• Skip to primary navigation
  • Skip to main content
  • Skip to footer

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

Shop Local, Eat Fresh

  • Markets
    • Our Markets
  • Vendors
    • Vendor Directory
    • Becoming a Vendor
  • About Us
    • SFM Association
    • History
  • Programs
    • SNAP/EBT & FMNP
    • POP Club for Kids
    • Summer Internships
    • Compost Collection
  • Get Involved
  • News
    • Featured Article
    • Seasonal Recipes
    • Weekly Newsletter
  • FAQ
  • Contact us
    • Message us!

Brussels sprouts

Simple Solutions to the Dinner Dilemma

January 17, 2022 By marketeditor

By Julia Howard

While there are usually easy meal solutions for breakfast and lunch, simple, healthy dinner ideas are no easy feat. Finding a recipe that your family will enjoy is only a part of the struggle. We crave a quick fix for dinner, something that doesn’t take hours to prep and cook, and something that won’t take an hour to clean up. The Saratoga Farmers’ Market has meal motivation and locally sourced ingredients to get you through these dinner difficulties.

Photo from iStock.

Sheet Pan Dinners

For an effortless, delicious meal with minimal cleanup, sheet pan dinners are one of our favorite approaches to dinner. Choose your favorite seasonal vegetable(s) and pair it with a protein like chicken, pork, or beef. Think steak with Brussels sprouts and potatoes, sausages with apples and carrots, chicken with mushrooms and tomatoes (tomatoes will return to the market in Feb.). The internet has many ideas, and finding the right ingredients is super simple between your pantry and the farmers’ market.

Photo from iStock

Farmers’ Market Frittatas

Frittatas can be very easy to make and are a great way to clean out your refrigerator. Ingredients include eggs, vegetables, fresh herbs (optional, and returning to the market in Feb.), cheese, and bacon or sausage – or omit for a vegetarian option. Simply sautee the vegetables, add cooked bacon and herbs, pour whisked eggs over the mixture, top with cheese, and broil for 3-4 minutes. We love M&A Farm’s recipe and remember that you can put just about anything in your frittata.

Photo of carrot and ginger soup by Pattie Garrett.

Simple Soups

Soups are one of the most satisfying, healthy, and easy one-pot meals to make. Simply chop up your vegetables, sautee the aromatics (leeks, onions, carrots, garlic, but the list goes on), add chicken or vegetable stock and simmer, then puree or leave chunky depending on the soup and your preference. Some ideas are vegetable soup, potato and leek soup, mushroom soup, and butternut squash soup.

Photo from iStock.

Slow Cooker & Instant Pot Meals

Slow cookers and Instant Pots have turned complicated, time-consuming meals into one-pot wonders. A quick Google search can reveal recipes for anything from tacos to pot roast to soups and stews. Once your ingredients are in the pot, you typically don’t need to pay attention to them until the meal is cooked and ready to serve. 

This weeks recipe: Farmers’ Market Frittata

Filed Under: Featured Article, homepage feature, News Tagged With: beef, Brussels sprouts, butternut squash, buy local, carrot, chicken, dinner, farmers markets, garlic, instant pot, leeks, local food, mushroom, onion, pork, potatoes, recipe, Sausage, slow cooker, soup, vegetables

Shaved Brussels Sprouts Salad

November 30, 2020 By marketeditor

AdobeStock

Recipe by Two Peas & Their Pod
Prep & assembly time: 15 mins
Makes 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

For the Dressing:
● ⅓ cup olive oil
● 1 tablespoon fresh lemon juice
● 2 tablespoons apple cider vinegar*
● 1 tablespoon pure maple syrup*
● 2 teaspoons Dijon mustard
● 1 clove garlic*, minced
● Kosher salt and black pepper to taste

For the Salad:
● 1 lb Brussels sprouts*, ends trimmed
● 1 large Honeycrisp* apple, chopped (or 2 small apples)
● ½ cup dried cranberries
● ½ cup sunflower seeds
● ⅓ cup shredded or shaved Parmesan cheese*
● Kosher salt and black pepper to taste

Instructions
1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.

Filed Under: News, Seasonal Recipes Tagged With: Apple, apple cider vinegar, Brussels sprouts, cheese, garlic, Honeycrisp, maple syrup, Parmesan, salad

Feasting on Farm Foods – and Having Fun

December 26, 2018 By marketeditor

By Himanee Gupta-Carlson

Every year, the family of Saratoga Farmers’ Market assistant director Kristin Cleveland initiates Thanksgiving with the “great squash drop.” As Cleveland tells it, someone gets a giant squash from the farmers’ market and someone else drops it on the ground so that it breaks into pieces. Family members pick up the pieces, wash them off, and scoop out the pulp and seeds.

