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Cabbage

Cabbage Poriyal/Thoran

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Recipe from Sneha Narayanan, www.cookwithsneha.com

 

Cabbage Poriyal/Thoran is a side dish packed with coconut flavor that goes well with rice and any south Indian curry. Poriyal/Thoran can be made with any vegetable that compliments coconut.

Ingredients

*Ingredients available at the Saratoga Farmers’ Market

  • 3 cups of cabbage*, finely chopped
  • 5  shallots*, finely chopped
  • 2 green chilies, chopped
  • 3/4 cup of grated coconut, adjust to taste
  • 1/2 tsp of turmeric powder
  • A few curry leaves
  • Salt to taste
  • 2 tsp of coconut oil
  • 1/2 tsp of black mustard seeds
  • Asafoetida, a pinch

Preparation

  1. In a large bowl, mix all ingredients except salt, coconut oil, mustard seeds, and asafoetida.
  2. In a wide pan, heat coconut oil on medium flame, add mustard seeds, and as they crackle, add asafoetida, and the cabbage mixture. Stir well. Add salt and mix.
  3. Close the pan with a tight lid and let the cabbage cook in the steam, stirring occasionally. The cabbage lets out enough water to cook in its moisture, if the cabbage takes longer time to cook, sprinkle little water (a tbsp or two), cover and cook.
  4. Check for salt and remove from heat. Serve with Parippu Curry, Theeyal, sambhar, or Rasam.

 

Borscht Recipe (Beet Soup)

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Adapted from the recipe by Holly Nilsson

Prep & cook time: 50 minutes

Makes 6 servings

Servings6

 

Borscht is a traditional soup eaten in many Eastern European countries, including Ukraine, where it is an important part of culinary identity. Beets give this vegetable soup an earthy sweetness, while a dash of lemon juice and zest provide contrasting sour notes.

Ingredients

*Ingredients currently available at the Saratoga Farmers’ market

  • 2 tablespoons olive oil
  • 4 red beets*, peeled and ½ inch diced (approx 1 ½ pounds)
  • 2 carrots*, ½ inch diced
  • 1 large potato*, peeled and ½ inch diced
  • ½ small green cabbage*, shaved
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth*
  • 4 cups beef broth
  • 2 tablespoons dill fresh, minced
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon lemon zest
  • 1 bay leaf
  • kosher salt to taste
  • black pepper to taste
  • sour cream optional, for serving

Instructions 

  1. Add olive oil to a soup pot and set over medium-high heat. When the oil is hot, add in the beets, carrots, potatoes, and cabbage. Stir to combine.
  2. Cook for 10 minutes to slightly soften the vegetables.
  3. Add in the garlic and saute for 30 seconds or until fragrant.
  4. Pour in the beef and the vegetable broth and add the bay leaf. Simmer for 20-25 minutes or until the beets and carrots are tender.
  5. Discard bay leaf. Stir in the fresh dill, lemon juice, and lemon zest. Taste and season with the desired amount of kosher salt and black pepper.
  6. Serve with a dollop of sour cream on top.

 

Whatever Soup

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Recipe by Samin Nosrat, NYT, and shared by My Saratoga Kitchen Table

Serves: 6 to 8

Ingredients

  • 4 Tablespoons of olive oil
  • 2 medium onions*, sliced
  • 3 garlic cloves*, sliced
  • 6 to 8 cups diced vegetables*(carrots, celeriac, chard, mushrooms, cabbage, parsnips, potatoes, turnips, winter squash)
  • 1½ pounds raw boneless chicken
  • 6 to 8 cups chicken stock
  • Salt and pepper to taste

Instructions

  1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
  2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
  3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
  4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove raw chicken from soup when cooked, allow it to cool enough to handle. Shred and return it to the soup.
  5. Add more hot liquid if needed.
  6. Serve hot.

*Ingredients currently available at the farmers’ market

Festive Foods and Flavors for St. Patrick’s Day

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By Julia Howard

  In the United States, Saint Patrick’s Day has ventured from authentic Irish traditions. However, Irish emigrants transformed the holiday into the celebration we know today; prominent displays of green, festive eating and drinking, and numerous parades. 

You can find the spirit of Saint Patrick’s Day at the Saratoga Farmers’ Market. With the approach of spring, there will be plenty of green there for you, too! This Saturday at the Wilton Mall, local producers have all the goods to help you prepare for your Irish-infused festivities.

Gomez Veggie Ville, photo by Madison Jackson.

If you’re preparing corned beef, your beef brisket should be bathing in spice-filled brine. But it’s not too late to pick up locally grown essentials like cabbage, carrots, and potatoes. You can find the products you need at Gomez Veggie Ville.

Something’s Brewing, photo by Toni Nastasi.

Something’s Brewing recommends Sumatra roasted beans to make the best Irish coffee. Pour one and a half ounces of Irish whiskey and one teaspoon maple syrup into a mug, and fill the rest of the way with freshly brewed coffee. Stir, taste, and adjust the sweetness. Then top with whipped cream.

