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Parmesan

Shaved Brussels Sprouts Salad

November 30, 2020 By marketeditor

AdobeStock

Recipe by Two Peas & Their Pod
Prep & assembly time: 15 mins
Makes 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

For the Dressing:
● ⅓ cup olive oil
● 1 tablespoon fresh lemon juice
● 2 tablespoons apple cider vinegar*
● 1 tablespoon pure maple syrup*
● 2 teaspoons Dijon mustard
● 1 clove garlic*, minced
● Kosher salt and black pepper to taste

For the Salad:
● 1 lb Brussels sprouts*, ends trimmed
● 1 large Honeycrisp* apple, chopped (or 2 small apples)
● ½ cup dried cranberries
● ½ cup sunflower seeds
● ⅓ cup shredded or shaved Parmesan cheese*
● Kosher salt and black pepper to taste

Instructions
1. First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
2. Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
3. Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.

Filed Under: News, Seasonal Recipes Tagged With: Apple, apple cider vinegar, Brussels sprouts, cheese, garlic, Honeycrisp, maple syrup, Parmesan, salad

Summer Squash Pasta Bake

September 9, 2020 By marketeditor

Recipe by the Smitten Kitchen, shared by My Saratoga Kitchen Table
Serves: 4 large portions

Ingredients
*Ingredients currently available at the farmers’ market

Photo by Pattie Garrett

● 8 ounces pasta*, use your favorite
● 1 Tablespoon olive oil
● 1 pound summer squash*, halved lengthwise and sliced thin
● salt and pepper
● pinches of red pepper to taste
● Juice of half a lemon
● 3 Tablespoons unsalted butter*
● 5 scallions*, sliced thin and white parts and green tops in separate piles
● 2 cloves garlic*, minced
● 3 Tablespoons all-purpose flour
● 1½ cups milk*
● 1 teaspoon finely grated lemon zest
● ¼ cup chopped flat-leaf parsley*, divided
● 1 Tablespoon finely chopped mixed herbs* of choice (thyme, oregano, mint, basil)
● salt and pepper to taste
● ¾ cup finely grated Parmesan (or similar hard rind)* cheese, divided
● 4 ounces of mozzarella* cut into small cubes

Instructions
1. Cook the pasta in a 3-quart oven-safe deep skillet. Otherwise use a large pot. Cook until al dente. Drain and set aside.
2. Heat oven to 400 degrees.
3. Prepare the squash by heating the skillet used for the pasta on high heat. Once hot, add the olive oil and allow to heat until very hot. Add squash and season with salt, pepper, and pepper flakes. Let it sear underneath, unmoved until golden brown. Continue to saute until browned. Transfer to a bowl and squeeze lemon juice over the cooked squash. Add more salt and pepper if needed.
4. To make the sauce, heat the now empty skillet over medium heat. Melt the butter. Add scallion white parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk in very small splashes. Stir the entire time. Make sure each splash has been fully mixed into the butter/onion mixture. Scrape the bottom of the pan and all-around before adding the next splash of milk. Repeat until all the milk is added then add the lemon zest, salt, pepper to taste. Let the mixture simmer together for 2 minutes, stirring frequently. The sauce will thicken. Remove the skillet from the heat and stir in half the parsley, all the herbs, and reserved scallion greens.
5. With the skillet off the heat, add the drained pasta, summer squash, ½ cup Parmesan and all of the mozzarella. Stir to combine. If the skillet is oven proofed, bake it the skillet. Otherwise, transfer to a 2 to 3-quart ovenproof baking dish. Sprinkle with remaining ¼ cup Parmesan cheese.
6. Bake for 25 to 30 minutes until edges are golden brown. Sprinkle with reserved parsley and serve hot.

Filed Under: News, Seasonal Recipes Tagged With: bake, butter, cheese, garlic, herbs, milk, mozzarella, Parmesan, parsley, pasta, Scallions, Squash, Summer

Pasta with Spinach and Ricotta

February 4, 2020 By marketeditor

Recipe adapted from The Spruce Eats, shared by My Saratoga Kitchen Table
Serves: 6

Photo courtesy of Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 12 ounces of pasta*
● 2 teaspoons olive oil
● ½ cup onion*, minced
● 2 garlic cloves*, minced
● 10 ounces fresh spinach*, roughly chopped
● 1-ounce fresh basil, chopped
● 1 cup ricotta cheese*
● ¼ cup milk*
● freshly ground pepper
● 2 Tablespoons Parmesan cheese or Pecorino cheese

Instructions
1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn’t brown.
3. Add spinach and basil to the skillet and stir until wilted.
4. Add ricotta cheese and milk to skillet and stir well.
5. Drain pasta, reserving ¼ cup or so of the cooking water.
6. Combine cooked pasta and ricotta mixture in a large bowl. If too thick, add a bit of the cooking water to the mixture.
7. Serve with freshly ground black pepper and 1 teaspoon of cheese per serving.

