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Holidays at th Market

Stocking Up on Self-Care at the Farmers’ Market

December 6, 2016 By marketeditor

Wash Green and Clean at Saratoga Farmers' Market

By Himanee Gupta-Carlson

The season of giving often feels overwhelming: The appeals from charity, gift lists, card lists, parties’ lists, cooking lists, and the push –commercialized – to be festive and jolly, no matter what. Amid this frenzy, it seems only appropriate to ask whether you have put care of the self on your holiday to-do list.

Year-round, the Saratoga Farmers’ Market’s offerings of healthy, locally produced food are all about self-care. During the holiday season, the market ratchets up self-care up further, with several holiday products that allow you to take care not only of others but also most importantly of yourself first.

To begin stocking up on self-care, stop by Creations & Spells and check out owner Megan Canell’s artfully designed candles, lip balms, soaps, and other gift items. Canell, a young artist from Schenectady, crafts all of her items through recycled and/or repurposed materials, often using such things as the rippled rings of a discarded water bottle to create candle molds. She creates self-care that also cares for the earth through her approach to repurposing materials that no longer serve their initial use.

“I love making things out of materials that no longer seem useful, and I’d like to encourage others to do same,” says Canell.

The inspiration for her business comes in part through her grandfather, a military veteran who suffered post-traumatic stress disorder and found relief through art therapy that had him collecting life’s discards to create art.

Clarity Juice at the Saratoga Farmers' Market
Clarity Juice

Other self-care items shape how we eat, drink, and care for our bodies and homes. For instance, Karie Pastore emphasizes good health through all natural, allergen friendly laundry detergents, body sprays, room fresheners and other items at Wash Green and Clean. Mary Jane Pelzer’s handmade soaps are laden with healing, all natural products. Rick Green encourages sweet health with his bee balm and aromatic beeswax candles at Ballston Lake Apiaries, Bobby Chandler talks up the health benefits of mushrooms in his teas at Mariaville Mushrooms, and Sydney Peyser’s fresh vegetable and fruit juices will give you an explosive flavor of great health at Clarity Juice.

And if you need self-care while shopping, try Armin Hrelja apple strudel at Euro Delicacies, made with local apples and handmade phyllo.

Visit the Saratoga Farmers’ Market from 9 a.m. to 1 p.m. Saturdays at the Lincoln Baths Building in the Saratoga Spa State Park.


ballston-lake-apriaries

“Do It Yourself” Lip Balm

Shared by Megan Canell of Creations & Spells

Ingredients

*Ingredients currently available at the Saratoga Farmers’ Market

• ½ teaspoon coconut oil
• ¼ teaspoon almond oil or black seed oil
• 1 Tablespoon beeswax*
• Optional: For a colorful lip balm, use 1 whole crayon chopped into small pieces in place of beeswax. Use the color crayon of your choice

Instructions

1. In a mason jar, slowly heat coconut oil, almond oil, and beeswax
2. Pour the liquid into small container(s). Try using your empty lip balm containers and make this a recycling project as well.

Note: Have paper towels or rags readily available because the process can get messy.

Filed Under: Featured Article, News Tagged With: DIY Series, Holidays at th Market

Saratoga Farmers’ Market Offers A Veritable Harvest

November 25, 2016 By marketeditor

Stuffing Recipe

Good food grown by great farmers is the theme of this special feature on Thanksgiving and the Saratoga Farmers’ Market. Both good food and great farmers are what make spending Saturday mornings at the Saratoga Farmers’ Market enticing, particularly in the feasting months of November and December. The market moves tomorrow to its winter location at the Lincoln Baths in the Saratoga Spa State Park, and as the opening bell rings, vendors will be unveiling their arrays of colorful, richly nutritious produce, meats, dairy, and other products. It’s a perfect time to sample the best of fall and to start planning and stocking up for Thanksgiving.

So how does one begin planning a Thanksgiving menu? A traditional answer to that question is with the main star of the table, the turkey. Ever since Thanksgiving became a national holiday in 1863, the big gobbler bird has been regarded as the traditional food of the feast. We all know, of course, that this tradition is more myth than reality, as historic reports document the first European settlers in the United States feasting with Native peoples during the first so-called Thanksgiving on venison, eels, and in some regions of the Northeast crabs and lobster. Turkey gained its acclaim partly through an 1827 novel entitled Northwood: A Tale of New England in which author Sarah Josepha Hale writes of a thanksgiving menu with turkey at the head of the table. There are other meats, pickles, preserves, vegetables, sweets, fruits, and of course pies at Hale’s table. But it is the turkey that reigns supreme.

Getting a fresh-from-the-farm turkey does require some advance planning. Currently, three of our regular market vendors are raising turkeys for sale at the market. It is best to order a turkey in advance, though Malta Ridge Orchard & Garden will have a few extras on hand on Saturdays, Nov. 12 and 19.

But is it the turkey that makes the feast truly Thanksgiving? Or is it our own favorite foods, our traditions, and our willingness to experiment? We at the Saratoga Farmers’ Market encourage you to see Thanksgiving as a celebration of main dishes and also sides, and to perhaps give the traditional foods that have graced the table an innovative twist. The following articles, photos, and recipes are aimed at getting your creativity flowing. Give them a look and stop by the Friends of the Market table at the market in November to share your ideas, experiments, and recipes with us.

Happy eating!


 

To get a farm-raised turkey, contact the following Saratoga Farmers’ Market vendors:

1. Blind Buck Farm
346 Blind Buck Road
Salem, NY 12865

Phone: 518-854-9382
Email: lubna@blindbuckfarm.com
Website: www.blindbuckfarm.com

2. Malta Ridge Orchard and Gardens
Van Aernam Road
Ballston Spa, NY, 12020
Phone: (518) 365-6015
Email: maltaridgeorchard@gmail.com

Mariaville Mushroom Men
2978 Duanesburg Churches Road
Delanson, NY 12053
518-864-5234
Email: mariavillecsa@gmail.com

 

Recipes: Celebrating the Sides

*Indicates ingredients currently available at the Saratoga Farmers’ Market

Stuffing Recipe

Stuffing

No turkey is complete without stuffing. Inside or outside the bird, it is delicious. The basics for stuffing are bread cubes, onion, garlic, celery and broth. Add an apple, or dried cranberries, chopped pecans, sausage or mushrooms. Stuffing is flexible. Make it your own. This recipe is adapted from the Cambridge (NY) Co-op’s Newsletter and features Murray Hollow bread:

Ingredients:

One loaf of Murray Hollow bread, torn or cubed (15-20 cups)*
1 large onion, chopped*
2-4 celery stalks with leaves, chopped
2-4 cloves of garlic, minced*
1 stick of unsalted butter
1 apple, chopped*
1 teaspoon of fresh thyme*
1 teaspoon of fresh sage*
2 Tablespoons fresh parsley*
1 cup of turkey stock/broth

Instructions:

1. Spread the bread on 2 large baking sheets and bake at 350 degrees, stirring occasionally until dry (about 20 minutes). Pour into a large bowl.

2. Cook onion, celery, and garlic in butter until the wilted and onion is transparent. Do not brown.

3. Add apple and herbs. Cook a few more minutes (about 3 minutes), stirring occasionally.

4. Remove from heat, add to bread and mix well, add salt and pepper to taste. Add broth to moisten slightly.

Place in a casserole/baking dish. Cook at 350 degrees, covered for at least 20 minutes, then remove the cover and cook for at least 15 minutes more until lightly browned on top.

Gin and Tonic

Cucumber and Gin Tonic

Whet your appetite with this light, refreshing mixed drink, featuring gin from the Springbrook Distillery and cucumbers and fresh mint from Shushan Hydroponics. Recipe is adapted from The Minimalist Baker.

Ingredients:
6 mint leaves*
¼ lime, sliced

1 tablespoon sugar
3 tablespoons gin*
½ cup tonic water
4-6 cucumber slices*

Instructions

1. Muddle mint, lime and sugar. Add gin and shake.
2. Pour in glass filled with ice cubes, top with tonic water.
3. Add cucumber slices and a lime garnish.

 

glazed-sweet-potato-stacks

Glazed Sweet Potato Stacks
Potatoes and/or sweet potatoes almost always find a spot on a Thanksgiving table, as a nutritious, filling and deeply loved starch. Often, they are baked, scalloped, or mashed, or in the case of sweet potatoes made into pies Try these simple glazed stacks from Dessert for Two as an alternative.

Ingredients

2 pounds of sweet potatoes*
4 Tablespoons of unsalted butter
½ teaspoon kosher salt
½ cup maple syrup*
½ cup chopped walnuts

Instructions

1. Preheat oven to 425 degrees.
2. Peel and slice sweet potatoes into 1 inch thick circles.
3. Melt butter in bowl. Add potatoes to bowl and coat them with butter.
4. Place the potatoes on a baking sheet with out touching. Sprinkle potatoes with salt.
5. Roast for 20 minutes. Flip and roast for another 20 minutes.
6. For syrup: Bring maple syrup to boil in small sauce pan. Add the walnuts and bring back to boil. Cook for another 1 minute and remove from heat.
7. Pour the sauce over the sweet potatoes stacks and serve.

 

roasted-roots-sprouts

Roasted roots and sprouts
Celebrating abundance in November, in some ways, is all about roots and brussels sprouts. Think about tangy radishes, creamy turnips, and sweet carrots and parsnips combined with the cruciferous punch of our seasonal brussels sprouts. This recipe, adapted from Emilie Raffa, author of The Clever Carrot, is easy to modify. Serve your roots roasted or sweeten them up with the following glaze.

Ingredients

Glaze:

¼ cup country mustard*
2 Tablespoons maple syrup*
2 Tablespoons apricot jam*
2 Tablespoons olive oil

Vegetables:

4 medium carrots, assorted colors, peeled*
4 parsnips, peeled*
2 cups Brussels sprouts, cut from the stalk and rinsed well*

Instructions

1. Preheat oven to 400 degrees.
2. Whip ingredients for the glaze in a large bowl. Set aside.
3. Cut the carrots and parsnips in even sizes for even cooking.
4. Cut the sprouts in half, lengthwise, if large.
5. Add vegetables to glaze and toss to coat.
6. Pour vegetables onto sheet pan.
7. Roast for 15 minutes. Toss vegetables. Continue to cook for another 20 minutes. Check if vegetable are tender, if not, continue cooking until they done.

 

-fall-harvest-couscous-salad

Fall Harvest Couscous Salad
This recipe, adapted from Foodie Crush, features such fall harvest Farmers’ Market staples as butternut squash, shallots, and parsley and sage. Try experimenting with other market items such as apples, pea shoots, or even finely chopped kale.

Ingredients:

1½ cup Israeli or Pearl couscous
3 Tablespoon olive oil
1 fennel bulb, sliced thin*
2½ cups butternut squash, peeled, seeded, and diced into small pieces*
1 shallot, sliced thin, about 2 Tablespoons*
3 Tablespoons fresh sage, chopped
¾ cup dried cranberries
½ cup golden raisins
1½ cup apple cider, reserve ¼ cup*
¼ cup canola oil
3 Tablespoons red wine vinegar
1 Tablespoon fresh parsley, chopped*

Instructions

1. Bring water to boil in a medium saucepan, add couscous and bring back to a boil then lower to medium and cook for about 8 minutes, until al dente. Drain in a colander. Do not rinse. Set aside in a mixing bowl to cool.

2. In a large bowl, add 2 tablespoons of oil, fennel, butternut squash. Toss to coat. Place fennel and butternut squash on separate sheet pans and cook at 425 degrees for 20 to 25 minutes. Use a fork to test for tenderness. Fennel will be done before squash. Set aside.

3. In large saute pan, add 1 Tablespoon of oil and shallot. Cook for one minute, stirring often. Add sage, cranberries, raisins, and cider. Cook for about 15 minutes, until the cider is cooked down. Add roasted fennel and squash and continue to cook for several minutes. Reserve ¼ cup of the cooked cider for the vinaigrette. Transfer the remaining mixture to the couscous and toss gently.

4. In a small bowl, mix the reserved cider, canola oil, and vinegar. Add salt and pepper to taste. Add to couscous. Garnish with parsley.

5. Let sit for 30 minutes or more.

 

home-for-the-holidays-stuffed-pumpkins

Stuffed Pumpkins
Pumpkins were part of the traditional New England Thanksgiving table, largely because they are abundant during fall harvests. While pie is the go-to preparation for pumpkins, we invite you to consider making them into a side dish with this recipe, adapted from Kim Serverson of The New York Times. This recipe features market pumpkins and vegetables, Murray Hollow bread, and Longview Farm’s High Rock Cheese in place of the Gruyere below)

Ingredients

2 small pumpkins (or 6 mini pumpkins) orange or white*
2 Tablespoons unsalted butter
2 scallions (about 1/3 cup) chopped*
1 large garlic clove, finely chopped*
4 cups Swiss chard (or baby kale) stemmed and roughly chopped (about 4 ounces)*
1 teaspoon fresh lemon juice
½ cup homemade breadcrumbs, lightly toasted*
2/3 cup shredded Gruyere cheese (used Homestead Artisan’s High Rock Cheese)*
¼ cup pine nuts, toasted
¼ teaspoon ground nutmeg
¼ cup heavy cream*
1 tablespoon olive oil

