News from the SVGM

 Hi everyone~

We are but five days away from the Autumn Equinox and the start of the fall season. It feels uncannily as though fall has already moved in as we wake up to temperatures in the forties and move through breezy seventy-degree days. The cooler temperatures have helped the dry landscape and gardens, and the lower light has begun to beautifully backlight the trees and evolving seed heads.

Now is a great time to shore up those immune systems, for the cold indoor season is inevitably ahead. Autumn brings abundant harvests, from the last of the warm weather produce to the cool weather produce, and eating as locally and freshly as possible is one of the prime ways to keep yourself healthy. The nourishment from fresh, local, and sustainably raised and produced foods is of the very highest quality ~ from our conscientious farmers at the SVGM straight to your kitchens. Everything that is sold here, from veggies to cheese to meats to beer, is produced, raised, or grown by the vendors selling the products. 
This offers ample opportunity to learn about where your food comes from~ And your ongoing support of the Valley's local food producers is also invaluable~

Bill Callahan will have fresh ducks, chickens, turkey, and chicken parts this week; stop and stock up from him~ he won't be at market next week!  He is also beginning to take orders for fresh goose~

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: Fresh ducks, chickens, turkey, chicken parts; order ahead for fresh goose
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, cantaloupes, watermelons, sweet corn, green beans, potatoes, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including heirloom potatoes, cherry tomatoes, Japanese sweet potatoes, garlic and garlic braids, arugula, endive, hot peppers, eggplant, celery and peach/ watermelon lemonade.
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
One-Skillet Lemony Chicken with Fennel and Tomatoes
http://www.bonapetit.com
Recipe by Andy Baraghani
Serves 6

Ingredients:

6 skin-on, bone-in chicken thighs (about 2 lb. total)
Kosher salt
2 Tbsp. plus ¼ cup extra-virgin olive oil
1 fennel bulb
2 medium shallots
1 large heirloom tomato or beefsteak tomato
1 lemon
Freshly ground black pepper
Toasted crusty bread for mopping up the sauce

Directions:
Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt.

Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That's right: Those chicken thighs are going into a cold pan, and then you turn the heat on. Trust!) Cook, rotating skillet to encourage even browning, until opaque around the edges and skin is deeply golden brown, 8–11 minutes. Transfer skin side up to a plate.

Meanwhile, do some prep: First, remove fennel fronds from fennel bulb and reserve for making the sauce. Cut fennel head in half lengthwise. Place halves cut side down on cutting board, then cut each half into ½" wedges.
Peel and slice 2 shallots into quarters lengthwise.
Cut 1 tomato crosswise into ½" rounds.
Trims ends off 1 lemon. Cut half of the lemon into thin rounds (about ⅛"). Reserve remaining half of lemon for later.

Adjust heat to medium-high and add sliced fennel, shallots, and lemon rounds to skillet. Cook, stirring occasionally, until fennel just begins to soften, about 4 minutes. Season with salt and pepper and give mixture another stir. Remove skillet from heat.

Arrange tomato rounds and chicken over fennel mixture; season with salt and pepper.

Transfer skillet to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into thickest part near the bone should register 165°), juices run clear, and vegetables begin to caramelize around edges of pan, 16–20 minutes. Carefully remove skillet from oven and let rest 5 minutes.

While chicken is roasting, finely chop reserved fennel fronds until you have about ¼ cup.

Squeeze juice from reserved lemon half into a small bowl. Add chopped fronds to bowl and stir in remaining ¼ cup oil; season with salt and pepper.

Spoon fennel oil over chicken and serve with toast alongside.

Email us at svgmarket@gmail.com 

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

News from the SVGM

 

Hi everyone~

Though it has been an incredibly dry summer this year, the one upside is that the weather has allowed ample opportunity in this day and age of Covid to socialize safely outdoors, from family picnics and small friendly gatherings to dining at local eateries on beautifully appointed patios.

As we move through these late summer weeks toward the official start of Autumn, now is a great time to shore up those immune systems even further, for the cold indoor season is inevitably ahead. Shopping at the Susquehanna Valley Growers Market is one of the prime ways to keep yourself healthy: the nourishment from fresh, local, and sustainably raised foods is of the very highest quality ~ from conscientious farmers in our Valley straight to your kitchens. 

The SVGM provides safe, fresh, and optimally nutritious foods from small local farms and artisan producers; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about where your food comes from~ And your ongoing support of the Valley's local food producers is also invaluable~

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433 

Please forward this email to anyone you know that may be interested in our market!

