Saratoga Farmers' Market

garlic

Basil and Parsley Stem Pesto

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Recipe by Michelle Rabin, featured in Modern Farmer

This pesto is made by finely chopping the ingredients rather than placing them in a food processor. It makes the pesto hearty and crunchy and adds beautiful texture and flavor to any dish. This recipe works great as a dressing for salads and vegetables or spooned over roasted chicken, grilled steak and fish.

Ingredients
*Ingredients currently available at the farmers’ market

● ¼ cup pine nuts, toasted and finely chopped
● 1 cup parsley* stems, finely chopped
● ½ cup basil* stems, finely chopped
● 1 clove garlic*, finely chopped
● ½ cup Parmesan cheese*
● 1 tsp lemon zest
● ½ cup olive oil*
● Salt to taste

Directions
Place all of the ingredients in a bowl and stir.

Strip Steak with Salsa Verdi

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Adapted from the recipe by Milk Street Magazine, shared by Pattie Garrett of My Saratoga Kitchen Table
Serves: 4

INGREDIENTS
*Ingredients currently available at the farmers’ market
● 1 cup lightly packed flat leaf parsley leaves*
● ½ cup sliced almonds, toasted and cooled
● ¼ cup drained capers, rinsed
● 3 anchovy fillets, rinsed
● 1 Tablespoons minced fresh rosemary*
● 2 teaspoons finely grated lemon zest, plus 2 Tablespoons lemon juice (1 lemon)
● 1 garlic clove*
● ground black pepper
● ½ cup olive oil*
● kosher salt
● Two 14 to 16 ounce strip steaks* (about 1½ inch thick), halved crosswise and patted dry
● 1 Tablespoon grapeseed or other neutral oil

INSTRUCTIONS

  1. In a food processor, combine the parsley, half of the almonds, and the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the machine running, slowly add the olive oil and process, scraping bowl as needed, until the mixture is smooth.
  2. Add the remaining almonds and pulse until coarsely chopped, about 10 pulses. Transfer to a bowl and stir in the lemon juice. Taste and season with salt and pepper. Season the steaks on both sides with salt and pepper. In a 12 inch skillet over medium-high, heat the oil until beginning to smoke. Add the steaks reduce to medium and cook until well browned on both sides and 120 degrees at the center for medium-rare, 10 to 15 minutes.
  3. Transfer the steaks to a wire rack and set over rimmed baking sheet and let rest for 10 minutes. Thinly slice the steaks, arrange on a platter or plates and pour over any accumulated juices. Serve with the salsa verde.

    Note: Janet Lampman of Lewis Waite Farm recommends giving the meat time to thaw completely. Before preparing the thawed steak, give it 30 minutes on the kitchen counter to come to room temperature. Then, dry it with a paper towel and then seasoning.
Steak from Lewis Waite Farm with Salsa Verdi, photo by Pattie Garrett

Polenta with Grilled Eggplant, Tomatoes and Basil

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By Catherine Morba, Plate of Mind. Adapted from EatingWell.
Serves: 4 (¾ cup of polenta, 2 cups of vegetables)

Ingredients
*Ingredients currently available at the farmers’ market
● 4 cups water
● 1 cup cornmeal
● 1 tablespoon butter*
● ½ teaspoon salt, divided
● 3 large tomatoes* of choice
● 4 tablespoons extra-virgin olive oil*, divided
● 3 cloves garlic*, minced
● ½ teaspoon ground pepper
● ¼ teaspoon crushed red pepper*
● 1 large eggplant, cut into ½-inch-thick slices
● ½ cup chopped fresh basil*
● 1 tsp minced fresh thyme*

Instructions

  1. Toss tomatoes with 3 tablespoons oil, garlic, pepper, crushed red pepper and ¼ teaspoon salt in a large bowl. Set aside to marinate.
  2. Bring water to a boil in a medium saucepan. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook until thickened, stirring occasionally, for about 25 minutes. Remove from heat and stir in butter and the other ¼ tsp salt.
  3. Brush eggplant with the remaining 1 tablespoon oil. Grill directly on the grate on medium-high heat until charred, turning once, about 5 minutes per side. Let cool, then chop into bite-size pieces and add to the tomatoes along with basil and thyme. Spoon the vegetable mixture on top of bowls of polenta and serve.
Photo by Catherine Morba

