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

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Peak-of-the-Season Salad with Walnut Oil Vinaigrette

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Photo by Pattie Garrett

“The holiday season for our farm family has come to mean celebrating local bounty. Enjoy my recipe for the most delicious, nourishing, seasonal salad for the winter holidays!” – Corinne Hansch

Recipe shared by Lovin’ Mama Farm
Serves 6-8
Prep & assembly time: 25 mins

Ingredients
*Ingredients currently available at the farmers’ market

For the vinaigrette:
● 1 1/2 Tbs. sherry vinegar
● 2 small shallots*, finely diced
● salt and freshly milled pepper
● 1 teaspoon Dijon mustard
● 6 Tbs. roasted walnut oil or a mixture of walnut and olive oils

For the salad:
● Local, seasonal baby greens, such as baby lettuce*, radicchio*, arugula*, or mesclun*
● Microgreens* or shoots*
● Assorted radishes*, including watermelon radish, sliced
● grated carrots*
● sliced cabbage*
● crumbled goat cheese* (optional)

For the toasted walnuts:
● 1/2 cup walnuts
● 1 tbs butter*

Instructions
To make the vinaigrette, combine vinegar, shallots, and 1/4 tsp salt in a bowl and let stand for 15 minutes. Stir in the mustard, then add the oil. Whisk well until the dressing is thick and smooth. Season with salt and pepper.

To make the toasted walnuts, warm a heavy-bottom skillet and melt the butter. Add the walnuts and stir until coated in the melted butter and slightly browned. Watch closely as they can burn easily!

Assemble the salad in the largest bowl you have. First toss the greens, microgreens, and shoots together, then top with grated carrot, sliced cabbage, and slices of radishes. Add crumbled goat cheese and toasted walnuts, then drizzle the dressing on top and serve!

Garlic & Herb-Infused Butter

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Photo by Stacey Leonard

Recipe by J. Adkins Cultivation
Makes: 8 oz. of garlic and herb-infused butter

“There is nothing better than having fresh, organic herbs growing inside, ready to be snipped for your next recipe. Our favorite herbs are Rosemary and Winter Savory, especially at Christmastime. Herb-Infused Butter makes an excellent addition to any holiday dinner table.” – Jay Adkins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 sticks (8 oz.) salted butter*
● 1 fresh garlic clove*, crushed
● 3 sprigs of Organic Rosemary*
● 3 Sprigs of Organic Winter Savory*

Additionally, you will need a butter mold for this recipe (get creative!)

Instructions
Pluck all herb leaves away from the stems of 2 sprigs of both herbs (leaving one whole fresh sprig for the last step).
Crush the garlic clove and toast lightly on low in a cast iron pan.
Toss the fresh herbs into the pan with the garlic and stir. The dry heat from the cast iron helps the flavor of the herbs break open and blend with the garlic.
Slice the butter and add to the pan on low/medium heat. As the butter melts, stir it well to mix in the garlic and herbs.
Wash and dry your mold (I used a small, antique ceramic dish shaped like a rectangle).
While the butter is melted and hot, pour it into the mold.
Let it sit at room temperature for 15-20 minutes. Cover the dish and refrigerate for up to 1 hour or until the butter starts to set but is still soft.
Press the remaining whole sprigs into the top of the butter. Continue refrigerating until use.

 

A Farm-to-Table Thanksgiving Guide, Part 2: Sides, Desserts, and More

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By Emily Meagher

Last week, we looked at the different meats (and meat alternatives) that will be available at the farmers’ market this holiday season, with something for any size gathering. This week, we are looking at all the other items our vendors will offer this Saturday to make your favorite sides, desserts, and more.

Gomez Veggie Ville, photo by Pattie Garrett

Since traditional Thanksgiving meals use seasonal ingredients, you will find many vegetables needed to create your favorite dinner sides at the farmers’ market. A mash will please most holiday guests, and local farms have potatoes aplenty right now. Mix it up by grabbing beer from Mean Max Brew Works to make beer mashed potatoes (recipe below!). Sweet potatoes or celeriac also work great for a mash.

