. Add the garlic and chard, and continue stirring until the garlic is fragrant and the chard begins wilting. Add a splash of water to slow the cooking if necessary, which will allow the chard to cook through without burning the garlic. Toss in the red pepper flakes, then the green peppers. Check for seasoning, and serve immediately.

News from the SVGM - September 10th

2010-09-08T19:27:00.000-04:00

Susquehanna Valley Growers' Market
September 10th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
With Labor Day comes some very autumn-like weather, it seems, which means we're about to shift from the hot-weather tomato bounty to heartier vegetables like pumpkins, cool-weather greens, and more in the coming weeks. Enjoy them now, or head to our website for some links to good sources for information on canning those tomatoes (and peaches, and peppers, and more) to enjoy when winter has arrived in full force.

The Farm at Stonybrook will be at market this week, with a selection herbal teas and dried herb blends. Herbal teas, without caffeine, are excellent for a morning pick-me-up or a relaxing cup of warmth in the evening, but have you ever tried cooking with them? Check below for a variation on the traditional Chinese tea eggs using an herbal blend, Lemon Tea Eggs.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 10th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Wild-caught Alaskan salmon
Melons
Concord grapes
Nectarines
Peaches
Eggplant
Cucumbers
Green beans
Ripe tomatoes
Wheat berries
Whole wheat flour
Potatoes
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers
Wool yarn for knitting and weaving
Dried herbs and teas

* * * * *

Seasonal Recipe
Lemon Tea Eggs
Adapted from The New Tea Book by Sara Perry (Chronicle, 2001)
Makes 6 to 10 eggs

You can use any tea that you like for this recipe, but replacing the traditional black tea with an intensely lemony herbal blend from the market can be an exciting change. Try these lemon-scented eggs in a salad of fresh greens, or alongside a selection of fresh fruit and ripe cheeses from the SVGM.

Ingredients:

6 to 10 hard-cooked eggs
3 to 4 cups tea brewed with the Farm at Stonybrook's Lota Lota Lemon blend
1 tbsp. kosher salt
Zest of a lemon
Zest of an orange

Directions:

Use the back of a spoon to crack the eggshells all over, so that the tea is able to seep through the shells. Put the tea, salt, and citrus zest in a saucepan, and bring to a boil. Add the eggs carefully, using a slotted spoon. Reduce the heat to low, cover, and simmer for 1 hour. Shut off the heat and allow the eggs to steep another 30 minutes. Remove from the tea, cool, and use immediately or refrigerate until needed.

* * * * *

On The Website
Tomatoes, tomatoes! Now's the time to enjoy them, and to stock up for the ever-nearer end of the 2010 tomato season. We've collected some information for first-time canners on our website, so that you can turn the season's fresh bounty into something you can enjoy months from now.

Canning tomatoes and more!

2010-09-08T19:25:00.000-04:00

Ever look at the ripe, organically grown tomatoes at the Growers' Market and wished you could enjoy them year-round? Home canning is an easy and simple way to preserve a range of seasonal foods, be they vine-ripened tomatoes or fresh-from-the-tree peaches. Some of our vendors, including White Frost Farm and Dreisbach Greenhouses, often have "seconds" of tomatoes that look a little less than perfect, but taste wonderful and are perfect for setting aside for enjoyment throughout the winter.

Just last week, National Public Radio ran a story about canning to deal with a bountiful garden harvest, and they offer up plenty of tips and photos to whet your appetite and get you started. The print version of "Overloaded From Your Garden? Just Can It" can be found on NPR's website: http://www.npr.org/templates/story/story.php?storyId=129402166&sc=emaf

There are a ton of internet references out there, but the most reliable, well-informed information comes from the National Center for Home Food Preservation at the University of Georgia and from the USDA. Here are a few links to get first-timers started, and for experienced canners to brush up their skills:

National Center for Home Food Preservation - http://www.uga.edu/nchfp/index.html - In addition to canning, this site includes information on pickling, dehydrating, and various other ways to preserve a wide range of good foods from the market, not just tomatoes and fresh fruits.

NCHFP's Canning Information - http://www.uga.edu/nchfp/how/can_home.html - For information specifically related to canning foods at home.

USDA Canning Guide - http://www.uga.edu/nchfp/publications/usda/GUIDE%201%20Home%20Can.pdf - The USDA's guidelines for home canning, in PDF form. More, and more specific information, can be found through the NCHFP website.

USDA Tomato Canning Guide - http://www.uga.edu/nchfp/publications/usda/GUIDE%203%20Home%20Can.pdf - For those planning to can tomatoes, this is the direct link to what you need to know.

News from the SVGM - September 3rd

2010-09-01T20:51:00.000-04:00

Susquehanna Valley Growers' Market
September 3rd, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
With the arrival of September and, hopefully, of cooler weather, the Growers' Market welcomes another new vendor. Mad About Ewes will be at the SVGM this Friday, with wool from their own flock of sheep. They raise the sheep, process the wool, and have a variety for spinning, knitting, and other projects to keep you busy before sweater weather arrives.

Eggplant is a genuine summer delight. Although it's possible to preserve it in a handful of ways, it doesn't often have the same versatility of canned tomatoes, frozen corn, or pickled peppers. So, while you can still get it fresh and sweet - and freshly picked eggplant definitely lacks the inherent bitterness of the purple monsters sitting at the grocery store - here are a pair of unusual recipes that let the flavor of good, local eggplant shine. Match them with ripe bell peppers for Eggplant and Peppers with Miso, or try them alongside green beans and sesame in Eggplant with Sesame Sauce.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 3rd, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Garlic jelly
Wild-caught Alaskan salmon
Edamame
Melons
Concord grapes
Nectarines
Peaches
Eggplant
Cucumbers
Green beans
Ripe tomatoes
Zucchini and summer squash
Wheat berries
Whole wheat flour
Potatoes
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Eggplant and Peppers with Miso
Adapted from Japanese Home Style CookingBetter Home Japan (Better Home Publishing House, 1986)
Serves 4

Eggplant are a summer vegetable, without doubt, one that adores the sort of heat that makes most of us wilt. Paired with green bell peppers, this quick and simple stir-fry is pure Japanese home cooking. While it is best with the long, skinny types of eggplant, any that are fresh and delicious will certainly do. More adventurous palates might like to add a bit of hot pepper to this, as well; it's even better that way.

Don't worry if you don't have a well-stocked Japanese pantry. Mirin, sake, and dashi are all tasty in this recipe, but not essential; the flavor of the miso is what dominates, so use what you have on hand.

Ingredients:

5 Japanese eggplant
3 green bell peppers
4 tbsp. sesame oil
2-½ tbsp. miso paste
1 tbsp. sugar
2 tbsp. mirin (rice wine)
2 tsp. sake
2 tsp. dashi stock

Directions:

Trim the stems from the eggplant, and peel thin strips of skin away, leaving about half on the eggplant. Cut into ½-inch slices. Soak in water for 5 minutes, then drain. Meanwhile, remove the stems and seeds from the peppers, and cut them into bite-size pieces.
Heat a skillet over medium-high heat, adding the sesame oil. Cook the eggplant for a few minutes, then add the green peppers, stirring frequently. When the vegetables are soft, add the miso and sugar. Stir constantly, until the miso just starts to burn. Add the mirin, sake, and dashi stock, reduce the heat to medium, and cook, still stirring, until most of the liquid has evaporated. Transfer to a serving dish and serve immediately.

* * * * *

On The Website
For an uncommon approach to eggplant, steamed in a traditional Japanese manner, try Eggplant with Sesame Sauce. It turns the large eggplant that make such excellent Eggplant Parmesan into something worlds away, but absolutely delicious.

Bonus Recipe, September 3rd: Eggplant with Sesame Sauce

2010-09-01T20:50:00.001-04:00

Seasonal Recipe
Eggplant with Sesame Sauce
Adapted from The Cook's Encyclopedia of Japanese Cooking by Emi Kazuko (Barnes & Noble, 2003)
Serves 4

In the typical Western kitchen, eggplant is put through a range of cooking methods, from frying to roasting to grilling. Even those of us adding them to south or southeast Asian curries end up simply cooking them in a boiling or simmering sauce. In Japan and China, however, eggplant is just as likely to end up in the steamer, for recipes that often capitalize on the eggplant's natural flavor, rather than just its firm and meaty texture.

This particular recipe is an example of the type of cooking found at Japanese Zen temples, using simple, seasonal ingredients. Although this recipe, like much of Japanese cooking, calls for dashi stock, made from bonito flakes and kombu kelp, it can be made with vegetable stock or water with very good results.

