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arugula

Peak-of-the-Season Salad with Walnut Oil Vinaigrette

December 9, 2021 By marketeditor

Photo by Pattie Garrett

“The holiday season for our farm family has come to mean celebrating local bounty. Enjoy my recipe for the most delicious, nourishing, seasonal salad for the winter holidays!” – Corinne Hansch

Recipe shared by Lovin’ Mama Farm
Serves 6-8
Prep & assembly time: 25 mins

Ingredients
*Ingredients currently available at the farmers’ market

For the vinaigrette:
● 1 1/2 Tbs. sherry vinegar
● 2 small shallots*, finely diced
● salt and freshly milled pepper
● 1 teaspoon Dijon mustard
● 6 Tbs. roasted walnut oil or a mixture of walnut and olive oils

For the salad:
● Local, seasonal baby greens, such as baby lettuce*, radicchio*, arugula*, or mesclun*
● Microgreens* or shoots*
● Assorted radishes*, including watermelon radish, sliced
● grated carrots*
● sliced cabbage*
● crumbled goat cheese* (optional)

For the toasted walnuts:
● 1/2 cup walnuts
● 1 tbs butter*

Instructions
To make the vinaigrette, combine vinegar, shallots, and 1/4 tsp salt in a bowl and let stand for 15 minutes. Stir in the mustard, then add the oil. Whisk well until the dressing is thick and smooth. Season with salt and pepper.

To make the toasted walnuts, warm a heavy-bottom skillet and melt the butter. Add the walnuts and stir until coated in the melted butter and slightly browned. Watch closely as they can burn easily!

Assemble the salad in the largest bowl you have. First toss the greens, microgreens, and shoots together, then top with grated carrot, sliced cabbage, and slices of radishes. Add crumbled goat cheese and toasted walnuts, then drizzle the dressing on top and serve!

Filed Under: News, Seasonal Recipes Tagged With: arugula, butter, Cabbage, Carrots, fall, goat cheese, holidays, lettuce, Lovin' Mama Farm, mesclun, microgreens, radicchio, radishes, salad, shallots, shoots

Farmers’ Market Green Salad

May 11, 2020 By marketeditor

Photo by Pattie Garrett

Adapted from the recipe featured in Cook’s Illustrated and shared by My Saratoga Kitchen Table

Ingredients
*Ingredients currently available at the farmers’ market

For the Salad’s Base:
● A handful of mesclun leaves*
● A handful of arugula*
● A handful of mustard greens*
● Add herbs such as parsley*, basil*, dill*, or other favorites*

For the Croutons:
● 5 cups of ¾ inch bread cubes from ciabatta or crusty rustic loaf*
● ¼ cup water
● ¼ teaspoon table salt
● ¼ cup olive oil

For the Vinaigrette:
● 1 Tablespoon balsamic vinegar
● 1½ teaspoons very finely minced shallot*
● ½ teaspoon mayonnaise
● ½ teaspoon Dijon mustard
● ⅛ teaspoon table salt
● 3 Tablespoon olive oil

Instructions
1. For the salad: Toss greens together in a large bowl.
2. For the croutons: Place bread cubes in a large bowl. Sprinkle with water and salt. Toss, squeezing gently so the bread absorbs water. Heat olive oil and soaked bread cubes in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
3. For the vinaigrette: Combine vinegar, shallot, mayonnaise, mustard, and salt in a small bowl. Whisk until mixture looks milky and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on the surface as you whisk, stop the addition of oil and whisk the mixture well to combine, then resume whisking in oil in a slow stream. The mixture should be glossy and slightly thickened with no pools of oil on the surface.

Notes
● Season croutons with favorite dried herbs and spices.
● Top with microgreens, veggies, fruit, crumbly cheese, seeds, or nuts.

Filed Under: News, Seasonal Recipes Tagged With: arugula, basil, bread, dill, green, mesclun, mustard greens, olive oil, parsley, salad, shallot

Grilled Lamb Chops

April 6, 2020 By marketeditor

Recipe by American Lamb, shared by My Saratoga Kitchen Table
Serves: 4

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market

Marinade:
● 3 Tablespoons olive oil
● 4 garlic cloves, chopped
● 1 Tablespoon fresh rosemary*, minced
● 1 Tablespoon fresh oregano, minced
● zest from 1 lemon
● ½ teaspoon kosher salt, plus more for sprinkling
● ½ teaspoon freshly ground pepper
● 2 pounds lamb chops* (4 chops)
● 1 pound cherry tomatoes*, on vine or skewered
● 1 teaspoon plus 1 Tablespoon olive oil

For the salad:
● 5 ounces baby arugula*
● 1 teaspoon red wine vinegar
● 4 ounces feta cheese, cut into small cubes

Instructions
1. For marinade: Combine the olive oil, garlic, rosemary, oregano, zest, salt and pepper in a small bowl. Season the chops with salt. Place the chops in a shallow dish. Rub the marinade into the chops to coat evenly on all sides. Cover loosely and marinade at least 30 minutes and up to 2 hours in the refrigerator.

