This weekend marks the start of the winter-season, indoor Saratoga Farmers’ Market, held every Saturday from 9 a.m. to 1 p.m. (now through the end of April), at the Saratoga Spa State Park’s historic Lincoln Baths. The building is located at 65 South Broadway, next to the National Museum of Dance.
Despite colder temperatures, the market’s vegetable farms are able to bring a wide array of fresh greens, tomatoes, herbs, and many other crops to market all winter, by using climate-controlled high tunnels and greenhouses.
There are also unusual varieties of vegetables not found at most grocery stores, such as sweet and crunchy kohlrabi, brilliantly colored watermelon radishes, and Adirondack Blue potatoes, and myriad other local products, such as meat, eggs, dairy items, baked goods, wine, prepared foods and holiday gifts, centerpieces, and greenery.
This recipe for stew uses a broad range of market ingredients. Enjoy eating seasonally and making your purchases from the different vendors!
Autumn Beef Stew
This savory-sweet stew is fantastic served on top of mashed potatoes or egg noodles. Or, serve in a shallow bowl, with fresh bread or rolls to soak up the juices.
*Ingredients available at the market.
Ingredients
4 Tbsp olive oil
1 1/2 pounds beef stew meat*
4 cloves garlic*, minced
1 large onion*, chopped
1 large leek*, chopped
½ cup red wine*
½ cup cider vinegar*
1 cup tomato sauce
3 cups beef broth, plus water if needed
½ cup molasses
3 carrots*, chopped into bite-size chunks
3 parsnips*, chopped
2-3 turnips*, chopped
1 cup raisins
2 Tbsp. flour
Salt and pepper
Fresh chopped parsley*
Directions
Heat the oil in heavy, large pot and brown the beef. Remove the beef from pan, add garlic, onion, and leek, and cook a few minutes until soft.
Add wine, vinegar, tomato sauce, broth and molasses. Add beef and bring to a simmer. Cover pot with lid and cook on low heat 90 to 120 minutes, until meat is very tender. Check to see if more liquid is needed, adding small amount of water if so.
Add the carrots, parsnips, turnips, and raisins. Simmer until vegetables are tender, about half an hour.
If stew has too much liquid, remove a cup of liquid and blend in 2 tablespoons flour. Put flour/broth mixture back in larger pot and simmer until thick.
Serve over mashed potatoes, noodles, or other starch. Garnish with chopped parsley.
