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pepper

Turnip, Sweet Potato & Carrot Soup

October 14, 2019 By marketeditor

Photo by Catherine Morba, Plate of Mind

Recipe by Catherine Morba, Plate of Mind

Ingredients
*Ingredients currently available at the farmers’ market
● 2 Tbsp extra virgin olive oil*
● 3 large turnips*, peeled and chopped
● 2 large sweet potatoes*, peeled and chopped
● 3 large carrots*, peeled and chopped
● 1 large yellow onion*, chopped
● ¼ tsp nutmeg
● 1 tsp cinnamon*
● 1 tsp cumin
● ¼ tsp paprika
● ¼ tsp cayenne
● ¼ tsp black pepper*
● Salt to taste
● 2 cups vegetable stock
● 2 ½ cups of water
● 14 ½ oz can of coconut milk

Instructions

  1. Heat the olive oil in a large stock pot. Add the onion and sauté until soft, around 5 minutes. Add the vegetables, spices, stock, and enough water to cover the vegetables in the pot, around 2 ½ cups. Bring to a boil, then reduce heat and simmer on low for 25 minutes uncovered.
  2. When vegetables can be pierced, remove from heat and let cool for at least 10 minutes. Use a food processor to puree in batches to create a smooth mixture. Transfer back to the pot. Add the coconut milk, stir, and reheat.

Filed Under: Featured Article, News, Seasonal Recipes, Uncategorized Tagged With: autumn, carrot, cinnamon, extra virgin olive oil, fall, onion, pepper, soup, sweet potato, turnip

Veggie Hummus Quesadilla

September 23, 2019 By marketeditor

Photo courtesy of Pattie Garrett

Recipe by Barb Biagioli
Serves 2

If you’ve never tried a hummus quesadilla, you are really missing out! This snack is versatile, great fit for picky eaters, since you can add in whatever ingredients you want. With hummus as the base layer, you can stack beans, spinach, roasted sweet potatoes, tomatoes, corn, peppers, kale, onions, squash, and chickpeas. You can dip them in more hummus, salsa or guacamole. They make a great lunchbox snack, they’re an easy weeknight dinner, or a snack you can cook up quickly in the afternoons.

Ingredients
*Ingredients currently available at the farmers’ market
● 2 large tortilla (Ezekiel, whole wheat, or gluten free)
● ½ – 1 cup hummus*
● ½ onion*, chopped
● 5 cherry tomatoes*, halved
● 1 pepper*, chopped
● 1 cup spinach*
● ½ cup black beans
● 1 tsp chili powder
● 1 tsp garlic powder

Instructions

  1. To a medium skillet, add a bit of water or vegetable stock over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the pepper, cooking for another 5 minutes. Add the cherry tomatoes for 2-3 minutes, the chili powder and garlic powder, and then add the spinach until wilted.
  2. Meanwhile, set out your tortilla out and layer with hummus. On half of the tortilla, add half of your skillet veggies. Add half of the black beans and fold in half.
  3. In the same skillet, add your hummus quesadilla. Cook on each side for 2-3 minutes until warm and crispy, lightly browned. Remove from the heat and cut into 4 triangles with a pizza cutter.
  4. Repeat with the remaining tortilla.
  5. Serve the quesadillas with additional hummus for dipping, salsa, mashed avocado or guacamole.

    Note: This recipe can easily be doubled or tripled for party snacks and larger crowds.

Filed Under: News, Seasonal Recipes Tagged With: Back to School, cherry tomatoes, hummus, onion, pepper, quesadilla, Spinach

Three Sisters Chili

September 16, 2019 By marketeditor

Recipe courtesy of Squashville Farm
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 1 onion*, peeled and diced
● 1 tablespoon olive oil*
● 1 lb ground venison or beef*
● 3 cloves garlic*, minced
● 2 tsp chili powder
● 1 tsp cumin
● ½ tsp dried oregano
● 1 ear corn*
● 1 carnival squash*, seeded and cut into one-inch pieces
● 1 green pepper*, seeded and diced
● 3-4 fresh tomatoes*, cut into chunks
● 3 cups vegetable broth
● 8 oz dried red beans
● salt and pepper to taste
● Optional garnishes: fresh chopped cilantro*, toast pumpkin seeds, cheddar cheese*, plain yogurt*

Preparation

  1. Wash and soak dry beans for 30 minutes. Rinse and place in 1 cup of water until ready to use.
  2. Remove kernels from corn cob.
  3. Heat oil in a pot, and add onions and a pinch of salt. Saute until onions are translucent.
  4. Add ground meat and brown.
  5. Add garlic, chili powder, cumin, oregano, salt, and pepper.
  6. Add squash, corn, and green pepper. Stir in broth, beans with water, and tomatoes. Simmer until squash is soft and ingredients have combined to create a thick, chunky soup.

    Note: This chili tastes better if it is refrigerated overnight and reheated the next day.

Filed Under: News, Seasonal Recipes Tagged With: beef, cheese, chili, cilantro, corn, garlic, olive oil, onion, pepper, Squash, three sisters, three sisters chili, tomatoes, Yogurt

Before Footer

Instagram

We are honored to be nominated as one of the Best We are honored to be nominated as one of the Best Farmers’ Markets in the Capital Region for the Times Union’s Best of 2021! Thank you to all of our amazing customers and community for your continued support! You can vote for us daily under the category “Goods & Services” using this link: https://www.timesunion.com/bestof2021/ 
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#timesunionbestof2021 #timesunionbestof #saratogafarmersmarket #farmersmarket 
#supportlocal #shoplocal #saratogany #saratogasprings
Starting off the week with another MCM (Market Cru Starting off the week with another MCM (Market Crush Monday!) This week we talked to Kim from Mugzy’s Barkery who brings healthy, locally made dog treats to the market. 
 
1. How did Mugzy’s Barkery get started? 
My sister Jaime started the business just over 5 years ago to have a healthier treat option to give her beloved Olde English Bulldog, Mugzy. Our treats are all natural and organic, providing a healthy alternative to mass-produced treats for caring dog parents. 
 
 2. What’s your favorite part about vending at the market?
Definitely getting to see all the dogs! The funny thing is I know all our regular customer’s dogs by name, not the owners. 
 
3. What are your most popular treat flavors?
Pumpkin paws (grain-free biscuits) and the pupcakes (a bite-sized treat) are really popular with the dogs but we also have flavors like PB cookie cups, apple cheddar training treats, banana buddies and more, so something to fit any pup’s tastes!
 
The PB cookie cups have been tried and approved by our market assistant’s dog, Lacey! 
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#saratogafarmersmarket #farmersmarket #saratoga #upstateny #shoplocal #saratogadog #farmersmarketfresh #mugzysbarkery #dogtreats #healthydogtreats
No need for an international flight when you can j No need for an international flight when you can journey around the world at the market! 🌍 Between Italian, Mediterranean, and Ukrainian, our vendors bring some of their best home cuisines to the market.
 
Have you tried My Dacha's Ukrainian food yet? Choose from lots of delicious options like pierogies, stuffed cabbage, kielbasa, or opt for sweet crepes. 🥟🤤 (If you've tried their food, what's your favorite?!)

We're open this Saturday, 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #food #ukrainian #pierogies
When the food court sun hits the product just righ When the food court sun hits the product just right... 👌 Don't forget our online preorder deadline is TONIGHT at 9pm for pickup this Saturday! Give some love to your gut and grab a bottle of @junbucha365 online or at the market.
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#saratogafarmersmarket #junbucha #kombucha #probiotics #loveyourgut #farmersmarket #onlinepreordering #curbsidepickup #saratoga #saratogasprings

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