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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, September 25, 2014

News from the SVGM

I apologize for the delay in getting this out this week: I found myself without internet access today. Happy Autumn to all! Even thought the market season is about to enter its last month, we have lots of news for you this week.

We hate to do so, but after this week's market, we will be saying goodbye to Ruth & Amos Lapp of Green Meadow Farm; they are moving out of the area. Ruth and Amos have become a beloved family to all of us here at the SVGM, and we will miss them, and wish them well. Be sure to stop by and thank them for their beautiful food and flowers, and to give them your blessing.

The SVGM will host two guest vendors this week that I think will interest you. Flavia & Nicholas Barger of Rebersburg, PA, will be here with their ready-to-eat Brazilian Munchies: check them out on Facebook~~ their foods look delicious! We also have Lynn Yocum with The Farm in Milton. They are a non-certified organic farm, and we look forward to having them in our produce lineup.

Next week brings our final First Friday of the season, and, yep, it will have a "Harvest" theme; details in next week's newsletter.

For the past couple of years, many of our vendors have discussed the possibility of continuing the SVGM throughout the winter months. It looks like it's a go! Brook Park Pet Supply is working with us to have use of the space that is adjacent to the main store. Market will take place Fridays as usual, but stay tuned for the exact hours of operation. I'll also keep you up to date on the participating vendors. It's great to be able to have an indoor heated market space for the cold months ahead; many thanks to Sharon of Brook Park Pet Supply for helping to make this happen!

I'm going to dash this off to you now---- it's going to be a pretty picture-perfect day tomorrow, so be sure to get to market early for the best selection. See you there!

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, acorn squash, sweet potatoes, celery, sweet peppers, 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, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), pear lemonade, fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, cukes, zucchini, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, eggplant, turnips, cilantro, cut flowers, eggs, maple syrup
O'Hara Orchards: Apples and cider
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
Cow-a-Hen Farm: Sustainably raised free range Guineas, pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces


Check us out on Facebook

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





Thursday, September 18, 2014

News from the SVGM

The onset of fall is one of the most beautiful times of year here in Central Pennsylvania. Honestly, nothing showcases the rolling hills and fields of our countryside quite like the sun as it sits lower on the horizon each day: the offset light throws brilliant shadows and backlights through the changing colors of the cornfields and tree lines, and the clarity of the air in these autumn days is breathtakingly energizing. This is also one of the most beautiful times of the market season, with vendor tables piled high with every color of the vegetable and fruit spectrum, and the days a pleasant temperature for shopping. Our meat and poultry producers are at their prime, too, with abundant selections of all kinds of cuts of beef and pork and chicken. Make a fresh tomato sauce with the freshest of garlic, tomatoes, and herbs for a late summer-tasting pasta; or make a roast chicken or beef or pork tenderloin with local potatoes and squashes if your appetite is changing and longing for something heartier. This week's recipe, Cabbage-and-Kale Soup with Farro, is a great "bridge" recipe for this time of year when the appetite fluctuates almost as much as the temperatures.Regardless, the season is fast moving toward its final month of October, so make sure you stock up-- now is the time, also, to speak with your farmers to find out how you can continue to buy from them through the late fall and winter months.

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, acorn squash, sweet potatoes, celery, sweet peppers, 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, onion and garlic braids, garlic, shallots, specialty potatoes, heirloom tomatoes, unsprayed pears and cooking apples (Rambo), pear lemonade, fresh eggs; fresh Muscovy duck and heritage chicken; 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, turnips, cilantro, cut flowers, eggs, maple syrup, fresh lamb: ground, and pepper and onion sausage
O'Hara Orchards: Apples
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
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 Recipe
Cabbage-and-Kale Soup with Farro

Adapted from Food and Wine by Melissa Perello (www.foodandwine.com)
Makes/Serves 6

Vary the sausage, even increase the proportion for a bolder flavor~~~ throwing in a
the rind of Parmesan also gives the broth a richer flavor. As would be expected, this soup
is even better the day after! A fresh cabbage from the market would be a delicious substitute for the Savoy cabbage.