Ingredients:

2 large eggplant
¼ lb. mushrooms, preferably enoki or shiitake
¾ cup green beans
2 to 2-½ cups dashi stock, vegetable stock, or water
3 tbsp. sugar
1 tbsp. soy sauce
1 tbsp. sesame seeds, ground
2 tbsp. sake
1 tbsp. cornstarch
Salt to taste

Directions:

Peel the eggplant, and cut into quarters along their length. Place in a bowl full of salted water for 30 minutes. Drain, then steam over medium heat until soft, about 20 minutes.
In a skillet, mix together 1-2/3 cups dashi stock, 1-½ tbsp. sugar, 1 tbsp. soy sauce, and a pinch of salt. Add the eggplant and cook over low heat for about 15 minutes, then add the sesame seeds. Mix the sake (or water) with the cornstarch, and add to the pan. Shake the pan to mix, and remove from the heat once the sauce thickens.
While the eggplant is cooking, trim the mushrooms and green beans. Mix together the remaining dashi stock, soy sauce, and sugar in a pan, and cook the vegetables over medium heat until just tender, 5 to 10 minutes, depending on your mushrooms and the size of your beans.
To serve, arrange the eggplant, with its sauce, in individual bowls, topped with the other vegetables. Serve warm.

News from the SVGM - August 27th

2010-08-25T19:34:00.002-04:00

Susquehanna Valley Growers' Market
August 27th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
August is slipping away from us, but you can still find plenty to enjoy at the Growers' Market as the summer's heat starts to fade. Fresh edamame (soybeans in the pod) are here to enjoy, simply boiled, salted, and with a cold beer; sweet grapes have joined the peaches and nectarines; and the new taleggio cheese from Stone Meadow Farm is well worth seeking out for cheese lovers. And this will also be the first week for White Frost Farm's very own garlic jelly!

Combining a strong aroma and a mild, creamy flavor, the taleggio cheese is something fans of camembert and brie will undoubtedly enjoy. Try it on some Bruschetta with Taleggio and Tomato, using some of the colorful and flavorful heirloom varieties from our vendors. It's a best-on-the-grill sort of recipe, so you might want to consider a few Grilled Peaches while the coals are hot, too.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 27th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Wild-caught Alaskan salmon
Edamame
Melons
Concord grapes
Nectarines
Peaches
Eggplant
Cucumbers
Green beans
Ripe tomatoes
Zucchini and summer squash
Wheat berries
Whole wheat flour
Potatoes
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Bruschetta with Taleggio and Tomato
Adapted from How To Cook Everything Vegetarian by Mark Bittman (Wiley, 2007)
Serves 4

The best-tasting bruschetta starts with good, crusty bread browned over a grill, although a broiler, or even a toaster, if you're really strapped, will do. Any artisan-style bread you like will do, as long as the holes in the crumb aren't so large that food will fall through.

Ingredients:

8 thick (up to an inch) slices crusty bread, such as a baguette
2 cloves garlic
Olive oil, as needed
4 oz. taleggio cheese
2 medium tomatoes
Salt, to taste

Directions:

Core the tomatoes, and slice into rounds. Arrange on a rack and sprinkle with salt, allowing any excess liquid to drip away. Meanwhile, preheat a charcoal or gas grill to moderately hot.
Lay the slices of bread on the grill grate, checking frequently until the first side is lightly browned. A few charred spots or grill marks are a good, flavorful thing. When the first side is ready, remove briefly to a plate. Rub the toasted side with the garlic cloves, drizzle with olive oil, and top each with cheese as thin as you can slice it. Return to the grill to toast the other side and melt the cheese a bit.
Top the finished bruschetta with the tomato slices, and serve immediately. They're best while still warm, before the tomato juices have a chance to soften the bread.

* * * * *

On The Website
There's hardly anything to them, really, but some sweet, warm Grilled Peaches are a nigh-irresistible summer delight. (They work under the broiler, too, but peach season is outdoor cooking season anyhow.)

Bonus Recipe, August 27th: Grilled Peaches

2010-08-25T19:34:00.001-04:00

Seasonal Recipe
Grilled Peaches
Adapted from Jane Grigson's Fruit Book by Jane Grigson (University of Nebraska Press, 2007)

A word to the wise: this recipe comes from a British source, meaning that Ms. Grigson's use of the term "grill" is probably not the same as yours. (It means a broiler.) That said, peaches grilled over hot charcoal can be excellent, though you need to watch them closely.

Ingredients:

6 ripe freestone peaches
4 tbsp. butter
¼ cup brown sugar
¼ cup bourbon, rum, or brandy
½ tsp. cinnamon
Vanilla ice cream or whipped cream

Directions:

Combine the butter, brown sugar, bourbon, and cinnamon in a saucepan, and bring to a boil. Cook until thick and syrupy, about 5 minutes. Set aside.
Preheat your grill to fairly hot. Halve and stone the peaches. Optionally, you can skewer the peaches like kebabs, running a pair of parallel metal skewers through each half, which will make maneuvering them over the hot grill much easier.
Cook the peaches until they brown nicely, about 3 or 4 minutes per side, while basting them with the bourbon syrup. Serve immediately, drizzling any extra syrup over the top, with vanilla ice cream.

News from the SVGM - August 20th

2010-08-18T21:17:00.000-04:00

Susquehanna Valley Growers' Market
August 20th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Is it almost the end of August, already? Near the end of summer, the start of a new school year? For the Growers' Market, it also means the return of Wild For Salmon! They've returned from this year's fishing season in Alaska's Bristol Bay with plenty of wonderful, wild-caught salmon.

With that in mind, we have a pair of recipes for those excited to take home some delicious fish! Take some freshly-dug potatoes and combine them with salmon - fresh or smoked - to create some Scottish Salmon Fishcakes. Or, to beat the heat, try serving some simple and elegant Cold-Poached Salmon with Cucumber-Mint Sauce.

He dropped by for a surprise visit last week, and he's back again this Friday! Woody Wolfe, of Heart to Hand Ministries, will be at the market with his guitar and good spirits. Come listen while you shop!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 20th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Wild-caught Alaskan salmon
Nectarines
Peaches
Eggplant
Cucumbers
Green beans
Ripe tomatoes
Zucchini and summer squash
Wheat berries
Whole wheat flour
Potatoes
Multicolored beets
Swiss chard
Onions
Garlic
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Scottish Salmon Fishcakes
Adapted from The Scottish Farmers' Market Cookbook by Nick Paul (Angels' Share, 2004)
Makes 4 fishcakes

Half a world away from Alaska's Bristol Bay, Scottish fishermen have been pulling their own wild salmon from the icy waters of the northeastern Atlantic Ocean. This recipe combines cooked salmon with potato to create an easy meal that's excellent with the season's vegetables. You can cook salmon directly for this recipe, use leftovers from another evening's meal, or even use some of Wild For Salmon's excellent hot-smoked salmon for part or all.

Ingredients:

½ lb. cold, cooked salmon, flaked
2 medium leeks or onions, thinly sliced
2 shallots, finely diced
14 oz. potatoes, cooked and coarsely mashed
1 clove garlic, finely minced
1 egg
Oil, for frying
Flour, for dredging
Salt and black pepper, to taste

Directions:

Over medium-low heat, cook the leeks, shallots and garlic until softened but not browned, about 8 minutes. In a bowl, combine the salmon and potato with the cooked leeks. Mix together gently, adjusting the seasoning to taste. Divide into four parts, and shape each into a round cake.
Beat the egg in a bowl, and put a good bit of flour in another. One by one, dip each cake into the egg to coat, then in the flour. Shallow-fry in oil over medium heat until well-browned, about 5 minutes per side. Serve immediately.

* * * * *

On The Website
Salmon's an all-around excellent cooking (and eating) fish, and it's worth considering cold serving options in the dog days of summer. A dish of Cold-Poached Salmon with Cucumber-Mint Sauce, served with fresh bread and some fresh vegetables, is a perfect way to celebrate a season of plentiful food.

Bonus Recipe, August 20th: Cold-Poached Salmon with Cucumber-Mint Sauce

2010-08-18T21:16:00.001-04:00

Seasonal Recipe
Cold-Poached Salmon with Cucumber-Mint Sauce
Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)

Salmon can be cooked in many ways; after all, it's one fish that can reliably stand up to the grill, which is more than one can ask of a lot of other seafood. When you plan to serve salmon cold, or at room temperature, though, it's best to take care to ensure a moist, flavorful result. Poaching takes care of this, and can reliably be done ahead of time, enabling you to cook it when you have the time.

