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Farmers’ Market Frittata

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Adapted from the recipe by M&A Farm

Serves: 6

Prep & cook time: 15 min

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 4 large eggs*
  • 4 egg whites*
  • 2 TBSP milk*
  • ½ tsp salt, divided
  • ¼ tsp pepper, divided
  • 1 cup mushrooms* of choice, sliced
  • 1 cup kale*, chopped
  • 1 cup bacon*, cooked and chopped
  • ½ tsp chopped fresh thyme leaves
  • 1 TBSP chopped parsley leaves (reserve some for garnish)
  • ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

INSTRUCTIONS

  1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
  2. On the stovetop, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring for 1 more minute.
  3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
  4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the over, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve. 

Buttery Breakfast Casserole

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iStock

Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Instructions
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Finding the unexpected at the farmers’ market

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By Emily Meagher

Stevia plant from Green Jeans Market Farm, photo by Madison Jackson

When you take a trip to the farmers’ market in August, what do you expect to find? Surely, fresh produce comes to mind. Sweet corn, tomatoes, and peppers. Maybe eggs, bread, or meats. While those are all certainly a big part of the market right now, keep an eye out for these more unexpected products the next time you visit the farmers’ market.

Plant power
The lush array of plants and herbs at Green Jeans Market Farm include some unusual items that you might have never thought to grow yourself. Take the stevia plant: rather than the powdered white substance found at the grocery store, the plant’s lush green leaves add a hint of natural sweetness to tea or baked goods. Or pick up a catnip plant to use for your cat to enjoy, or, avid gardeners: plant it between rows of vegetables to deter certain pests and animals.

Cyser from Ballston Lake Apiaries, photo by Madison Jackson

Adult beverages, done differently
There are several great distillers and cider makers at the farmers’ market. If you’re looking to try something new, consider “cyser” from Ballston Lake Apiaries. Cyser is a honey apple wine, a sweeter and tarter type of mead made with the apiary’s honey and New York apples.

Canned wine from Old Tavern Farm, photo by Madison Jackson

A new vendor this season, Old Tavern Farm, offers 4-packs of canned wine. Choose between rose and chardonnay, and be forewarned: each can contains half a bottle of wine! Ideal for bringing to the track if you’re looking to pick up some beverages before the Travers.

Sip your way to wellness

A2 milk from Argyle Cheese Farmer, photo by Madison Jackson

Argyle Cheese Farmer has a product for you if you enjoy farm-fresh milk but have noticed digestional discomfort after drinking it. Using only milk from a specific type of cow, their “Just A2” kinds of milk don’t contain the A1 protein associated with some cases of indigestion. A gentler way of drinking milk without sacrificing taste.

Moon Cycle Seed Company knows all about being gentler with your body. The wellness brand offers “moon milk”: a soothing drink blend derived from ayurvedic traditions. Grab any of three flavors: cherry beetroot, lavender cardamom, or golden turmeric, and brew with warm milk and honey for a heart-warming concoction.

The next time you visit the farmers’ market, spend some time visiting vendors off the beaten path and uncover an unexpected item that might become your new favorite.

This week’s recipe: Stress Relief Smoothie

Stress Relief Smoothie

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Recipe shared by Moon Cycle Seed Company
Serves: 1

Photo by Sarah Avery

Ingredients
*Ingredients currently available at the farmers’ market
● 1 frozen banana
● 1 cup frozen berries*
● ½ cup zucchini*
● 1 Tbsp Cherry Beetroot Moon Milk*
● 1 Tbsp flax seed
● 2 cups A2 milk* or plant milk

Instructions
Pour your milk of choice into a blender. Add Moon Milk and flax seed. Then add the banana, berries, and zucchini and blend until smooth. Add more milk for a thinner smoothie. Enjoy!

Green Peanut Butter Banana Smoothie

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iStock

Recipe courtesy of Diane Whitten, Food and Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 2 1-cup servings

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 cup spinach leaves*
● 1 tsp honey* or maple syrup*
● 1 tbsp creamy peanut butter*
● 1 cup milk*
● 1 ripe banana, peeled and frozen overnight
● dash of cinnamon*
● 2-4 ice cubes as desired
● Optional additions: frozen berries*, ground flaxseed, raw cacao powder

Instructions
Place all ingredients and ice in a blender. Blend until smooth. Taste and check consistency. If the smoothie is too thick, add a little more milk.

Farmers’ Market Frittata

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iStock

Recipe provided by M&A Farm
Serves: 6
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 4 large eggs*
● 4 egg whites*
● 2 TBSP milk*
● ½ tsp salt, divided
● ¼ tsp pepper, divided
● 1 cup shiitake mushrooms*, sliced
● 1 cup asparagus*, chopped into pieces
● 1 cup bacon*, cooked and chopped
● ½ tsp chopped fresh thyme* leaves
● 1 TBSP chopped parsley* leaves (reserve some for garnish)
● ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

Instructions
1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
2. On the stove top, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring 1 more minute.
3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.