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honey

Pumpkin Muffins with Honey Butter

November 12, 2020 By marketeditor

Photo by Pattie Garrett

Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table
Serves: 16

Ingredients
*Ingredients currently available at the farmers’ market

For the muffins:
● 12 Tablespoons (3/4 cup) salted butter, melted
● ¾ cup packed brown sugar
● 2 teaspoons vanilla extract
● 2 eggs*
● 1 cup pumpkin puree*
● ¼ cup milk*
● 2½ cups all-purpose flour
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 1 teaspoon cinnamon
● 1 teaspoon nutmeg

For the streusel:
● ¾ cup all-purpose flour
● ½ cup packed brown sugar
● 1 teaspoon cinnamon
● 6 Tablespoons cold salted butter, cubed
● 4 ounces cream cheese, cut into 16 cubes

Cinnamon honey butter:
● 4 Tablespoons salted butter, at room temperature
● 2 Tablespoons honey*
● ½ teaspoon ground cinnamon

Instructions
1. For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk. Beat until smooth and creamy. Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
2. To make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until crumble forms.
3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven, bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
5. Serve warm or at room temperature smeared with cinnamon butter.

Filed Under: News, Seasonal Recipes Tagged With: baked goods, bakes, baking, butter, eggs, fall, honey, milk, muffins, pumpkin, puree

Peanutty Apple Wraps

September 22, 2020 By marketeditor

Lucy making an apple wrap, photo by Jodie Fitz

Recipe by Jodie Fitz

Ingredients
*Ingredients currently available at the farmers’ market
● ¼ cup peanut butter*
● 1 tablespoon honey*
● ½ teaspoon cinnamon*
● 10 thin apple* slices (approximately ½ an apple)
● 1 Flatbread

Instructions
1. Wash, core, and slice the apple into thin slices.
NOTE: You can peel or not peel, the preference is yours.
2. Stir the peanut butter, honey & cinnamon together.
3. Spread the peanut butter mixture onto the flatbread, add the apples and roll it, or fold it, like a burrito.

Filed Under: News, Seasonal Recipes Tagged With: Apple, cinnamon, honey, kids, lunch, peanut butter, school, snack, wrap

Week 7: Honey

August 19, 2020 By marketeditor

Honey sticks from Ballston Lake Apiaries, photo by Pattie Garrett

 

Extra resources:

How Do Bees Make Honey? (video)

How to Harvest Honey! (video)

Creating a Bee-Friendly Garden (article)

Identifying Bees (worksheet)

8 Kid-Friendly Snacks Made With Honey (listicle)

Get the Kids in the Kitchen with Fun Honey Recipes! (listicle)

 

Filed Under: POP Tagged With: activities, Ballston Lake Apiaries, bees, crafts, for kids, honey, POP, POP 2020, Power of Produce Club, Sustainable Saratoga

Spinach Salad with Peaches and Beets

August 3, 2020 By marketeditor

Photo by Pattie Garrett

Adapted from the recipe featured in Eating Well, shared by My Saratoga Kitchen Table
Total time: 1 hr 15 mins
Servings: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 1½ pounds small to medium beets*, preferably Chioggia*
● ½ cup water
● 1 cup whole milk plain yogurt*
● 1 Tablespoon honey*
● 1 teaspoon lemon juice
● ½ teaspoon fine sea salt, divided
● 1 Tablespoon olive oil
● ¼ teaspoon ground pepper
● 4 cups fresh spinach* or Lacinato Kale (cut kale into ¼” ribbons)
● 4 ripe peaches*, cut into ½ inch wedges
● 2 Tablespoons small fresh mint leaves* or torn basil*
● ¼ cup chopped almonds or hazelnuts

Instructions
1. Preheat oven to 400 degrees.
2. Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
3. Combine yogurt, honey, lemon juice, and ¼ teaspoon salt.
4. When beets are cool enough to handle, peel them and cut into ½ inch wedges. Transfer to a medium bowl and toss with oil, pepper, and remaining ¼ teaspoon salt.
5. To assemble the salad, make a bed of spinach greens. Drizzle with half of dressing and top with beets and peaches. Tuck in mint or basil in between the beets and peaches. Drizzle remaining dressing on top and sprinkle with chopped almonds or hazelnuts.

