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Sea Scallop Stew

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*denotes ingredients currently available at the farmers’ market

INGREDIENTS:

2 carrots,* finely chopped

Minced garlic,* shallot,* and/or onion,* to taste.

1 tablespoon fresh ginger, finely chopped 

1-2 stalks celery, finely chopped

16 ounces fish stock* (or chicken or vegetable broth)

1 sprig fresh thyme* or another fresh herb* such as rosemary

1 dozen clams*

1/2 lb mussels*

1/2 lb sea scallops*

1/2 lb firm local fish, such as monkfish* or steelhead trout*

Salt and black pepper to taste

Olive oil

INSTRUCTIONS:

  1. Wash clam and mussel shells to remove any residual debris.
  2. Heat olive oil in a soup pan, and add carrots, celery, ginger, garlic, herbs and other seasonings. Sauté on medium heat for about 3 minutes.
  3. Add stock and bring to a boil. Lower heat and allow mixture to simmer until vegetables are soft. Add additional water, stock, or white wine, if desired.
  4. While vegetables are cooking, steam clams and mussels open. Remove from shells.
  5. Add sea scallops and any additional fish to stew, along with clams and mussels.  
  6. Cook on a medium-low heat until scallops start to split at edges, about 7 to 10 minutes.
  7. Remove from heat and enjoy with rice, oyster crackers, or a toasted baguette.* If desired, garnish with a sprig of fresh parsley* or a few micro greens,* as pictured.

Variations: 

Feel free to vary the types of vegetables and seafood in this recipe. You can obtain fresh fish stock from Pura Vida Fisheries at the farmers’ market or at their Moby Rick’s Seafood store on Lake Street.

Ravioli in Olive Oil

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Recipe courtesy of My Saratoga Kitchen Table

Serves: 2

 

Ingredients

All Ingredients currently available at the farmers’ market

  • 1 package of homemade ravioli (about 10)
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, peeled
  • 2 Tablespoons chopped fresh flat leaf parsley
  • ½ Tablespoon chopped fresh basil leaves
  • Optional: ½ Tablespoon of Peperonciono sott’olio from Dancing Ewe Farm

 

Instructions

  1. Bring water to a boil. Add ravioli stirring so it doesn’t stick, and water returns to a boil. Cook pasta until it is tender about 4 to 5 minutes. Test the pasta after 3 minutes if you prefer it al dente. Drain and reserve 2 Tablespoons of the pasta water to create a sauce.
  2. Meanwhile, in a large sauce pan or skillet, heat olive oil over medium heat. Add garlic and sauté until light brown. Do not burn the garlic. Add the reserved pasta water. Gently mix in the ravioli. Sprinkle in the parsley and basil. If using Peperonciono, top the dish after plating.

 

Notes: Peperonciono sott’olio can be purchased from the Dancing Ewe Farm or add ½ Tablespoon of red pepper flakes when you add the garlic. Top with favorite Pecorino (made from sheep’s milk) cheese, e.g. Pecorino Riserva.

Strawberry Rhubarb Salad

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Adapted from the recipe from Southern Living and shared by My Saratoga Table

Serves: 6

 

INGREDIENTS

*Ingredients available at the farmers’ market

  • 1 cup water
  • ¼ cup granulated sugar
  • 2 cups, 1-inch diagonally sliced rhubarb* (3 large stalks)
  • 1 Tablespoon fresh orange juice (from one small orange)
  • 1 Tablespoon fresh lemon juice (from one small lemon)
  • 20 ounces fresh strawberries*, quartered lengthwise (about 3 cups)
  • ½ cup toasted slivered almonds
  • ¼ cup small mint leaves*

 

INSTRUCTIONS

  1. Stir together water and sugar in a small saucepan over medium-high heat. Bring to a boil and cook stirring occasionally, until sugar dissolves. Add rhubarb to the pan, cook for 1 minute. Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes. Remove rhubarb with a slotted spoon, reserve rhubarb syrup.
  2. Stir together orange juice, lemon juice, and 2 Tablespoons rhubarb syrup in a large bowl. Add rhubarb, strawberries, almonds, and mint. Stir gently to combine. Serve at room temperature or chilled.

 

NOTES: There’ll be remaining rhubarb syrup that can be used for another purpose (ice cream, cake, salad dressing, etc.)