Ingredients:

1 whole salmon fillet, or salmon fillet portions
1 medium cucumber
1 cup yogurt
2 tsp. minced shallots
1 tbsp. olive oil
3 tbsp. fresh mint leaves, minced
Salt and black pepper, to taste

Directions:

Place the salmon, skin side down, in a pan large enough to accommodate it without overlapping. cover with cold, well-salted water. (You can also use stock, wine, or any flavorful liquid you like.) Cover the pan tightly. Bring to a boil, and immediately shut off the heat. Allow the salmon to rest in the hot water until cooked through, about 10 minutes. Check for doneness with a thin-bladed knife, taking care to avoid overcooking. Remove from the water, drain, and chill until needed.
Peel the cucumber and cut in half lengthwise. Scoop out the seeds, and chop into ½-inch dice. (Or you can grate it.) Combine in a bowl with the yogurt, shallots, olive oil, mint, salt and pepper. Refrigerate until needed, but it's best when used the same day. Serve alongside the poached salmon, with fresh bread and raw vegetables.

News from the SVGM - August 13th

2010-08-11T20:06:00.001-04:00

Susquehanna Valley Growers' Market
August 13th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Whew, is it ever a hot and dry August this year! It might be the sort of weather that sends you running for ice-filled drinks, shade, air conditioning, or a little of all three, but it's not all rough times. This year seems to be especially good for producing especially sweet melons, like those from Dreisbach Greenhouses. They're delicious, and so we have two melon-centric recipes for this week: a simple Melon and Ginger Jam that's lovely with green-fleshed melons like honeydew, and a refreshing Melon and Cucumber Salad that's excellent with any ripe melon.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 13th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Melons
Nectarines
Peaches
Plums
Eggplant
Sweet corn
Cucumbers
Green beans
Ripe tomatoes
Zucchini and summer squash
Wheat berries
Whole wheat flour
Potatoes
Multicolored beets
Swiss chard
Onions
Garlic
Fresh herbs
Farm-fresh eggs
Freshly baked artisan breads
Sweets and handmade chocolates
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Melon and Ginger Jam
Adapted from Jane Grigson's Fruit Book by Jane Grigson (University of Nebraska Press, 2007)

Melons are known, and rightly so, for the fact that a few ripe wedges in season are just about the best dessert around. Their season is a relatively short one, however, and here's a way to extend your enjoyment a bit. This simple refrigerator jam combines melon and ginger with a bit of lemon for an excellent breakfast spread. Use crystallized ginger for a sweet jam that's perfect for toast and tea; try substituting fresh ginger for a spicier version that can match well with some of the fine soft cheeses from Stone Meadow Farm.

Ingredients:

2 lb. green-fleshed melon, such as honeydew
2 lb. sugar, about 4 cups
Zest and juice of 4 lemons
5 oz. ginger, either crystallized or fresh, finely chopped

Directions:

Cut the melon into cubes, and place in a large bowl with the sugar. Cover and rest in the refrigerator overnight. The next day, transfer the juicy, melon-y mixture into a large saucepan. Add the lemon zest, juice, and the ginger. Bring to a boil, then reduce the heat to low. Simmer until the melon becomes transparent, about 30 to 45 minutes.
Bring to the boil again, cooking until the jam reaches your preferred setting point. You can test this by chilling a plate, and dropping a bit of the jam on it to cool. When thickened to your taste, remove from the heat. Refrigerated, the jam should keep well for several weeks.

* * * * *

On The Website
Melons and cucumbers are botanical cousins, and can complement each other well. Use whatever varieties you like, from cantaloupe to honeydew to watermelon, in this summery Melon and Cucumber Salad, which makes a fine alternative to that picnic staple, the fruit salad.

Bonus Recipe, August 13th: Melon and Cucumber Salad

2010-08-11T20:04:00.000-04:00

Seasonal Recipe
Melon and Cucumber Salad
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4

This salad is a simple appetizer, balancing the fresh flavors of melon and cucumber with the brightness of lime juice and the gentle spiciness of pepper, mint, and arugula.

Ingredients:

½ melon - honeydew, cantaloupe, watermelon - peeled and cut into narrow wedges
3 cucumbers, peeled and cut lengthwise into sixths
2 cups arugula, watercress, or other greens
Salt and black pepper, to taste

Directions:

Lay down the greens as a bed, and arrange the melon and cucumber pieces on top, alternating to show off their color. Drizzle with the lime juice, and season very lightly with salt, and generously with pepper. Serve immediately as summery finger food.

News from the SVGM - August 6th

2010-08-04T21:21:00.000-04:00

Susquehanna Valley Growers' Market
August 6th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
August is here, and the tomatoes are ripe and delicious, the corn is sweet, and there's some fine tree fruit for snacking and baking. Cow-a-Hen Farm and Anna & Ezra Peachy are back from vacation this week, so keep an eye out for them, as well as wheat berries and flour from White Frost Farm and new Chambord truffles from Fleur & Chocolat.

Or combine some fresh plums from Bella's Gardens with a fresh chicken from Beaver Run Farms for some Plum-Barbecued Chicken. For dessert, why not enjoy a Peach Upside-Down Cake, warm and topped with fresh whipped cream?

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
August 6th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Peaches
Plums
Eggplant
Sweet corn
Cucumbers
Green beans
Ripe tomatoes
Zucchini and summer squash
Hungarian wax peppers and banana peppers
Wheat berries
Whole wheat flour
Potatoes
Multicolored beets
Swiss chard and beet greens
Onions
Garlic
Fresh herbs
Farm-fresh eggs
Freshly baked artisan breads
Sweets and baked goods
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Fresh goat cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Plum-Barbecued Chicken
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State University Press, 2000)
Serves 6 to 8

Plums are sweet and super-juicy, as likely to end up dribbling down as the best peaches. Given that, they can be tough to cook with, unless their natural juiciness can be put to good use. This recipe combines sweet plums with some of the other treats of summer, including some hot chillis, for a sweet-spicy sauce that's excellent for grilled chicken.

This recipe calls for a habanero pepper, which lends both a wallop of heat and a lovely fruitiness to the sauce. If that's too much heat for you, however, you can always substitute another pepper that won't send you running for a cold drink. Just be sure to wear gloves when handling them; getting the fiery capsaicin in your eyes is quite a shock.

Ingredients:

2 plums, stones removed and chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 habanero pepper, seeded and chopped
2 medium tomatoes, chopped
1 cup red wine vinegar
1 tbsp. olive oil
2 tbsp. molasses
¼ cup brewed tea
2 whole chickens, cut into 8 pieces each
Salt and back pepper, to taste

Directions:

In a saucepan, heat the olive oil over medium heat. Cook the onion, garlic, and habanero until softened, then add the plums and tomatoes and cook another few minutes, until they begin to break down and release their juices. Add the vinegar, molasses, and tea, and simmer, stirring occasionally, for about 45 minutes. Puree in a blender until smooth, and season with salt and pepper.
Set aside 2/3 cup of the sauce. Marinate the chicken pieces in the remaining sauce, and allow to rest in the refrigerator for at least an hour, if possible. Cook over a medium-hot grill - not too hot to avoid burning the sugars in the sauce - until the chicken is fully cooked through. Just before taking off of the grill, brush the chicken pieces with the reserved sauce. Serve immediately.

* * * * *

On The Website
Peaches make an excellent cobbler, a delicious pie, and are pretty hard to beat just eaten out of hand. But with just a few good ones, a little time, and some rich whipped cream, there's nothing quite like a Peach Upside-Down Cake.

Bonus Recipe, August 6th: Peach Upside-Down Cake

2010-08-04T21:20:00.000-04:00

Seasonal Recipe
Peach Upside-Down Cake
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 6 to 8

Pineapple upside-down cake may be an American classic; it's certainly been a popular dessert since at least the 1920s. But unless you live in Hawaii, they hardly qualify as a local fruit. Instead, why not try a peach version, to make the most of a Pennsylvania summer? Peaches also make a great substitute for mangoes in many recipes, with their tender sweetness and (sometimes) golden flesh.

Ingredients:

5 peaches, preferably freestone
¾ cup light brown sugar
½ cup plus 3 tbsp. unsalted butter, softened
¾ cup sugar
1 tsp. vanilla
¼ tsp. almond extract
3 eggs
2/3 cup almonds, finely ground (a food processor makes this easy)
1 cup flour
1 tsp. baking powder
¼ tsp. salt

Directions:

Preheat the oven to 375°F. Heat 3 tbsp. butter in a 10-in. cast-iron skillet with the brown sugar until melted and smooth. Remove from the heat. Peel and halve the peaches, and place, cut side down, on the sugar.
Cream the butter and sugar together until light and expanded in volume. One at a time, add the eggs, beating until smooth, then the vanilla and almond extracts. Stir in the nuts. Mix together the remaining dry ingredients in a bowl, and add to the butter mixture. Spoon the batter over the fruit and smooth the top.
Bake until the center of the cake is golden and springs back when pressed, about 35 to 40 minutes. Allow to cool in the pan for a few minutes, then place a cake plate or other flat dish over the pan. Holding both tightly, flip the pan and plate over and lift the pan away. If any peaches stick, help them off with a spatula. Serve warm, if you can, with whipped cream or some good vanilla ice cream.

