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asparagus

Cream of Asparagus Soup

June 1, 2022 By marketeditor

Adapted from the recipe by Erin Clarke of wellplated.com

Makes 4 servings

Prep time: 15 min

Cook time: 20 min

Ingredients

  • 3 slices bacon*(optional)
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely chopped yellow onion* or shallot
  • 2 medium yellow potatoes*, peeled and cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 3 cups low-sodium vegetable broth or chicken broth
  • 2 pounds asparagus*, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Greek yogurt*, plus additional for serving (do not use fat-free or it may curdle and the soup will not be as creamy)

Instructions

  1. If serving with bacon, prepare it by frying it in a skillet on the stovetop or baking it in the oven. Crumble or dice and set aside.
  2. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add onions and potatoes and cook, stirring occasionally until the onions begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  3. With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to add too much.
  4. Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.

Notes

  • To make it vegetarian, omit the bacon. To make it vegan, omit the Greek yogurt or swap for non-dairy yogurt and omit the bacon.

 

*Ingredients currently available at the farmers’ market

Filed Under: News, Seasonal Recipes Tagged With: asparagus, eathealthy, farmtotable, Recipes, saratogafarmersmarket, soup, whatsinseason

Pasta with Spring Vegetables

June 15, 2021 By marketeditor

Photo by Pattie Garrett

Adapted from the recipe by The Food Lab, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market
● Kosher salt
● 8 ounces asparagus, ends trimmed and cut on a bias into 2 inch segments
● 1 medium zucchini*, split lengthwise and cut into ¼ inch half moons
● 1 cup sugar snap peas*, remove the stem end and strings
● 1 cup broccoli rabe*, cut into ½ inch pieces
● 1 cup cherry tomatoes*, split in half
● ¼ cup olive oil*
● 2 spring garlic*, minced or grated on a Microplane
● 1 spring onion*, diced
● pinch of red pepper flakes
● 2 Tablespoons unsalted butter*
● 1 pound twisted or tubular pasta (reserve ½ cup of the cooking water)
● ¼ cup chopped fresh parsley*
● 2 teaspoons grated lemon zest and 1 Tablespoon juice
● 1 ounce Parmesan cheese*, grated plus more for serving
● freshly ground black pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer to colander and run under cold water to chill. Repeat with the zucchini, peas, and broccoli. Combine all the blanched vegetables in a large bowl, add the tomatoes and set aside.
2. Heat the oil in a 10 inch skillet over medium-high heat. Add the garlic and onion, cooking until gently sizzling. Reduce the heat to medium-low and cook until garlic is pale golden brown, 5 to 7 minutes. Add the pepper flakes and toss until fragrant about 30 seconds. Remove from the heat and stir in the butter. Set aside.
3. Cook the pasta according to the directions on the package. Drain, reserving ½ cup of the cooking water and return the pasta to the pot. Set over medium-low heat.
4. Add the vegetables, garlic/onion sauce, and half of the reserved pasta water. Stir until the sauce comes together and coats the pasta. Add more pasta water until desired consistency is reached. Stir in parsley, lemon zest and juice, and cheese. Season with pepper. Top with extra cheese.

Notes: The original recipe calls for summer squash (yellow), shelled fava beans, and frozen peas. Use your favorite in-season vegetables.

Filed Under: News, Seasonal Recipes Tagged With: asparagus, broccoli rabe, butter, cheese, cherry tomatoes, olive oil, Parmesan, parsley, pasta, spring, spring garlic, spring onion, sugar snap peas, vegetables, Zucchini

Spring Vegetable Pasta

May 11, 2021 By marketeditor

Photo by Pattie Garrett

Recipe by Simply Fresh Dinners, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 14 ounces pasta* (use tagliatelle, fettuccini, or your favorite pasta)
● 2 cups fiddleheads* (in cold water, rinse and remove the brown papery husk on the fiddleheads, do this several times)
● 1 ½ Tablespoons olive oil*
● 1 garlic clove, minced
● ¼ teaspoon red pepper flakes
● 1 cup asparagus*, rinse, cut off woody ends, cut into 1 ½ inch pieces
● Juice from one lemon, zest from half the lemon
● ½ cup cherry tomatoes*, halved
● 2 scallions*, sliced
● ¼ cup fresh basil*, chopped
● Garnish with pea shoots*

