• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

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

kohlrabi

Herbed Spring Salad with Egg and Walnuts

April 14, 2021 By marketeditor

iStock

Adapted from the recipe by David Tanis
Yield: 4 servings
Time: 1 hour

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a seared pork chop. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Ingredients:
*Ingredients currently available at the farmers’ market

FOR THE VINAIGRETTE:
● 2 tablespoons finely diced yellow onion*
● 1 tablespoon Dijon mustard
● 1 tablespoon red wine vinegar or sherry vinegar
● 3 tablespoons lemon juice, plus more to taste
● ½ teaspoon grated garlic* (from 2 small cloves)
● Kosher salt and black pepper
● ¼ cup walnut oil or extra-virgin olive oil

FOR THE SALAD:
● 4 cups lightly packed watercress* or a mixture of salad greens*
● 3 medium beets*, cooked, peeled, and cut in wedges
● ½ cup thinly sliced radish* (6 to 8 medium radishes)
● ½ cup thinly sliced turnip* (or use small kohlrabi*)
● ½ cup thinly sliced cucumber*
● Kosher salt and black pepper
● 2 tablespoons roughly chopped dill*
● 2 tablespoons basil* leaves, torn
● 4 (7-minute) boiled eggs*
● 1 cup toasted walnut halves

Instructions
1. Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice, and garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
2. Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
3. Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip, and cucumber. Season with salt and pepper. Add dill, basil, and half of the vinaigrette. Toss gently to coat.
4. Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

Filed Under: News, Seasonal Recipes Tagged With: basil, beets, cucumber, dill, eggs, garlic, kohlrabi, onion, radish, salad, salad greens, spring, turnip, watercress

Kohlrabi in Cream Sauce

November 4, 2019 By marketeditor

Recipe by Jennifer McGavin, shared by My Saratoga Kitchen Table
Yields 4 servings
Prep & cook time: 30 mins

This simple side dish may complement salt potatoes, rice, fried eggs, or even a pan-fried schnitzel. The author also recommends serving alongside breaded, pan-fried fish.

Kohlrabi in cream sauce, photo by Pattie Garrettt

Ingredients
*Ingredients currently available at the farmers’ market
● 3 to 4 fresh kohlrabi*
● 2 cups broth or salted water
● 1 1/2 tablespoons butter*
● 2 tablespoons flour
● Freshly grated nutmeg to taste
● Salt to taste
● Garnish: parsley*

Instructions

Parboil the Kohlrabi

  1. Cut away the kohlrabi’s outer skin, being sure to remove any woody or stringy parts, just under the surface. If the bulb is young, you will not have to cut as deep as if it is old. If possible, save some of the inner, tender leaves for garnish.
  2. Cut the bulb into thick slices with a large knife, then into strips or cubes, as you like.
  3. Heat the vegetable broth or salted water to boiling, then add the kohlrabi, reduce the heat and cook the vegetables until soft, 5 to 10 minutes. Drain, reserving broth, and set aside.

Make a White Sauce or “die Mehlschwitze”

  1. Melt butter in a pan and stir in the flour. For a gluten-free sauce, use gluten-free flour, such as rice flour, brown rice flour or sorghum flour, all of which thicken just fine.
  2. Cook the flour in the butter over medium heat for several minutes, stirring constantly.
  3. Little by little add the saved broth or cooking water. Stir after each addition until smooth, then bring it back to bubbling. Add enough of the broth to make a velvety sauce, about 1 to 2 cups.
  4. Season to taste with freshly grated nutmeg and salt.
  5. Stir in the cooked kohlrabi and heat through.
  6. Chop the reserved leaves and some parsley and sprinkle on top of the vegetables for a little color and a nice presentation. Enjoy!

Filed Under: News, Seasonal Recipes Tagged With: butter, kohlrabi, kohrabi in cream sauce, parsley

Exclusive Farmers’ Market Favorites

November 4, 2019 By marketeditor

By Julia Howard

Despite cloudy skies, daylight poured into the Wilton Mall illuminating tables filled with locally produced goods this past Saturday. Amongst boxes of carrots, piles of cabbages, and stalks of Brussels sprouts are distinct, yet lesser-known fruit and vegetables. These varieties have unique flavors and unusual patterns and colors. They reflect the variety that grows in our region and they can’t be found in grocery stores – making them exclusive farmers’ market favorites.

Romanesco from Gomez Veggie Ville, photo by Pattie Garrett

Romanesco, a relative of broccoli and cauliflower, is chartreuse in color and has a striking fractal pattern. When compared to a traditional cauliflower, its texture is far more crunchy and its flavor is delicate and nutty. Romanesco can be blanched and added to salads, veggie trays, and cold pasta dishes. It may also be roasted or sauteed in olive oil.

Kohlrabi from Owl Wood Farm, photo by Pattie Garrett

Kohlrabi is another unfamiliar brassica. With a taste and texture that is similar to a broccoli stem or cabbage heart, it’s flavor is milder and sweeter. The young stem can be as crisp and juicy as an apple, although much less sweet. The bulbous part of this vegetable may be used raw in salads or slaws. Even the leaves are edible and can be used in place of collard greens and kale.

Lion’s Mane from Mariaville Mushroom Men, photo by Pattie Garrett

Lion’s mane is one of the most interesting-looking and beautiful mushrooms. Its flavor and texture are similar to crab or lobster meat: a sweet-savory flavor, and meaty texture. To prepare, tear the whole mushrooms into bite-sized wedges. Heat a large skillet and dry sauté the mushroom pieces until the edges begin to brown. Add a pat of butter and a clove of finely chopped garlic to the skillet and toss to coat. Cook the mushrooms until they are golden brown and finish with a pinch of sea salt.

Yellow tomatoes have thick skin and are succulent and meaty in texture. Yellow varieties of tomatoes are rather sweet, and often taste milder and less acidic than red tomatoes. Yellow tomatoes are exclusively available at Shushan Valley Hydro Farms throughout the winter.

On your next trip to the farmers’ market, shop spontaneously and try something new. Ask your farmer about these lesser-known fruits and vegetables and how to prepare them – it’s easy!

Filed Under: Featured Article, homepage feature, News Tagged With: Gomez Veggie Ville, kohlrabi, lions mane, mushroom, Owl Wood Farm, romanesco, Shushan Valley Hydro Farms, unusual finds, vegetables, yellow tomatoes

Before Footer

Instagram

Produce from some of our amazing agriculture vendo Produce from some of our amazing agriculture vendors at today’s market!
Attention granola lovers!! Today is National Grano Attention granola lovers!! Today is National Granola Day. In honor of this, all sales with our friends from @toganola are 10% off this Saturday only! Their granola products are packaged in sustainable packaging and free of gluten, dairy & soy. 

Our winter market runs today from 9:3-1:30 in the Wilton Mall food court. Hope you can make it!

Photo of and provided by @toganola 

#saratogasprings #saratogafarmersmarket #farmersmarket #granola #toganola #thingstodoinupstateny #organic #shopsmall #shoplocal #nationalgranoladay
Our new 2023 Freshconnect $2 coupons arrived today Our new 2023 Freshconnect $2 coupons arrived today! For every $5 you spend using your SNAP/EBT card at our market, receive $2 in coupons. FreshConnect bucks can be used to buy: vegetables, meat, milk, eggs, honey, baked items, jams, plants that bear food, and prepared foods that are packed to eat at home. Plus, there’s no cap on issuance! Stop by our information stand to learn more. We’ll be open 9:30-1:30 tomorrow. ❄️🌾

#freshconnect #snap #ebt #nutrition #health #agriculture #shoplocal #shopssmall #farmtotable #saratogasprings #saratogafarmersmarket #farmersmarket #thingstodoinupstateny @wilton_mall_leasing
Interested in growing your business? Farmers’ ma Interested in growing your business? Farmers’ markets are a great way to start networking and finding your customer base. For 45 years, the Saratoga Farmers’ Market has provided a platform for local farmers, artisans, bakers and more build their businesses into what they are today. If you’d like to join our community, please submit your 2023 Summer Vendor application. The link can be found in our bio. Last day to apply is January 31st. DM us here or email me at sfma.manager@gmail.com with any questions!! 

#farmersmarket #startup #smallbusiness #shoplocal #entrepreneur #community #saratogasprings #thingstodoinupstateny #growyourbusiness
This error message is only visible to WordPress admins

Footer

With support from our friends at:

Copyright © 2023 · Saratoga Farmers Market · Design by REACH CREATIVE

    COVID-19: Check our latest Safety Guidelines!
  • Markets
    • Our Markets
  • Vendors
    • Vendor Directory
    • Becoming a Vendor
  • About Us
    • SFM Association
    • History
  • Programs
    • SNAP/EBT & FMNP
    • POP Club for Kids
    • Summer Internships
    • Compost Collection
  • Get Involved
  • News
    • Featured Article
    • Seasonal Recipes
    • Weekly Newsletter
  • FAQ
  • Contact us
    • Message us!