News from the SVGM - July 30th

2010-07-28T20:45:00.000-04:00

Susquehanna Valley Growers' Market
July 30th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Blueberries are gone, but there's plenty of new summer fruit to be found at this week's Growers' Market! Please stop by to welcome our newest vendor, Bella's Gardens of Selinsgrove. This family-owned orchard will be at market this Friday with their own tree-ripened peaches and plums, with nectarines and more to come as the season progresses. Also be sure to pick up plenty of fresh sweet corn, locally grown without chemical pesticides or fertilizers from Dreisbach Greenhouses. All this in addition to some lovely summer squash, tomatoes, newly dug fingerling potatoes, and more from our farmers.

Turn some of that fresh sweet corn into a sweet Summer Corn Chowder with some fingerling potatoes, or consider spreading some Smashed Zucchini Dip on a piece of crusty hearth-baked bread.

We also have more music this week! KJ Wagner is back at the market again with her songs inspired by the farms and way of life here in central Pennsylvania. Stop by her website to see what she's been up to!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 30th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Peaches
Plums
Eggplant
Sweet corn
Cucumbers
Green beans
Ripe tomatoes
Zucchini and summer squash
Hungarian wax peppers and banana peppers
Wheat berries
Whole wheat flour
Potatoes
Multicolored beets
Swiss chard and beet greens
Onions
Garlic
Fresh herbs
Farm-fresh eggs
Freshly baked artisan breads
Sweets and baked goods
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Fresh goat cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Summer Corn Chowder
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State University Press, 2000)
Serves 4 to 6

Sweet summer corn is delicious and easy to prepare in a multitude of ways. Like freshly steamed corn on the cob, with melted butter and salt, this is a quick way to appreciate corn's sweet flavor without the need for quite so many napkins.

Ingredients:

3 ears sweet corn, shucked and kernels removed
¼ cup onion, finely chopped
2 medium potatoes, diced
2 tbsp. butter
2 cups milk
½ cup cream
A few sprigs fresh thyme
Salt and back pepper, to taste

Directions:

In a saucepan over medium heat, cook the onion in butter until translucent. Add the potatoes, along with enough water to cover. Cook until tender, about 15 to 20 minutes. Add the remaining ingredients to the pot and bring up to a boil. Simmer another 20 minutes, stirring occasionally. Season to taste and serve immediately.

* * * * *

On The Website
Summer squashes are arriving at the market in full force, and they're often interchangeable in recipes where the specific size and shape aren't important. Pick your favorite colors to create a colorful Smashed Zucchini Dip, which is a great way to highlight the inherent sweetness of fresh squash.

Bonus Recipe, July 30th: Smashed Zucchini Dip

2010-07-28T20:44:00.000-04:00

Seasonal Recipe
Smashed Zucchini Dip
Adapted from The Return of the Naked Chef by Jamie Oliver (Penguin, 2000)
Serves 6+

Zucchini, along with all of its various summer squash cousins, comes on with a vigor in summer's heat. Zucchini bread, though delicious, really doesn't use up very much of it, and serves more as a way to cover it up than to appreciate its mild sweetness. This recipe, which is adaptable to whatever you have on hand, works as a dip for crackers, as a savory spread for toast, or even as a sauce for large pasta shapes. Add tomatoes, eggplant, onions, or other summer vegetables to enjoy seasonal treats at their peak.

Ingredients:

6 small zucchini or summer squash, coarsely chopped
2 cloves garlic, finely chopped
1 handful mint or basil leaves, finely chopped
Juice of a lemon
Olive oil
Red pepper flakes, to taste
Salt and black pepper, to taste

Directions:

Place a skillet over medium heat, and cook the garlic and red pepper flakes in olive oil for a few minutes. When the garlic starts to color, add the zucchini to the pan. Reduce the heat to low, cover, and cook, stirring occasionally, until the squash has started to break down, with a few chunks remaining. Add a splash of water, stock, or white wine if the pan looks dry.
Remove the pan from the heat, and add enough additional olive oil to create a loose paste. While still warm, stir in the mint and lemon juice, and check for seasoning. Serve immediately.

News from the SVGM - July 23rd

2010-07-22T08:30:00.001-04:00

Susquehanna Valley Growers' Market
July 23rd, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Hot-weather crops are here! Look for fresh, sun-ripened tomatoes, sweet and flavorful zucchini, hot and sweet peppers, and more at this week's Growers' Market. We're also hoping to see the last of the season's blueberries, so now's the time to stock the freezer if you haven't done so already.

Hot weather calls for cool, refreshing salads, even if we're beyond the season for tender lettuces. The Farm at Stonybrook has given us a recipe for a Chilled Noodle Salad with Mango and Thai Seasoning, which would make a fine accompaniment for a tasty Thai Beef Salad.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 23rd, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Blueberries
Zucchini and summer squash
Hungarian wax peppers and banana peppers
Wheat berries
Whole wheat flour
Potatoes
Multicolored beets
Swiss chard and beet greens
Onions
Garlic
Fresh herbs
Farm-fresh eggs
Ripe tomatoes
Freshly baked artisan breads
Sweets and baked goods
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Raw milk cheeses
Fresh goat cheeses
Freshly cut flowers

* * * * *

Seasonal Recipe
Chilled Noodle Salad with Mango and Thai Seasoning
From the Farm at Stonybrook
Serves 6

Salads aren't always about a bed of lettuce or mixed greens, and there's no reason that you can't enjoy a cool, refreshing salad on a hot summer day. Even if the July heat has done away with fresh, local lettuce until cool weather returns. Cold grains make an excellent salad, whether it's wheat berries, pasta, or, as here, Asian rice noodles. A relatively neutral background is what allows bold flavors, like the Thai Seasoning blend from the Farm at Stonybrook, to stand out even in a cold dish.

You don't have to use rice noodles if you can't find them. Other Asian noodles will work well, and even Italian pasta will do in a pinch. Likewise, try substituting banana peppers for the jalapeno if heat isn't to your taste, or fresh, local peaches for the mango.

Ingredients:
Dressing:

½ cup palm sugar or light brown sugar
1/3 cup fresh lime juice
¼ cup fish sauce or soy sauce
2 cloves garlic, minced
1 jalapeno chile, finely diced

Salad:

8 oz. dried rice stick noodles
1 large carrot, cut into thin strips
1 ½ cup thinly sliced leaf lettuce
1 tbsp. Thai Seasoning
½ cucumber, halved and sliced
1 cup bean sprouts
1 green onion, thinly sliced
1 large ripe mango, peeled and sliced
½ cup cilantro leaves
½ cup roasted peanuts, crushed (optional)

Directions:

Make the dressing. Warm all ingredients in pan over low heat until sugar dissolves, stirring occasionally. Allow to cool.
Soak noodles in hot water for 15 minutes. Drain. Cook noodles in a pot of boiling water 4 ½ minutes. Add the carrot and cook 30 seconds more. Drain in a colander, and rinse under cold water to keep the noodles from clumping. Toss noodle mixture with lettuce, Thai Seasoning, and ½ cup dressing. Divide among six bowls. Top with cucumber slices, bean sprouts, and green onions. Arrange mango on top, and drizzle with remaining dressing. Garnish with cilantro and peanuts. Serve immediately.

* * * * *

On The Website
The term "salad" might initially conjure up thoughts of crisp lettuce or juicy tomatoes, but there are all sorts under the umbrella, from pasta salad to chicken salad. A very different take than those, and a delicious meal all by itself, is a spicy, bright Thai Beef Salad. Take a look at our recipe or build your own from the vegetables available at this week's SVGM!

Bonus Recipe, July 23rd: Thai Beef Salad

2010-07-22T08:28:00.000-04:00

Seasonal Recipe
Thai Beef Salad
Adapted from The Essential Thai Cookbook by Kit Chan (Hermes House, 1998)
Serves 4

Thai cuisine, like others throughout Asia, tends to use meat more sparingly than we typically do here. This makes dishes such as this a great way to stretch a relatively small quantity of good beef to feed a larger crowd. And, given that this salad is best cool or at room temperature, it's a good way to use up leftovers from a previous meal.

Ingredients:

8 oz. Thai-style grilled beef (See our recipe here.) or other tender, grilled beef
1 medium cucumber
1 medium zucchini or yellow summer squash
¼ cup red onion, thinly sliced
2-4 small hot peppers, very thinly sliced into rings, or to taste
1 cup fresh herbs, such as basil, mint, and cilantro, torn coarsely
1 stalk lemongrass, very finely chopped
2 limes
1 tbsp. fish sauce
Salt, to taste

Directions:

Peel the cucumber, and slice both it and the zucchini into thin strips. Place in a colander, sprinkle with salt, and allow to drain for at least 30 minutes. Rinse with cold water, and allow to dry.
Slice the beef as thinly as possible, into strips. Place in a bowl, along with the cucumber, zucchini, red onion, hot peppers, lemongrass, and herbs. Zest the limes over the mixture, and squeeze in their juice. Add the fish sauce, check for seasoning, and toss well. Serve immediately, or refrigerate until needed.

