Cauliflower Soufflés

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Adapted from recipe by Williams Sonoma, shared by My Saratoga Kitchen Table Serves: 4 Ingredients *Ingredients currently available at the Saratoga Farmers’ Market • ½ pound cauliflower florets (about 1 cup)* • 1 cup cottage cheese • 4 eggs* • ¼ teaspoon freshly grated nutmeg • pinch of cayenne pepper • ¼ cup all purpose […]

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Sirloin Steak with Mushroom Sauce

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Pair with Northern Cross Vineyard’s Oaked Marquette Recipe adapted from Fine Cooking Serves: 4 Ingredients *Ingredients available at the Saratoga Farmers’ Market • 2 teaspoons dry mustard • 2 teaspoons light brown sugar • 2 Tablespoons fresh thyme leaves* • 1½ teaspoons ground ginger • 1½ teaspoons sweet paprika • 1½ pounds sirloin steak cut […]

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Saratoga Farmers’ Market Offers A Veritable Harvest

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Good food grown by great farmers is the theme of this special feature on Thanksgiving and the Saratoga Farmers’ Market. Both good food and great farmers are what make spending Saturday mornings at the Saratoga Farmers’ Market enticing, particularly in the feasting months of November and December. The market moves tomorrow to its winter location […]

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Deviled Eggs with Hummus

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Adapted from 10 Things to do with Hummus on Bonappetit.com Serves 8 Ingredients *Ingredients currently available at the Saratoga Farmers’ Market • 8 hard-boiled eggs* • ⅓ cup hummus* • ¼ cup olive oil • Smoked paprika • Fresh parsley* Instructions 1. Halve hard-boiled eggs lengthwise, then scoop the yolks into a mixing bowl. 2. […]

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Stuffed Pumpkins

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While pie is the go-to preparation for pumpkins, we invite you to consider this recipe, adapted from Kim Serverson of the New York Times. This recipe features market pumpkins and vegetables, Murray Hollow bread, and Longview Farm’s High Rock Cheese in place of the Gruyere below. Other small winter squashes such as acorn or sweet […]

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Accidental Turkey

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Adapted from recipe by Ina Garten Prep time: 1 hr 50 min Cook: 45 min and based on weight With nearly 100 basic preparations for roast turkey available online (and thousands more probably in recipe books and family histories), we were hard-pressed to come up with one singular recipe. We settled on the go-to recipe […]

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Pumpkin Soup Served in a Pumpkin

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Adapted from André Soltner’s recipe in the New York Times Makes 6-8 servings (about 2 quarts) Ingredients *Ingredients currently available at the Saratoga Farmers’ Market • 2 pumpkins, 8 to 10 inches in diameter* • 2 tablespoons unsalted butter • 1 medium onion, sliced* • ⅔ cup dry white wine* • 2 small white turnips, […]

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Grilled Cheese Sandwich with Apples

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Adapted from Alexandra’s Kitchen, shared by My Saratoga Kitchen Table Serves: 1 Ingredients *Ingredients currently available at the Saratoga Farmers’ Market • 2 slices hearty bread* • 2 Tablespoons softened butter • 1 Tablespoon mayonnaise • grainy honey mustard or Dijon mustard* • 3 slices of sharp cheddar cheese* • slices of tart, green apples […]

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Colorful, Impulsive, and Quick

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By Himanee Gupta-Carlson The other night I came home at sunset to find a kitchen turned upside down. With about ten minutes, I needed to prepare vegetables for dinner. I turned to three key words: color, impulse, and quick. In the garden, I picked a handful of the last of our deep green komatsuna (one […]

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Roasted Carrots, Red Onions and Fennel

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Adapted from Bon Appetit, Shared by My Saratoga Kitchen Table Serves: 8 Ingredients *Ingredients currently available at the Saratoga Farmers’ Market • 2 pounds carrots, peeled, cut into 3 inch pieces* • 2 large red onions, each cut through root end into 8 wedges* • 1 fennel bulb, cut into ½ inch wedges* • 3 […]

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