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Thursday, September 1, 2011

News from the SVGM - September 2nd

Susquehanna Valley Growers' Market
September 2nd, 2011

In this week's email:

  • News From The Market
  • Seasonal Recipe
  • On The Website
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News From The Market
September's here, and it looks like a pleasant afternoon for this week's Growers' Market! It's Labor Day weekend, and you can expect plenty of fine local meats and produce to pick up for that Monday cookout: grass-fed beef for hamburgers; sweet Italian sausages from delicious local pork; fingerling potatoes just perfect for potato salad; juicy, ripe tomatoes; sweet corn; sweet watermelon and cantaloupe; and more!

Hamburgers on the grill may be the beef-based standard for summer and fall holidays, but there are plenty of other fine cuts to enjoy from the cow. We have two different recipes this week, using two different cuts. One is quick and easy; the other takes time, but most of it unattended. Both are delicious, and worth considering if the weather postpones the picnic. Short Ribs with Potatoes and Mustard is a simple braise, and one best made a day ahead and reheated; Sichuan Beef with Peppers is a lightning-fast Chinese stir-fry.

This coming week, Bucknell University's Environmental Center is kicking off a film series at Lewisburg's renovated Campus Theatre with "Fresh," an independent documentary film about America's ailing food system and the innovative community farmers who are providing healthier alternatives. After the film, there will be a panel discussion on sustainable agriculture with the film's director.

"Fresh" screens Tuesday, September 6th at 7pm at the Campus Theatre (413 Market St., Lewisburg). It's open to the general public, and admission is just $2. You can find more information on the theatre's website, http://www.campustheatre.org/, or by contacting Wendy Chou (wc013@bucknell.edu).

Pass the newsletter along! If you've received a copy from a friend, and would like to get one each week during the market season, send an email to: svgmarket@gmail.com

Susquehanna Valley Growers' Market
September 2nd, 2011
2pm - 6pm
Ard's Farm Market
4803 Old Turnpike Rd, Lewisburg
(Between Lewisburg and Mifflinburg, on PA 45)
Visit our website at http://growersmarket.blogspot.com/
Check us out on Facebook

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Seasonal Recipe
Short Ribs with Potatoes and Mustard

Adapted from How To Cook Everything by Mark Bittman (Wiley, 1997)
Serves 4

Short ribs can be tough, but, like most tough muscles, have a great deal of flavor. Braising is a great way to tackle this problem, as the long, moist cooking reduces the connective tissue to perfect tenderness, while turning the cooking liquid into an intensely flavored sauce. These sorts of recipes are best made ahead, as the flavors really meld as they sit in the refrigerator overnight, and you then have the opportunity to skim off any excess fat that hardens on top. Just take care not to boil the dish when reheating, which will keep the beef moist, tender, and delicious.

Ingredients:
  • 3 lb. beef short ribs
  • 2 cups onions, diced
  • 1-½ lb. fingerling or other waxy potatoes, cut in half if large
  • 1-½ cup beef stock (or water), plus more as needed
  • 2 tbsp. Dijon mustard
  • 2 tbsp. neutral cooking oil
  • Salt and black pepper, to taste
Directions:
  1. In a Dutch oven, or another large, heavy pot with a lid, heat the oil over medium-high heat. In batches, brown the short ribs well on all sides, taking care not to burn them. Set the ribs aside as you finish, and pour off any excess fat. Keep enough to cook the onions.

  2. Reduce the heat to medium, and cook the onions, stirring, until soft and beginning to brown. Add the stock, and return the ribs to the pot. Bring up to a boil, then cover and put on low heat. Stir from time to time, and add extra liquid if it begins to fry out.

  3. After 30 minutes, add the potatoes to the mix. Check and turn the meat about every 15 minutes or so; it will take at least another 30 minutes before the meat is tender. If the potatoes finish early, remove them with a slotted spoon. When everything is cooked, remove the meat and potatoes from the stew, and skim the fat from the braising liquid. (This is easiest if you can let it chill in the refrigerator overnight.) Reheat everything together gently, stirring the mustard into the liquid just before serving.
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On The Website
Stir-fries are quick, simple dishes, and ideal for an easy weekday night meal. Most, like in this recipe for Sichuan Beef with Peppers, use a few simple but flavorful (and colorful!) ingredients to make a meal on short notice.