.

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, October 30, 2014

News from the SVGM

Hey everyone! We are heading into our final regular-season outdoor market: tomorrow is it, October 31. The weather is cooler, most certainly, but it looks like the sun may shine a bit and the temperatures will hold in the mid-fifties. It has been a wonderful market season, and we all would like to thank you for your loyal and much-appreciated support through these past months and years. The SVGM has become a thriving and vibrant part of Fridays in this area, and we have been blessed by all of those who share our vision of providing nourishing, high-quality, small family-farm produced vegetables, fruits, meats, poultry, eggs, cheeses and other specialties. Thanks also to Brook Park Farm for hosting us; this has turned out to be THE location for us, and we look forward to many more seasons at Brook Park Circle.

As has been mentioned in the past few emails, next week the SVGM will move indoors into the left-hand area of Brook Park Pet Supply, as you face the store. We have a smaller, but steady group of vendors that will be regularly available to you at this winter location, so be sure to check it out. We should have some of the produce people there for a time; they will now be able to factor in an extended season of selling, so this will require planning for planting next year. As before with the growth of our regular-season market, we will appreciate your support of this new indoor opportunity, and look forward to it growing into a warm and inviting place to continue to supply you with the local foods you've come to love. Think "heated space" in the cold months ahead~~~ this is a unique find for a market location, and it's basically right where the summer market is, so there is no need for new directions!

This week's recipe is a satiating, fall-inspired pasta, Pappardelle with Lamb Ragu. Enjoy its hearty seasonality!

This will be the last weekly newsletter, until next spring: I will send out at least monthly updates for you through the late fall and winter, however, so be sure to watch for them.

So, we'll see you tomorrow, and we look forward to seeing you also in the months ahead! Thank you!~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Hothouse tomatoes
Tarsa Family Farm: Mixed onions, cipollini onions, onion and garlic braids, garlic, shallots, specialty potatoes, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; Tunis lamb, organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, turnips, cilantro, cut flowers, eggs, maple syrup, lamb
O'Hara Orchards: Apples and cider
Mountainside Homestead: Gluten-free flour mixes, baked goods, handmade body care products
Asher's Garden: Cabbage, squash, baked goods, including fresh bread and homemade 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
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Pappardelle with Lamb Ragu
Adapted from Food & Wine, recipe by Andrew Carmellini (foodandwine.com)
Makes/Serves 6

Fresh lamb can be found at Tarsa Family Farm or Quaff Meadows; the quality of the lamb is what will make this dish stand apart! The herbs and spices give it complex and luxuriant layers of flavor~~~

Ingredients:
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken or lamb stock
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Directions:

1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion, and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.
Add the lamb, coriander, fennel, cumin, rosemary, and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the
wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the
liquid is slightly reduced, 25 to 30 minutes.

2. In a large pot of boiling salted, water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon oil and toss over
low heat.
Serve the pasta in bowls, topped with the fresh ricotta and mint.


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





Thursday, October 23, 2014

News from the SVGM


The growing cycle may well be winding down for the produce of the SVGM's vegetable growers, but traditional fall crops like potatoes and sweet potatoes, winter squash, turnips and cabbage have a heartiness and earthiness that speaks to the growing hunger we all experience as the days get shorter and cooler. Even the greens that thrive in the crisp fall weather~~~ kale, chard, lettuce~~~ taste stronger, and take to soup-ing and stewing as part of a filling and nourishing meal. With just two more weeks of our outdoor market, I urge you to make a point to stop at the SVGM to thank these incredible farmers for the gorgeous fruits and vegetables they've supplied your refrigerators and tables with this season. This week's recipe, Tuscan Kale Salad with Spicy Currants and Fried Eggs, is a great weeknight main-dish salad that highlights the versatility of a fresh bunch of kale: it's not just for soups and sides! Grab those shopping bags,and we will see you tomorrow~~~
This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
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, unsprayed pears and cooking apples (Rambo), fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, red beets, swiss chard, string beans, potatoes, sweet potatoes, cabbage, stuffing squash, carrots, 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: Cabbage, squash, baked goods, including fresh bread and homemade 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
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Tuscan Kale Salad with Spicy Currants and Fried Eggs
Adapted from America Farm to Table by Mario Batalli and Jim Webster (Grand Central Publishing, 2014)
Makes/Serves 6

With the widespread availability of locally produced fresh eggs, more and more people are finding they're not just for breakfast anymore. They're a cozy, substantial comfort food at their best,
and this salad does the trick: serve it with thick slices of good quality garlic toast for a simple yet delicious quick supper. It's got a kick to it~~ adjust the sriracha to taste if you need to!

