Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

herbs

Summer Squash Pasta Bake

By

Recipe by the Smitten Kitchen, shared by My Saratoga Kitchen Table
Serves: 4 large portions

Ingredients
*Ingredients currently available at the farmers’ market

Photo by Pattie Garrett

● 8 ounces pasta*, use your favorite
● 1 Tablespoon olive oil
● 1 pound summer squash*, halved lengthwise and sliced thin
● salt and pepper
● pinches of red pepper to taste
● Juice of half a lemon
● 3 Tablespoons unsalted butter*
● 5 scallions*, sliced thin and white parts and green tops in separate piles
● 2 cloves garlic*, minced
● 3 Tablespoons all-purpose flour
● 1½ cups milk*
● 1 teaspoon finely grated lemon zest
● ¼ cup chopped flat-leaf parsley*, divided
● 1 Tablespoon finely chopped mixed herbs* of choice (thyme, oregano, mint, basil)
● salt and pepper to taste
● ¾ cup finely grated Parmesan (or similar hard rind)* cheese, divided
● 4 ounces of mozzarella* cut into small cubes

Instructions
1. Cook the pasta in a 3-quart oven-safe deep skillet. Otherwise use a large pot. Cook until al dente. Drain and set aside.
2. Heat oven to 400 degrees.
3. Prepare the squash by heating the skillet used for the pasta on high heat. Once hot, add the olive oil and allow to heat until very hot. Add squash and season with salt, pepper, and pepper flakes. Let it sear underneath, unmoved until golden brown. Continue to saute until browned. Transfer to a bowl and squeeze lemon juice over the cooked squash. Add more salt and pepper if needed.
4. To make the sauce, heat the now empty skillet over medium heat. Melt the butter. Add scallion white parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk in very small splashes. Stir the entire time. Make sure each splash has been fully mixed into the butter/onion mixture. Scrape the bottom of the pan and all-around before adding the next splash of milk. Repeat until all the milk is added then add the lemon zest, salt, pepper to taste. Let the mixture simmer together for 2 minutes, stirring frequently. The sauce will thicken. Remove the skillet from the heat and stir in half the parsley, all the herbs, and reserved scallion greens.
5. With the skillet off the heat, add the drained pasta, summer squash, ½ cup Parmesan and all of the mozzarella. Stir to combine. If the skillet is oven proofed, bake it the skillet. Otherwise, transfer to a 2 to 3-quart ovenproof baking dish. Sprinkle with remaining ¼ cup Parmesan cheese.
6. Bake for 25 to 30 minutes until edges are golden brown. Sprinkle with reserved parsley and serve hot.

Green Herb Yogurt Dip

By

Adapted from the recipe by Washington Post Going Out Guide assistant editor Emily Codik
Makes 6 servings

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups plain Greek yogurt* (or full-fat plain yogurt*)
● 3 tablespoons finely chopped fresh mint*
● 3 tablespoons finely chopped fresh parsley*
● 1 tablespoon finely chopped fresh dill*
● 2 cloves garlic, grated
● Zest of 1 lemon plus juice of 1/2 lemon
● Kosher salt and freshly ground black pepper

Instructions
Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover tightly and refrigerate until ready to serve.

Notes
● Storing: You can make this ahead and refrigerate for 3-4 days. Do not freeze.
● Variations: Mix and match herbs however you like by adding fresh chives, tarragon, or basil. You can also substitute apple cider vinegar for lime juice. If you want to add some heat to this dip, add a fresh jalapeno. Half the jalapeno, remove the seeds and ribs and chop finely.
● Using this dip: Dip in fresh veggies such as carrots, cucumbers, and cherry tomatoes. If you love making salads, toss your greens in this dressing. Try using as a sauce for kebabs, grilled meat, or poultry. Or use as a topping for grilled vegetables or burrito bowls.

Fresh herbs bring flavor and beauty to food

By

By Julia Howard

Burger’s Market Garden, photo by Pattie Garrett

At the farmers’ market, fragrant herb bouquets and pots spilling with over with leafy herb plants offer market-goers an abundance of culinary exploration. While common herbs do compliment specific foods, there are no rules for what to use them in. Fresh herbs may be mixed and matched to your liking.

Common herbs can be put into two categories: woody herbs such as thyme, rosemary, and sage, and soft herbs such as basil, parsley, and cilantro. Woody herbs can be added earlier in the cooking process while soft herbs are commonly added towards the end of the cooking process or as a garnish.

Herbs can be easily stored upright in a jar of water or between a damp paper towel in an airtight container in the refrigerator.

Here are just some of the common herbs available on Wednesdays and Saturdays at the farmers’ market.

Basil, photo by Pattie Garrett

Basil is recognized by its glossy, pointed leaves and sweet-savory flavor. Basil pairs well with tomatoes, strawberries, mozzarella, beef, and shrimp.

Cilantro is a delicate citrusy herb most commonly used fresh at the end of cooking. Cilantro is popular in Asian, Indian, Middle Eastern, and Mexican cuisines.

Mint has a subtly sweet and peppery flavor, and it is used for a variety of culinary and medicinal purposes. Its powerful flavor compliments lamb, feta, mojitos, and even chocolate.