The pieces are then cut into bite-sized chunks, drizzled with some olive oil, salt and pepper, and roasted in a 400-degree oven until soft. 

The tradition pays homage to the family’s favorite squash, the blue Hubbard. This squash is large, blue-hued and knobby on the outside. Inside, it is lushly orange and after roasting tastes like a sensual cross between a pumpkin and sweet potato.

The Hubbard, like many other squashes and late fall vegetables at the Saratoga Farmers’ Market, is all about having fun. Family and cooking and eating fun. These vegetables invite you to slow down and savor the flavorful diversity of what our farmers grow. In doing so, you become a part of our region’s agricultural heritage that stretches back centuries.

Fall vegetables are vital to our holiday palates, even as the centerpieces of our meals are often meats such as turkeys and ducks, and pork, beef, and goat roasts, all of which also are becoming available in mid-November through early winter. Vegetables enhance our meats, and offer a flavorful and healthful edge. 

And, of course, they’re pretty. Imagine the blue Hubbard next to a startlingly bright green set of celery sticks, red carrots, purple potatoes, and a handful of Brussels sprouts balls. Add a head of radicchio, a bulb of garlic, some striped Chioggia beets, and perhaps a bunch of leafy kale. Your holiday meals will draw accolades for their beauty and bounty.  

Look for these and other seasonal offerings on the main and upstairs floors of the Lincoln Baths Building, Saturdays 9 a.m. to 1 p.m., as the Saratoga Farmers’ Market moves indoors for the winter, and use the accompanying recipes to guide you in your cooking.

Kale Salad Topped with Microgreens

(Pepitas are toasted pumpkin seeds. You can also use toasted squash seeds. Try using one of market vendor’s Momma’s Secret Salad Dressings in place of the dressing below. If raw kale doesn’t appeal to you, steam it in water for 2-3 minutes and drain before mixing in the other vegetables.)

Author: Faring Well

Serves: 2

Ingredients

Salad:

1 bunch of kale*, stems removed and chopped

3 carrots*, grated

1 bunch of radishes*, tops and bottoms removed and thinly sliced

1 bunch of microgreens*

¼ cup of pepitas or toasted squash seeds*

Dressing:

¼ cup fresh lemon juice

1 cup tahini

1¼ cup water

1 green garlic*, minced

¼ teaspoon cayenne

Instructions

  1. Toss kale, carrots and radishes together.
  2. Top salad with microgreens and pepitas.
  3. Blend dressing ingredients together and serve with salad. 

Nutrition Information
Calories: 206 Fat: 9 g Saturated fat: 1 g Carbohydrates: 26 g Sugar: 6 g, added sugar 0 g Sodium: 196 mg Fiber: 8 g Protein: 10 g Cholesterol: 0 mg

Roasted Beets with Onion and Arugula
(The leafy greens that accompany beets might not be available at this time of year. Try adding some chard, or omit the greens entirely. Also, try substituting seasonal herbs such as rosemary or a few fresh celery leaves for the dill and mint.)

Adapted from a recipe by Jamie Oliver
Serves 6-8

Ingredients

12-15 beets*

5 Tablespoons olive oil

4 red onions*

4 garlic cloves*

½ cup white wine*

a few sprigs of fresh dill*

a few sprigs of fresh mint*

a few sprigs of fresh flat leave parsley*

2 bags of arugula*

Vinaigrette

3 Tablespoons balsamic vinegar

1 Tablespoon Dijon mustard

4 Tablespoons olive oil

Instructions

  1. Preheat oven to 400 degrees
  2. Trim beet bulbs and rub them with a little olive oil. Wrap in aluminum foil and place on sheet pan. Roast in oven for about 45 minutes or until a knife slips easily into the beets. Remove from oven and allow to cool.
  3. Peel and chop the onions into wedges, peel and mince the garlic. Pick and chop the herbs.
  4. In a bowl, toss the onion wedges in 2 Tablespoons of olive oil. Place on sheet pan and roast for 30 minutes or until soft. Remove and set aside to cool.
  5. When the beets are cool enough to handle, rub off the skins and cut into wedges or slices. Set aside.
  6. Blanch the beet stalks and leaves in a pan of boiling water for 2 minutes, Drain well and add to ice water for a minute.
  7. Heat the remaining Tablespoon of oil in a pan over high heat, add the beet stalks and garlic and fry for a few minutes until the garlic is golden. Turn down the heat to medium, pour in the wine and cook for 10 minutes. Add the beet leaves and cook until wilted.
  8. Vinaigrette: Whisk the vinegar into the mustard. Stir in olive oil. Set aside.
  9. In a large serving bowl, gently toss the beets, onion with stalk mixture, herbs and vinaigrette, Serve with arugula.

