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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 at our International Flavor Fest! Thank you Today at our International Flavor Fest! Thank you to everyone who came by today. We hope you had fun! 😋🌎🌾
Exciting news! The Saratoga Farmers’ Market Flav Exciting news! The Saratoga Farmers’ Market Flavor Fest is happening tomorrow! 🎉🍴 Our vendors have amazing samples for you to taste, including mouth-watering chorizo and bratwurst from Hebron Valley Meats and delectable Chicken Briyani from Perfect Plant Farm. 😍 Don't forget to grab your passport for a chance to win a prize by collecting stamps from market vendors! 🛍️ @worldkidsmuseum will also be joining us with a fun kid's craft to make your own fortune cookie 🥠, and CCE food is back with a fermentation activity. 🌱 See you there! ✈️🌎😋

#saratogafarmersmarket #saratogasprings #thingstodoinupstateny #internationalfood #flavorfest #farmersmarket #kidsactivities #smallbuisness #shoplocal
Get ready to mushroom into a world of flavor at th Get ready to mushroom into a world of flavor at the Saratoga Farmers' Market! 🍄🌱 This week, we're thrilled to highlight the Mushroom Shop and their incredible selection of locally grown and harvested mushrooms. We spoke with owner's Jacob and Elysee to learn more.

Q: What are some of the health benefits associated with consuming mushrooms?

A: Mushrooms contain a multitude of medicinal compounds. The mushroom species Cordyceps militaris contains cordycepin, which increases your blood's ability to absorb and transport oxygen, improving exercise performance. Mukitake or Panellus serotinus possesses compounds that have shown in recent studies to improve liver function in people suffering from fatty liver disease. Reishi mushrooms improve immune health, warding off sickness and reducing inflammation. Other medicinal mushrooms include Turkey Tail, Chaga, Agarikon, Maitake, and Lions Mane.

Q: What inspired you to start selling mushrooms at the farmers' market?

A: We initially got our inspiration from a mushroom farm based in Tennessee called Mossy Creek Mushrooms. They have many videos on Youtube covering every aspect of operating a mushroom farm from building and maintaining equipment to harvesting and marketing mushrooms. Jacob has had an interest in growing mushrooms as a hobby for about eight years when he discovered a patch of oyster mushrooms growing in the wild. We got the opportunity to lease land in the beginning of 2021 and shortly after started selling at farmers’ markets.

Q: How do you recommend customers prepare and cook the mushrooms they purchase from you?

A: At our farmers markets we always provide printed recipes that utilize the mushrooms available during the current season. Like meat, mushrooms can be cooked in a variety of ways, such as sautéing, roasting, and grilling to create a flavorful dish. One of our recent favorites is a Spicy Crispy Lion's Mane Sandwich- a thick slab of Lion's Mane mushroom battered and fried on a toasted bun with spicy mayo and pickles. This is a delicious take on a chicken sandwich made entirely of whole, natural produce. 

*Find the Mushroom shop year round at our Saturday markets!*

#saratogafarmersmarket
Get ready for a mouth-watering adventure! 🍴🌍 Get ready for a mouth-watering adventure! 🍴🌍 Join us on Saturday, March 25th from 9:30 am to 1:30 pm at the Saratoga Farmers' Market's International Flavor Fest in the Wilton Mall food court! 🎉 Indulge in frgál cakes, julekaker, burek, curries, samosas, and more, representing cuisines from all around the world! 🌎 There will be live music, family-friendly activities, and food tastings that will take your taste buds on a journey around the globe! 🎶👨‍👩‍👧‍👦 Plus, our friends at the World Awareness Children's Museum will be hosting a paper fortune cookie making session for the kiddos! Don't forget to pick up your passport for a chance to win a prize by filling it with stamps from market vendors! Let's celebrate our traditions, history, and community through the language of flavorful food! 😍🍴

 #InternationalFlavorFest #SaratogaFarmersMarket #FoodieAdventure #CommunityConnection

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