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Accidental Turkey

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Photo by Pattie Garrett

Adapted from the recipe by Ina Garten
Prep time: 1 hr 50 min
Cook: 45 min and based on weight

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Kosher salt
● 2 tablespoons fresh rosemary leaves*, minced
● Grated zest of one lemon
● 1 fresh turkey* (12-14 pounds)
● 1 large yellow onion*, unpeeled and cut into eighths
● 1 lemon, quartered
● 10 sprigs thyme*
● ½ stick unsalted butter, melted
● Freshly ground black pepper

Instructions
1. Two or three days before you plan to roast the turkey, combine salt, rosemary, and lemon zest.
2. Wash turkey inside and out. Drain well and pat dry.
3. Sprinkle 1 tablespoon of the salt mixture into the turkey’s cavity and rub the rest on the skin, including under the wings and legs.
4. Place turkey in a shallow dish to catch drips and wrap the whole dish tightly with plastic wrap. Refrigerate.
5. The day before you plan to roast the turkey, remove plastic wrap and leave the turkey in the fridge uncovered so the skin can dry out.
6. On the day of roasting, preheat the oven to 450 degrees F.
7. Place onions, lemon, and thyme in the cavity. Using kitchen string, tie together legs and tie wings close to the body. Brush the turkey with butter and sprinkle with salt and pepper.
8. Roast turkey for 45 minutes after placing in the oven, legs first.
9. Brush turkey with fat. After doing so, return the turkey to pan.
10. Then, lower temperature to 325 degrees F. Roast for another hour or so, until it is 160 degrees F in the breast area and 180 degrees F in the thigh area.
11. Remove from oven, cover tightly with aluminum foil, and allow to rest for 20-30 minutes.
12. Carve and serve with pan juices.

Eat, Drink, and be Scary: Halloween at the Farmers’ Market

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By Madison Jackson

Gomez Veggie Ville, photo by Pattie Garrett

With Halloween quickly approaching, it’s time to start planning your spooky snack spreads. Candy and desserts are the stars of this holiday, but that doesn’t mean you can’t enjoy fresh fruits and vegetables in a fun way too. The farmers’ market is the perfect place to get your shopping done to incorporate fresh, local produce into your Halloween celebrations this year. Whether you’re cooking for a crowd or just a small gathering, here are a couple of festive recipes that are sure to impress.


Jack-O’-Lantern Stuffed Peppers
Cut off the tops of 3 orange bell peppers and set them aside. Remove and discard the cores and seeds. Carve a Jack O’ Lantern face into each pepper using a sharp knife. Drizzle the inside of each pepper with olive oil and season with salt and pepper. Set the peppers in a baking dish along with the pepper tops.

Jack-O’-Lantern Stuffed Peppers, photo by Madison Jackson

In a large skillet, stir together 1 ½ cups uncooked white rice, one diced bell pepper, one diced onion, 2 medium to large diced tomatoes, 2 ½ cups vegetable broth, and 2 tbsp of taco seasoning. Stir and bring to a simmer—cover and cook for 20 minutes on low. Once cooked, add in one can of black beans and one cup of corn.

Preheat the oven to 400°F. Fill peppers with rice mixture and top with shredded cheese. Cover the peppers in the baking dish with foil and bake for 30 minutes. Remove cover and bake for 10 more minutes until peppers are tender. Place the tops on the peppers and enjoy your Jack-O’-Lantern stuffed peppers! Adapted from the recipe by Ayla Rianne.

Chocolate Covered Mummy & Ghost Apples

Chocolate Covered Mummy & Ghost Apples, photo by Madison Jackson

Wash your apples of choice and pat dry. Slice thinly into ¼” slices and remove any seeds/stem. Insert popsicle sticks.

Add chopped milk or dark chocolate and 1 tbsp of coconut oil to a microwave-safe bowl and heat in 30-second intervals, stirring between each time. In another bowl melt white chocolate.

To make ghost apples, dip your apple slices into the white chocolate and place on a parchment paper-lined tray. Then use the dark chocolate to make your ghost’s face. To make a mummy, dip your apple slices into the dark chocolate, then use a spoon to drizzle the white chocolate and add eyes.

You can also add a variety of other toppings as desired like melted peanut butter, nuts, chopped candy, caramel and more! Adapted from recipe by Pastry & Beyond.

