Saratoga Farmers' Market

cherry tomatoes

Garden Picnic Pasta Salad

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Recipe courtesy of Barb Biagioli, board-certified holistic health coach and nutrition consultant

Ingredients
*Ingredients currently available at the farmers’ market

For the pasta salad:
● 1 box green lentil pasta, cooked
● 1 cup cherry tomatoes*, halved
● 1 zucchini*, cubed
● 1 yellow squash*, cubed
● 1 cup spinach*, chopped
● ½ cup basil*, chopped
● ½ cup walnuts, chopped

For the dressing:
● ½ cup sun-dried tomatoes
● ¼ cup olive oil*
● ¼ cup balsamic vinegar
● 2 garlic cloves*
● 1 tsp sea salt

Instructions

  1. Cook the pasta according to the directions and allow to cool.
  2. In a large mixing bowl, place the cooled pasta, chopped vegetables, herbs, and nuts. Stir to combine and set aside.
  3. Combine the sun-dried tomatoes, olive oil, balsamic vinegar, garlic and sea salt in a blender or food processor. Pulse or blend until creamy and smooth. Taste and adjust the seasonings as necessary.
  4. Add the dressing to the large mixing bowl of pasta and vegetables. Toss well to combine.
  5. Serve immediately or chill for an hour and enjoy!
Photo by Pattie Garrett

Farmers’ Market Cheese Board

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By Pattie Garrett

A cheese board is easy and quick to make. Using local products and a little creativity, make an impressive display of colors and flavors.

Cheese: Arrange cheese from different kinds of milk, cow, goat, and sheep, with a variety of texture such as soft, semi-soft, and hard. Include cheeses with different colors and cut them into shapes, cubes, wedges.  Put crumbly cheeses in a small crock or ramekins. Some cheeses are best at room temperature and may need to be taken from the refrigerator an hour before serving. 

Pairs: Although cheeses can stand alone, it’s always nice to offer some pairings such as neutral flavored crackers and baguettes. 

Extras: Fill in the gaps with favorites like fresh fruit, jam, or cured meat. Even granola, bite-sized cookies, and chocolate may work. 

Put It Together: Find a large wooden cutting board, marble or slate tray, even a fancy platter. The surface shouldn’t absorb the moisture from the cheese.  Remember to include small spreaders, spoons, knives, and toothpicks. Leave enough space for your guests to pick from the items on the board.  Add some garnishes, herb, or edible flowers. Let your cheese board show your creative side.

Cheese Board ingredients in the photos: Dancing Ewe’s Pecorino Fresco and Pecorino alle Noci, Argyle Cheese Farmer’s Glory and Basil and Garlic Cheese Curds, Moxie Ridge’s Herbes de Provence Chèvre, bread from Rock Hill Bakehouse, fresh melon from Burger’s MarketGarden, cherry tomatoes from Scotch Ridge Berry Farm, Grapes from Butternut Ridge Farm.

Spring Spinach Pasta Salad

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Adapted from the recipe by Barefeet in the Kitchen, shared by My Saratoga Kitchen Table

Serves: 8

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 8 ounces freshly cut pasta*, fettuccine, pappardelle or ravioli
  • ½ small red onion*, thinly sliced and cut into 1-inch pieces, about ¼ cup
  • 3 large garlic cloves*, minced
  • 6 Tablespoons olive oil*
  • ¼ cup red wine vinegar
  • 4 cups fresh baby spinach*
  • 2 cups cherry tomatoes*, halved
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • grated Parmesan cheese*

 

INSTRUCTIONS

  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  2. While the pasta is cooking, place the onions and garlic in a large bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the spinach and tomatoes.
  3. Toss everything together to mix well and sprinkle with salt and pepper. Sprinkle with Parmesan cheese.

 

NOTES:

Add your favorite seasonal herbs, vegetables, or meat: basil, mushrooms, sausage, bacon, anything goes!