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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, July 2, 2015

News from the SVGM

We head into the Fourth of July holiday weekend this week, and, yes, the SVGM will be open during its regular hours tomorrow to provide you with your holiday feasting needs! Each week the market brings more and more fresh summer vegetables, and this week we'll see broccoli, green beans and cucumbers, among the lettuces and garlic and potatoes and peas already on the tables. It's still raspberry season, and we've got both sweet and sour cherries, too, and even black currants. Our meat and poultry farmers have not only traditional burgers and hot dogs and chicken, but an array of specialty sausages, ribs, and even ground lamb and lamb shanks and legs. There are excellent artisan ketchups and barbecue sauces and mustards to accompany your grilled treats. And fresh pastas, raw milk cheeses, lovely soaps and lotions, gluten-free goodies, granola and apple butter,
are just a sampling of the abundance of locally produced goods we have to offer.

This week, Linn Auman of Garden Secrets has his special Sunflower Seed Pesto; he uses only sunflower seeds in his pesto because so many people have nut allergies, and Linn wants to offer them this delicious alternative. He uses no nuts in his ketchup kitchen to avoid any possible contamination.

Dancing Bear Farm won't have their bagels for a few weeks, but rest assured, those delicious bagels will be back! Therese will have the last of the Early Bird tickets for Dancing Bear's Midsummer Music & Mangia festival (July 18) for sale; they are $5 off the regular advance price and $10 of the price at the gate.

And tomorrow is our First Friday event of this season. The Union County Library will be with us for the kids, and the subject will be growing food. The SVGM will also have a planting table: bring your child along and let them plant a cabbage seed to take home to raise!

Tomorrow's market is a great way to kick off your holiday weekend~~~ see you there!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Sustainably raised fresh pork, beef and chicken, sausage, fresh ground beef, veal , fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Sweet and sour cherries
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic, shallots, onions, cucumbers; rosemary plants, organically processed 2-ply Tunis wool, flowers, Meadow tea
Quaff Meadows:
Lettuce, mesclun, broccoli, zucchini, green beans, radicchio, carrots, baby kale, spinach, radishes, turnips, onions, red beets, peas, eggs, red potatoes, lamb: legs, shanks, ground, sausage
Haole Boy Salsas (occasional vendor):
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto
Brazilian Munchies:
Empadinha (Chicken Pastry), Esfiha filled with chicken, Gluten Free Cheese Bread stuffed with cheddar, smoked sausage or Pulled Pork (new!!!), Coxinha (Tear Drop Chicken Croquette) and Cheese Ball (Croquette ball filled with cream cheese, mozzarella and parmesan) + Brazilian Truffles (candies).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, iced tea, no bagels for the next few weeks
Grass Roots Family Farm:
Rainbow chard, black currants, kale, parsley, fresh garlic, cut flowers, beets
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked fruit pies with a Fourth of July theme, angel food cake, cupcakes, Rhubarb punch, yellow cherry tomatoes
The Farm in Milton:
Greens, lettuces, potatoes
Wild for Salmon:
See you in August!
Blyler’s Fruit Farm:
Sweet cherries, greens, full strength apple cider vinegar, applesauce, apple butter, Fuji apples, pear butter, apple cider, dried apple slices, sugar peas, cabbage


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Seasonal Recipe
Lamb Shank Sloppy Joes with Onion Marmalade

Adapted from America Farm to Table by Mario Batali & Jim Webster (Grand Central Life & Style, 2014)
Makes/Serves 6

Mario Batali's "gussied-up" sandwich has a delicious layering of flavors that make it a sophisticated version of the classic~~ easily paired with a great wine for a casual but special dinner with friends~~

Ingredients:
For the Marmalade
2 medium red onions, cut into 1/4 inch dice
2 cups Lambrusco or other light-bodied fruity red wine
1 cup orange juice
1/2 cup sugar
2 juniper berries

For the Lamb Shank Ragu
3 tablespoons extra-virgin olive oil
2 pounds lamb shank meat, (from @ 3 lamb shanks), cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 large onion, cut into 1/4-inch dice
6 cloves garlic, thinly sliced
1 small carrot, cut into 1/4-inch dice
1 rib celery,cut into 1/4-inch dice
1 cup dry white wine
1 (28-ounce) can whole Italian plum tomatoes, crushed, with their juices

To Assemble
6 firm ciabatta or kaiser rolls
1 tablespoon chopped fresh rosemary
2 bunches watercress (or try arugula!)

