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garlic

Kale Pesto Pasta

January 5, 2023 By marketeditor

Adapted from the recipe by Cookie and Kate

Cook Time and Prep Time: 13 minutes

INGREDIENTS

*Ingredients currently available at the farmers’ market 

Pesto

  • 4 cloves garlic*
  • 1 small bunch of kale* (about 3 cups)
  • ¾ cup hemp seeds or toasted walnuts
  • 2 tablespoons lemon juice
  • 1 teaspoon fine-grain sea salt
  • ¼ teaspoon ground pepper
  • Red pepper flakes, optional
  • Extra-virgin olive oil (more if desired)
  • Optional: ⅓ cup grated Parmesan cheese*

Pasta 

  • 1 pound pasta*, any kind
  • 1 cup reserved pasta water

INSTRUCTIONS

  1. Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
  2. Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the pesto.
  3. If you intend to have leftovers, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. 

Filed Under: News, Seasonal Recipes Tagged With: anti inflammatory, dark leafy greens, garlic, kale, kale pesto pasta

Roast Lamb

April 11, 2022 By marketeditor

Adapted from the recipe by Julia Moskin

Yield: 8-12 servings

Time: About 3 hours

Ingredients

  • 1 large lamb roast* with a cap of fat, 4 to 6 pounds: bone-in leg, semiboneless leg*, bone-in shoulder*, boneless butterflied leg* or double loin*
  • 2 ounces anchovies packed in olive oil, drained
  •  Leaves from 6 fresh rosemary sprigs*, plus extra sprigs and branches for garnish
  • 6 garlic cloves*, smashed and peeled
  • 4 ounces unsalted butter, softened at room temperature
  •  Black pepper
  • 1 lemon, cut in half
  • 1 ¾ cups white wine, plus extra for gravy

Instructions

  1. Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, about 2” deep, through the fat on top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies, the rosemary leaves, and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
  2. Mix remaining anchovies and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper (salt is not needed). Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
  3. Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
  4. Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
  5. To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
  6. Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

*Ingredients currently available at the Saratoga Farmers’ Market

Filed Under: News, Seasonal Recipes Tagged With: Easter, Easter dinner, Easter recipes, eat local, farmers markets, garlic, lamb, local farm, local farmers, meal, recipe, roast, roast lamb, rosemary, Saratoga Farmers' Market, shop local, shop small, shop small business

Whatever Soup

March 29, 2022 By marketeditor

Recipe by Samin Nosrat, NYT, and shared by My Saratoga Kitchen Table

Serves: 6 to 8

Ingredients

  • 4 Tablespoons of olive oil
  • 2 medium onions*, sliced
  • 3 garlic cloves*, sliced
  • 6 to 8 cups diced vegetables*(carrots, celeriac, chard, mushrooms, cabbage, parsnips, potatoes, turnips, winter squash)
  • 1½ pounds raw boneless chicken
  • 6 to 8 cups chicken stock
  • Salt and pepper to taste

Instructions

  1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
  2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
  3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
  4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove raw chicken from soup when cooked, allow it to cool enough to handle. Shred and return it to the soup.
  5. Add more hot liquid if needed.
  6. Serve hot.

*Ingredients currently available at the farmers’ market

Filed Under: News, Seasonal Recipes Tagged With: Cabbage, Carrots, Celeriac, chard, chicken, dinner, dutch oven, eat local, farmers markets, garlic, local farms, meal, mushrooms, My Saratoga Kitchen Table, onions, parsnips, pepper, potatoes, recipre, salt, Saratoga Farmers' Market, shop local, shop small, shop small business, soup, turnips, vegetables, winter squash

Shepherd’s Pie with Lamb

March 9, 2022 By marketeditor

Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tbsp. olive oil
  • 1 1/2 lb. ground lamb*
  • 3 carrots*, cut into 1⁄4-inch rounds
  • 2 leeks*, cut into 1⁄4-inch rounds
  • 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
  • 1 c. frozen peas
  • 1 1/2 c. beef gravy
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
  • 5 tbsp. unsalted butter
  • 1/4 c. milk*, plus more if needed
  • 2 tbsp. freshly grated horseradish
  • 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
  • 2 oz. Parmesan, grated (1/2 cup)

 Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
  2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
  3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
  4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.

