Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

basil

Spinach Salad with Peaches and Beets

By

Photo by Pattie Garrett

Adapted from the recipe featured in Eating Well, shared by My Saratoga Kitchen Table
Total time: 1 hr 15 mins
Servings: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 1½ pounds small to medium beets*, preferably Chioggia*
● ½ cup water
● 1 cup whole milk plain yogurt*
● 1 Tablespoon honey*
● 1 teaspoon lemon juice
● ½ teaspoon fine sea salt, divided
● 1 Tablespoon olive oil
● ¼ teaspoon ground pepper
● 4 cups fresh spinach* or Lacinato Kale (cut kale into ¼” ribbons)
● 4 ripe peaches*, cut into ½ inch wedges
● 2 Tablespoons small fresh mint leaves* or torn basil*
● ¼ cup chopped almonds or hazelnuts

Instructions
1. Preheat oven to 400 degrees.
2. Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
3. Combine yogurt, honey, lemon juice, and ¼ teaspoon salt.
4. When beets are cool enough to handle, peel them and cut into ½ inch wedges. Transfer to a medium bowl and toss with oil, pepper, and remaining ¼ teaspoon salt.
5. To assemble the salad, make a bed of spinach greens. Drizzle with half of dressing and top with beets and peaches. Tuck in mint or basil in between the beets and peaches. Drizzle remaining dressing on top and sprinkle with chopped almonds or hazelnuts.

Notes: The original recipe calls for adding 3 Tablespoons of hazelnuts to the dressing. Process in a food processor or blender until smooth.

Fresh herbs bring flavor and beauty to food

By

By Julia Howard

Burger’s Market Garden, photo by Pattie Garrett

At the farmers’ market, fragrant herb bouquets and pots spilling with over with leafy herb plants offer market-goers an abundance of culinary exploration. While common herbs do compliment specific foods, there are no rules for what to use them in. Fresh herbs may be mixed and matched to your liking.

Common herbs can be put into two categories: woody herbs such as thyme, rosemary, and sage, and soft herbs such as basil, parsley, and cilantro. Woody herbs can be added earlier in the cooking process while soft herbs are commonly added towards the end of the cooking process or as a garnish.

Herbs can be easily stored upright in a jar of water or between a damp paper towel in an airtight container in the refrigerator.

Here are just some of the common herbs available on Wednesdays and Saturdays at the farmers’ market.

Basil, photo by Pattie Garrett

Basil is recognized by its glossy, pointed leaves and sweet-savory flavor. Basil pairs well with tomatoes, strawberries, mozzarella, beef, and shrimp.

Cilantro is a delicate citrusy herb most commonly used fresh at the end of cooking. Cilantro is popular in Asian, Indian, Middle Eastern, and Mexican cuisines.

Mint has a subtly sweet and peppery flavor, and it is used for a variety of culinary and medicinal purposes. Its powerful flavor compliments lamb, feta, mojitos, and even chocolate.

Dill is a delicate and feathery herb with slender stems. Dill pairs with salmon, cucumber, and potatoes, and is commonly used in pickling mixtures, dressings, and egg dishes.

Chives have a subtly oniony flavor with hints of garlic. Recognizable by its grass-like leaves and vibrant green color, chives make the perfect garnish for dishes with eggs or potatoes.

Thyme has small, pale green leaves and pungent aroma that pairs well with hearty meat like pork and chicken. Thyme holds up well to heat and can be used during the cooking process.

Parsley, photo by Pattie Garrett

Parsley is a mild bitter herb that many use as a garnish for food, but it helps dishes like stews achieve a more balanced flavor. As an added benefit, parsley can aid in digestion.

Oregano is a sweet, slightly peppery member of the mint family. This herb is commonly used in dishes like tomato sauce, yogurt sauce, and kebabs, and is a staple in Italian and Greek cuisine.

Rosemary has been prized for its sturdy, aromatic sprigs and oil for centuries. Its needle-like leaves can be used for roasted vegetables, goat cheese, and even flavorful bundt cakes.

Sage is known for its fuzzy leaves and savory flavor with a peppery bite. Fresh sage leaves are commonly used in sausage and gnocchi. Sage can be cooked or fried as a garnish for squash.

 

This week’s recipe: Green Herb Yogurt Dip

Farmers’ Market Green Salad

By

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.