Directions:
1. Marmalade
In a 2-quart saucepan, combine the red onions, wine, orange juice, sugar and juniper berries.Set over high heat and bring to a boil. Lower the heat to medium and reduce until tick like a marmalade,
about 60 minutes. Remove from the heat and let cool. Remove the juniper berries and set aside.

2. Lamb Shank Ragu
In a heavy-bottomed pot, heat the olive oil over medium heat until smoking. Season the lamb shank pieces with salt and pepper and cook until deep, dark, golden brown on all sides, about 15 minutes. Add the onion, garlic, carrot, celery and cook until slightly caramelized and light golden brown, about 10-12 minutes. Add the wine and tomatoes and bring to a boil. Reduce the heat to maintain a simmer and cook for 90 minutes, or
until the lamb is fork tender. Shred the lamb pieces with two forks and set aside to cool in the refrigerator overnight so the flavors will marry and the rage will develop more complexity.

3. Assemble the Sandwiches
Slice the breads in half lengthwise and grill or toast them. In a medium saucepan, reheat the rage over low heat until piping to. On the top half of the bread, spread the onion marmalade and sprinkle
with the rosemary. Spoon the lamb onto the bottom half, making sure to overfill the sandwich with the stuffing. Garnish the sloppy joes with a good fistful of watercress or arugula and serve.


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




Thursday, June 25, 2015

News from the SVGM

I've said it before in this season's email, but it needs to be said again: if you haven't yet been to the 2015 SVGM, you're missing out on one of the best local markets around! A quick glance to our vendor list below says it all~~~ cheese, meats, cherries!, specialty prepared foods, soaps, peas, bok choi, salmon, gluten-free baked goods, traditional pies, apple cider vinegar~~ the list literally goes on and on. And everything is produced or raised by the people behind those vendor tables. It's a celebratory atmosphere at this market these days: more often than not, you'll see the children of our vendors running happily around, usually munching on some bit of raw vegetable their parents have grown. Last week it was sweet pea pods! If you're lucky, you'll even get some help carrying your bags to your car. The market is not only a place to converse with your local producers, but also a great spot to gather and shop with a friend or two. Grab a snack from Brazilian Munchies or the Gluten-free Baking Co.,and something to drink from Dancing Bear Farm or Tarsa Family Farm, and take the time to learn about your local foods. The market tradition is a privilege not everyone has access to. The market tradition fosters community in the way it knits together our food sources and consumers: it fosters a sense of respect not only for the land, but a respect for what that land can produce, and the care with which these farmers and artisans bring these foods to us all.

It's cherry season~~~Yay!~~~ and O'Hara Orchards is back with us tomorrow with both sweet and sour cherries; you'll also find sweet cherries at Blyer's Fruit Farm. The incomparable Woody Wolfe will grace us with his awesome song list as he works his way through the decades with his guitar and sweet voice; it's always the best of treats to have his music in the market background.

One last note: I've been receiving some inquiries about whether the market will be open next Friday, July 3. We will be open with our regular hours, 2-6pm, so be sure to plan to stock up for your holiday weekend grilling!

Bring your shopping bags, bring your kids, bring your friends~~~ we'll see you tomorrow!

This week at market:

Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Sustainably raised fresh pork, beef and chicken, sausage, fresh ground beef, veal , fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Sweet and sour cherries
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic scapes, spring onions; rosemary plants, organically processed 2-ply Tunis wool, perennial flowers, lettuce, endive, Meadow tea
Quaff Meadows:
Lettuce, mesclun, carrots, baby kale, spinach, radishes, turnips, onions, red beets, peas, eggs, red potatoes, lamb
Haole Boy Salsas (Occasional Vendor):
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards
Brazilian Munchies:
Empadinha (Chicken Pastry), Esfiha filled with chicken, Gluten Free Cheese Bread stuffed with cheddar, smoked sausage or Pulled Pork (new!!!), Coxinha (Tear Drop Chicken Croquette) and Cheese Ball (Croquette ball filled with cream cheese, mozzarella and parmesan) + Brazilian Truffles (candies).
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, organic 7-grain bread, authentic boiled bagels (no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm:
Peas, bok choi, onions, lettuce heads, arugula, scapes, fresh herbs, cut flowers, celery starts as plants
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked pies: strawberry, raspberry & strawberry/rhubarb; fresh strawberries, Rhubarb punch, yellow cherry tomatoes
The Farm in Milton:
Specialty greens, lettuces, onions
Wild for Salmon:
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Sweet cherries, greens, fresh herbs, full strength apple cider vinegar, applesauce, apple butter, Fuji apples, pear butter, apple cider, dried apple slices, sugar peas, cabbage