Ingredients:
2 tablespoons dried currants
6 tablespoons white balsamic vinegar
2 tablespoons sriracha sauce
6 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 tablespoon tiny capers, drained
1 teaspoon kosher or sea salt, plus more as needed
2 bunches Tuscan kale (about 1 pound), cut crosswise into paper-thin slices
2 tablespoons pine nuts, lightly toasted
6 to 8 large eggs (1 per person, or more for a bigger eater!)
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano

Directions:
Place the currants in a small microwave-safe bowl; add the vinegar and sriracha and microwave for 20 seconds on high, then remove and place in a slad bowl to cool.

When cool, add 4 tablespoons of the olive oil, the lemon zest, lemon juice, capers, and salt and whisk together to make a light dressing.

Add the Tuscan kale and toss with the vinaigrette to coat well. Add the pine nuts and let stand at room temperature for 10 minutes.

In a 10-inch nonstick pan, heat the remaining 2 tablespoons olive oil over moderate heat.

Crack the eggs into the pan and cook slowly the way you like them!

Season the eggs with salt and pepper and sprinkle the yolks with the Parmigiano.

Toss the salad one more time. Divide the salad among serving plates; slide an egg or two over the top of each, and serve.

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






Thursday, October 16, 2014

News from the SVGM

It's been misty and humid and wet out there this week, with the temperatures as mild as they've been and the steady rains that have soaked the area. Everything is greening up again, reviving beautifully, and the water feels so welcome after the drying month of September. The trees continue to color into golds and reds and oranges and yellows. and the air feels gentle and soft with all the moisture its holding. This weekend we'll be back to more normal fall days, with perhaps the threat of frost for those of us living in the river valley, but I guess it's about time to give up the lingering flowers and tomato plants! The Growers Market is as beautiful as ever this time of year, so be sure to catch these last weeks at our outdoor location; we just may even move the final market on October 31 inside, depending on how fast the daylight disappears over the next two weeks! The Market will officially begin its indoor season at Brook Park Pet Supply on Friday, November 7, with hours starting at 2pm and ending approximately at 5pm or a bit after. Sharon at Brook Park Pet Supply has been great working with us, and the 5pm end-time is necessary for now because the space is currently also being used for 6pm dog-training classes.
A quick mention about some new products that Stone Meadow Farm has to offer: be sure to try their new all-beef (grass-fed beef) ring bologna, bratwurst, and fresh chorizo. I've tasted the bologna and it is delicious, with lots of garlic and spice and virtually no nitrites.
This week's recipe, Roast Chicken with Goat Cheese, Honey and Thyme, is a nice variation on the classic roast chicken, and this is the season when something roasting in the oven smells incredibly inviting and nourishing. Fresh chickens are available at both Tarsa Family Farm and Beaver Run Farm, and sometimes at Cow-a-Hen Farm; you can pick up the garlic and shallots called for, too, at Tarsa. There is nothing quite like a roasted fresh local chicken!
See you tomorrow~~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
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), fresh eggs; fresh Muscovy duck and heritage chicken; organically processed 2-ply Tunis wool
Quaff Meadows: Lettuce, mesclun, arugula, spinach, radishes, kale, 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: Cabbage, cherry tomatoes, baked goods, including fresh bread and homemade 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
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe

Roast Chicken with Goat Cheese, Honey, and Thyme
Adapted from The Best of Food & Wine, recipe by Robert Del Grande (American Express Publishing, 1992)
Makes/Serves 4

A roast chicken infused with garlic, apple, thyme and shallots, and finished with a lovely goat cheese sauce~~~

Ingredients:
One 3-4 pound chicken
1 teaspoon coarse salt
1/2 teaspoon coarsely cracked black pepper
12 large sprigs of fresh thyme, or 2 teaspoons dried thyme
1 head of garlic, cloves separated but unpeeled
1 tart green apple, such as Granny Smith, peeled and quartered
1 onion, peeled and quartered
4 whole large shallots, unpeeled, or 8-10 small
4 tablespoons unsalted butter
1/4 cup honey
1/4 cup cider vinegar
1 cup dry white wine
2 ounces mild goat cheese, such as Montrachet
1/4 cup heavy cream

Directions:
1. Preheat the oven to 450 degrees. Sprinkle the cavity of the chicken with 1/4 teaspoon of each of the salt and pepper. Place half the thyme and half the garlic cloves
in the cavity. Truss the chicken. Rub the skin with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.

2. Place the chicken in a roasting pan. Surround with the apple, onion, shallots and remaining garlic cloves. Roast for 30 minutes.

