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maple syrup

Slow-Cooked Beef Shank with Polenta and Vegetables

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Recipe provided by market customer Enrico Patarini
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market

For beef shanks:
● 3-4 large carrots*, cut in rough cubes
● 1 large turnip, cut in medium-large cubes
● 1 medium onion*, cut into eighths
● 2 cloves garlic*, cut in large chunks
● 1 beef shank*
● 1 tbsp maple syrup*
● 1 cup of red wine*
● 1 tbsp balsamic vinegar
● Salt, to taste
● Parsley* for garnishing
● 2-3 cups water (to mostly cover meat)

For polenta:
● 1 cup dried Abenaki corn*, ground (use blender or food processor)
● 1 cup water + 3 cups water
● ½ cup mozzarella*, cubed
● 1 tbsp salt

Instructions
1. Lay down a thin layer of onion, carrot, and turnip. Place the shank on top of that. Fill in around the sides with the remaining onion, carrot, and turnip to fill the crock pot.
2. Sprinkle garlic on top and pour red wine on meat. Then splash balsamic vinegar and maple syrup on meat. Add salt and seasonings of choice (rosemary or Italian seasoning fit great) sprinkled over meat.
3. Put the crock pot on medium-low heat. Add water to cover about three-quarters of the meat. Add the lid. Leave it going for 4.5 to 5.5 hours, flipping meat and stirring veggies every hour or so. It’s done when a fork will pull away the meat from the bone without a knife.
4. For the polenta: Combine a cup of cornmeal with 1 cup of water in a bowl and stir together into a paste. Bring the other 3 cups of water to a boil and add a tablespoon of salt.
5. Once the water is boiling, add the corn paste to the boiling water. Stir around with a wooden spoon and try to keep it from sticking to sides. Turn heat to medium and keep it at a low boil. After 5 or so minutes of intermittent stirring it should be one mass.
6. Add in mozzarella, continue stirring for 1-2 minutes and turn off the heat once the chunks start to melt in. Leave it on the hot burner for 5-10 minutes to dry out a little more. Done when set.

Shaved Brussels Sprouts Salad

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AdobeStock

Recipe by Two Peas & Their Pod
Prep & assembly time: 15 mins
Makes 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

For the Dressing:
● ⅓ cup olive oil
● 1 tablespoon fresh lemon juice
● 2 tablespoons apple cider vinegar*
● 1 tablespoon pure maple syrup*
● 2 teaspoons Dijon mustard
● 1 clove garlic*, minced
● Kosher salt and black pepper to taste

For the Salad:
● 1 lb Brussels sprouts*, ends trimmed
● 1 large Honeycrisp* apple, chopped (or 2 small apples)
● ½ cup dried cranberries
● ½ cup sunflower seeds
● ⅓ cup shredded or shaved Parmesan cheese*
● Kosher salt and black pepper to taste

Instructions
1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.

Apple & Carrot “Superhero” Muffins

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Recipe by Cookie and Kate
Prep & Cook Time: 45 minutes
Yield: 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups packed almond meal or almond flour (10 ounces)
● 1 ½ cups old-fashioned oats
● 2 teaspoons ground cinnamon
● 1 teaspoon baking soda
● ½ teaspoon fine sea salt
● Optional mix-ins: ½ cup chopped walnuts, raisins, chocolate chips
● ½ cup honey* or maple syrup*
● 3 eggs*
● 6 tablespoons unsalted butter, melted
● 1 cup grated apple* (about 1 ½ apples)
● 1 cup peeled and grated carrots* (about 3 carrots)

Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
3. In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.


Notes:
MAKE THEM NUT FREE: (The muffins will no longer be gluten free with this variation) 2 cups whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick) and reduce the oats to 1 cup.