Pork & Greens has nutritious microgreens for fresh and festive greens. Lovin’ Mama Farm has returned with microgreens and potted herbs. And J. Adkins has a variety of succulents and houseplants to add a touch of green to your living space. 

Suppose you’re looking for other flavors with a St. Patrick’s Day flair. In that case, Saratoga Chocolate Company’s Matcha Bar has the perfect balance of white chocolate and brilliant green Wakatake matcha (green tea powder with an earthy flavor). Junbucha will have green Japanese Matcha Kombucha, a tart yet sweet fermented beverage made with high-quality matcha, tea, and honey. Goat Scape cheese from R&G Cheesemakers offers savory goat cheese flecked with green garlic scapes.

Mean Max Brew Works has a diverse selection of handcrafted beers. And Kim Dolan Designed is hosting a drawing to win a lovely, handmade, green cloak.

For this week’s recipe, we share the main course that’s even more authentic to the Emerald Isle than corned beef and cabbage. Shepherd’s pie with lamb is a hearty dish with Irish roots. We enjoy Wolfgang Puck’s version that features many seasonal vegetables.

This weeks recipe: Shepherd’s Pie with Lamb

Eating Fresh and Flavorful in the Winter

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By Marisa Kerkvliet

We probably all have memories of the farmers’ market during the summer months. Tables stacked full of brightly colored fruits and vegetables and bustling isles full of customers. During the winter, the farmers’ market might not be the first place you think to go on a Saturday morning. If you have yet to venture into the winter market, you may be surprised that there is far more fresh produce than you think! Not to mention the booths full of other kitchen staples like honey, meat, and fresh bread.

Gomez Veggie Ville, photo by Marisa Kerkvliet

Root crops such as beets, potatoes, turnips, and carrots are hearty and do well in cold storage many months after the fall harvest. Winter squash can be kept for months and is still delicious when roasted or baked, even in the early spring. Brassicas such as kale and cabbage are also available. Did you know that kale leaves become sweeter after they withstand frosty weather? You can find fresh, sweet greens like lettuce, spinach, pea shoots, and microgreens.

Saratoga Apple, photo by Marisa Kerkvliet

This week’s recipe features sweet roasted beets and fresh apples complemented by salty feta cheese and a tangy honey dijon vinaigrette. The salad is rounded out with the freshest of greens. The recipe can easily be adapted with ingredients available at the market. If pea shoots are not available, use microgreens instead or stick with the baby lettuce. If beets aren’t your thing, pour this dressing over the greens, apple, and feta to make a light side salad.

Photo by Marisa Kerkvliet

Roasting beets in foil is an excellent way to cook them while retaining flavor and sweetness. After roasting, the skin should easily slip off. The exact cooking time for the beets varies greatly depending on the size. Medium size beets, about 3 inches in diameter, will typically take about an hour to fully cook. Winter beets at the market are often much larger, about 6 inches, and can take up to 2 full hours to cook. Roasted beets keep well in the fridge, so consider roasting more than you need so you can use the rest throughout the week. 

I am a freelance recipe developer and food photographer with a background in Nutrition and Culinary Arts. I focus on sharing seasonal whole-food recipes for the whole family. You can find me and see more of my work on my Instagram @lemon.thyme.kitchen.

This week’s recipe: Roasted Beet and Apple Salad with Honey Dijon Vinaigrette

Peak-of-the-Season Salad with Walnut Oil Vinaigrette

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Photo by Pattie Garrett

“The holiday season for our farm family has come to mean celebrating local bounty. Enjoy my recipe for the most delicious, nourishing, seasonal salad for the winter holidays!” – Corinne Hansch

Recipe shared by Lovin’ Mama Farm
Serves 6-8
Prep & assembly time: 25 mins

Ingredients
*Ingredients currently available at the farmers’ market

For the vinaigrette:
● 1 1/2 Tbs. sherry vinegar
● 2 small shallots*, finely diced
● salt and freshly milled pepper
● 1 teaspoon Dijon mustard
● 6 Tbs. roasted walnut oil or a mixture of walnut and olive oils

For the salad:
● Local, seasonal baby greens, such as baby lettuce*, radicchio*, arugula*, or mesclun*
● Microgreens* or shoots*
● Assorted radishes*, including watermelon radish, sliced
● grated carrots*
● sliced cabbage*
● crumbled goat cheese* (optional)

For the toasted walnuts:
● 1/2 cup walnuts
● 1 tbs butter*

Instructions
To make the vinaigrette, combine vinegar, shallots, and 1/4 tsp salt in a bowl and let stand for 15 minutes. Stir in the mustard, then add the oil. Whisk well until the dressing is thick and smooth. Season with salt and pepper.

To make the toasted walnuts, warm a heavy-bottom skillet and melt the butter. Add the walnuts and stir until coated in the melted butter and slightly browned. Watch closely as they can burn easily!

Assemble the salad in the largest bowl you have. First toss the greens, microgreens, and shoots together, then top with grated carrot, sliced cabbage, and slices of radishes. Add crumbled goat cheese and toasted walnuts, then drizzle the dressing on top and serve!