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Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

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Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, August 21, 2014

News from the SVGM

School has already begun for many of the area's kids; as always, the "end" of summer for the children comes all too fast! And with temperatures this moderate, and the sighting of a few changing leaves, it indeed seems as if fall is descending upon us earlier than usual this year. To this heat-senstive soul, this summer has been a beauty: the green has never turned to brown and the depth of the colors in the garden are breathtaking; and though the heat-loving crops and flowers have taken a bit longer to mature, it feels like we just may get a nice long segue into autumn, and a nice long autumn, too. And, no, summer's not over yet! The vender stands are overflowing with fresh produce, and we are squarely in the midst of celebrating this season's local bounty, and I'd say we're ripe for a hit of a true Indian Summer!

Woody Wolfe will be back with us tomorrow, regaling us with his wonderful repertoire of songs and providing a most festive background of music for shopping and socializing! We always look forward to hearing him play and sing. Woody has an astonishing organization called Hand to Heart Ministries, dedicated to outreach to terminally ill children and children with special needs. Please, take a look at his organization at http://hearttohandministries.com/ ~~~ he is a true humanitarian in every sense of the word, and he brings his gift of giving to the SVGM each time he appears. Woody will also be headlining our First Friday in September with a special children's show, so be sure to take note. Our First Fridays have been a big hit this year: many thanks to Meesh Tarsa and all the SVGM vendors for their ongoing help in these monthly celebrations.

See you all tomorrow!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef


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Seasonal Recipe
Herbed Aioli Burgers

Recipe by Aimee Olexy, chef/owner of Talula's Garden in Philadelphia (Adapted from Fine Cooking, June/July 2013)
Makes/Serves 4

These burgers are full of fresh herbs, both in the burgers themselves, and then in the herbed mayonnaise called aioli. Be sure to use the freshly ground beef you can find at both Cow-a-Hen Farm and Stone Meadow Farm for this recipe! And be sure to serve some aioli on the side for dipping veggies or chips or fries~~~

Ingredients:
For the Aioli:
1 small clove garlic
Kosher or sea salt
1 large egg yolk
2 Tbs. red wine vinegar
1 1/2 tsp. Dijon mustard
1 cup extra-virgin olive oil
1/4 cup chopped fresh basil
1/4 chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
1/4 cup thinly sliced fresh chives

For the Burgers:

1 1/4 lb. ground beef, preferably grass-fed
2 Tbs. finely chopped fresh basil
1 tsp. finely chopped fresh marjoram
1 tsp. finely chopped fresh rosemary
Salt and freshly ground pepper
4 hamburger rolls
Lettuce and tomato for serving, optional

Directions:

Make the Aioli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined.
With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the hers and pulse once or twice to combine. Transfer to a small bowl and season to
taste with salt. The aioli will keep, covered and refrigerated, for 5 days.)

Note: The aioli contains a raw egg yolk; if that's a concern, use pasteurized eggs.

Make the Burgers
Prepare a medium gas or charcoal grill fire.

1. In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt and a few grinds of pepper. Form into four 1/2-inch thick patties.
Press the center of each patty with three fingers to make an indentation.

2. Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125 degrees). Transfer the burgers to a plate and keep warm.

3. Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aioli, and lettuce and tomato, if using.


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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.




Thursday, August 14, 2014

News from the SVGM


News From The Market

It is one gorgeous morning as I sit here writing this newsletter. Yes, the sun is sitting a bit lower over the mountain, and the temperatures this week feel more like fall than summer, but this week's soaking rains have greened up the landscape again and there is a freshness about this late summer season that we don't normally experience in August. The tomatoes may be ripening a bit more slowly on the vine, but these temperate days are wonderful for other crops that otherwise tire out in the serious dry heat. And the colors of the fresh flowers at market are stunning!

We are now halfway through our market season~~~ we still have twelve glorious weeks to go~~~ but it is a gentle reminder to make sure you take advantage of the SVGM with its local treasures while there is still plenty of time. We continue to showcase new vendors, and Garden Secrets of Millheim will be making another appearance this week with delicious, all natural ketchups and barbecue sauces. Stop by to taste-test the ketchups: spicy, smoked and flavored, they are unique and void of all the high-fructose corn syrup and sodium you'll find in the commercial products.