News from the SVGM - July 16th

2010-07-15T08:15:00.001-04:00

Susquehanna Valley Growers' Market
July 16th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Until just recently, the weather in our region had been so dry that our local farmers were struggling to keep their crops healthy. These past few rainstorms will certainly help the season along, but don't be surprised if this year's unusual weather makes for an unpredictable harvest of both happy and unhappy fruits and vegetables. One pleasant surprise to accompany the hot and dry is plenty of locally grown wheat from White Frost Farm. Look for both wheat berries and freshly ground whole wheat flour at this week's SVGM!

After a market hiatus, Haole Boy Salsas will be back the market this week with salsas, barbecues sauces, salad dressings and more. Salsa maker Mike Bitler will only be around from 2 to 4pm this Friday, but will be back with us again next week. Fresh flowers from Clara's Meadow and fresh blueberries will also be taking a break this Friday, but we expect both to return on the 23rd.

It's hot both inside and outside, and we're always looking for new and interesting ways to take dinner outside. This week's recipes, Grilled Salt & Vinegar Potatoes, and Grilled Beets in Rosemary Vinegar, are two suggestions from our vendors on ways to cook some delicious vegetables along with the burgers, hot dogs, or barbecued chicken.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 16th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Wheat berries
Whole wheat flour
Potatoes
Multicolored beets
Swiss chard and beet greens
Onions
Garlic
Fresh herbs
Farm-fresh eggs
Hothouse tomatoes
Freshly baked artisan breads
Sweets and baked goods
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Freshly cut flowers
Raw milk cheeses
Fresh goat cheeses
Salsas and barbecue sauces
Salad dressings and marinades

* * * * *

Seasonal Recipe
Grilled Salt & Vinegar Potatoes
Adapted from Martha Stewart Magazine, June 2009
Serves 4

Though this recipe doesn't take place entirely on the grill, the flavor that develops from the high heat of grilling really makes it sing. Perhaps the best part is that the initial cooking can be done well ahead of time, so that the final cooking can be done just after the burgers come off.

Ingredients:

2 cups cider vinegar, white wine vinegar, or a combination
1 lb. waxy potatoes, cut into ¼-inch slices
2 tbsp. olive oil
1 tsp. fennel seed, toasted and ground
Salt and black pepper, to taste

Directions:

Pour the vinegar into a medium saucepan, then stack the potatoes so the vinegar covers them completely. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are barely fork tender. (You want them to hold their shape, so they don't fall apart on the grill later.) Let the potatoes cool in the vinegar for at 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.
Heat the grill to medium high. Grill the potato slices, covered if possible, until golden on one side, then flip and grill the other side - roughly 3 to 5 minutes per side. Serve immediately, sprinkled with salt or fennel to taste.

* * * * *

On The Website
Beets on the grill? Why not? They're simple, tasty, and the last-minute high-heat grilling flavor is excellent with the natural sweet earthiness of the beets. Stop by the website to see our recipe for Grilled Beets in Rosemary Vinegar.

Bonus Recipe, July 16th: Grilled Beets in Rosemary Vinegar

2010-07-15T08:13:00.000-04:00

Seasonal Recipe
Grilled Beets in Rosemary Vinegar
From the Farm at Stonybrook

Beets take well to a variety of different cooking methods, from boiling or steaming, to roasting, to baking into a cake. What most have in common is a period of moist cooking, which allows the beets to cook through without becoming dry around the edges. This is no exception, using a tightly sealed package to retain the beets' moisture and the marinade's flavors, then adding an extra twist by finishing directly over the heat.

Ingredients:

1/3 cup balsamic vinegar
1 tsp. fresh rosemary, chopped finely
1 clove garlic, peeled and crushed
½ tsp. Herbes de Provence
3 medium beets, peeled and sliced into rounds
Salt, to taste

Directions:

In a medium bowl, combine the balsamic vinegar, rosemary, garlic, and Herbes de Provence. Add the beets, and marinate for at least 20 minutes.
Preheat the grill to high heat, and lightly oil the grate. Wrap the beets and their marinade tightly in a large piece of foil, and place the packet on the grill. Cook 25 minutes, or until the beets are tender. Remove the beets from the packet, and finish cooking directly on the grill grate, 2 to 5 minutes. Serve immediately.

News from the SVGM - July 9th

2010-07-07T22:08:00.000-04:00

Susquehanna Valley Growers' Market
July 9th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
The weather may be unrelentingly, record-settingly hot these days. It may be the sort of hot and dry that makes most of us want to wilt into the shade with a tall, cold glass of iced tea, be it Beaver Run Farms' Meadow Mint Tea or one of the many choices from the Farm at Stonybrook. Some of the summer's tastiest vegetables love it, however, and you can look forward enjoying many of the hot-weather treats in the coming weeks.

We're thinking about chickens this week, and have a pair of recipes for turning a whole chicken (or more) into some very different meals. Scroll down for an Oven-Baked Chicken Dijon recipe, an easy and delicious way to flavor up the breast meat. Check out our website for another recipe to turn the dark meat thighs and drumsticks into a flavorful and just-as-easy Nepalese Chicken.

Woody Wolfe, of Heart to Hand Ministries, is back again this week, with his guitar and good spirits. Come listen while you shop!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 9th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

New potatoes
Fresh garlic
Green beans
Multicolored beets
Swiss chard and beet greens
Onions
Fresh herbs
Farm-fresh eggs
Hothouse tomatoes
Freshly baked artisan breads
Sweets and baked goods
Whole wheat pancake mix
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Freshly cut flowers
Raw milk cheeses
Fresh goat cheeses

* * * * *

Seasonal Recipe
Oven-Baked Chicken Dijon
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State university Press, 2000)
Serves 6

Buying a whole chicken makes good sense economically. After all, you're not paying someone else to do the work of cutting it apart, and you get to keep the best pieces for the stockpot, including necks, backs, and wing tips, that would otherwise be wasted. It also means that you can use the various parts as you need them, without feeling like you have to roast an entire bird to enjoy it. Never tried before? Check out some tutorial videos posted on our website.

Here's an easy, tasty way to season up the relatively mild breast meat using mustard and herbs. Use any leftover, stale bread to make your own breadcrumbs, but remember that the better the bread - like the delicious, Old-World-style loaves from Gemelli Bakers - the better the breadcrumbs. Stop by our website for an explanation of how to make your own breadcrumbs.

Ingredients:

3 whole chicken breasts, boned and skinned
1/3 cup smooth Dijon mustard
2/3 cup yogurt
3 cloves garlic, crushed
1 cup breadcrumbs
1 tsp. Herbes de Provence
Salt and black pepper, to taste

Directions:

Preheat the oven to 350°F. Cut the chicken breasts in half, along their length, and remove any bits of connective tissue. Flatten the breast cutlets slightly with a mallet or rolling pin, which will help them cook more evenly. Season with salt and pepper.
Mix together the mustard, yogurt, and garlic, and place in a shallow dish large enough to hold one cutlet. In another dish, mix together the breadcrumbs, herbs, and a bit of additional salt and pepper. Dip each cutlet into the mustard mixture, then pat both sides in the breadcrumbs to coat.
Arrange the cutlets on a lightly greased baking sheet in a single layer. Bake for 30 to 35 minutes, or until fully cooked through. Serve immediately.

* * * * *

On The Website
Chicken breasts may be best when treated gently, but the richness of thighs and drumsticks can take much more assertive flavors. Try this recipe for Nepalese Chicken, a braised chicken dish similar to the cuisine of northern India. You can also check out some videos showing how to turn leftover bread into fresh and dried breadcrumbs for your favorite recipes - or even just a simple topping for summer pasta dishes.

Bonus Recipe, July 9th: Nepalese Chicken

2010-07-07T22:07:00.000-04:00

Seasonal Recipe
Nepalese Chicken
Adapted from Seasons of Central Pennsylvania by Anne Quinn Corr (Pennsylvania State university Press, 2000)
Serves 8

Chicken breasts are undeniably popular, but their tenderness comes at the expense of flavor and a tendency to overcook relatively quickly. Dark meat, like thighs and drumsticks, is not only more flavorful, but also more forgiving of long cooking. This makes them ideal for richly-flavored dishes, such as this Nepalese braising recipe. Gentler in flavor than Indian cooking, this is a perfect introduction to South Asian cooking for those who might be wary of new and unusual flavors.