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, cantaloupes, watermelons, sweet corn, green beans, potatoes, fresh eggs 
Tarsa Family Farm:
Fresh Seasonal Produce, including garlic braids, heirloom potatoes, cherry tomatoes and large tomatoes, watermelon, celery, hot peppers, arugula, basil, flavored lemonades
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
Watermelon, Feta and Charred Pepper Salad
Adapted from http://foodandwine.com
Recipe by Walker Stern
Serves 4-6


Ingredients:
1 pound watermelon, cubed (1-inch pieces; from one 3-1/4 pounds watermelon)
2 cucumbers, peeled and cut into 3/4-inch dice
1/4 cup very thinly sliced red onion
1-1/2 tablespoons sherry vinegar
1/2 teaspoon gochugaru (Korean chile powder) or Aleppo pepper 6 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
20 small to medium peppers (4 ounces), heat of your choice 
20 pitted kalamata olives, halved
4 ounces feta, crumbled
1 cup lightly packed watercress leaves or other greens
2 tablespoons minced cilantro
2 tablespoons finely chopped dill

Directions:
In a large glass or ceramic baking dish, gently toss the watermelon, cucumbers, red onion, vinegar, gochugaru and 1/4 cup of the olive oil. Spread in an even layer and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the peppers and cook over high heat, tossing, until charred in spots and crisp-tender, about 2 minutes. Transfer the peppers to the above baking dish  and toss.

Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro and dill. Serve right away.



Email us at svgmarket@gmail.com 

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

News from the SVGM

Hi everyone~

The past week of cooler temperatures and doses of rain have certainly helped our overall comfort. We send our blessings to those of you who dealt with the scare of downed trees and property damage in the swathe of the microburst, and hope you and your loved ones are safe and recuperated. Though it's just the beginning of September, it certainly has that autumn-like feeling already. Enjoy the beauty that is late summer!

It is also Labor Day weekend, that weekend that serves to signal the end of summer and the imminence of fall; that last "picnic weekend" of the season, that last grilling gathering of summer.
Cow-a-Hen Farm will have fresh chickens and turkey this week, and hamburger patties to throw on those grills. And don't forget that grilling makes the fresh vegetables of the season taste delicious, too: the high heat seals in moisture and concentrates the natural sugars~ summer squash and peppers never tasted so good!

The SVGM provides safe, fresh, and optimally nutritious foods from small local farms and artisan producers; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about where your food comes from~ And your ongoing support of the Valley's local food producers is also invaluable~

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm, through the end of October. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: Fresh Chickens and Turkey; Hamburger Patties
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, watermelons, sweet corn
Tarsa Family Farm:
Fresh Seasonal Produce, including cucumbers, summer squash, heirloom garlic, heirloom potatoes, green beans, celery, basil, tomatoes, melons
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
Cheesy Potato, Corn, and Zucchini Galette
Adapted from http://www.flourishingfoodie.com
Serves 6

Galettes can be a quick way to a light but satisfying dinner, or a rustically elegant side dish to grilled or roasted meats and poultry, not to mention another way to use the surplus of zucchini! Either way, the only other thing you need is a salad~

Ingredients:
For the pastry, or use your favorite recipe or frozen crust:
2 1/4 cups all-purpose flour
1/2 cup grated Parmesan cheese
1 tsp coarse salt
1 1/2 sticks cold unsalted butter, cubed
1 egg yolk
1/4 - 1/2 cup ice water

For the filling:
1 tbsp butter
2 medium potatoes, peeled and chopped
1 cup corn
2 small zucchinis, chopped
7 white mushrooms, chopped
salt and pepper
1 cup cheddar, shredded

Directions:
In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the shredded cheddar on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.

In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash. Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th's and serve warm.

                                     Finally some grass to graze
                                        on Stone Meadow Farm


Email us at svgmarket@gmail.com

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

News from the SVGM

Hi everyone~

We hope your week has been  good one, with good starts at schools, and good segues into the end of summer. The market takes place tomorrow, Friday afternoon, and if the predicted rains move in early, it will go on rain or shine.

The SVGM has a long tradition of providing safe, fresh, and optimally nutritious foods from small local farms and artisan producers; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about where your food comes from~ take some time to interact with these wonderful farmers and artisans; their insights can be invaluable, and the knowledge you gain will be supportive in the most enduring way. And your ongoing support of the Valley's local food producers is also invaluable~

Cow-a-Hen Farm will have fresh chickens and turkeys this week, and Bill will be at market tomorrow rain or shine!