This week I offer two recipes for desserts that highlight the luscious peaches and plums that are abundant right now, Peaches and Plums with Sesame Crumble, and Pesche Ripiene al Forno. Enjoy!

We look forward to seeing you tomorrow~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Finished for the season---see you next year!
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: sustainably raised free range Guineas, pork and beef, sausage, ground beef

Check us out on Facebook

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Seasonal Recipes
Peaches and Plums with Sesame Crumble

Adapted from Food and Wine by Grace Parisi (foodandwine.com, July 2012)
Makes/Serves 6

Pastry chefs prepare the components of fruit crumbles separately, then bake them together quickly so that the topping stays crispy. This recipe follows that professional guideline.
This is a fresh update on a traditional favorite that is a great dessert for the gorgeous peaches and plums that are now in season~~~

Ingredients:
1/2 cup all-purpose flour
3 packed tablespoons light brown sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into tablespoons
1 tablespoon tahini
1 1/2 teaspoons black sesame seeds
1 pound purple plums, thinly sliced
1 1/2 pound peaches, peeled and sliced
1/2 cup granulated sugar
1 tablespoon freshly squeezed lemon juice

Directions:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a food processor, pulse the flour with the light brown sugar and salt. Add
the butter and tahini and pulse until moist crumbs form. Add the black sesame seeds and pulse to combine. Scatter the tahini crumbs on the baking sheet and bake them for about 20
minutes, until they are crisp and golden. Let cool, then break up any big clumps.

2. While the crumbs are baking, in a large skillet combine the plums and peaches with the granulated sugar and lemon juice and cook over moderate heat,
stirring occasionally, until the fruit is just softened and the juices are thickened, about 10 minutes.

3. Scrape the fruit into a shallow gratin dish or glass pie plate and sprinkle with the crumbs. Bake in the center of the oven until the fruit is bubbling, about 10 minutes.
Let cool for 5 minutes, and serve.

Make ahead The crumble and fruit can be prepared and refrigerated separately overnight. Bring to room temperature before proceeding.


Pesche Ripiene al Forno
(Baked Peaches with Crushed Amaretti Cookies)
Adapted from Saveur Magazine, recipe by Maddalena Bellorini (saveur.com number 166)
Makes/Serves 6

Crushed amaretti cookies give a nutty depth to the sweetness of fresh peaches in this simple dessert~~~

7 ripe peaches (6 halved and pitted, 1 peeled, pitted and mashed)
7 oz.amaretti cookies, finely crushed
4 tablespoons unsalted butter, chilled and cubed
1/3 cup sugar
Vanilla ice cream or whipped cream for serving (optional)

1. Heat oven to 350 degrees. Place 3 tablespoons water in a 9" x 13" baking dish; arrange peaches cut side up.

2. Mix mashed peach and cookies in a bowl; spoon into each peach half. Top with butter and sprinkle with sugar.

3. Bake until peaches are tender and filling is golden brown and slightly crisp, about 45 minutes. Let cool slightly.
Serve with ice cream or whipped cream if preferred.


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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, August 7, 2014

News from the SVGM

This morning's cool temperatures and heavy layer of dew hinted gently at the ongoing passing of summer in a faint feel of autumn. There was a fresh clear smell to the morning air, but this refreshing touch of coolness is still smack dab in the middle of summer, and is leading into another perfect day for the SVGM tomorrow! Watermelons, corn, tomatoes and peaches are crowding the stands along with the seasonal staples of zucchini and summer squash, cabbages, and potatoes. Tarsa Family Farms has a new specialty product: 2-ply Tunis wool that has been organically processed. Check it out for your winter knitting projects. And Bill Callahan has asked that I pass this on: if you don't see what you're looking for written on his board, be sure to ask! Often he has just picked up products on his way to market that haven't even been labelled and priced yet, let alone made it to his "menu" board. Come to think of it, it is always a good idea to ask our meat and poultry farmers if they have anything on hand that isn't showing up on their boards for the same reason!
What to do with all those tomatoes you can't resist buying this time of year? Make a cobbler with them~~~ yep, a savory cobbler. Check out this week's recipe, Cherry Tomato Cobbler, for this fun way to serve up the abundant cherry tomato. And for that final touch of the season, treat yourself to some of the stunning fresh cut flowers that Green Meadow Farm and Quaff Meadow are offering; the colors are astounding, and the flowers will last for a good week if you just be sure to change the water frequently. There is nothing quite like a beautiful bouquet of fresh flowers this time of year....

