News from the SVGM

 

Hi everybody~

It's going to be a lovely lovely day outside tomorrow~ be sure to stop by the SVGM during your afternoon errands. The grills are on, the decks are cleaned, and the lawns are mowed ~~~ outdoor gatherings are beginning to celebrate the vibrant energy of the season.

Bill Callahan will have fresh pork this week, freshly dressed chickens and chicken parts, beef patties and ground beef, and Garlic Ring Bologna and ham.

Feel free to text Bill and Brian to pre-order any of their products:
                            Bill: (570) 490-9992
                          Brian: (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 the nourishment, Fridays, 2pm-5pm. See you tomorrow!

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh pork, freshly dressed chickens and chicken parts, beef patties and ground beef, Garlic Ring Bologna and ham 
Marousi Farm: 
Fresh seasonal produce, fresh eggs


Seasonal Recipe
Honey-Butter-Grilled Chicken Thighs with Parsley Sauce
Adapted from http://foodandwine.com
Serves 4-6

"These chicken thighs are brushed with honey-horseradish butter while they grill, creating a wonderful glaze. Then they're served with a vibrant garlic-spiked parsley sauce."

Ingredients:
1 stick unsalted butter, at room temperature
2 small garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 tablespoon finely grated horseradish
2 tablespoon finely chopped parsley, plus 1 cup packed whole parsley leaves
Kosher salt
Pepper
1/3 cup extra-virgin olive oil, plus more for brushing
12 chicken thighs 

Directions:
In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish and chopped parsley. Season generously with salt and pepper.

In a small saucepan of salted boiling water, blanch the whole parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.

Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.

Make ahead:  The honey butter can be refrigerated for up to 3 days. Bring to room temperature before using.


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~

Happy month of May!
It's been quite a year, and this lovely Spring is just what we all have needed. The agricultural season is in full swing, and this week's rain has been so very welcome as our farmers continue to tend their livestock and till and plant and sow.

May is traditionally the onset of the SVGM's outdoor market ~ We had hoped to be able to set up fully outside tomorrow, but with the current forecast, it looks like we may still be inside. 

Bill Callahan is back from vacation and will have freshly dressed chickens and chicken parts; ground beef, beef patties and garlic ring bologna; pork sausage and ham. Nick of Marousi Farm will be back with Spring produce, and Brian will be on hand with his cheeses and grass fed beef and veal.

Feel free to text Bill and Brian to pre-order any of their products:
                            Bill: (570) 490-9992
                          Brian: (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 the nourishment, Fridays, 2pm-5pm. See you tomorrow!

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Freshly dressed chickens and chicken parts; ground beef, beef patties and garlic ring bologna; pork sausage and ham
Marousi Farm: 
Fresh Seasonal Produce


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~

There will be no market tomorrow, Friday, April 30. 

Brian Futhey is taking some time to make cheese, and Bill Callahan is on vacation. Both will be back next week.
And Nick of Marousi Farms will be back at market next week with early Spring produce.

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.

See you all next Friday, May 7~ until then, have a great week!

This week at market:
Stone Meadow Farm: Back next week!
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: Back next week!
Beef, Pork and Poultry
Marousi Farm: Returns next week!
Seasonal Produce


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 SVGM will continue indoors every Friday until Spring's warmth allows us to permanently move outdoors. You're likely to find us outside on Fridays that are sunny and gorgeous in the meantime, and that could very well be tomorrow!  Stay warm against the breezy chill out there today~ thankfully it's a brief cold spell.

Bill Callahan of Cow-a-Hen Farm will have freshly dressed spring chickens this week, along with his usual frozen items; stock up tomorrow because he won't be at market next week~

Feel free to text Bill and Brian to pre-order any of their products:
                            Bill: (570) 490-9992
                          Brian: (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.

Our indoor location offers ample space for safe distancing; please wear a mask!  It's warm and dry when we need it, and there's great parking. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. See you tomorrow!

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: freshly dressed spring chickens
Marousi Farm: Back in early Spring!
Seasonal Produce


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~

Loving the lovely fresh growth of Spring! The trees are beginning the first flush of leafing out: the reds of the maples, the bright greens of willows and birch, the cherries with their accompanying white and pink blooms.  Enjoy the ephemeral beauty and the growth and renewal of this most hopeful of seasons! 

The SVGM Indoor Market will continue every Friday until Spring's warmth allows us to permanently move outdoors. You're likely to find us outside on any given Friday that is sunny and gorgeous in the meantime~ 

Bill Callahan of Cow-a-Hen Farm has an abundance of fresh product this week: fresh chickens, fresh beef, and fresh pork, freshly ground beef and freshly made sausage. A great time to stock up to keep easy meals at hand~ Grilling season is back with a vengeance!

Feel free to text Bill and Brian to pre-order any of their products:
                            Bill: (570) 490-9992
                          Brian: (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.

Our indoor location offers ample space for safe distancing; please wear a mask!  It's warm and dry when we need it, and there's great parking. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. See you tomorrow!

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: fresh chickens, fresh beef, and fresh pork, freshly ground beef and freshly made sausage
Marousi Farm: Back in early Spring!
Seasonal Produce
Selins Grove Brewing Co.: 
Cans and growlers of craft beer

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~

It's been another beautiful Spring week, and planting and transplanting and weeding and seed-starting and sowing are beginning to be done with gusto!  If we could just get a few more of those April showers to help us along....... Here's hoping you've been able to enjoy the beauty~

The SVGM Indoor Market will continue every Friday until Spring's warmth allows us to permanently move outdoors. You're likely to find us outside on any given Friday that is sunny and gorgeous in the meantime~

This week, Bill Callahan of Cow-a-Hen Farm will have freshly dressed chickens and also ground beef and beef patties along with pork sausages. 

Feel free to text Bill and Brian to pre-order any of their products:
                            Bill: (570) 490-9992
                          Brian: (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.

Our indoor location offers ample space for safe distancing; please wear a mask!  It's warm and dry when we need it, and there's great parking. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. See you tomorrow!

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: Freshly dressed chickens. Also ground beef and beef patties along with pork sausages
Marousi Farm: Back in early Spring!
Seasonal Produce
Selins Grove Brewing Co.: 
Cans and growlers of craft beer

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~

It has been a stunning week of early Spring nights as the waning full moon shone brightly most evenings~ a beautifully illuminated week of Spring holidays, full of hope and blessings. Wishing you all the Beauty of this season! 

The SVGM Indoor Market will continue every Friday until Spring's warmth allows us to permanently move outdoors. You're likely to find us outside on any given Friday that is sunny and gorgeous in the meantime~

Bill Callahan of Cow-a-Hen Farm will have freshly smoked sausage and freshly dressed chickens. He’ll also have ground beef and beef patties along with his usual pork products. Brian Futhey of Stone Meadow Farm has his raw-milk cheeses and grass-fed beef and veal. And Selins Grove brewery has cans and growlers of their locally brewed craft beer. Nick of Marousi Farm will be back when he gets his early Spring produce.

Feel free to text Bill and Brian to pre-order any of their products:
                            Bill: (570) 490-9992
                          Brian: (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~~~ we appreciate your help! Our contact information can be found at the end of this email.

Our indoor location offers ample space for safe distancing; please wear a mask!  It's warm, it's dry, and there's great parking. Remember, stay nourished to stay healthy, and please, stay safe~~~ we're here to help with the nourishment, Fridays, 2pm-5pm. See you tomorrow!

This week at market:
Stone Meadow Farm: 
Artisan Cheeses, Grass-fed Beef & Veal
Cow-a-Hen Farm: 
Beef, Pork and Poultry: freshly smoked sausage and freshly dressed chickens; also ground beef and beef patties along with the usual pork products.
Marousi Farm: Back in early Spring!
Seasonal Produce
Selins Grove Brewing Co.: 
Cans and growlers of craft beer

Seasonal Recipe
Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce
Adapted from http://foodnetwork.com
Recipe by Geoffrey Zakarian
Serves 2

It is still the earliest of spring, so use the lightest, freshest vegetables you can find~~ this is a lovely meal for a spring holiday weekend!

Ingredients:
1 cup radishes, cut in half through the stem
1/2 cup shelled English peas
1/2 cup snow peas
2 bone-in pork chops (8 to 10 ounces each), brought to room temperature 
2 teaspoons ground coriander
2 teaspoons ground cumin
Kosher salt and freshly cracked black pepper 
2 tablespoons canola oil 
4 cloves garlic, smashed
3 sprigs fresh tarragon 
5 tablespoons unsalted butter 
1/3 cup finely chopped leeks 
1/2 cup white wine 
1 cup chicken stock 
1 tablespoon whole-grain mustard 
2 tablespoons champagne vinegar 
2 tablespoons chopped fresh dill 

Directions:
Preheat the oven to 200 degrees F.

Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.

Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.

Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.

Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced.

Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.

Serve the vegetables and sauce with the pork and garnish with dill.

Email us at svgmarket@gmail.com

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