Saratoga Farmers' Market

marketeditor

Squash Pie

By

Recipe by New York Times and Bake from Scratch, prepared and shared by My Saratoga Kitchen Table
Makes one 9-inch pie

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market

Pie filling:
● 2 large eggs*, plus 2 egg yolks
● 1½ teaspoons vanilla extract
● ½ cup dark brown sugar
● ¼ teaspoon fine sea salt
● 1½ teaspoons ground ginger
● 1½ teaspoons ground cinnamon
● ½ teaspoon ground nutmeg
● pinch cayenne pepper
● 1½ cups roasted squash* puree (butternut, honeynut, tetsukabuto, hubbard)
● ¾ cup heavy cream*

For gingersnap crust:
● 2 cups gingersnap crumbs
● ¼ cup firmly packed light brown sugar
● ½ teaspoon kosher salt
● ¼ cup unsalted butter*, melted

For maple whipped cream:
● ½ cup heavy whipping cream
● 2 Tablespoons maple syrup*

Instructions

Pie filling:

  1. Combine eggs, vanilla, sugar, salt and spices in a food processor and process until smooth. Add squash puree and process until smooth. With machine running, pour in heavy cream and process to combine.
  2. Scrape into pie crust and bake for 20 minutes at 300 degrees. Then turn up the oven to 325 degrees and continue baking for another 20 to 25 minutes until the filling is set 2⁄3rd of the way in from the perimeter and center still jiggles. Tent edges loosely with foil if browning too quickly.

    For gingersnap crust:
  3. Preheat oven to 350 degrees. In a medium bowl, whisk together gingersnap crumbs, brown sugar, and salt. Add melted butter, stirring until well combined. Using the bottom of a measuring cup, gently press crumb mixture into bottom and up sides of a 9 inch pie plate. Bake 10 minutes. Let cool completely on wire rack.

    For maple whipped cream:
  4. In a bowl, beat the cream and maple syrup at high speed until stiff peaks form, 2 to 3 minutes.


    Notes: To make butternut squash puree, coat 1 peeled, seeded, and quartered butternut squash with 1 Tablespoon olive oil. Place on a baking sheet lined with parchment paper. Roast in a 400 degree oven until soft, 45 minutes to 1 hour. Let cool completely. Scrape out the pulp. Transfer pulp to a food processor and process on high until pureed.

Squash – Almost too pretty to eat, too delicious not to

By

By Himanee Gupta-Carlson

The days before Thanksgiving call up turkey, stuffing, gravy, casseroles, and pie – namely pumpkin pie.

Pie is delicious. But there are a wide variety of other squashes, too: acorn, carnival, spaghetti, sweet dumpling, butternut, kabocha, hubbard.

Squashville Farm, photo by Pattie Garrett

These squashes weigh down tables of the Saratoga Farmers’ Market squash growers. They represent the beauty of the holidays and the abundance of our region’s agriculture.

Squash is part of the Native American three sisters plants, with beans and corn. Along with beans and corn, it was grown for its sweetness, versatility in cooking, high nutrition content, and ability to be stored for long-term use.

While squash vary in size, shape, and color, they generally all can be roasted, steamed, or made into soups or desserts.

The dark green acorn, yellow dumpling, and multi-colored carnival squashes are easy to roast. Use a sharp knife to cut them in half, scoop out the seeds from the center, wrap the halves in foil, and roast them in a 375 degree oven for about 45 minutes. When they can be sliced through easily with a knife, they are ready for eating. Savor them, as is, or add some melted butter, maple syrup, or walnuts for added flavor. Use leftovers to create a soup or hearty stew.

If cutting the squash is too hard, try steaming them whole until they have softened. Once cooled, they can easily be cut and seeded.

Squash varieties, photo by Pattie Garrett

Bigger spaghetti squashes make a delicious substitute for pasta. Roast these squashes in halves wrapped in foil for 45 minutes, then remove from the oven, unwrap and allow to cool. Use a fork to create spaghetti-like strands. These strands can then be simmered for a few minutes in a tomato sauce or pesto.

New England pie pumpkins are the classic ingredient for pumpkin pie. Butternut squash makes a nice pie, as well. Kabocha, and hubbard varieties can be substituted.