Instructions:

1. Heat the oven to 350 degrees. Wash the pumpkins and remove the tops as if for a Jack-o’-lantern.
2. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse out the cavity.
3. Melt butter in a saute pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and saute for another minute or so until fragrant. Add the swiss chard and cook until it just wilts, about 3 or 4 minutes.
4. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, and nutmeg. Mix well, and then stir in cream.
5. Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.
6. Bake for 1 hour, watching to make sure the tops don’t brown too much. Test the pumpkin by piercing with a fork. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

 

apple-crisp

Farmers’ Market Apple Crisp

(Saratoga Apple’s “First Crisp” tasting event found that the Northern Spy apple is the most popular choice for this classic dessert. Belle de Boskoop’s were a close second. Try this recipe as your Thanksgiving dessert with one of those varieties or pick your own.)

Ingredients:
Topping:
1/3 cup white whole-wheat flour
¼ cup light brown sugar
1/3 cup old fashioned rolled oats
¼ teaspoon cinnamon
4 tablespoons chilled unsalted butter, cut into small pieces
3 tablespoons chopped walnuts

Filling:
7 Apples, peeled and sliced*
¼ cup maple syrup or honey*
½ teaspoon cinnamon

Instructions:

1. Preheat oven to 375 degrees
2. Make topping by combining flour, sugar, oats and cinnamon in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Stir in nuts.
3. Make the filling by place apples in a large bowl and drizzling maple syrup or honey over them. Add cinnamon and toss until combined.
4. Place apple mixture into an 8 inch square baking dish. Sprinkle topping over apples.
5. Bake at 375 degrees for 45 minutes or until golden brown.

Serve with ice cream, whipped cream, or plain low fat yogurt.
Option: Replace butter with equal amounts of melted coconut oil.

 

(Articles by Himanee Gupta-Carlson; photos and recipes by Pattie Garrett)

Filed Under: Featured Article, News, Seasonal Recipes Tagged With: Holidays at th Market, Saratoga Farmers' Market Recipes

Deviled Eggs with Hummus

November 24, 2016 By marketeditor

Adapted from 10 Things to do with Hummus on Bonappetit.com
Serves 8

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market

• 8 hard-boiled eggs*
• ⅓ cup hummus*
• ¼ cup olive oil
• Smoked paprika
• Fresh parsley*

Instructions

1. Halve hard-boiled eggs lengthwise, then scoop the yolks into a mixing bowl.
2. Mash the yolks with 1/4 cup hummus and 1/4 cup olive oil.
3. Pipe back into the eggs. Sprinkle with paprika and garnish with fresh parsley.

Filed Under: Seasonal Recipes Tagged With: Holidays at th Market, Saratoga Farmers' Market Recipes

Holiday Vendors at Saratoga Farmers’ Market Offer Seasonal Specials

November 24, 2016 By marketeditor

Bon Bon Brazil

By Himanee Gupta-Carlson

 

The holiday shopping season is upon us.

But before you prepare to dive into the crowded shopping center parking lots, consider how the Saratoga Farmers’ Market might make holiday shopping a more affordable and localized experience.

suds-n-stuffThe market is kicking off the holiday season tomorrow with its regular vendors who offer an array of fresh produce, farm-raised meats and dairy products, and locally produced goods. In addition, several shorter-term vendors will be at the market between November and January, offering specialized items that might give your holiday shopping list a refreshing twist.

Among the holiday vendors is Mark Bocian, owner of Freddy’s Rockin’ Hummus, a small-batch hummus producer from Sharon Springs, NY. Bocian, who named his business after his cat, began making hummus about eight years ago and offers a range of different flavors, which he invites customers to sample. All of his preparations have organic chickpeas, lemon juice, and garlic as a base. For the holidays, Bocian recommends a special blend that includes cranberries, parsley, sage, rosemary, and thyme. It is named, appropriately, Scarborough Fair.

These vendors will be part of a holiday market that is aimed in part at supporting local entrepreneurs in building up their businesses. The market’s start tomorrow also coincides with the national Small Business Saturday, which is a U.S. Small Business Administration initiative aimed at encouraging consumers to support small businesses in their communities.

freddys-rockin-hummus“We saw this as a great opportunity to open up our market space to growing businesses in our community who specialize in locally made crafts and foods,” said Market Administrator Julia Howard. “It’s also a chance for all of our new and regular customers to get their gift shopping done while visiting our market on Saturday mornings.”

