• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

  • Markets
    • Our Markets
  • Vendors
    • Vendor Directory
    • Becoming a Vendor
  • About Us
    • SFM Association
    • History
  • Programs
    • SNAP/EBT & FMNP
    • POP Club for Kids
    • Summer Internships
    • Compost Collection
  • Get Involved
  • News
    • Featured Article
    • Seasonal Recipes
    • Weekly Newsletter
  • FAQ
  • Contact us
    • Message us!

comfort food

Butternut Squash Macaroni and Cheese

January 14, 2021 By marketeditor

Photo by Pattie Garrett

Recipe by Simply Scratch, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market
● sea salt for the pasta water
● olive oil spray for baking dish
● 16 ounces dry pasta, rigatoni, or your favorite pasta
● 4 Tablespoons unsalted butter
● 1 large shallot*, finely minced
● 2 cloves of garlic*, minced
● 10 fresh sage leaves, minced
● 3 Tablespoons all-purpose flour
● 1 cup chicken broth
● 1½ cups half and half
● pinch of kosher salt, plus more or less to taste
● freshly ground black pepper to taste
● ⅛ teaspoon freshly ground nutmeg
● 1½ cups homemade roasted butternut squash* puree
● 1 cup grated parmesan cheese
● 1¼ cups shredded extra-sharp cheddar cheese*, divided

Instructions
1. Bring a large pot of salted water to a boil and spray a large casserole dish with cooking spray. Cook the pasta according to the package directions.
2. Melt butter in a large saucepan over medium heat. Add in the shallot and garlic. Sauté until soft, about 2 – 3 minutes. Then add the fresh sage and stir, cooking for 1 minute.
3. Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.
4. Next whisk in the chicken broth and half & half. Season with a small pinch of salt, lots of freshly ground black pepper, and nutmeg. Heat over medium-low, whisking occasionally until the sauce has thickened about 4 to 5 minutes.
5. Reduce the heat to low and add the butternut squash puree, parmesan, and ¼ cup of the cheddar cheese. Whisk until smooth.
6. After the pasta is cooked, drain the pasta and transfer it to the cheese sauce. Toss to combine.
7. Move the oven rack to the highest position in the oven and preheat the broiler to high.
8. Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese. Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and is light golden brown in spots.

Notes: To make butternut squash puree, you need 1 butternut squash, olive oil, and kosher salt. Wash and pat dry the squash. Preheat oven to 400 degrees. With a sharp knife, trim off the ends and cut in half lengthwise. Brush with olive oil. Place the squash halves cut-side down on a rimmed baking sheet. Roast on a rack placed in the middle of the oven for 40 to 60 minutes. Allow to cool enough to handle. With a spoon scoop out the flesh and place it in the food processor. Puree until smooth.

Filed Under: News, Seasonal Recipes Tagged With: Butternut, cheddar, cheese, comfort food, garlic, mac and cheese, pasta, shallot, Squash, winter

Peanut Butter Banana Oatmeal

February 26, 2019 By marketeditor

recipe courtesy of Jessica Arceri, Saratoga Peanut Butter Company

* Ingredients currently available at the farmers’ market

Ingredients:

1 large ripe banana, peeled and roughly chopped

1 tsp butter, coconut oil or non-dairy butter

½ tbsp Saratoga Peanut Butter* or Almond Butter* (any variety)

½ cup rolled oats

½-1 tsp chia seed or ground flax

½ cup milk*, almond milk or other non-dairy milk

1 tsp ground cinnamon

1/8-1/4 tsp ground nutmeg

Pinch of salt

1 tsp pure vanilla extract

Top with: ½ tbsp peanut butter*, nuts, cinnamon, pure maple syrup*

Instructions:

  1. In a medium-sized pot over medium heat, cook the banana and oil for about 5 minutes, stirring frequently.
  2. Stir in ½ tbsp peanut butter, add the oats, chia, milk, spices and a pinch of salt. Whisk well until combined.
  3. Bring to a low boil and then reduce heat to a simmer, stirring often for 8-10 minutes. Remove from heat and stir in vanilla.
  4. Serve in a bowl and top with peanut butter, nuts, cinnamon and maple syrup.

Filed Under: News, Seasonal Recipes Tagged With: banana, breakfast, comfort food, healthy breakfast, oatmeal, peanut butter, Saratoga Peanut Butter

Finding Freshness in the Freezer

January 29, 2019 By marketeditor

By Himanee Gupta-Carlson

Mid-winter meals often call for “something fresh.”

At the Saratoga Farmers’ Market, “something fresh” in February usually means stored fruits and vegetables from late summer harvests, or items like microgreens and pea shoots that can be grown in flat trays over heating mats or under lights, or small tomatoes and cucumbers that can be grown in greenhouses.

Late summer produce, photo By Eric Jenks

All that is good. But sometimes the taste buds want something more – out of season peppers, beans, broccoli, a wide variety of tomatoes, or corn.

In the past, saving foods for the winter was a necessity. In a practice known as “putting foods by,” families salted, pickled, dried, canned or otherwise preserved freshly harvested fruits or vegetables for later use.

