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kale

Beans and Greens

February 9, 2021 By marketeditor

Photo by Pattie Garrett

Recipe by Mark Bittman, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
* Ingredients currently available at the farmers’ market
● 1 pound of dried beans*
● 1 medium onion*, unpeeled
● 2 teaspoons salt
● 1 teaspoon pepper
● 2 bunches (about 3 pounds) escarole (or other greens such as broccoli rabe, kale*, or swiss chard*) with no stem over ¼ inch thick, well washed and roughly chopped
● 2 Tablespoons minced garlic, or more to taste
● ¼ cup olive oil
● 1 cup freshly grated Parmesan cheese or other aged hard cheese* of choice
● Optional garnish: fresh breadcrumbs

Instructions
1. Rinse the beans under running water, picking through them for stones or debris. Soak them if you have the time, and put them in a large pot with enough cold water to cover by about three inches. Add the onion. Bring the water to a boil, then reduce the heat so bubbles are barely visible. Cover the pot tightly and let the beans cook undisturbed for 45 minutes.
2. Try a bean. If it’s at all tender, add the salt and pepper. Make sure the beans are still covered by about an inch of water. Add a little more if necessary. If the beans are still hard, don’t add seasoning yet and make sure they’re covered by about two inches of water, if not, add some.
3. Return the liquid to its very gentle bubble and cover. Now start checking for doneness every 10 to 15 minutes and if necessary add enough water to keep the beans just submerged. Small beans will take as little as 15 minutes or more. Older or larger beans can take up to an hour or more. If you haven’t added salt and pepper yet, add them when the beans are just turning tender.
4. Add the greens and cook until they are tender, 10 to 30 minutes depending on the thickness of the stems. If you want a soupy mixture add more water. Remove the onion. A few minutes before serving, stir in the garlic and olive oil. Spoon the beans and greens into bowls, and garnish with Parmesan and breadcrumbs.

Notes: Use any white bean. Substitute dried with canned beans.

Filed Under: News, Seasonal Recipes Tagged With: beans and greens, cheese, dried beans, kale, onion, Parmesan, swiss chard, winter

Simple Raw Kale Salad

July 27, 2020 By marketeditor

AdobeStock

Recipe provided by Echo Creek Farm

Ingredients
*Ingredients currently available at the farmers’ market
● 5 cups kale*, cut into ribbons
● 2 Tbls lemon juice
● Sea salt to taste

Instructions
Stack the kale leaves, roll into rough bundles, and slice into thin (1/4 in.) ribbons. Place the kale in a large bowl and drizzle with lemon juice which helps to soften the kale. Sprinkle with sea salt and toss to combine.

Filed Under: News, Seasonal Recipes Tagged With: Echo Creek Farm, kale, no heat, raw, salad, side dish, simple, Summer

Mushroom Kale Pizza

February 24, 2020 By marketeditor

Adapted from the recipe by Half Baked Harvest, shared by My Saratoga Kitchen Table
Serves: 6 servings

 

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups shredded Tuscan kale*
● 2 Tablespoons olive oil
● 2 Tablespoons balsamic vinegar*
● 8 ounces mixed mushrooms*, torn
● 2 cloves garlic*, minced
● 2 Tablespoons fresh thyme leaves*, plus more for serving
● kosher salt and pepper
● ½ pound pizza dough, homemade or store-bought
● 4 fresh sage leaves*, chopped
● 1 pinch crushed red pepper flakes
● 1 cup shredded Havarti cheese* (I used Argyle Cheese Farmer’s Faith)
● 1 Tablespoon butter*, thinly sliced into 3 pieces

 

Instructions
1. Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil.
2. In a medium bowl, combine the kale, olive oil, and vinegar. Massage the kale with your hands for 1 minute. Add the mushrooms, garlic, thyme, salt, and pepper.
3. On a lightly floured surface, roll the dough out to a 10 to 12-inch circle. Transfer the dough to a prepared baking sheet.
4. Top the dough with sage, red pepper and then layer the kale mushroom mixture. Top with Havarti cheese and thin slices of butter.
5. Bake for 10 to 15 minutes or until the crust is golden and cheese is melted.
6. Top with fresh thyme.

