Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

onion

Herbed Spring Salad with Egg and Walnuts

By

iStock

Adapted from the recipe by David Tanis
Yield: 4 servings
Time: 1 hour

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a seared pork chop. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Ingredients:
*Ingredients currently available at the farmers’ market

FOR THE VINAIGRETTE:
● 2 tablespoons finely diced yellow onion*
● 1 tablespoon Dijon mustard
● 1 tablespoon red wine vinegar or sherry vinegar
● 3 tablespoons lemon juice, plus more to taste
● ½ teaspoon grated garlic* (from 2 small cloves)
● Kosher salt and black pepper
● ¼ cup walnut oil or extra-virgin olive oil

FOR THE SALAD:
● 4 cups lightly packed watercress* or a mixture of salad greens*
● 3 medium beets*, cooked, peeled, and cut in wedges
● ½ cup thinly sliced radish* (6 to 8 medium radishes)
● ½ cup thinly sliced turnip* (or use small kohlrabi*)
● ½ cup thinly sliced cucumber*
● Kosher salt and black pepper
● 2 tablespoons roughly chopped dill*
● 2 tablespoons basil* leaves, torn
● 4 (7-minute) boiled eggs*
● 1 cup toasted walnut halves

Instructions
1. Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice, and garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
2. Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
3. Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip, and cucumber. Season with salt and pepper. Add dill, basil, and half of the vinaigrette. Toss gently to coat.
4. Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

Pork Chops with Apples and Onions

By

Photo by Pattie Garrett

By Lucinda Scala Quinn, D’Artagnan Foods, shared by My Saratoga Kitchen Table
YIELD: 6 servings

Ingredients
*Ingredients currently available at the farmers’ market
● 6 pork chops*
● salt and pepper to taste
● 1 Tablespoon olive oil
● 2 Tablespoons unsalted butter
● 1 large onion*, sliced
● 2-3 apples*, cored and sliced
● 1 cup apple cider*

Instructions
1. Trim the chops of excess fat and sprinkle with salt and pepper on both sides. Heat a 14-inch cast-iron skillet over high heat and then swirl in olive oil. Lay the pork chops in the pan and don’t move for a few minutes. This assures a good golden sear. Turn the chops over and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.
2. Swirl the butter into the pan. Add the onions and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften for about 8 minutes. Stir in the apple cider. Return the chops to the pan.
3. Cook until the pork is tender, about 15 minutes, depending on the size of the chops, turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce.

Spring Pitta Balancing Carrot Ginger Soup

By

Carrot Ginger Soup, photo provided by Sarah Avery

Recipe provided by Sarah Avery, DPT, PYT, RYT-200, Founder of Moon Cycle Seed Company
Serves: 2-3

Ingredients
*Ingredients currently available at the farmers’ market
● ½ onion*
● 1 lb mushroom* of choice, stems removed and chopped
● 2-3 TBSP coconut oil
● 1 TBSP Golden Turmeric Moon Milk Powder*
● 4 carrots* peeled and sliced thin
● 1 lb collard greens* roughly chopped stems removed
● 1-2 Quarts water
● Garnish with goat cheese*
● Garish with parsley*

Instructions
1. In a soup pot saute onion and mushrooms in coconut oil. When they begin to brown add the golden Turmeric powder, stir until spices become fragrant (about 30 seconds). Add carrots and collard greens; stir to coat with the oil and spices.
2. Cover vegetables with water. Bring to a boil on high heat. Lower heat to a simmer, cover, and cook until tender.
3. Garnish with Goat Cheese and Parsley if desired.

Spring Kapha Balancing Root Veggie Sautee

By

Root Veggie Sautee, photo provided by Sarah Avery

Recipe provided by Sarah Avery, DPT, PYT, RYT-200, Founder of Moon Cycle Seed Company
Serves: 2-3

 

Ingredients
*Ingredients currently available at the farmers’ market
● ½ lb chopped kale* stems removed
● 2 medium sweet potatoes peeled and cubed
● 1 large parsnip* peeled and cubed
● 1 TBSP astringent dressing [1 TBSP Ginger Junbucha* + 1 TBSP Puckers Gourmet*
brine] ● ½ onion* diced
● ¼ cup water

Instructions
1. Boil the kale until leaves turn a vibrant shade of green and strain.
2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and strain.
3. Saute onion in water for thirty seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes.
4. Drain off excess water, place in a serving dish, and toss gently with Astringent Dressing.
5. If this seems a little too bland for your taste, try a drizzle of Saratoga Garlic Company’s Aiolis (I love a touch of the Curry Aioli with this recipe!).