Pasta with Spinach and Ricotta

By

Recipe adapted from The Spruce Eats, shared by My Saratoga Kitchen Table
Serves: 6

Photo courtesy of Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 12 ounces of pasta*
● 2 teaspoons olive oil
● ½ cup onion*, minced
● 2 garlic cloves*, minced
● 10 ounces fresh spinach*, roughly chopped
● 1-ounce fresh basil, chopped
● 1 cup ricotta cheese*
● ¼ cup milk*
● freshly ground pepper
● 2 Tablespoons Parmesan cheese or Pecorino cheese

Instructions
1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn’t brown.
3. Add spinach and basil to the skillet and stir until wilted.
4. Add ricotta cheese and milk to skillet and stir well.
5. Drain pasta, reserving ¼ cup or so of the cooking water.
6. Combine cooked pasta and ricotta mixture in a large bowl. If too thick, add a bit of the cooking water to the mixture.
7. Serve with freshly ground black pepper and 1 teaspoon of cheese per serving.

Farmers’ Market Tomato Tart

By

Adapted from the recipe by America’s Test Kitchen, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market

Tart shell:
● 1¼ cups all-purpose flour
● 1 Tablespoon sugar
● ½ teaspoon salt
● 8 Tablespoons unsalted butter*, cut into ¼ inch pieces and chilled
● 3 Tablespoons ice water

Tomato filling:
● 3 tomatoes*, cored and sliced ¼ inch thick
● salt and pepper
● 3 Tablespoons olive oil*
● 1 garlic clove*, minced
● ½ cup Parmesan cheese*, grated
● ½ cup ricotta cheese*
● ¼ cup mozzarella cheese*
● 2 Tablespoons chopped fresh basil*

Instructions

Tart shell:

  1. Process flour, sugar, and salt together in a food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Add 2 Tablespoons ice water and continue to process until large clumps of dough form, about 5 seconds. If the dough doesn’t clump, add the remaining 1 Tablespoon of water. Incorporate with 4 pulses.
  2. Sprinkle walnut-size clumps of dough evenly into a 9-inch tart pan. Working outward from center, press dough into even layer, sealing cracks. Working around edges, press dough firmly into corners of the pan with fingers. Press dough up sides and into fluted ridges. Smooth using the palm of your hand.
  3. Place plastic on top of the dough. Place tart pan on a large plate and in the freezer until firm, about 30 minutes.
  4. Adjust oven rack to middle position and preheat oven to 375 degrees. Put the tart pan on a baking sheet. Press double layer of aluminum foil into the frozen tart shell and over edges, fill with pie weights. Bake until golden brown and set, around 30 minutes. Rotate halfway through. Remove foil and weights and allow to cool on wire rack.

Tomato filling:

  1. Spread tomatoes out over several layers of paper towels. Sprinkle with ½ teaspoon salt and let drain for 30 minutes.
  2. Combine 2 Tablespoons oil and garlic in a small bowl.
  3. In a separate bowl, combine Parmesan, ricotta, mozzarella, and remaining 1 Tablespoon oil. Season with salt and pepper to taste.
  4. Adjust oven rack to middle position and preheat oven to 425 degrees. Spread ricotta mixture evenly over the bottom of the tart shell. Blot tomatoes dry with paper towels. Shingle the tomatoes over the ricotta in circles. Drizzle with garlic oil mixture.
  5. Bake on rimmed baking sheet until bubbling and tomatoes are slightly wilted, 20 to 25 minutes. Rotate halfway through baking.
  6. Let cool on a sheet pan for 10 minutes or longer. Sprinkle with basil before serving.
Photo courtesy of Pattie Garrett

Basil and Parsley Stem Pesto

By

Recipe by Michelle Rabin, featured in Modern Farmer

This pesto is made by finely chopping the ingredients rather than placing them in a food processor. It makes the pesto hearty and crunchy and adds beautiful texture and flavor to any dish. This recipe works great as a dressing for salads and vegetables or spooned over roasted chicken, grilled steak and fish.

Ingredients
*Ingredients currently available at the farmers’ market

● ¼ cup pine nuts, toasted and finely chopped
● 1 cup parsley* stems, finely chopped
● ½ cup basil* stems, finely chopped
● 1 clove garlic*, finely chopped
● ½ cup Parmesan cheese*
● 1 tsp lemon zest
● ½ cup olive oil*
● Salt to taste

Directions
Place all of the ingredients in a bowl and stir.