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Christmas

Comfort Foods for Christmas

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By Himanee Gupta-Carlson

Prepping Roast Chicken, Adobe Stock

Short days, long nights, and frigid wind chills characterize our winter holidays, even without a pandemic. This kind of weather offers an excuse to forgo extensive meals and focus on what is elegantly simple: dishes that require few ingredients and few steps to prepare. With foods from our local farmers, elegance is easy.

Think roast chicken. Pick up a half or whole chicken at the Saratoga Farmers’ Market, fresh or frozen. If frozen, thaw. If fresh, immediately wrap the breast and wing in aluminum foil and roast in an open pot at 450 degrees for 15-18 minutes. Remove the pot from the oven, cool the oven down to 325 degrees, unwrap the foil, put a lid on the pot, and continue cooking for an additional 15-17 minutes a pound, usually about 50 minutes for a three-pound chicken. You can add salt and pepper, lemon, herbs, or any other seasonings to the chicken beforehand. But farm-raised chicken is delicious as is.

While the chicken is cooking, consider adding mashed potatoes. Wash potatoes and scrub skins of debris. Boil until soft or cook in an instant pot. Then, melt butter or heat oil in a stovetop pot. Add potatoes, and mash until they’re of a consistency you like. Salt, pepper, herbs, and milk can enhance the flavor.

Pleasant Valley Farm, photo by Pattie Garrett

Carrots, turnips, and beets tossed in oil and seasoned with salt and pepper can roast nicely as your chicken cooks. Or try boiling these nutritious root vegetables on the stove until fork tender and tossing in a half or quarter head of cabbage toward the end.

Finally, try onion soup. Warm 5-6 cups of chicken stock (or any other meat stock or vegetable broth) in a soup pot. While the stock is simmering, thinly slice about five medium-sized onions. Cook with oil or butter in a skillet at medium-low heat until the onions have caramelized, about 25 minutes. The key is to get the onions soft but to stir often so they do not stick to the pan. Turn the heat down and add a tablespoon of flour. Toss well, then add to simmering stock, stirring gently to dissolve the flour. Serve with toasted bread and sliced cheese.

This week’s recipe: French Onion Soup

Christmas on the Farm

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By Julia Howard

Opening boxes of holiday decorations, preparing festive seasonal foods, and gatherings with friends and family are some of the ways that we celebrate the holiday season. This time of year evokes different memories for all of us. This week, we look to our local farmers and producers as they share some of their favorite memories of Christmas on the farm.

Laurie Kokinda’s horse Hyde, photo courtesy of Laurie Kokinda

“When we were kids, Christmas Eve was always our big dinner and presents,” shares Laurie Kokinda of Kokinda Farm and Laurie’s Jams and Jellies. “Christmas morning, we always saddled horses and went for a trail ride through Luther Forest. Back then, it was a single dirt road and especially beautiful if we got fresh snow.”

Jim and Himanee Gupta-Carlson of Squashville Farm explains that many religious and cultural traditions have shaped their holiday festivities. Their move to the Upstate NY area and involvement in local farmers’ markets has also guided their holiday rituals. “We always get a fresh tree from Charles of Scotch Ridge Farm,” says Himanee Gupta-Carlson. “We celebrate the Feast of the Seven Fishes on Christmas Eve with seven (or sometimes more!) types of shellfish or fish from Pura Vida Fisheries, and we like to do purple potato latkes during Hanukkah and a roast duck on Christmas Day,” Gupta-Carlson adds.

Slate River Farms, photo courtesy of Nellie Lovenduski

At Nettle Meadow Farm and animal sanctuary, Christmas is celebrated with a big holiday bash hosted by the farm owners for the employees. The farm’s annual party includes a feast, a secret Santa gift swap, games, and good conversation. Farmworker Sean Dean jokes that the farm’s geriatric rescue turkey has the safest home at the farm.

 

Slate River Farms, photo courtesy of Nellie Lovenduski

Nellie Lovenduski of Slate River Farms shares memories of family snowshoeing on the farm, taking chickens for rides in snow tubes, and ice skating on Ensign Brook.

