Saratoga Farmers' Market

Apple

Apple & Carrot “Superhero” Muffins

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Recipe by Cookie and Kate
Prep & Cook Time: 45 minutes
Yield: 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups packed almond meal or almond flour (10 ounces)
● 1 ½ cups old-fashioned oats
● 2 teaspoons ground cinnamon
● 1 teaspoon baking soda
● ½ teaspoon fine sea salt
● Optional mix-ins: ½ cup chopped walnuts, raisins, chocolate chips
● ½ cup honey* or maple syrup*
● 3 eggs*
● 6 tablespoons unsalted butter, melted
● 1 cup grated apple* (about 1 ½ apples)
● 1 cup peeled and grated carrots* (about 3 carrots)

Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
3. In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.


Notes:
MAKE THEM NUT FREE: (The muffins will no longer be gluten free with this variation) 2 cups whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick) and reduce the oats to 1 cup.

Apple Cinnamon Smoothie

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Recipe shared by Moon Cycle Seed Company
Makes 1 smoothie

Ideal for cycling phase #1 with the pumpkin and flaxseed blend. Follicular phase foods include high protein for giving muscle building blocks and high-fat foods along with good sources of folate, vitamin B12 and vitamin E to nourish the follicle.

Ingredients
*Ingredients currently available at the farmers’ market
● 1 apple*, peeled and cored
● ½ cup vanilla Greek yogurt* (preferably organic) or 1 tbsp vanilla protein powder
● ½ cup almond milk
● 1 tsp vanilla extract
● 2 tbsp honey* or maple syrup*
● 2 TBSP pumpkin/flax blend*
● 1 tsp cinnamon
● 2 tsp coconut oil

Instructions
Blend all ingredients together until smooth. Enjoy!

Sweet Potato and Cranberry Sauté

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Recipe by Liza Porter, cookbook editor and former owner of Homestead Artisans & Longview Farm
Serves: 4


Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● ¾ cup apple juice or water
● 1 lb sweet potatoes*, sliced
● 1 medium cooking apple*, chopped
● ¼ cup dried cranberries
● 2 T maple syrup*
● ¼ tsp salt
● ¼ cup whole hazelnuts or walnuts

Instructions
Place the nuts in a dry frying pan, over high heat, and toast, stirring frequently, until they smell toasted and are not scorched. Immediately pour onto a chopping board or into a chopping bowl and chop finely. Set aside. Pour the juice or water into a 10-inch skillet. Add sweet potatoes and shake the pan to spread them out. Bring to a boil. Lower heat and cook, covered, until potatoes are almost fork-tender, about 10-12 minutes. Stir in apple, cranberries, maple syrup, and salt. Boil gently for 5-6 minutes until the apple is just tender and the liquid is syrupy. Place in serving bowl. Sprinkle with nuts. Top with a tarragon sprig if desired.

Fresh Fruit and Yogurt Cones

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Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Fresh fruit*
● Vanilla yogurt* (maple, honey can be found at the farmers’ market)
● Waffle cone, waffle bowl, or homemade waffle

Directions
Fill a waffle cone with a spoon full of vanilla yogurt, then a layer of mixed fruit. Add another spoonful of yogurt, then top it off with fruit. Enjoy!

Fruit suggestions: Strawberries*, mango, blueberries, kiwi, apple* chunks, or whatever you have on hand…

Giving Thanks With Pie

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By Himanee Gupta-Carlson

Tomorrow is one of the year’s best days to shop at the Saratoga Farmers’ Market. The Saturday before Thanksgiving offers an opportunity to fill your baskets and holiday menus with locally grown and raised foods from our region’s farms. We’ve talked up vegetables, turkeys and ducks. This week, we turn our attention to the sweet finale: pies.

Thanksgiving pie traditionally has been pumpkin, made by roasting or steaming chunks of fresh pumpkin or a similar winter squash, and then creating a puree of the pumpkin with eggs, milk, honey or maple syrup. From there, one can add cinnamon, nutmeg and/or allspice and then bake in a pie crust for 45 to 60 minutes. Such pies fill the belly with sweetness and warmth while making use of the foods that farmers bring to market.

local apples, photo by Pattie Garrett

But pie goes well beyond pumpkin. For pie fillings, think seasonal and think abundance. Local options include apple, sweet potato, and butternut squash. On the savory side, there’s quiche, chicken pot pies, and even shepherd’s pie, a simple dish of browned ground meat (beef, pork, or goat) topped with mashed potatoes and then baked.

A basic pie crust is made by blending flour, water, butter and a little salt into a dough. As food blogger Pattie Garrett learned in a recent workshop at the King Arthur Flour baking school, keeping the ingredients cold and allowing the dough to chill for at least 30 minutes before rolling out eases the process and helps ensure a smooth, uncracked crust.

There is plenty of room to get creative with pie. For instance, Gomez Veggie Ville’s Lizbeth Gomez artfully blends sweet potatoes with butternut squash in a graham cracker crust. This combination makes a pie that is creamy and packed with a phenomenal flavor. As the accompanying recipe shows, it also is quite easy to make.

If you are in a rush to get the other holiday tasks done but want to serve a homemade pie, you can even find that at the Saturday market. Local bakers have ready-to-serve apple, pumpkin, cherry and pecan for holiday meals, and also frozen pot-pies to pull out of your freezer for a delicious meal any time.

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. Saturdays in the Lincoln Baths Building, Saratoga Spa State Park. Follow us on Twitter, Facebook, Instagram, and the FreshFoodNY app.

Simple Summer Slaw

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SUMMER SLAW


Adapted from recipe by Martha Rose Shulman featured in New York Times Cooking
Serves 6 to 8
Prep time: 10 minutes

INGREDIENTS

*Ingredients currently available at the Saratoga Farmers’ Market

  • 3 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon local honey*
  • Salt to taste
  • 2 teaspoons Dijon mustard*
  • 3 tablespoons olive oil*
  • ¼ cup plain low-fat yogurt*
  • 2 large carrots (about 8 ounces)*
  • 6 radishes*
  • ¼ medium red cabbage (about 1/2 pound)*
  • 2 apples, preferably tart ones, quartered and cored*
  • 1 to 2 ounces feta cheese, crumbled (optional)

PREPARATION

  1. Whisk together the lemon juice, vinegar, salt, mustard, oil, and yogurt.
  2. Shred the carrot, radishes, cabbage, and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage, you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

Cooking Notes: For advance preparation, this will keep for 4 or 5 days in the refrigerator.