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Rosemary Cheddar Irish Soda Bread

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Recipe provided by Trouvaille Eats & Sweets

Prep time: 10 min

Bake time: 30 min

Makes 8-10 servings

Ingredients

  • 2 cups of all-purpose flour
  • ½ tsp baking soda
  • ¾ tsp cream of tartar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp of fresh chopped rosemary*
  • 2 cups of sharp cheddar cheese*
  • 1 cup of buttermilk*
  • 1 whole large egg*

Instructions

  1. Pre-heat oven to 425 degrees. Grease and flour a round baking tray.
  2. In a large bowl, combine the dry ingredients: flour, baking soda, cream of tartar, salt, pepper) with rosemary & cheddar cheese. In a separate bowl, combine eggs and buttermilk.
  3. Using the paddle attachment on a stand mixer, add the wet ingredients to the dry ingredients.
  4. Flour your work surface and knead the dough into the shape of a ball. Cut an “x” on top of the dough ball and place it on the baking tray. Sprinkle with salt and pepper. Bake for 25-30 minutes.

 

*Ingredients currently available at the Saratoga Farmers’ Market

 

Trouvaille Eats & Sweets Brings New Flavors to the Farmers’ Market

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By Caroline Moran

 

“Trouvaille in French means a positive, unexpected find.” For Courtney and Andrew Howe, this word perfectly sums up both their professional endeavors and the entirety of their journey together. After leaving behind 16- and 12-year-long careers in the restaurant industry, respectively, Courtney and Andrew first explored the idea of starting a food truck.

“When the pandemic hit, our ideas began to shift,” Courtney explained when discussing how the pair instead chose cheesecakes as a vessel in which to channel their culinary creativity. From basil and sage whipped creams to graham cracker and cinnamon bun crusts, the couple has no shortage of dreamy flavor combinations–certainly enough to satisfy any palate.

Pulling inspiration anywhere they can, Courtney is constantly jotting down flavor ideas when ingredients and products catch her eye. “We want each layer of the dessert to bring out different flavors that pair together perfectly,” she explained. The separation of flavors between the toppings, fillings, and crusts created a “layered experience,” resulting in an ideal bite.

Each week, the pair selects their most seasonally appropriate flavors and carefully crafts each component of their cheesecakes. “We make our sauces, jams, [and] graham crackers,” said Courtney. They individually garnish and package up each slice, knowing that customers can “taste the love and effort” poured into the process. 

This coming July marks two years of Trouvaille’s decadent desserts, with Courtney and Andrew looking forward to reintroducing gluten-free and vegan cheesecakes and experimenting with other cheesecake-based desserts.

“We truly enjoy working from our commercial kitchen for the time being,” the couple said. “We will keep running new flavors weekly to ensure our customers continue to have unique desserts to brighten up their weeks.”

Customers looking to enjoy a mouthwatering slice of Trouvaille’s cheesecake outside of the SFM’s hours can find them at the Schenectady Greenmarket and the Colonie Farmers’ Market, along with several local restaurants (the Mohawk Taproom, 10 McGillis, and Pinhead Susan’s) for a treat any day of the week. Pre-ordering options are also available on trouvailleeats.com, with options for both pick-up and delivery.

One of Courtney and Andrew’s favorite aspects of the business? “…converting people from non-cheesecake lovers to cheesecake lovers!” If you’re not yet convinced, stop by the SFM to check out this week’s flavors—we’re certain you might just find a new favorite dessert.

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park in downtown Saratoga Springs. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram. 

*Parking available in the City Center Parking Garage- free for the first hour then $1/hr after that*

Cream of Asparagus Soup

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Adapted from the recipe by Erin Clarke of wellplated.com

Makes 4 servings

Prep time: 15 min

Cook time: 20 min

Ingredients

  • 3 slices bacon*(optional)
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely chopped yellow onion* or shallot
  • 2 medium yellow potatoes*, peeled and cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 3 cups low-sodium vegetable broth or chicken broth
  • 2 pounds asparagus*, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Greek yogurt*, plus additional for serving (do not use fat-free or it may curdle and the soup will not be as creamy)

Instructions

  1. If serving with bacon, prepare it by frying it in a skillet on the stovetop or baking it in the oven. Crumble or dice and set aside.
  2. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add onions and potatoes and cook, stirring occasionally until the onions begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  3. With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to add too much.
  4. Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.

