News from the SVGM

 

Hi everybody~

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
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Duck breasts and leg plus thighs. Chicken breasts are still $4/#. Ground beef and beef patties. Beef shanks.
Marousi Farm:
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

Seasonal Recipe
Spaghetti Squash with Goat Cheese and Garlic Sauce
Adapted from http://spoonforkbacon.com
Recipe by Teri Lyn Fisher & Jenny Park
Serves 4

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!

Ingredients:
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

Directions:
   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.


Email us at svgmarket@gmail.com

Like us on Facebook:
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News from the SVGM

 

Hi everybody~

As we settle into this transitional month of October, if one eats with the seasons, as so many of us who buy local foods do, our appetites begin to subtly shift~~~ though the days are still mild and warm, we've already had a taste of the cold nights ahead, and something about the autumn downshift makes us want soups and chilis along with our simple grilled meals and greens. Potatoes and winter squashes make great bases for light vegetable soups, and local fresh chickens and beef bones make the best broth. Grab some ground beef and onions and garlic and get started on that pot of chili. Whatever your taste buds are craving, the Growers Market has the basics and more for those one-pot meals that help keep things simple and nourishing and filling.  

Cow-a-Hen Farm will have freshly dressed chickens and chicken parts; with special pricing on chicken breasts. Bill will also have duck breasts and duck legs and thighs, beef shanks and ground beef, and turkey parts. 

Meesh of Tarsa Family Farm will not be at market this week.

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 are accepting 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
Cow-a-Hen Farm: 
Beef, Pork and Poultry: freshly dressed chickens and chicken parts, with special pricing on chicken breasts; duck breasts, duck legs and thighs; beef shanks and ground beef; turkey parts 
Marousi Farm:
Fresh seasonal produce, including acorn squash, butternut squash, spaghetti squash, candy onions, garlic, eggplant, pumpkins
Tarsa Family Farm: Back next week!
Seasonal produce, including heirloom potatoes, sweet potatoes, greens, fresh herbs, specialty cold drinks, grass fed beef

Seasonal Recipe
Vegetarian Stuffed Acorn Squash
Adapted from http://cookieandkate.com
Recipe by Kathryne Taylor
Serves 4
Ingredients:
2 medium acorn squash
2 tablespoons extra-virgin olive oil, divided
½ teaspoon fine sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup raw pepitas (hulled pumpkin seeds)
¼ cup chopped green onion
¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta

Directions:
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.

Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.

Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.

In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.

Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.

If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.

Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.

Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.

               Ducks grazing lush pasture on Cow-a-Hen Farm~


Email us at svgmarket@gmail.com

Like us on Facebook:
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News from the SVGM

 

Hi everybody~

The subtle flushes of color shimmer in the landscape, and the cool, crisp mornings we've had have brought a welcome shiver. It's early fall, and the weather is far from settled into the cool, but the harvests are peaking in the small food fields, and the wider swaths of crops will soon follow. Enjoy the freshness of the Autumn mornings and evenings, and the clear brilliant beauty of the days. The SVGM will be outside until the end of October~

Brian Futhey of Stone Meadow Farm will not be at market this week; he'll be vending at the Mifflinburg Octoberfest. This week Cow-a-Hen Farm will have freshly dressed chickens and chicken parts. Bill will also have frozen beef, turkey, and ducks.

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 are accepting 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: Back next week!
Raw Milk Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Freshly dressed chickens and chicken parts. Frozen beef, turkey, and ducks.
Marousi Farm:
Fresh seasonal produce, including acorn squash, candy onions, garlic
Tarsa Family Farm:
Seasonal produce, including heirloom potatoes, greens, fresh herbs, specialty cold drinks, grass fed beef

Seasonal Recipe
Vegetarian Stuffed Acorn Squash
Adapted from http://cookieandkate.com
Recipe by Kathryne Taylor
Serves 4

Ingredients:
2 medium acorn squash
2 tablespoons extra-virgin olive oil, divided
½ teaspoon fine sea salt, divided
½ cup quinoa, rinsed
1 cup water
¼ cup dried cranberries
¼ cup raw pepitas (hulled pumpkin seeds)
¼ cup chopped green onion
¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¾ cup grated Parmesan cheese
½ cup crumbled goat cheese or feta

Directions:
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.

Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with ¼ teaspoon of the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes. Leave the oven on.

Meanwhile, cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 12 to 18 minutes. Remove the pot from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes. Uncover and fluff the quinoa with a fork.

In a medium skillet, toast the pepitas over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. Set aside.

Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas, chopped green onion, parsley, garlic, lemon juice, the remaining ¼ teaspoon salt, and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.

If the mixture is very hot, let it cool for a few minutes before adding the Parmesan cheese and goat cheese. Gently stir the mixture to combine.

Turn the cooked squash halves over so the cut sides are facing up. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 15 to 18 minutes, until the cheesy quinoa is turning golden on top.

Sprinkle the stuffed squash with the remaining 1 tablespoon chopped parsley, and serve warm.


