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pasta

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

Pasta with Spring Vegetables

June 15, 2021 By marketeditor

Photo by Pattie Garrett

Adapted from the recipe by The Food Lab, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market
● Kosher salt
● 8 ounces asparagus, ends trimmed and cut on a bias into 2 inch segments
● 1 medium zucchini*, split lengthwise and cut into ¼ inch half moons
● 1 cup sugar snap peas*, remove the stem end and strings
● 1 cup broccoli rabe*, cut into ½ inch pieces
● 1 cup cherry tomatoes*, split in half
● ¼ cup olive oil*
● 2 spring garlic*, minced or grated on a Microplane
● 1 spring onion*, diced
● pinch of red pepper flakes
● 2 Tablespoons unsalted butter*
● 1 pound twisted or tubular pasta (reserve ½ cup of the cooking water)
● ¼ cup chopped fresh parsley*
● 2 teaspoons grated lemon zest and 1 Tablespoon juice
● 1 ounce Parmesan cheese*, grated plus more for serving
● freshly ground black pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer to colander and run under cold water to chill. Repeat with the zucchini, peas, and broccoli. Combine all the blanched vegetables in a large bowl, add the tomatoes and set aside.
2. Heat the oil in a 10 inch skillet over medium-high heat. Add the garlic and onion, cooking until gently sizzling. Reduce the heat to medium-low and cook until garlic is pale golden brown, 5 to 7 minutes. Add the pepper flakes and toss until fragrant about 30 seconds. Remove from the heat and stir in the butter. Set aside.
3. Cook the pasta according to the directions on the package. Drain, reserving ½ cup of the cooking water and return the pasta to the pot. Set over medium-low heat.
4. Add the vegetables, garlic/onion sauce, and half of the reserved pasta water. Stir until the sauce comes together and coats the pasta. Add more pasta water until desired consistency is reached. Stir in parsley, lemon zest and juice, and cheese. Season with pepper. Top with extra cheese.

Notes: The original recipe calls for summer squash (yellow), shelled fava beans, and frozen peas. Use your favorite in-season vegetables.

Filed Under: News, Seasonal Recipes Tagged With: asparagus, broccoli rabe, butter, cheese, cherry tomatoes, olive oil, Parmesan, parsley, pasta, spring, spring garlic, spring onion, sugar snap peas, vegetables, Zucchini

Spring Vegetable Pasta

May 11, 2021 By marketeditor

Photo by Pattie Garrett

Recipe by Simply Fresh Dinners, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 14 ounces pasta* (use tagliatelle, fettuccini, or your favorite pasta)
● 2 cups fiddleheads* (in cold water, rinse and remove the brown papery husk on the fiddleheads, do this several times)
● 1 ½ Tablespoons olive oil*
● 1 garlic clove, minced
● ¼ teaspoon red pepper flakes
● 1 cup asparagus*, rinse, cut off woody ends, cut into 1 ½ inch pieces
● Juice from one lemon, zest from half the lemon
● ½ cup cherry tomatoes*, halved
● 2 scallions*, sliced
● ¼ cup fresh basil*, chopped
● Garnish with pea shoots*

Instructions
1. Cook pasta according to directions on box until al dente. Save 4 Tablespoons of cooking water. Drain and rinse.
2. Cook cleaned fiddleheads in boiling water (a rolling boil) for 5 to 10 minutes, until tender. Drain and place in ice-cold water. This will shock the fiddleheads and stop the cooking process, leaving them bright green.
3. Heat olive oil in skillet on medium-high heat. Add garlic and red pepper. Cook for one minute. Add asparagus, juice, zest and pasta water. Cook on medium heat for 3 minutes. Add fiddleheads and cook an additional 2 minutes.
4. Add cooked pasta. Toss well until coated. Top with tomatoes, scallions, basil, and pea shoots.

Filed Under: News, Seasonal Recipes Tagged With: asparagus, basil, cherry tomatoes, Fiddleheads, main dish, microgreens, olive oil, pasta, pea shoots, spring, tomatoes

Butternut Squash Macaroni and Cheese

January 14, 2021 By marketeditor

Photo by Pattie Garrett

Recipe by Simply Scratch, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market
● sea salt for the pasta water
● olive oil spray for baking dish
● 16 ounces dry pasta, rigatoni, or your favorite pasta
● 4 Tablespoons unsalted butter
● 1 large shallot*, finely minced
● 2 cloves of garlic*, minced
● 10 fresh sage leaves, minced
● 3 Tablespoons all-purpose flour
● 1 cup chicken broth
● 1½ cups half and half
● pinch of kosher salt, plus more or less to taste
● freshly ground black pepper to taste
● ⅛ teaspoon freshly ground nutmeg
● 1½ cups homemade roasted butternut squash* puree
● 1 cup grated parmesan cheese
● 1¼ cups shredded extra-sharp cheddar cheese*, divided

Instructions
1. Bring a large pot of salted water to a boil and spray a large casserole dish with cooking spray. Cook the pasta according to the package directions.
2. Melt butter in a large saucepan over medium heat. Add in the shallot and garlic. Sauté until soft, about 2 – 3 minutes. Then add the fresh sage and stir, cooking for 1 minute.
3. Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.
4. Next whisk in the chicken broth and half & half. Season with a small pinch of salt, lots of freshly ground black pepper, and nutmeg. Heat over medium-low, whisking occasionally until the sauce has thickened about 4 to 5 minutes.
5. Reduce the heat to low and add the butternut squash puree, parmesan, and ¼ cup of the cheddar cheese. Whisk until smooth.
6. After the pasta is cooked, drain the pasta and transfer it to the cheese sauce. Toss to combine.
7. Move the oven rack to the highest position in the oven and preheat the broiler to high.
8. Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese. Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and is light golden brown in spots.

