marketeditor

Strip Steak with Salsa Verdi

July 16, 2019 By marketeditor

Adapted from the recipe by Milk Street Magazine, shared by Pattie Garrett of My Saratoga Kitchen Table
Serves: 4

INGREDIENTS
*Ingredients currently available at the farmers’ market
● 1 cup lightly packed flat leaf parsley leaves*
● ½ cup sliced almonds, toasted and cooled
● ¼ cup drained capers, rinsed
● 3 anchovy fillets, rinsed
● 1 Tablespoons minced fresh rosemary*
● 2 teaspoons finely grated lemon zest, plus 2 Tablespoons lemon juice (1 lemon)
● 1 garlic clove*
● ground black pepper
● ½ cup olive oil*
● kosher salt
● Two 14 to 16 ounce strip steaks* (about 1½ inch thick), halved crosswise and patted dry
● 1 Tablespoon grapeseed or other neutral oil

INSTRUCTIONS

In a food processor, combine the parsley, half of the almonds, and the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the machine running, slowly add the olive oil and process, scraping bowl as needed, until the mixture is smooth.
Add the remaining almonds and pulse until coarsely chopped, about 10 pulses. Transfer to a bowl and stir in the lemon juice. Taste and season with salt and pepper. Season the steaks on both sides with salt and pepper. In a 12 inch skillet over medium-high, heat the oil until beginning to smoke. Add the steaks reduce to medium and cook until well browned on both sides and 120 degrees at the center for medium-rare, 10 to 15 minutes.
Transfer the steaks to a wire rack and set over rimmed baking sheet and let rest for 10 minutes. Thinly slice the steaks, arrange on a platter or plates and pour over any accumulated juices. Serve with the salsa verde.

Note: Janet Lampman of Lewis Waite Farm recommends giving the meat time to thaw completely. Before preparing the thawed steak, give it 30 minutes on the kitchen counter to come to room temperature. Then, dry it with a paper towel and then seasoning.

Steak from Lewis Waite Farm with Salsa Verdi, photo by Pattie Garrett

Planning a Summer Supper on the Grill

July 16, 2019 By marketeditor

By Himanee Gupta-Carlson

A great perk of summer is eating outdoors. My husband and I do this as often as we can manage. About 7 p.m., he gathers up wood and gets a fire going in our old charcoal goal. As the wood burns down to coals, I prep. Then, we cook and eat slowly, sipping wine and beer, watching the sun set and sky darken to dusk.

What goes on the grill? Where does it come from?

Most of what we eat comes from the Saratoga Farmers’ Market or our farm. What goes on the grill depends on what’s in season.

Grilled sirloin from Longlesson Farm, photo by Pattie Garrett

The centerpiece of most of our meals is meat, farm-raised and brought to an ambient temperature, maybe brushed with a bit of Dancing Ewe Farm’s olive oil, maybe sprinkled with black pepper or garlic, maybe topped with finely chopped rosemary or sage.

The “maybes” are truly that. Options. The meats our farmers bring to market come from animals that feast on the flavorful bounty of outdoor pastures, and rarely require much to enhance their flavor. We rotate between chicken, goat, pork, fish, lamb, and beef.

With meat as the main course, vegetables in all shapes, textures, and tastes enhance the overall meal.

I plan a supper’s vegetables around three basic cooking styles: roasted, sautéed, and right on the grill. Roasted is usually a starch – such as hakurei turnips, trimmed, wrapped in foil and cooked until fork-soft and slightly caramelized. For sautéed, try a bunch of seasonal greens such as tatsoi, tossed into a frying pan or wok with olive oil, lemon juice, and maybe chopped onion, green garlic, or chive. Stir fry the greens for 2-4 minutes until they have wilted. Right on the grill is anything that likes a slight singe. For instance, zucchini, cooked until tender with a blackened patten from the grill.

Grilled lamb chops from Elihu Farm, photo by Pattie Garrett

Summer supper possibilities on the grill are endless. Try your own combinations and stop by the market to share your results.

