Saratoga Farmers' Market

olive oil

Beer Grilled Chicken

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Recipe by Bob Blumer, shared by Slate River Farms
Prep time: 10 min
Cook time: 1 hr 15 min
Yield: 4 servings

Ingredients
*Ingredients currently available at the farmers’ market
● 1 (4-5 pound) whole chicken*
● 2 tablespoons olive oil*
● 2 tablespoons salt
● 1 teaspoon black pepper
● 3 tablespoons of your favorite dry spice rub*
● 1 can beer

Directions

  1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  2. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  3. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Beer Grilled Chicken, photo courtesy of Slate River Farms

Garden Picnic Pasta Salad

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Recipe courtesy of Barb Biagioli, board-certified holistic health coach and nutrition consultant

Ingredients
*Ingredients currently available at the farmers’ market

For the pasta salad:
● 1 box green lentil pasta, cooked
● 1 cup cherry tomatoes*, halved
● 1 zucchini*, cubed
● 1 yellow squash*, cubed
● 1 cup spinach*, chopped
● ½ cup basil*, chopped
● ½ cup walnuts, chopped

For the dressing:
● ½ cup sun-dried tomatoes
● ¼ cup olive oil*
● ¼ cup balsamic vinegar
● 2 garlic cloves*
● 1 tsp sea salt

Instructions

  1. Cook the pasta according to the directions and allow to cool.
  2. In a large mixing bowl, place the cooled pasta, chopped vegetables, herbs, and nuts. Stir to combine and set aside.
  3. Combine the sun-dried tomatoes, olive oil, balsamic vinegar, garlic and sea salt in a blender or food processor. Pulse or blend until creamy and smooth. Taste and adjust the seasonings as necessary.
  4. Add the dressing to the large mixing bowl of pasta and vegetables. Toss well to combine.
  5. Serve immediately or chill for an hour and enjoy!
Photo by Pattie Garrett

Strip Steak with Salsa Verdi

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Adapted from the recipe by Milk Street Magazine, shared by Pattie Garrett of My Saratoga Kitchen Table
Serves: 4

INGREDIENTS
*Ingredients currently available at the farmers’ market
● 1 cup lightly packed flat leaf parsley leaves*
● ½ cup sliced almonds, toasted and cooled
● ¼ cup drained capers, rinsed
● 3 anchovy fillets, rinsed
● 1 Tablespoons minced fresh rosemary*
● 2 teaspoons finely grated lemon zest, plus 2 Tablespoons lemon juice (1 lemon)
● 1 garlic clove*
● ground black pepper
● ½ cup olive oil*
● kosher salt
● Two 14 to 16 ounce strip steaks* (about 1½ inch thick), halved crosswise and patted dry
● 1 Tablespoon grapeseed or other neutral oil

INSTRUCTIONS

  1. In a food processor, combine the parsley, half of the almonds, and the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the machine running, slowly add the olive oil and process, scraping bowl as needed, until the mixture is smooth.
  2. Add the remaining almonds and pulse until coarsely chopped, about 10 pulses. Transfer to a bowl and stir in the lemon juice. Taste and season with salt and pepper. Season the steaks on both sides with salt and pepper. In a 12 inch skillet over medium-high, heat the oil until beginning to smoke. Add the steaks reduce to medium and cook until well browned on both sides and 120 degrees at the center for medium-rare, 10 to 15 minutes.
  3. Transfer the steaks to a wire rack and set over rimmed baking sheet and let rest for 10 minutes. Thinly slice the steaks, arrange on a platter or plates and pour over any accumulated juices. Serve with the salsa verde.

    Note: Janet Lampman of Lewis Waite Farm recommends giving the meat time to thaw completely. Before preparing the thawed steak, give it 30 minutes on the kitchen counter to come to room temperature. Then, dry it with a paper towel and then seasoning.
Steak from Lewis Waite Farm with Salsa Verdi, photo by Pattie Garrett

Polenta with Grilled Eggplant, Tomatoes and Basil

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By Catherine Morba, Plate of Mind. Adapted from EatingWell.
Serves: 4 (¾ cup of polenta, 2 cups of vegetables)

Ingredients
*Ingredients currently available at the farmers’ market
● 4 cups water
● 1 cup cornmeal
● 1 tablespoon butter*
● ½ teaspoon salt, divided
● 3 large tomatoes* of choice
● 4 tablespoons extra-virgin olive oil*, divided
● 3 cloves garlic*, minced
● ½ teaspoon ground pepper
● ¼ teaspoon crushed red pepper*
● 1 large eggplant, cut into ½-inch-thick slices
● ½ cup chopped fresh basil*
● 1 tsp minced fresh thyme*

Instructions

  1. Toss tomatoes with 3 tablespoons oil, garlic, pepper, crushed red pepper and ¼ teaspoon salt in a large bowl. Set aside to marinate.
  2. Bring water to a boil in a medium saucepan. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook until thickened, stirring occasionally, for about 25 minutes. Remove from heat and stir in butter and the other ¼ tsp salt.
  3. Brush eggplant with the remaining 1 tablespoon oil. Grill directly on the grate on medium-high heat until charred, turning once, about 5 minutes per side. Let cool, then chop into bite-size pieces and add to the tomatoes along with basil and thyme. Spoon the vegetable mixture on top of bowls of polenta and serve.
Photo by Catherine Morba

Healing Calendula and Lavender Salve

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Recipe by Lindsey Johnson and featured on www.helloglow.com

This salve made from calendula and lavender rejuvenates dry or burned skin. Stop by one of many booths selling herb plants and harvests at the Wednesday and Saturday markets.

Ingredients
*Ingredients currently available at the farmers’ market
● 3 oz olive oil*
● 2 ounces of coconut oil
● 1 tablespoon lavender buds*
● 1 tablespoon dried calendula petals*
● 2 ounces beeswax*
● 2 ounces shea butter
● Glass measuring cup
● Pan of simmering water
● Fine mesh strainer
● Glass jar

Instructions

  1. Gently heat coconut and olive oils in a glass measuring cup in the microwave or place it in a small pan of simmering water.
  2. Add the dried calendula petals and lavender buds. Let stand for 30-60 minutes then strain. (Warm again if it’s too thick to strain.)
  3. Place the infused oil back into the measuring cup and add the beeswax. Melt again either in the microwave or in the pan of simmering water.
  4. Remove from heat and add the shea butter. It will melt quickly. Stir well to combine and let cool slowly.
  5. Pour into a clean jar with a tight-fitting lid. Let cool completely before using. The salve keeps for several months. Use as often as needed.

(One Pan) Roasted Asparagus, Sausage, and Garlic Potatoes

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Adapted from the recipe featured on www.chelseasmessyapron.com
Serves 4 people
Cook & Prep Time: 40 mins

Ingredients

*Ingredients available at the farmers’ market
● 1 pound potatoes* (any kind)
● 4 carrots*, sliced into thin strips
● Salt and cracked pepper
● 1/4 cup olive oil*, separated
● 1 Tablespoon fresh thyme*
● 1 Tablespoon fresh basil*
● 2 cups asparagus*
● 1 large yellow onion*
● 1 package sausage* (of choice)
● 2 cloves garlic*, minced
● 1/3 cup freshly grated Parmesan* or Pecorino*
● Optional: fresh parsley*

Photo by Pattie Garrett