Notes:
● If using a cast-iron skillet, place the skillet in a hot oven for about 10 minutes. You can heat the skillet on the stovetop. Be careful not to let the skillet start smoking or get scorching hot. Add oil and maybe sprinkle a little cornmeal in the skillet. Carefully add the dough to the skillet, pressing the dough up the sides.
● The original recipe calls for 1 Tablespoon fig preserves spread on the dough and 3 ounces of goat cheese crumbled and added with the red pepper.

Filed Under: News, Seasonal Recipes Tagged With: balsamic vinegar, butter, cheese, garlic, havarti, kale, mushroom kale pizza, mushrooms, Pizza, sage, thyme

Kale Pesto Pasta

April 15, 2019 By marketeditor

Adapted from the recipe by Cookie and Kate

Cook Time and Prep Time: 13 minutes

INGREDIENTS
*Ingredients currently available at the farmers’ market
Pesto
● 4 cloves garlic*
● 1 small bunch of kale* (about 3 cups)
● ¾ cup hemp seeds or toasted walnuts
● 2 tablespoons lemon juice
● 1 teaspoon fine-grain sea salt
● ¼ teaspoon ground pepper
● Red pepper flakes, optional
● Extra-virgin olive oil (more if desired)
● Optional: ⅓ cup grated Parmesan cheese*
Pasta
● 1 pound pasta*, any kind
● 1 cup reserved pasta water

INSTRUCTIONS
1. Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
2. Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the pesto.
3. If you intend to have leftovers, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary.

Filed Under: News, Seasonal Recipes Tagged With: cheese, garlic, kale, Parmesan, pasta, Pesto

Kale Salad with Roasted Acorn Squash

February 8, 2018 By marketeditor

Adapted from recipe by Kitchen Confidante, shared by My Saratoga Kitchen Table

Serves: 6

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

For the dressing:

  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon maple syrup*
  • 1½ teaspoons Dijon mustard
  • ¼ cup olive oil

For the salad:

  • 1 acorn squash, halved, seeds removed, and sliced into ½ inch thick slices*
  • 2 Tablespoons olive oil
  • 1 teaspoon paprika
  • 6 cups chopped kale*
  • 1 cup shredded carrots*
  • 1 cup shredded red cabbage*
  • ½ cup currants
  • ½ cup sunflower seeds, plus more for garnish
  • ½ cup crumbled goat cheese*

INSTRUCTIONS

  1. To make the dressing: In a small bowl, whisk together the vinegar, maple syrup, and mustard. While whisking, drizzle in the oil and continue whisking until the dressing is fully emulsified.
  2. To make the salad: Preheat the oven to 400 degrees with wire rack placed in the center. Line a baking sheet with parchment paper. In a bowl, toss the slices of squash in the oil. Place the slices of squash on the baking sheet. Season the squash with paprika. Place in the oven to roast for about 40 minutes, flipping halfway through.
  3. In a bowl, toss the kale with half of the dressing. Massage the kale with the dressing until wilted, the color is darker and looks shiny. Let it sit for around 5 minutes. Add the carrots, cabbage, currants, and sunflower seeds. Arrange the salad on a platter or in a salad bowl and top with the squash. Drizzle the remaining dressing and top with cheese and a few more seeds for garnish.

NOTES

Delicata squash makes a great addition or substitute for the acorn squash.

Filed Under: News, Seasonal Recipes Tagged With: acorn squash, Carrots, dinner, goat cheese, healthy eating, kale, lunch, market ingredients, red cabbage, salads, Saratoga Farmers' Market, Seasonal Recipes

Tossed Apple and Kale Salad

December 14, 2017 By marketeditor

Looking for a crisp and festive complement to your holiday table? Try this quick and healthy starter, compliments of chef and yoga instructor Meg Affonso.

