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holidays

What the Farmers’ Market Chefs Themselves Eat for the Holidays

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By Emily Meagher

The Saratoga Farmers’ Market’s prepared food vendors offer a diverse range of cuisines: choose from Eastern European, Mediterranean, Middle Eastern, Indian, or Caribbean foods. We asked our international group of vendors the traditional foods they, the chefs, actually make and eat with their families during this time of year.

 

Stuffed cabbage at Slavonian European Cafe, photo provided

At Slavonian European Cafe, husband and wife duo Aladin (originally from Egypt) and Nataliya (from Ukraine) primarily bring offerings to the market that reflect her homeland, with a sprinkling of Egyptian and Italian-inspired (after the couple’s long residency in Milan) dishes. Although Aladin’s family doesn’t traditionally celebrate Christmas, it’s a big holiday for the Ukrainian Nataliya, who fondly points out their stuffed cabbage as a must-have holiday dish. Pick up some ready-made ones at their stand, or to give it your own spin, find cabbage and ground beef at our farm vendors and add your preferred seasonings.

 

Baklava at Euro Delicacies, photo by Pattie Garrett

Euro Delicacies, the market’s longtime Mediterranean food vendor, brings meals to the market that reflect the Hrelja family’s Croatian upbringing. Their classic dishes like moussaka, grape leaves, burek, and baklava are usually part of their holiday spread. Lamb shanks are also a traditional festive dish for the Croatians, which you can find at Elihu Farm.

 

 

Petra Pocket Pies, photo by Pattie Garrett

For Sabreen Samman, owner of Petra Pocket Pies, her childhood holidays in Jordan would start with traditional holiday cookies: shortbread cookies filled with dates, walnuts, or pistachios. For the main meal, the family would gather over Mansaf, a lamb dish cooked in a yogurt sauce and served with rice or bulgur – considered the national dish of Jordan – or Msakhan, made of roasted chicken with onions, sumac, allspice, saffron, and fried pine nuts served over taboon flatbread. Find lamb, yogurt, chicken, and onions at our farm vendors and try creating these Jordanian dishes for yourself.

 

Daily Fresh, photo by Pattie Garrett

 

Daily Fresh owners Sneha and Sathya hail from Chennai in India and have brought their curries and dosas to the market for the past three years. Sathya fondly thinks of sweets, including rum-soaked fruit cake and Indian chocolates, as a major part of their families’ holiday gatherings.

 

 

Vashti’s Kitchen Delights, photo by Pattie Garrett

Vashti and Leon from Vashti’s Kitchen Delights enjoy a big glass of sorrel, a spiced hibiscus drink that is usually topped off with some rum to round out their Caribbean holiday meal. The couple quarrels about whose recipe is best, as Leon’s Jamaican family makes it with a ginger kick, and Vashti’s Trinidadian roots stick to the warmer spices like cinnamon and cloves. Other favorite drinks include fresh ginger beer and ponche-a-creme, a creamy, rich Trinidadian blend similar to eggnog. Fresh pigeon peas are an important part of the main holiday meal, and a rum-soaked fruit cake (or “black cake”) is a favorite at the end.

 

If you want to incorporate some new dishes in your Christmas and New Year’s lineup, try some of the items above to get you an internationally flavored meal. There are two more markets for you to stock up on ingredients, including Saturday the 18th from 9:30am-1:30pm and Wednesday the 22nd from 1:30pm-5:30pm, both at the Wilton Mall food court.

This week’s recipe: Stuffing

 

Stuffing

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iStock

Recipe shared by Night Work Bread
Serves 6-8
Prep & cook time: 1 hr 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● 6 oz long grain and wild rice mixture
● 3/4 c sherry
● 2 tbsp poultry seasoning
● 1 ½ cups chopped celery*
● 1/4 lb. butter*
● 2 cups sourdough* croutons
● 1 cup hot water
● 1 cup chopped pecans

Instructions
Cook rice, substituting 3/4 c sherry for water in the rice. Sautee celery in butter until the celery begins to soften, about 6-8 minutes. Add the croutons and hot water, allowing the bread to absorb the water and mix well. Then, add pecans and the cooked rice and mix. Bake in a casserole dish with the turkey or use as a stuffing. If baking on its own, bake at 350 degrees for 35-40 minutes.

Home for the Holidays Calls for Local Decorations

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Scotch Ridge Berry and Tree Farm, photo by Pattie Garrett

By Emily Meagher

The cold, dark month of December calls for bright, warm decorations to make all that time spent indoors cozier and more enjoyable. At the Saratoga Farmers’ Market, local farmers and artists bring Christmas greenery and other seasonal decorations that you can cherish through the winter season.

If you celebrate Christmas, Scotch Ridge Berry and Tree Farm should be your first stop at the market. Charles Holub sets up outside the Wilton Mall and has tabletop trees, wreaths, kissing balls, and door swags available every Saturday through December 18. Their Norwegian and blue spruces, noble fir, and white pine varieties are naturally grown at their farm in Duanesburg.

Lovin’ Mama Farm, photo by Pattie Garrett

For a less traditional wreath, Lovin’ Mama Farm offers ones made from dried flowers they grow on their land. “We plant rows of flowers interspersed between our veggies for diversity and pollinator habitat and bring fresh bouquets to summer markets and our handmade dried wreaths during the holidays,” says owner Corinne Hansch.