Email us at svgmarket@gmail.com

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

      

News from the SVGM

 

Hi everybody~

We head into a lovely, cooler weekend, as Autumn officially arrived during Wednesday's Equinox, albeit in a swirl of heavy downpours. The weather continues to challenge our farmers with a surplus of moisture, and more than ever, we need to appreciate the tenacity and sheer dedication it takes to grow and raise our foods in such extreme changeable conditions ~ especially those local, small family farms that we here in the Valley so cherish.  This week, be sure to thank our farmers heartily while you shop, and be grateful for what they are able to bring to your tables~~~    

This week Cow-a-Hen Farm has freshly dressed chickens and chicken parts, and Bill will also will have frozen beef, duck, and turkey.

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 are accepting 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
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh chicken, ducks, turkey, and beef
Marousi Farm:
Fresh produce, including tomatoes, acorn squash, green peppers, carrots, candy onions, garlic
Tarsa Family Farm:
Seasonal produce, including heirloom summer squash and zucchini, heirloom potatoes, greens, pears, fresh herbs, specialty cold drinks, grass fed beef

Seasonal Recipe
Pan-Roasted Duck Breasts with Onions and Crisp Pancetta
Adapted from http://foodandwine.com
Recipe by Annie Wayte & Anna Kovel
Serves 4

Ingredients:
2 red onions, sliced 1/2 inch thick 
1/4 cup extra-virgin olive oil  
2 thyme sprigs
8 sage leaves
Four 6-ounce duck breasts
Kosher salt and freshly ground pepper
1/2 pound thinly sliced pancetta
1 garlic clove, minced
1/2 cup chicken or duck demiglace, or strong stock
2 tablespoons sherry vinegar
3 tablespoons walnut oil
4 ounces sturdy baby greens, such as red mustard leaves and frisée

Directions:
Preheat the oven to 450°. In a large bowl, separate the onion rings and toss with 2 tablespoons of the oil, the thyme and sage. Spread the onions out on a large baking sheet and roast for about 20 minutes, tossing once, until tender and golden. Leave the oven on.

Meanwhile, score the fat on the duck in a crosshatch pattern; season the duck with salt and pepper. Heat a large ovenproof skillet. Add the duck, skin side down, and cook over moderate heat until the skin is golden brown, about 7 minutes. Turn the duck and roast in the oven for about 6 minutes for medium rare. Transfer the duck to a cutting board and let rest for 5 minutes.

Add the pancetta to the skillet and cook over moderate heat until browned and crisp, about 5 minutes; drain on paper towels. Pour off all but 2 tablespoons of the fat from the skillet. Add the garlic to the skillet and cook over high heat until fragrant but not browned, about 1 minute. Add the demiglace and vinegar and bring to a boil, scraping up any browned bits. Remove the skillet from the heat; whisk in the walnut oil and the remaining 2 tablespoons of olive oil and season the dressing with salt and pepper.

Arrange the baby greens and roasted onions on 4 large plates and drizzle with some of the dressing. Thinly slice the duck breasts crosswise and arrange over the salads. Drizzle the remaining dressing on top, garnish with the pancetta and serve.

                                              Duck and goose weather!

Email us at svgmarket@gmail.com

Like us on Facebook:
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News from the SVGM

 

Hi everybody~

Grilling is most definitely our great Summertime tradition. But as the days grow shorter and the evenings grow cooler, there is nothing quite like a hot, fragrant grill in the gorgeous hours of Autumn.  And the SVGM is here to help you keep on grilling as the beautiful season of Autumn rolls in! We'll be in our outdoor location as long as weather permits, at least until the end of October~

This week Cow-a-Hen Farm's featured product is Duck Breasts. Also fresh this week: chickens, chicken parts, and chicken halves. Bill also has beef roasts and ground beef.

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 are accepting 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
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh chicken, ducks, turkey, and beef
Marousi Farm:
Fresh produce, including tomatoes, eggplant, acorn squash, green peppers, carrots, candy onions, garlic
Tarsa Family Farm:
Seasonal produce, including heirloom summer squash and zucchini, eggplant, heirloom potatoes, greens, pears, fresh herbs, specialty cold drinks, grass fed beef

                                       Telling the story of Goose Day.


Email us at svgmarket@gmail.com

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

      

News from the SVGM

 

Hi everybody~

The signs are subtle but distinctly there: the sun sets earlier, the summertime greens are tinged with the coming golds and reds, the landscape's vivacious growth is slowing in spite of the copious rain~ fall is on its way. The SVGM is here to help you celebrate the beautiful season of Autumn. We'll be in our outdoor location as long as weather permits, at least until the end of October!

This week Cow-a-Hen Farm has fresh chicken, ducks, turkey, and beef. Stone Meadow Farm has raw milk cheeses, beef and veal. Tarsa Family Farm has seasonal produce like potatoes and greens, and specialty teas and drinks; Marousi Farm has seasonal produce, also; look for acorn squash and eggplant.