Look for features stories about other holiday vendors in upcoming weeks. Currently, the list includes:

  • 22 Shades of Grey, artful attire.
  • Bliss Angels, cornhusk angels (only on December 3).
  • Bon Bon Brazil, specialty candies
  • Creations & Spells, dream catches, lip balms and handmade candles
  • Pocket Gardens, native plant designs
  • Saratoga Suds, handmade soaps
  • Wash Green and Clean, laundry and green cleaning product.
  • Zoe Burghard Ceramics, handmade ceramic products.

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. each Saturday at the Lincoln Baths Building in the Saratoga Spa State Park. Holiday vendor booths will be on the second floor. Customers may access the area via stairs or elevators.


 

Deviled Eggs with Hummus

Adapted from 10 Things to do with Hummus on Bonappetit.com
Serves 8

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market

• 8 hard-boiled eggs*
• ⅓ cup hummus*
• ¼ cup olive oil
• Smoked paprika
• Fresh parsley*

Instructions

1. Halve hard-boiled eggs lengthwise, then scoop the yolks into a mixing bowl.
2. Mash the yolks with 1/4 cup hummus and 1/4 cup olive oil.
3. Pipe back into the eggs. Sprinkle with paprika and garnish with fresh parsley.

Filed Under: Featured Article, News Tagged With: Holidays at th Market, Saratoga Farmers' Market Recipes

Creating Your ‘Horn of Plenty’

November 16, 2016 By marketeditor

By Himanee Gupta-Carlson

Food blogger and photographer Pattie Garrett and I were trading ideas for cooking various vegetables last month when the traditional Thanksgiving cornucopia came up. Pattie recalled that her mother had always had a “horn of plenty” on her Thanksgiving meal tables but that she herself hadn’t carried on the tradition. Pattie’s stories raised memories for me of seeing cornucopia displays in department stores as a child but never quite understanding what exactly they were.

            I decided to do some research. Here’s what I found:

The word “cornucopia” literally translates from its Latin derivations into horn (cornu) of plenty (copia). The horn is a container of goodness overflowing. The cornucopia of today’s Thanksgiving tables usually are not quite horns but rather wicker baskets. They tend to be decorative but filled with colorful foods and such things as feathery strands of wheat or fuzzy cattails. The foods range from apples and grapes to squashes, ears of corn, and other somewhat durable vegetables. The main goal in creating a cornucopia is to represent it as abundance overflowing.

Where did this image come from? How did it come to be associated with Thanksgiving? Interestingly enough, the first question is easier to answer than the second.

According to Greek tales, the cornucopia is an actual animal horn. In one story, the god Zeus is hidden from his father Cronos who wants to kill him. As a baby, Zeus receives care from a goat named Amalthea. One day while romping Zeus accidentally breaks one of Amalthea’s horns. He rectifies this act by using his godly powers to keep the horn filled with whatever foods, drinks, or other comforts Amalthea might need. In a sense, he is filling the horn with abundance to ensure that his caregiver’s needs are met.

In a different Greek tale, Zeus’s son Hercules is vying for the affections of Deianira, who is the daughter of King Aeneus. His principal rival for Deianira’s heart is the god of rivers, Achelous. As Achelous and Hercules do battle with each other, Achelous changes forms numerous times over. At one point he becomes a bull, and Hercules manages to break off one of the bullhorns. This is enough to send Achelous back to the rivers, in defeat. Hercules and Deianira celebrate the victory by filling the horn with flowers and fruits, once again symbolizing plenty.

These are just stories, of course. But over the centuries the cornucopia turns up across cultures and across artistic genres, in paintings, on pottery, occasionally in poems. There doesn’t appear to be a definitive moment when the cornucopia began to serve as a symbol for the modern-day Thanksgiving. Yet, subtly, we all know that this is what it is.

According to the educational resources website BrightHub Education, the cornucopia is said to represent blessings and a sense of abundance, particularly of food. They usually exist in the form of wicker baskets shaped like a horn and are filled with fruits, vegetables, nuts, grains, and breads. BrightHub author Sarah Malberg also noted that one could obtain a cornucopia made of such materials as clay, wood, or stainless steel.

