Saratoga Farmers' Market

cheese

Three Sisters Chili

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Recipe courtesy of Squashville Farm
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 1 onion*, peeled and diced
● 1 tablespoon olive oil*
● 1 lb ground venison or beef*
● 3 cloves garlic*, minced
● 2 tsp chili powder
● 1 tsp cumin
● ½ tsp dried oregano
● 1 ear corn*
● 1 carnival squash*, seeded and cut into one-inch pieces
● 1 green pepper*, seeded and diced
● 3-4 fresh tomatoes*, cut into chunks
● 3 cups vegetable broth
● 8 oz dried red beans
● salt and pepper to taste
● Optional garnishes: fresh chopped cilantro*, toast pumpkin seeds, cheddar cheese*, plain yogurt*

Preparation

  1. Wash and soak dry beans for 30 minutes. Rinse and place in 1 cup of water until ready to use.
  2. Remove kernels from corn cob.
  3. Heat oil in a pot, and add onions and a pinch of salt. Saute until onions are translucent.
  4. Add ground meat and brown.
  5. Add garlic, chili powder, cumin, oregano, salt, and pepper.
  6. Add squash, corn, and green pepper. Stir in broth, beans with water, and tomatoes. Simmer until squash is soft and ingredients have combined to create a thick, chunky soup.

    Note: This chili tastes better if it is refrigerated overnight and reheated the next day.

Carrot Souffle

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Recipe by The View from Great Island, shared by My Saratoga Kitchen Table
Serves: 6

INGREDIENTS
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 pounds carrots*, peeled, trimmed, and cut into one-inch slices
● 1 cup buttermilk or whole milk*
● 5 large eggs*
● 1 teaspoon salt
● 6 Tablespoons unsalted butter*, softened
● 2 Tablespoons brown sugar
● 1½ cups shredded sharp cheddar cheese*
● ¼ cup all-purpose flour
● 1 teaspoon baking powder

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly butter 2-quart souffle dish.
  2. Steam carrots until tender. Place in a colander to drain liquid.
  3. In a bowl, blend buttermilk, eggs, and salt.
  4. In a food processor, blend carrots, butter, and sugar, until smooth.
  5. In a large bowl, combine buttermilk and carrot mixtures together. Stir in cheese, flour and baking powder. Pour into the prepared dish, spreading out evenly.
  6. Bake for an hour or longer, until puffed up and beginning to brown. It shouldn’t jiggle in the center or look wet inside the cracks.
  7. Serve hot with snipped chives.
Photo by Pattie Garrett

Radish Crostini

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Adapted from Martha Stewart, shared by My Saratoga Kitchen Table

INGREDIENTS
Ingredients currently available at the Saratoga Farmers’ Market
● 1 cucumber, peeled and sliced very thin (2 cups)
● 5 radishes, sliced very thin (1 cup)
● 1 Tablespoon fresh lemon juice
● 2 Tablespoons extra virgin olive oil
● 1 baguette, cut into 18 slices
● Parmesan cheese or goat cheese*
● Kosher salt, pepper

INSTRUCTIONS

  1. In a medium bowl, toss together cucumber, radishes, lemon juice, and olive oil. Season with salt and pepper.
  2. Toast baguette slices in a pan over medium-high heat.
  3. Spoon onto cucumber mixture onto baguette slices and top with cheese.
Radish crostini, photo courtesy of Pattie Garrett

Goose Egg Omelet

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Recipe shared by Squashville Farm

Makes 2 large omelets

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 goose eggs* (can substitute 4 duck eggs* or six chicken eggs*)
● 1 small onion or scallion*, minced
● 1 cup mushrooms*, diced
● 1/2 cup pea shoots*
● 2 oz. feta cheese*
● olive oil or butter
● salt and pepper

Instructions
1. Gently break goose eggs into a bowl and whisk yolks and whites together.
2. Heat olive butter in a skillet and saute onion and mushrooms until lightly browned. Turn off heat and add cheese and pea shoots.
3. Gently heat an omelet pan or flat skillet. Add a little bit of olive oil or butter.
4. Spoon half the egg mixture into the omelet pan. Cook for 1-2 minutes, gently moving skillet so that egg sets into a thin circle. Use a spatula to keep ends from sticking to pan.
5. Add half the vegetable and cheese mixture to one half side of the omelet. Gently flip the other half over the mixture to form a half moon shape.
6. Cook for an additional 1-2 minutes, before using spatula to place omelet onto plate. Serve with additional cheese, pea shoots, and/or salsa if desired.

Kale Pesto Pasta

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Adapted from the recipe by Cookie and Kate

Cook Time and Prep Time: 13 minutes

INGREDIENTS
*Ingredients currently available at the farmers’ market
Pesto
● 4 cloves garlic*
● 1 small bunch of kale* (about 3 cups)
● ¾ cup hemp seeds or toasted walnuts
● 2 tablespoons lemon juice
● 1 teaspoon fine-grain sea salt
● ¼ teaspoon ground pepper
● Red pepper flakes, optional
● Extra-virgin olive oil (more if desired)
● Optional: ⅓ cup grated Parmesan cheese*
Pasta
● 1 pound pasta*, any kind
● 1 cup reserved pasta water

INSTRUCTIONS
1. Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
2. Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the pesto.
3. If you intend to have leftovers, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary.

Quiche Lorraine

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Adapted from the recipe by King Arthur Flour
Prep time: 30 mins
Bake time: 45 mins

Ingredients
*Ingredients currently available at the Saturday farmers’ market

CRUST
Your favorite single pie crust recipe or a store-bought premade crust.

FILLING
3/4 pound bacon*
1 large yellow onion*, peeled
2 tablespoons butter*
salt and pepper
3/4 cup heavy cream*
1/4 cup milk* (whole, low-fat, or skim, your choice)
6 large eggs*
1 1/2 cups grated cheddar cheese*
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INSTRUCTIONS
1. Preheat the oven to 375°F.
2. Roll the prepared crust into a 12″ circle (to fit a 9″ pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
3. To make the filling: Cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.
4. Dice the onion into medium-sized pieces (about 1/2″). Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to brown. Remove it from the heat and set it aside.
5. In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt, and pepper. Pour the mixture into the pie crust. Don’t overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.
6. Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.
7. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.