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mushrooms

Skillet Steak with Rosemary Potatoes and Mushrooms

April 14, 2023 By marketeditor

Adapted from the recipe featured on Damndelicious.net

Yield: 4 servings 

Prep time: 20 min

Cook time: 30 min

Ingredients

*Ingredients currently available at the farmers’ market

  • ½ pound mushrooms* of your choice, sliced
  • 1 ½ pounds yellow potatoes*, quartered
  • 4 tablespoons unsalted butter, divided
  • 4 sprigs fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 2  1¼ -inch-thick New York strip steaks*
  • 1 ½ tablespoons steak seasoning*

INSTRUCTIONS

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Return to pot and cook on low heat, stirring often, until potatoes are very dry.
  3. Place potatoes and mushrooms in a single layer onto the prepared baking sheet. Add 2 tablespoons butter and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway.
  5. Place a cast iron skillet in the oven.
  6. Using paper towels, pat both sides of the steak dry; season with steak seasoning.
  7. Remove skillet from the oven and heat over medium-high heat.
  8. Melt remaining 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
  9. Serve immediately with potatoes and mushrooms, garnished with rosemary, if desired.

Filed Under: News, Seasonal Recipes Tagged With: halal, king creek farms, mushrooms, potatoes, rosemary, skillet, steak

Whatever Soup

March 29, 2022 By marketeditor

Recipe by Samin Nosrat, NYT, and shared by My Saratoga Kitchen Table

Serves: 6 to 8

Ingredients

  • 4 Tablespoons of olive oil
  • 2 medium onions*, sliced
  • 3 garlic cloves*, sliced
  • 6 to 8 cups diced vegetables*(carrots, celeriac, chard, mushrooms, cabbage, parsnips, potatoes, turnips, winter squash)
  • 1½ pounds raw boneless chicken
  • 6 to 8 cups chicken stock
  • Salt and pepper to taste

Instructions

  1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
  2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
  3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
  4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove raw chicken from soup when cooked, allow it to cool enough to handle. Shred and return it to the soup.
  5. Add more hot liquid if needed.
  6. Serve hot.

*Ingredients currently available at the farmers’ market

Filed Under: News, Seasonal Recipes Tagged With: Cabbage, Carrots, Celeriac, chard, chicken, dinner, dutch oven, eat local, farmers markets, garlic, local farms, meal, mushrooms, My Saratoga Kitchen Table, onions, parsnips, pepper, potatoes, recipre, salt, Saratoga Farmers' Market, shop local, shop small, shop small business, soup, turnips, vegetables, winter squash

Lion’s Mane Scampi

October 19, 2021 By marketeditor

Photo by Emily Meagher

Recipe shared by
The Mushroom Shop
Serves: 2-4

Ingredients
*Ingredients currently available
at the farmers’ market
● 8 oz linguine or fettuccine*,
or other pasta of choice
● ½ lb lion’s mane mushrooms*
● 4 Tbsp butter*
● 2 Tbsp olive oil
● 3 garlic cloves*, minced
● 1 shallot*, diced
● ½ cup white wine
● ½ lemon, juiced
● Salt, to taste

Instructions
1. Boil salted water in a medium or large pot. Cook the pasta until al dente, about 8-10 minutes for linguine or fettuccine (or per packaging instructions).
2. Preheat a skillet over medium-high heat.
3. Tear the lion’s mane into shrimp-sized pieces.
4. Add 2 tablespoons butter and 2 tablespoons olive oil to the skillet. Saute the garlic cloves and shallot for 4-5 minutes.
5. Add the lion’s mane and cook for another 5-7 minutes.
6. Deglaze with the white wine, add another 2 tablespoons of butter and the lemon juice. Add salt to taste.
7. Add the cooked pasta to the skillet, remove from heat. Toss well to ensure an even coating of the pasta. Enjoy!

Filed Under: News, Seasonal Recipes Tagged With: butter, garlic, lions mane, main dish, mushrooms, pasta, scampi, shallot, wine

The Mushroom Shop offers fungi for every season

October 19, 2021 By marketeditor

By Emily Meagher

Jacob Howard of The Mushroom Shop at the market, photo by Emily Meagher

Saratoga’s Wednesday farmers’ market, which concludes its 2021 season at the end of October, is a gem for finding less conventional varieties of fresh, local produce. This season, a crowd favorite has been the diverse offering of seasonal mushrooms by The Mushroom Shop, a new vendor.

Partners Jacob Howard and Elise Olsen have always enjoyed gardening, growing vegetables and flowers, and keeping houseplants. About six years ago, they decided to try growing something new, one of their favorite ingredients to cook with: mushrooms. That hobby turned more serious this past winter when a local farmer offered a part of their land in Salem to build a proper mushroom farm. Thus The Mushroom Shop began.

Elise Olsen tending to the mushroom crops, photo provided

The past year has been full of learning curves for the young farmers. Through the seasons, weather affects how mushrooms grow – even in a controlled environment. To provide fresh, quality products, they don’t sell mushrooms cut more than three days before markets, so preparing the crop for harvest close to market days can be challenging.

