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Roasted Beet and Fennel Soup with Apple

October 22, 2013 By marketeditor

You may have to hunt a little to find fennel at the Saratoga Farmers’ Market, but it’s worth the search.

Fennel looks like flattened celery with its interwoven stalks emerging from a bulbous end. The stalks are topped off with feathery fronds. Its mild, sweet flavor will remind you of licorice or anise.

Eaten raw, fennel has a crunchy texture like celery. Cooking mellows the flavor. It makes a great vegetable side dish on its own or adds flavor to soups and stews. In the recipe below the fennel bulb is roasted to bring out its sweetness. The whole plant is edible.

In France they grill the stalks and fronds so the fennel scent permeates the grilled food.  Fennel pairs well with fish, poultry and bland meats, such as veal.

To prepare, cut the stalks off where they meet the bulb. Remove any dry or pulpy outer layer. It’s best to enjoy fennel while it’s fresh; it doesn’t freeze well. Keep in the refrigerator and use within 4 days.

 

Roasted Beet and Fennel Soup with Apple

6 medium beets* (about 1 1/2 pounds) trimmed & scrubbed

2 fennel bulbs* (2 cups sliced lengthwise, save the fronds for garnish)

2 tablespoons olive oil, divided

4 large leeks*, trimmed, thoroughly washed & chopped

2 large tart apples*, such as Granny Smith (2 cups), peeled, cored, and chopped

6 cups low-sodium vegetable broth

2 tablespoons balsamic vinegar

¼ teaspoon salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

8 teaspoons nonfat plain yogurt or sour cream

chopped fennel fronds

 

Preheat the oven to 375°F.

Wrap the cleaned and trimmed beets in foil and place them on a sheet pan.

Toss sliced fennel with 1 tablespoon oil, spread in a single layer in a baking dish. Bake fennel for approximately 40 minutes or until golden brown.

Roast beets for about 1 hour, or until tender when pierced with the tip of a sharp knife. (Roast fennel and beets at the same time.)

Allow beets to cool then trim off the roots, rub off the skin, and coarsely chop.

Meanwhile, in a large soup pot, warm the olive oil and sauté the leeks until tender (about 6 minutes). Add the apple and continue to sauté an additional 6-7 minutes, or until apples are tender.

Add broth to soup pot. Bring to a boil, lower the heat to a simmer and cook 10 minutes. Remove from the heat. Add beets, half the roasted fennel and vinegar.

Working in batches, puree mixture in a blender or food processor until smooth. Return puree to the pot, add the other half of the fennel and reheat.

Season with salt and pepper to taste. Serve into soup bowl, swirl in a teaspoon of yogurt or sour cream, and some chopped fennel fronds. Makes 8 servings.

Nutrition per serving: 130 calories, 4g fat, 0.5g saturated fat, 3g protein, 23g carbohydrate, 5g dietary fiber, 0 mg cholesterol, 500 mg sodium.

Ingredients marked with an asterik (*) are available at the Saratoga Farmers’ Market. For more information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension, dwhitten@cornell.edu, 885-8995.

 

Filed Under: Seasonal Recipes

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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
Join us tomorrow for our Saturday market! From 9:3 Join us tomorrow for our Saturday market! From 9:30-1:30 you can find all your favorite vendors in the Wilton Mall Food court. We’ll by joined by the Academy of Life Long Learning, AIM Services, and musician Lee Paquin. Hope you can make it!!!

Photos of: @squash.villa.farm , KOKINDA Farm, and @eurodelicaciesco by Graciela Colston

#saratogafarmersmarket #saratogasprings #farmersmarket #agriculture #shoplocal
The Saratoga Farmers’ Market is seeking donation The Saratoga Farmers’ Market is seeking donations to help improve our market and keep our nonprofit organization running. Your donation will be used for essential functions of the market as well as helping us reach more of our long-term goals for the community. We are looking for additional resources to expand our community offerings such as hosting family friendly events, programs and activities.

You can help us by donating via our GiveButter account (link in bio) or in person at the market via our market manager. Thank you for your ongoing support. We couldn’t do it without you! 

#saratogafarmersmarket #supportlocalfarmers #nonprofit #communitylove #givebutter

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