Option: top with goat cheese.*

Nutrition Information

Calories: 339 Fat: 20 g Saturated fat: 3 g Carbohydrates: 26 g Sugar: 21 gProtein: 6 g

Honey Roasted Parsnips and Carrots
(While your beets are roasting, prep the parsnips and carrots for this recipe, and put the baking sheet into the oven in the last 20 minutes.)

Adapted from a recipe by Aggie’s Kitchen
Serves: 4-6

Ingredients
2 tablespoons oil

2 tablespoons honey*

4 parsnips*, peeled, cut diagonally and then into strips
4 carrots*, peeled, cut diagonally and then into strips
salt and ground black pepper to taste

Instructions

 

  1. Preheat oven to 400 degrees. Combine oil and honey in a large bowl. Add parsnips and carrots to bowl and gently toss until the vegetables are coated in oil and honey mixture.
  2. Place vegetables onto a large baking sheet. Sprinkle with salt and pepper.
  3. Bake for 15 minutes. Take baking sheet out and with a spatula carefully flip over vegetables. Bake for additional 5 minutes until vegetables are browned.

Sauteed Radicchio

(This lovely purple and white veined lettuce-like vegetable has a bitter taste when eaten raw. Sauteeing it mellows the bitterness without destroying its crunch.)

Adapted from a recipe by Molly Watson, The Spruce Eats

Serves: 4

Ingredients
1 head radicchio*
2 tablespoons oil
salt and pepper to taste

Instructions

  1. Trim off and discard brown part of the stem end of the radicchio. Discard wilted outer leaves, as well.
  2. Cut radicchio head into quarters, then cut out and discard the core from each quarter, and cut the quarters into bite-size pieces. 
  3. Heat a large frying pan or saute pan over medium-high heat. Add the oil. Swirl the to coat the bottom.
  4. Add the radicchio, sprinkle with salt, and stir to coat the leaves with the oil. Cook, stirring frequently until the radicchio is tender to the bite and starting to brown just a bit, about 8 minutes.
  5. Transfer the radicchio to a serving platter or individual plates. Sprinkle with more salt to taste, if you like. Serve hot, warm, or at room temperature.

Brussels Sprouts with Maple Syrup

Adapted from Cooking Light

Serves 6

Ingredients

1-1/2 tablespoons unsalted butter

1-1/2 teaspoons olive oil

1 tablespoon chopped fresh thyme*

2 teaspoons caraway seeds

1 pound Brussels sprouts*, trimmed and halved

1 large onion*, thinly sliced

6 garlic cloves*, thinly sliced

1/4 cup maple syrup*

3 tablespoons sherry vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

Instructions

  1. Heat 1½ Tablespoons butter, oil, thyme and caraway seeds in a large nonstick skillet over medium-low, swirling until butter melts. Cook 2 to 3 minutes or until butter starts to foam.
  2. Increase heat to medium-high. Add Brussels sprouts to pan, cook 6 to 7 minutes or until browned and crisp-tender. Remove from pan. Add onion and garlic to pan. Saute 6 minutes. Return Brussels sprouts to pan. Stir in maple syrup, vinegar, mustard, and salt. Cook for 2 minutes. Remove pan from heat. Sprinkle pepper.

Nutrition Information

Calories: 129 Fat: 4 g Saturated fat: 2 g Unsaturated fat: 2 g Carbohydrates: 21 gSodium: 203 mg Fiber: 4 g Protein: 3 g

Filed Under: Featured Article, homepage feature, News Tagged With: Brussels sprouts, Carrots, Chioggia beets, fall vegetables, hubbard squash, parsnips, side dishes, vegetable recipes

A Peek into the Saratoga Farmers’ Market Winter Season at the Lincoln Baths

October 22, 2018 By marketeditor

by Kristin Cleveland

As the Saratoga Farmers’ Market wraps up its outdoor season at High Rock Park this week with Customer Appreciation Day on Saturday, October 27 and Halloween festivities on Wednesday, October 31, vendors are gearing up for the indoor winter market at the historic Lincoln Baths at Saratoga Spa State Park.

Moving into the Baths for the colder months means two floors full of a wide variety of nourishing foods from our local farms, dairies, bakers, distillers, and speciality foods producers, plus an array of unique hand-made jewelry, clothing, artworks, and other items made by area artisans. Acoustic music and free children’s activities round out the festive atmosphere, making the Farmers’ Market a perfect place to shop and connect with the community any Saturday of the year.

The Lincoln Baths location offers ample parking, wheelchair accessibility, and a warm place for shopping no matter what the weather outside. Many vendors now take credit cards, and an ATM is on site for when cash is needed. Customers can also take advantage of the new FreshFoodNY App to order and pay online and have local products delivered curbside right in front of the Lincoln Baths!