Maple Almond Butter Sauce Served over Pasta

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Recipe courtesy of Laura Kenny, SFMA Intern 2019

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Cooked pasta noodles*
● ½ cup Nut Zez maple almond butter*
● 1-½ teaspoon minced garlic*
● 3 tablespoons low-sodium soy sauce
● 2 tablespoons balsamic vinegar or try honey balsamic dressing*
● 1 tablespoon honey* or maple syrup*
● 1/8 teaspoon cayenne pepper*
● ½ cup of hot water
● Optional garnishes include: chopped almonds, scallions, or carrots* cut into matchsticks

Instructions

  1. Combine all the ingredients except water into a food processor and blender until smooth.
  2. Add water until desired consistency is achieved.
  3. Cooked pasta according to the instructions and pour mixture over the pasta.
  4. Serve with chopped almonds, sliced scallions, and/or carrots.

    To add extra protein, top with chicken or tofu.

(One Pan) Steak and Veggies with Garlic Herb Butter

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Adapted from the recipe featured on www.damndelicious.com
Serves 4
Total time: 30 minutes

Ingredients

*Ingredients available at the farmers’ market
● 5 tablespoons unsalted butter*, divided
● 1 clove garlic*, minced
● 1 tablespoon chopped fresh parsley* leaves
● 1 1/2 teaspoons minced fresh thyme* leaves
● 1 1/2 teaspoons fresh lemon zest
● Kosher salt and freshly ground black pepper
● 2 (1 1/2-inch) thick New York strip steak*
● 1 shallot*, minced
● 1 pound fresh asparagus*, trimmed and cut into 2-inch pieces
● 8 ounces mushrooms* (we used Namekos), sliced

Instructions

  1. In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
  2. Season steaks (room temperature) with salt and pepper, to taste.
  3. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
  4. Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus, and mushrooms. Cook, stirring occasionally until mushrooms are tender and browned and asparagus is crisp-tender and bright green, about 3-4 minutes.
  5. Serve immediately with steaks and butter mixture.
Photo by Pattie Garrett

Farmers’ Market Mushroom Burger

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Adapted from the recipe by Jolinda Hackett featured in The Spruce Eats
Prep & Cook Time: 20 mins
Serves 5-6

Ingredients

*Ingredients available at the farmers’ market
● 1 tablespoon vegetable oil
● 1 small yellow onion, diced*
● 1 clove garlic, minced*
● 3 green onions, diced*
● 1/2 teaspoon cumin
● 3/4 cup fresh mushrooms, diced small*
● 1 (15-ounce) can pinto beans
● 1 teaspoon parsley*
● Salt (to taste)
● Black pepper (to taste)
● 2 tablespoons olive oil*

Instructions

  1. Sauté the diced white or yellow onion and garlic in vegetable oil for 3 to 5 minutes, until the onions are soft.
  2. Add the green onions, cumin, and the chopped mushrooms and cook for another 5 minutes, or until mushrooms are cooked. You can add a bit more oil if needed. Set the onion and mushroom mixture aside.
  3. Next, use a fork or potato masher to mash the beans until well mashed. You can also pulse them in a food processor until smooth if you prefer.
  4. In a large bowl, combine the mashed beans with the onion and mushroom mixture and add the parsley, salt, and pepper. Make sure the ingredients are well combined.
  5. Shape the mixture into patties about one inch thick. If you make them too thin, they may fall apart, but if you make them too thick, it will be more difficult to get them to cook them all the way through.
  6. Heat about two tablespoons of oil and cook each patty until the veggie burgers are done, about 3 minutes on each side. You can also use an indoor grill pan to grill your veggie burgers if you have one. The onion and mushroom flavor is excellent when grilled.
  7. Serve with your choice toppings!