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Seasonal Recipe
Grilled Pizza with Greens and Eggs

Adapted from Food & Wine, recipe by Sarah Ryhanan (June 2015)
Makes/Serves 4

This just sounded like fun, and a cool vegetarian way to make pizza! Be sure to use market-fresh eggs for the very best flavor, and throw in whatever else you find tomorrow at market in the way of greens, spring onions, garlic scapes and so on~~~

Ingredients:
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
6 ounces greens of choice, chopped
2 garlic cloves, minced
1 teaspoon crushed red pepper
Salt
Black pepper
1 pound store-bought pizza dough, thawed if frozen
1 cup fresh ricotta cheese
4 large eggs
Grated pecorino cheese, for serving

Directions:
In a large skillet, heat the 1 tablespoon of olive oil. Add the greens, garlic
and crushed red pepper and cook over moderately high heat, stirring,
until the greens are just wilted, about 3 minutes. Season with salt and black pepper.

Light a grill. On a lightly floured work surface, stretch the pizza dough out to a 15-inch-long oval and brush with olive oil. Oil the hot grill grate. Drape the dough on the grate oiled side down. Grill over moderately high heat until marks appear on the bottom and the dough is slightly puffed, about 3 minutes. Turn the dough over onto a lightly floured cookie sheet and brush with olive oil. Dollop the ricotta over the dough, leaving a 1-inch border. Scatter the greens on top. Crack 1 egg into a small bowl, then carefully slide it onto the pizza. Repeat with the remaining 3 eggs. Season the pizza with salt and pepper.

Slide the pizza back onto the grill. Close the grill and cook over moderate heat until the crust is browned and the egg whites are firm, about 5 minutes. Transfer the pizza to a carving board. Top with grated pecorino, drizzle with olive oil, cut into pieces and serve.


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

Thursday, June 18, 2015

News from the SVGM

Hello everyone! We're getting the rain out of the way for the week and looking forward to a beautiful sunny market day for tomorrow. First of all, I want to once again convey my sincere apologies for the confusing emails you all received last week about the SVGM's location. The Growers Market, just so you all know for sure, will remain solidly planted at the Brook Park location at Reitz Blvd. and Brook Park Circle. We've been very happy with this location, and hope you have, too!

The growing season is progressing along, and you'll find sweet peas, red beets, garlic scapes, and wonderful specialty lettuces, among other early crops, on our vendor tables. Strawberry season continues, too, and we may see the first raspberries this week. Asher's Garden will have fresh-baked pies of, you guessed it, strawberry, raspberry, and strawberry-rhubarb. Yum.

Dancing Bear Farm will have both their bagels and an organic 7-grain bread this week. And a heads up from them for their 2nd Annual Midsummer Music & Manga festival: this happens at the farm on Saturday, July 18. It sounds like a really fun extravaganza!

Don't forget that you'll also find the most delicious meats and poultry products at the SVGM: there are lots of specialty items these farms produce, such as sausages, bacon, and specialty cuts, and fresh lamb is starting to appear. Be sure to stop and chat with these producers at Beaver Run Farm, Cow-a-Hen Farm, and Stone Meadow Farm, as well as Quaff Meadows, whose specialty is lamb, and Tarsa Family Farm. See what they have and will have available; meat and poultry have their season, too!

And Wild for Salmon has just two more weeks with us before they take a break until the end of August. Be sure to stock up on all your favorite items from these guys.

See you tomorrow~~~

This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Sustainably raised fresh pork, chickens and beef, sausage, fresh ground beef, veal , fresh cut lamb
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Luke Weaver Greenhouses:
Hothouse tomatoes, raspberries
Tarsa Family Farm:
Fresh eggs; garlic scapes, spring onions; rosemary plants, organically processed 2-ply Tunis wool, perennial flowers, lettuce, endive, Meadow tea
Quaff Meadows:
Lettuce, mesclun, arugula, baby kale, spinach, radishes, turnips, onions, red beets, peas, eggs
Haole Boy Salsas:
Salsas; marinades; salad dressings
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards
Brazilian Munchies:
Gluten-free cheese bread, Brazilian truffles, other Brazilian culinary delights
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm:
Granola, organic 7-grain bread, authentic boiled bagels (no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm:
Peas, bok choi, onions, lettuce heads, arugula, fresh herbs, cut flowers, celery starts as plants
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, plants, hanging baskets, fresh-baked pies: strawberry, raspberry & strawberry/rhubarb; fresh strawberries
The Farm in Milton:
Greens, lettuces
Wild for Salmon:
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Strawberries, greens, herbs, apple cider vinegar, applesauce, apple butter