2. Rub the tomatoes with 1 teaspoon of oil and sprinkle them with a pinch of salt.

3. Allow the excess marinade to drip off the chops and place on a grill pan over medium-high heat. Place the tomatoes around the perimeter of the pan. Cover and cook, turning the chops once until nicely charred on both sides and it reaches an internal temperature of 125 degrees. Cook the tomatoes until blistered and lightly charred.

4. Transfer the grilled chops and tomatoes to a large platter and cover loosely with foil to rest.

5. For the salad: In a large bowl, toss the arugula with remaining 1 Tablespoon of oil, vinegar, and salt. Mound the salad in the center of a serving platter and sprinkle the cheese over the top. Arrange the chops and tomatoes on the salad. Serve immediately.

Note:
The original recipe grills the lamb chops on a gas grill.

Filed Under: News, Seasonal Recipes, Uncategorized Tagged With: arugula, cherry tomatoes, grill, grilled, lamb chops, rosemary, tomatoes

Hummus Toast

March 4, 2019 By marketeditor

Recipe courtesy of My Saratoga Kitchen Table

Serves: 1

INGREDIENTS

All ingredients are currently available at the Saratoga Farmers’ Market

  • 1 slice of thick whole grain bread
  • 1 garlic clove
  • hummus
  • 2 thin slices of fresh tomato
  • 3 thin slices of red onion
  • balsamic dressing
  • baby greens
  • micro greens and arugula

INSTRUCTIONS

  1. Before toasting the bread, lightly rub a peeled garlic clove over the toast. Toast until browned.
  2. Spread a layer of hummus on the toasted bread.
  3. Place tomato slices and red onion slices on top of the hummus. Drizzle a little balsamic dressing.
  4. Top with baby greens and micro greens and enjoy!

Filed Under: News, Seasonal Recipes Tagged With: arugula, baby greens, baguette, balsamic, bread, breakfast, garlic, healthy, healthy snack, hummus, micro greens, microgreens, red onion, snacking, toast, tomato

Before Footer

Instagram

Swing by our 3-6pm market tomorrow outside the low Swing by our 3-6pm market tomorrow outside the lower city center parking lot! We have several guests including musician @starlitgeneration, as well as some fun kids activities hosted by our friends from @saratogaspringslibrary. Hope to see you there!!!

Parking available in the City Center Lot, free for the first hour and $1/hr after that. 

#saratogasprings #saratogafarmersmarket #shoplocal #farmtotable #eathealthy #upstateny
Come stop by the Saratoga Farmers’ Market tomor Come stop by the Saratoga Farmers’ Market  tomorrow at the Wilton mall! From 9am-1pm you can find some of your favorite produce and craft vendors before we move over to High Rock Park on June 1st. Talented musician Brendan Dailey will be joining us too. Hope to see you there!

Photo 1 taken by Pattie Garrett @mysaratogakitchentable of one of our friends from @themushroomshopllc 

#saratogasprings #farmtotable #shoplocal #smallbuisness #eathealthy
After a much anticipated wait, come June 1st, the After a much anticipated wait, come June 1st, the Saratoga Farmers’ Market will be returning to High Rock Park for our Wednesday and Saturday Markets! Thank you to everyone on our team, our vendors, customers and friends who have helped to make this transition happen. Stay tuned for upcoming events celebrating our move! 

Photo: Flowers from @lovinmamafarm 

Parking will be available on High Rock Ave and in the new City Center Parking Garage (free for the first hour and $1/hr after that) 

#saratogasprings #farmersmarket #farmtotable #shoplocal #june1st #highrockpark
It is our second to last market on High Rock Ave b It is our second to last market on High Rock Ave before heading back over to the pavilion on June 1st!!! Stop by tomorrow from 3-6pm for our musical guest Dave Moore and our friends from @bsneny 

Photos by Pattie Garrett @mysaratogakitchentable 

#farmtotable #saratogafarmersmarket #shoplocal #healthyfood #smallbuisness

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