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433

New vendor inquiries are always welcome~ please pass along our email to anyone you know who might be interested. This is a small, wonderfully reputed market that offers the perfect place to sell the high quality local foods that are in such high demand and will continue to be as everyone tries to eat as healthily as possible.

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: Fresh chickens and turkeys~ he's there rain or shine!
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, watermelons, sweet corn
Tarsa Family Farm:
Fresh Seasonal Produce, including cucumbers, summer squash, heirloom garlic, heirloom potatoes, green beans, celery, basil, tomatoes, melons
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
Honey Skillet Cornbread
Adapted from http://sallysbakingaddiction.com
Makes a 10-inch skillet, serves 8

Cornbread with fresh corn, baked in a hot skillet for the crispiest of edges. Add variations like cheese, herbs, dried fruits, jalapeño, or crumbled bacon. It may be a great weekend for baking a skillet of this cornbread!

Ingredients:
1/2 cup (115g) unsalted butter
1/3 cup (75g) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1 cup (120g) cornmeal*
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup (175g) corn (fresh, frozen, or canned)*

* If using frozen corn, thaw and drain well. If using canned corn, drain well.

Directions:
While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Whisk the honey, egg, and buttermilk into the melted butter. Set aside.

In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.

Skillet should still be hot, but if not– heat the stove on low and warm it up for a minute or two. You want a hot skillet.

Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.

Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.
Special Equipment: 9 or 10 inch oven safe skillet

Email us at svgmarket@gmail.com

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

News from the SVGM

Hi everyone~

Happy Thursday, and enjoy this gorgeous day full of sun and oh-so-comfortable temperatures. It's always wonderfully welcome when we get these respites in late summer, especially after we've had the hot dry summer we've had, and may continue to have. Tomorrow brings back the heat, but also another beautiful market day!

The SVGM has a long tradition of providing safe, fresh, and optimally nutritious foods from small local farms and artisan producers; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about where your food comes from~ take some time to interact with these wonderful farmers and artisans; their insights can be invaluable, and the knowledge you gain will be supportive in the most enduring way. And your ongoing support of the Valley's local food producers is also invaluable~

Cow-a-Hen Farm will have fresh ground beef, fresh beef cuts, fresh chickens, and fresh young turkeys~

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433

New vendor inquiries are always welcome~ please pass along our email to anyone you know who might be interested. This is a small, wonderfully reputed market that offers the perfect place to sell the high quality local foods that are in such high demand and will continue to be as everyone tries to eat as healthily as possible.

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: fresh ground beef, fresh beef cuts, fresh chickens, and fresh young turkeys
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant, watermelons, sweet corn
Tarsa Family Farm:
Fresh Seasonal Produce, including cucumbers, summer squash, heirloom garlic, heirloom potatoes, green beans, celery, basil, tomatoes, melons
Selins Grove Brewing Co.: At market from 3-5pm!
Cans and growlers of craft beer


Seasonal Recipe
Chipotle-Grilled Pork Chops with Corn Salsa
Adapted from http://epicurious.com
Original Recipe by Anna Stockwell
Serves 4

As it should be, the grilled corn salsa is the perfect foil for the spicy chops. Enjoy!

Ingredients:
2 tsp. chipotle chile powder
2 tsp. dried oregano
1 1/2 tsp. garlic powder
1 tsp. ground allspice
2 3/4 tsp. (or more) kosher salt, divided
4 (3/4"-thick) bone-in pork chops
Vegetable oil (for grill)
4 ears of corn, husked
1/2 small white onion, finely chopped
1 cup cilantro, finely chopped
1 cup crumbled Cotija or feta (about 5 oz.)
1/2 cup toasted pumpkin seeds (pepitas)
3 Tbsp. fresh lime juice
Flaky sea salt
Lime wedges (for serving)

Directions:
Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork chops. Let sit at room temperature at least 15 minutes.

Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7–9 minutes. Transfer pork to a cutting board and let rest 10 minutes.

Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.

Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.

Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.


Email us at svgmarket@gmail.com

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

News from the SVGM

 

Hi everyone~

An unusual school and college year begins within the next couple of weeks~ unusual, and uncertain, in what feels like endless layers of uncertainty and anxiety in this endlessly unusual year. Many of us have turned to food and cooking as a source of comfort these past months, and have rediscovered how nourishing freshly prepared, from fresh ingredients, food truly can be, not only for our physical bodies, but for our hearts and spirits, also. The 2020 growing season is especially pertinent to our sense of health and continuing self-care during this time, and sourcing as much locally grown and produced foods as you can will add to this sense of immune-building nourishment and body and soul self-care.

