Saratoga Farmers' Market

cheese

Farm to Pantry: Making meals with ingredients on hand

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By Julia Howard

Pleasant Valley Farm, photo by Pattie Garrett

Our responsibility, by direction, is to stay at home and only head out for essentials when absolutely necessary. As we settle in safely for the weeks to come, many are looking to foods that store well, foods that are easy to prepare, and, most importantly, foods that are available right now.

While food bloggers hail smart and savvy ‘pantry meals’ that utilize canned goods, rice, and beans, the farmers’ market offers an expanded palette of foods that are easy to store and last longer than most produce found at grocery stores.

Vegetables like onions, garlic, potatoes, and carrots are often at the core of savory, hearty meals. They are durable and have a good shelf life, and these vegetables work well in diverse meals depending on preparation methods and seasonings. Please note that garlic is currently unavailable at market.

Photo by Pattie Garrett

Milk, butter, cheese, and eggs are staples that most of us keep in constant rotation in the refrigerator. These binding ingredients are often what pulls the meal together. Milk may be used to create a creamy finish to soups and sauces like a classic roux – which is made from butter, flour, and milk. Eggs can be used to create satisfying omelettes and frittatas with endless possibilities for fillings. Cheese is essential for homemade pizza, quesadillas, baked ziti, and numerous other dishes.

Saratoga Apple, photo by Pattie Garrett

Shelf-stable vegetables like sweet potatoes, beets, and turnips can last for several weeks when kept in a cool, dry place. These vegetables can be the main stars of any meal, soup, or salad, and they are high in nutritional value. Even fruits like apples can keep for 2-3 weeks. Having a variety of these long-lasting fruits and vegetables inspires cooking that’s creative, comforting, and simple.

Meat and poultry are necessities for most, and they can be bought directly from farmers. Ground beef, whole chickens, and steaks and roasts can be kept frozen and thawed under refrigeration once you are ready to prepare them. Leftovers from a large roast or a whole roasted chicken may be used in a variety of dishes and soups as well.

While shopping at the farmers’ market, please remember to follow universal precautions to slow the spread of COVID-19. Please try to send one member of the household to shop and give 6’ space while shopping. Only touch products that you commit to buy and be sure to wash your hands thoroughly before and after shopping.

If you plan to shop for something specific, please check our website and social media pages for updates. These are changeable times and we are working to keep you up to date with vendor and product availability each week.

 

This week’s recipe: Pantry Pot Pie

BLT Burritos with Sambal Aioli

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Recipe courtesy of Saratoga Garlic Co.
Servings: 4

Saratoga Garlic, photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 1/4 cup Sambal Aioli*
● 3 cups shredded cheese*
● 1 1/2 cups diced fresh tomatoes
● 12 bacon strips*, cooked and crumbled
● 1/8 tsp pepper
● 4 flour tortillas, warmed

Instructions
In a large bowl, combine the first five ingredients; mix well. Spoon down the center of each tortilla; fold the ends and sides over filling and roll-up. Serve immediately.

Mushroom Kale Pizza

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Adapted from the recipe by Half Baked Harvest, shared by My Saratoga Kitchen Table
Serves: 6 servings

 

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups shredded Tuscan kale*
● 2 Tablespoons olive oil
● 2 Tablespoons balsamic vinegar*
● 8 ounces mixed mushrooms*, torn
● 2 cloves garlic*, minced
● 2 Tablespoons fresh thyme leaves*, plus more for serving
● kosher salt and pepper
● ½ pound pizza dough, homemade or store-bought
● 4 fresh sage leaves*, chopped
● 1 pinch crushed red pepper flakes
● 1 cup shredded Havarti cheese* (I used Argyle Cheese Farmer’s Faith)
● 1 Tablespoon butter*, thinly sliced into 3 pieces

 

Instructions
1. Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil.
2. In a medium bowl, combine the kale, olive oil, and vinegar. Massage the kale with your hands for 1 minute. Add the mushrooms, garlic, thyme, salt, and pepper.
3. On a lightly floured surface, roll the dough out to a 10 to 12-inch circle. Transfer the dough to a prepared baking sheet.
4. Top the dough with sage, red pepper and then layer the kale mushroom mixture. Top with Havarti cheese and thin slices of butter.
5. Bake for 10 to 15 minutes or until the crust is golden and cheese is melted.
6. Top with fresh thyme.

Notes:
● If using a cast-iron skillet, place the skillet in a hot oven for about 10 minutes. You can heat the skillet on the stovetop. Be careful not to let the skillet start smoking or get scorching hot. Add oil and maybe sprinkle a little cornmeal in the skillet. Carefully add the dough to the skillet, pressing the dough up the sides.
● The original recipe calls for 1 Tablespoon fig preserves spread on the dough and 3 ounces of goat cheese crumbled and added with the red pepper.

Pasta with Spinach and Ricotta

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Recipe adapted from The Spruce Eats, shared by My Saratoga Kitchen Table
Serves: 6

Photo courtesy of Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 12 ounces of pasta*
● 2 teaspoons olive oil
● ½ cup onion*, minced
● 2 garlic cloves*, minced
● 10 ounces fresh spinach*, roughly chopped
● 1-ounce fresh basil, chopped
● 1 cup ricotta cheese*
● ¼ cup milk*
● freshly ground pepper
● 2 Tablespoons Parmesan cheese or Pecorino cheese

Instructions
1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn’t brown.
3. Add spinach and basil to the skillet and stir until wilted.
4. Add ricotta cheese and milk to skillet and stir well.
5. Drain pasta, reserving ¼ cup or so of the cooking water.
6. Combine cooked pasta and ricotta mixture in a large bowl. If too thick, add a bit of the cooking water to the mixture.
7. Serve with freshly ground black pepper and 1 teaspoon of cheese per serving.

Breakfast Pizza

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Recipe shared by Fired Up Pizza
Makes 1 10-inch pizza

Ingredients
*Ingredients currently available at the farmers’ market
● 1- 6 oz. pizza dough
● Olive oil
● 1 egg*, lightly beaten
● 1 cup of finely shredded cheddar cheese*
● Salt and pepper to taste
● Optional toppings: cooked bacon* or breakfast sausage*

Instructions
1. Stretch dough into a 10-inch circle on a sheet pan or pizza stone. Brush top of the dough with olive oil.
2. Spread the cheese evenly over the crust. Pour the egg over the top of the cheese. Add toppings, if desired.
3. Bake at 500 degrees for 12-15 minutes. Allow to cool slightly and enjoy!

Buttery Breakfast Casserole

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Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients:
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Preparation:
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.