Chicken with Sweet Potatoes

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Recipe by Friends of the Market, adapted by My Saratoga Kitchen Table
Serves: 2

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market

  • ¼ cup unsalted butter
  • 2 skinless, boneless chicken breasts*
  • 1 sweet potato*, cleaned, peeled,and diced
  • 1 garlic clove*, unpeeled
  • pepper to taste
  • ¼ cup maple syrup*

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the butter into a roasting pan and melt in the oven. When butter is melted, swirl to coat the bottom of the pan and place the chicken, potatoes, and garlic clove into the pan. Sprinkle with pepper, turn the chicken, potatoes, and garlic to coat with butter.
  3. Bake in the preheated about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken and spoon pan drippings over the potatoes.
  4. Return to the oven and bake until the chicken and potatoes are tender and browned about 20 more minutes.
  5. To serve, squeeze the garlic from the baked cloves and spread the soft garlic over the chicken. Pour pan juices over the chicken and potatoes.

Notes:

The original recipe calls for 6 Yukon gold potatoes and 6 chicken leg quarters, split into drumsticks and thighs. Also the recipe calls for much more garlic cloves.

Nutrition Information:

Calories: 501 Fat: 26 g Saturated fat: 15 g Carbohydrates: 40 g Sugar: 29 g (25 added) Sodium: 468 mg Fiber: 2 g Protein: 27 g Cholesterol: 144 mg

Sugaring Season is Changing, But So Are Producers

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By Olivia Glaser, SFM Intern

The New York State Plastic Bag Ban, which was implemented on March 1 under the Plastic Waste Reduction Law, continues the effort to reduce plastic waste introduced into the environment.  Plastic grocery bags are no longer available, and consumers are encouraged to bring their own reusable bags for shopping.  For Gina Willis of Slate Valley Farms, post-consumer waste has been a hot topic with her maple and honey production.

Glass bottles at Slate Valley Farms, photo by Pattie Garrett

Willis sells maple in 16 and 32 ounce glass jars in addition to the standard plastic jugs of maple syrup. This reusable, zero-waste packaging works on a closed-loop system: customers put down a 50 cent deposit on their jars and when they bring them back, they can either get their 50 cents back or put it towards their next purchase.  Willis cleans the jars by boiling and sanitizing them in her autoclave machine.  She explains that her great grandmother also packaged syrup this way when she ran the family farm.  The packaging started as glass jars and switched to ceramic jugs, tins (which Willis still sells as a novelty product), and then plastic.

As I was talking to Willis at the Market, Julia, a customer of Slate Valley Farm stopped by to return her glass jar, calling choosing glass over plastic “the intuitive choice.” She chooses jars as they are reusable, recyclable, and she uses them to store granola at home before returning them.

Gina Willis from Slate Valley Farms, photo by Pattie Garrett

Willis has noticed a shift among her consumers, who are more concerned about their plastic use.  By giving them the chance to purchase a zero waste product, it’s win-win for her and the consumer.

Given the effect of our changing climate on her operation, Willis explains that “things have definitely changed” over the course of her life. The sugaring season used to start in March and run through April.  Now, the warmer season comes early and she can see the difference as early as January.  A long spring is necessary for a successful harvest, as temperatures must be freezing at night and above freezing during the day for the sap to run.  A maple season, which used to be about eight weeks long, can now be as short as three or four weeks.  “You need spring!” she emphasizes.

For Willis, sugaring is ultimately getting more expensive in addition to the climate-related difficulties.  “It’s testing me,” she explains, but adds enthusiastically that “I’ll always do this.”

This week’s recipe: Chicken with Sweet Potatoes

Apple Cinnamon Smoothie

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Recipe shared by Moon Cycle Seed Company
Makes 1 smoothie

Ideal for cycling phase #1 with the pumpkin and flaxseed blend. Follicular phase foods include high protein for giving muscle building blocks and high-fat foods along with good sources of folate, vitamin B12 and vitamin E to nourish the follicle.

Ingredients
*Ingredients currently available at the farmers’ market
● 1 apple*, peeled and cored
● ½ cup vanilla Greek yogurt* (preferably organic) or 1 tbsp vanilla protein powder
● ½ cup almond milk
● 1 tsp vanilla extract
● 2 tbsp honey* or maple syrup*
● 2 TBSP pumpkin/flax blend*
● 1 tsp cinnamon
● 2 tsp coconut oil

Instructions
Blend all ingredients together until smooth. Enjoy!