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Seasonal Recipe
Red Beet and Raspberry Salad

Adapted from foodandwine.com recipe by Janie Hibler (Food & Wine 2003)
Makes/Serves 4

This fresh and simple salad could be deliciously garnished with a good blue cheese or goat cheese, and some lightly roasted pecans or walnuts~~~

Ingredients:
5 small beets (2 ounces each)
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
Salt and freshly ground pepper
3 ounces mesclun (6 cups)
1/2 cup small cilantro sprigs
1/2 cup small dill sprigs
1 cup raspberries
1 small Hass avocado—sliced lengthwise 1/4 inch thick

Directions:
Preheat the oven to 350°. Wrap the beets in foil and bake for 1 hour, or until tender. Let cool slightly, then peel and halve or quarter. Combine the olive oil and vinegar and season with salt and pepper. Toss 2 tablespoons of the dressing with the beets. Toss the mesclun, cilantro, dill and 2 tablespoons of the dressing. Mound on plates and top with the raspberries, avocado and beets. Drizzle with the remaining dressing and serve.


Seasonal Recipe
Beet Reuben

Adapted from foodandwine.com, recipe by Todd Ginsberg, 2014
Makes 4 sandwiches

This is a fun way to go vegetarian with the traditional reuben sandwich!

Ingredients:

1 large beet, or about 14 ounces beets
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of rye bread
Softened unsalted butter, for brushing
1/2 cup sauerkraut, drained and warmed
6 slices of Swiss cheese

Directions:
Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4
inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.

In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.

Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices
on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.

MAKE AHEAD
The sliced roasted beet and the Russian dressing can be refrigerated separately overnight.



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




Thursday, June 11, 2015

News from the SVGM

With schools out and graduations pretty well wrapped up, it's starting to feel a lot like summer. The shift into the 80's and 90's this week adds to that slowed down, take it easy attitude that comes with the long evenings and sense that there's finally time to enjoy! And what adds to the enjoyment of these lovely outside evenings more than good food and good drink and good friends? The SVGM can help you with the summer's entertaining, whether it's for a large gathering or a smaller one of just you and your immediate family. We've got salad fixings, meat, poultry and salmon for your grill, and all manner of condiments and dressings and marinades. Delicious cheeses, specialty prepared foods, fresh pastas, gluten-free baked goods, even delicious-smelling soaps and fresh cut flowers.

So make us your first stop for your summer weekend needs. The SVGM is not only a local foods mecca, but it's a community of farmers and artisans who gather each and every Friday to make sure you have access to the best this area has to offer. Shop and talk to your local producer. Treat your health, and treat your tastebuds~~~ there's not a lettuce or a pork chop in the grocery store that even remotely compares to the quality you'll find here.

Don't forget your many shopping bags, and we'll see you tomorrow!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm: Sustainably raised fresh pork, chickens and beef, sausage, fresh ground beef, veal, freshly cut lamb
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon, kielbasa
Luke Weaver Greenhouses: Hothouse tomatoes and asparagus
Tarsa Family Farm: Fresh eggs; greens; fresh Muscovy duck; organically processed 2-ply Tunis wool; plants
Quaff Meadows: Lettuce, mesclun, arugula, baby kale, spinach, radishes, turnips, onions, rhubarb, eggs
Haole Boy Salsas: Salsas; marinades; salad dressings, including the new Leek & Garlic and Chipotle Red Raspberry
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets: All natural ketchups and barbecue sauces, mustards~~~ Won't be attending this week: see you next week!
Good Seed Baking Co.: Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm: Granola, authentic boiled bagels ( no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm: Peas, bok choi, lettuce heads, kale, lettuce mix, tatsoi, dandelion, fresh herbs, cut flowers, fresh basil
Lovewell Soap Co.: Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden: Fresh eggs, plants, hanging baskets, baked goods, strawberries
The Farm in Milton: Greens, lettuces
Wild for Salmon: Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Brazilian Munchies: Gluten free cheese bread with cheddar and smoked sausage
Coxinha (tear drop croquette filled with shereded chicken)
Kibe (bulgur wheat meat ball filled with cream cheese and mozzarella)
Cheese Ball (ball croquette filled with cream cheese, mozzarella and parmesan)
Chup chup (Brazilian IcePop) to refresh!!!

