Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

marketeditor

Celebrating the sweet spot of summer with a Blueberry Jam-boree

By

By Emily Meagher

Scotch Ridge Trees & Berries, photo by Pattie Garrett

There’s a magical time in July and August where we get to the sweet spot of fresh produce at the farmers’ market here in upstate New York. Every week farmers’ tables are piled even higher with a rainbow of colors, and the literal sweet spot lies in the sweet corn, lush tomatoes, and colorful berries that come fresh off the land.

Since the seasons change faster than the blink of an eye, we at the Saratoga Farmers’ Market won’t let the sweetness of summer go by without a celebration. This Saturday, July 31st, from 9 am-1 pm at High Rock Park, join us for our third annual (excluding 2020, of course!) Blueberry Jam-boree.

Scotch Ridge Trees & Berries, photo by Pattie Garrett

Blueberries are native to North America and have been for over 10,000 years, so it’s no wonder that it’s one of America’s favorite berries. And to enjoy the fruits from local farmers, grown without pesticides and picked fresh, is to experience an extra sweet and nutritious taste of summer.

Several local farms will bring the best of this season’s blueberries, ranging from snack cups, to pints, to quarts. Many other vendors will feature blueberry-flavored or inspired products, like blueberry jams from Kokinda Farm, hand pies from The Food Florist and Night Work Bread, and cheesecakes from Grandma Apple’s Cheesecakes. Ballston Lake Apiaries will bring blueberry-infused honey, and Slate Valley Farms has blueberry maple syrup and blueberry-lavender lemonade. Other items include blueberry-lemon fromage frais at Nettle Meadow, blueberry Italian cream soda at Something’s Brewing, a sampling of homemade blueberry marshmallows at The Chocolate Spoon, and blueberry Sweet Greek yogurt and smoothies at Argyle Cheese Farmer. Well-behaved four-footed friends are welcome, too, and can enjoy blueberry pupcakes at Mugzy’s Barkery. More blueberry specials as well as samples will be listed day-of.

Market staff will host free activities and tastings for children and adults, like a scavenger hunt, craft, and blueberry corn hole. Recipe cards and preservation tips will be available at select vendors to help you find inspiration to cook or bake something new with fresh blueberries. Live music by Geo Beat will add even more jam to the jam-boree!

To learn more about the Blueberry Jam-boree and keep up with news on the event, find our event page on Facebook. Then come to High Rock Park on July 31st to join the fun!

This week’s recipe: Blueberry Breakfast Cake

Blueberry Breakfast Cake

By

Photo by Pattie Garrett

Adapted from the recipe by King Arthur Flour, shared by My Saratoga Kitchen Table
Serves: 8 to 10

Ingredients
*Ingredients currently available at the farmers’ market

For the cake:
● 3 large eggs*
● heaping ½ cup sugar
● 6 Tablespoons melted unsalted butter
● 1 cup small curd cottage cheese (or part-skim ricotta)
● 1 cup plain Greek yogurt*
● 1 teaspoon vanilla extract
● ¾ cup all-purpose flour
● ½ teaspoon salt
● 1¼ teaspoons baking powder
● 1½ cups fresh blueberries*

For the glaze:
● 1 cup confectioner’s sugar
● zest from 1 lemon
● juice from ½ lemon
● 1 Tablespoon plain Greek yogurt*
● ¼ teaspoon vanilla extract

Instructions

Cake:
1. Preheat the oven to 350 degrees. Lightly grease an 8-inch round cake pan that is at least 2 inches deep.
2. Beat together the eggs and sugar until smooth.
3. Add the butter, cottage (or ricotta cheese), yogurt, and vanilla to the eggs mixture. Beat until well combined.
4. Add the flour, salt, and baking powder, to the egg/cheese mixture stirring to combine.
5. Pour the batter into the prepared pan and scatter the blueberries evenly over the top.
6. Bake the cake for about 50 minutes, until the tester inserted into the cake comes out clean.
7. Remove the cake from the oven. Let it rest at room temperature for 30 minutes to firm.