Notes

  • To make it vegetarian, omit the bacon. To make it vegan, omit the Greek yogurt or swap for non-dairy yogurt and omit the bacon.

 

*Ingredients currently available at the farmers’ market

Saratoga Farmers’ Market Returns to High Rock Park

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By Julia Howard

 

This Saturday, June 4, is the Saratoga Farmers’ Market’s first weekend back at High Rock Park, their home for outdoor markets on Wednesdays and Saturdays through the end of October. The seasonal transition has roused excitement and jubilation from market-goers and vendors alike. Vendor stalls will again fill the pavilions and spread out over the lawns.

“I’m just excited to get back to the shady park setting, and we’ll have a little more festivity—the downtown market vibes,” says Corinne Hansch, owner of Lovin’ Mama Farm. 

To celebrate the farmers’ market’s return to downtown Saratoga Springs, the Saratoga Farmers’ Market will host a ribbon-cutting with city officials at 9 a.m. Then, vendors will offer fresh vegetables and fruits, meat, eggs, dairy products, baked goods, prepared foods, flowers, art, etc. 

High Rock Park Pavillon, Photo by Pattie Garrett.

Local jeweler Kim Dolan says, “High Rock Park is such a great place – I don’t think you’ll find anyone that’s not excited.”

As the Saratoga Farmers’ Market enters its forty-fourth year in operation, it continues to support local farms and businesses in the Saratoga region, serving as an outlet for locally grown and made products. This season, about 65 farms and businesses participate in the Saturday market, and about 30 participate in the market on Wednesdays.

  Pack your shopping bags and walk, bike, or drive to High Rock Park this Saturday. Grab a coffee made with locally roasted beans and perhaps a light breakfast or lunch from one of the many prepared food vendors. And enjoy shopping outdoors in the ambiance of the park.

While shopping, have fun with live music from Running the River and GeoBeat and check out the children’s activities hosted by Northern Rivers Family Services. 

High Rock Park Pavillon, Photo by Pattie Garrett.

The farmers’ market has an ATM on-site, and many vendors accept credit cards. SNAP benefits are accepted at the market information booth at the market’s center.

The Saratoga Farmers’ Market is pleased to continue programs like Bicycle Benefits: earn a $2 coin when you bike to the market. The Power of Produce Club: a free 10-week program with activities for children at the market on Wednesdays, will begin June 29. The Saratoga Farmers’ Market also continues its community composting program, accepting fruit and vegetable scraps, coffee grounds, used tea bags, and similar items. Stay tuned for information on summer events and food festivals. 

 

Check out our Seasonal Recipe: Cream of Asparagus Soup

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram. 

Bark Hill Farm brings a bounty of flowers and vegetables to the farmers’ market

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By Julia Howard

 

Amy Hoge cares deeply about living things, from the countless flowers and vegetables that she grows to the cats, chickens, and six dogs that live on her farm. “It gets noisy around here,” she laughs in response to the farm’s name. Bark Hill Farm, located in Hebron in Washington County, is one of the Saratoga Farmers’ Market’s newest vendors.

Seven years ago, Amy and her family purchased an 11-acre plot with an 1800s farmhouse that stands on the property. In 2020, Amy decided to shift from her career as a veterinary technician to pursue farming full-time.

“The decision to start Bark Hill Farm felt right for my family and me as we pivoted through 2020,” Amy says. “It was time to pursue my passion for growing flowers and vegetables and making them available to the community.”

Bark Hill Farm, Photo by Pattie Garrett

 

Amy grows approximately forty varieties of seasonal vegetables and several types of flowers on three-quarters of an acre. The rest of the property is pasture and woodland that she utilizes for grazing laying hens and hay production.

“I believe that locally-grown, nutritious food is something that our community deserves access to. The same can be said about our flowers; I love seeing the joy they bring to people, and I feel good knowing that our growing methods are good for the environment.” Amy explains.

Bark Hill Farm is Certified Naturally Grown, meaning there is no use of synthetic fertilizers, herbicides, pesticides, or GMOs.