We will see you tomorrow at market: again, be sure to bring multiple shopping bags with you!

This week at market:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Cherry & heirloom tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, melons, carrots, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, carrots, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, corn, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items



Check us out on Facebook

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Seasonal Recipe
Cherry Tomato Cobbler
Adapted from How to Cook Everything Fast by Mark Bittman (2007)
Makes/Serves 4

This is a great, homey spin on a what is usually a dessert classic! When cherry tomatoes are lightly cooked, they develop an even more delicious sweetness.
This cobbler is good hot, warm, or at room temperature, so it can easily span the changing seasonal temperatures and moods of the field-grown tomato season~~~the tomatoes, garlic, and onion are all available at the market right now!

Ingredients:
Olive oil
2 tablespoons cold butter
1 egg
3/4 cup flour
3/4 cup finely ground cornmeal
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Salt and pepper
1/2 cup buttermilk
2 pints cherry tomatoes
2 garlic cloves
1 medium red onion
1/2 cup grated Parmesan cheese
Several sprigs fresh basil, for garnish

Directions:

1. Heat the oven to 450 degrees. Grease a medium ovenproof skillet (preferably one that is not cast-iron) with olive oil or butter.

2. Cut the butter into cubes. Beat the egg in a small bowl. Put the flour, cornmeal, baking powder, baking soda, and a sprinkle of salt into a food processor. Add the cubed butter and pulse until the mixture looks
like coarse bread crumbs.Add the beaten egg and buttermilk, and pulse until the mixture comes together in a thick, sticky batter

4. Halve the cherry tomatoes; put them in a medium bowl. Peel and thinly slice the garlic and add to the tomatoes.Peel, halve and slice the red onion; add to the tomato mixture.
Drizzle the tomato mixture with some olive oil, sprinkle with some salt and pepper, and toss together well.

5. Put the tomato mixture into the skillet and spoon dollops of the biscuit batter across the top. Bake until the biscuits are golden and cooked through, and the tomatoes and onion are softened,
about 20 to 25 minutes.

6. When the cobbler is done, sprinkle the Parmesan on top and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, warm, or at room temperature.

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, July 31, 2014

News form the SVGM

Believe it or not, tomorrow is August 1: the summer is moving forward whether we want it to or not! It has certainly been a beautiful one of stunning weekends and comfortably warm temperatures, though we've had our share of crazy thunderstorms. The cold winter and spring temperatures caused the summer crops to lag a bit, especially without the serious heatwaves we've all been so used to, but those tomatoes and fresh ears of corn should be ripening rapidly as these next weeks roll on. Peach season is also here with O'Hara Orchards, and they are some of the sweetest and juiciest I've ever had in recent years: be sure to treat yourself while you can. And ask to taste their white peaches~~~ they are magnificent!

Meesh Tarsa, of Tarsa Family Farm, has worked her magic for this month's First Friday event. She has enlisted the help of the Union County Library to host the SVGM's first children's book tent! Bring your kids for some storytelling, and bring a kids book or two for the children's book drive, too~~ this is a special family day for the Market, and I want to thank Meesh for all of her hard work on this event during a busy farming time.

So, bring a bunch of shopping bags, and bring your kids and pets, and make an afternoon of the SVGM~~~ see you tomorrow!

This week at market:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items

Check us out on Facebook

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Seasonal Recipe
Grilled Pork Chops with Fried Sage Salsa Verde

Adapted from Food and Wine by Charlie Hallowell (foodandwine.com)
Makes/Serves 4

This is a fast, versatile, deeply herbal condiment that goes well with pork, chicken, and fish; it can even be used to flavor pasta.
Pork tenderloin can also be used instead of the chops, if you prefer.

Ingredients:

Grapeseed oil, for frying
1/2 cup fresh sage leaves
1/2 medium shallot, minced
1 tablespoon red wine vinegar
3/4 cup extra-virgin olive oil, plus extra for brushing
1 cup lightly packed parsley leaves, fine chopped
2 tablespoons minced celery heart with leaves
1 tablespoon capers, rinsed, drained and minced
1-1/2 teaspoons minced fresh thyme
Salt and freshly ground pepper

4 bone-in pork chops, about 1-inch thick

Directions:
1. In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are
crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.

2. In a medium bowl, whisk the shallot with the vinegar and let stand for 5 minutes. Whisk in the 3/4 cup of olive oil, the parsley, celery, capers and thyme and season
with salt and pepper.

3. Light a grill, and brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an
instant-read thermometer inserted near the bone registers 135 degrees, 12-14 minutes. Transfer the chops to a platter and let rest for 5 minutes. Stir the fried sage leaves
into the salsa verde and serve with the pork chops.

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, July 24, 2014

News from the SVGM

We are officially a full month into summer, and rapidly approaching midsummer~~~ these are the days when the produce harvest is in full swing and at its most abundant.

Tomatoes are ripening, and the corn is ready to pick, and on our vendors tables you'll find summer lettuces, string beans, beets, carrots, garlic, zucchini and summer squash, and potatoes. I roasted the first of the zucchini and potatoes from this market last week, and the sweetness of the zucchini and the freshness of the potatoes reminded me why I only get my produce at the SVGM this time of year. Freshly harvested locally grown produce is unsurpassed in flavor: why would you get it anywhere else in season?

We introduced a new vendor last week, the Fasta & Ravioli Co. out of State College. Be sure to check out their amazing variety of handmade fresh pastas and ravioli. They also have sauces, and made to order specialty pastas like lasagna sheets. They are a great addition to the SVGM, and we welcome them!

The Union County Library will be helping us with our First Friday festivities next week, August 1. We will host a children's book tent and a children's book drive in conjunction with the library, so it's a great opportunity for a family market outing~~~ be sure to make a note of it!

Tomorrow's going to be another beautiful day for outdoor shopping, so we'll see you then~~~

This week at market:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items



Check us out on Facebook

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Seasonal Recipe
Yellow Summer Squash and Shrimp Couscous with Lemon and Olives

Adapted from A Passion for Vegetables by Paul Gaylor (The Lyons Press, 2000)
Makes/Serves 4

This is a spicy, aromatic main course inspired by the flavors and scents of Moroccan cooking. Feel free to use a combination of available summer squash, and
also to substitute chicken or salmon for the shrimp. Once you gather the ingredients, it's a quick saute to put it together.

Ingredients:
1-2/3 cups couscous
2-1/4 cups boiling water
2 tablespoons olive oil
16 large raw shrimp, deveined
1 red chile, seeded and finely chopped
1 garlic clove, crushed
4 small yellow squash, sliced, or 2 large, halved lengthwise and sliced
2 tablespoons sliced almonds, toasted
3 tablespoons golden raisins
12 Kalamata black olives
2 tablespoons chopped fresh mint
1 teaspoon grated lemon zest
Salt and freshly ground pepper

For the dressing:
1/2 cup extra-virgin olive oil
Juice of 1 lemon
1 garlic clove, crushed
1 tablespoon white wine vinegar
1 tablespoon chopped fresh mint

Directions:

1. Place the couscous in a large bowl, pour the boiling water over it, then cover and leave for 5 minutes. Fluff up the couscous with a fork, then cover again and leave
for 5 minutes longer. Fluff up again and then season to taste.

2. Heat the oil in a large skillet, add the shrimp, chile, garlic, and squash and saute for 3-4 minutes, until the shrimp and zucchini are cooked. Add the toasted almonds,
raisins, olives, mint and lemon zest, then season to taste with the salt and pepper. Add to the couscous and toss well together.

3. Whisk all the ingredients for the dressing together and season to taste. Toss with the couscous mixture and serve warm.

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.