Glaze:
8. Whip together the confectioner’s sugar, zest, juice, yogurt, and vanilla. Adjust liquid for the desired consistency.
9. Drizzle glaze over cooled cake.

Stretching your food dollars at the farmers’ market: nutrition assistance programs for seniors, WIC participants, and SNAP shoppers

By

By Madison Jackson

Ensuring that fresh, local, and healthy foods are accessible to the local community is a top priority for farmers’ markets. Thankfully, there are various programs available that can help bridge the gap.

Farmers’ market EBT coins, photo by Pattie Garrett

Year-round at the Saratoga Farmers’ Market’s Wednesday and Saturday markets, customers who own an EBT (Electronic Benefits Transfer) card can exchange their SNAP benefits for farmers’ market tokens to purchase fresh foods, including fruit and vegetables, bread and baked goods, meat, fish, and poultry, dairy products, honey and maple products, and value- added foods like soup mixes, sauces, and jams and jellies. Herb plants and plants that produce food are also approved purchases with EBT coins.

The market additionally offers two SNAP incentive programs between which customers can choose with each transaction to get the most bang for their buck. The FreshConnect program, run by New York State, offers an extra $2 coupon to spend on SNAP items for every $5 a customer spends with their EBT benefits. Double Up Food Bucks, administered by Field & Fork Network and new at the Saratoga Farmers’ Market this season, matches SNAP benefits dollar-for-dollar (up to $20 per market day) with extra tokens that can be spent on fruits, vegetables, and produce-bearing plants. FreshConnect runs year-round, while the Double Up Food Bucks season runs July through October.

FMNP poster, photo by Pattie Garrett

More seasonally, the Farmers’ Market Nutrition Program (FMNP) is a New York State program that offers WIC (Women, Infants, and Children) participants and seniors coupons to purchase fresh fruit and vegetables at the farmers’ market. Our local WIC office distributes WIC coupons. Senior coupons will be distributed by the Saratoga County Office for the Aging on-site at the Saratoga market on Saturday, August 7th (9 am-1 pm) and Wednesday, August 11th (3-5 pm) at High Rock Park. The Office for the Aging will also distribute the coupons at the Clifton Park market on Monday, July 26th (2-5 pm) and Monday, August 16th (2-5 pm) at the Shenendehowa United Methodist Church. Individuals aged 60+ who live on a limited income may pick up a booklet of coupons containing 5 $4.00 coupons (limit one per person).

To spend your WIC or Senior FMNP coupons at the market, look for the blue poster at participating vendors’ stalls or simply stop by the market information table for a complete list of farms accepting FMNP coupons. The FMNP season runs from June through October, after which unused coupons expire.

Utilizing the available nutrition assistance programs is a win-win-win situation. Low-income consumers have more access to healthy foods, local farmers gain income and connect with new customers, and more food dollars stay in the local economy.

This week’s recipe: Summer Vegetable Stir Fry

Summer Vegetable Stir Fry

By

iStock

Adapted from the recipe by Alyssa Rivers
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6

Ingredients
*Ingredients currently available at the farmers’ market
● 1 tablespoon olive oil*
● 1 red bell pepper*, sliced
● 1 yellow bell pepper*, sliced
● 1 cup sugar snap peas*
● 1 cup carrots*, sliced
● 1 cup mushrooms*, sliced
● 1 cup zucchini* or yellow summer squash*, sliced
● 2 cups broccoli*
● 2 cups bok choy*
● ¼ cup soy sauce
● 3 garlic cloves*, minced
● 3 Tablespoons brown sugar
● 1 teaspoon sesame oil
● 1/2 cup chicken or vegetable broth
● 1 tablespoon cornstarch

Optional: chopped green onions* and sesame seeds for garnish

Instructions
1. In a wok or large skillet, add 1 Tablespoon olive oil over medium-high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, and bok choy. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken or vegetable broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.