Ingredients:

4 lb. chicken thighs and drumsticks, skin removed
6 tbsp. plain yogurt
¼ cup cooking oil
3 whole cloves
3 whole bay leaves
4 medium onions, cut into thin slivers
4 cloves garlic, minced
1 inch fresh ginger, grated
3 cardamom pods
1-½ tsp. cinnamon
2 tbsp. garam masala or curry powder
½ tsp. turmeric
3 fresh tomatoes, chopped
1/3 cup cilantro, chopped
Salt, to taste

Directions:

Spread the yogurt evenly over the chicken pieces, and marinate overnight in the refrigerator.
Heat the oil in a large, wide pot over medium heat. Add the cloves and bay leaves to season the oil, adding the onions to the pot when the spices become fragrant. Cook until the onion is translucent, then add the ginger, garlic, spices, and salt. Cook 2 minutes.
Add the chicken pieces and cook until well browned on all sides. Add the tomatoes and cover the pot to finish cooking over low heat, about 30 to 40 minutes. Add extra water as needed if it becomes dry. Serve immediately, garnished with the fresh cilantro.

How to make breadcrumbs.

2010-07-07T22:05:00.000-04:00

Ever made your own breadcrumbs? With the help of a food processor or blender, it's a simple way to give old bread ends a new use. Breadcrumbs are ideal for coating delicate foods to protect them during cooking, and to give a nice, crunchy texture.

Try the following method for fresh or dried breadcrumbs in a food processor:

You can also use your blender, like in this video. The last step of adding olive oil isn't necessary, but does make some excellent breadcrumbs.

News from the SVGM - July 2nd

2010-06-30T20:29:00.000-04:00

Susquehanna Valley Growers' Market
July 2nd, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Is it Independence Day weekend already? With the big holiday coming up on Sunday, Friday's the perfect time to pick up your fresh, local treats to enjoy this weekend. Chickens, pork chops, burgers, and hot dogs are all ready to hit the grill for what looks like a hot and sunny Fourth of July.

Don't forget to pick up some excellent fresh fruit. Red raspberries and ripe blueberries are in abundance, and together are perfect for a Red, White, and Blue Tart. Be sure to stock up on blueberries to add to White Frost Farm's Pancake Mix, made from their own locally grown and ground wheat, with plenty more to freeze for pancakes, waffles, smoothies and more to last you until next year's blueberry season.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
July 2nd, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

New potatoes
Fresh garlic
Green beans
Multicolored beets
Swiss chard and beet greens
Spring onions
Fresh herbs
Farm-fresh eggs
Hothouse tomatoes
Freshly baked artisan breads
Sweets and baked goods
Whole wheat pancake mix
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Freshly cut flowers
Raw milk cheeses
Fresh goat cheeses
Salsas and barbecue sauces
Salad dressings and marinades

* * * * *

Seasonal Recipe
Red, White, and Blue Tart
Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child (Knopf, 2004)
Serves 8

It's Independence Day, and, really, just about anything will do for dessert. But when summer fruit is ripe and sweet, and it just so happens to be the perfect red and blue, why not add a little white? Follow the links in the ingredients list to find some simple recipes for the tart crust and pastry cream on our website.

While you can certainly make this tart ahead of time, it's best on the day it's made. A few hours in the refrigerator, though, will keep the fruit in good shape until holiday guests arrive. Chances are you won't have to worry about leftovers.

Ingredients:

1 tart shell, baked blind
1 recipe pastry cream, chilled
1 pint red raspberries
1 pint blueberries
1 cup raspberry jelly
2 tablespoons sugar
2 tablespoons liqueur, such as kirsch, Grand Marnier, or brandy

Directions:

Rinse the berries, if necessary. Allow them to dry on a towel while you prepare the rest of the tart.
In a small saucepan, boil together the jelly, sugar, and liqueur until the mixture reaches the pearl stage, 228°F. If you do not have a candy thermometer, dip in a metal spoon; when the mixture runs off the edge of the spoon in drops, it is ready. (Note: if you have raspberry jam, instead of jelly, you can warm it with the liqueur over low heat, and pour through a fine mesh strainer or cheesecloth to get rid of the seeds.) Brush the interior of the pastry shell with the glaze. Allow at least 5 minutes for it to set; this will help provide a measure of waterproofing for the tart crust.
Spread a layer of the pastry cream in the bottom of the pastry shell, about ½-inch thick. Arrange the berries on top of the custard, in colorful rings, stripes, or whatever pattern looks good. Spoon the glaze over the berries, warming briefly if it has begun to harden, and serve immediately.

* * * * *

On The Website
Hot dogs! The perfect treat for a Fourth of July cookout, of course. But how do you like yours? With ketchup and mustard? With chili and onions? Or, maybe, "dragged through the garden" like a classic Chicago dog? We've rounded up a few regional favorites from around the fifty states to give you a few ideas. Stop by our website to check them out!

Hot Dogs!

2010-06-30T20:28:00.000-04:00

Whether you like yours with ketchup and mustard, piled high with spicy chili, or smothered in sauerkraut, it's still a hot dog. Sometimes they're simple, and sometimes they're something else altogether. If you're looking for a new way to experience an American hot dog - or out for a holiday road trip - here are a few of our favorite regional versions.

The Sonoran Hot Dog
Hailing from Tucson, Arizona, these aren't just hot dogs. They're bacon-wrapped before grilling, then set in a steamed bolillo roll before topping with pinto beans, tomatoes, onions, mustard, mayonnaise, and jalapeno peppers. Shredded cheese, salsa verde, and guacamole might round out a Southwestern "everything but the kitchen sink" hot dog that's a meal in and of itself.

The Slaw Dog
If you put the coleslaw on the dog, you don't need a fork. Popular throughout the South, the slaw dog tops a hot dog with a sweet, mayonnaise-based coleslaw. Try adding some raw onions for a bit more bite, or go gangbusters with a big scoop of chili, too.

The Coney Dog
Despite the name - sometimes the Coney Island Dog - this particular dog hails from Detroit and/or Flint, Michigan, depending on whose story you believe. Mounded high with meat chili, onions and yellow mustard, it's another of the meal-on-a-bun-style hot dogs. And if you think that's a lot to add, the Cincinnati version uses the classic Cincinnati chili and plenty of shredded cheddar cheese to thoroughly obscure the hot dog inside.

The Chicago Dog
The only proper way to enjoy a hot dog in the Windy City, as if it were "dragged through a garden," as they say. Mustard, onion, sweet pickle relish, a dill pickle spear, tomato slices, spicy sport peppers, and celery salt, all on a poppy seed roll. If you can close it, you didn't put enough on it. Oh, and don't ask for ketchup - though where you'd find room, we don't know.

Interesting, no? Check out even more, with photos of some amazing American dogs, at Serious Eats.

News from the SVGM - June 25th

2010-06-23T21:53:00.000-04:00

Susquehanna Valley Growers' Market
June 25th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
In addition to the usual assortment of fresh, seasonal vegetables and locally raised meats, the Growers' Market offers up a range of handmade treats to indulge your sweet tooth. Look for pies made with local, in-season fruits and sweet breads from Gemelli Bakers. Ezra and Anna Peachy have pies, quickbreads, and some really fantastic doughnuts. And now, from Fleur et Chocolat, chocolate truffles in half a dozen flavors - including dark chocolate with port, and white chocolate with lavender and bay - as well as espresso brownies, rosemary shortbread, and more.

There are still plenty of fresh vegetables to enjoy, including the recent seasonal arrivals of fresh beets and green beans. Both are delicious when simply prepared, but just a few extra ingredients can turn them into interesting side dishes to stand on their own. Combine the earthiness of beets with citrus in a Beet and Orange Salad, or complement the freshness of green beans with an intense, Mediterranean pungency in the Provencal Green Beans with Anchovy Sauce.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 25th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Green beans
Broccoli
Multicolored beets
Swiss chard and beet greens
Peas
Spring onions
Fresh herbs
Farm-fresh eggs
Hothouse tomatoes
Lettuce and salad greens
Freshly baked artisan breads
Sweets and baked goods
Whole wheat pancake mix
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Freshly cut flowers
Raw milk cheeses
Fresh goat cheeses
Salsas and barbecue sauces
Salad dressings and marinades

* * * * *

Seasonal Recipe
Beet and Orange Salad
Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)

Beets are quite good all on their own, but the contrast of their sweet earthiness with the brightness of fresh citrus is hard to beat. If you take the opportunity to cook up the beets ahead of time, they can be refrigerated until you need them, making this salad easy to toss together in just a few minutes. Cook the beets however you like best; roasted, boiled, or steamed are all fine.

For a more substantial salad, you can add hard-boiled eggs or crumbled goat cheese, and serve with some good, crusty bread.

