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autumn

Turnip, Sweet Potato & Carrot Soup

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Photo by Catherine Morba, Plate of Mind

Recipe by Catherine Morba, Plate of Mind

Ingredients
*Ingredients currently available at the farmers’ market
● 2 Tbsp extra virgin olive oil*
● 3 large turnips*, peeled and chopped
● 2 large sweet potatoes*, peeled and chopped
● 3 large carrots*, peeled and chopped
● 1 large yellow onion*, chopped
● ¼ tsp nutmeg
● 1 tsp cinnamon*
● 1 tsp cumin
● ¼ tsp paprika
● ¼ tsp cayenne
● ¼ tsp black pepper*
● Salt to taste
● 2 cups vegetable stock
● 2 ½ cups of water
● 14 ½ oz can of coconut milk

Instructions

  1. Heat the olive oil in a large stock pot. Add the onion and sauté until soft, around 5 minutes. Add the vegetables, spices, stock, and enough water to cover the vegetables in the pot, around 2 ½ cups. Bring to a boil, then reduce heat and simmer on low for 25 minutes uncovered.
  2. When vegetables can be pierced, remove from heat and let cool for at least 10 minutes. Use a food processor to puree in batches to create a smooth mixture. Transfer back to the pot. Add the coconut milk, stir, and reheat.

Cauliflower and Butternut Squash Carbonara

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Recipe featured on damndelicious.net, adapted by My Saratoga Kitchen Table

Makes 4 servings
Prep time: 20 min
Cook time: 40 min

Ingredients
*All ingredients are currently available at the farmers’ market
● 8 ounces spaghetti*
● 2 large eggs*
● 1/2 cup freshly grated Parmesan*
● 4 slices bacon*, diced
● 2 cloves garlic*, minced
● Kosher salt and freshly ground black pepper, to taste
● 2 teaspoons chopped fresh thyme leaves*

For the roasted cauliflower and butternut squash:
● 16 ounces cauliflower florets*
● ½ a butternut squash*, peeled and cubed
● 2 tablespoons extra-virgin olive oil*
● 3 cloves garlic*, minced
● 2 teaspoons chopped fresh thyme leaves*
● Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place cauliflower florets and butternut squash cubes in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  5. In a small bowl, whisk together eggs and Parmesan; set aside.
  6. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  7. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
  8. Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, cooking until desired consistency is reached.
  9. Serve immediately, garnished with thyme, if desired.
Photo courtesy of Pattie Garrett

5 Fall Trends at the Farmers’ Market

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By Julia Howard

Fall is characterized by different things for all of us. The focus of our energy may be diverse during this seasonal shift but there is some ‘common ground’ that we embrace during the autumn months. Please enjoy this list of shopping tips and local products that are hard to live without right now:

1. Fall Decor
As summer flowers begin to wither, hardy fall plants such as mums and flowering kale offer a fresh burst of autumnal color to front steps and window boxes. The season’s harvest of pumpkins and gourds of all shapes, sizes, and textures also encourages creativity in indoor and outdoor decor. Many varieties of pumpkins and gourds and festive fall flowers, cut flowers, and wreaths can be found at several farmstands at the Wednesday and Saturday farmers’ market.

Goode Farm, photo by Pattie Garrett

2. Warm Meals
Cooler temperatures call for soups, stews, and oven-roasted meals that have the added benefit of warming the house without turning on the heat. Fall produce such as squash, Brussels sprouts, and freshly dug potatoes are ideal for roasting with olive oil, salt, and pepper. Stew meat, whole roasting chickens, and lamb, pork, and beef roasts are fall favorites as they are easy to prepare and result in versatile meals. The Wednesday and Saturday markets are both abundant with meat, poultry, and fresh produce.

Saratoga Suds ‘n’ Stuff, photo courtesy of Pattie Garrett

3. Building Immunity
First a scratchy throat and then the sniffles, the common cold is among us again. There may not be a cure but there are immune-boosting foods and drinks that offer relief naturally. We suggest mushroom teas from the Mariaville Mushroom Men and cold-pressed juice from Urban Roots. If you’re feeling depleted, boost your vitamin intake with a superfood smoothie with added bee pollen from The Smoothie Shoppe. Inevitably, we all succumb to the common cold but relief can be found in a warm shower with therapeutic soaps by Saratoga Suds ‘n’ Stuff or bee balm from Ballston Lake Apiaries.

Otrembiak Farm, photo courtesy of Pattie Garrett

4. Pumpkin Spice Everything
Pumpkin spice is unavoidable this time of year. However, local producers do it right and use natural ingredients. From classic pumpkin pie by The Food Florist to pumpkin spice chèvre from Nettle Meadow, pumpkin spice products are aplenty at the farmers’ market. Looking to replicate the classic pumpkin pie spice yourself? Try roasting a pie pumpkin with Saigon Cinnamon from the Saratoga Spicery.

5. Simple Comforts
Fall is also a time for simple comforts like slipping into a warm, hand-painted jacket by Feathered Antler. Or maybe curling up with a corn toasty warming pad from Kokinda Farm. Comfort can be found in a hot cup of dark roast coffee or custom tea blend from Something’s Brewing. Or maybe a drizzle of Slate Valley Farms’ maple syrup on a steamy bowl of oatmeal. However you find comfort, fall encourages the pursuit.