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Apple Pumpkin Upside Down Cake

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Photo by Pattie Garrett

Recipe by Trish Aser of Brown Hound Downtown, shared by My Saratoga Kitchen Table, and originally printed for Edible Capital District
Yield: 1 cake

Ingredients
*Ingredients currently available at the farmers’ market
● ⅔ packed brown sugar
● ½ cup butter*
● 2 Tablespoons apple cider*
● 1 teaspoon molasses
● 6 or more apples*
● 2 cups all purpose flour
● 2 teaspoons baking soda
● 2 teaspoons baking powder
● 1¼ teaspoons ground cinnamon
● ¾ teaspoons ground ginger or 3 tsp fresh grated ginger*
● ½ teaspoon salt
● 1 cup sugar
● ½ cup melted butter*
● 2 large eggs*
● ½ cup molasses
● ½ cup pumpkin* puree
● ½ cup boiling water

Instructions
1. Preheat oven to 350 degrees. Grease 10 inch round cake pan.
2. Combine the brown sugar, butter, apple cider, and molasses in a saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth. Boil 1 minute. Pour evenly into prepared pan.
3. Core, peel, and cut apples into ½ inch slices and arrange in caramel in a decorative pattern.
4. Whisk dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, and sugar) together in a medium mixing bowl. In a separate bowl, mix wet ingredients (melted butter, eggs, molasses, pumpkin and water) until smooth. Add dry ingredients to wet and mix until just blended. Do not over mix.
5. Dollop batter over patterned apples so as not to disturb your design and smooth batter to cover to the edges.
6. Place cake pan on a cookie sheet to catch spills and bake about 35 to 40 minutes or until tester comes out clean. Let cool for 5 minutes.
7. Place serving platter face down over cake pan and flip to unmold the cake. Serve warm with ice cream or whipped cream.

Notes:
The original recipe calls for 2 to 3 apples. You may need as much or more than 6 apples for cover top of cake.
The original recipe has the baking time 25 to 30 minutes. You may need more, as much as 40 minutes.

Lamb Satay

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iStock

Adapted from How to Cook Everything by Mark Bittman, shared by Elihu Farm

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound boneless sirloin lamb* (or whole boneless sirloin roast*, or a boneless half shoulder*)
● ½ cup soy sauce
● ¼ cup water
● ⅛ teaspoon cayenne (or to taste)
● 4 Tablespoons smooth peanut butter*
● 1 Tablespoon garlic*, minced
● 2 teaspoons ginger, grated or minced
● 1 Tablespoon lime or lemon juice
● 20 bamboo skewers

Instructions
1. Combine soy sauce, water, cayenne, peanut butter, garlic, ginger, and lemon or lime juice in a bowl.
2. Cut lamb into thin strips, and marinate for 2-3 hours. (It’s easier to cut thin strips of lamb that are frozen and haven’t completely thawed.)
3. Soak bamboo skewers in water for at least 20 minutes. Thread the lamb strips on the skewers. Put a strip of foil along the edge of the grill to protect the ends of the skewers. Grill 1-2 minutes on each side.

Variation: Marinate a boneless shoulder roast overnight, and grill to rare or medium-rare. Slice thinly.

Sesame Snow Peas

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Shutterstock

Recipe courtesy of Diane Whitten, Food and Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 4 servings

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 Tablespoon reduced-sodium soy sauce
● 1 Tablespoon cooking sherry or water
● 1 Tablespoon sesame seeds
● 1 Tablespoon vegetable oil
● 3 cloves garlic, minced or 1 garlic scape*, thinly sliced
● 1 Tablespoon fresh ginger, minced
● 1 pound whole snow/snap peas*

Instructions
In a small bowl, combine soy sauce and sherry or water. Heat a wok or skillet to medium-high, add sesame seeds to the dry wok or skillet and stir until golden (about 2 minutes). Pour sesame seeds out onto a plate. Increase heat to high and pour in the oil. When oil is hot, add garlic, ginger, and peas. Stir-fry for 1 to 2 minutes. Stir in soy sauce mixture and cook until most of the liquid has evaporated, about 1 to 3 minutes. Pour onto a platter and sprinkle with toasted sesame seeds.

