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gluten-free

Healthy comfort foods to make your New Year’s resolutions last all year

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By Emily Meagher

Michaela at Gomez Veggie Ville, photo by Madison Jackson

Many of us start a new year with a fresh set of resolutions, new habits to live by for a healthier, happier self. But a few weeks in, the cold, dark winter can make it hard to keep up our motivation. If you can’t get your healthy food resolutions to stick, change the way you approach them. Instead of cutting out foods you love and feeling guilty when you inevitably “cheat,” upgrade your favorite comfort meals with real, fresh ingredients to treat both your body and soul. Here are a few tips on what to look for at the farmers’ market.

Back to the roots
In the winter months, farmers bring loads of root vegetables to the market. Himanee Gupta-Carlson from Squashville Farm takes this opportunity to get the comfort of a chicken pot pie in a healthier jacket. Make a roux with a good quality bone broth. Potatoes and turnips help thicken the sauce to reduce additional ingredients needed, and carrots add flavor and color.

Beef shank with polenta and vegetables, photo by Emily Meagher

Slow-cooked for the soul
Good quality, fresh meats don’t need many additives to taste great. Lay off on the salt and extra fats and enjoy a cut from the market in its full glory. Longlesson Farm’s Christophe Robert suggests trying beef shanks. It is a leaner (and cheaper) meat, cooked low and slow in a crockpot (bonus: your kitchen will smell amazing!). Simmer with non-starchy vegetables like carrots or turnips. Serve with a quick polenta made from Squashville Farm’s dried heirloom Abenaki corn. Then use the shank’s marrow bone to create a nutrient-filled bone broth, and blend it up with the stewed veggies for a hearty soup. Add in a statement ingredient towards the end of cooking, like beet or tomato, to add color.

Plant-based or gluten-free?
If you are trying a no- or low-meat lifestyle, mushrooms can provide a fantastic, bold alternative. Jeff Killenberger from 518 Farms suggests using brain-boosting lions’ mane to make “crab” cakes. Or go for sweet by combining lions’ mane, cinnamon, and sugar for a vegan and gluten-free “apple crisp.” Butternut squash can also lift a dish by adding nutrients, color, and creaminess. Try a vegan mac & “cheese” by replacing the dairy with butternut squash. Up the health factor by using whole-wheat pasta, or go gluten-free by swapping spätzle from The Vermont Spätzle Company.

 

This week’s recipe: Butternut Squash Macaroni & Cheese

Blueberry Crumble

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Recipe courtesy of Alexander’s Bakery
*Ingredients currently available at the farmers’ market

Savor the last of this summer’s delicious blueberries with this blueberry crumble that is free from peanuts, tree nuts, dairy, egg, soy, wheat, and is gluten-free and vegan.  

Ingredients for the filling:

  • 1 ½ cups Local blueberries
  • 2 Tablespoons cane sugar
  • 1 Tablespoon water
  • 2 teaspoons non-GMO cornstarch
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon gluten-free vanilla extract

Ingredients for the crumble:

  • 1 cup gluten-free flour blend (ex. King Arthur Cup for Cup)
  • ¾ cup gluten-free rolled oats
  • ½ cup (packed) brown sugar
  • ¼ cup butter substitute (ex. Earth’s Balance buttery sticks) cut into ½ inch slices
  • Pinch of salt

Instructions for the filling:

In a small heavy saucepan, combine the blueberries, sugar, lemon juice, cornstarch and water.  Bring to a boil over medium heat. Reduce heat to low and simmer until blueberries begin to break down, about 5-8 minutes. Remove from heat and add gluten-free vanilla. Set aside to cool.

Instructions for the crumble:

  1. Preheat oven to 325 degrees. Grease a 9×9 inch baking pan
  2. In a large bowl, combine gluten-free flour, gluten-free oats, sugar, and salt.
  3. Add the cold butter substitute and use your fingers to rub it into the dry ingredients until the mixture looks like coarse crumbs about the size of small peas. Place ½ the mixture in the bottom of the 9×9 pan and press down lightly. Spoon filling on top then sprinkle remaining crumble on top.
  4. Bake 50 – 55 minutes until the top is lightly browned and filling is bubbling.
  5. Allow to cool at least 30 minutes.  Serve warm with your favorite safe vanilla ice cream.  Enjoy!

Alexander’s Bakery Makes Allergen Free Treats Its Focus

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By Mariah Rankin

 

Vicki Brignati always loved to bake. But when her son Alex was diagnosed with severe allergies to peanuts, tree nuts and peas, her baking took on a different meaning.

“Her life became devoted to learning everything there was to know about food allergies and keeping him safe,” says Kristen Poulin, who co-owns Alexander’s Bakery with Brignati. “Alexander’s Bakery was created with a simple premise – everyone should be able to enjoy baked goods safely.”

Brignati and Poulin brought Alexander’s Bakery to the Saratoga Farmers’ Market this year. At their stall, located on the north end of High Rock Park on Wednesdays, they offer a range of baked goods, all of which are free of such allergens as peanuts, tree nuts, dairy, egg, soy, wheat, fish, and shellfish. They also sell at the market’s Clifton Park location on Mondays.

Alexander’s Bakery’s goods also are vegan and gluten-free. In this sense, Brignati and Poulin represent a small but growing group of prepared food businesses that are dedicated to creating foods anyone can eat.

“We quickly realized that we were filling a gap,” say Brignati and Poulin.

“We have been so warmly received by people with food allergies and sensitivities. They have told us many times how happy they are that we exist. We’ve also been well-received by many people who do not have food allergies or sensitivities. They simply love our products.”

Among the favorites is a whoopie pie that also is vegan, gluten-free, and made without the major allergens that plague many residents of the Capital area and others nationwide.

In addition to eliminating allergens, Brignati and Poulin try to take advantage of local, seasonal ingredients whenever possible. They debuted an iced blueberry lemon cookie at the market’s blueberry festival in late July. As fall approaches, they’re looking forward to unveiling iced pumpkin spiced mini muffins and apple cinnamon granola. The latter features locally grown apples that Brignati and Poulin dry themselves.

The pair describes the summer and their decision to sell at three farmers’ markets as a big step. They look forward to continued growth through the fall and next year.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at High Rock Park. Find us on Facebook, Twitter, and Instagram, and check us out on the FreshFoodNY app. E-mail friends@saratogafarmers.org for volunteer opportunities.