However you choose to spend this Halloween, we hope you can enjoy some sweet treats such as these. You can stop by the market this Saturday, October 30, from 9 am-1 pm at High Rock Park to pick up some supplies. This week marks the end of our outdoor summer season so we will be celebrating with some extra fall fun on Saturday. These markets will include children’s activities, a “guess the weight” pumpkin contest, giveaways, live music, trick-or-treating, and more!

Market at High Rock Park, photo by Pattie Garrett

Refrigerator Pickled Beets

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iStock

Recipe courtesy of Diane Whitten, Food & Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 8, ½ cup servings.

Ingredients
*Ingredients currently available at the farmers’ market
● 1 quart beets*, roasted, microwaved or steamed (see below)
● 1 small red onion*
● 4 whole cloves
● 1 whole cinnamon stick
● 2/3 cup sugar
● 1 cup cider vinegar* or red-wine vinegar
● 1 cup water

Instructions
Cut cooked beets in ¼ inch slices. Cut onion in half, then slice thinly. Layer beets and onion in a glass dish, bowl, or jar. Put remaining ingredients in a saucepan and bring to a boil. Pour over beets and onions, cover beets completely adding extra water if necessary. After they have cooled completely, cover and refrigerate for 3-7 days before serving. Will keep in the refrigerator for several weeks.

*This recipe should not be canned, as it is not acidified enough to prevent botulism food poisoning.

Nutrition per serving: 44 calories, 0 g fat, 10 g carbohydrate, 2 g protein, 2 g fiber, 66 mg sodium.

To roast beets, wrap in aluminum foil and cook in a slow-cooker for 3-4 hours or in a 400 degree oven for 40 minutes. Peel after cooling.
To microwave beets, slice ¼ inch thick, place in a microwave-safe dish, add ½ inch water, cook on high for 2 minutes per cup of beets. Time varies depending on wattage of microwave.
To steam beets, peel the skins with a vegetable peeler, and cut into 1/4 inch slices. Place in steamer basket over water, turn heat to high and cook for 10-15 minutes.

Potato Salad with Pickled Cucumbers

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Photo by Pattie Garrett

Recipe by Smitten Kitchen and Bon Appetit, Shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 6 Tablespoons distilled white vinegar
● 4 teaspoons coarse kosher salt
● 2 English cucumbers*, very thinly sliced
● a few branches plus 3 Tablespoons chopped fresh dill*
● 3¼ pounds Yukon Gold potatoes*, about 10 medium, peeled
● Additional coarse kosher salt
● 1 cup very thinly sliced white onion*
● 8 radishes*, trimmed, thinly sliced
● ¾ cup mayonnaise

Instructions
1. The day before, make the pickles: Pour vinegar and 4 teaspoons salt into a bowl with a cover. Add the cucumbers and dill branches. Stir gently to coat. Refrigerate overnight. Stir occasionally.
2. Cook the potatoes by boiling them the night before. Refrigerate to ensure they are very cold.
3. The next day, drain the cucumber mixture in a colander for an hour. Discard the brine and dill.
4. To assemble the salad, Cut the potatoes crosswise into ½ inch thick slices. Place the potatoes in a large bowl. Sprinkle with coarse salt and pepper. Add the drained cucumbers, onion, sliced radishes, and remaining 3 Tablespoons dill. Toss to blend.
5. Add the mayonnaise. Season with salt and pepper. Serve cold.

Options: Cook the potatoes with the skins on and remove them after cooking, or leave the skins on.

Bacon and Cheese Quiche

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Photo by Pattie Garrett

Recipe by King Arthur, shared by My Saratoga Kitchen Table
Serves: 9-inch pie

Ingredients
*Ingredients currently available at the farmers’ market
● A 9-inch pie crust
● ¾ pound bacon*
● 1 large yellow onion*, peeled
● 2 Tablespoons butter
● salt and pepper
● ¾ cup heavy cream
● ¼ cup milk*
● 6 large eggs*
● 1½ cups grated sharp cheese*
● ¼ teaspoon salt
● ¼ teaspoon black pepper

Instructions
1. Preheat oven to 375 degrees.
2. Roll the prepared crust into a 12-inch circle to fit into a 9-inch pie pan. Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.
3. To make the filling, cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.
4. Dice the onion into medium-sized pieces, about ½ inch. Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to turn brown. Remove it from the heat and set aside.
5. In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt and pepper. Pour the mixture into the pie crust. Don’t overfill.
6. Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.
7. Remove the quiche from the oven and let it cool on a rack.

Herbed Spring Salad with Egg and Walnuts

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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.