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egg

Blueberry Fool

July 6, 2020 By marketeditor

Photo by Pattie Garrett

Recipe by Serious Eats, shared by My Saratoga Kitchen Table
Serves: 4
Total time: 1 hour 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● ½ cups plus 1 Tablespoon sugar, divided
● 5 large egg yolks*
● ½ cup plus 1 teaspoon fresh lemon juice, divided
● 2 teaspoons lemon zest
● 5 Tablespoons unsalted butter, softened
● 1 cup fresh blueberries*, plus extra for garnish
● 1 cup chilled heavy cream*
● ¼ cups plain Greek yogurt*

Instructions
1. Whisk ½ cup sugar and yolks in a small saucepan until combined. Whisk in ½ cup lemon juice, zest, and butter. Cook over medium heat, stirring until curd is thickened and just beginning to come to a boil. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 1 hour.
2. Place 1 cup blueberries and the remaining 1 Tablespoon sugar in a small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using.
3. Whip cream to soft peaks. Fold yogurt and ½ of lemon curd into the cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.

Filed Under: News, Seasonal Recipes Tagged With: berry, blueberry, cream, egg, fool, Greek yogurt, heavy cream, Summer, Yogurt

Lightened Up Strawberry Shortcake

June 25, 2020 By marketeditor

Recipe adapted from Food Network Kitchen
Total time: 1 hr 20 min
Yield: 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

Shortcakes:
● 1 1/2 cups all-purpose flour, plus more for dusting
● 2 tablespoons granulated sugar
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon fine salt
● 3 tablespoons cold salted butter*, cut into small pieces
● 1 tablespoon grated lemon zest
● 1 large egg*, slightly beaten
● 1/2 cup plus 1 tablespoon low-fat buttermilk*

Filling:
● 4 cups strawberries*, hulled and sliced
● 2 tablespoons granulated sugar
● 1 tablespoon orange juice
● 1 c. heavy whipping cream
● 1/2 c. plain Greek yogurt*
● 2–3 Tbs honey*

Instructions
1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
2. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles a coarse meal.
3. Whisk together the lemon zest, egg, and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk. Bake until golden brown, 12 to 15 minutes.
4. For the filling: Combine the strawberries, granulated sugar, and orange juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
5. Pour whipping cream, Greek yogurt, and honey into a mixing bowl. Mix on medium speed until soft peaks form. Taste and add more honey to match your preferences.
6. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops.

Filed Under: News, Seasonal Recipes Tagged With: baking, berries, butter, buttermilk, egg, Greek yogurt, honey, shortcake, spring, strawberries, strawberry, Summer, Yogurt

Rhubarb Cake

May 18, 2020 By marketeditor

Recipe by The View From Great Island, shared by My Saratoga Kitchen Table
Serves: 12

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 1 teaspoon lemon juice
● ½ cup half and half*
● 1 stick (1/2 cup) unsalted butter at room temperature
● 1 cup granulated sugar, plus 2 teaspoons for sprinkling
● 1 large egg*, at room temperature
● 1½ teaspoon vanilla extract
● 2 cups thinly sliced rhubarb*
● 2 cups all-purpose flour, reserving 1 Tablespoon to toss with rhubarb
● 2 teaspoon baking powder
● 1 teaspoon salt

Instructions
1. Set oven to 350 degrees. Lightly butter a 9X9 baking pan. Line the pan with parchment paper, allowing the ends to hang over the sides, so the cake can be easily lifted out of the pan.
2. Stir the lemon juice into half and half and set the mixture aside.
3. Cream the softened butter and sugar with a mixer until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
4. Toss 1 tablespoon of flour with the rhubarb.
5. Whisk together the remaining flour, baking powder, and salt.
6. Add half of the flour mixture to the butter/sugar mixture and blend in. Add all of the half and half and blend in. Finally, add the rest of the flour and blend just until combined. Don’t over mix. Fold in the rhubarb. The batter will be thick.
7. Spread or pat the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for 40-45 minutes or until the cake is turning golden and a toothpick in the center comes out clean.
8. Let the cake cool slightly before cutting.

Filed Under: News, Seasonal Recipes Tagged With: egg, half and half, rhubarb

Breakfast Pizza

January 14, 2020 By marketeditor

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!

