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Cornbread

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Recipe by Donna Bryson

Cornbread compliments roasted chicken and duck, braised greens, balsamic-glazed beets, and many other savory dishes. Or simply slather a slice with local honey or jam and enjoy as a treat.

Ingredients
*Ingredients available at the farmers’ market
● About 2 tablespoons fat (butter, oil, bacon drippings…)
● 1 cup flour
● 1 cup cornmeal*
● 1 teaspoon salt
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 2 eggs*, beaten
● 1 cup buttermilk* (if you choose to use regular milk*, omit baking soda and add another teaspoon of baking powder).

Instructions
1. Preheat oven to 350 degrees F.
2. While the oven is heating, place fat in cast iron skillet or other baking dish and put skillet/baking dish in the oven.
3. In a bowl, mix dry ingredients with a fork, tossing them to get some air into them.
4. Add wet ingredients quickly and blend until batter is just a bit thicker than pancake batter. Add more milk, if needed.
5. Take the pan out of the oven, swirl sizzling fat quickly to coat the pan, and pour excess into the batter.
6. Mix well, then pour the batter into the hot pan.
7. Put the pan in the oven and bake until golden brown on top and a toothpick (or fork) poked into the center comes out clean (about 30-40 minutes).

Apple Kuchen

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Apple Kuchen, photo by Pattie Garrett

Adapted from the recipe by Chocolatechocolateandmore.com,
shared by My Saratoga Kitchen Table
Serves: 12

Ingredients
*Ingredients currently available at the farmers’ market
Cake:
● ½ cup butter, room temperature
● ⅔ cup sugar
● 2 eggs*
● 2 teaspoons vanilla extract
● 1½ cup all-purpose flour
● 1½ teaspoons baking powder
● ¼ teaspoons salt
● 1 teaspoon apple pie seasoning*
● ½ cup Greek yogurt*
● 4-5 medium apples*

Topping:
● 3 Tablespoons sugar
● ½ teaspoon apple pie seasoning*

Glaze:
● 1 cup powdered sugar
● 1½ Tablespoons milk*
● ¼ teaspoon vanilla extract

Instructions
1. For Cake: Cream butter and sugar together until light and fluffy. Add eggs one at a time, add vanilla.
2. Combine flour, baking powder, salt, and cinnamon in a small bowl.
3. Alternating, add flour mixture and sour cream, starting and ending with flour. Mixing just until each addition is incorporated into the batter.
4. Lightly grease a 9 X 13 baking pan. Spoon batter into prepared pan.
5. Peel, core, and slice apples into thin slices. Place apples in a single layer across the top of the batter.
6. For Topping: Combine sugar and cinnamon. Sprinkle over top of apple layer.
7. Bake in a 350-degree oven for 40 minutes, until a toothpick inserted in the center comes out clean.
8. Remove cake from oven and let cool for 30 minutes.
9. For Glaze: Combine powdered sugar, milk, and vanilla, stirring until smooth. Drizzle over top of the cake. Serve cake still warm or can be served cooled.

Mushroom Quiche

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Photo by Pattie Garrett

Recipe by Bon Appétit Test Kitchen featured on Epicurious and shared by My Saratoga Kitchen Table
Serves 8 servings, one 9-inch quiche

Ingredients
*Ingredients currently available at the farmers’ market
● 1 pie crust for a 9-inch pie
● 2 Tablespoons (1/4 stick) butter*
● ⅔ cup chopped shallots* (about 3 medium)
● 5 cups sliced assorted mushrooms* (for example: oyster, cremini, button)
● 4 large eggs*
● ⅔ cup half and half
● ⅓ whole milk*
● ½ teaspoon salt
● ½ teaspoon freshly ground black pepper
● ½ teaspoon ground nutmeg
● 1½ cups grated Fontina cheese (about 7 ounces), divided

Instructions
1. Preheat oven to 450 degrees. Place pie crust in a 9-inch glass pie dish and bake until light brown about 17 minutes. Reduce oven temperature to 325 degrees.
2. Melt butter in a large heavy skillet, over medium-high heat. Add shallots. Sauté until beginning to soften, about 2 minutes. Add mushrooms, and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate and spread out to cool slightly.
3. Whisk eggs, half and half, milk, salt, pepper, and nutmeg in a large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining ½ cup cheese over quiche.
4. Bake at 325 degrees until puffed, golden brown and just set in the center, about 45 minutes or longer. Cool for 30 minutes.

