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celery

Chicken Noodle Soup

January 4, 2022 By marketeditor

iStock

Recipe by Adam and Joanne Gallagher
Prep & Cook Time: 40mins
Makes 6 servings

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tablespoons butter* or olive oil
  • 1 large onion*, chopped
  • 2 large carrots*, chopped
  • 2 stalks celery, chopped (optional)
  • 4 cloves garlic*, minced
  • 2 bay leaves
  • 3 sprigs fresh thyme* or use 1/2 teaspoon dried thyme
  • 1 pound skinless, boneless chicken thighs or breast*
  • 8 cups chicken stock, low sodium, or broth or use homemade stock
  • 5 ounces egg noodles (or pasta of choice)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley*, finely chopped
  • Water or more stock, as needed

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
  2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
  3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
  4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
  5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
  6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
  7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Filed Under: News, Seasonal Recipes Tagged With: butter, Carrots, celery, chicken, chicken breast, chicken noodle soup, chicken thigh, garlic, main dish, onion, parsley, thyme, winter

Stuffing

December 16, 2021 By marketeditor

iStock

Recipe shared by Night Work Bread
Serves 6-8
Prep & cook time: 1 hr 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 6 oz long grain and wild rice mixture
● 3/4 c sherry
● 2 tbsp poultry seasoning
● 1 ½ cups chopped celery*
● 1/4 lb. butter*
● 2 cups sourdough* croutons
● 1 cup hot water
● 1 cup chopped pecans

Instructions
Cook rice, substituting 3/4 c sherry for water in the rice. Sautee celery in butter until the celery begins to soften, about 6-8 minutes. Add the croutons and hot water, allowing the bread to absorb the water and mix well. Then, add pecans and the cooked rice and mix. Bake in a casserole dish with the turkey or use as a stuffing. If baking on its own, bake at 350 degrees for 35-40 minutes.

Filed Under: News, Seasonal Recipes Tagged With: bread, butter, celery, holidays, Night Work Bread, side dish, sourdough, stuffing, winter

Lion’s Mane Cakes with Tartar Sauce

October 5, 2020 By marketeditor

AdobeStock

Adapted from Maryland Crab Cakes recipe by Jennifer Segal, onceuponachef.com
Servings: Makes 6 lions mane cakes, enough to serve 3 adults as the main course

Ingredients
*Ingredients currently available at the farmers’ market

For the lion’s mane cakes

● 2 large eggs*
● 2-1/2 tablespoons mayonnaise
● 1-1/2 teaspoons Dijon mustard
● 1 teaspoon Worcestershire sauce
● 1 teaspoon Old Bay seasoning
● 1/4 teaspoon salt
● 1/4 cup finely diced celery*, from one stalk
● 2 tablespoons finely chopped fresh parsley*
● 1 pound Lions Mane*, chopped into small pieces
● 1/2 cup panko
● canola oil, for cooking

For the tartar sauce
● 1 cup mayonnaise
● 1-1/2 tablespoons sweet pickles*, diced small
● 1 teaspoon Dijon mustard
● 1 tablespoon minced red onion*
● 1-2 tablespoons lemon juice, to taste
● Salt and freshly ground black pepper, to taste

Instructions
For the lion’s mane cakes
1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the Lions Mane and panko; using a rubber spatula, gently fold the mixture together until just combined. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

For the tartar sauce
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Filed Under: News, Seasonal Recipes Tagged With: celery, eggs, lions mane, main dish, mushrooms, onion, parsley, pickles, red onion, side dish, tartar sauce

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Swing by our 3-6pm market tomorrow outside the low Swing by our 3-6pm market tomorrow outside the lower city center parking lot! We have several guests including musician @starlitgeneration, as well as some fun kids activities hosted by our friends from @saratogaspringslibrary. Hope to see you there!!!

Parking available in the City Center Lot, free for the first hour and $1/hr after that. 

#saratogasprings #saratogafarmersmarket #shoplocal #farmtotable #eathealthy #upstateny
Come stop by the Saratoga Farmers’ Market tomor Come stop by the Saratoga Farmers’ Market  tomorrow at the Wilton mall! From 9am-1pm you can find some of your favorite produce and craft vendors before we move over to High Rock Park on June 1st. Talented musician Brendan Dailey will be joining us too. Hope to see you there!

Photo 1 taken by Pattie Garrett @mysaratogakitchentable of one of our friends from @themushroomshopllc 

#saratogasprings #farmtotable #shoplocal #smallbuisness #eathealthy
After a much anticipated wait, come June 1st, the After a much anticipated wait, come June 1st, the Saratoga Farmers’ Market will be returning to High Rock Park for our Wednesday and Saturday Markets! Thank you to everyone on our team, our vendors, customers and friends who have helped to make this transition happen. Stay tuned for upcoming events celebrating our move! 

Photo: Flowers from @lovinmamafarm 

Parking will be available on High Rock Ave and in the new City Center Parking Garage (free for the first hour and $1/hr after that) 

#saratogasprings #farmersmarket #farmtotable #shoplocal #june1st #highrockpark
It is our second to last market on High Rock Ave b It is our second to last market on High Rock Ave before heading back over to the pavilion on June 1st!!! Stop by tomorrow from 3-6pm for our musical guest Dave Moore and our friends from @bsneny 

Photos by Pattie Garrett @mysaratogakitchentable 

#farmtotable #saratogafarmersmarket #shoplocal #healthyfood #smallbuisness

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