Saratoga Farmers' Market

Nothing beats the sounds of breakfast on a slow weekend morning—coffee brewing, pans hissing, and idle chatter filling up a sun bathed kitchen. In our house the ritual of weekend breakfast can be just as satisfying as the meal itself—well, almost. Maybe it’s because weekend mornings seem to impart a sense of freedom and opportunity; replacing feelings of hectic schedules and stress with relaxation and enjoyment.

On at least one morning every weekend a dizzying scene unfolds in our kitchen as eggs are cracked, bacon hisses, pancakes bubble on the griddle, and coffee percolates. By the time my husband and I set the food at the table our kitchen is undoubtedly a mess, batter has caked on our clothes, and dishes are piled high in the sink. But as we sit down together with our kids to enjoy a delicious breakfast—and even better conversation—any worries of long to-do lists, looming projects, and hectic schedules seem to just disappear.

Maybe it has something to do with how relaxing breakfast food can be, or maybe it’s my husband’s company that makes it all seem so magical—but taking a moment every week as a family to simply pause, has become so precious and important to me. Over the years, my husband and I have also discovered that our conversations over these weekend breakfasts have led to some of our best brainstorms. Slowly sipping our coffee and pondering the problems of the world, more often than not, we find ourselves refreshed and energized with new motivation to fuel whatever projects that lay ahead.

Our slow weekend breakfasts are also a way for me to incorporate another important ritual—morning meditation. Taking a moment to meditate in the morning helps me to set a more efficient and calm pace to my day. Studies have shown that practicing a meditation or mindfulness ritual helps to boost brain activity, resulting in a clear and focused mind—and let’s face it, this busy Mom of two needs all the focus I can get!

Mindfulness expert, Andy Puddicombe explains “When [you] meditate in the morning, it gets done. By doing it first thing, you can ensure it becomes part of your everyday routine.” It’s possible to apply mindfulness to any situation, “and eating breakfast is no exception.”

By adding a short mindful meditation to a meal of delicious food, and great conversation, our family weekend breakfasts nourish my body, mind and spirit. No week is complete without them and I wouldn’t have it any other way!

Here are some of Puddicombe’s mindfulness tips that you can try:

1. Before diving into breakfast, just pause for a moment. Take a deep breath and allow yourself to fully exhale. Notice any impatience or desire to speed things up and acknowledge how you are feeling. The key to eating mindfully is to engage the mind in the physical senses and recognize when the mind has wondered off or become distracted. At that moment, simply bring your attention back again to the taste or the smell of the food.

2. Try taking 20 or 30 seconds to briefly reflect: Where did the food come from? Where was it grown? Is it something that makes you feel healthy or unhealthy? By reflecting in this way, it changes the way you consume the food.

3. Next, focus on what you can see. Look at it. Really look at it. Be interested in what you are putting into your body.

4. Then focus on the smell. Smell it. Really smell it. Notice any associations that arise in your mind.

5. Continue to move through your senses in this way. Each time you focus on a particular sense, you are learning to be more present and aware, making it that much more likely that you will experience a healthier and happier mind.

I’m also going to leave you with one of our favorite family weekend breakfast recipes that will satisfy all of your senses. Enjoy!

ZUCCHINI, CHEDDAR & BACON WAFFLES

SERVES: 6

PREP TIME: 30 minutes

COOK TIME: 30 minutes

INGREDIENTS: *available seasonally at the Farmers’ Market

1 ¾ cups flour

1 ¼ tsp baking powder

½ tsp baking soda

½ tsp salt

1 medium zucchini; finely shredded (about 1 ½ cups)*

3 oz sharp cheddar cheese; shredded (about ¾ cup)

4 oz bacon; cooked and finely diced (about ¼ cup)*

1 ¼ cups milk*

3 tbsp butter; melted (plus 1 tbsp for waffle iron)

2 eggs; separated*

Maple syrup for serving*

INSTRUCTIONS:

In a medium bowl, combine flour, baking powder, baking soda, and salt.

Mix in zucchini, cheddar, and bacon.

In a small bowl, whisk milk, 3 tbsp melted butter, and egg yolks together. Add to flour mixture and mix well.

In a medium bowl or stand mixer, whip egg whites into soft peaks. Then gently fold into waffle batter.

Heat cast-iron waffle iron over medium-low heat. Brush iron with butter then spoon a generous ½ cup of batter into the iron.

Cook for 2 ½ – 3 minutes on each side. Repeat with remaining batter.

(If you are using a modern waffle maker that cooks both sides at once, simply cook waffles for 3 minutes total.)