Notes: The original recipe calls for adding 3 Tablespoons of hazelnuts to the dressing. Process in a food processor or blender until smooth.

Filed Under: News, Seasonal Recipes Tagged With: basil, beets, honey, mint, peaches, salad, Spinach, Summer, Yogurt

Steak or Lamb Kebabs with Summer Vegetables

July 13, 2020 By marketeditor

Adapted from the recipe by Cooking Classy
Servings: 5
Prep Time: 25 minutes
Cook Time: 10 minutes
Marinating time: 3 hours

Ingredients
*Ingredients currently available at the farmers’ market

Marinade
● 1/4 cup olive oil
● 1/4 cup soy sauce
● 1 1/2 tbsp fresh lemon juice
● 1 1/2 tbsp red wine vinegar
● 2 1/2 tbsp Worcestershire sauce
● 1 tbsp honey*
● 2 tsp Dijon
● 1 tbsp garlic*, pressed or minced
● 1 tsp freshly ground black pepper

Kebabs
● 1 3/4 lbs steak* or lamb*, cut into 1 1/4 inch pieces
● 8 oz mushrooms* of choice, halved (unless small, keep whole)
● 3 bell peppers* (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
● 1 large onion* diced into chunks (about 1 1/4-inch)
● 1 Tbsp olive oil, plus more for brushing grill grates
● Salt and freshly ground black pepper
● 10 wooden skewer sticks soaked in water for at least 30 minutes

Instructions
1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
2. For the kebabs: place steak or lamb into a gallon size resealable bag. Pour marinade over the meat then seal bag while pressing out excess air and message marinade over the meat. Transfer to refrigerator and allow to marinate 3 – 6 hours.
3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
4. With veggies on a cutting board, drizzle with oil and lightly toss to coat (don’t toss the onion so that it will stay in chunks for when you thread onto the skewers).
5. Sprinkle veggies evenly with salt and pepper. To assemble kebabs layer meat and veggies onto kebabs in the desired order.
6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of the meat registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.

Filed Under: News, Seasonal Recipes Tagged With: beef, garlic, honey, kebabs, lamb, mushrooms, onion, peppers, steak, Summer

Lightened Up Strawberry Shortcake

June 25, 2020 By marketeditor

Recipe adapted from Food Network Kitchen
Total time: 1 hr 20 min
Yield: 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

Shortcakes:
● 1 1/2 cups all-purpose flour, plus more for dusting
● 2 tablespoons granulated sugar
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon fine salt
● 3 tablespoons cold salted butter*, cut into small pieces
● 1 tablespoon grated lemon zest
● 1 large egg*, slightly beaten
● 1/2 cup plus 1 tablespoon low-fat buttermilk*

Filling:
● 4 cups strawberries*, hulled and sliced
● 2 tablespoons granulated sugar
● 1 tablespoon orange juice
● 1 c. heavy whipping cream
● 1/2 c. plain Greek yogurt*
● 2–3 Tbs honey*

Instructions
1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
2. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles a coarse meal.
3. Whisk together the lemon zest, egg, and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk. Bake until golden brown, 12 to 15 minutes.
4. For the filling: Combine the strawberries, granulated sugar, and orange juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
5. Pour whipping cream, Greek yogurt, and honey into a mixing bowl. Mix on medium speed until soft peaks form. Taste and add more honey to match your preferences.
6. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops.

Filed Under: News, Seasonal Recipes Tagged With: baking, berries, butter, buttermilk, egg, Greek yogurt, honey, shortcake, spring, strawberries, strawberry, Summer, Yogurt

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Looking to grow your business in the new year? Ven Looking to grow your business in the new year? Vendor applications for our summer market are now open from January 15th-31st! Local farmers, artisans, crafters, and specialty food makers are welcome to apply. For more information visit our website https://www.saratogafarmersmarket.org/vendor/
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#saratogafarmersmarket #farmersmarket #farmersmarketfresh #saratogany #wilton #smallbusinesssaratoga #localbusiness #smallbusiness #smallbusinesssupport
Another week, another Market Crush Monday! This we Another week, another Market Crush Monday! This week we talked to Argyle Cheese Farmer’s Dave, who brings a variety of aged cheeses, curds, yogurt, smoothies, frozen pizzas, and more to the market each week!