So how does one assemble a cornucopia? Are there dos and don’ts for getting it right? Again, the answer appears less than definitive. The main goal is to fill them with foods so that they overflow, creating the idea that there’s plenty of food for everyone, that nobody should go hungry, especially on Thanksgiving.

What would you put in your cornucopia? What signifies wealth in the way of food to do? How might a farmers market horn of plenty be put together? Ponder these questions as you prepare for your Thanksgivings, and create your own horns of plenty. The following recipes, based on seasonal vegetables at the farmers’ market, may provide further food for thought on that idea.

Filed Under: Did You Know, News Tagged With: Did You Know, Holidays at th Market

Stuffed Pumpkins

November 15, 2016 By marketeditor

home-for-the-holidays-stuffed-pumpkins

While pie is the go-to preparation for pumpkins, we invite you to consider this recipe, adapted from Kim Serverson of the New York Times. This recipe features market pumpkins and vegetables, Murray Hollow bread, and Longview Farm’s High Rock Cheese in place of the Gruyere below. Other small winter squashes such as acorn or sweet dumpling also can be used in place of the pumpkin.

Ingredients

• 2 small pumpkins (or 6 mini pumpkins) orange or white
• 2 Tablespoons unsalted butter
• 2 scallions (about 1/3 cup) chopped
• 1 large garlic clove, finely chopped
• 4 cups Swiss chard (or baby kale) stemmed and roughly chopped (about 4 ounces)
• 1 teaspoon fresh lemon juice
• ½ cup homemade bread crumbs, lightly toasted
• 2/3 cup shredded Gruyere cheese (used Homestead Artisan’s High Rock Cheese)
• ¼ cup pine nuts, toasted
• ¼ teaspoon ground nutmeg
• ¼ cup heavy cream
• 1 tablespoon olive oil

Instructions

1. Heat the oven to 350 degrees. Wash the pumpkins and remove the tops as if for a Jack-o’-lantern.

2. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse out the cavity.

3. Melt butter in a saute pan over medium heat, then add the scallions and cook for a few minutes. Add the garlic and saute for another minute or so until fragrant. Add the swiss chard and cook until it just wilts, about 3 or 4 minutes.

4. Remove from heat, stir in the lemon juice and transfer to a bowl. Add the bread crumbs, cheese, pine nuts, and nutmeg. Mix well, and then stir in cream.

5. Divide the filling into the pumpkins and replace the tops. Rub a baking dish with olive oil and arrange the filled pumpkins in the dish.

6. Bake for 1 hour, watching to make sure the tops don’t brown too much. Test the pumpkin by piercing with a fork. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

Filed Under: Seasonal Recipes Tagged With: Holidays at th Market, Saratoga Farmers' Market Recipes

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Our first outdoor market’s tomorrow!!! Stop by H Our first outdoor market’s tomorrow!!! Stop by High Rock Park from 3-6pm to join us for the the start of our 45th season! 

Swipe right to see our 2023 list of Wednesday vendors. 🌾👩‍🌾

Find us every Wednesday and Saturday in High Rock Park, now through October. Hope you can make it!

#saratogafarmersmarket #saratogasprings #thingstodoinupstateny #agriculture #518makers #shoplocal #farmtotable
It's almost time for our beloved Saratoga Farmers' It's almost time for our beloved Saratoga Farmers' Market to move outdoors to High Rock Park! But before we do, join us one last time indoors at the Wilton Mall tomorrow from 9:30-1:30!

Support us by making a purchase at our first ever Tag Sale! Located by the information stand- all proceeds go the the Saratoga Farmers’ Market Association.

We move back to High Rock Park this Wednesday, May 3rd from 3-6 pm. See you there! 🍅🌽🍓 

#SaratogaFarmersMarket #ShopLocal #SupportLocalFarms #SeasonalRhythms #HighRockPark #WiltonMall #DowntownSaratoga
Only one market left until we move outside! Hope y Only one market left until we move outside! Hope you can make it for the last of our winter markets. Stop by this Saturday in the Wilton Mall food court from 9:30-1:30 and say hi to all your favorite winter vendors!

Our first outdoor market is this Wednesday May 3rd, from 3pm-6pm. Join us in High Rock Park for the start of our Summer season!
Happy Earth Day!! Stop by our market today from 9: Happy Earth Day!! Stop by our market today from 9:30-1:30! It’s our second to last market inside at the Wilton mall before our big move May 3rd to High Rock Park.

#earthday #agriculture #farmersmarket #saratogasprings #saratogafarmersmarket #thingstodoinupstateny

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