Every Saturday in November and December features our annual Holiday Market, a gathering of vendors who make a wide variety of items perfect for gift giving. Saratoga Farmers’ Market gift certificates are also available to help fit even the pickiest person on your holiday list.

Customers can expect to find fresh late-season vegetables like cauliflower, Brussels sprouts, and many types of greens, plus hearty storage crops including squash, onions and all kinds of root vegetables, and even greenhouse and hydroponically grown tomatoes, cucumbers, peppers and herbs! Our agricultural products also include local milk, yogurt, cheeses, eggs, frozen chicken, beef, lamb, pork, goat, duck and turkey. In addition there are hot meals ready to eat for breakfast or lunch, and frozen soups, casseroles and other prepared dishes to take home for an easy meal anytime! Specialty foods at the indoor market this year include homemade jams, pickles, hummus, wheat grass juices, coffee, baked goods, meat jerky and other trail treats, and even puppy treats and vegetarian dog foods!

Special events at the Saratoga Farmers’ Market are listed in the calendar section of our brand new website at saratogafarmersmarket.org. Sign up for the weekly email newsletter to get updates about special events, musical guests, vendor promotions, and all-ages activities and educational workshops. Come to the Saratoga Farmers’ Market on Saturdays November through April, from 9 am to 1 pm at the Lincoln Baths.

Filed Under: Featured Article, homepage feature, News Tagged With: acoustic music, Brussels sprouts, cauliflower, cheese, crafters, gourmet dog food, Holiday Market, homemade jam, homemade pickles, hydroponic cucumbers, hydroponic herbs, hydroponic tomatoes, Indoor Farmers' Market, jerky, Lincoln Baths, local artisans, milk, puppy treats, Saratoga Indoor Farmers' Market, storage crops, vegetarian dog food, winter greens, Winter Market, winter produce, Yogurt

Before Footer

Instagram

Produce from some of our amazing agriculture vendo Produce from some of our amazing agriculture vendors at today’s market!
Attention granola lovers!! Today is National Grano Attention granola lovers!! Today is National Granola Day. In honor of this, all sales with our friends from @toganola are 10% off this Saturday only! Their granola products are packaged in sustainable packaging and free of gluten, dairy & soy. 

Our winter market runs today from 9:3-1:30 in the Wilton Mall food court. Hope you can make it!

Photo of and provided by @toganola 

#saratogasprings #saratogafarmersmarket #farmersmarket #granola #toganola #thingstodoinupstateny #organic #shopsmall #shoplocal #nationalgranoladay
Our new 2023 Freshconnect $2 coupons arrived today Our new 2023 Freshconnect $2 coupons arrived today! For every $5 you spend using your SNAP/EBT card at our market, receive $2 in coupons. FreshConnect bucks can be used to buy: vegetables, meat, milk, eggs, honey, baked items, jams, plants that bear food, and prepared foods that are packed to eat at home. Plus, there’s no cap on issuance! Stop by our information stand to learn more. We’ll be open 9:30-1:30 tomorrow. ❄️🌾

#freshconnect #snap #ebt #nutrition #health #agriculture #shoplocal #shopssmall #farmtotable #saratogasprings #saratogafarmersmarket #farmersmarket #thingstodoinupstateny @wilton_mall_leasing
Interested in growing your business? Farmers’ ma Interested in growing your business? Farmers’ markets are a great way to start networking and finding your customer base. For 45 years, the Saratoga Farmers’ Market has provided a platform for local farmers, artisans, bakers and more build their businesses into what they are today. If you’d like to join our community, please submit your 2023 Summer Vendor application. The link can be found in our bio. Last day to apply is January 31st. DM us here or email me at sfma.manager@gmail.com with any questions!! 

#farmersmarket #startup #smallbusiness #shoplocal #entrepreneur #community #saratogasprings #thingstodoinupstateny #growyourbusiness
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

Log in as an administrator and view the Instagram Feed settings page for more details.

Footer

With support from our friends at:

Copyright © 2023 · Saratoga Farmers Market · Design by REACH CREATIVE

    COVID-19: Check our latest Safety Guidelines!
  • Markets
    • Our Markets
  • Vendors
    • Vendor Directory
    • Becoming a Vendor
  • About Us
    • SFM Association
    • History
  • Programs
    • SNAP/EBT & FMNP
    • POP Club for Kids
    • Summer Internships
    • Compost Collection
  • Get Involved
  • News
    • Featured Article
    • Seasonal Recipes
    • Weekly Newsletter
  • FAQ
  • Contact us
    • Message us!