Thursday, July 17, 2014

News from the SVGM

Need I even say it?!: it's going to be another stellar day for tomorrow's Growers Market! The celebratory energy of long beautiful days abounds, as summer produce is harvested in abundance and creative choices for locally produced foods continues to increase among the SVGM vendors. Yes, traditionally the market conjures images of stacked-high produce tables~~~ but stop to take a good look at the incredible variety of goods the SVGM has to offer these days: specialty vegetables; seasonal fruits; an eye-popping array of locally and ethically raised meats and poultry, in every imaginable cut, seasoned and/or smoked, bone-in, ground, sausage-d; amazing artisan cheese from Taleggio and Camembert to smoked jack and cheddars; gluten-free baked goods; traditioal breads and granola; beautiful fresh cut flowers; and sumptuous personal products like soaps and scrubs and lotions.

Schedule some time tomorrow to browse, not rush, through this wonderful market. O'Hara Orchards is officially back with their incredible peaches, and soon nectarines and plums. We are introducing a new vendor who makes handmade pastas. Woody Wolfe will be with us, too, singing his heart out to fill your spirit as you shop. Our next First Friday, August 1, will feature a children's book tent and children's book drive, so mark that on your calendars for a family outing.
There is a lot going on at this season's Growers Market: we'll see you all tomorrow!

This week:
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, corn, beets, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Mixed onions, cipollini onions, garlic, shallots, specialty potatoes, fresh eggs, cut flowers, Muscovy duck: whole, leg quarters, whole smoked, and duck andouille sausage
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, cabbage, stuffing squash, eggplant, cilantro, cut flowers, eggs,maple syrup, fresh lamb: ground, and pepper and onion sausage
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Peaches, nectarines, plums
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods, including fresh bread and granola

Check us out on Facebook

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Seasonal Recipe
Lamb Burgers with Cucumber Mint Salad

Adapted from Martha Stewart Living Magazine
Makes/Serves 4

These are a delicious and unique alternative to the traditional hamburger-on-the-grill, and thanks to our local producers, the Shirks of Quaff Meadows, locally raised
lamb is now available on a regular basis at our market.
Try topping these burgers with some caramelized onions, and perhaps a lemon and olive oil vinaigrette, and serve the Cucumber Mint Salad on the side~~~ enjoy!

Burgers
Ingredients:
2 pounds ground lamb
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh oregano, or 1 1/2 teaspoons dried
3 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 ounces soft goat cheese, cut into 4 pieces
1/4 cup fresh mint leaves

Directions:

1. Gently mix together lamb, parsley, oregano, garlic, salt, and pepper. Form into 4 balls. Scoop about a tablespoon of meat from the center of each ball; insert 1 piece of
goat cheese. Replace the spoonful of meat and pinch to seal, enclosing the goat cheese completely. Press gently into patties.

2. Heat grill to medium-high. Grill burgers, from about 4 minutes per side for rare to 7-8 minutes for well-done.

3. Serve with mint leaves on buns brushed with olive oil and toasted. Serve the cucumber-mint salad on the side.

Cucumber Mint Salad
Ingredients:
1 pound cucumbers
2 tablespoons coarsely chopped fresh mint leaves
1 medium shallot, minced
2 teaspoons champagne vinegar
1 tablespoon extra-virgin olive oil
Salt and fresh ground pepper to taste

Directions:
Use a vegetable peeler to remove alternating strips of cucumber peel, creating white and green stripes. Halve the cucumbers lengthwise and scrape out the seeds.
Cut each half into 1/8-inch slices and place in bowl. Add remaining ingredients and toss to combine.

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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.



