Saratoga Farmers' Market

cheese

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.

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

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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.

Farmers’ Market Breakfast Hash

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Adapted from recipe in Eating Well and shared by My Saratoga Kitchen Table

Serves: 2

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • ¼ pound bulk breakfast sausage*
  • 1 Tablespoon olive oil
  • 1 small russet potato*, baked, chopped into ½ inch cubes
  • 1 cup fresh baby spinach*
  • 2 large eggs*
  • ½ cup shredded cheddar cheese*
  • freshly ground pepper

INSTRUCTIONS

  1. Cook sausage over medium-high heat in an 8 inch cast iron skillet until browned. Add oil in needed. Add potatoes and cook until browned. Add spinach, toss until wilted.
  2. Make 2 wells in the center of the hash. Crack one egg into each well. Reduce heat to medium and cook until eggs are set. Sprinkle with cheese, cover and cook until cheese is melted and egg whites are completely set. Garnish with pepper.

NOTES

Options: add onions, crispy bacon.

Cheese Dip for a Special Day

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CHEESE DIP FOR TWO
Author: The View from Great Island
Serves: 2
INGREDIENTS
*Ingredients available at the farmers’ market
  • ¼ pound Fontina cheese*
  • ¼ pound Gruyere cheese*
  • 1 Tablespoon olive oil
  • 1 Tablespoon white wine*
  • Fresh thyme*
  • Fresh chives*
  • Baguette slices*
  • 1 clove garlic*
INSTRUCTIONS
  1. Remove the rinds and cut the cheese into cubes, about ½ to 1 inch. Put them in a small cast iron pan or another broiler friendly pan, about 6 inches. Add the oil and wine. Sprinkle the herbs across the cheese.
  2. Broil about 5 inches from the broiler for about 10 minutes or until the cheese is browned and bubbly.
  3. Slice the bread. Heat a grill pan over medium to high heat and toast the slices until they are browned. While the bread is warm, run the cut side of the garlic along the surface to give a subtle flavor.
NOTES
I used Mercy Cheese from Argyle Cheese Farmer and High Rock Cheese from Homestead Artisans of Longview Farm.
Saratoga Farmers' Market