Instructions
1. Cook pasta according to directions on box until al dente. Save 4 Tablespoons of cooking water. Drain and rinse.
2. Cook cleaned fiddleheads in boiling water (a rolling boil) for 5 to 10 minutes, until tender. Drain and place in ice-cold water. This will shock the fiddleheads and stop the cooking process, leaving them bright green.
3. Heat olive oil in skillet on medium-high heat. Add garlic and red pepper. Cook for one minute. Add asparagus, juice, zest and pasta water. Cook on medium heat for 3 minutes. Add fiddleheads and cook an additional 2 minutes.
4. Add cooked pasta. Toss well until coated. Top with tomatoes, scallions, basil, and pea shoots.

Filed Under: News, Seasonal Recipes Tagged With: asparagus, basil, cherry tomatoes, Fiddleheads, main dish, microgreens, olive oil, pasta, pea shoots, spring, tomatoes

Farmers’ Market Frittata

May 4, 2021 By marketeditor

iStock

Recipe provided by M&A Farm
Serves: 6
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 4 large eggs*
● 4 egg whites*
● 2 TBSP milk*
● ½ tsp salt, divided
● ¼ tsp pepper, divided
● 1 cup shiitake mushrooms*, sliced
● 1 cup asparagus*, chopped into pieces
● 1 cup bacon*, cooked and chopped
● ½ tsp chopped fresh thyme* leaves
● 1 TBSP chopped parsley* leaves (reserve some for garnish)
● ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

Instructions
1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
2. On the stove top, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring 1 more minute.
3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.

Filed Under: News, Seasonal Recipes Tagged With: asparagus, bacon, breakfast, cheese, eggs, frittata, M&A Farm, milk, mushrooms, parsley, shiitake, thyme

(One Pan) Roasted Asparagus, Sausage, and Garlic Potatoes

June 11, 2019 By marketeditor

Adapted from the recipe featured on www.chelseasmessyapron.com
Serves 4 people
Cook & Prep Time: 40 mins

Ingredients

*Ingredients available at the farmers’ market
● 1 pound potatoes* (any kind)
● 4 carrots*, sliced into thin strips
● Salt and cracked pepper
● 1/4 cup olive oil*, separated
● 1 Tablespoon fresh thyme*
● 1 Tablespoon fresh basil*
● 2 cups asparagus*
● 1 large yellow onion*
● 1 package sausage* (of choice)
● 2 cloves garlic*, minced
● 1/3 cup freshly grated Parmesan* or Pecorino*
● Optional: fresh parsley*

Photo by Pattie Garrett

Filed Under: News, Seasonal Recipes Tagged With: asparagus, basil, Carrots, olive oil, Parmesan, parsley, pecorino, potatoes, Sausage, thyme

(One Pan) Steak and Veggies with Garlic Herb Butter

June 11, 2019 By marketeditor

Adapted from the recipe featured on www.damndelicious.com
Serves 4
Total time: 30 minutes

Ingredients

*Ingredients available at the farmers’ market
● 5 tablespoons unsalted butter*, divided
● 1 clove garlic*, minced
● 1 tablespoon chopped fresh parsley* leaves
● 1 1/2 teaspoons minced fresh thyme* leaves
● 1 1/2 teaspoons fresh lemon zest
● Kosher salt and freshly ground black pepper
● 2 (1 1/2-inch) thick New York strip steak*
● 1 shallot*, minced
● 1 pound fresh asparagus*, trimmed and cut into 2-inch pieces
● 8 ounces mushrooms* (we used Namekos), sliced

Instructions

  1. In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
  2. Season steaks (room temperature) with salt and pepper, to taste.
  3. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
  4. Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus, and mushrooms. Cook, stirring occasionally until mushrooms are tender and browned and asparagus is crisp-tender and bright green, about 3-4 minutes.
  5. Serve immediately with steaks and butter mixture.
Photo by Pattie Garrett

Filed Under: News, Seasonal Recipes Tagged With: asparagus, butter, garlic, mushrooms, parsley, shallot, steak, thyme

Before Footer

Instagram

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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