By Catherine Morba
Since its original publication in 2002, the Saratoga Farmers’ Market Cookbook has existed on shelves as a piece of market history. The cookbook pays homage to the founding of the Saratoga Farmers’ Market in the late summer of 1978, when a small but determined group of vendors began selling in the Spring Street parking lot. It’s a treasure trove of favorites gathered from vendors and shoppers and written in their own voices, many of whom are still selling at or supporting the present day market.
Over the coming weeks, the cookbook will be digitized and posted on the Saratoga Farmers’ Market website (saratogafarmersmarket.org) for all to enjoy. In the meantime, here is a sneak preview in time for the holidays. Jars of pickled beets or loaves of onion and caraway bread could be made in larger batches for homemade gifts, or enjoyed midwinter for a bit of cheer long after the festivities have passed.
Sweet Potato and Cranberry Sauté, Recipe by Liza Porter, cookbook editor and former owner of Homestead Artisans & Longview Farm
Pickled Beets, Recipe by Sandy Arnold, owner of Pleasant Valley Farm
Onion & Caraway Bread, recipe by Anna Mae Clark, founding market member and owner of Clark Dahlia Gardens & Greenhouses and Anna Mae’s Homemade Jam