Filed Under: News, Seasonal Recipes Tagged With: bread, Carrots, eat local, farmers markets, garlic, gravy, lamb, leeks, local farmers, meal, milk, pepper, potatoes, saint patrick's day, salt, Saratoga Farmers' Market, shepherd's pie, shop local, shop small, shop small business, support local farms, swiss chard

Shepherd’s Pie with Lamb

March 7, 2022 By marketeditor

Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tbsp. olive oil
  • 1 1/2 lb. ground lamb*
  • 3 carrots*, cut into 1⁄4-inch rounds
  • 2 leeks*, cut into 1⁄4-inch rounds
  • 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
  • 1 c. frozen peas
  • 1 1/2 c. beef gravy
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
  • 5 tbsp. unsalted butter
  • 1/4 c. milk*, plus more if needed
  • 2 tbsp. freshly grated horseradish
  • 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
  • 2 oz. Parmesan, grated (1/2 cup)

 Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
  2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
  3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
  4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.

Filed Under: homepage feature, News Tagged With: bread, butter, Carrots, eat local, farmers markets, farms, garlic, lamb, leeks, local farmers, local farms, milk, potatoes, recipe, saint patrick's day, Saratoga Farmers' Market, shepherd's pie, shop local, shop small business, small farms, swiss chard

Roast Heritage Chicken with Carrots

February 14, 2022 By marketeditor

Recipe courtesy of Squash Villa Farm

“Heritage breed chickens have well-developed flavor. Cooking them slower and at a lower temperature allows the legs and thighs to cook fully without overcooking the breasts.”

Ingredients

*Ingredients currently available at the farmers’ market

  • Whole heritage chicken* (Delaware, Ameraucana, or another breed)
  • 2 Tbls melted butter
  • Salt and pepper
  • 1 large yellow onion*, thickly sliced
  • 4 carrots* cut into 2-inch chunks
  • 1 bulb of garlic*, split into cloves
  • Olive oil

Instructions

  1. Preheat the oven to 300 degrees F.  
  2. Remove chicken from refrigerator and allow to warm to ambient temperature. 
  3. Remove any leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Cover the breasts loosely with aluminum foil to prevent the meat from overcooking. Place the onions, carrots, and whole garlic cloves in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  4. Roast the chicken covered, breast up for 30 minutes per pound. The juices will run clear when you cut between the leg and the thigh. Remove the chicken to a platter and cover with aluminum foil and allow to rest. If the carrots aren’t tender, continue roasting until tender. 

Filed Under: News, Seasonal Recipes Tagged With: butter, Carrots, chicken, eat local, garlic, Heritage Breeds, heritage chicken, local farmers, olive oil, onion, oven roasted, pepper, recipe, roast chicken, salt, shop local, shop small, Squash Villa Farm, support local farms

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Produce from some of our amazing agriculture vendo Produce from some of our amazing agriculture vendors at today’s market!
Attention granola lovers!! Today is National Grano Attention granola lovers!! Today is National Granola Day. In honor of this, all sales with our friends from @toganola are 10% off this Saturday only! Their granola products are packaged in sustainable packaging and free of gluten, dairy & soy. 

Our winter market runs today from 9:3-1:30 in the Wilton Mall food court. Hope you can make it!

Photo of and provided by @toganola 

#saratogasprings #saratogafarmersmarket #farmersmarket #granola #toganola #thingstodoinupstateny #organic #shopsmall #shoplocal #nationalgranoladay
Our new 2023 Freshconnect $2 coupons arrived today Our new 2023 Freshconnect $2 coupons arrived today! For every $5 you spend using your SNAP/EBT card at our market, receive $2 in coupons. FreshConnect bucks can be used to buy: vegetables, meat, milk, eggs, honey, baked items, jams, plants that bear food, and prepared foods that are packed to eat at home. Plus, there’s no cap on issuance! Stop by our information stand to learn more. We’ll be open 9:30-1:30 tomorrow. ❄️🌾

#freshconnect #snap #ebt #nutrition #health #agriculture #shoplocal #shopssmall #farmtotable #saratogasprings #saratogafarmersmarket #farmersmarket #thingstodoinupstateny @wilton_mall_leasing
Interested in growing your business? Farmers’ ma Interested in growing your business? Farmers’ markets are a great way to start networking and finding your customer base. For 45 years, the Saratoga Farmers’ Market has provided a platform for local farmers, artisans, bakers and more build their businesses into what they are today. If you’d like to join our community, please submit your 2023 Summer Vendor application. The link can be found in our bio. Last day to apply is January 31st. DM us here or email me at sfma.manager@gmail.com with any questions!! 

#farmersmarket #startup #smallbusiness #shoplocal #entrepreneur #community #saratogasprings #thingstodoinupstateny #growyourbusiness
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