Serve with maple syrup and butter.

BUSY MOM TIP: These waffles freeze well for plan-ahead breakfasts too! Simply freeze waffles in between layers of wax paper, and store in an airtight container. To re-heat, pop them in the oven at 350 degrees for a few minutes until warm.

Every year, the 4th of July marks our nation’s birth – a time when we get together with family and friends to celebrate our freedom and give thanks for our liberties and the many opportunities this nation provides. In the spirit of Independence Day, I feel it’s equally important to celebrate the numerous locally-owned independent businesses that help contribute to the spirit and individuality of our wonderful local community.

Local independent businesses help to define a sense of place. Think about it, whenever someone is asked to name their favorite restaurant or shop, it’s invariably a unique local business – The annual Saratoga TODAY “Best of” poll is proof of that. However, we often forget that the survival and success of these local businesses depends on our continued patronage. Simply shifting a fraction of our shopping dollars to local independent businesses can also have a huge cumulative impact on our community. In fact, more than a dozen studies over the past decade show that local independent businesses re-invest between two and three times per dollar of revenue back into their local economies.

Many people don’t realize it, but the Saratoga Farmers’ Market is a proud cooperative of more than 65 local independent businesses. By supporting them you play an important role in ensuring that our area farmers and producers can continue doing what they love. Shopping at the Farmers’ Market not only helps to build our local economy, but directly supports the people that worked to grow and prepare your food instead of supporting large corporations based in other cities, states or countries.

Most of the food found in grocery stores travels an average of 15,000 miles to get to your plate. This requires large amounts of natural resources, contributes to pollution and generates trash with excessive packaging. Local independent farms transport their food over shorter distances and generally grow with methods that minimize any impact on the environment. There is no long-distance shipping, no chemicals to simulate the ripening process and no sitting for weeks in storage. The food available at the Farmers’ Market is the some of the freshest and tastiest available — sometimes harvested as recently as that day. Shopping with independent farmers ensures that you are providing your family with food that is seasonally fresh, naturally ripe and minimally processed, with perfectly-created nutrients for our specific climate and region.

Supporting businesses at the Farmers’ Market is by far the best way to connect with where your food comes from. Meeting and talking to our local food producers and farmers is a rare opportunity to learn more about how your food is grown and prepared. You’re also likely to learn different cooking tips and new recipes since many of the farmers at our Market are passionate cooks of the food they produce.

Another benefit to shopping at the Farmers’ Market is the amazing variety of produce you won’t find in a conventional supermarket. Choosing locally grown purple carrots, pioppino mushrooms, and heirloom tomatoes gives you a chance to enjoy the biodiversity of our region. You will also find nutrient dense meats, cheeses and eggs from animals who have grazed in green pastures, enjoyed natural lives, and have lived free from unnatural living conditions characteristic of large scale agriculture.

Barbeque-fixins, decadent desserts, and tantalizing local libations… consider visiting the Farmers’ Market for your 4th of July needs this year and help to celebrate & support over 65 independent businesses that make our community special!

Here’s a great easy recipe to get you started… It’s a fresh twist on a summertime favorite. Enjoy!

Cucumber-Dill Deviled Eggs

Yield: 16 deviled eggs

PREP TIME: 15 minutes

TOTAL TIME: 30 minutes

INGREDIENTS: *available seasonally at the Farmers’ Market

8 eggs*

4 tbsp mayonnaise

1 ½ tsp white vinegar

½ tsp fresh dill; finely chopped (plus more for garnish)*

¼ tsp garlic powder

A pinch of cayenne pepper (plus more for garnish)

⅓ cup English cucumbers; peeled, seeded and finely diced*

¼ tsp salt

¹⁄₈ tsp pepper

INSTRUCTIONS:

Place eggs in a saucepan and cover with cold water. Bring to a boil. Turn off heat, cover and let sit in the hot water for 15 minutes.

Run under cold water and peel under running water.

Halve the hard-boiled eggs lengthwise and gently remove the yolks.

Transfer 6 yolks to a medium-sized bowl. Stir in the mayonnaise, vinegar, dill, garlic powder and cayenne. Gently fold in the diced cucumber, and season with salt and pepper.

Arrange the egg halves on a platter and fill the cavities with the yolk mixture. Top each with a bit of reserved dill and a sprinkle of cayenne for garnish. Serve and enjoy.