Notes: To make butternut squash puree, you need 1 butternut squash, olive oil, and kosher salt. Wash and pat dry the squash. Preheat oven to 400 degrees. With a sharp knife, trim off the ends and cut in half lengthwise. Brush with olive oil. Place the squash halves cut-side down on a rimmed baking sheet. Roast on a rack placed in the middle of the oven for 40 to 60 minutes. Allow to cool enough to handle. With a spoon scoop out the flesh and place it in the food processor. Puree until smooth.

Filed Under: News, Seasonal Recipes Tagged With: Butternut, cheddar, cheese, comfort food, garlic, mac and cheese, pasta, shallot, Squash, winter

Veal Piccata Meatballs

November 24, 2020 By marketeditor

Photo provided by Hebron Valley Veal

Recipe by Kelley Taylor at R.S. Taylor & Sons Brewery Kitchen, shared by Hebron Valley Veal
Makes 15, 2” meatballs, serves 4-6

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 lbs Hebron Valley ground Rose Veal*
● 2 eggs*
● ¾ cup fresh flatleaf parsley*, finely chopped, divided (reserve ¼ cup)
● 1 ½ lemons, juice and zest, divided (reserve juice of ½ a lemon)
● ¾ cup Italian-style breadcrumbs
● 3 large garlic cloves*, minced
● ½ cup grated Romano cheese*
● 3 tablespoons capers, chopped
● 2 tablespoons brine from capers
● 3 tablespoons white wine*
● 1 tablespoon salt
● 1 tablespoon freshly-ground pepper

Instructions
1. Preheat the oven to 375 degrees. Place all ingredients in a large bowl (reserving the juice of ½ a lemon and ¼ cup parsley) and knead thoroughly with clean hands until everything is evenly mixed and distributed.
2. Roll meat mixture into 2” balls and nestle them together – slightly touching, in a straight- sided 9”x12” baking or casserole dish.
3. Roast the meatballs for 30-35 minutes until cooked through and browned on top. Remove baking dish from the oven, sprinkle the tops with reserved parsley and squeezed reserved half lemon over the meatballs. Serve immediately on top of a creamy risotto, hearty polenta, or a bed of sauteed spinach and garlic.

Filed Under: News, Seasonal Recipes Tagged With: eggs, garlic, Hebron Valley Veal, main dish, meatballs, parsley, pasta, Romano cheese, rose veal, veal, white wine

One-Pot Bunker Hill Mac

October 20, 2020 By marketeditor

Photo by Sarah Buschynski

Recipe by Sarah Buschynski
Serves: 8
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 6 cups of Bunker Hill Organic Creamery Whole Milk*
● 1 lb pasta (I like to mix and match – elbows, shells, etc.)
● 2 cups sharp cheddar cheese*, shredded
● Salt and pepper to taste

Directions
1. Instead of cooking your pasta in water, you are going to cook it in milk. In a large pot, bring the milk to a boil over high heat. Babysit it, stirring frequently to prevent burning.
2. Add the dry pasta to the pot and reduce to medium heat, cooking until the noodles are tender. Continue to stir often.
3. Once the pasta is tender, about 10 minutes, remove from heat. No draining necessary. Slowly add the shredded sharp cheddar cheese, stirring until the cheese is melted and the pasta is coated evenly.
4. Season with salt and pepper. Serve and enjoy!

Note: If you want to add more flavor to the dish, try ¼ tsp garlic powder. For some heat, add a pinch of cayenne pepper. Experiment and have fun!

“I absolutely love sharing my culinary adventures and supporting local, all while feeding my family food made with love.” – Sarah Buschynski

Filed Under: News, Seasonal Recipes Tagged With: Bunker Hill Creamery, cheddar, cheese, dinner, mac & cheese, main, milk, pasta, side, whole milk

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Produce from some of our amazing agriculture vendo Produce from some of our amazing agriculture vendors at today’s market!
Attention granola lovers!! Today is National Grano Attention granola lovers!! Today is National Granola Day. In honor of this, all sales with our friends from @toganola are 10% off this Saturday only! Their granola products are packaged in sustainable packaging and free of gluten, dairy & soy. 

Our winter market runs today from 9:3-1:30 in the Wilton Mall food court. Hope you can make it!

Photo of and provided by @toganola 

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Our new 2023 Freshconnect $2 coupons arrived today Our new 2023 Freshconnect $2 coupons arrived today! For every $5 you spend using your SNAP/EBT card at our market, receive $2 in coupons. FreshConnect bucks can be used to buy: vegetables, meat, milk, eggs, honey, baked items, jams, plants that bear food, and prepared foods that are packed to eat at home. Plus, there’s no cap on issuance! Stop by our information stand to learn more. We’ll be open 9:30-1:30 tomorrow. ❄️🌾

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Interested in growing your business? Farmers’ ma Interested in growing your business? Farmers’ markets are a great way to start networking and finding your customer base. For 45 years, the Saratoga Farmers’ Market has provided a platform for local farmers, artisans, bakers and more build their businesses into what they are today. If you’d like to join our community, please submit your 2023 Summer Vendor application. The link can be found in our bio. Last day to apply is January 31st. DM us here or email me at sfma.manager@gmail.com with any questions!! 

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