Anna Mae Clark, a long-time market member and best known as ‘the jam lady’, recalls memories of cookies and sweet treats throughout the Christmas season. “My mother made New Year’s cookies around Thanksgiving, and the cookies aged in a crock until they were ready to be devoured at Christmas festivities,” reminisces Clark. Baking her favorite sugar cookies, her grandmother’s oatmeal-raisin cookies, and her brother’s favorite chocolate chip cookies evoke her most meaningful holiday memories of time shared with family.

This holiday season, we encourage you to build traditions of your own. Perhaps by sharing a favorite recipe, shopping for your holiday feast at the farmers’ market, or simply spending time with loved ones — which is where the true spirit of the season lays.

 

This week’s recipe: Buttery Breakfast Casserole

Mulled Apple Cider

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Adapted from the recipe by The Pioneer Woman, shared by My Saratoga Kitchen Table
Serves: 1¼ gallons

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market

Mulled cider, photo courtesy of Pattie Garrett

● 1 gallon apple cider*
● 3 granny smith apples*
● 1 orange
● 1 Tablespoon allspice berries
● 5-7 cinnamon sticks
● ½ cup fresh cranberries
● ½ cup sugar
● 1 cup apple brandy* or other preferred alcohol beverage* (optional)
OR USE
● 1 packet Mulling Spices mix from Healthy Gourmet Kitchen or Muddy Trail Jerky*

Instructions
1. Pour the apple cider into a large pot over medium-high heat.
2. Dice the apples and toss them into the cider.
3. Peel the rind off the orange in large pieces and toss them in the cider.
4. Add the allspice berries, cinnamon sticks, and the cranberries.
5. Add sugar and stir it around to dissolve.
6. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to
1 hour. Add the brandy if using, then simmer for another 10 to 15 minutes. Serve warm.

Saratoga Farmers Market Gift Guide, Part 2: Gifts for Foodies

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By Emily Meagher

Last week we showed you farmers’ market items that make great gifts for the holidays. This week, our guide to help you find great local gifts continues with what the farmers’ market does best: food!

 

Saratoga Chocolate Co, photo by Pattie Garrett

The time leading up to Christmas can be stressful, with gifting opportunities left and right. First, there are stocking stuffers. These items are usually small, not too expensive, and should be shelf-stable. For a sweet item, try Slate Valley Farms’ miniature maple syrup containers, available in seasonal shapes like gingerbread men and log cabins. Or consider Saratoga Chocolate Co.’s chocolate Santas, peppermint bark, or truffles, for some indulgence. What about treating your pet a little too? Mugzy’s Barkery has seasonally decorated, bone-shaped peanut butter biscuits for your dog to enjoy.

 

Argyle Cheese Farmer, photo by Pattie Garrett

Then comes Christmas morning, which always seems to arrive in the blink of an eye. Prepare by stocking up on local gifts from the farmers’ market any Saturday before Christmas. Several of our farms offer gift packages, such as Argyle Cheese Farmer’s cheese variety baskets, yogurt combos, and a set dubbed “The Argyle Mile” which is full of goodies made within one mile of their cheese house. Or give a gift that will last through the year with Argyle’s “Cheese of the Month Club” where the recipient will receive a locally made cheese every month.

 

 

High Peaks Distilling, photo by Pattie Garrett

Then comes Christmas dinner, and if someone else is hosting you it might be nice to contribute a local food item to the feast. The farmers’ market has many great farms that sell meats such as fresh lamb, poultry, beef, and even more specialty meats like goat. Christmas time also brings even more selection to the market – how good does a local beef rib roast sound?! For after dinner, a bottle of local liquor will be welcomed by all. High Peaks Distilling, Yankee Distillers, and Springbrook Hollow Farm Distillery all offer a unique set of products ranging from whiskeys to gins to cordials.

 

A local product always feels that much more special as a holiday gift. Our 50+ vendors offer an abundance of fantastic items, sure to please no matter what your loved one’s taste. In addition, several of our vendors (as well as the farmers’ market as a whole) offer gift certificates.