On Wednesdays, locally raised meat and poultry may be found at Ramble Creek Farm, Slate River Farms, and Squashville Farm. On Saturdays, Elihu Farm, Lewis Waite Farm, Longlesson Farm, M&A Farm, and Ramble Creek Farm. Fish and seafood may be found at Pura Vida Fisheries. And, cured meats not for grilling may be found at Dancing Ewe Farm.

Eating with the Season: Summer Meals

July 8, 2019 By marketeditor

By Catherine Morba

We have waited patiently, our farmers have worked tirelessly, and the Upstate New York soil has recognized the efforts and responded with annual generosity. Market tables are beginning to overflow with rainbows of fresh vegetables, fruits, and herbs. With so many ingredients for the taking, cooks can indulge in cravings for juicy peaches, leafy greens, and heirloom tomatoes of all sorts while paying homage to the local lands that bore them.

This special season deserves cooking that is equally so. The ideal recipe is light, refreshing, and a celebration of all summer has to offer. Another consideration is temperature. During the dog days of summer, the less time spent inside with ovens ablaze the better. When heat is required, a grill can be a saving grace. Grilling up a large batch of fresh vegetables tossed in a simple marinade such as minced garlic, lemon juice, and good quality olive oil provides options for the next several meals. I use a grill basket, skillet, or shish kabob set depending on the vegetable but prefer to put them right on the grate for the coveted grill marks. Serve them as-is, then combine leftovers with grains like bulgur, quinoa, or rice. Grill whole bell peppers and stuff with any of the above, or beans and cilantro for a Southwest take. Experiment with fresh herbs, cheeses, kinds of vinegar, and seasonings to round out the dishes.

This week, try Polenta with Grilled Eggplant, Tomatoes and Basil. While the grate is still hot, make way for a dessert of Grilled Peaches with Browned Butter and Cinnamon Crumbs. The options for different flavors, textures, and pops of color are endless and impressive, but not time-consuming. Meals that are quick to come together allow for more precious moments in the backyard with feet kicked up, full plate in hand, and family and friends abound.

Grilled Peaches with Browned Butter and Cinnamon Crumbs

July 8, 2019 By marketeditor

By Pattie Garrett of My Saratoga Kitchen Table. Adapted from the recipe by Half Baked Harvest.
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market

Cinnamon Toast Brioche Crumbs:
● 4 slices brioche bread, pulsed into fine crumbs (about 2 cups of crumbs)
● 4 tablespoons salted butter*, melted
● 2 to 5 tablespoons cinnamon sugar to your taste, plus more for serving
Browned Butter Grilled Peaches:
● 4 tablespoons salted butter*
● 2 tablespoons honey*
● 1 teaspoon vanilla extract
● ½ teaspoon ground cinnamon*
● 4 ripe, but firm peaches or nectarines, halved with pit removed
● vanilla ice cream for serving

Instructions

To make the cinnamon toast crumbs: Preheat the oven to 350 degrees. Line a baking sheet with parchment. In a bowl, toss the breadcrumbs, butter, and cinnamon sugar. Spread onto the sheet pan. Bake 10 to 15 minutes until toasted. Watch closely to prevent burning.
To make the browned butter: Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3 to 4 minutes. Stir often. Remove from the heat and transfer the butter to a heatproof bowl. Stir in honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored up to one week. Serve at room temperature.
To grill the peaches: Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2 to 3 minutes or until char marks appear, flip and grill another 2 to 3 minutes. Remove from the grill and immediately drizzle each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs.