Nettle Meadow, photo by Emily Meagher

Many types of squash are available to make into soup or pie. For flavorful roasted vegetables, try carrots, brussels sprouts, and kohlrabi. If a side salad is on your menu, we have fresh greens and kale. Grab maple syrup or honey, too, for a delicious glaze or dressing. You will find plenty of fresh herbs at Shushan Valley Hydro Farm. Add these herbs to stuffing along with freshly baked bread, which you can get on Saturday to turn perfectly stale for baking by Thursday. For a low-carb option, try cauliflower stuffing instead. Add cranberry jam from Kokinda Farm for an easy and delicious condiment.

Then, for the sweetest part of dinner: dessert. You can find baked goods at several vendors, including frozen, unbaked pies at The Food Florist for an easy dessert that still feels homemade. One of the market’s newest vendors Boozy Moo!, offers alcohol-infused ice cream (5% ABV) to add a joyful spirit to the event (a great way to reduce any potential family friction!).

Muddy Trail Jerky Co., photo by Emily Meagher

And, for those who prefer savory over sweet, charcuterie boards and cheese plates are always a holiday hit. Add items like Nettle Meadow’s cranberry fromage frais for a seasonal touch.

Whiskey, beer, spirits, and ciders are available to be enjoyed with your meal. Add Muddy Trail Jerky’s mulling spices to the latter for a heartwarming way to cap a day spent enjoying good food with your loved ones.

This week’s recipe: Beer Mashed Potatoes

A Farm-to-Table Thanksgiving Guide: The Meats (and Meat Alternatives)

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By Emily Meagher

Thanksgiving is just around the corner, and at the farmers’ market, there will be holiday offerings aplenty the next two Saturdays. Whatever the size of your gathering or the dietary preferences of your diners this year, market vendors are bringing plenty of options for every course. This week, we are looking at the various local meats in stock.

Ramble Creek Farm, photo by Pattie Garrett

If you plan to host a traditional Thanksgiving meal, a turkey is likely to be on your shopping list. Preorder a pasture-raised, non-GMO-fed turkey at Ramble Creek Farm, with various bird sizes available from 10 to 18+ pounds. Order at the market or online, and pick up at the market on November 20.

Other meat vendors offer a full range of meats for those looking to try a different main course this year. Chicken may fill that turkey craving but better serve a smaller group of diners. This year, Squash Villa Farm offers Delaware breed heritage birds, a critically endangered species that is rare to find but offers great meat. Longlesson Farm offers whole chickens as well, and Ramble Creek Farm has various parts available.

Elihu Farm, photo by Emily Meagher

For non-poultry meats, find many different cuts of lamb, such as shanks, loin chops, and riblets, at Elihu Farm. Hebron Valley Veal will have roasts, chops and cutlets of veal available. Squash Villa Farm offers goat leg roasts.

Longlesson Farm, photo by Pattie Garrett

Pork, including roasts, hocks, and sausages, will be available at three vendors: Pork & Greens (a new vendor at the farmers’ market offering various breeds of sustainably raised pork), Ramble Creek Farm, and Longlesson Farm, where pork returns in stock on November 20th. The latter farm has plenty of beef available, as well.

Looking for a vegetarian or vegan centerpiece instead? You can use various in-season produce items to create a flavorful and visually stunning meal without meat. Try dishes like whole roasted cauliflower, lentil shepherd’s pie with a parsnip and potato mash, or a “squashducken” (a squash, stuffed in a squash, stuffed in another squash!).

For the other courses, the farmers’ market is sure to fill your needs as well. More on the vegetable sides, desserts, and dressings you can source at the market in next week’s edition.

This week’s recipe: Accidental Turkey

Accidental Turkey

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Photo by Pattie Garrett

Adapted from the recipe by Ina Garten
Prep time: 1 hr 50 min
Cook: 45 min and based on weight

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Kosher salt
● 2 tablespoons fresh rosemary leaves*, minced
● Grated zest of one lemon
● 1 fresh turkey* (12-14 pounds)
● 1 large yellow onion*, unpeeled and cut into eighths
● 1 lemon, quartered
● 10 sprigs thyme*
● ½ stick unsalted butter, melted
● Freshly ground black pepper