The rise of global shipping and grocery chains caused many to abandon the practice, as did changes in the societal structure that led to longer working hours and more activities outside the home. It became faster and easier to just drop by the store.

But I hate buying non-local produce. I love growing food with my husband and supporting my farmer friends by buying what they grow. Last September I decided to try putting foods by in a simple way: I stored fresh tomatoes, beans, peppers, broccoli and sweet corn in freezer bags. On my mind then was Chowderfest, and its fabulous chowders, many of which get their zest from non-winter foods.

The result? Winter meals with more variety, flavor, and color – fresh tomato sauces, roasted broccoli, and braised beans served alongside the apples, turnips, carrots, and microgreens I can still get weekly at the market. 

I hope to finish off these delights by early May when the market moves to its outdoor location on Wednesdays and Saturdays at High Rock Park. Then, I will start planning for next winter. I invite you to join me in this venture as you visit the market now and in the future.

Clams & Mussels from Pura Vida Fisheries, photo by Pattie Garrett

As for chowder, I am thinking classic New England, made with clams (Pura Vida Fisheries) or chicken (Squashville Farm, Ramble Creek Farm, Mariaville Mushroom Men, and others), milk (Battenkill Valley Creamery), potatoes, and kernels of sweet corn, purchased last summer for weekends like this.

Filed Under: Featured Article, homepage feature, News Tagged With: Battenkill Creamery, chicken chowder, chowder, clam chowder, comfort food, easy food preserving, freezing corn, freezing farm food, freezing tomatoes, Mariaville Mushroom Men, Moby Ricks, Pura Vida Fisheries, Ramble Creek Farm, soup, Squashville Farm, winter meals

Chicken and Corn Chowder

January 29, 2019 By marketeditor

Adapted from recipe by Yvonne Ruperti on www.seriouseats.com, and shared by MySaratogaKitchenTable.com

Serves 6 to 8

Ingredients

*Ingredients currently available at the farmers’ market

1 whole small chicken* (about 3 pounds)

3 medium onions*, divided (1 halved, 2 finely chopped)

2 medium celeriac* (celery roots) or stalks of celery, divided (2 halved, 2 finely chopped)

2 bay leaves

10 black peppercorns

8 sprigs thyme* (4 left whole, leaves removed from remaining 4 and chopped)

2 teaspoons olive oil

8 ounces bacon* finely chopped

1/3 cup all-purpose flour

1 1/2 pounds potatoes*, peeled and cut into 1 1/2-inch cubes (about 1 quart)

2 cups fresh or frozen corn kernels

1/2 cup heavy cream*

Kosher salt and fresh ground black pepper

Handful chopped parsley*

Directions

1. Place chicken in large Dutch oven. Add halved onion, celery root, bay leaves, peppercorns, and 4 sprigs thyme. Add just enough water to cover (about 3 quarts). Bring to boil over high heat, reduce to a bare simmer, cover, and cook until chicken is falling off the bone, about 1 hour.

2. Carefully remove chicken from stock and set aside until cool enough to handle. Remove meat, then return bones to pot. Continue to simmer stock for 1 more hour. Meanwhile, shred chicken, place in a medium bowl, add 1 ladle of stock, and refrigerate until ready to use.

3. After 1 hour, strain stock and let sit 15 minutes. Skim fat from the top, then measure. You should have about 6 to 7 cups. If more, gently simmer to reduce. If less, add water to reach at least 6 cups.

4. In empty stockpot, heat oil and bacon over low heat. Cook, stirring until bacon is crispy and fat is rendered, about 10 minutes. Transfer bacon to a paper towel-lined plate.

5. Add chopped onions, chopped celery root, and 1/2 teaspoon salt to the pot. Cook over medium heat until vegetables are softened, 6 to 8 minutes. Add flour and cook until pale golden blond, about 1 minute. Whisk in stock in a thin steady stream until fully incorporated. Add potatoes and season to taste with salt and pepper. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes.

6. Add corn and chopped thyme. Cook until corn is just tender, about 3 minutes. Stir in shredded chicken, bacon, and cream to heat through. Season to taste, sprinkle with parsley, and serve.

Filed Under: News, Seasonal Recipes Tagged With: chicken and corn chowder, chicken chowder, chowder, chowder without shellfish, comfort food, corn chowder, mysaratogakitchentable, winter soup

Turnips and Potatoes with Bacon

November 1, 2018 By marketeditor

courtesy of Bon Appetit magazine

*denotes Ingredients currently available at the farmers’ market

Serves 6

Ingredients:

¼ cup water

1 Tablespoon red wine vinegar

1 Tablespoon sugar

8 ounces bacon* slices, cut into 1 inch pieces

1 medium onion*, thinly sliced

4 large garlic* cloves, peeled, crushed

1 pound turnips*, peeled, cut into 1 inch chunks

1 pound potatoes*, peeled, cut into 1 inch chunks

1 teaspoon kosher salt 

1 teaspoon black pepper

1 Tablespoon chopped fresh parsley*

Instructions:

Mix ¼ cup water, vinegar, and sugar in a small bowl. Sauté bacon in a heavy large skillet over medium-high heat until fat is rendered, 5 minutes. Drain most of the bacon fat. Add onion and garlic and sauté until the onion is golden about 5 minutes. Add turnips and potatoes. Sprinkle 1 teaspoon of salt. Reduce heat to medium-low, cover and cook until vegetables are starting to become tender, stirring and turning the vegetables occasionally for about 15 minutes. ( you may need to add some olive oil or butter if starting to stick) Push the vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet. Cook until golden and slightly crisp on bottom, about 5 minutes. Continue to turn and spread and cook vegetables until tender, golden and crisp around edges, 7 to 8 minutes longer. Season with pepper. Transfer to serving bowl and sprinkle on parsley. 

Filed Under: News, Seasonal Recipes Tagged With: bacon, comfort food, potato, root vegetables, seasonal recipe, side dish, turnip

Black Bean and Butternut Squash Chili

October 22, 2018 By marketeditor

Adapted from My Recipes. Shared by My Saratoga Kitchen Table.

*Ingredients currently available at the farmers’ market

Yields 8 servings

Ingredients:

¼ cup olive oil

3 onions,* chopped

4 garlic cloves,* minced

1 red bell pepper,* seeded and chopped

1 green bell pepper,* seeded and chopped

2 jalapenos,* seeded and minced

4, 15 ounce cans black beans, rinsed and drained 

4 cups of diced tomatoes*

3 Tablespoons chili powder*

2 Tablespoons cumin*

1 Tablespoon fresh oregano*

4 cups butternut squash* (about 2 pounds) peeled, seeded and cut into ½ inch pieces

Instructions:

In a large skillet over medium heat, warm olive oil. Sauté onions until tender, about 3 minutes. Add garlic and sauté for 1 minute. Add bell peppers and jalapenos, sauté until tender, about 3 minutes. 

Transfer pepper mixture to Dutch oven or stock pot. Stir in beans, tomatoes, chile powder, cumin, and oregano. Arrange squash on top. Cover and cook on low for 2 hours. 

Season with salt and pepper. Serve with sour cream or cheese, or corn bread. 

Filed Under: News, Seasonal Recipes Tagged With: autumn chili, black bean and butternut squash chili, black bean and squash chili, butternut squash chili, comfort food, fall chili, fall comforts, fall food, fall soups, squash chili

Next Page »

Before Footer

Instagram

Swing by our 3-6pm market tomorrow outside the low Swing by our 3-6pm market tomorrow outside the lower city center parking lot! We have several guests including musician @starlitgeneration, as well as some fun kids activities hosted by our friends from @saratogaspringslibrary. Hope to see you there!!!

Parking available in the City Center Lot, free for the first hour and $1/hr after that. 

#saratogasprings #saratogafarmersmarket #shoplocal #farmtotable #eathealthy #upstateny
Come stop by the Saratoga Farmers’ Market tomor Come stop by the Saratoga Farmers’ Market  tomorrow at the Wilton mall! From 9am-1pm you can find some of your favorite produce and craft vendors before we move over to High Rock Park on June 1st. Talented musician Brendan Dailey will be joining us too. Hope to see you there!

Photo 1 taken by Pattie Garrett @mysaratogakitchentable of one of our friends from @themushroomshopllc 

#saratogasprings #farmtotable #shoplocal #smallbuisness #eathealthy
After a much anticipated wait, come June 1st, the After a much anticipated wait, come June 1st, the Saratoga Farmers’ Market will be returning to High Rock Park for our Wednesday and Saturday Markets! Thank you to everyone on our team, our vendors, customers and friends who have helped to make this transition happen. Stay tuned for upcoming events celebrating our move! 

Photo: Flowers from @lovinmamafarm 

Parking will be available on High Rock Ave and in the new City Center Parking Garage (free for the first hour and $1/hr after that) 

#saratogasprings #farmersmarket #farmtotable #shoplocal #june1st #highrockpark
It is our second to last market on High Rock Ave b It is our second to last market on High Rock Ave before heading back over to the pavilion on June 1st!!! Stop by tomorrow from 3-6pm for our musical guest Dave Moore and our friends from @bsneny 

Photos by Pattie Garrett @mysaratogakitchentable 

#farmtotable #saratogafarmersmarket #shoplocal #healthyfood #smallbuisness

Footer

With support from our friends at:

Copyright © 2022 · Saratoga Farmers Market · Design by REACH CREATIVE

    COVID-19: Check our latest Safety Guidelines!
  • Markets
    • Our Markets
  • Vendors
    • Vendor Directory
    • Becoming a Vendor
  • About Us
    • SFM Association
    • History
  • Programs
    • SNAP/EBT & FMNP
    • POP Club for Kids
    • Summer Internships
    • Compost Collection
  • Get Involved
  • News
    • Featured Article
    • Seasonal Recipes
    • Weekly Newsletter
  • FAQ
  • Contact us
    • Message us!