Ingredients:
1 tbsp. extra-virgin olive oil
one 2-ounce piece pancetta, finely diced
1 medium onion,finely diced
2 garlic cloves, minced
1 ounce anchovy paste (4 tsp.) or 4 anchovy fillets
1 1/4 cup farro
1/2 head Savoy cabbage---tough stems discarded, leaves torn into large pieces
1 bunch kale, stems discarded
2 quarts chicken stock or low-sodium chicken broth
1 cup water
6 thyme sprigs
1 small rosemary sprig
1 ounce Parmigiano-Reggiano rind plus 3 tbsp. grated
Salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley


Directions:

1. Preheat the oven to 350 degrees. In a heavy oven-proof Dutch oven or enameled cast-iron casserole, heat the oil.Add the pancetta and cook over moderate heat until the
fat is rendered, 3 to 4 minutes. Add the onion and garlic and cook until softened, 5 minutes. Add the anchovy paste and cook for 30 seconds. Add the farro and cook, stirring, for
3 minutes. Add the cabbage and kale and cook, stirring, until just wilted.

2. Add the chicken stock, water, thyme and rosemary sprigs and cheese and bring to a simmer. Cover the soup, transfer to the oven and cook for 1 hour, until the farro and greens are
tender. Alternatively, simmer the soup over moderate heat for 1 hour. Season the soup with salt and pepper. Transfer the soup to bowls, garnish the soup with the parsley and grated cheese and serve.


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




Thursday, September 11, 2014

News from the SVGM

Tomorrow's market day forecast is a distinctive shift into the mid-70's-degree days that signal the onset of autumn. We are just ten days away from this year's Autumn Equinox, and the harvest at the SVGM is
in its full abundance~~~ grab your shopping bags, and visit the market now, because the upcoming fall also means there are only 8 more weeks to go before the end of this market season. Make the most of these weeks; indulge fully in the gorgeous food that these growers and producers have to offer! And now is the time to check with your favorite vendors to find out what they will have available and where to get it during the off-season. This week's recipe is a tasty, warm late-summer-into-fall salad, Wild Mushroom, Butternut Squash, and Baby Spinach Salad. As always, many of the necessary ingredients can be found at this week's SVGM~~~ see you there 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, acorn squash, sweet potatoes, celery, sweet peppers, 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, watermelon, tomatoes, fresh eggs; 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, corn, melons, turnips, 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
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 Recipe
Wild Mushroom, Butternut Squash, and Baby Spinach Salad
Adapted from The Cakebread Cellars Napa Valley Cookbook by Dolores & Jack Cakebread with Brian Streeter (Ten Speed Press, 2003)
Makes/Serves 4 to 6

This is the kind of recipe that lets you know fall is almost here, if not here already! The flavors have a wonderful depth, and the butternut squash and fresh spinach are two of those crops that
signal cooler weather.This is a warm salad with a few more involved steps, but this is what adds the unique layers of flavors. Make this a main dish salad by topping it with grilled chicken or pork tenderloin or steak~~~ a plump sausage would also hit the spot!

Ingredients:
1 1/2 pounds assorted wild mushrooms ( such as chanterelle, shiitake, or oyster)
2 cups water
2 tbsp. soy sauce
3 cloves garlic
1 sprig thyme
2 pounds butternut squash, peeled and cut into 1/2-inch cubes
1/3 cup plus 1/4 cup extra virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 tbsp. fresh thyme leaves
1 tbsp. fresh lemon juice
1/2 cup walnut oil
5 ounces baby spinach leaves, or fresh spinach leaves torn into bite-size pieces
1/2 head radicchio, torn into bite-size pieces
1 head Belgian endive, cut into bite-size pieces
1 ounce dry jack cheese, shaved, or cheese of your choice

Directions:
Preheat the oven to 400 degrees.

Wipe clean and stem the mushrooms, reserving the stms. Cut the caps into 1-inch pieces.

Combine the water, mushroom stems, 1 tbsp. soy sauce, 1 of the garlic cloves, and the sprig of thyme in a small saucepan. Bring to a boil over medium heat. Reduce the heat to
low and simmer for 30 minutes. Strain the mushroom broth into a clean saucepan.