Instructions
1. Two or three days before you plan to roast the turkey, combine salt, rosemary, and lemon zest.
2. Wash turkey inside and out. Drain well and pat dry.
3. Sprinkle 1 tablespoon of the salt mixture into the turkey’s cavity and rub the rest on the skin, including under the wings and legs.
4. Place turkey in a shallow dish to catch drips and wrap the whole dish tightly with plastic wrap. Refrigerate.
5. The day before you plan to roast the turkey, remove plastic wrap and leave the turkey in the fridge uncovered so the skin can dry out.
6. On the day of roasting, preheat the oven to 450 degrees F.
7. Place onions, lemon, and thyme in the cavity. Using kitchen string, tie together legs and tie wings close to the body. Brush the turkey with butter and sprinkle with salt and pepper.
8. Roast turkey for 45 minutes after placing in the oven, legs first.
9. Brush turkey with fat. After doing so, return the turkey to pan.
10. Then, lower temperature to 325 degrees F. Roast for another hour or so, until it is 160 degrees F in the breast area and 180 degrees F in the thigh area.
11. Remove from oven, cover tightly with aluminum foil, and allow to rest for 20-30 minutes.
12. Carve and serve with pan juices.

Eat, Drink, and be Scary: Halloween at the Farmers’ Market

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By Madison Jackson

Gomez Veggie Ville, photo by Pattie Garrett

With Halloween quickly approaching, it’s time to start planning your spooky snack spreads. Candy and desserts are the stars of this holiday, but that doesn’t mean you can’t enjoy fresh fruits and vegetables in a fun way too. The farmers’ market is the perfect place to get your shopping done to incorporate fresh, local produce into your Halloween celebrations this year. Whether you’re cooking for a crowd or just a small gathering, here are a couple of festive recipes that are sure to impress.


Jack-O’-Lantern Stuffed Peppers
Cut off the tops of 3 orange bell peppers and set them aside. Remove and discard the cores and seeds. Carve a Jack O’ Lantern face into each pepper using a sharp knife. Drizzle the inside of each pepper with olive oil and season with salt and pepper. Set the peppers in a baking dish along with the pepper tops.

Jack-O’-Lantern Stuffed Peppers, photo by Madison Jackson

In a large skillet, stir together 1 ½ cups uncooked white rice, one diced bell pepper, one diced onion, 2 medium to large diced tomatoes, 2 ½ cups vegetable broth, and 2 tbsp of taco seasoning. Stir and bring to a simmer—cover and cook for 20 minutes on low. Once cooked, add in one can of black beans and one cup of corn.

Preheat the oven to 400°F. Fill peppers with rice mixture and top with shredded cheese. Cover the peppers in the baking dish with foil and bake for 30 minutes. Remove cover and bake for 10 more minutes until peppers are tender. Place the tops on the peppers and enjoy your Jack-O’-Lantern stuffed peppers! Adapted from the recipe by Ayla Rianne.

Chocolate Covered Mummy & Ghost Apples

Chocolate Covered Mummy & Ghost Apples, photo by Madison Jackson

Wash your apples of choice and pat dry. Slice thinly into ¼” slices and remove any seeds/stem. Insert popsicle sticks.

Add chopped milk or dark chocolate and 1 tbsp of coconut oil to a microwave-safe bowl and heat in 30-second intervals, stirring between each time. In another bowl melt white chocolate.

To make ghost apples, dip your apple slices into the white chocolate and place on a parchment paper-lined tray. Then use the dark chocolate to make your ghost’s face. To make a mummy, dip your apple slices into the dark chocolate, then use a spoon to drizzle the white chocolate and add eyes.

You can also add a variety of other toppings as desired like melted peanut butter, nuts, chopped candy, caramel and more! Adapted from recipe by Pastry & Beyond.

However you choose to spend this Halloween, we hope you can enjoy some sweet treats such as these. You can stop by the market this Saturday, October 30, from 9 am-1 pm at High Rock Park to pick up some supplies. This week marks the end of our outdoor summer season so we will be celebrating with some extra fall fun on Saturday. These markets will include children’s activities, a “guess the weight” pumpkin contest, giveaways, live music, trick-or-treating, and more!

Market at High Rock Park, photo by Pattie Garrett