 

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 bunch kale*
  • 1 pound firm apples*
  • ½  cup pumpkin or squash seeds*
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup*
  • Salt, to taste

 

Orange Mustard Vinaigrette

  • 4 tablespoons toasted sesame oil
  • 6 tablespoons apple cider vinegar
  • juice of 1 orange
  • 1 tablespoon Dijon (or other) mustard
  • 1 tablespoon pure maple syrup*
  • 1 teaspoon salt
  • black pepper to taste
  • 1 shallot*, minced

 

Preparation

  1. Lightly toast pumpkin seeds in a pan with olive oil and salt. Remove.
  2. Remove kale leaves from stems and tear into bite-size pieces. Steam in water until wilted. Drain and set aside.
  3. Chop apples into bite-size chunks.
  4. Combine kale and apples, and toss with maple syrup.
  5. Whisk together vinaigrette ingredients and drizzle over kale and apples.
  6. Top with pumpkin seeds. Toss lightly and serve.

Filed Under: News, Seasonal Recipes Tagged With: apples, holidays, kale, locally sourced meals, maple syrup, salad, Saratoga Farmers' Market, Seasonal cooking

Before Footer

Instagram

Have you tried any of @nettlemeadowfarm's newest S Have you tried any of @nettlemeadowfarm's newest Schroon Moon spreadable cow's cheeses yet? Go for savory or sweet with 5 different flavors. Pick some up at this Saturday's market - we'll be open 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #saratogany #wilton #518 #518eats #farmfresh #nofarmsnofood #dairy #cheese
We are honored to be nominated as one of the Best We are honored to be nominated as one of the Best Farmers’ Markets in the Capital Region for the Times Union’s Best of 2021! Thank you to all of our amazing customers and community for your continued support! You can vote for us daily under the category “Goods & Services” using this link: https://www.timesunion.com/bestof2021/ 
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#timesunionbestof2021 #timesunionbestof #saratogafarmersmarket #farmersmarket 
#supportlocal #shoplocal #saratogany #saratogasprings
Starting off the week with another MCM (Market Cru Starting off the week with another MCM (Market Crush Monday!) This week we talked to Kim from Mugzy’s Barkery who brings healthy, locally made dog treats to the market. 
 
1. How did Mugzy’s Barkery get started? 
My sister Jaime started the business just over 5 years ago to have a healthier treat option to give her beloved Olde English Bulldog, Mugzy. Our treats are all natural and organic, providing a healthy alternative to mass-produced treats for caring dog parents. 
 
 2. What’s your favorite part about vending at the market?
Definitely getting to see all the dogs! The funny thing is I know all our regular customer’s dogs by name, not the owners. 
 
3. What are your most popular treat flavors?
Pumpkin paws (grain-free biscuits) and the pupcakes (a bite-sized treat) are really popular with the dogs but we also have flavors like PB cookie cups, apple cheddar training treats, banana buddies and more, so something to fit any pup’s tastes!
 
The PB cookie cups have been tried and approved by our market assistant’s dog, Lacey! 
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#saratogafarmersmarket #farmersmarket #saratoga #upstateny #shoplocal #saratogadog #farmersmarketfresh #mugzysbarkery #dogtreats #healthydogtreats
No need for an international flight when you can j No need for an international flight when you can journey around the world at the market! 🌍 Between Italian, Mediterranean, and Ukrainian, our vendors bring some of their best home cuisines to the market.
 
Have you tried My Dacha's Ukrainian food yet? Choose from lots of delicious options like pierogies, stuffed cabbage, kielbasa, or opt for sweet crepes. 🥟🤤 (If you've tried their food, what's your favorite?!)

We're open this Saturday, 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #food #ukrainian #pierogies

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