Notes:
● Customize your stir fry by adding in protein. Chicken, pork, shrimp, and beef are all available at the farmers’ market.
● Make your stir fry with seasonal vegetables: asparagus, bean sprouts, cauliflower, tomatoes, and corn all make delicious additions.
● Spice it up by adding crushed red pepper flakes or sriracha.
● Serve over brown or white rice, noodles, ramen, lo mein, zoodles, or wilted greens.

Local Restaurants Use Products from Saratoga Farmers’ Market Vendors

By

By Mary Pratt

Kelsey Whalen, owner of Whole Harvest, stocks up at the Wednesday market, photo by Pattie Garrett

Top quality local restaurants give huge compliments to many Saratoga Farmers’ Market vendors by using their products. Vendors make sure they also have plenty of products for the Market.

Kelley Hillis of Puckers Gourmet, photo by Pattie Garrett

Kelley Hillis, from Puckers Gourmet, explained that Saratoga Springs restaurants approached them for their pickles. They sell Kim Chi and Pak Dong to Thorn + Roots at the Fresh Market Plaza, and five-gallon pails of Kim Chi to Kraverie on Beekman Street. Their pickles have won several awards, including first place at the International Rosendale Pickle Festival.

Amy Smith from Saratoga Arms B&B first approached Elihu Farm for their eggs. In addition, The Mouzon House uses their eggs, as well as lamb. In June, Mouzon bought several boneless butterflied legs of lamb. Elihu Farm also sells lamb to Amuse on Broadway, and eggs to 15 Church, Adelphi Hotel, Comfort Kitchen, and Whole Harvest.

Leaning Birch Farm, photo by Pattie Garrett

The Mouzon House, a Farm to Table restaurant, buys products from many farms. Dave Pedinotti said they use vegetables from Gomez Veggie Ville, including their heirloom tomatoes for Caprese. A recent article in Saratoga Living discusses three new cocktails Mouzon makes with tequila, one which uses Gomez’s strawberries for “Strawberry Rhubarb Sparkler.”

Dave and Marge Randles, from the award-winning Argyle Cheese Farmer, sell their yogurt to Dizzy Chicken Barbecue in Saratoga, cheese curds to Northway Brewing in Queensbury, buttermilk to Common Roots Brewing Company in South Glens Falls, and Unified Beer Works’ café in Malta.

Nettle Meadow Farm, based in Thurman, makes cheese from milk from goats, sheep, and cows. Their varieties have won many awards, especially in 2018 and 2020 from the Good Food Foundation for Kunik. That award was special for Sheila Flanagan and Lorraine Lambiase because the Foundation also considers care for animals, the environment, and staff. Distributors send their cheese to all states, except Alaska.

Another vegetable farmer, Leaning Birch Farm, sells to Hamlet & Ghost in Saratoga. Nic Fera said they use their salad mix, pea shoots and tomatoes. Bobby Chandler noted that Mariaville Mushroom Men sells to Jack’s Oyster House in Albany, and Common Roots. And Laurie Kokinda sells Kokinda Farm’s French beans to Lake Ridge Restaurant in Round Lake.

This week’s recipe: Cucumber Salad with Greek Yogurt

Cucumber Salad with Greek Yogurt

By

Photo by Pattie Garrett

Adapted from the recipe by Taste of Home, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● ½ cup plain Greek yogurt*
● 3 Tablespoons white vinegar
● 1 Tablespoon sugar
● pepper to taste
● 4 medium cucumbers*, peeled and thinly sliced
● 1 small sweet onion*, thinly sliced and separated into rings

Instructions
In a large bowl, whisk the yogurt, vinegar, sugar, and pepper until blended. Add cucumbers and onion. Toss to coat. Refrigerate, covered for at least 4 hours.

Notes: The original recipe calls for sour cream in place of yogurt.