Dill is a delicate and feathery herb with slender stems. Dill pairs with salmon, cucumber, and potatoes, and is commonly used in pickling mixtures, dressings, and egg dishes.

Chives have a subtly oniony flavor with hints of garlic. Recognizable by its grass-like leaves and vibrant green color, chives make the perfect garnish for dishes with eggs or potatoes.

Thyme has small, pale green leaves and pungent aroma that pairs well with hearty meat like pork and chicken. Thyme holds up well to heat and can be used during the cooking process.

Parsley, photo by Pattie Garrett

Parsley is a mild bitter herb that many use as a garnish for food, but it helps dishes like stews achieve a more balanced flavor. As an added benefit, parsley can aid in digestion.

Oregano is a sweet, slightly peppery member of the mint family. This herb is commonly used in dishes like tomato sauce, yogurt sauce, and kebabs, and is a staple in Italian and Greek cuisine.

Rosemary has been prized for its sturdy, aromatic sprigs and oil for centuries. Its needle-like leaves can be used for roasted vegetables, goat cheese, and even flavorful bundt cakes.

Sage is known for its fuzzy leaves and savory flavor with a peppery bite. Fresh sage leaves are commonly used in sausage and gnocchi. Sage can be cooked or fried as a garnish for squash.

 

This week’s recipe: Green Herb Yogurt Dip

Tomato Panzanella

By

By Abra Berens, Ruffage

Ingredients
*Ingredients currently available at the farmers’ market

● 4 ears corn (2 cups) fresh kernels*
● ¼ cup olive oil*
● Salt and freshly ground pepper
● ½ loaf crusty bread*
● 2 Tablespoons butter*
● 1 quart cherry tomatoes* halved, or 3 to 4 slicing tomatoes, diced, or use both
● 1 cucumber* cut into half-moons
● 2 cups fresh herbs* (basil, parsley, mint, chives, mint, thyme, rosemary) stemmed, leaves left whole

Instructions
Heat the oven to 400 degrees. Toss the corn with 2 Tablespoons of olive oil, a sprinkle of salt and grind of pepper. Spread the corn on a baking sheet and bake until cooked through about 12 to 15 minutes.

Cut or tear the bread into pieces and toss with 2 Tablespoons of olive oil, salt and pepper. On another baking pan, spread the bread and bake until golden brown, about 10 minutes.

Toss the hot bread with the butter so it melts and coats the bread.

Toss the bread with the corn, tomatoes, cucumbers, herbs and salt and pepper. Add a splash of vinegar if needed.

Photo courtesy of Pattie Garrett

Herbs: The Good Neighbors of the Garden

By

By Katherine Morba

Potted herbs and greens at Burger’s Marketgarden, photo by Pattie Garrett

Like people, plants relate to one another differently. Unique characteristics such as fragrance, stature, and ability to attract pollinators and repel pests make a plant more or less compatible with its neighbors.

Companion planting, or paying attention to beneficial relationships that exist between species of plants, give way to healthier crops, increased yields, and even enhanced flavor in harvests. Herbs are especially companionable when mindfully placed in a garden bed.

Herbs also possess healing properties to soothe the ailments of the gardeners who tend them. For centuries herbs have been exalted as medicinal remedies, offering relief for sore throats, anxiety, stomachaches, and other health concerns.

Rather than planting rows of single crops this season, try intermingling herbs for a garden that is both plentiful and curative.

Basil and tomatoes have heightened flavors when grown in proximity. Basil also compliments asparagus, beans, beets, cabbage, and bell peppers. Basil tea alleviates an upset stomach and is a natural skin cleanser. Place wet leaves under eyes to reduce puffiness and dark circles.

Thyme repels pests like cabbage worms, corn earworms, and tomato hornworms. It will strengthen the flavor of most plants it borders while attracting honey bees and predatory insects. Thyme relieves congestion from colds and seasonal allergies.

Dill is a companion to broccoli, cabbage, kohlrabi, brussels sprouts, and kale. It attracts honey bees and butterflies while deterring cabbage loppers and spider mites. Dill should not be planted near carrots, as the two may cross-pollinate. Steeping two tablespoons of crushed dill seed in one cup of boiling water creates a dill tea for cold and flu symptom relief.

Rosemary pairs well with broccoli, beans, cabbage, and hot peppers. Aromatically it improves cognitive function and memory. A rosemary tea or essential oil can be used on hair to strengthen and condition.

Lavender compliments cabbage, kale, cauliflower, and rose bushes. Adding a few drops of lavender oil in a bath reduces stress, insomnia, and anxiety. Fragrant dried flowers can be sewn into pillows or sleep masks for a calming effect.

Calendula, or the pot marigold, is a must grow for its bright yellow and orange flowers, pest prevention, and medicinal qualities. Calendula acts as a trap plant, attracting aphids to a sticky stem and away from garden vegetables. The flowers are harvested and used to make oils, teas, and ointments that have antiseptic and wound healing properties.

Potted herbs at Burger’s Marketgarden, photo by Pattie Garrett