Polenta with Grilled Eggplant, Tomatoes and Basil

July 8, 2019 By marketeditor

By Catherine Morba, Plate of Mind. Adapted from EatingWell.
Serves: 4 (¾ cup of polenta, 2 cups of vegetables)

Ingredients
*Ingredients currently available at the farmers’ market
● 4 cups water
● 1 cup cornmeal
● 1 tablespoon butter*
● ½ teaspoon salt, divided
● 3 large tomatoes* of choice
● 4 tablespoons extra-virgin olive oil*, divided
● 3 cloves garlic*, minced
● ½ teaspoon ground pepper
● ¼ teaspoon crushed red pepper*
● 1 large eggplant, cut into ½-inch-thick slices
● ½ cup chopped fresh basil*
● 1 tsp minced fresh thyme*

Instructions

Toss tomatoes with 3 tablespoons oil, garlic, pepper, crushed red pepper and ¼ teaspoon salt in a large bowl. Set aside to marinate.
Bring water to a boil in a medium saucepan. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook until thickened, stirring occasionally, for about 25 minutes. Remove from heat and stir in butter and the other ¼ tsp salt.
Brush eggplant with the remaining 1 tablespoon oil. Grill directly on the grate on medium-high heat until charred, turning once, about 5 minutes per side. Let cool, then chop into bite-size pieces and add to the tomatoes along with basil and thyme. Spoon the vegetable mixture on top of bowls of polenta and serve.

The usual – and the unusual – at Saratoga Farmers’ Market

July 1, 2019 By marketeditor

Many regulars treat their trips to the twice-weekly Saratoga Farmers’ Market as opportunities to stock up on provisions for the week.

But going to the market also can be an opportunity to discover something new – an unusual fruit, an heirloom vegetable, a different kind of homemade sauce. To bring out that adventurous spirit, we asked our summer interns, Laura Kenny and Elizabeth Horgan, to explore the market and share their favorite finds. Here’s a short list of what they came up with:

1/ Lovage. Its flavor and smell can be described as a mix of celery and parsley, but with a higher intensity of both of those flavors. This herb is delicious in salads and soups. Find it at Otrembiak Farm.

2/ Lions Mane. This poofy mushroom sold by Mariaville Mushroom Men and Ramble Creek Farm is often equated to a steak or a lobster. Slice it thinly, cook it in a hot, unoiled saucepan for 3-4 minutes. Then add oil and seasonings of your choice. Turn off the heat and let it rest. It will taste a little like steak or lobster.

*Celtuce, photo courtesy of Squashville Farm*

3/ Garlic Scapes. These green curlicues are the flower of the garlic. Farmers cut them off to help their garlic grow and invite you to enjoy them as a vegetable or meat seasoning, atop pizzas, in pasta sauces, pickled, or stir-fried.

4/ Celtuce. This Asian green is harvested usually in late summer for its stem. Its young leaves, however, also are delicious in a quick stir fry with oil, red pepper, and peanuts. Find the leaves at Squashville Farm.

5/ Salsa Gardens. If all the fresh food makes you want to grow your own, check out the salsa and pizza “gardens” that Balet and Burger nurseries offer. All you need in a single pot.

6/ Kettle Corn. The Proper Popper turns this fair-like treat into a weekly market affair. Find them Saturdays with the other prepared food vendors.

7/ Chickpea cheese dip. Vital Eats offers its So-Cheezy and Zesty-Cheezy vegan condiments on Saturdays. These flavorful sauces are nut, soy, and dairy free. Chickpeas and vegetables pack creamy, tangy flavor that’s full of antioxidants, and protein.

8/ Scallop squash. We often think of patty pan squash as small and yellow. But it can be big and multi-colored, as many vendor stalls attest. Small to medium scallop squash can be treated like zucchini. The skin is thin and the seeds are small enough you can slice and cook however you would like. You can pickle, saute, grill, or even bake this squash. Larger pattypan squash needs a little extra TLC, but they are the ultimate vessel for stuffing and baking.

9/ Spatzle. The Vermont Spatzle Co. offers a gluten-free version of this German specialty on Saturdays. Ask them for their list of recipes.

10/ And for that newborn, check out the hand-painted onesies at the Feathered Antler.

Of course, the interns made many more discoveries. We invite you to join them and explore.

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