Filed Under: News, Seasonal Recipes Tagged With: bacon, breakfast, cheddar, cheese, egg, Pizza, recipe, Sausage

Zucchini Chocolate Chip Muffins

September 9, 2019 By marketeditor

Adapted from the recipe by Ed Howard, featured on Allrecipes.com
Prep time: 15 min
Cook time: 20 min
Makes 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 1 1/2 cups all-purpose flour
● 1/3 cup white sugar
● 1 teaspoon baking soda
● 1 teaspoon ground cinnamon*
● 1/2 teaspoon salt
● 1 egg*, lightly beaten
● 1/2 cup vegetable or coconut oil
● 1/4 cup milk*
● 1 tablespoon lemon juice
● 1 teaspoon vanilla extract
● 1 cup zucchini*, shredded
● 1/2 cup semisweet chocolate chips or chocolate pieces*
● Optional: 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Photo courtesy of Pattie Garrett

Filed Under: News, Seasonal Recipes Tagged With: chocolate, cinnamon, egg, milk, muffins, Zucchini

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Welcome back to another MCM (Market Crush Monday)! Welcome back to another MCM (Market Crush Monday)! This week we talked to John and Elizabeth from Mrs. London’s Bakery. They bring fresh baked pastries, breads and sandwiches to the market every week.

1. How did Mrs. London’s get started?
It all started in the ‘70s, when pastry chef Michael London and his wife and baking apprentice Wendy began baking in Greenwich Village in New York City. They dreamed of opening a French bakery together and in 1977 did just that by opening Mrs. London’s in Saratoga Springs. We have been serving French pastries, desserts, bread and more for over 40 years.

2. What is your best seller at the farmers’ market?
The almond croissant is our most popular product by far! But our personal favorites are the currant cream scones and the custard rum raisin.

3. What do you like about working at the market?
It’s just a happy place to work and we’ve made a lot of great friends and regular customers over the years. It’s also nice to get some of our own market favorites each week - our current go-to is Ukranian food from My Dacha Slovenian Cafe!

Stop by Mrs. London’s every Saturday from 9:30-1:30 in the Wilton Mall food court! 
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#saratogafarmersmarket #farmersmarket #saratoga #farmersmarketfinds #mrslondonsbakery #frenchpastry #shoplocal #farmersmarketfresh #saratogasprings #freshbaked
Looking forward to another Saturday market! Since Looking forward to another Saturday market! Since January is National Soup Month (and this week sure has been a cold one), why not grab a soup kit from Gomez Veggie Ville this Saturday and get to creating some hearty homemade soups? Find us 9:30am - 1:30pm in the Wilton Mall food court to get your weekly fix of good food!
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#farmersmarket #saratogafarmersmarket #saratogasprings #saratoga #eatlocal #shoplocal #supportlocal #food #fresh #local #518 #soup #nationalsoupmonth
Looking to grow your business in the new year? Ven Looking to grow your business in the new year? Vendor applications for our summer market are now open from January 15th-31st! Local farmers, artisans, crafters, and specialty food makers are welcome to apply. For more information visit our website https://www.saratogafarmersmarket.org/vendor/
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#saratogafarmersmarket #farmersmarket #farmersmarketfresh #saratogany #wilton #smallbusinesssaratoga #localbusiness #smallbusiness #smallbusinesssupport
Another week, another Market Crush Monday! This we Another week, another Market Crush Monday! This week we talked to Argyle Cheese Farmer’s Dave, who brings a variety of aged cheeses, curds, yogurt, smoothies, frozen pizzas, and more to the market each week!

1. How did you get started with Argyle Cheese Farmer?
My wife, Marge, and I started back in 2007 with producing yogurt, buttermilk and cheese on my family farmstead which had been in operation since 1860. Over the years, Marge - who is quite the visionary! - has expanded our business and product line immensely but we have always stayed committed to using only high quality milk from local farms without artificial hormones.

2. Can you tell me a little bit about your recent expansion?
We recently opened a retail store and production facility in Hudson Falls where you can buy all of our products as well as a collection of local artisan’s eggs, honey, maple syrup, and much more. The cool thing about this location is that we built it with windows into our production area so you can watch some of your favorites being made!

3. What is your favorite part about vending at the market? 
That would definitely be meeting the people who love our products. I’ve made some really great friends over the years and it's nice to be able to see familiar faces each week. 

Be sure to visit the Argyle Cheese Farmer every Saturday from 9:30 to 1:30 in the Wilton Mall food court! 

Are you interested in becoming a vendor at the market? Our summer vendor applications are open now from January 15th-31st! Don’t miss out on this great opportunity to grow your business and join the farmers’ market community!
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#saratogafarmersmarket #farmersmarket #saratoga #knowyourfarmer #farmermarketfinds #farmfresh #shoplocal #farmersmarketfresh #argylecheesefarmer #argyle #cheese #dairy

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