 

This week’s recipe: Mulled Apple Cider

Cranberry and Jam Bars

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Adapted from recipe by Bake from Scratch, shared by My Saratoga Kitchen Table

Serves: 15 to 18

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 1 cup unsalted butter
  • ½ cup granulated sugar
  • 1 Tablespoon orange zest
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 2 cups flour
  • 1½ cups strawberry preserves*
  • 1 cup fresh cranberries, chopped

For Streusel:

  • 1½  cups old fashioned oats
  • ½ cup flour
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup cold unsalted butter, cubed

 

INSTRUCTIONS

  1. Preheat oven to 300 degrees. Line a 13X9 inch baking pan with parchment paper, letting excess extend over sides of the pan.
  2. In a medium saucepan, melt butter over medium heat. Cook, swirling the pan occasionally until butter turns a medium brown color and has a nutty aroma, about 5 minutes. Pour browned butter into a bowl. Set aside.
  3. In a small bowl, rub together granulated sugar and zest until fragrant.
  4. In a bowl, beat browned butter, sugar mixture, vanilla, and salt at medium speed until combined. With a mixer on low speed, gradually add flour, beating until combined. Press mixture into bottom of prepared pan.
  5. Bake for 15 minutes. Remove from oven. Increase oven temperature to 350 degrees. Spread preserves onto warm crust. Dot preserves with cranberries and sprinkle with streusel.
  6. Bake until streusel is golden brown and filling is bubbly, about 35 minutes more. Let cool at room temperature for at least 20 minutes. Refrigerate for at least 1 hour.
  7. Using excess parchment as handles, remove from pan and cut into bars. Dust with confectioners’ sugar if desired.
  8. To make streusel:
  9. In a medium bowl, whisk together oats, flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly.

 

Stuffing Stockings with the Local and Good

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By Himanee Gupta-Carlson

 

A monk, Nicholas, learned of a man who was broke. Late in the night, Nicholas crept by the man’s home and threw through the window a sock loaded with gold. He did this three times, which helped make Nicholas a saint and let the man support himself and his daughters.

We fill stockings today in honor of that generous act. And with Christmas Eve approaching, we invite you to fill them at the Saratoga Farmers’ Market with sweets, treats, and gifts grown, raised, and made by our farmers and other vendors.

Need ideas? Here are a few, based on some shopping that market photographer Pattie Garrett and I did at the market last week:

Photo courtesy of Pattie Garrett

Children: For those who believe in Santa – as well as those who might have some doubts – one must start with cookies. Marcie Place of the Chocolate Spoon has everything from gingerbread men to decorate-your-own sugar cookies. Try her chocolate dipped candied citrus strips, which evoke the oranges said to symbolize the gold that Nicholas left.

After cookies, think future farmers, and connecting them with our farms. We added a Saratoga Apple Cortland, honey from Ballston Lake Apiaries, sweet Greek yogurt from Argyle Cheese Farmer and a hedgehog shaped soap from Saratoga Suds.

 

Photo courtesy of Pattie Garrett

Pets (and pet lovers): A walk in the park accompanied by pets is part of many market regulars’ Saturday ritual. For them, we found a Saratoga Farmers’ Market water bottle and a packet of dog treats from Something’s Brewing. We added a Kokinda Farms catnip pillow, a Feathered Antler pet portrait, and from our special holiday market, a dog collar and leash from Meg Kennen’s Spot On Soaps & Collars.  

 

 

 

 

 

 

Photo courtesy of Pattie Garrett

Newlyweds: Just about everything at the market is also a gift of romance. We chose a wine from Northern Star Vineyard paired with a wine holder made by holiday vendor William Herrington. In the holiday market, we also found hot chocolate from Saratoga Chocolate, a ring holder by ceramicist Zoe Burghard, and a dressing from Momma’s Secret Salad Dressing that features sea salt, maple syrup, and chocolate. Owl Wood kale and Puckers’ Gourmet olives created our final flourish, along with a Gomez Veggie Ville brussels sprouts stalk.

 

 

Visit the Saratoga Farmers’ Market 9 a.m.-1 p.m. Saturdays at the Lincoln Baths Building in Saratoga Spa State Park; follow us on Twitter, Facebook, and Instagram; and contact friends@saratogafarmersmarket.org for volunteer opportunities.