Spread the squash on a baking dish. Pour the 1/4 cup olive oil over the squash and toss to coat evenly. Sprinkle with salt and pepper. Bake for about 20 minutes, until the center is
tender and the outside is browned.


Spread the mushrooms out in a baking dish and drizzle with the 1/3 cup olive oil and the remaining 1 tbsp. soy sauce. Add the thyme leaves. Chop the remaining 2 cloves garlic and add to
the mushrooms. Sprinkle with salt and pepper and cover with aluminum foil. Bake for 20 minutes, until the mushrooms are soft. Remove from the oven and remove the foil. If there are any
juices in the bottom of the dish, strain them into the mushroom broth.

Increase the oven temperature to 500 defrees. Return the mushrooms to the oven, uncovered, and cook for 10 to 15 minutes until browned and crisp.

Bring the mushroom broth to a boil over high heat and cook for 10 to 15 minutes, until reduced to 1/4 of the amount. Add the lemon juice. Whisk in the olive oil.

Combine the spinach, radicchio, and endive in a large bowl. Add the squash, mushrooms, and vinaigrette. Toss to coat. Divide among serving plates and top with the shaved jack cheese.


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




Thursday, September 4, 2014

News from the SVGM

It's the first week of September, and it finally feels like summer! Tomorrow should be a beautiful sunny warm day, and a great one to come out to join us for our September First Friday celebration. Woody Wolfe will be playing a special children's show, and entertaining kids is this talented musician's forte. Woody's organization, Hand to Heart Ministries, allows him to travel to children's hospitals and children's camps, even overseas, to play cheering and uplifting music for those kids suffering from terminal illnesses. He is not only a gifted musician, but a gift in the truest sense of the word to all the kids and families he's touched through Hand to Heart. He is a joy to watch, so bring the children out for an afternoon of special music; you parents can listen while you shop!

Abundant produce continues to grace the tables of our market: sweet peppers are finely ripened, the tomatoes are delicious as always, and there are some very interesting heirloom squashes to try. And the proverbial what to do with all that zucchini? Try the two recipes this week: the Italian-inspired Zucchini, Onion, and Ricotta Pie, and Creamy Pasta with Roasted Zucchini, Almonds, and Basil. Last, but certainly not least, don't forget to talk to our poultry and meat vendors, too: from veal cutlets to lamb chops, to bacon and sausages of all kinds, from guineas and muscovy duck to chicken and grass-fed beef~~ stop by to see what's available, they may surprise you!

See you all tomorrow~~ have a great day!

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, acorn squash, sweet potatoes, celery, sweet peppers, 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, watermelon, tomatoes, fresh eggs; 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, corn, melons, turnips, 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, apples
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
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 Recipe
Zucchini, Onion, and Ricotta Pie
Adapted from Saveur Magazine, issue number 166 (saveur.com)
Makes/Serves 6

Various squash, peppers, and/or eggplant can be substituted for the zucchini in this recipe~~ It's delicious served hot or at a convenient room temperature.

Ingredients:
1/4 cup olive oil
2 cloves, garlic, thinly sliced
1 shallot, thinly sliced
6 medium zucchini, thinly sliced
1/2 cup grated pecorino
1/2 cup ricotta
1/2 cup roughly chopped parsley
4 eggs, beaten
Salt and freshly ground pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs

Directions:

1. Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4-6 minutes. Add zucchini; cook, stirring occasionally, until golden, about
15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley,eggs, salt and pepper.

2. Heat oven to 350 degrees. Grease a 10" pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly
puffed, 40-45 minutes. Serve hot or at room temperature.

Creamy Pasta with Roasted Zucchini, Almonds, and Basil

Adapted from The New York Times (October 13, 2010)
Makes/Serves 2

This recipe can easily be expanded to serve as many people as you like; look for a good-quality, organic whole wheat pasta; there are quite a few good ones these days to choose from! Roasting the zucchini brings out its natural sugars and transforms it into something special~~~

Ingredients:

2 medium zucchini, cut into 1/2 cubes (about 3 cups)
1 1/2 tbsp. extra-virgin olive oil
3/4 tsp.salt
Freshly ground pepper, to taste
2 tbsp.slivered almonds
1/3 cup heavy cream
1 sprig basil, with leaves and stem
3 tbsp. goat cheese
1/2 tsp. finely grated lemon zest
6-8 ounces whole wheat spaghetti or linguine

Directions:
1. Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 tsp. salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing
occasionally, until golden and tender, 20-30 minutes.