Ingredients:

1 lb. beets, cooked
2 large oranges
3 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. chives, chopped
Salt and black pepper, to taste

Directions:

Peel the cooked beets, and slice thinly. Trim the peels from the oranges, being sure to remove the bitter white pith. Using a paring knife, cut the segment flesh away from the membranes, removing seeds as you go. In a shallow serving dish, arrange the beet slices, then top with the orange segments.
Whisk together the olive oil and lemon juice, and drizzle the vinaigrette over the beets and oranges. Scatter with the chives, and serve immediately, or refrigerate until you need it.

* * * * *

On The Website
Green beans are here, and you can expect them to make more or less regular appearances at the SVGM throughout the summer. They're excellent simply blanched and salted, or dressed with a bit of fresh-squeezed lemon, but sometimes it's a treat to dress them up. Try Green Beans with Anchovy Sauce, a recipe that works to season up green beans - and all kinds of other vegetables, too - with a delightfully pungent Mediterranean flavor.

Bonus Recipe, June 25th: Green Beans with Anchovy Sauce

2010-06-23T21:52:00.000-04:00

Seasonal Recipe
Green Beans with Anchovy Sauce
Adapted from Jane Grigson's Vegetable Book by Jane Grigson (University of Nebraska Press, 2007)

Ingredients:

1 lb. green beans
2 medium onions, finely chopped
4 tbsp. olive oil
1 small tin anchovies
1 tsp. white wine vinegar
1 tsp. Dijon mustard
Salt and black pepper, to taste

Directions:

Blanch the green beans in plenty of salted, boiling water, until just tender. How long depends in the size of the beans, about 2 to 4 minutes. Drain and rinse with cold water or place in a bowl of ice water to stop the cooking.
Meanwhile, cook the onions in the olive oil over medium heat, until softened but not browned. Allow to cool, and mash the onions and their oil with the anchovies, mustard, and vinegar. Use a fork for a quick, coarse texture, or a food processor or mortar for a smooth puree. Taste for seasoning, and use to dress the cooked green beans. They should be lightly dressed, so that the anchovies don't overwhelm them. Serve immediately, or refrigerate until needed.

News from the SVGM - June 18th

2010-06-16T21:37:00.000-04:00

Susquehanna Valley Growers' Market
June 18th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Warm weather, thunderstorms, and plenty of fresh snap peas at the Growers' Market; it must mean the summer has arrived. With it, of course, is Father's Day this Sunday, so we've picked a pair of hamburger recipes for this week, sure to please hungry dads and granddads. It can't hurt to round things out with some sweet, fresh snap peas, crisp salad greens, and maybe even the season's first string beans from Dreisbach Greenhouses, if the weather's been kind enough. We're crossing our fingers they'll be ready for picking come Friday morning!

Looking for a hefty, straightforward burger? British chef Jaime Oliver makes the burger his dad used to make in their Essex pub when he grew up. Big and beefy, Jaime Oliver's Botham Burger is just the ticket for hungry folks after a hard day of cricket... or, more likely, softball. Or, for those who'd like something a bit less everyday, there's always something like Spicy Thai Burgers. Entirely untraditional, but so full of flavor that it really doesn't matter.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 18th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Broccoli
Garlic scapes
Swiss chard and beet greens
Peas
Spring onions
Fresh herbs
Farm-fresh eggs
Hothouse tomatoes
Radishes
Lettuce and salad greens
Freshly baked artisan breads
Sweets and baked goods
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Freshly cut flowers
Raw milk cheeses
Fresh goat cheeses
Salsas and barbecue sauces
Salad dressings and marinades

* * * * *

Seasonal Recipe
Jaime Oliver's Botham Burger
Adapted from The Return of the Naked Chef by Jaime Oliver (Penguin, 2000)
Serves 4

This is a serious burger. Served on a good bun, topped with plenty of cheddar cheese, thick slices of tomato and onion, crunchy lettuce, and as much mustard, ketchup, and mayonnaise as you like, you're unlikely to need a second helping. In fact, if the idea of a huge burger is a bit too much, then by all means scale them down to your idea of a reasonable size.

Being a British recipe, this calls for roasting the burgers in the oven, and given their size, it's a reliable way to ensure they cook through without overcooking the outside on the grill. That said, these are excellent cooked outside, whether you like them "cricket-ball-sized" or not.

Ingredients:

2 lb. ground beef
2 red onions, finely chopped, or 1 large bunch spring onions
2 eggs
1 or 2 handfuls fresh breadcrumbs
1 tbsp. coriander seeds, crushed
1 pinch cumin seeds, crushed
2 tsp. Dijon mustard
Salt and black pepper, to taste

Directions:

Mix all of the ingredients together, using just enough breadcrumbs to help bind and lighten the mixture. Try not to overwork it. Divide the beef mixture into 4 pieces - or as many as you like - and shape into either "smallish cricket-ball-sized shapes" or patties that fit your preferred burger buns.
To roast 4 large Botham burgers, cook in a 450°F oven for about 25 minutes, which should give a slightly pink interior and a crispy exterior. Serve immediately, with all of the accompaniments a good hamburger needs.

* * * * *

On The Website
Spicy Thai Burgers? There's no such thing in Thailand, of course, but that's no reason there can't be such a thing on your Father's Day menu. A rich and spicy variation on some Thai street food could be the perfect dish to satisfy some adventurous eaters this Sunday.

Bonus Recipe, June 18th: Spicy Thai Burgers

2010-06-16T21:36:00.000-04:00

Seasonal Recipe
Spicy Thai Burgers
Serves 4

The inspiration for this recipe comes from a Thai dish of richly spiced pork meatballs served with a peanut dipping sauce. It's a simple change to turn meatballs into patties for easy grilling, and a thick, spreadable peanut sauce can take the place of ketchup and mustard, which would be lost against the vibrant flavors of the burger itself.

Ingredients:

1-¼ lb. ground beef
1 tbsp. garlic, finely chopped
1 stalk lemongrass, finely chopped
5 small spring onions, finely chopped
1 tbsp. fresh cilantro, chopped
3 tbsp. red curry paste
4 tsp. lime juice
1 tbsp. fish sauce
1 egg
1 tbsp. peanut oil
2 tbsp. peanut butter
1 tbsp. palm sugar or brown sugar
¼ cup coconut milk, or as needed
Salt and black pepper, to taste

Directions:

To make the peanut sauce, heat the peanut oil in a small saucepan. Add 1 tbsp. red curry paste, and cook, stirring, for 1 minute. Add the peanut butter, palm sugar, 1 tsp. lime juice, and enough coconut milk to make a spreadable paste. Cook for 2 minutes over low heat, stirring to ensure that everything mixes well. Adjust the flavor and consistency to taste.
To make the burgers, combine the beef, garlic, lemongrass, spring onions, cilantro, remaining red curry paste and lime juice, fish sauce, and egg in a bowl. Mix gently but thoroughly. Divide into 4 equal portions and shape into burger patties. Grill, broil, or pan-fry as you would cook any other hamburger, and serve immediately, with the peanut sauce, warm burger buns, and all of the other important hamburger accompaniments.

News from the SVGM - June 11th

2010-06-10T09:08:00.001-04:00

Susquehanna Valley Growers' Market
June 11th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
A rainy day may not feel particularly summery, but we're quickly moving away from spring into longer, warmer days. Asparagus, it seems, is finally done, and stock up on strawberries now, while they still last. More variety is arriving at the Growers' Market each week, and you can look forward to broccoli, beet greens, garlic scapes, and more. Cow-A-Hen Farm is also expecting to have plenty of ground beef and hamburger patties ready to go for when the warm weather returns.

We have a recipe this week from the Farm at Stonybrook for Grilled Chicken with Scarborough Mix, an easy grill (or broiler) way to flavor up grilled chicken that's different from the usual barbecue sauce on the grill. Or, if trying some of Beaver Run Farms' new Amish Fresh Sausage sounds good - with its brown sugar sweetness - you can include it in some Sausage and Chard Breakfast Burritos. (Their new Kielbasa would be delicious in there, too.)

Woody Wolfe, of Heart to Hand Ministries, is back again this week, with his guitar and good spirits. Come listen while you shop!

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 11th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Broccoli
Garlic scapes
Swiss chard and beet greens
Peas
Spring onions
Fresh herbs
Strawberries
Farm-fresh eggs
Asparagus
Hothouse tomatoes
Radishes
Lettuce and salad greens
Freshly baked artisan breads
Sweets and baked goods
Whole wheat pancake mix
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Freshly cut flowers
Raw milk cheeses
Fresh goat cheeses
Salsas and barbecue sauces
Salad dressings and marinades

* * * * *

Seasonal Recipe
Grilled Chicken with Scarborough Mix
From the Farm at Stonybrook
Serves 4

The Farm at Stonybrook has a range of herb blends to flavor up all sorts of meals. The Scarborough Mix, a blend of parsley, sage, rosemary, and thyme, goes particularly well with pork, roasted vegetables, and grilled chicken. If you make extra marinade, it's great on salads, but be sure to set it aside before it touches raw chicken!

