The Growers Market continues in our outdoor location through the end of October. Thank you all, always, for your ongoing support of this wonderful little market. We appreciate the loyalty and patronage you've shown us throughout all these years, and the recognition of the quality local foods our farmers offer. We look forward to seeing you throughout the rest of the month, and into our "winter" indoor season! Enjoy the brilliance of Autumn as we head into mid-October and our Valley's peak leaf color season!
Bill Callahan of Cow-a-Hen Farm will have duck breasts and leg plus thighs. Chicken breasts are still $4/#. He will also have ground beef and beef patties, and beef shanks.
Feel free to text Bill and Brian to pre-order any of their products:
Bill Callahan: (570) 490-9992
Brian Futhey: (814) 380-8433
We do accept inquiries for new vendors: the Susquehanna Valley Growers Market is a conscientious, sustainably based, growers-only market with a loyal customer base. Please forward our emails to anyone you know who may be interested in our market, as vendor or customer~~~Our contact information can be found at the end of this email.
Remember, stay nourished to stay healthy ~~~ we're here to help with quality nourishment! Fridays, 2pm-5pm~
See you tomorrow!
This week at market:
Stone Meadow Farm:
Raw Milk Cheeses, Grass-fed Beef & Veal
Beef, Pork and Poultry: Duck breasts and leg plus thighs. Chicken breasts are still $4/#. Ground beef and beef patties. Beef shanks.
Fresh seasonal produce, including acorn squash, butternut squash, spaghetti squash, candy onions, garlic, eggplant, pumpkins
Tarsa Family Farm:
Seasonal produce, including heirloom potatoes, sweet potatoes, greens, fresh herbs, specialty cold drinks, grass fed beef
Spaghetti Squash with Goat Cheese and Garlic Sauce
Adapted from http://spoonforkbacon.com
Recipe by Teri Lyn Fisher & Jenny Park
This is a flavorful and simple recipe for the sweet spaghetti squash you'll find this fall~ delicious additions that have been suggested include pistachios, caramelized onions, and sautéed apples. Play with it~ it's a great quick side dish or vegetarian main dish!
2 medium spaghetti squash
2 tablespoons extra virgin olive oil or grapeseed oil
2 garlic cloves, thinly sliced
¼ cup dry white wine
½ cup chicken or vegetable stock
4 ounces goat cheese, crumbled
1 ½ teaspoon minced thyme
Salt and pepper to taste
Preheat oven to 375˚F.
Place whole squash onto a baking sheet and roast for about 1 hour or until squash becomes fork tender.
Allow squash to cool for about 15 minutes, before slicing in half and scraping the flesh out with a fork. Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
Place a skillet over medium heat and add oil. Saute garlic for 2 to 3 minutes.
Deglaze the skillet with wine and cook until almost all the liquid has evaporated.
Stir in stock and bring to a boil. Stir in goat cheese and thyme until mixture is smooth. Lightly season with salt and pepper and serve.
Some of the Cow-a-Hen pigs doing
their morning acorn hunt.
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