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Ethiopian Ingera (by Dave Pedinotti, Mouzon House)

August 16, 2012 By marketeditor

Chef Dave Pedinotti of The Mouzon House drew an enthusiastic crowd when he prepared this dish at the market recently. A small crowd walked through the Market with Dave as he chose ripe, robust vegetables and fruits and other ingredients to make a provincial ingera. (Ingera is a national dish of Ethiopia, consisting of a unique flatbread of slightly spongy texture. The bottom surface of the injera, which touches the heating surface, has a relatively smooth texture, while the top becomes bubbly and porous. This porous structure allows this flatbread to serve as a handy scoop for sauce, and vegetables or meat.)

While similar to the French crepe this flatbread is thicker and has more substance. Dave made his ingera with gluten-free flour, farmers’ market eggs and buttermilk. The small amount of xanthan gum added to the gluten-free flour provides body to the finished product. The toppings chosen at the Market were fresh corn, sweet peppers, jalapeno peppers, garlic, sprouts, herbs and sausage.

To prepare the dish for the class, Dave used a top end grill, the Big Green Egg®, a type of kamado cooker which traces its origins to ancient China. The EGG®, provided by Adirondack Appliance owner Tom Thiebeault, has a superb grilling surface, but rest assured most grills that can accommodate a pizza stone will suffice.

Ingera is a delicious way to showcase the season’s garden bounty and enjoy summertime grilling. The spices provide a surprising depth of flavor in a finger food that can easily substitute as a light main meal. We are delighted to that Dave was willing to share his recipe here.

 

Ingera Batter

6 fresh eggs *

1 cup buttermilk (Argyle Cheese Factory)

½ cup gluten free flour (Bob’s Red Mill brand suggested)

1 tsp. xanthan gum (Bob’s Red Mill brand suggested)

½ tsp. salt

 

 

For the Topping

4 links merguez sausage from Dancing Ewe Farm*

1 sweet red pepper*

1 sweet yellow pepper*

1 jalapeño pepper*

1 onion*

1 head garlic*

1 ear sweet corn*

Arugula sprouts* to taste, and a handful of basil and cilantro

Mouzon House seasoning to taste (or Old Bay)

Extra virgin olive oil

 

Directions

Heat griddle, grill or oven to 500 degrees.

Chop the vegetables (except sprouts and herbs) and toss with olive oil and seasonings. Shuck the ear of corn, but leave intact.

Slice the herbs finely into a chiffonade, toss with sprouts and olive oil, and reserve for a garnish.

Roast vegetables until soft. Allow to cool. Remove corn kernels from the cob.

Grill or pan fry the sausage; cool and slice.

Heat the crepe pan or pizza stone.

Mix together the batter ingredients until consistency of a light pancake batter.

Ladle enough batter onto a stone or crepe pan to make individual serving sized flatbreads, or larger versions which can be into wedges after cooking. Flip over when browned.

Transfer the flatbreads to a plate and rub with roasted garlic.

Drizzle with olive oil and arrange roasted veggies and sausage over top. Or simply use the flatbread to scoop the mixture from a bowl.

Garnish with the sprout and herb mixture.

 

A version of this market recipe appears in this week’s edition of Saratoga Today. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.

 

 


Filed Under: Seasonal Recipes

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Today is the day for the Monday Market! Start you Today is the day for the Monday Market!

Start your week with us in Clifton Park from 2 pm to 5 pm for fresh produce and great finds. 

We are your stop to support locally grown and produced foods/items and we love all of our weekly visitors!

#cliftonparkfarmersmarket #cliftonparkny #saratogafarmersmarket #saratogafarmersmarket🔆 #supportlocallygrown #supportlocallyproduced
Here we are….it’s officially fall! Check out Here we are….it’s officially fall!  Check out this week’s recipe at our site and head over to grab the fresh products at the market to give it a try…

What’s happening at the market today? We have live entertainment as you wander, explore and discover …

Saratoga Farmers’ market 9 am to 1 pm

Pumpkin Painting 11 am to 1 pm

Saratoga Pumpkin Festival 11 am to 4 pm

https://www.saratogafarmersmarket.org/category/seasonal-recipes/

#saratogafarmersmarket #saratogafarmersmarket🔆 #pumpkinrecipesplease #fallishere🍁 #giantpumpkinfestival
Market days are some of the best days and we are h Market days are some of the best days and we are here for it from 9 AM to 1 PM this Saturday at High Rock Park.  This week is extra special as we celebrate the Pumpkin Fest. 

Here's the schedule:

9 am to 1 pm Saratoga Farmers' Market
11 am to 1 pm Pumpkin Painting
11 am to 4 pm Giant Pumpkin Festival

Learn more here: https://www.saratogafarmersmarket.org/celebrating-fall-at-the-8th-annual-pumpkinfest/

This is a collaborative effort with Saratoga County Chamber of Commerce and @saratogacitycenter 

#saratogafarmersmarket #saratogafarmersmarket🔆 #shoplocalsaratoga #supportlocallygrown #supportlocallyproduced #saratogapumpkinfest #giantpumkinfestival
We are also hosting a children’s pumpkin paintin We are also hosting a children’s pumpkin painting event from 11 am to 1 pm for ( $8 donation). The Saratoga Farmers’ Market is a 501(c)3 and these small fundraisers help to support our free educational programming, intern program, emergency farm fund, etc 

Our activities are in conjunction with the Saratoga Pumpkin Festival this weekend - Saturday, September 23rd!

What’s happening?

Saratoga Farmers’ market 9 am to 1 pm

Saratoga Pumpkin Festival 11 am to 4 pm

This is a free family event that starts at the Saratoga City Center parking garage on High Rock Avenue and continues down to the Saratoga farmers Market.  This is a community collaboration with the Saratoga county chamber of commerce, Saratoga Springs city center and the Saratoga Farmers’ Market.

We look forward to seeing you Saturday!

#saratogafarmersmarket #saratogafarmersmarket🔆 #saratogapumpkinfest #saratogapumpkinfestival #giantpumpkinfestival #giantpumpkinfestival2023

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