Some squash varieties – spaghetti, delicata, sweet dumpling, acorn, and carnival, among them – can be stored through early Christmas. Others such as pie pumpkins, kabocha, hubbards, and butternut will last well into late winter or early spring if kept in a cool dark area.

Recipe: Squash Pie

Kohlrabi in Cream Sauce

By

Recipe by Jennifer McGavin, shared by My Saratoga Kitchen Table
Yields 4 servings
Prep & cook time: 30 mins

This simple side dish may complement salt potatoes, rice, fried eggs, or even a pan-fried schnitzel. The author also recommends serving alongside breaded, pan-fried fish.

Kohlrabi in cream sauce, photo by Pattie Garrettt

Ingredients
*Ingredients currently available at the farmers’ market
● 3 to 4 fresh kohlrabi*
● 2 cups broth or salted water
● 1 1/2 tablespoons butter*
● 2 tablespoons flour
● Freshly grated nutmeg to taste
● Salt to taste
● Garnish: parsley*

Instructions

Parboil the Kohlrabi

  1. Cut away the kohlrabi’s outer skin, being sure to remove any woody or stringy parts, just under the surface. If the bulb is young, you will not have to cut as deep as if it is old. If possible, save some of the inner, tender leaves for garnish.
  2. Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.
  3. Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.

Make a White Sauce or “die Mehlschwitze”

  1. Melt butter in a pan and stir in the flour. For a gluten-free sauce, use gluten-free flour, such as rice flour, brown rice flour or sorghum flour, all of which thicken just fine.
  2. Cook the flour in the butter over medium heat for several minutes, stirring constantly.
  3. Little by little add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.
  4. Season to taste with freshly grated nutmeg and salt.
  5. Stir in the cooked kohlrabi and heat through.
  6. Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation. Enjoy!

Exclusive Farmers’ Market Favorites

By

By Julia Howard

Despite cloudy skies, daylight poured into the Wilton Mall illuminating tables filled with locally produced goods this past Saturday. Amongst boxes of carrots, piles of cabbages, and stalks of Brussels sprouts are distinct, yet lesser-known fruit and vegetables. These varieties have unique flavors and unusual patterns and colors. They reflect the variety that grows in our region and they can’t be found in grocery stores – making them exclusive farmers’ market favorites.

Romanesco from Gomez Veggie Ville, photo by Pattie Garrett

Romanesco, a relative of broccoli and cauliflower, is chartreuse in color and has a striking fractal pattern. When compared to a traditional cauliflower, its texture is far more crunchy and its flavor is delicate and nutty. Romanesco can be blanched and added to salads, veggie trays, and cold pasta dishes. It may also be roasted or sauteed in olive oil.

Kohlrabi from Owl Wood Farm, photo by Pattie Garrett

Kohlrabi is another unfamiliar brassica. With a taste and texture that is similar to a broccoli stem or cabbage heart, it’s flavor is milder and sweeter. The young stem can be as crisp and juicy as an apple, although much less sweet. The bulbous part of this vegetable may be used raw in salads or slaws. Even the leaves are edible and can be used in place of collard greens and kale.

Lion’s Mane from Mariaville Mushroom Men, photo by Pattie Garrett

Lion’s mane is one of the most interesting-looking and beautiful mushrooms. Its flavor and texture are similar to crab or lobster meat: a sweet-savory flavor, and meaty texture. To prepare, tear the whole mushrooms into bite-sized wedges. Heat a large skillet and dry sauté the mushroom pieces until the edges begin to brown. Add a pat of butter and a clove of finely chopped garlic to the skillet and toss to coat. Cook the mushrooms until they are golden brown and finish with a pinch of sea salt.

Yellow tomatoes have thick skin and are succulent and meaty in texture. Yellow varieties of tomatoes are rather sweet, and often taste milder and less acidic than red tomatoes. Yellow tomatoes are exclusively available at Shushan Valley Hydro Farms throughout the winter.

On your next trip to the farmers’ market, shop spontaneously and try something new. Ask your farmer about these lesser-known fruits and vegetables and how to prepare them – it’s easy!

Saturday Vendors – Winter 2019

By

Saturdays, November – April, 9:30am-1:30pm at the Wilton Mall.