1. How did you get started with Argyle Cheese Farmer?
My wife, Marge, and I started back in 2007 with producing yogurt, buttermilk and cheese on my family farmstead which had been in operation since 1860. Over the years, Marge - who is quite the visionary! - has expanded our business and product line immensely but we have always stayed committed to using only high quality milk from local farms without artificial hormones.

2. Can you tell me a little bit about your recent expansion?
We recently opened a retail store and production facility in Hudson Falls where you can buy all of our products as well as a collection of local artisan’s eggs, honey, maple syrup, and much more. The cool thing about this location is that we built it with windows into our production area so you can watch some of your favorites being made!

3. What is your favorite part about vending at the market? 
That would definitely be meeting the people who love our products. I’ve made some really great friends over the years and it's nice to be able to see familiar faces each week. 

Be sure to visit the Argyle Cheese Farmer every Saturday from 9:30 to 1:30 in the Wilton Mall food court! 

Are you interested in becoming a vendor at the market? Our summer vendor applications are open now from January 15th-31st! Don’t miss out on this great opportunity to grow your business and join the farmers’ market community!
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#saratogafarmersmarket #farmersmarket #saratoga #knowyourfarmer #farmermarketfinds #farmfresh #shoplocal #farmersmarketfresh #argylecheesefarmer #argyle #cheese #dairy
Give your gut a little love during these cold, dar Give your gut a little love during these cold, dark winter months! Grab @puckersgourmet probiotics, like pickles, kimchi, and sauerkraut, at the market this Saturday. We'll be open with 40+ local vendors from 9:30am til 1:30pm at the Wilton Mall food court. Healthy has never tasted so delicious!

🤸 What's your favorite gut-boosting food? 🤸
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#farmersmarket #saratoga #saratogasprings #saratogafarmersmarket #upstateny #pickles #probiotics #puckersgourmet #puckerspickles #tasty #healthy
Market Crush Monday is back! This week we talked t Market Crush Monday is back! This week we talked to Laurie from Kokinda Farm who brings her homemade jams & jellies, vegetables, eggs, bread and a variety of hand-sewn items to the market.

1. How did you get started with your farm?
My parents were dairy farmers and I always had a garden and did a lot of canning. Then I just happened to meet someone who got me into the market and have slowly learned things by trial and error to get to where I am today.

2. Do you have a favorite jam?
Definitely my peach jam that I make with my own peaches! Around 60% of my jams are made with all my own fruit that I grow and the rest I supplement with fresh fruit from local pick yourself farms.

3. Why do you like vending at the farmers market?
I love working for myself and being able to interact directly with customers, it’s very rewarding. It’s also great getting to know other local farmers and be able to share stories, information and goals with each other. I've been a school bus driver for the past 23 years but this May I’ll be retiring and am very excited to go full time for farming!

Are you also a local farmer or producer and are you looking to expand your business in 2021? Our summer season vendor applications are open January 15th-31st! Keep an eye out on our page for how to apply. And make sure to stop by Kokinda Farms every Saturday from 9:30-1:30 in the Wilton Mall food court!
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#saratogafarmersmarket #farmersmarket #saratoga #knowyourfarmer #farmermarketfinds #farmfresh #shoplocal #farmersmarketfresh #smallbusiness #growyourbusiness #smallbusinesssaratoga

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    • Vendor Directory
    • Becoming a Vendor
  • Shop Online
  • About Us
    • SFM Association
    • History
  • Programs
    • SNAP/EBT & FMNP
    • POP Club for Kids
    • Community Partnerships
    • Summer Internships
  • Get Involved
  • News
    • Featured Article
    • Seasonal Recipes
    • Weekly Newsletter
  • FAQ
  • Contact us
    • Message us!