3. Meanwhile, in a small heavy saucepan, combine the butter, honey and viegar. Cook over moderate heat, stirring frequently, until the butter is melted, to make basting sauce.

4. Baste the chicken every 5 to 10 minutes as it roasts for about 30 minutes longer, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees. It may take an additional
15-20 minutes if the bird is closer to 4 pounds. Turn the vegetables occasionally to coat with drippings so that they will be evenly caramelized.

5. Turn off the oven. Remove the chicken, shallots and garlic cloves to a heatproof platter, cover loosely with foil and return to the oven to keep warm.

6. Place the roasting pan on top of the stove. Add the wine and bring to a boil, scraping up any browned bits from the bottom and sides of the pan, and mashing the apple and onion into the sauce.

7. Strain the sauce into a medium saucepan and return to a boil. Strip the leaves from the remaining thyme and mince.Stir the thyme, goat cheese and cream into the sauce. Boil until slightly thickened, about 5 minutes.

8 To serve, remove the thyme and garlic from inside the chicken and discard. Carve the chicken into serving pieces and arrange on a platter. Surround with the caramelized garlic and shallots.
Pass the sauce separately.

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





Thursday, October 9, 2014

News from the SVGM

Last night's full moon was the first full moon of this autumn season, and it was a gorgeous one, the Blood Moon, as it wove in and out of the passing clouds. The gentle wind that rustled the changing leaves only heightened the mystical magical atmosphere of the bright night~~ fall is definitely upon us! We are in our last month of our outdoor season, with just 4 more Fridays to go until we move the SVGM inside at Brook Park Pet Supply. The cool-weather crops are gorgeous and crisp and sweet, from delicious apples to crunchy lettuces and cabbage, and pumpkins are starting to appear for your Halloween decorating. Potatoes, sweet potatoes, and winter squashes, fresh garlic and onions, beets, kale and chard~~~ it's a great time to shop for those homemade soups that your appetites are craving. And don't forget about the chickens and pork loins and beef roasts for the oven~~~ we've got just about everything you need and want to satisfy those changing tastebuds as the days grow shorter and cooler. This week's recipes are all about apples, and some cabbage, too: Ginger Roasted Apples with Ice Cream for dessert, and Cabbage Salad with Apples and Walnuts, a crisply tasty side salad that goes well with pork and chicken, either roasted or on the grill. 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
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, 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: Cabbage, cherry tomatoes, baked goods, including fresh bread and homemade 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
The Farm in Milton: Specialty peppers, hot & sweet; kale, greens

Check us out on Facebook

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Seasonal Recipe
Ginger Roasted Apples with Vanilla Ice Cream
Adapted from A Well-Seasoned Appetite by Molly O'Neill (Viking, 1995)
Makes/Serves 4

Now is the best time to make a dessert like this, when the apples are at their peak locally, and they taste it: fresh off the tree, crisp, sweet or tart or a combination of both, juicy
and tasting of autumn~~~

Ingredients:

1/2 cup water
1 cup sugar
2 tablespoons grated fresh ginger
4 large sweet-tart cooking apples like Macoun, peeled, cored, and cut into 1/2-inch slices
1 pint vanilla ice cream

Directions:
1. Preheat the oven to 400 degrees F.

2. Combine the water, sugar, and ginger in a medium saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Let stand for
10 minutes. Strain through a fine-mesh sieve.

3. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, turning once,
about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rou ds and place on the plates. Fan the apple slices around the ice cream
and serve immediately.

Seasonal Recipe #2
Cabbage Salad with Apples and Walnuts
Adapted from Chez Panisse Fruit by Alice Waters (HarperCollins, 2002)
Makes/Serves 6

A simple side salad that makes the most of two of fall's most predominant crops: cabbage and apples. This is a somewhat more elegant "slaw!"

Ingredients:
1 small head green cabbage
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
1/2 cup olive oil
2 tablespoons creme fraiche or heavy cream
2 apples, any crisp, tasty eating variety

Directions:
1. Preheat the oven to 375 degrees F.

2. Tear off and discard the tough outer leaves of the cabbbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.

3. Toast the walnuts in the oven for 8 minutes, then coarsely chop or crumble them.

4. To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper. Whisk in the olive oil and then the creme fraiche or
heavy cream. Taste and adjust the acid and salt as desired.

5. Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts with the
dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

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





Thursday, October 2, 2014

News from the SVGM

It's been a beautiful Indian Summer, and now it looks as if we'e heading into the true cooler temperatures of the season. The nip of the cold, though, brings out the sweetness of cold-weather vegetables, like cabbages and brussels sprouts and kale. And the abundance of the harvest becomes apparent as farmers race to beat the first frost. Now is a great time to start to stock up on those winter vegetables that store well, such as potatoes, winter squashes, garlic and onions. This week's recipes, in fact, celebrate the onion, yes, the onion; scroll down for some great ideas: Fettuccine with Red Onions, Blue Cheese, and Thyme, and Pork Chops with Sage, Onion, and Prosciutto. And it's getting close to the time to buy your Halloween pumpkins! Also, look for further updates on details for the SVGM winter market in the coming newsletters; we are all very excited about this finally coming together.
Put this all together with the harvest festival feel of our First Friday tomorrow, and what better reason can there be to go to the SVGM? We'll have a face-painting tent for the kids, and so much incredible locally-produced food, you'll want to bring three or four shopping bags with you~~~

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
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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Seasonal Recipe

Fettuccine with Red Onions, Blue Cheese, and Thyme
Adapted from The Herbfarm Cookbook by Jerry Traunfeld (Scribner, 2000)
Makes/Serves 4

A creamy pasta dish for an elegant side that showcases the humble red onion: look for many specialty onions at Tarsa Family Farm, and fresh pasta at Fasta & Ravioli Co. Be sure to use a good-quality blue cheese for this pasta. There are quite a few to choose from these days at the local grocery stores~~~

Ingredients:
6 quarts water
1 1/2 tablespoons salt
1 large red onion
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped fresh thyme
1/3 cup dry white wine
3/4 cup heavy cream
1 pound fresh fettuccine, or 12 ounces dried
3 ounces crumbled blue cheese, such as Danish blue, Gorgonzola, Bleu d'Auvergne, or Roquefort
Freshly ground black pepper

Directions:
1. Onion. Fill a large pot with the water, add the salt, and bring to a boil over high heat. Peel the onion and cut it in half from root to tip. Cut out the dense core at the root end and slice the onion 1/4 inch thick, again from root to tip. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring very often, until they begin to soften but still hold their shape and have some snap when you bite into a piece, about 4 minutes. Add 2 tablespoons of the thyme and the wine and let the mixture boil for a minute or two to evaporate the alcohol. Stir in the cream and remove the pan from the heat.

2. Pasta. Stur the pasta into the boiling water and cook until tender but still firm, 3 to 4 minutes for fresh pasta, or 7 to 10 minutes for dried. Bring the sauce to a simmer. Drain the pasta and add it to the skillet. Sprinkle with the cheese and toss, using tongs or 2 wooden spoons, until about half the cheese melts into the sauce but small pieces remain. Taste and add black pepper, and additional salt depending on the saltiness of the cheese. Transfer the pasta to warmed shallow bowls or plates and sprinkle with the remaining thyme, Serve right away.

Seasonal Recipe #2
Pork Chops with Sage, Onion, and Prosciutto
Adapted from The Herbfarm Cookbook, see above
Serves 4

These are pan-seared and braised chops, finished in the sauce for the final cooking, for a savory combination of flavors perfect for the cooling weather. Though 1/2 cup sage seems like a lot, the flavor mellows when it is slowly cooked with the onions and blends wonderfully with the pork and prosciutto flavors.

Ingredients:
4 bone-in pork chops, about 1- 1 1/4 inch thick
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, or 2 smaller onions, (about 10 ounces total), sliced 1/4 inch thick
1/2 cup very coarsely chopped fresh sage
4 ounces thinly sliced prosciutto, cut into 1/4-inch wide strips
1 1/2 cups chicken stock
2 teaspoons Dijon mustard

Directions:

1. Searing the pork. Generously season both sides of the chops with salt and pepper. Heat the oil in a large skillet over medium-high heat until it begins to smoke. Using tongs, lower the pork chops into the pan and brown well on both sides, about 3 minutes per side. Transfer the chops to a large plate and set them aside.

2. Onion mixture. Reduce the heat under the skillet to medium-low and add the onion and sage. Cook, uncovered, stirring often, until the onion is softened and light brown in color, about 4 minutes. Stir in the prosciutto and cook until it loses its rosy color, about 1 minute. Add the stock and mustard.

3. Braising. Return the pork chops to the skillet, reduce the heat to low, and cover the pan. Very gently simmer the chops until an instant-read thermometer inserted horizontally into the center of a chop registers 145 to 150 degrees F, 10-12 minutes. Transfer the chops to a warmed platter. Increase the heat under the skillet to high and boil the sauce until it is slightly thickened. Taste and season with additional salt and pepper if needed. Spoon the sauce over the chops and serve right away.

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


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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


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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.