Filed Under: News, Seasonal Recipes Tagged With: basil, cheese, garlic, milk, olive oil, onion, Parmesan, pasta, pasta with spinach and ricotta, pecorino, ricotta, Spinach

Cauliflower and Butternut Squash Carbonara

October 7, 2019 By marketeditor

Recipe featured on damndelicious.net, adapted by My Saratoga Kitchen Table

Makes 4 servings
Prep time: 20 min
Cook time: 40 min

Ingredients
*All ingredients are currently available at the farmers’ market
● 8 ounces spaghetti*
● 2 large eggs*
● 1/2 cup freshly grated Parmesan*
● 4 slices bacon*, diced
● 2 cloves garlic*, minced
● Kosher salt and freshly ground black pepper, to taste
● 2 teaspoons chopped fresh thyme leaves*

For the roasted cauliflower and butternut squash:
● 16 ounces cauliflower florets*
● ½ a butternut squash*, peeled and cubed
● 2 tablespoons extra-virgin olive oil*
● 3 cloves garlic*, minced
● 2 teaspoons chopped fresh thyme leaves*
● Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place cauliflower florets and butternut squash cubes in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  5. In a small bowl, whisk together eggs and Parmesan; set aside.
  6. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  7. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
  8. Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, cooking until desired consistency is reached.
  9. Serve immediately, garnished with thyme, if desired.
Photo courtesy of Pattie Garrett

Filed Under: News, Seasonal Recipes Tagged With: autumn, bacon, carbonara, cauliflower, eggs, evoo, extra virgin olive oil, fall, garlic, olive oil, Parmesan, Spaghetti, Squash, thyme

Farmers’ Market Tomato Tart

August 27, 2019 By marketeditor

Adapted from the recipe by America’s Test Kitchen, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market

Tart shell:
● 1¼ cups all-purpose flour
● 1 Tablespoon sugar
● ½ teaspoon salt
● 8 Tablespoons unsalted butter*, cut into ¼ inch pieces and chilled
● 3 Tablespoons ice water

Tomato filling:
● 3 tomatoes*, cored and sliced ¼ inch thick
● salt and pepper
● 3 Tablespoons olive oil*
● 1 garlic clove*, minced
● ½ cup Parmesan cheese*, grated
● ½ cup ricotta cheese*
● ¼ cup mozzarella cheese*
● 2 Tablespoons chopped fresh basil*

Instructions

Tart shell:

  1. Process flour, sugar, and salt together in a food processor until combined. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Add 2 Tablespoons ice water and continue to process until large clumps of dough form, about 5 seconds. If the dough doesn’t clump, add the remaining 1 Tablespoon of water. Incorporate with 4 pulses.
  2. Sprinkle walnut-size clumps of dough evenly into a 9-inch tart pan. Working outward from center, press dough into even layer, sealing cracks. Working around edges, press dough firmly into corners of the pan with fingers. Press dough up sides and into fluted ridges. Smooth using the palm of your hand.
  3. Place plastic on top of the dough. Place tart pan on a large plate and in the freezer until firm, about 30 minutes.
  4. Adjust oven rack to middle position and preheat oven to 375 degrees. Put the tart pan on a baking sheet. Press double layer of aluminum foil into the frozen tart shell and over edges, fill with pie weights. Bake until golden brown and set, around 30 minutes. Rotate halfway through. Remove foil and weights and allow to cool on wire rack.

Tomato filling:

  1. Spread tomatoes out over several layers of paper towels. Sprinkle with ½ teaspoon salt and let drain for 30 minutes.
  2. Combine 2 Tablespoons oil and garlic in a small bowl.
  3. In a separate bowl, combine Parmesan, ricotta, mozzarella, and remaining 1 Tablespoon oil. Season with salt and pepper to taste.
  4. Adjust oven rack to middle position and preheat oven to 425 degrees. Spread ricotta mixture evenly over the bottom of the tart shell. Blot tomatoes dry with paper towels. Shingle the tomatoes over the ricotta in circles. Drizzle with garlic oil mixture.
  5. Bake on rimmed baking sheet until bubbling and tomatoes are slightly wilted, 20 to 25 minutes. Rotate halfway through baking.
  6. Let cool on a sheet pan for 10 minutes or longer. Sprinkle with basil before serving.
Photo courtesy of Pattie Garrett

Filed Under: News, Seasonal Recipes Tagged With: basil, butter, garlic, mozzarella, olive oil, Parmesan, ricotta, tart, tomato, tomatoes

Basil and Parsley Stem Pesto

August 20, 2019 By marketeditor

Recipe by Michelle Rabin, featured in Modern Farmer

This pesto is made by finely chopping the ingredients rather than placing them in a food processor. It makes the pesto hearty and crunchy and adds beautiful texture and flavor to any dish. This recipe works great as a dressing for salads and vegetables or spooned over roasted chicken, grilled steak and fish.