Feathered Antler, photo by Pattie Garrett

To brighten up any room, stop by Feathered Antler’s stand. Gretchen’s colorfully painted items include wooden ornaments to go in your tree, cards and stockings you can display on your mantle, and decorative throw pillows for on your sofa. Or grab a painted plant pot and add a poinsettia plant from J. Adkins Cultivation.

Saratoga Suds ‘n’ Stuff, photo by Pattie Garrett

Lastly, add some smaller items to spruce up your home during the holiday season. Ballston Lake Apiaries makes candles from their beeswax in shapes like bears and Faberge eggs. Gather around their warm light on a dark night. Saratoga Suds ‘n’ Stuff’s holiday soaps, including snowflakes, gingerbread men, and many more options, will add some holiday cheer to your bathroom.

The Saratoga Farmers’ Market offers three more opportunities to shop local before Christmas: on Saturday, December 11th and 18th, markets will run as usual. On Wednesday, December 22nd, a special market will run from 1:30 pm until 5:30 pm for a last-minute grocery and gift shop.

This week’s recipe: Peak-of-the-Season Salad with Walnut Oil Vinaigrette

Peak-of-the-Season Salad with Walnut Oil Vinaigrette

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Photo by Pattie Garrett

“The holiday season for our farm family has come to mean celebrating local bounty. Enjoy my recipe for the most delicious, nourishing, seasonal salad for the winter holidays!” – Corinne Hansch

Recipe shared by Lovin’ Mama Farm
Serves 6-8
Prep & assembly time: 25 mins

Ingredients
*Ingredients currently available at the farmers’ market

For the vinaigrette:
● 1 1/2 Tbs. sherry vinegar
● 2 small shallots*, finely diced
● salt and freshly milled pepper
● 1 teaspoon Dijon mustard
● 6 Tbs. roasted walnut oil or a mixture of walnut and olive oils

For the salad:
● Local, seasonal baby greens, such as baby lettuce*, radicchio*, arugula*, or mesclun*
● Microgreens* or shoots*
● Assorted radishes*, including watermelon radish, sliced
● grated carrots*
● sliced cabbage*
● crumbled goat cheese* (optional)

For the toasted walnuts:
● 1/2 cup walnuts
● 1 tbs butter*

Instructions
To make the vinaigrette, combine vinegar, shallots, and 1/4 tsp salt in a bowl and let stand for 15 minutes. Stir in the mustard, then add the oil. Whisk well until the dressing is thick and smooth. Season with salt and pepper.

To make the toasted walnuts, warm a heavy-bottom skillet and melt the butter. Add the walnuts and stir until coated in the melted butter and slightly browned. Watch closely as they can burn easily!

Assemble the salad in the largest bowl you have. First toss the greens, microgreens, and shoots together, then top with grated carrot, sliced cabbage, and slices of radishes. Add crumbled goat cheese and toasted walnuts, then drizzle the dressing on top and serve!

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.

 

Shop Local at the Farmers’ Market this Season

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J. Adkins Cultivation, photo provided

By Julia Howard

Supporting small businesses is always a must in our eyes, and this year it’s as important as ever. Not only does it give our local economy a boost, but you’re more likely to find unique gifts for your loved ones.

The Saratoga Farmers’ Market offers a spacious shopping environment featuring 50+ local businesses. The variety of vendors is sure to rekindle your excitement for shopping and finding the perfect gifts – all in one place.

J. Adkins Cultivation is a local, organic grower of classic and hard-to-find organic vegetables, herbs, fruits, perennials, and annuals. For the holidays, they have beautiful poinsettia arrangements as well as numerous giftable plants.

Saratoga Suds ‘n’ Stuff, photo by Pattie Garrett

Saratoga Suds ‘n’ Stuff makes soap the “old fashioned” way – “by hand, in small batches, using fat and lye and some essential oils to scent it.” For the holidays, find soaps in the shape of gingerbread men, Christmas trees, and other fun seasonal shapes alongside their traditional soaps.

Scotch Ridge Berry & Tree Farm has handmade wreaths, kissing balls, holiday swag, and tabletop Christmas trees all this month. Gorgeous greenery makes a memorable and personal gift, and even more so when it’s locally made.

For the spirits connoisseur on your list, Yankee Distillers proudly to stands out as an NYS Farm Distillery, where they use 100% unmalted New York State Grain to produce outstanding bourbon, rye, and vodka. For the beer enthusiast, Mean Max Brew Works makes distinctive craft-brewed ales and lagers fermented naturally without additives.

Saratoga Chocolate Co., photo by Pattie Garrett

Sweet treats are undeniably a part of the holiday season, and Saratoga Chocolate Co. specializes in gourmet craft chocolate bars, handmade truffles, unique chocolate confections, and chocolate tastings and pairings. Their gift sets, hot chocolate mix, and chocolate Santas make perfect stocking stuffers.

Kim Dolan Designed Jewelry and Feathered Antler have a giftable wearable art selection, from handmade jewelry to custom clothing. Kim Dolan makes unique tie-dyed shirts and jewelry made from gold, silver, and gemstones. Feathered Antler creates jewelry, knitwear, customized flannels, and more.

Many holiday season vendors offer pre-ordering for easy pickup as well as online ordering. Find their website and ‘like’ them on social media to stay up-to-date on their products and specials.

This week’s recipe: Shepherd’s Pie