The SVGM continues its long tradition of providing safe, fresh, nutritious foods from small local farms and artisan producers; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about where your food comes from~ take some time to interact with these wonderful farmers and artisans; their insights can be invaluable, and the knowledge you gain will be supportive in the most enduring way.

Bill Callahan will have first of the season tender young turkey, and also fresh chickens.

Feel free to text Bill Callahan and Brian Futhey to pre-order any of their products:
                     Bill: (570) 490-9992
                     Brian: (814) 380-8433

New vendor inquiries are always welcome~ please pass along our email to anyone you know who might be interested. This is a small, wonderfully reputed market that offers the perfect place to sell the high quality local foods that are in such high demand and will continue to be as everyone tries to eat as healthily as possible.

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: First of the Season Tender Young Turkey, Fresh Chickens
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant
Tarsa Family Farm:
Fresh Seasonal Produce, including cucumbers, summer squash, heirloom garlic, heirloom potatoes, green beans
Selins Grove Brewing Co.:
Cans and growlers of craft beer


Seasonal Recipe
Ratatouille
Adapted from http://onceuponachef.com
Recipe by Jennifer Segal
Serves 8, makes about 7 cups

Ratatouille is a classic French Provencal recipe~~~ a lovely, bright and chunky summer vegetable stew, fragrant with garlic and herbs. It gets better each day after you make it, and there are endless ways to incorporate it into summer meals: serve over grains or polenta, toss with pasta, use it in frittatas, serve as a side; last but not least, it's delicious cold as a quick and healthy snack~~~

Ingredients:
1 1/4 pounds eggplant, cut into 1/3-inch cubes
Salt
6 tablespoons extra virgin olive oil, plus more for serving
2 medium zucchini (about 1 lb), cut into 1/3-inch cubes
1 medium yellow onion, finely chopped
1 red, orange or yellow bell pepper, cut into 1/4-inch dice
5 large cloves garlic, chopped
5 large vine-ripened tomatoes (1.75 lb), cut into 1/3-inch cubes, with their juices
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme, plus more for serving
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
3 tablespoons chopped fresh basil

Directions:
Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1/4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.

Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.

Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3/4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Email us at svgmarket@gmail.com

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

News from the SVGM

Hi everyone~

After Tuesday's welcome rains, things feel refreshed again for the time being, and the comfortable temperatures of this week are a welcome break from the searing, dry heat of July. Enjoy this lovely weather while it lasts~  the cool mornings are perfect for walks!

We're very happy to announce that Selin's Grove Brewing Co. will be joining the market this week~ they will be selling cans and growlers of their outstanding, locally brewed craft beer. This is a unique brew pub that has been around for awhile, and they often also use locally grown malt, hops, and fruits in their products. They will be a fun addition to the SVGM!

This week Bill Callahan will have fresh pork and fresh chicken~
Feel free to text Bill and Brian to pre-order any of their products:
                     Bill Callahan: (570) 490-9992
                     Brian Futhey: (814) 380-8433

New vendor inquiries are always welcome~ please pass along our email to anyone you know who might be interested. This is a small, wonderfully reputed market that offers the perfect place to sell the high quality local foods that are in such high demand and will continue to be as everyone tries to eat as healthily as possible. The SVGM continues its tradition of providing safe, nutritious foods from small local farms; everything that is sold here is produced, raised, or grown by the vendors selling the products. This offers ample opportunity to learn about how your food is produced~ take some time to interact with these wonderful farmers and artisans; their insights can be invaluable~

Our location offers ample space for safe distancing. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. We look forward to seeing you tomorrow~

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Chicken: fresh pork and fresh chicken
Marousi Farm:
Fresh Seasonal Produce, including zucchini and yellow squash, tomatoes, onions, peppers, eggplant
Tarsa Family Farm:
Fresh Seasonal Produce, including cucumbers, summer squash, heirloom garlic, heirloom potatoes, green beans
Selins Grove Brewing Co.:
Cans and growlers of craft beer


Seasonal Recipe
Cheddar BLT Burgers with Tarragon Russian Dressing
Adapted from http://www.foodandwine.com
Recipe by Laurent Tourondel
Serves 6

Another "ultimate burger" recipe sure to please this weekend's grilling audience~ the burgers themselves get special treatment before and on the grill. These would be great paired with a craft beer!

Ingredients:
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon grated onion
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
2 2/3 pounds ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion

Directions:
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground beef with the salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.




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