Pumpkin Muffins with Honey Butter

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Photo by Pattie Garrett

Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table
Serves: 16

Ingredients
*Ingredients currently available at the farmers’ market

For the muffins:
● 12 Tablespoons (3/4 cup) salted butter, melted
● ¾ cup packed brown sugar
● 2 teaspoons vanilla extract
● 2 eggs*
● 1 cup pumpkin puree*
● ¼ cup milk*
● 2½ cups all-purpose flour
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 1 teaspoon cinnamon
● 1 teaspoon nutmeg

For the streusel:
● ¾ cup all-purpose flour
● ½ cup packed brown sugar
● 1 teaspoon cinnamon
● 6 Tablespoons cold salted butter, cubed
● 4 ounces cream cheese, cut into 16 cubes

Cinnamon honey butter:
● 4 Tablespoons salted butter, at room temperature
● 2 Tablespoons honey*
● ½ teaspoon ground cinnamon

Instructions
1. For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk. Beat until smooth and creamy. Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
2. To make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until crumble forms.
3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven, bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
5. Serve warm or at room temperature smeared with cinnamon butter.

Bunker Hill Creamery brings quality, old fashioned milk

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By Julia Howard

Photo provided by Bunker Hill Creamery

“What the cows are giving is what you drink,” is how Kyle Depew describes the milk that Bunker Hill Creamery produces.

Bunker Hill Creamery, located in Cossayuna, is among the Saratoga Farmers’ Market’s newest vendors. The creamery began bringing milk to the Wednesday market in the summer and then was added to the market on Saturdays.

Depew and his lifelong friend Dan Richards started Bunker Hill Creamery in 2008. Richards and his wife Erin own Richview Farms, which provides the milk to Bunker Hill as well as meat that the partnership also brings to the market.

Richview Farm is home to 300 animals and 75 dairy cows provide milk for the creamery. The creamery is located right on the farm, and milk is processed and bottled in small batches and then distributed for sale.

Photo provided by Bunker Hill Creamery

The milk coming from the creamery is minimally processed and is non-homogenized. What does that mean exactly? Kyle Depew explains that the milk undergoes low-temperature pasteurization that results in creamy milk with no separation of the milk and cream. Processed in small batches, the milk also maintains its nutritional value. This process makes Bunker Hill Creamery’s milk notable.

“We want people to be aware of the value in the bottle,” says Depew. Bunker Hill Creamery offers cream top whole milk, chocolate milk, and maple milk in half gallons and single servings. Their chocolate milk uses high-quality cocoa and is free from carrageenan and corn starch and their maple milk is sweetened with local maple syrup.

In addition to milk, Bunker Hill Creamery brings a variety of cuts of Angus beef, pork, and veal. These products are sourced from their partnership with Richview Farms.

Photo provided by Bunker Hill Creamery

“When we started, we really wanted to do something new and different,” explains Depew. “Our biggest challenge has been finding the right opportunities to get our milk to the community”.

Bunker Hill Creamery is overcoming that challenge. Their milk is currently available at the Saratoga Farmers’ Market on Saturdays as well as the Troy and Delmar Farmers’ Markets, numerous Price Chopper and Hannaford locations, several local eateries and stores, and at farm stores at 167 Bunker Hill Rd. in Cossayuna and 144 N Rd. in Greenwich.

Customers can look forward to expanded offerings from Bunker Hill Creamery as they hope to offer reduced-fat milk, heavy cream, half & half, and other dairy products in the future.

This week’s recipe: One-Pot Bunker Hill Mac

One-Pot Bunker Hill Mac

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Photo by Sarah Buschynski

Recipe by Sarah Buschynski
Serves: 8
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 6 cups of Bunker Hill Organic Creamery Whole Milk*
● 1 lb pasta (I like to mix and match – elbows, shells, etc.)
● 2 cups sharp cheddar cheese*, shredded
● Salt and pepper to taste

Directions
1. Instead of cooking your pasta in water, you are going to cook it in milk. In a large pot, bring the milk to a boil over high heat. Babysit it, stirring frequently to prevent burning.
2. Add the dry pasta to the pot and reduce to medium heat, cooking until the noodles are tender. Continue to stir often.
3. Once the pasta is tender, about 10 minutes, remove from heat. No draining necessary. Slowly add the shredded sharp cheddar cheese, stirring until the cheese is melted and the pasta is coated evenly.
4. Season with salt and pepper. Serve and enjoy!

Note: If you want to add more flavor to the dish, try ¼ tsp garlic powder. For some heat, add a pinch of cayenne pepper. Experiment and have fun!

“I absolutely love sharing my culinary adventures and supporting local, all while feeding my family food made with love.” – Sarah Buschynski