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quesadilla

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

Healthy Back to School Snacks

September 23, 2019 By marketeditor

By Barb Biagioli

It’s that time of year again: Back to School. This typically means back to messy mudrooms, crazy schedules, pick-ups, drop-offs, empty refrigerators and unorganized pantries, and most scary of all, “hangry” kids running amok in the afternoon hours, impatiently awaiting a snack.

If you’re back to school this season, having snacks ready to go is key to preventing meltdowns and madness. With a little bit of preparation, you can make a week’s worth of snacks ahead of time – ones to take to work, pack in kid’s lunches, keep in the fridge for after school snacks, or take on the road. I’m often asked what snacks are best for kids, what’s easy and best for on-the-go, or can be made ahead of time, so I’ll share a few of my tips with you.

Photo courtesy of Pattie Garrett

1. Avoid snacks that come in a box, bag or wrapper, and use your local farmer’s market to inspire healthy snacks for yourself and your kids! Keep it simple, nutritious, and colorful and snacking will be tasty and fun.

2. Cut, chop, and prep easy staple snacks – like veggies for dipping – in containers in advance of the school week.

Photo courtesy of Pattie Garrett

3. Dig out old baby food containers – you know, the ones you used for freezing pureed baby food. They’re ideal individual snack trays for your children. You can make sweet or savory trays using farmer’s market produce – try cherry tomatoes, zucchini, and carrots with hummus in the center for dipping. Or slice apple, pear, and place roasted sweet potatoes into the tray paired with nut butter.

4. Make healthy green muffins for the week, double the batch and place them in your freezer for later in the month.

Photo courtesy of Pattie Garrett

5. Throw together a hummus quesadilla with whatever suitable produce you have left in the house. Otherwise known as the “everything but the kitchen sink” hummus quesadilla. I’ll show you how.

Seasonally, we are edging out of summer produce but still relishing in tomatoes, peppers, and dark leafy greens, as we’re also sharing in the wonders of the autumn harvest! The best of both worlds colliding to yield a farmer’s market bounty that is overflowing from bins and baskets – the perfect inspiration for our “anything goes” quesadillas. There are a few fun ways to put together a hummus quesadilla, but certainly no wrong way as long as you have some veggies on hand, hummus and tortilla wraps.

Filed Under: Featured Article, homepage feature, News Tagged With: Back to School, hummus, kids, prep, quesadilla, snacks

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Looking forward to another Saturday market! Since Looking forward to another Saturday market! Since January is National Soup Month (and this week sure has been a cold one), why not grab a soup kit from Gomez Veggie Ville this Saturday and get to creating some hearty homemade soups? Find us 9:30am - 1:30pm in the Wilton Mall food court to get your weekly fix of good food!
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#farmersmarket #saratogafarmersmarket #saratogasprings #saratoga #eatlocal #shoplocal #supportlocal #food #fresh #local #518 #soup #nationalsoupmonth
Looking to grow your business in the new year? Ven Looking to grow your business in the new year? Vendor applications for our summer market are now open from January 15th-31st! Local farmers, artisans, crafters, and specialty food makers are welcome to apply. For more information visit our website https://www.saratogafarmersmarket.org/vendor/
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#saratogafarmersmarket #farmersmarket #farmersmarketfresh #saratogany #wilton #smallbusinesssaratoga #localbusiness #smallbusiness #smallbusinesssupport
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

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