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 are accepting 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
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Fresh chicken, ducks, turkey, and beef
Marousi Farm:
Fresh produce, including tomatoes, eggplant, acorn squash, green peppers, carrots, candy onions, garlic
Tarsa Family Farm:
Seasonal produce, including heirloom summer squash and zucchini, eggplant, heirloom potatoes, greens, pears, fresh herbs, specialty cold drinks, beef


Email us at svgmarket@gmail.com

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

      

News from the SVGM

Hi everybody~

September has started off roughly for many in the aftermath of another hurricane, and we send blessings and prayers out to those facing its destructive consequences. For those of us in the Valley, the rain blew through and ushered in welcome cool temperatures and low humidity that we haven't felt in quite a long while. Enjoy this Labor Day weekend and the lovely week ahead!

This week Cow-a-Hen Farm will have freshly dressed chickens and duck, freshly ground beef and beef patties, and freshly cut beef cubes and other cuts. Turkey is also now available. Stone Meadow Farm will have raw milk cheeses, beef and veal. Tarsa Family Farm will have seasonal produce and specialty teas and drinks; Marousi Farm will have seasonal produce, also.

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 are accepting 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
Cow-a-Hen Farm: 
Beef, Pork and Poultry
Marousi Farm:
Fresh produce, including tomatoes, zucchini, turnips, candy onions, garlic
Tarsa Family Farm:
Seasonal produce, including heirloom summer squash and zucchini, heirloom potatoes, greens, fresh herbs, specialty cold drinks, beef

Seasonal Recipe
Roasted Fingerling Potatoes with Craveable Sauce
Recipe adapted from http://inspiredtaste.net
Makes 4 servings as an appetizer

Small potatoes like the heirloom varieties available from Tarsa Family Farm are all excellent substitutes for fingerling potatoes~

Ingredients:
For the Potatoes
1 1/2 pounds fingerling potatoes, scrubbed, halved lengthwise, see notes
2 to 3 small unpeeled garlic cloves, optional, see notes
2 tablespoons neutral flavored high heat oil like grape seed, avocado or vegetable oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon apple cider vinegar, red wine vinegar or champagne vinegar
1/2 teaspoon smoked paprika, or more to taste, see notes
Flaky sea salt
Potato Salad Dipping Sauce
4 tablespoons mayonnaise, see our homemade mayo recipe
4 tablespoons sour cream
1 teaspoon Dijon or yellow mustard
1 tablespoon apple cider vinegar
1/2 medium dill pickle or 4 to 5 small gherkins, chopped small
2 to 3 tablespoons chopped fresh dill
1 large hard-boiled egg, chopped small, optional, see tips for cooking in notes
Salt and fresh ground black pepper, to taste

Directions:
Roast the Potatoes
Heat the oven to 400 degrees Fahrenheit. If using a cast iron pan, place it into the oven so that it warms while you prepare the potatoes. If using a baking sheet, line it with parchment paper or aluminum foil and slide into the oven to warm up.

In a large bowl, toss the halved potatoes and unpeeled garlic cloves (optional) with the oil, salt, and pepper.

When the oven is hot and the potatoes well tossed, carefully add the potatoes to the cast iron pan then use kitchen tongs to arrange them into one layer with all cut sides facing down. If you run out of space, it’s okay if a few potatoes pile up the sides or on top of each other.

Optional Garlic Addition:  For an extra flavorful dipping sauce, add a 2 to 3 unpeeled garlic cloves to the potatoes while they roast. When the potatoes are roasted the garlic will be soft and sweet in the middle. The flesh can then be minced and stirred into the dipping sauce.

Roast the potatoes for 15 minutes, and then check for browning. If the potatoes have not yet turned a golden brown on the bottom, place them back into the oven for another 5 to 10 minutes. When the potatoes are mostly golden brown on the cut side, stir them around the pan, moving any potatoes that have no color on them into the middle of the pan (where it is hottest), and then continue to roast until the potatoes are fork tender and golden brown. While the potatoes roast, make the dipping sauce (below).

To finish the potatoes, when roasted and while still hot from the oven, toss them with the vinegar and smoked paprika. Taste, then adjust with additional vinegar and paprika. Finish with a little flaky salt sprinkled on top.

Dipping Sauce
In a medium bowl, stir together the mayonnaise, sour cream, mustard, vinegar, minced pickles, dill, egg, a pinch of salt and a pinch of pepper. Taste then adjust with more vinegar, salt, and or pepper. For an extra smoky kick, stir in a pinch of smoked paprika.

If you roasted garlic cloves alongside the potatoes, when the potatoes are done and the garlic cloves are cool enough to handle, squeeze the soft roasted garlic out of the peel and mince with a knife. Stir the minced roasted garlic into the sauce.

Make ahead: The sauce can be made up to 3 days in advance when covered tightly and kept in the refrigerator.

Email us at svgmarket@gmail.com

Like us on Facebook:
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