Thursday, July 10, 2014

News from the SVGM

It has been a remarkable summer so far with the fair-weather weekends we've experienced, and after a week of some crazy storms, it looks like sunshine and near-perfect temperatures for another great weekend to work and play and cook and eat outside! So plan to shop at the market tomorrow for just about everything you could need for your al fresco meals. A frittata for brunch? We have the eggs, broccoli, onions, herbs, and cheeses to make the best frittata ever. Burgers for a casual supper? The best ground beef you'll ever taste is at our market, and all the toppings, too: lettuce, tomato, onion, and cheese.
Having a dinner get-together? How about a variety on the grill? Choose from Muscovy duck breasts, incredible pork tenderloins and chops, fresh chicken, grass-fed beef~~ all incomparable in quality and flavor, and raised locally and humanely. We have sauces and salsas, zucchini for the grill, freshly dug potatoes, and tomatoes starting to ripen in profusion. In celebration of vegetables, this week I offer two recipes: Sarah's Potato-Thyme Tart, and Garlicky String Beans.
This is the time of year to buy fresh and local~~~no excuses! Walk through our market and let your creative juices fly!
See you tomorrow~~~
This week at market:
Cow-a-Hen Farm: Sustainably raised free range chicken, pork and beef, hot dogs, sausage, freshly ground beef
Stone Meadow Farm: Artisan cheeses, grass-fed beef
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Green Meadow Farm: Raspberries, cherry tomatoes, kale, spinach, Swiss chard, head lettuce, potatoes, broccoli, zucchini & summer squash, cabbage, eggs, chicken, fresh cut flowers
Luke Weaver Greenhouses: Hothouse tomatoes & cucumbers, raspberries
Tarsa Family Farm: Lettuce, spinach, arugula, spring onions, garlic, potatoes, fresh eggs, herb plants, Muscovy duck breasts and sausages, fresh cut flowers
Quaff Meadows: Lettuce, spinach, radishes, kale, cukes, zucchini, red beets, blackberries, swiss chard, string beans, potatoes, cilantro, fresh eggs, fresh lamb, maple syrup
Love Well Soap Company: Goats' milk soaps and lotions, lip balms, liquid hand soaps, laundry detergent
O'Hara Orchards: Orchard fruits ( will be at SVGM when their fruit season starts)
Haole Boy Salsa: Specialty salsas and barbecue sauces
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Gemelli Bakery: Artisan breads and baked goods
Asher's Garden: Broccoli, yellow squash, cucumbers, cabbage, cherry tomatoes, onions, fresh cut flowers, baked goods


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Seasonal Recipe

Sarah's Potato-Thyme Tart
Adapted from Food to Live By by Myra Goodman (Workman Publishing, 2006)
Makes/Serves 4-6

A delicious dish that reminds you of a gratin, but has the advantage of being "lighter." The tart bottom is browned first on the stovetop, then the whole is finished in the oven. Flip the tart over on a serving platter, and the bottom becomes the top---

Ingredients:
1-1/2 pounds early summer potatoes, sliced 1/8-inch thick (no need to peel)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
2-3 teaspoons fresh thyme leaves
Salt and freshly ground black pepper

Directions:

1. Position a rack in the center of the oven and preheat the oven to 375 degrees.

2. Place the sliced potatoes in a bowl. Add 1 tablespoon of the butter and the olive oil and thyme. Toss to mix, then generously season with the salt and pepper.

3. Generously brush the sides and bottom of an ovenproof 7-inch skillet with the remaining butter. Arrange the potato slices in the skillet, starting at the side and working
around the edge and toward the center, overlapping the slices until the bottom of the skillet is covered. Continue, making 2 to 3 layers, until all the potato slices are used.

4. Tightly cover the skillet with aluminum foil. Place the skillet over medium heat and cook until the potatoes begin to brown on the bottom, 12 to 20 minutes.

5. Transfer the covered skillet to the oven and bake the potatoes until they are tender and easily pierced with the tip of a knife, 15 to 25 minutes.

6. Carefully remove the foil and loosen the potato tart from the pan with a spatula or knife. place a large plate on top of the skillet and, holding the plate securely against the
skillet, carefully turn the pan over to release the tart. Cut it into 4 or 6 wedges and serve hot.



Garlicky String Beans
Also from Food to Live By
Makes/Serves 4

This "simple" treatment of fresh green or wax beans is deceptively delicious, and totally kid-friendly, and it's great served warm, cold, or at room temperature~~~

Ingredients:
1 pound tender green beans or wax bean, or a combination, trimmed
Salt
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1/2 red bell pepper, optional, seeded and sliced into thin strips
Freshly ground black pepper

Directions:
1. Fill a large bowl of water with ice cubes and set aside.

2. Steam or boil the beans over high heat with 1 teaspoon of salt until they are crisp-tender, about 4-5 minutes. Immediately drain the beans, then plunge
them into the bowl of ice water to stop the cooking. Drain again well.

3. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper, if using. cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Add the
drained beans and cook until heated through, about 2 minutes. Season the beans to taste with the salt and pepper, and serve hot or at room temperature.


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Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.