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Roasted Butternut Squash Risotto

October 14, 2014 By marketeditor

While the colorful leaves are falling, farmers are harvesting a colorful array of winter squash to bring to the Saratoga Farmers’ Market. These include orange pumpkins, tan butternut squash, green and yellow delicate or acorn squash, and the giant grey Hubbard squash.

Winter squash is distinguished from summer squash by its thick skin which increases its shelf life. When held at the right temperature and humidity level most winter squash will keep for three months. Hubbard squash will keep for up to six months, so if you’re looking for a squash to get you through the winter, pick up one of those huge, grey, bumpy squashes. Don’t store winter squash in your refrigerator; refrigerator temperatures can actually shorten the shelf life. The best temperature is between 55-60 degrees, so an unfinished basement might be the best location. At 50˚F or below they are subject to chilling damage. Above 60˚F they become stringy over time. Squash will do best when store at a relatively low humidity level.

A great way to cook winter squash is to roast it. Just cut it in half through the stem and place it on a baking sheet with the cut side down. It will take about 40 minutes to roast squash, about the same amount of time it takes to roast a chicken, so while you’re at the Saratoga Farmers’ Market, pick up a whole chicken to roast along with the squash. While those are cooking, prepare the risotto for the recipe below.

Risotto is made with Arborio rice, a medium grain Italian rice you’ll find in the grocery store alongside all the other rice. This rice and the technique of adding the liquid gradually is what gives Risotto its creamy texture. The addition of chevre, another ingredient you can get at the Saratoga Farmers’ Market, adds a tart earthy flavor to this perfect fall recipe.
 

Roasted Butternut Squash Risotto

4 medium onions*

1 small to medium butternut squash*

1 tablespoon olive oil

3 cloves garlic*, minced

1 ½ cup Arborio rice

¾ cup dry white wine (room temperature)

4 cups reduced sodium vegetable broth

½ teaspoon ground black pepper

4 ounces (1/2 cup) chevre* (goat cheese)

 

Preheat oven to 375 degrees. Peel and finely chop 1 onion for sautéing, set aside.

Cut the remaining 3 unpeeled onions in half crosswise, and the squash in half lengthwise. Place onions and squash (cut side down) on a greased baking sheet and roast until softened (about 40 minutes). Allow to cool to the touch. Scoop the squash flesh out of the skin and chop into bite sized pieces along with the onion.

While vegetables are roasting prepare the risotto as follows. Heat the broth in a small sauce pan on medium heat. In a large saucepan on medium high, heat oil, add chopped onion and minced garlic, sauté until onion is translucent (about 5-10 minutes).

Add the rice to the onion and cook until the kernel edges are transparent, about 4 minutes. Add the wine and cook, stirring frequently, until the wine is completely absorbed by the rice, about 2 minutes.

Add 1 cup of warm stock, simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, about 5 minutes. Continue adding ½ cup of stock at a time and cooking until all broth is gone and rice is cooked.

Remove from heat, stir in the chevre cheese, and gently fold in the roasted onion and squash.   Makes 6 servings.

Nutrition per serving: 350 calories, 7 g fat, 3 g saturated fat, 10 mg cholesterol, 58 g carbohydrate, 5 g fiber, 11 g protein, 380 mg sodium.

 

Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market on High Rock Avenue.  For information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension at 885-8995or dwhitten@cornell.edu.

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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