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Seasonal Recipe
Jerk Chicken with Spicy Pineapple Ketchup

Adapted from America Farm to Table by Mario Batali & Jim Webster (Grand Central L & S, 2014)
Makes/Serves 8

This recipe calls for chicken thighs, but you can use any cut of chicken that suits your tastes. Just be sure to use fresh, locally raised chicken: it'll be the difference that makes this an outstanding
go-to recipe on those hottest of summer nights. It's widely known that the spiciest of recipes can have the coolest effect.......... I've included a variation with salmon, also!

Ingredients:
For the marinade
1 medium red onion, finely chopped
1 bunch scallions, chopped
1/4 Tabasco Chipotle Sauce (check out Haole Boy Salsas for something comparable!)
Zest and juice of 2 limes
Zest and juice of 2 lemons
Zest and juice of 1 orange
2 tablespoons molasses
2 tablespoons honey
1 tablespoon dried thyme
2 tablespoons ground allspice
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
1 teaspoon kosher salt

For the chicken
8 chicken thighs
kosher salt and freshly ground black pepper
Spicy Pineapple Ketchup (recipe follows)

Directions:
1. In a large bowl, combine all the ingredients for the marinade.

2.Put the chicken pieces in a tight-sealing plastic container and pour the marinade over. Toss well to coat everywhere. Refrigerate for at least 4 hours---overnight is best.

3.Preheat the oven to 450 degreesF, or light your grill with one side hot, one side low.

4. Remove the chicken from the marinade and discard the marinade. Season with salt and pepper. Place on a baking sheet and roast for 40 minutes; it should get a little char on top.
If using a grill, place the chicken on the hot side of the grill and cook until nicely charred on both sides, then move to the cooler side and cook with the lid down until cooked through.

5. Serve hot, with Pineapple Ketchup.

Pineapple Ketchup

Ingredients

2 cups pineapple, cut into 1/2 inch pieces
1 medium red onion, cut into 1/8 inch dice
2 serrano chiles, stemmed
1 tablespoon honey
1 tablespoon Worcestershire sauce
1/4 cup ketchup
1/2 cup pineapple juice
Zest and juice of 1 lime
2 cloves garlic, sliced
1 teaspoon kosher salt

Place all the ingredients in a food processor and pulse until smooth. If not using immediately, store in a sealed container in the refrigerator for up to 1 week. Makes 3 cups.

Variation
Use 2 pounds salmon fillets. Brush with marinade and refrigerate for 4 hours. Use extra marinade to baste while roasting or grilling. Serve with Pineapple Ketchup or Strawberry Salsa (recipe follows)

Strawberry Salsa
Ingredients
3 cups fresh strawberries, hulled and rinsed
4 cloves garlic, minced
4 jalapeños, 2 seeded and minced, 2 roasted, skinned, and chopped
1/2 red onion, cut into 1/8 inch dice
1 chipotle chile in adobo, chopped into a paste
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lime
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
1 teaspoon honey

Chop the strawberries into 1/4 inch pieces and toss them in a bowl with the rest of the ingredients, and stir to mix.

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





Thursday, June 4, 2015

News from the SVGM

We've had nourishing rains this week, and cooler temperatures to let all that good moisture soak in, and everything outside is a stunningly lush green. These are wonderful growing conditions for the plethora of nutritious greens you'll find among the produce vendors this week. Kale, spinach, bok choi, arugula, lettuces and mesclun mix: sweet, spicy, eminently salad- and recipe-worthy! Toss them into a pasta, saute them for a side dish, mix them into frittatas, or make them the ultimate salad star. This week's recipes are about greens, specifically spinach and bok choi, but you can use just about any greens you choose in either of these delicious recipes.

Anxiously awaited strawberries are here: get there early, for the berries sell out quickly. And the season's first fresh peas are here, too! It's still asparagus season~~~ ah, the glories of the late spring and early summer's produce~~~ it's hard to get enough after the long winter's wait.......

A reminder, also, that Wild for Salmon will be here only for the month of June; they will then be back after their Alaska fishing season sometime toward the end of August. Get your salmon now!