Ginger Sesame Salmon Salad

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Photo provided

Recipe courtesy of Leaning Birch Farm

Ingredients
*Ingredients currently available at the farmers’ market
For the salmon:
● 1 lb salmon fillet*
● 5 oz bag “Zesty Mix” salad greens* (Leaning Birch Farm)
● large handful pea shoots* (Leaning Birch Farm)
● A small handful of micro cilantro* (Leaning Birch Farm)
● 2 tbsp neutral flavor high smoke point cooking oil
● Fine sea salt

For the dressing:
● 2 oz soy sauce
● 1 tbsp toasted sesame oil
● juice from 2 lemons
● 2 tsp local honey*
● 1 tsp hoisin sauce (optional)
● 2-inch piece of ginger, peeled and grated or finely minced
● 3 cloves garlic, crushed, grated or minced

Instructions
1. Add all ingredients for the dressing to a tall, slender jar or measuring cup. If available, use an immersion blender until well emulsified. Otherwise, mix vigorously with a fork. Set aside.
2. Pat salmon fillet dry with paper towels. Heat a frying pan over medium-high heat. We prefer a well-seasoned cast iron or carbon steel pan, otherwise use a nonstick pan. Add the 2 tbsp of neutral cooking oil to the heated pan. Generously salt both sides of the salmon. Once oil is shimmering and rippling, add salmon fillet to the pan, skin side down, and do not disturb. Cook 8-10 minutes on the skin side, or until bottom 1/3 of its thickness begins to lighten and turn opaque and brown, crisp edges appear.
3. While fish is cooking, add the Zesty Mix and pea shoots to a large mixing bowl. Add roughly 2/3 of the salad dressing and toss well to evenly coat.
4. When salmon has finished cooking on the skin side, give the pan a subtle but affirmative shake to see if the fish frees from the pan. If so, slide a very thin fish spatula under and flip the fish to its other side. If not, first gently lift the corners and edges from the pan with the spatula, and then flip. Cook 5 minutes longer on medium-high. Remove from heat and allow to rest in pan for 5 minutes.
5. Serve salad into large dinner bowls. Once salmon has cooled somewhat but while still warm, transfer to a cutting board and cut into two equal portions, skin side up. We found a very sharp bread knife to work very well for this. Top each salad bowl with salmon, and pour evenly over both servings the remaining third of dressing. Garnish salmon with a generous pinch of micro cilantro. Serve immediately.

Spring Pitta Balancing Carrot Ginger Soup

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Carrot Ginger Soup, photo provided by Sarah Avery

Recipe provided by Sarah Avery, DPT, PYT, RYT-200, Founder of Moon Cycle Seed Company
Serves: 2-3

Ingredients
*Ingredients currently available at the farmers’ market
● ½ onion*
● 1 lb mushroom* of choice, stems removed and chopped
● 2-3 TBSP coconut oil
● 1 TBSP Golden Turmeric Moon Milk Powder*
● 4 carrots* peeled and sliced thin
● 1 lb collard greens* roughly chopped stems removed
● 1-2 Quarts water
● Garnish with goat cheese*
● Garish with parsley*

Instructions
1. In a soup pot saute onion and mushrooms in coconut oil. When they begin to brown add the golden Turmeric powder, stir until spices become fragrant (about 30 seconds). Add carrots and collard greens; stir to coat with the oil and spices.
2. Cover vegetables with water. Bring to a boil on high heat. Lower heat to a simmer, cover, and cook until tender.
3. Garnish with Goat Cheese and Parsley if desired.

Spring Kapha Balancing Root Veggie Sautee

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Root Veggie Sautee, photo provided by Sarah Avery

Recipe provided by Sarah Avery, DPT, PYT, RYT-200, Founder of Moon Cycle Seed Company
Serves: 2-3

 

Ingredients
*Ingredients currently available at the farmers’ market
● ½ lb chopped kale* stems removed
● 2 medium sweet potatoes peeled and cubed
● 1 large parsnip* peeled and cubed
● 1 TBSP astringent dressing [1 TBSP Ginger Junbucha* + 1 TBSP Puckers Gourmet*
brine] ● ½ onion* diced
● ¼ cup water

Instructions
1. Boil the kale until leaves turn a vibrant shade of green and strain.
2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and strain.
3. Saute onion in water for thirty seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes.
4. Drain off excess water, place in a serving dish, and toss gently with Astringent Dressing.
5. If this seems a little too bland for your taste, try a drizzle of Saratoga Garlic Company’s Aiolis (I love a touch of the Curry Aioli with this recipe!).