By Julia Howard, Market Director
Our late winter snowstorms and early spring chills are finally giving way to warmth. Daffodils and tulips are popping open, the berry bushes and fruit trees are starting to bud. And with spring of course comes Easter, and a plethora of bright colors and festive foods to mark the symbolic rebirth that the holiday encompasses.
The Saratoga Farmers’ Market invites you tomorrow to celebrate Easter with us. Our day-before-Easter Saturday market will offer several specials on fresh vegetables, meats, and prepared foods.
And, of course, we will have eggs. For children of all ages, the volunteer Friends of the Market group is offering a no-mess egg dying activity. If dying your own eggs isn’t your thing, pick up some pre-decorated eggs at Malta Ridge Orchard & Garden.
As for food, start with breakfast. Mrs. London’s is featuring freshly baked hot cross buns among its other selections of pastries, breads, and sandwiches. To further sweeten the palate, visit The Chocolate Spoon for teacakes in citrus ricotta, chocolate, bourbon butter, carrot cake and lemon varieties. Malta Ridge also has freshly baked fruit pies and cookies among its offerings.
If your Easter dinner features a ham, consider pre-ordering one from Lewis Waite Farm by calling 518-692-3120. They will bring it to the market for you to pick up thawed and ready to cook.
Every Easter dinner should include veggies. Our vegetable vendors have a wide selection of root vegetables, fresh greens, onions and garlic. Think about parsnips, the funny carrot-shaped roots that are wonderful roasted or mashed. Also, think mushrooms. Mariaville Mushroom Men is selling its variety boxes of chestnut, shiitake, lion’s mane, and oyster mushrooms for 25 percent off. They’re also offering a buy one, get one for half-off special on their other boxes.
No Easter is complete without a basket. Fill yours with spun maple sugar and molded maple sugar candies from Slate Valley Farm, jars of Saratoga Peanut Butter, packages of Saratoga Crackers, and Ballston Lake Apiaries honey products. Add a package of Wash Green & Clean’s all natural laundry soap, and top it with Malta Ridge’s fresh cut pussy willow branches.
The Saratoga Farmers’ Market is at the Lincoln Baths Building in the Saratoga Spa State Park, 9 a.m.-1 p.m. Saturdays through April. The market moves to High Rock Park 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays on May 3.
Coloring Easter Eggs Using Natural Dyes
Shared by My Saratoga Kitchen Table
*supplies available at the Saratoga Farmers’ Market
• 1 dozen eggs, any color*
• 1 cup chopped red cabbage per cup of water* — makes blue on white eggs, green on brown eggs
• 1 cup shredded beets per cup of water* — makes pink or purple on white eggs, maroon on brown eggs
• 2 tablespoons ground turmeric per cup of water — makes yellow eggs
1. Bring 1 inch water to rolling boil in medium saucepan over high heat.
2. Place eggs in steamer basket and place the basket in the saucepan. Cover, reduce heat to medium-low and cook eggs for 13 minutes.
3. Combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer the eggs to ice bath. Let sit for 15 minutes.
1. Add a cup of water for each color into a saucepan. Add cabbage, beets or turmeric and bring the water to a boil.
2. Cover, and turn the heat down to low and simmer for 15 to 30 minutes. You can cook longer for a deeper color. Drip a little of the colored water onto a white dish to check the color. When it has reached to color you like, remove the pan from the heat and let it cool to room temperature.
3. Pour the cooled colored water through a fine-mesh strainer into another saucepan or bowl.
4. Stir in 1 Tablespoon of white vinegar per cup of strained colored water. Pour the water over cooled cooked eggs in a bowl. The eggs must be completely under the water.
5. Refrigerate until the desired color is reached. My Saratoga Kitchen Table refrigerated eggs overnight.
6. Try rubbing dry dyed eggs with oil (olive or melted coconut oil) will allow them to shine.