Saratoga Farmers' Market

carrot

Apple & Carrot “Superhero” Muffins

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Recipe by Cookie and Kate
Prep & Cook Time: 45 minutes
Yield: 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups packed almond meal or almond flour (10 ounces)
● 1 ½ cups old-fashioned oats
● 2 teaspoons ground cinnamon
● 1 teaspoon baking soda
● ½ teaspoon fine sea salt
● Optional mix-ins: ½ cup chopped walnuts, raisins, chocolate chips
● ½ cup honey* or maple syrup*
● 3 eggs*
● 6 tablespoons unsalted butter, melted
● 1 cup grated apple* (about 1 ½ apples)
● 1 cup peeled and grated carrots* (about 3 carrots)

Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
3. In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.


Notes:
MAKE THEM NUT FREE: (The muffins will no longer be gluten free with this variation) 2 cups whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick) and reduce the oats to 1 cup.

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.

(One Pan) Chicken Breast and Carrots

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Adapted from the recipe in Cook’s Illustrated, shared by My Saratoga Kitchen Table
Serves 4
Total time: 1 hour

Ingredients
*Ingredients available at the farmers’ market
● 4 (10 to 12 ounce) bone-in split chicken breasts*, trimmed
● 2 ¼ teaspoons kosher salt, divided
● Olive oil*
● 1 shallot*, thinly sliced
● ¼ teaspoon red pepper flakes
● 1 ½ pounds carrots*, peeled and sliced on bias, ¼ inch thick
● ½ cup water
● 2 teaspoons lemon juice
● 3 teaspoons fresh mint*, minced

Photo by Pattie Garrett