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

Shop Local, Eat Fresh

potatoes

Skillet Steak with Rosemary Potatoes and Mushrooms

By

Adapted from the recipe featured on Damndelicious.net

Yield: 4 servings 

Prep time: 20 min

Cook time: 30 min

Ingredients

*Ingredients currently available at the farmers’ market

  • ½ pound mushrooms* of your choice, sliced
  • 1 ½ pounds yellow potatoes*, quartered
  • 4 tablespoons unsalted butter, divided
  • 4 sprigs fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 2  1¼ -inch-thick New York strip steaks*
  • 1 ½ tablespoons steak seasoning*

INSTRUCTIONS

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. Return to pot and cook on low heat, stirring often, until potatoes are very dry.
  3. Place potatoes and mushrooms in a single layer onto the prepared baking sheet. Add 2 tablespoons butter and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and bake for 20-25 minutes, or until golden brown and crisp, stirring halfway.
  5. Place a cast iron skillet in the oven.
  6. Using paper towels, pat both sides of the steak dry; season with steak seasoning.
  7. Remove skillet from the oven and heat over medium-high heat.
  8. Melt remaining 2 tablespoons butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
  9. Serve immediately with potatoes and mushrooms, garnished with rosemary, if desired.

Shepherd’s Pie

By

“One of my favorite post-holiday meals is Sheperd’s pie. It’s still a comfort food and one that reminds me of being home for the holidays to this day. The recipe is simple, delicious, and helps use up some holiday leftovers”  – Ariel Garland

 

Recipe shared by Hebron Valley Veal

Serves 6-8

Prep & cook time: 40 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 pounds ground veal*
  • 1 large sweet onion*
  • 1/4 cup ketchup 
  • 3 cups frozen sweet corn
  • Leftover mashed potatoes 

Instructions

Pre-heat oven to 350 degrees. Brown the ground veal with the diced onion. Once cooked through and the onions are translucent, add the ketchup. Put the mixture in the bottom of your desired baking dish. 

Top that with the frozen corn (you can add more or use less depending on your preference). Spread that out evenly over the meat. Next, layer the mashed potatoes over the corn at least an inch thick. Put a few dabs of butter over the top. Bake until warmed through, about 30 minutes. 

 

Whatever Soup

By

Recipe by Samin Nosrat, NYT, and shared by My Saratoga Kitchen Table

Serves: 6 to 8

Ingredients

  • 4 Tablespoons of olive oil
  • 2 medium onions*, sliced
  • 3 garlic cloves*, sliced
  • 6 to 8 cups diced vegetables*(carrots, celeriac, chard, mushrooms, cabbage, parsnips, potatoes, turnips, winter squash)
  • 1½ pounds raw boneless chicken
  • 6 to 8 cups chicken stock
  • Salt and pepper to taste

Instructions

  1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
  2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
  3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
  4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove raw chicken from soup when cooked, allow it to cool enough to handle. Shred and return it to the soup.
  5. Add more hot liquid if needed.
  6. Serve hot.

*Ingredients currently available at the farmers’ market

Shepherd’s Pie with Lamb

By

Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tbsp. olive oil
  • 1 1/2 lb. ground lamb*
  • 3 carrots*, cut into 1⁄4-inch rounds
  • 2 leeks*, cut into 1⁄4-inch rounds
  • 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
  • 1 c. frozen peas
  • 1 1/2 c. beef gravy
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
  • 5 tbsp. unsalted butter
  • 1/4 c. milk*, plus more if needed
  • 2 tbsp. freshly grated horseradish
  • 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
  • 2 oz. Parmesan, grated (1/2 cup)

 Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
  2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
  3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
  4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.

Shepherd’s Pie with Lamb

By

Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tbsp. olive oil
  • 1 1/2 lb. ground lamb*
  • 3 carrots*, cut into 1⁄4-inch rounds
  • 2 leeks*, cut into 1⁄4-inch rounds
  • 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
  • 1 c. frozen peas
  • 1 1/2 c. beef gravy
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
  • 5 tbsp. unsalted butter
  • 1/4 c. milk*, plus more if needed
  • 2 tbsp. freshly grated horseradish
  • 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
  • 2 oz. Parmesan, grated (1/2 cup)

 Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
  2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
  3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
  4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.

Festive Foods and Flavors for St. Patrick’s Day

By

By Julia Howard

  In the United States, Saint Patrick’s Day has ventured from authentic Irish traditions. However, Irish emigrants transformed the holiday into the celebration we know today; prominent displays of green, festive eating and drinking, and numerous parades. 

You can find the spirit of Saint Patrick’s Day at the Saratoga Farmers’ Market. With the approach of spring, there will be plenty of green there for you, too! This Saturday at the Wilton Mall, local producers have all the goods to help you prepare for your Irish-infused festivities.

Gomez Veggie Ville, photo by Madison Jackson.

If you’re preparing corned beef, your beef brisket should be bathing in spice-filled brine. But it’s not too late to pick up locally grown essentials like cabbage, carrots, and potatoes. You can find the products you need at Gomez Veggie Ville.

Something’s Brewing, photo by Toni Nastasi.

Something’s Brewing recommends Sumatra roasted beans to make the best Irish coffee. Pour one and a half ounces of Irish whiskey and one teaspoon maple syrup into a mug, and fill the rest of the way with freshly brewed coffee. Stir, taste, and adjust the sweetness. Then top with whipped cream.

Pork & Greens has nutritious microgreens for fresh and festive greens. Lovin’ Mama Farm has returned with microgreens and potted herbs. And J. Adkins has a variety of succulents and houseplants to add a touch of green to your living space. 

Suppose you’re looking for other flavors with a St. Patrick’s Day flair. In that case, Saratoga Chocolate Company’s Matcha Bar has the perfect balance of white chocolate and brilliant green Wakatake matcha (green tea powder with an earthy flavor). Junbucha will have green Japanese Matcha Kombucha, a tart yet sweet fermented beverage made with high-quality matcha, tea, and honey. Goat Scape cheese from R&G Cheesemakers offers savory goat cheese flecked with green garlic scapes.

Mean Max Brew Works has a diverse selection of handcrafted beers. And Kim Dolan Designed is hosting a drawing to win a lovely, handmade, green cloak.

For this week’s recipe, we share the main course that’s even more authentic to the Emerald Isle than corned beef and cabbage. Shepherd’s pie with lamb is a hearty dish with Irish roots. We enjoy Wolfgang Puck’s version that features many seasonal vegetables.

This weeks recipe: Shepherd’s Pie with Lamb