As always, we look forward to serving you. Be sure to give yourself enough shopping time over the market season to stop to talk with your farmers and producers; it's part of the joy of shopping this local gem of a market!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm: Sustainably raised fresh pork, chickens and beef, sausage, fresh ground beef, veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon, kielbasa
Luke Weaver Greenhouses: Hothouse tomatoes and asparagus
Tarsa Family Farm: Fresh eggs; greens; fresh Muscovy duck; organically processed 2-ply Tunis wool; plants
Quaff Meadows: Lettuce, mesclun, arugula, baby kale, spinach, radishes, turnips, onions, rhubarb, eggs
Haole Boy Salsas: Salsas; marinades; salad dressings, including the new Leek & Garlic and Chipotle Red Raspberry
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets: All natural ketchups and barbecue sauces, mustards
Brazilian Munchies: Gluten-free cheese bread, Brazilian truffles, other Brazilian culinary delights
Good Seed Baking Co.: Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm: Granola, authentic boiled bagels ( no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm: Peas, bok choi, onions, lettuce heads, arugula, fresh herbs, cut flowers, celery starts as plants
Lovewell Soap Co.: Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden: Fresh eggs, plants, hanging baskets, baked goods, strawberries
The Farm in Milton: Greens, lettuces
Wild for Salmon: Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon


Check us out on Facebook

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Seasonal Recipes

Adapted from Simple Food II by Alice Waters (Clarkson Potter 2013)

Bloomsdale Spinach Sformato

Makes/Serves 4

Sformato means "unmolded" in Italian; this dish isn't a souffle, but a denser, richer supper dish made with ricotta instead of béchamel sauce. You spoon it onto your plate, or out of an individual ramekin, so "unmolded"
is an apt description. It's a delicious showcase for this season's early spinach~~~

Ingredients:
2 pounds spinach, stemmed
1 tsp. olive oil
A large pinch of salt

1/2 pound ricotta cheese (about 1 cup)
1/3 cup grated Parmesan
2 eggs, beaten
3 tablespoons olive oil
Salt
Freshly ground black pepper
A small pinch of cayenne pepper

Directions:
1. Wash and drain the spinach. Heat a heavy-bottomed pan over medium-high heat and add the 1 tsp. olive oil and salt. Add the spinach and cook, stirring now and then, until it is wilted and cooked through. Spread out on a plate and when cool, squeeze out the excess liquid. Return the liquid to the pan and reduce to a few tablespoons.

2. Preheat the oven to 350 degrees F.

3. Finely chop the spinach by hand or in a food processor, and return to the pan. Stir the ricotta, Parmesan, eggs, 3 T. olive oil, salt, pepper, and cayenne into the spinach in the pan, and mix thoroughly.

4. Butter a 6-inch square baking dish. Pour in the spinach mixture and place the dish in a slightly larger ovenproof pan. Pour in enough warm water to come two thirds of the way up the sides of the sformato dish. Bake until just set in the middle, about 35 minutes. Serve warm or cool.

Variations:
1. Bake in 4 individual ramekins.
2. Substitute other greens for part or all of the spinach.


Bok Choi Sautéed with Ginger and Garlic
4 Servings

A simple yet tasty way to quickly saute this Asian vegetable for a side dish; just about any greens can be cooked this way~~~

Ingredients:
1 bunch book choi
2 tsp. olive or coconut oil
4 garlic cloves, mashed
2 slices ginger, peeled and smashed

Salt
A splash of soy sauce or fish sauce

Directions:

1. Remove any blemished outer leaves from the bok choi; halve, quarter or slice depending on the size of the bunch. Wash well and drain.

2. Heat a wok or heavy-bottomed skillet over medium-high heat. When hot add the olive or coconut oil, garlic and ginger. Cook until the garlic just starts to color and then add the greens. Cook until tender, stirring and tossing. Season with salt and soy or fish sauce.

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





Thursday, May 28, 2015

News from the SVGM

This season's Growers Market is quickly becoming the weekly market that shouldn't be missed! Incredibly high quality and integrity is the hallmark of these local farmers and producers, and each and every one of our vendors takes a tremendous amount of pride in bringing you the best they have to offer. The specialty greens and lettuces are rolling in, the fresh asparagus isn't to be missed, and the fresh meats and poultry and sausages are incomparable in flavor. We've got handmade salsas and ketchups to fresh pastas and gluten-free baked goods; authentic locally made bagels, and locally produced Brazilian delights to eat out-of-hand. Not to mention the fabulous raw milk cheeses, Alaskan salmon fished by our local Wild for Salmon crew, fresh eggs, and a wonderful array of hand crafted goat milk soaps and lotions and other body products~~~ this is eating and buying local at its very best.