There is produce aplenty at the Farmers’ Market in the summertime, making this the perfect season for crisp, fresh salads. But instead of having the same leafy dish meal after meal, it’s important to mix things up and let your salads shine. Whether you want something crunchy, spicy or sweet, there are dozens of healthy additions to help spruce up your salads and make them more filling and delicious! Salads don’t have to be boring. The trick is to make sure you add enough protein, healthy fats and carbohydrates so you end up with a perfectly balanced and very satisfying dish.

Add a little crunch

Wake up those taste buds by adding a crunchy element to your salad. I’m not talking about greasy or fried additions, but naturally crunchy ingredients that can add both flavor and texture. My favorite crunchy raw vegetables to include in a salad are finely chopped celery and broccoli. Consider adding chopped walnuts or sliced almonds for a protein-packed crunch. If you’re craving croutons, try making your own by cubing old bread, misting it with olive oil spray, sprinkling with garlic powder, and baking for three to five minutes in a 350 degree oven.

Freshen up with herbs

One of the easiest ways to add big flavor to your salad is with the addition of fresh herbs. Basil, chives and tarragon are all tasty additions. If you have oregano and thyme on hand, toss those into the bowl too! Or be a bit bolder and try mint. A variety of herbs can add a great depth of flavor to a salad.

Pump up the protein

A salad without protein is like a sandwich without any filling. Your body needs the fuel from protein to power you through the day. Try topping your salad with chopped chicken, strips of lunch meat or a scoop of tuna salad. If you’re not a meat eater, go for vegetarian options like cottage cheese, fresh mozzarella cheese, black beans, or hard-boiled eggs.

Toss in fruit

Fruit salads are typically on the sweet side, but incorporating fresh fruits like watermelon, berries, or oranges can make a savory salad as well. Refreshing and hydrating, adding fruit to your salad is perfect for hot summer days. Paired with fresh herbs, a tangy cheese, olive oil and a squeeze of lime juice, and you’ve got a winning summer salad combination.

Go for the grain

If you can’t stomach the thought of one more forkful of leafy greens, try skipping the lettuce altogether and use a grain like quinoa or couscous as the base of your salad instead. Mix in ingredients like dried fruit, chopped apples, nuts, cubed Gouda and drizzle with a fruity balsamic vinaigrette. I promise it will give you a whole new outlook on healthy salads.

Homemade dressing

Making your own dressing is a fun way to make over your usual salad. If you normally get your dressing from a bottle, you will be surprised at how easy and delicious homemade salad dressing can be. For a good basic dressing, you’ll need balsamic vinegar, extra virgin olive oil and salt and pepper. Mix equal parts vinegar and oil and add salt and pepper to taste. For more flavor, try adding a dollop of Dijon mustard, a sprinkle of sugar and fresh herbs.

Here is one of my family’s favorite summer salads that is sure to be a hit at your table too! Enjoy!

Watermelon & Grilled Chicken Panzanella

Serves: 4
Prep Time: 25 minutes
Total Time: 35 minutes

INGREDIENTS: *available seasonally at the Farmers’ Market

Neutral-flavored oil (such as safflower or grape seed), as needed
10 oz boneless, skinless chicken breast*
1/2 tsp smoked paprika
1/2 tsp fresh ground black pepper; divided
1/8 tsp sea salt
Olive oil cooking spray
8 oz whole-grain crusty bread; cut into 1-inch cubes* (about 4 cups)
1/2 small red onion; sliced very thin* (about 1/3 cup)
3 cups chopped seedless watermelon (1-inch cubes)
2 cups packed baby arugula*
1/4 cup fresh chopped mint leaves* (or basil leaves)
2 tbsp extra-virgin olive oil
1 tbsp plus 1 tsp red wine vinegar
1 tsp raw honey*
2 oz goat cheese; crumbled* (about 1/2 cup)

INSTRUCTIONS:
Heat a grill to medium high and lightly oil grates. Season chicken with paprika, 1/4 tsp pepper and salt. Grill chicken, turning 2 or 3 times, until center is no longer pink and internal temperature reaches 165°F on an instant-read thermometer, 10 to 16 minutes depending on size. When cool enough to handle, chop into 1/2-inch pieces.

Meanwhile, preheat oven to 350°F. Mist a large rimmed baking sheet with cooking spray. Add bread and bake, turning halfway, until outside is crisp and light golden brown and inside is still chewy, about 10 minutes.

To a large bowl, add onion, watermelon, arugula, mint, chicken and remaining 1/4 tsp pepper. In a small bowl, whisk together oil, vinegar and honey. Add about half the dressing and toss with a large spoon. Add bread and remaining dressing and toss to combine. Divide among plates and sprinkle evenly with cheese.