Swiss Chard and Kale Gratin

By

Photo by Pattie Garrett

Recipe by Cook’s Illustrated, shared by My Saratoga Kitchen Table
Serves: 8 to 10

Ingredients
*Ingredients currently available at the farmers’ market
● 2 pounds Swiss chard*
● 1 pound curly kale*, stemmed and cut into 1 inch wide strips
● 2 garlic cloves*, peeled
● 3 cups rustic white bread*, cut into ¾ inch cubes
● 5 Tablespoons olive oil, divided
● 1 cup Parmesan cheese
● ¾ teaspoon table salt, divided
● ½ teaspoon pepper, divided
● 1 onion*, chopped coarse
● 1½ teaspoon minced fresh thyme*
● 1 cup heavy cream
● ⅛ teaspoon ground nutmeg

Instructions
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Stem chard, then cut stems into 2 inch lengths and set aside. Slice leaves into 1 inch wide strips. Bring 2 cups water to boil in Dutch oven over high heat. Add kale, cover and reduce heat to medium-high. Cook until kale is wilted about 5 minutes, stirring halfway through cooking. Add chard leaves, cover and continue to cook until chard is wilted, about 4 minutes longer, stirring halfway through cooking. Transfer to colander set in sink and let drain. Do not wash pot.
2. Pulse garlic in food processor until coarsely chopped, 5 to 7 pulses. Add bread and 3 Tablespoons oil and pulse until largest crumbs are smaller than ¼ inch, 8 to 10 pulses. Add Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon pepper and pulse to combine. Transfer to bowl.
3. Add onion and chard stems to now empty processor and process until finely chopped, scraping down sides of bowl as needed, 20 to 30 seconds. Transfer to now-empty pot. Add thyme, remaining 2 Tablespoons oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook over medium high heat, stirring occasionally, until moisture has evaporated and mixture is just beginning to brown, 8 to 10 minutes.
4. Using spatula, press gently on greens in colander to remove excess moisture. Transfer greens to pot with onion mixture. Add cream and nutmeg and stir to combine. Transfer mixture to 13 X 9 inch baking dish. Sprinkle bread crumb mixture evenly over surface. Bake until topping is golden brown and filling bubbles around edges 20 to 25 minutes. Let cool for 10 minutes before serving.

Slow-Cooked Beef Shank with Polenta and Vegetables

By

Recipe provided by market customer Enrico Patarini
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market

For beef shanks:
● 3-4 large carrots*, cut in rough cubes
● 1 large turnip, cut in medium-large cubes
● 1 medium onion*, cut into eighths
● 2 cloves garlic*, cut in large chunks
● 1 beef shank*
● 1 tbsp maple syrup*
● 1 cup of red wine*
● 1 tbsp balsamic vinegar
● Salt, to taste
● Parsley* for garnishing
● 2-3 cups water (to mostly cover meat)

For polenta:
● 1 cup dried Abenaki corn*, ground (use blender or food processor)
● 1 cup water + 3 cups water
● ½ cup mozzarella*, cubed
● 1 tbsp salt

Instructions
1. Lay down a thin layer of onion, carrot, and turnip. Place the shank on top of that. Fill in around the sides with the remaining onion, carrot, and turnip to fill the crock pot.
2. Sprinkle garlic on top and pour red wine on meat. Then splash balsamic vinegar and maple syrup on meat. Add salt and seasonings of choice (rosemary or Italian seasoning fit great) sprinkled over meat.
3. Put the crock pot on medium-low heat. Add water to cover about three-quarters of the meat. Add the lid. Leave it going for 4.5 to 5.5 hours, flipping meat and stirring veggies every hour or so. It’s done when a fork will pull away the meat from the bone without a knife.
4. For the polenta: Combine a cup of cornmeal with 1 cup of water in a bowl and stir together into a paste. Bring the other 3 cups of water to a boil and add a tablespoon of salt.
5. Once the water is boiling, add the corn paste to the boiling water. Stir around with a wooden spoon and try to keep it from sticking to sides. Turn heat to medium and keep it at a low boil. After 5 or so minutes of intermittent stirring it should be one mass.
6. Add in mozzarella, continue stirring for 1-2 minutes and turn off the heat once the chunks start to melt in. Leave it on the hot burner for 5-10 minutes to dry out a little more. Done when set.