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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, 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


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


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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.