Bark Hill Farm, Photo by Pattie Garrett

As a female business owner in agriculture, Amy takes each day with its blessings and challenges. “I love offering new products as the weeks change, and I love the community aspect of growing for local markets and getting to talk directly with customers,” Amy says. “It’s also challenging to grow as a business without outgrowing what I can handle.”

You can find Bark Hill Farm at the Saratoga Farmers’ Market on Wednesdays from 3-6 pm at High Rock Park and the Spa City Farmers’ Market on Sundays. Seasonal varieties of produce and flowers are available at Bark Hill’s farmstand, open seven days a week at 2079 County Rt 47, Hebron, and through the farm’s CSA, available at www.barkhillfarm.com.

This week’s recipe: Roasted Root Vegetable

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. This Saturday is the final market at the Wilton Mall for the season. Markets will return to High Rock Park on Wednesday, June 1. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram.

Smart Gardening with Starter Plants

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By Julia Howard

 

With spring’s last projected frost date safely behind us, gardening enthusiasts take out their trowels and prepare garden plots for planting. But if you’re new to gardening, the process may seem overwhelming. We spoke with Susan Beebe, Assistant Director/Agriculture Issue Leader of Cornell Cooperative Extension of Saratoga County, to understand the basics of gardening with starter plants.

To begin, determine where you would like to plant. Perhaps you have space for a garden or raised beds in your yard, or maybe planting in containers seems more feasible.

If planting in the ground, Susan Beebe explains that the first and most crucial step is to determine the pH of your soil. “Soil pH is important because it will help you prepare to plant your garden,” explains Beebe. To collect a soil sample, walk through the area that you would like to plant and collect soil samples from various places. Dig 3” to 8” deep and scoop about ½ cup of soil into a clean container. Soil samples may be brought to Cornell Cooperative Extension’s Master Gardener table at the farmers’ market on the third Wednesday of every month or directly to their office.

Burger’s MarketGarden, photo by Pattie Garrett

If planting in raised beds, Beebe recommends combining potting soil and compost to hold water and prevent moisture from draining out. “Soil is alive and full of microorganisms that plants need to survive,” says Beebe. “Adding green manure, compost, or even a cover crop can keep soil healthy while planting in raised beds.”

If planting in containers, Beebe advises using soilless mixes rather than potting soil. “A benefit to the soilless mixes is that they are much lighter than potting soil and allow you to move your containers around. The counterpart is that these mixes have a tendency to dry out, so depending on the location, you may have to water your containers more,” explains Beebe.

Once your soil is ready, it’s time to buy plants. Several vendors offer various herbs, fruit, and vegetable starter plants at the Saratoga Farmers’ Market. These plants are typically several weeks old and have been nurtured through the most delicate early stages of growth by professional growers in a greenhouse. If you have questions about what to plant, ask the growers; Balet Flowers & Design, Burger’s MarketGarden, Gomez Veggie Ville, Green Jeans Market Farm, Leaning Birch, and Old Tavern Farm.

Green Jeans Market Farm, photo by Pattie Garrett

Now it’s time to plant. Once you’ve popped the first plant out of the container, pull the roots apart with your hands gently; you can look to see how tightly wound the roots are. “You need to pull the roots apart with your hands gently,” Susan Beebe instructs. “You may even use a little knife to break the roots because the goal is to stop their circling motion so that they can spread into the ground,” she adds. When planting, maintain the level it was grown at rather than planting deeper. “The only exception is leggy tomato plants that you can bury deeper,” says Beebe.

Once your starters are planted, water generously and ensure 6+ hours of sunlight a day. Some leafy crops like spinach can thrive with less sun; however, vegetables like carrots, beets, and peppers need 6+ hours a day.

Fruit and vegetables thrive and produce more with light fertilizing at planting. The appropriate fertilizer depends on how you’re growing and what you’re growing. Beebe recommends side-dressing again with fertilizer 2-3 weeks after planting to ensure healthy, productive plants.

With your new garden well underway, Beebe has some takeaway points. “You need trial and error, so don’t be scared by anything. And, each year, try something you haven’t tried before. It’s not always going to work, but you will continue to learn.”

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. at the Wilton Mall and Wednesdays from 3 to 6 p.m. at the City Center parking garage. Markets return to High Rock Park on June 1. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram.