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mashed potatoes

Shepherd’s Pie

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Shepherd’s pie, photo by Pattie Garrett

“One of my favorite post-holiday meals is Shepherd’s pie. It’s still a comfort food and one that reminds me of being home for the holidays to this day. The recipe is simple, delicious, and helps use up some holiday leftovers” – Ariel Garland of Hebron Valley Veal

Recipe shared by Hebron Valley Veal
Serves 6-8
Prep & cook time: 40 mins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 pounds ground veal*
● 1 large sweet onion*
● 1/4 cup ketchup
● 3 cups frozen sweet corn
● Leftover mashed potatoes*

Instructions
Pre-heat oven to 350 degrees. Brown the ground veal with the diced onion. Once cooked through and the onions are translucent, add the ketchup. Put the mixture in the bottom of your desired baking dish.

Top that with the frozen corn (you can add more or use less depending on your preference). Spread that out evenly over the meat. Next, layer the mashed potatoes over the corn at least an inch thick. Put a few dabs of butter over the top. Bake until warmed through, about 30 minutes.

A Farm-to-Table Thanksgiving Guide, Part 2: Sides, Desserts, and More

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By Emily Meagher

Last week, we looked at the different meats (and meat alternatives) that will be available at the farmers’ market this holiday season, with something for any size gathering. This week, we are looking at all the other items our vendors will offer this Saturday to make your favorite sides, desserts, and more.

Gomez Veggie Ville, photo by Pattie Garrett

Since traditional Thanksgiving meals use seasonal ingredients, you will find many vegetables needed to create your favorite dinner sides at the farmers’ market. A mash will please most holiday guests, and local farms have potatoes aplenty right now. Mix it up by grabbing beer from Mean Max Brew Works to make beer mashed potatoes (recipe below!). Sweet potatoes or celeriac also work great for a mash.

Nettle Meadow, photo by Emily Meagher

Many types of squash are available to make into soup or pie. For flavorful roasted vegetables, try carrots, brussels sprouts, and kohlrabi. If a side salad is on your menu, we have fresh greens and kale. Grab maple syrup or honey, too, for a delicious glaze or dressing. You will find plenty of fresh herbs at Shushan Valley Hydro Farm. Add these herbs to stuffing along with freshly baked bread, which you can get on Saturday to turn perfectly stale for baking by Thursday. For a low-carb option, try cauliflower stuffing instead. Add cranberry jam from Kokinda Farm for an easy and delicious condiment.

Then, for the sweetest part of dinner: dessert. You can find baked goods at several vendors, including frozen, unbaked pies at The Food Florist for an easy dessert that still feels homemade. One of the market’s newest vendors Boozy Moo!, offers alcohol-infused ice cream (5% ABV) to add a joyful spirit to the event (a great way to reduce any potential family friction!).

Muddy Trail Jerky Co., photo by Emily Meagher

And, for those who prefer savory over sweet, charcuterie boards and cheese plates are always a holiday hit. Add items like Nettle Meadow’s cranberry fromage frais for a seasonal touch.

Whiskey, beer, spirits, and ciders are available to be enjoyed with your meal. Add Muddy Trail Jerky’s mulling spices to the latter for a heartwarming way to cap a day spent enjoying good food with your loved ones.

This week’s recipe: Beer Mashed Potatoes

Comfort Foods for Christmas

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By Himanee Gupta-Carlson

Prepping Roast Chicken, Adobe Stock

Short days, long nights, and frigid wind chills characterize our winter holidays, even without a pandemic. This kind of weather offers an excuse to forgo extensive meals and focus on what is elegantly simple: dishes that require few ingredients and few steps to prepare. With foods from our local farmers, elegance is easy.

Think roast chicken. Pick up a half or whole chicken at the Saratoga Farmers’ Market, fresh or frozen. If frozen, thaw. If fresh, immediately wrap the breast and wing in aluminum foil and roast in an open pot at 450 degrees for 15-18 minutes. Remove the pot from the oven, cool the oven down to 325 degrees, unwrap the foil, put a lid on the pot, and continue cooking for an additional 15-17 minutes a pound, usually about 50 minutes for a three-pound chicken. You can add salt and pepper, lemon, herbs, or any other seasonings to the chicken beforehand. But farm-raised chicken is delicious as is.

While the chicken is cooking, consider adding mashed potatoes. Wash potatoes and scrub skins of debris. Boil until soft or cook in an instant pot. Then, melt butter or heat oil in a stovetop pot. Add potatoes, and mash until they’re of a consistency you like. Salt, pepper, herbs, and milk can enhance the flavor.

Pleasant Valley Farm, photo by Pattie Garrett

Carrots, turnips, and beets tossed in oil and seasoned with salt and pepper can roast nicely as your chicken cooks. Or try boiling these nutritious root vegetables on the stove until fork tender and tossing in a half or quarter head of cabbage toward the end.

Finally, try onion soup. Warm 5-6 cups of chicken stock (or any other meat stock or vegetable broth) in a soup pot. While the stock is simmering, thinly slice about five medium-sized onions. Cook with oil or butter in a skillet at medium-low heat until the onions have caramelized, about 25 minutes. The key is to get the onions soft but to stir often so they do not stick to the pan. Turn the heat down and add a tablespoon of flour. Toss well, then add to simmering stock, stirring gently to dissolve the flour. Serve with toasted bread and sliced cheese.

This week’s recipe: French Onion Soup

Mashed Celeriac and Potatoes

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Celeriac (sliced)

Adapted from recipe by Mary-Frances Heck, shared by My Saratoga Kitchen Table

Makes 12 servings

 

 

 

 

Ingredients

*Ingredients available at the farmers’ market

  • 2 pounds celeriac (celery root)*, peeled and cut into 1-inch pieces
  • 3 pounds potatoes*, peeled and cut into 1-inch pieces
  • 1 cup whole-milk plain Greek yogurt*
  • 4 tablespoons unsalted butter*
  • 1 tablespoon Dijon mustard
  • 1¼ teaspoons salt
  • 1 teaspoon ground pepper
  • ¼ cup chopped fresh green onions*, plus more for garnish
  • 1½ cups thinly sliced shallots*
  • 6 tablespoons extra-virgin olive oil

Preparation

  1. Place celeriac in a large pot and add 3 inches of water. Cover and bring to a boil over high heat. Add potatoes, cover and return to a boil. Reduce heat to a simmer and cook until the vegetables are very tender about 25 minutes.
  2. Meanwhile, preheat oven to 400°F. Coat a 3-quart shallow baking dish with cooking spray.
  3. Drain the vegetables and return to the pot. Mash with a potato masher to a coarse consistency. Add yogurt, butter, mustard, salt, and pepper; mash until mostly smooth. Add green onions and stir to combine. Spoon the mixture into the prepared baking dish. Smooth the top. Tightly cover the pan with foil.
  4. Bake for 45 minutes. Uncover and continue baking until the top is browned, about 30 minutes more.
  5. Meanwhile, prepare fried shallots: Separate shallot slices into rings. Heat oil in a small skillet or saucepan over medium-high heat until shimmering. (To test if it’s hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add half the shallots and cook, stirring frequently, until browned, 4 to 6 minutes. Remove pan from heat and use a slotted spoon to transfer the shallots to a paper-towel-lined plate. Cook the remaining shallots and transfer to the plate. They will get crispier as they cool. (Discard remaining oil.)
  6. Let the casserole cool for 10 minutes. Serve topped with the fried shallots and more chives, if desired.