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bacon

Warm Spinach Salad with Bacon Vinaigrette

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Recipe by Pork & Greens

Makes 4 servings

This one-dish salad is easily customizable with seasonal ingredients and your favorite flavor of pork bacon. This salad also works well using any fresh salad greens and crumbled sausage.

Ingredients

  • ½ lb bacon*, chopped 
  • 12 oz. spinach*, torn into bite-sized pieces 
  • 2 Tbs apple cider vinegar* (or lemon juice) 
  • Optional: 2-3 oil-packed anchovy fillets and 1 Tbs capers 
  • 1/2 oz. radish microgreens* 
  • Salt and pepper to taste 
  • a few tablespoons of fresh herbs* 

Instructions

  1. In a large skillet, cook the bacon over medium heat until crisp and browned. Remove from the pan and chop into pieces. Do not drain off the fat, as this becomes the dressing! 
  2. Turn off heat. Stir in the anchovies and capers. Whisk in the vinegar. Add spinach. Stir until greens are wilted, do not over-cook. 
  3. Season with salt, pepper, radish microgreens, and herbs. Serve on a platter or right out of the skillet.

 

*Ingredients currently available at the farmers’ market

Farmers’ Market Frittata

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Adapted from the recipe 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 mushrooms* of choice, sliced
  • 1 cup kale*, chopped
  • 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 stovetop, 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 for 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 over, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve. 

Saratoga Farmers’ Market Meat Producers

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Elihu Farm, photo by Emily Meagher

By Mary Pratt

The meat vendors bring cuts of beef, goat, lamb, pork, and veal all year. They humanely raise animals and are not CAFOs (concentrated animal feeding operations). Growth promoting hormones and routine antibiotics are never used, and no animal by-products are ever fed.

Ramble Creek Farm, photo by Pattie Garrett

Josh Carnes started Ramble Creek Farm in 2018. The farm raises heritage-breed pigs to produce their “forest-raised pork,” which lives in their woods protected by an electric-powered net. The farm also produces beef.

Nathan and Meghan Mattison started Grazin’ Acres Farm in 2012 after meeting at the Washington County Fair, where they continue showing their cattle. They offer beef cuts and will provide custom cuts that customers order. They also pasture-raise their heritage breed pigs. In the future, they’ll also offer cuts of lamb.

Longlesson Farm, photo by Pattie Garrett

Another beef and pork producer, Longlesson Farm, has been a vendor for many years. The farm, started by Christophe Robert’s wife Shannon’s parents, now has 450 acres that supply pasture and hay for their herd of Black Angus. They’ve learned that grass is good for cows, and cows are good for grass! And they’ll have new cuts of pork in the fall.

 

 

Hebron Valley Veal, photo by Pattie Garrett

Hebron Valley Veal is also a new vendor. Ariel Garland and Matt Campbell raise calves from their dairy cows. Their calves are never tethered and receive milk from their registered Holsteins. When six months old, the calves are processed for rose veal cuts, which are lean and tender.

The Market’s goat meat producer, Squash Villa Farm, run by Himanee and Jim Gupta-Carlson, recently bought historic Wright farm in Easton, where French Alpine descendant goats enjoy grazing. Squash Villa is the only goat farm at Wednesday and Saturday Markets.

Mary and Bob Pratt have raised lamb since 1987 at Elihu Farm, named for Revolutionary Patriot Elihu Gifford. Their sheep are purebred Romneys (longwool) and crossbreds (medium wool). Their cuts of lamb are very healthy since most of the fat surrounds the muscles and is easily trimmed.

Mariaville Mushroom Men is from Schenectady County. Bobby Chandler said that in addition to mushrooms, they raise pork and currently offer seasoned bacon, pork chops, and spare ribs.

This week’s recipe: Lamb Satay

Farmers’ Market Frittata

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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.

Bacon and Cheese Quiche

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Photo by Pattie Garrett

Recipe by King Arthur, shared by My Saratoga Kitchen Table
Serves: 9-inch pie

Ingredients
*Ingredients currently available at the farmers’ market
● A 9-inch pie crust
● ¾ pound bacon*
● 1 large yellow onion*, peeled
● 2 Tablespoons butter
● salt and pepper
● ¾ cup heavy cream
● ¼ cup milk*
● 6 large eggs*
● 1½ cups grated sharp cheese*
● ¼ teaspoon salt
● ¼ teaspoon black pepper

Instructions
1. Preheat oven to 375 degrees.
2. Roll the prepared crust into a 12-inch circle to fit into a 9-inch pie pan. Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
3. To make the filling, cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.
4. Dice the onion into medium-sized pieces, about ½ inch. Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to turn brown. Remove it from the heat and set aside.
5. In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt and pepper. Pour the mixture into the pie crust. Don’t overfill.
6. Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.
7. Remove the quiche from the oven and let it cool on a rack.

BLT Burritos with Sambal Aioli

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Recipe courtesy of Saratoga Garlic Co.
Servings: 4

Saratoga Garlic, photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 1/4 cup Sambal Aioli*
● 3 cups shredded cheese*
● 1 1/2 cups diced fresh tomatoes
● 12 bacon strips*, cooked and crumbled
● 1/8 tsp pepper
● 4 flour tortillas, warmed

Instructions
In a large bowl, combine the first five ingredients; mix well. Spoon down the center of each tortilla; fold the ends and sides over filling and roll-up. Serve immediately.