Ingredients:

1 tbsp. Scarborough Mix
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
1-½ lbs. chicken breasts
Salt and black pepper, to taste

Directions:

In a blender, combine the Scarborough Mix, garlic, olive oil, vinegar, salt, and pepper. Blend thoroughly. Place the chicken in a dish, pour the marinade over the top, and cover. Refrigerate for at least 2 hours, or up to 2 days.
Preheat a grill to medium-high heat, or set the oven to broil. Remove the chicken from the marinade, and cook for about 6 to 7 minutes per side, until cooked through and no longer pink inside.

* * * * *

On The Website
In the mood for a hearty, spicy breakfast? Why not turn some fresh pork sausage into Sausage and Chard Breakfast Burritos? Filled with a mixture of meat, cheese, vegetables, and as spicy as you like them, they're a new and different way to turn some great SVGM ingredients into a crowd-pleasing meal.

Bonus Recipe, June 11th: Sausage and Chard Breakfast Burritos

2010-06-10T09:05:00.001-04:00

1 lb. Fresh Amish Sausage
1 large bunch Swiss chard or beet greens, chopped
4-6 garlic scapes, chopped small
1-½ cups shredded pepper jack cheese
4 eggs
Chopped fresh cilantro, to taste
Salsa and/or hot sauce, to taste
4 large flour tortillas
Salt and black pepper, to taste

Directions:

You can either remove the sausage from its casing and crumble it, then cook loosely in a large skillet, or cook the sausages through and dice. Whichever you prefer, make sure you have sausage in small bite sizes. Cook or heat the pieces in a large skillet, and add the garlic scapes when the sausage is fully cooked and browning up nicely.
Add the chard to the pan. If the leaves are still wet from washing, you probably won't need any extra moisture, but be ready to add a splash of water if the pan appears too dry. Cook, stirring, until the greens are wilted. Meanwhile, in a nonstick pan, scramble the eggs and cook until just a little short of where you like them done; they'll continue to cook once you wrap them in the tortillas.
Warm the tortillas by wrapping them in foil and placing them in a 300°F oven for 10 minutes, or by heating individually in the microwave. Spread a portion of cheese on each tortilla, and top with the meat and greens mixture, scrambled eggs, cilantro, and any salsa or hot sauce. Roll up and serve immediately.

News from the SVGM - June 4th

2010-06-02T21:12:00.000-04:00

Susquehanna Valley Growers' Market
June 4th, 2010

In this week's email:

News From The Market
Products This Week
Seasonal Recipe
On The Website

* * * * *

News From The Market
Is it June already? Then it's time to look for local strawberries, snap (and maybe even shell) peas, spring onions, and plenty of sweet salad greens and radishes before the oncoming hot weather does them in. White Frost Farm might even have some garlic scapes this week, and has sent along some recipes that we've added to our website: Garlic Scape Dressing, Garlic Scape Dip, and Garlic Scape Pesto.

In case you've missed them, be sure to check out the Glade Run Salt Company's new salad dressings and marinades. Flavors like Key Lime & Wasabi, Chipotle & Red Raspberry, and Passion Fruit & Dark Rum are a handy way to add a new dimension to dishes from salads to grilled meats.

It's also a great time to try some of the cheeses from Stone Meadow Farms, all made from raw milk here in central Pennsylvania. In addition to firm cheeses like pepper jack, Colby, Swiss, and a fine aged cheddar, cheesemaker Brian Futhey makes some excellent Brie and Camembert, too. Try some of his delicious cheese in a Savory Cheddar Custard; scroll down for the recipe.

The flowers from Clara's Meadow this week will include love-in-a-mist, larkspur, lady's mantle, and delphinium, but be sure to check out owner Kerry Hoffman's new project, Fleur et Chocolat. In the coming weeks, she'll have handmade chocolate truffles for sale, and there should be some samples to try this Friday.

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
June 4th, 2010
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/

* * * * *

Products This Week
Following is just a partial list of what you can expect to find at the market this week:

Peas
Spring onions
Fresh herbs
Strawberries
Farm-fresh eggs
Asparagus
Hothouse tomatoes
Radishes
Salad greens
Freshly baked artisan breads
Sweets and baked goods
Whole wheat pancake mix
Dried herbs, blends, and teas
Pasture-raised poultry
Grass-fed beef
Pasture-raised veal
Farm-fresh pork
Freshly cut flowers
Raw milk cheeses
Fresh goat cheeses
Salsas and barbecue sauces
Salad dressings and marinades

* * * * *

Seasonal Recipe
Savory Cheddar Custard
Adapted from Vegetarian Cooking For Everyone by Deborah Madison (Broadway, 1997)
Serves 4

Custards encompass a range of simple egg dishes. Beaten eggs, mixed with milk and a few flavorful ingredients, set firm when gently baked, in individual ramekins or poured into a crust like a quiche. They can be smooth, or full of diced vegetables or meats, and can be sweet or savory. This easy version uses little more than cheese for flavor, and makes a great accompaniment to a green salad and some fresh bread.

For an alternate version, use a smoked cheddar cheese and crumble a few pieces of crispy bacon to add inside the custard, setting aside a little to garnish the top.

Ingredients:

3 eggs
1-½ cups milk
½ cup grated cheddar cheese
1/3 cup grated Parmesan cheese
¾ tsp. salt
¼ tsp. black pepper
¼ tsp. paprika
Butter

Directions:

Preheat the oven to 350°F. Lightly butter four 1-cup ramekins. In a bowl, beat together the eggs, milk, salt, pepper, and paprika. Strain into a bowl to remove any large bits of egg, and add the cheeses. Pour into the four ramekins.
Bake the custards in a water bath until they are set, but the centers still quiver when tapped, about 20 minutes. Remove from the oven and let rest 5 minutes before serving; dust with a little more paprika for color, if you like.

* * * * *

On The Website
The arrival of hot weather really seems to be bringing plenty of green growth with it; this might be the first week for garlic scapes at the SVGM. When you can get your hands on a few, we have a few farmer-recommended recipes ready to try on our website.

Bonus Recipe, June 4th: Garlic Scape Dressing

2010-06-02T21:11:00.000-04:00

Seasonal Recipe
Garlic Scape Dressing
From White Frost Farm

Gently flavored with garlic, this tangy dressing is an easy way to brighten up fresh market greens. If you prefer a stronger garlic flavor, add more scapes to taste, or replace them with some very finely minced garlic cloves for a real garlicky zip.

Ingredients:

1 cup mayonnaise
1 cup sour cream
4—5 garlic scapes, finely chopped
1-½ tbsp. dried dill
2 tbsp. white vinegar
Milk, to thin
Salt and black pepper, to taste

Directions:

Mix all of the ingredients together, adding milk to thin to the desired consistency. A thinner dressing is great for salad greens; a thicker one works well as a dip for fresh vegetables.

Bonus Recipe, June 4th: Garlic Scape Dip

2010-06-02T21:10:00.000-04:00

Seasonal Recipe
Garlic Scape Dip
From White Frost Farm

Thick and rich, this dip is easy to toss together in a few minutes. Try it with radishes and fresh snap peas when scapes are in season. When the scapes are gone, replace them with finely chopped scallions, and you have an easy dip for all kinds of vegetables all season long.

Ingredients:

½ cup mayonnaise
½ cup yogurt
½ tsp. Dijon mustard
2 garlic scapes, finely chopped
Salt and black pepper, to taste

Directions:

Mix all of the ingredients together. For a thinner version that works as a salad dressing, mix in 2 tbsp. cider vinegar.

Bonus Recipe, June 4th: Garlic Scape Pesto

2010-06-02T21:09:00.000-04:00

Seasonal Recipe
Garlic Scape Pesto
From White Frost Farm

Pesto isn't just for basil, of course. Though the basil version is the best known, and undeniably good, you can make pesto from just about anything that tastes good, such as cilantro, mint, or even garlic scapes, as here. Unlike bulbs of garlic, the mild flavor of the scapes doesn't become overwhelming here. Try it as a sauce for pasta, a sandwich spread, or however you might use basil pesto when the time arrives.

Ingredients:

½ lb. garlic scapes, chopped into 1-inch sections
1 cup olive oil
2 cups grated parmesan cheese
Salt to taste

Directions:

Combine the garlic scapes and olive oil in a food processor, and work to a puree, scraping down the sides from time to time. Mix in the cheese by hand, and season to taste.