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herbs

Warm Spinach Salad with Bacon Vinaigrette

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Recipe by Pork & Greens

Makes 4 servings

This one-dish salad is easily customizable with seasonal ingredients and your favorite flavor of pork bacon. This salad also works well using any fresh salad greens and crumbled sausage.

Ingredients

  • ½ lb bacon*, chopped 
  • 12 oz. spinach*, torn into bite-sized pieces 
  • 2 Tbs apple cider vinegar* (or lemon juice) 
  • Optional: 2-3 oil-packed anchovy fillets and 1 Tbs capers 
  • 1/2 oz. radish microgreens* 
  • Salt and pepper to taste 
  • a few tablespoons of fresh herbs* 

Instructions

  1. In a large skillet, cook the bacon over medium heat until crisp and browned. Remove from the pan and chop into pieces. Do not drain off the fat, as this becomes the dressing! 
  2. Turn off heat. Stir in the anchovies and capers. Whisk in the vinegar. Add spinach. Stir until greens are wilted, do not over-cook. 
  3. Season with salt, pepper, radish microgreens, and herbs. Serve on a platter or right out of the skillet.

 

*Ingredients currently available at the farmers’ market

Grower cultivates a love of plants at the Saratoga Farmers’ Market

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By Julia Howard

J. Adkins Cultivation, photo provided

“Plants need people, and people need plants,” is a motto that Jay Adkins lives and works by. “When you think about how plants give us life through food, medicinal herbs, our entire ecosystem, even flowers for joy and happiness… Why shouldn’t we care for plants the way they care for us?”

Adkins is the owner of J. Adkins Cultivation, one of the newest vendors at the Saratoga Farmers’ Market. His winter market display is a lush abundance of tropical greenery with busts of red poinsettia arrangements special for the holiday season. Plants are displayed in decorative pots ready for purchase, and Adkins and his staff offer guidance and support to ensure plants flourish in their new homes.

For Adkins, what began as a hobby turned into a passion he didn’t realize he had. He was working as a full-time contractor when the COVID-19 pandemic hit, and work came abruptly to a stop. “I had some extra time on my hands, and since I always had an interest in gardening, I decided to start growing plants inside my house,” explains Adkins. “I grew way too many plants and sold the extra starters, and the business took off from there.”

J. Adkins Cultivation, photo provided

One year later, J. Adkins Cultivation is expanding. In the spring, they grow various fruit and vegetable starter plants and herbs – all using organic growing methods. Adkins also grows flowering perennials, annuals, and arrangements with availability based on the season. “We care about the health of each plant, and mix our unique recipe of premium soil, and even play the plants music as they grow,” says Adkins.

For Adkins, plants offer a new purpose for living. “I believe in the benefits that come from caring for living things,” says Adkins. “Inspiring others to grow gardens and fill their homes with house plants is very meaningful to me.”

J. Adkins Cultivation, photo provided

In the future, Adkins is looking forward to providing live plant installations at local businesses and restaurants. Customers can find J. Adkins Cultivation at the Saratoga Farmers’ Market on Saturdays, at the Schenectady Green Market on Sundays and Ink & Ivy’s House of Beauty’s pop-up Christmas market this Sunday, December 5, 10 am-3 pm. This coming spring, customers can shop for plants directly at J. Adkins Cultivation’s greenhouse located in Rotterdam. For more information, visit their website www.jadkinscultivation.com.

This week’s recipe: Garlic & Herb-Infused Butter

Garlic & Herb-Infused Butter

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Photo by Stacey Leonard

Recipe by J. Adkins Cultivation
Makes: 8 oz. of garlic and herb-infused butter

“There is nothing better than having fresh, organic herbs growing inside, ready to be snipped for your next recipe. Our favorite herbs are Rosemary and Winter Savory, especially at Christmastime. Herb-Infused Butter makes an excellent addition to any holiday dinner table.” – Jay Adkins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 sticks (8 oz.) salted butter*
● 1 fresh garlic clove*, crushed
● 3 sprigs of Organic Rosemary*
● 3 Sprigs of Organic Winter Savory*

Additionally, you will need a butter mold for this recipe (get creative!)

Instructions
Pluck all herb leaves away from the stems of 2 sprigs of both herbs (leaving one whole fresh sprig for the last step).
Crush the garlic clove and toast lightly on low in a cast iron pan.
Toss the fresh herbs into the pan with the garlic and stir. The dry heat from the cast iron helps the flavor of the herbs break open and blend with the garlic.
Slice the butter and add to the pan on low/medium heat. As the butter melts, stir it well to mix in the garlic and herbs.
Wash and dry your mold (I used a small, antique ceramic dish shaped like a rectangle).
While the butter is melted and hot, pour it into the mold.
Let it sit at room temperature for 15-20 minutes. Cover the dish and refrigerate for up to 1 hour or until the butter starts to set but is still soft.
Press the remaining whole sprigs into the top of the butter. Continue refrigerating until use.

 

Summer Squash Pasta Bake

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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

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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.