Ingredients
*Ingredients currently available at the farmers’ market

● ¼ cup pine nuts, toasted and finely chopped
● 1 cup parsley* stems, finely chopped
● ½ cup basil* stems, finely chopped
● 1 clove garlic*, finely chopped
● ½ cup Parmesan cheese*
● 1 tsp lemon zest
● ½ cup olive oil*
● Salt to taste

Directions
Place all of the ingredients in a bowl and stir.

Filed Under: News, Seasonal Recipes Tagged With: basil, garlic, Parmesan, parsley, Pesto

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Another week, another Market Crush Monday! This we Another week, another Market Crush Monday! This week we talked to Argyle Cheese Farmer’s Dave, who brings a variety of aged cheeses, curds, yogurt, smoothies, frozen pizzas, and more to the market each week!

1. How did you get started with Argyle Cheese Farmer?
My wife, Marge, and I started back in 2007 with producing yogurt, buttermilk and cheese on my family farmstead which had been in operation since 1860. Over the years, Marge - who is quite the visionary! - has expanded our business and product line immensely but we have always stayed committed to using only high quality milk from local farms without artificial hormones.

2. Can you tell me a little bit about your recent expansion?
We recently opened a retail store and production facility in Hudson Falls where you can buy all of our products as well as a collection of local artisan’s eggs, honey, maple syrup, and much more. The cool thing about this location is that we built it with windows into our production area so you can watch some of your favorites being made!

3. What is your favorite part about vending at the market? 
That would definitely be meeting the people who love our products. I’ve made some really great friends over the years and it's nice to be able to see familiar faces each week. 

Be sure to visit the Argyle Cheese Farmer every Saturday from 9:30 to 1:30 in the Wilton Mall food court! 

Are you interested in becoming a vendor at the market? Our summer vendor applications are open now from January 15th-31st! Don’t miss out on this great opportunity to grow your business and join the farmers’ market community!
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#saratogafarmersmarket #farmersmarket #saratoga #knowyourfarmer #farmermarketfinds #farmfresh #shoplocal #farmersmarketfresh #argylecheesefarmer #argyle #cheese #dairy
Give your gut a little love during these cold, dar Give your gut a little love during these cold, dark winter months! Grab @puckersgourmet probiotics, like pickles, kimchi, and sauerkraut, at the market this Saturday. We'll be open with 40+ local vendors from 9:30am til 1:30pm at the Wilton Mall food court. Healthy has never tasted so delicious!

🤸 What's your favorite gut-boosting food? 🤸
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#farmersmarket #saratoga #saratogasprings #saratogafarmersmarket #upstateny #pickles #probiotics #puckersgourmet #puckerspickles #tasty #healthy
Market Crush Monday is back! This week we talked t Market Crush Monday is back! This week we talked to Laurie from Kokinda Farm who brings her homemade jams & jellies, vegetables, eggs, bread and a variety of hand-sewn items to the market.

1. How did you get started with your farm?
My parents were dairy farmers and I always had a garden and did a lot of canning. Then I just happened to meet someone who got me into the market and have slowly learned things by trial and error to get to where I am today.

2. Do you have a favorite jam?
Definitely my peach jam that I make with my own peaches! Around 60% of my jams are made with all my own fruit that I grow and the rest I supplement with fresh fruit from local pick yourself farms.

3. Why do you like vending at the farmers market?
I love working for myself and being able to interact directly with customers, it’s very rewarding. It’s also great getting to know other local farmers and be able to share stories, information and goals with each other. I've been a school bus driver for the past 23 years but this May I’ll be retiring and am very excited to go full time for farming!

Are you also a local farmer or producer and are you looking to expand your business in 2021? Our summer season vendor applications are open January 15th-31st! Keep an eye out on our page for how to apply. And make sure to stop by Kokinda Farms every Saturday from 9:30-1:30 in the Wilton Mall food court!
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#saratogafarmersmarket #farmersmarket #saratoga #knowyourfarmer #farmermarketfinds #farmfresh #shoplocal #farmersmarketfresh #smallbusiness #growyourbusiness #smallbusinesssaratoga
Shop safely at the market! Please don't touch any Shop safely at the market! Please don't touch any products before purchasing, just point at what you want and our vendors will bag your order for you! This Saturday, lots of vendors will be back after a holiday break - pick up goodies like freshly caught fish from Pura Vida Fisheries. We'll be open 9:30am - 1:30pm in the @wilton_mall_leasing food court.

What's your order from Pura Vida? 🐟

📸: @mysaratogakitchentable
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#farmersmarket #saratogasprings #upstateny #shoplocal #knowyourfarmer #fish #freshfish

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