The ongoing success of this market is your doing: without you, our loyal supporters, over these past ten years, there wouldn't be this awesome Growers Market. We sincerely thank you, and welcome your comments and suggestions in reply to these weekly emails at svgmarket@gmail.com, or via our website, http://growersmarket.blogspot.com/. You, the customer, are our highest priority.

This week I offer you two great-sounding burger recipes: we're entering high-grilling season, and there are some deliciously different ways to up your burger ante. Check out Italian Sausage Burgers with Garlicky Spinach, and Umami Burgers with Port and Stilton below.

And we will see you tomorrow!

This week at market:
Stone Meadow Farm: Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm: Sustainably raised fresh pork, chickens and beef, sausage, fresh ground beef, veal
Beaver Run Farms: Sustainably raised pork and chicken, sausages, bacon
Luke Weaver Greenhouses: Hothouse tomatoes and asparagus
Tarsa Family Farm: Fresh eggs; greens; fresh Muscovy duck; organically processed 2-ply Tunis wool; plants
Quaff Meadows: Lettuce, mesclun, arugula, baby kale, spinach, radishes, turnips, onions, rhubarb, eggs
Haole Boy Salsas: Salsas; marinades; salad dressings, including the new Leek & Garlic and Chipotle Red Raspberry
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets: All natural ketchups and barbecue sauces, mustards
Brazilian Munchies: Gluten-free cheese bread, brazilian truffles, other brazilian culinary delights
Good Seed Baking Co.: Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm: Granola, authentic boiled bagels ( no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm: Spinach, bok choi, onions, lettuce heads of different shapes, sizes and colors, plants
Lovewell Soap Co.: Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden: Fresh eggs, plants, hanging baskets, baked goods
The Farm in Milton: Greens, lettuces
Wild for Salmon: Sustainably caught salmon from Alaska's Bristol Bay


Check us out on Facebook

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Seasonal Recipes
Umami Burgers with Port and Stilton

Adapted from foodandwine.com
Makes 4 Large Burgers

The combination of flavors in this fairly simple burger treatment sounds mouth-watering, because of its umami effect. What is umami? It's what makes food seem rich and savory, and actually has its origins in the natural compounds of certain foods. I was curious, too, so here's a link with a brief description of umami: http://www.cookthink.com/reference/651/What_does_umami_mean
Be sure to buy the highest quality ground beef you can find~~ and that ground beef can be found at the SVGM, usually at both Stone Meadow Farm and Cow-a-Hen Farm. Truthfully, the port and stilton had me at "go!"

1 cup ruby port
2 pounds high-quality ground beef
Salt and freshly ground pepper
1/2 cup Stilton cheese (3 ounces), softened
Umami dust, for sprinkling (optional, see Note)
4 brioche hamburger buns, buttered and toasted

In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.

Heat a cast-iron griddle until very hot. Form the meat into four 4-by-1-inch patties without packing too tightly. Season generously with salt and pepper. Arrange the patties on the griddle, cover with a roasting pan and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate and sprinkle with the umami dust, let rest for 2 minutes and set on the buns. Drizzle with the reduced port, top with the buns and serve.

The Secret Seasoning To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shitake mushrooms into a powder. Umami dust will soon be available at umamiburger.com.

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Italian Sausage Burgers with Garlicky Spinach
Adapted from foodandwine.com
Makes 4 Burgers

Italian sausage, or any kind of sausage, offers the advantage of a delicious "pre-seasoned" ground meat with which to begin your burgers. Check with our vendors to see the many different sausage products they have to offer, and experiment for yourself to find your new favorite burger meat~~~ try the Taleggio from Stone Meadow sometime as a substitute for the provolone......

10 ounces baby spinach
2 tablespoons extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
1 teaspoon anchovy paste (optional)
Salt
1 pound sweet or hot Italian sausages (or a combination of both), casings removed
4 slices of provolone cheese
1/4 cup sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted

In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.

In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.

Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.



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




Thursday, May 21, 2015

News from the SVGM

It's a cold one today, but tomorrow looks like it'll be a beautiful sunny day for a great growers market. We're heading into Memorial Day weekend, also, and the market is a great place to gather together your holiday feasts' ingredients. Chicken, ribs, hot dogs,kielbasas, burgers; barbecue sauces and marinades, even handmade artisan ketchups! Tomatoes, lettuce and onions, fresh asparagus for the grill, salad fixings, fresh pastas, cheeses, and gluten-free specialties. Steve Kurian of Wild for Salmon called us last week: they have extra salmon on hand, and will be at market tomorrow. They think they'll be attending now through most of the month of June; but if you want Wild for Salmon products, I'd get to the SVGM sooner than later-- once they sell out, we have to wait until the end of August until their return from Alaska!