2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3-4 minutes. Transfer to a small bowl.

3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth.
Remove from heat; stir in lemon zest and 1/4 tsp. salt. Cover and keep warm.

4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce.
Serve topped with the zucchini and almonds.


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





Thursday, August 28, 2014

News from the SVGM

Labor Day is upon us, the summer's end long weekend of picnics with friends and family gatherings; that means the grills will be fired up and all manner of outdoor feasting will take place in celebration. And the SVGM is the place to get all your feasting needs: meats and poultry, burgers, sausages, and hot dogs; greens and cukes and tomatoes and potatoes for salads, corn, beans, zucchini and eggplants for vegetable side dishes, fresh handmade pastas, garlic and onions for spicing it all up, and cheese to top your burger or snack on. Fresh peaches, nectarines, watermelons and apples for your dessert creations, and stunning fresh flowers for all of your tables!

And though it may be Labor Day weekend, the traditional "last hurrah" of summer, there are still two more months of marketing to be had, with some of the best and hardiest produce not only for grilling, but also for stews and gratins and soups as the autumn begins to set in. Acorn squashes and sweet potatoes are beginning to appear, and greens like kale and chard and spinach love the cooling temperatures that fall brings. Not to mention pumpkins and even more apples. So enjoy this gorgeous weekend, and the abundant shopping at the market~~~ and know there's still so very much to look forward at the SVGM as we move into the months of September and October.

See 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, acorn squash, sweet potatoes, celery, sweet peppers, 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, watermelon, tomatoes, fresh eggs; 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, corn, melons, turnips, 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
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 Recipe
Chile-Dusted Fried Green Tomatoes
Adapted from Red Sage by Mark Miller (Ten Speed Press,1999)
Makes about 20 tomato slices

This is truly the right season for an old-fashioned recipe like fried green tomatoes......but with a distinctly different twist. The Red Chile Crema ups the spice, and turns these into a delicious side dish to accompany anything grilled.

Ingredients:
1/2 cup yellow cornmeal
1/4 cup flour
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons grated Parmesan cheese
1 teaspoon Ancho chile powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
4 green tomatoes, sliced 3/8 inch thick
1/4 cup olive oil. or nonstick cooking spray

Directions:
1. Combine the cornmeal, flour, basil,Parmesan,chile powder, salt and pepper and stir well. Beat together the eggs, and 2 tablespoons water in a shallow bowl. Dust the tomatoes lightly with the cornmeal-flour mixture, dip them in the egg mixture, then pass them again throughout the cornmeal-flour mixture, coating lightly but well.

2. Heat a griddle or sauté pan over low heat. Add just enough oil to prevent sticking; if using a griddle, use nonstick spray. Saute the tomatoes, reducing the heat slightly and adding more olive oil if necessary, until golden brown around the edges. Flip the tomatoes and brown the other side. The tomatoes should be cooked through but still fairly firm.

3. Drain on paper towels and serve at once accompanied by Red Chile Crema.

Red Chile Crema
Makes about 1 1/4 cups

Ingredients:

1 cup heavy cream
1 tablespoon buttermilk
2 cloves roasted garlic
3 chipotles in adobo sauce (available at specialty food stores and many grocery stores)

Directions:

Heat the cream in a saucepan over low heat to room temperature 970 to 75 degrees). Transfer the cream to a clem bowl, add the buttermilk, and cover with cheesecloth. Let stand overnight at room temperature. The next day, the crema should have the consistency of loose sour cream. Transfer the creme to a blender, add the garlic and chipotles, and puree. Keep refrigerated in an airtight container. The crema will keep in the refrigerator for 2 to 3 days.

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Questions or comments? Want to be more involved? Contact the SVGM 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


Check us out on Facebook

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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.