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Shop Local, Eat Fresh

locally made

Simple Bread Pudding

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Adapted from the recipe by Mark Bittman

Yield: 6 to 8 servings

Prep & cook time: 1hr 45 min

There aren’t often leftovers from a loaf of locally made bread. However, if you find that you have extra or part of a loaf has gotten stale, we highly recommend bread pudding as a delicious way to enjoy bread to its very end. 

Ingredients

  • 2 cups milk*
  • 2 tablespoons unsalted butter, more for greasing pan
  • 1 teaspoon vanilla extract
  • ⅓ cup sugar
  •  Pinch salt
  • ½ loaf sweet egg bread (like brioche-style bread*, cinnamon raisin bread*, challah, cinnamon rolls) cut into 2-inch cubes (about 5 to 6 cups)
  • 4 eggs*, beaten

Instructions

  1. Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar, and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  2. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Let sit for 1 hour.
  3. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Notes: Try adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice, and cardamom.

New Vendor Brings Spätzle Love to Wednesday Market


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By Julia Howard, Market Director

Minutes before the opening bell rings Wednesdays at the Saratoga Farmers’ Market, Julz and Marty Irion fire up a burner to warm samples of their product, a gluten free spätzle.

The bell rings and a heady aroma fills the air. Market goers walk by, stop and smell.
“Would you like a sample?” Marty asks. As the shoppers taste the dish, Marty and Julz tell its story. Spätzle is a German dish made typically with wheat, flour, and eggs. The Irions’ version is gluten free, made with a blend of tapioca, corn, and potato flours along with local milk and eggs, and nutmeg. 

The Vermont Spatzle Company. Photo courtesy of Pattie Garrett

Together, Marty and Julz have created a no-boil spätzle that is unique, delicious, and the only one of its kind worldwide.

Marty was born in Erlangen, Germany and loved the dish made the traditional way. He and Julz met in 1985 and married four years later. Julz started to make spätzle for the family.

Eight years ago, the couple needed to drop wheat from their diets. They were unwilling to let go of their love for spätzle so Julz began experimenting with alternatives. She found that creating a good gluten free version of the German favorite was not easy. The experiments stretched out for seven years. Until March 2017. “The family sat around the dinner table that night,” recalls Marty. “We taste it and we all said at the same time, ‘This is so good.’ ” They also realized they needed to share it, and decided, on March 11, 2017, to go forth with that plan.

Vermont Spätzle Company, based in Arlington, VT, sold its first spätzle in June 2017. The Irions offer it now at 60 stores and farmers’ markets. The appeal of their spätzle goes beyond being gluten free. On the packaging are the words “Package to pan in 90 seconds”, making spätzle a quick and easy dish to prepare.

For Julz, perfecting spätzle has been a carefully thought out craft. It’s not just the ingredients that matter, she says, but also the method of combining them, one at a time, in layers. She emphasizes its versatility: Her spätzle absorbs flavor, retains moisture, and is readily combined with a wide range of ingredients. Marty meanwhile focuses on his love for spätzle, a love he shares as he offers samples and stories.

Both he and Julz are gratified that so many customers keep coming back.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at High Rock Park. Find us on Facebook, Twitter, Instagram, and the FreshFoodNY app. E-mail friends@saratogafarmers.org for volunteer opportunities.
 

Cheesecake Maker Brings Family Favorites to Farmers’ Market

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By Himanee Gupta-Carlson

 

Photo courtesy of Grandma Apple’s Cheesecake

Tucked into a corner of the Saratoga Farmers’ Market is a cheesecake maker. To market regulars, she is coming to be known as Grandma Apple.

Grandma Apple is Connie Capasso, owner of Grandma Apple’s Cheesecakes. She handcrafts her cheesecakes from high-quality, locally sourced ingredients and transports them to the market via a portable refrigerator that keeps the cheesecakes chilled and ready for on-the-spot eating.

The cheesecakes are available in individual cups for $4.50 each.

“Customers love the individual size,” says Capasso. “I appreciate that I can bake right in the cup and that the cup itself is recyclable.”

Like many artisanal businesses, Grandma Apple’s Cheesecakes grew from a passion.

Capasso has a large family and often would bake cheesecakes for them, trying out different crusts and flavors. Her family encouraged her to turn the baking into a business, so Capasso did some research, had a commercial kitchen built, and established a limited liability corporation. She joined the Saratoga Farmers’ Market last November during its indoor season and now sells at the Wednesday and Saturday markets and at a market in Albany.

Like the business, the name Grandma Apple has family roots. As Capasso tells it, her eldest grandson – now 21 and one of nine – used to call a number of women in the family “Grandma.” Some of these women were grandmothers and some were great-grandmothers. She knew that he loved apples so she always had them on hand when he would come to visit.

“When he was old enough to start speaking, I became Grandma Apple,” Capasso says. “Now all nine grandkids know me as Grandma Apple.”

The cheesecakes come in several flavors in a range of flavors including some standards such as traditional, chocolate, lemon, and peanut butter. But Capasso likes to experiment and often adds different flavors once her experiments have passed the ultimate taste test — her family’s approval.