Woody Wolfe will be performing tomorrow, too, to add to the holiday festival mood. We always always look forward to this compassionate man's music; he does amazing covers of all kinds of songs, covering decades of folk and singer-songwriter styles. When he's not playing at the SVGM, Woody spends his time with his non-profit organization, Heart to Hand Ministries, http://www.hearttohandministries.com. This remarkable man visits children's hospitals and runs children's camps, even travels the world, to try to spread some loving musical healing to the many many children out there dealing with serious illness. We are fortunate to have him throughout our market season.

See you all tomorrow!

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 and asparagus
Tarsa Family Farm: Fresh eggs; greens; fresh Muscovy duck; organically processed 2-ply Tunis wool; plants
Quaff Meadows: Lettuce, mesclun, arugula, baby kale, spinach, radishes, onions, rhubarb, eggs
Haole Boy Salsas: Salsas; marinades; salad dressings, including the new Leek & Garlic and Chipotle Red Raspberry
Fasta & Ravioli Co.: Handmade fresh pastas, sauces, ravioli, and other specialty items
Cow-a-Hen Farm: Sustainably raised pork and beef, sausage, fresh ground beef, veal
Garden Secrets: All natural ketchups and barbecue sauces, mustards
Brazilian Munchies: Gluten-free cheese bread, brazilian truffles, other brazilian culinary delights
Good Seed Baking Co.: Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies
Dancing Bear Farm: Granola, authentic boiled bagels ( no dairy or egg), iced tea & iced coffee
Grass Roots Family Farm: Greens, plants
Lovewell Soap Co.: Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden: Fresh eggs, plants, hanging baskets, baked goods
The Farm in Milton: Greens, lettuces
Wild for Salmon: Sustainably caught salmon from Alaska's Bristol Bay

Check us out on Facebook

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Seasonal Recipe
Orecchiette with Sausage and Greens

Adapted from America Farm to Table by Mario Batali & Jim Webster (Grand Central Publishing, 2014)
Makes/Serves 4

The original published recipe calls for collards and homemade orecchiette. Both arugula and baby kale are now available at the SVGM, and would make delicious substitutes for the collard greens. I've also simplified things by using dried orecchiette. A fresh Italian-style sausage is one of the main ingredients, but think outside this box if you like, as you roam around the market and discover the different sausage choices our vendors have available~~~~

Ingredients:

5 Tbsp. extra-virgin olive oil
1 1/2 pounds Italian pork sausage, casings removed
1 red onion, cut into 1/4 inch dice
1 rib celery, cut into 1/4 inch dice
Kosher salt and freshly ground black pepper
1 (6-ounce) can or jar tomato paste
1 cup water
4 garlic cloves, thinly sliced
1 tsp. red pepper flakes (optional)
1 large bunch, or 2 small bunches kale (or 1 large bag arugula)

1 pound box dried orecchiette
1 Tbsp. kosher salt
Pecorino Romano, for serving

Directions:
1. In a large skillet or Dutch oven, heat 2 Tbsp. olive oil over high heat. Place the sausage in the pan and cook until the fat has rendered, moving the sausage to avoid sticking.
Remove the meat and set aside. Drain the excess fat from the pan, reduce the heat to low, and add the onion and celery. Season with salt and pepper, and sweat the vegetables for about 6 minutes, until tender, letting them get soft but not browned. Add the tomato paste and 1 cup water, bring the mixture to a boil, and return the sausage to the pan. Reduce
the heat to maintain a simmer and cook for 20 to 30 minutes, until the mixture has a thickened ragu consistency. Add more water, if necessary, to keep the ragu moist.

2. In a 12- to 14-inch saute pan, heat the remaining 3 Tbsp. olive oil over high heat until almost smoking. Add the garlic, red pepper flakes and kale and toss until the kale is tender,
about 10 minutes. Add the ragu and toss for 2 minutes, seasoning with salt and pepper as needed.


3. Cook the orecchiette per package directions in boiling water with a good 1 tbsp. salt. Drain the pasta and add it to the pan with the kale and argue. Toss over medium heat for about 1-2 minutes. Serve with grated Pecorino Romano cheese.

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