The unpredictability of the crop also makes for happy surprises. This summer, Howard and Olsen changed the recipe for the medium they use to grow their fungi. The lion’s mane variety took very well to this change – just 4 of the mushrooms weighed over 15 pounds!

An abundance of lion’s mane wasn’t a problem for the couple since it’s their favorite variety to cook.

“It’s so versatile. Its tender, meaty texture makes for a great seafood substitute, perfect for recipes like lion’s mane “crab” cakes, “shrimp” scampi, or hearty chowder. Or cook it like steak by searing thick slabs in a cast-iron skillet or on the grill,” says Howard.

Mushroom offering at the market, photo by Emily Meagher

The Mushroom Shop offers a variety of seasonal mushrooms, both farm-grown and foraged during the couple’s woods walks in Salem. Their products also include dried mushrooms, mushroom seasonings, and grow kits.

This November, The Mushroom Shop will join the Saratoga Farmers’ Market’s winter season at the Wilton Mall with 50 other local vendors. Howard and Olsen look forward to sharing their enthusiasm for all things fungi with market customers, who can expect to see several new cold-weather varieties at their stand this winter, like enoki, beech, black pearl oysters, king trumpets, and nameko.

This week’s recipe: Lion’s Mane Scampi

Filed Under: Featured Article, homepage feature, News Tagged With: farming, foraging, fungi, grow kits, lions mane, mushrooms, new vendor, Salem, seasonings, summer 2021, The Mushroom Shop, winter 2021/22

Summer Vegetable Stir Fry

July 20, 2021 By marketeditor

iStock

Adapted from the recipe by Alyssa Rivers
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 6

Ingredients
*Ingredients currently available at the farmers’ market
● 1 tablespoon olive oil*
● 1 red bell pepper*, sliced
● 1 yellow bell pepper*, sliced
● 1 cup sugar snap peas*
● 1 cup carrots*, sliced
● 1 cup mushrooms*, sliced
● 1 cup zucchini* or yellow summer squash*, sliced
● 2 cups broccoli*
● 2 cups bok choy*
● ¼ cup soy sauce
● 3 garlic cloves*, minced
● 3 Tablespoons brown sugar
● 1 teaspoon sesame oil
● 1/2 cup chicken or vegetable broth
● 1 tablespoon cornstarch

Optional: chopped green onions* and sesame seeds for garnish

Instructions
1. In a wok or large skillet, add 1 Tablespoon olive oil over medium-high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, and bok choy. Sauté 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken or vegetable broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.

Notes:
● Customize your stir fry by adding in protein. Chicken, pork, shrimp, and beef are all available at the farmers’ market.
● Make your stir fry with seasonal vegetables: asparagus, bean sprouts, cauliflower, tomatoes, and corn all make delicious additions.
● Spice it up by adding crushed red pepper flakes or sriracha.
● Serve over brown or white rice, noodles, ramen, lo mein, zoodles, or wilted greens.

Filed Under: Uncategorized Tagged With: Asian food, bell pepper, bok choy, Broccoli, Carrots, garlic, green onions, main dish, mushrooms, olive oil, snap peas, stir fry, Summer, summer squash, vegetables, Zucchini

Farmers’ Market Frittata

May 4, 2021 By marketeditor

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.

Filed Under: News, Seasonal Recipes Tagged With: asparagus, bacon, breakfast, cheese, eggs, frittata, M&A Farm, milk, mushrooms, parsley, shiitake, thyme

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Our first outdoor market’s tomorrow!!! Stop by H Our first outdoor market’s tomorrow!!! Stop by High Rock Park from 3-6pm to join us for the the start of our 45th season! 

Swipe right to see our 2023 list of Wednesday vendors. 🌾👩‍🌾

Find us every Wednesday and Saturday in High Rock Park, now through October. Hope you can make it!

#saratogafarmersmarket #saratogasprings #thingstodoinupstateny #agriculture #518makers #shoplocal #farmtotable
It's almost time for our beloved Saratoga Farmers' It's almost time for our beloved Saratoga Farmers' Market to move outdoors to High Rock Park! But before we do, join us one last time indoors at the Wilton Mall tomorrow from 9:30-1:30!

Support us by making a purchase at our first ever Tag Sale! Located by the information stand- all proceeds go the the Saratoga Farmers’ Market Association.

We move back to High Rock Park this Wednesday, May 3rd from 3-6 pm. See you there! 🍅🌽🍓 

#SaratogaFarmersMarket #ShopLocal #SupportLocalFarms #SeasonalRhythms #HighRockPark #WiltonMall #DowntownSaratoga
Only one market left until we move outside! Hope y Only one market left until we move outside! Hope you can make it for the last of our winter markets. Stop by this Saturday in the Wilton Mall food court from 9:30-1:30 and say hi to all your favorite winter vendors!

Our first outdoor market is this Wednesday May 3rd, from 3pm-6pm. Join us in High Rock Park for the start of our Summer season!
Happy Earth Day!! Stop by our market today from 9: Happy Earth Day!! Stop by our market today from 9:30-1:30! It’s our second to last market inside at the Wilton mall before our big move May 3rd to High Rock Park.

#earthday #agriculture #farmersmarket #saratogasprings #saratogafarmersmarket #thingstodoinupstateny

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