“Every so often we have a taste test day,” she says. “It’s a blind tasting. I bring out the flavors, and they give me their feedback.”

Capasso also makes larger cheesecakes, which are available through special order. Visit her at the market, on the FreshFoodNY app, or email GrandmaApplesCheesecakes@gmail.com to learn more.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at High Rock Park. Find us on Facebook and Instagram, and check us out on the FreshFoodNY app. E-mail friends@saratogafarmers.org for volunteer opportunities.

A Little Bit of Chocolate with Your Veggies?

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By Himanee Gupta-Carlson

 

Photo courtesy of Pattie Garrett

As much as we hate to admit it, chocolate is neither a fruit nor a vegetable. But, as Alli and Hank Rose are demonstrating each Saturday at the Saratoga Farmers’ Market, it is versatile, somewhat healthy and very delicious.

The Roses own Saratoga Chocolate Co., one of the newest vendors at the farmers’ market. They offer handmade and hand-wrapped chocolate bars, barks, truffles, and hot chocolate mixes.

Chocolate-making began as a “foodie passion” and “kitchen experiment” for Alli about 15 years ago, after her day-job in clean energy was done. She created treats for her family, gifts for friends, and occasionally larger orders for weddings, caterers, and wine bars.

Then, Hank’s job ended. “We always talked about doing something more on our own, where we could work together,” says Alli. “The time was right.”

The couple launched Saratoga Chocolate Co. in November 2016, after a year of structured, conscientious planning.

“We tasted about 500 varieties of chocolates being sold locally,” said Alli, “and tested almost as many blends on our own. We had these enormous spreadsheets where we kept track of the results, trying to get a feel for what tasted best to the palate.”

Photo courtesy of Pattie Garrett

The Roses are not “bean to bar” chocolate makers, though that is a future prospect. What this means is they do not start to make their chocolate from the cacao bean itself. Rather, they make their chocolates from carefully sourced couverture, which is a high-quality chocolate produced by grinding the bean to a finer texture and adding a higher percentage of cocoa butter to the finished product. Couverture is especially suitable for creating the bars, barks, and truffles that Saratoga Chocolate features.  

The Roses’ work with chocolate in a region that does not grow the cacao beans, but this helps convey an understanding of how making local products might convey global consciousness. For instance, they are careful in trying to select chocolate that is not only of a high quality but is responsibly sourced, harvested, and often processed in a single country of origin. From there, the Roses blend their favorite chocolates and ingredients to coax the flavor they seek in each of their confections.

Alli calls chocolate a healthy food in moderation. It lifts the spirits and contains some health benefits. And of course it tastes delicious.

Visit the Saratoga Farmers’ Market 9 a.m.-1 p.m. Saturdays at the Lincoln Baths Building in Saratoga Spa State Park; follow us on Twitter, Facebook, and Instagram; and contact friends@saratogafarmersmarket.org for volunteer opportunities.

Holiday Market Showcases a Different Facet of Farming

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By Himanee Gupta-Carlson

 

Dark Horse Designs, photo courtesy of Pattie Garrett

Often we think that farms are only about food. We know and love our favorite farmers at the Saratoga Farmers’ Market for the produce they grow and the animals they raise. Less known perhaps is the creativity that comes from farming and its spirit of doing things one’s self.

That creativity shows itself in full force at the holiday market.

The holiday market is a special offering of the Saratoga Farmers’ Market that takes place through Dec. 30 alongside the regular market. It features specialty foods, handicrafts, and opportunities to participate in such activities as making your own wrapping paper.

Last Saturday at the market, I headed upstairs where the holiday vendors were based. For the next half hour, I sampled Saratoga Chocolate Co. niblets, sniffed beans roasted by the Upper Hudson Coffee, and admired the horseshoe wine racks made by metalworker William Herrington, and the ceramic creations from Zoe Burghard, and the market’s newest holiday addition handmade furniture from Dark Horse Designs in Ballston Spa.

The artists behind these creations greeted market shoppers and described their creations. Dark Horse’s Heather Mason, for instance, noted that the workbenches, dog beds, and kitchen islands on display all came from the horse farm itself. The farm recently replaced its fencing. Rather than throw out the wood, owner Kyle Hauptfleisch turned it into kitchen islands that contain shelving, work tables, drawers, and even horseshoes for hanging dish towels on the side. Mason added paint and other designs.

Living Resources at 70 Beekman, photo courtesy of Pattie Garrett

I also made wrapping paper with help from Emily Valle, of Living Resources Art. Valle laid down a sheet of plain packaging paper and handed me raw potatoes, purchased from the vendors downstairs and cut to create stamps of trees and stars. I created my paper by dipping the stamps into the paint and imprinting them on paper. Valle taped my paper to some railing and I did my weekly shopping as the paint dried.

Living Resources will be at the market again on December 23. Its gallery at 70 Beekman St. also is open weekend afternoons from 2-4 p.m. for those who wish to create more intricate wrapping paper designs with self-carved linoleum blocks, for a $10 fee.

 

 

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. Saturdays at the Lincoln Baths Building in Saratoga Spa State Park. Follow us on Twitter, Facebook, and Instagram.