Produce, eggs and dairy, meats
Argyle Cheese Factory
Battenkill Valley Creamery
Elihu Farm
Gomez Veggie Ville
Greenjeans Farm
H&H Happy Urban Farm
Kokinda Farm
Lewis Waite Farm
Longlesson Farm
Mariaville Mushroom Men
Moxie Ridge Farm
Nettle Meadow
Owl Wood Farm
Pleasant Valley Farm
Pura Vida Fisheries
R&G Cheesemakers
Ramble Creek Farm
Saratoga Apple
Shushan Valley Hydro Farm
Slate River Farm
Squashville Farm

Condiments, beverages, baked goods and snacks
Ballston Lake Apiaries
Clark Dahlia C&G
Earth to Mind
Freddy’s Rockin’ Hummus
Grandma Apple’s Cheesecakes
Healthy Gourmet Kitchen
Mrs. London’s
Muddy Trail Jerky Co.
Puckers Gourmet
Saratoga Chocolate Co.
Saratoga Garlic Co.
Saratoga Peanut Butter
Slate Valley Farms
Something’s Brewing
The Chocolate Spoon
The Smoothie Shoppe
Vital Eats

Prepared foods
Daily Fresh
Euro Delicacies
Fired Up Pizza
Giovanni Fresco
Mangiamo
My Dacha Slovenian Café
Petra Pocket Pies
The Food Florist
The Vermont Spatzle Company

Wine and spirits
High Peaks Distilling
Yankee Distillers

Arts & crafts, body care, holiday items
Feathered Antler
Moon Cycle Seed Co.
Mugzy’s Barkery
Saratoga Suds ‘n Stuff
Scotch Ridge Berry Farm
Soulfull Potential
Viviana Puello Jewelry
The Weaving Tree
Zoe Burghard Ceramics

A new chapter for the Saratoga Farmers’ Market

By

By Himanee Gupta-Carlson

The Saratoga Farmers’ Market is moving indoors for the winter. This change takes place every November, but this year is different. The market has a new locale, and a new start and finish time. It will be chaotic – and exciting.

Saratoga Apple, photo courtesy of Eric Jenks

The market’s new winter locale is at the Wilton Mall, Saturdays, from 9:30-1:30 p.m. Through the end of April, the market will stretch from the Department of Motor Vehicles location to the Bath & Body Works store. Vendors will intermingle with mall retailers in a space that offers convenient parking, bus service, free Internet, and warmth.

Market staff have been preparing for the move for about two months.

Still, they know the change will mean adjustments – for customers and vendors alike.

Gomez Veggie Ville, photo courtesy of Pattie Garrett

“We’re farmers,” says market association president Beth Trattel, with a laugh. “We’re used to being outdoors, around hay, animals, live plants.”

The mall has a decidedly different feel from the outdoor pavilions at High Rock and even the historic Lincoln Baths Building where the winter market took place in recent years. However, market director Emily Meagher notes, the mall and the market also pair together well.

Malls throughout America have been repurposing themselves as community gathering sites as consumer shopping habits continue to shift more toward online retailing. Likewise, farmers’ markets strive to bring the community spirit that accompanies them into locales where customers and vendors are protected from cold winter weather.

Mrs. London’s, photo courtesy of Pattie Garrett

When the market opens this Saturday, much will be familiar, notes Meagher. The opening bell ringer will walk through the area of the mall that the market will use, clanging away. Musicians will perform; hot coffee and prepared foods will be waiting; cans will be available for the collection of home compost, and Friends of the Market volunteers will be on hand to answer questions and assist customers. Most of the market’s longtime farmers will be offering their goods, along with a handful of newcomers.

Still, Trattel says, “we know this is a big adjustment for our regular customers, who we value quite deeply. We’re looking forward to working together to create something new.”

The Saratoga Farmers’ Market is now 9:30 a.m-1:30 p.m. at the Wilton Mall. CDTA routes 450 (Schenectady-Wilton) and 452 (Skidmore College-Wilton) offer regular Saturday bus service with many stops in Saratoga Springs (see cdta.org/routes- and-schedules). Follow us on Facebook, Twitter, and Instagram.