Saratoga Farmers' Market

sage

Fresh herbs bring flavor and beauty to food

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By Julia Howard

Burger’s Market Garden, photo by Pattie Garrett

At the farmers’ market, fragrant herb bouquets and pots spilling with over with leafy herb plants offer market-goers an abundance of culinary exploration. While common herbs do compliment specific foods, there are no rules for what to use them in. Fresh herbs may be mixed and matched to your liking.

Common herbs can be put into two categories: woody herbs such as thyme, rosemary, and sage, and soft herbs such as basil, parsley, and cilantro. Woody herbs can be added earlier in the cooking process while soft herbs are commonly added towards the end of the cooking process or as a garnish.

Herbs can be easily stored upright in a jar of water or between a damp paper towel in an airtight container in the refrigerator.

Here are just some of the common herbs available on Wednesdays and Saturdays at the farmers’ market.

Basil, photo by Pattie Garrett

Basil is recognized by its glossy, pointed leaves and sweet-savory flavor. Basil pairs well with tomatoes, strawberries, mozzarella, beef, and shrimp.

Cilantro is a delicate citrusy herb most commonly used fresh at the end of cooking. Cilantro is popular in Asian, Indian, Middle Eastern, and Mexican cuisines.

Mint has a subtly sweet and peppery flavor, and it is used for a variety of culinary and medicinal purposes. Its powerful flavor compliments lamb, feta, mojitos, and even chocolate.

Dill is a delicate and feathery herb with slender stems. Dill pairs with salmon, cucumber, and potatoes, and is commonly used in pickling mixtures, dressings, and egg dishes.

Chives have a subtly oniony flavor with hints of garlic. Recognizable by its grass-like leaves and vibrant green color, chives make the perfect garnish for dishes with eggs or potatoes.

Thyme has small, pale green leaves and pungent aroma that pairs well with hearty meat like pork and chicken. Thyme holds up well to heat and can be used during the cooking process.

Parsley, photo by Pattie Garrett

Parsley is a mild bitter herb that many use as a garnish for food, but it helps dishes like stews achieve a more balanced flavor. As an added benefit, parsley can aid in digestion.

Oregano is a sweet, slightly peppery member of the mint family. This herb is commonly used in dishes like tomato sauce, yogurt sauce, and kebabs, and is a staple in Italian and Greek cuisine.

Rosemary has been prized for its sturdy, aromatic sprigs and oil for centuries. Its needle-like leaves can be used for roasted vegetables, goat cheese, and even flavorful bundt cakes.

Sage is known for its fuzzy leaves and savory flavor with a peppery bite. Fresh sage leaves are commonly used in sausage and gnocchi. Sage can be cooked or fried as a garnish for squash.

 

This week’s recipe: Green Herb Yogurt Dip

Mushroom Kale Pizza

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Adapted from the recipe by Half Baked Harvest, shared by My Saratoga Kitchen Table
Serves: 6 servings

 

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups shredded Tuscan kale*
● 2 Tablespoons olive oil
● 2 Tablespoons balsamic vinegar*
● 8 ounces mixed mushrooms*, torn
● 2 cloves garlic*, minced
● 2 Tablespoons fresh thyme leaves*, plus more for serving
● kosher salt and pepper
● ½ pound pizza dough, homemade or store-bought
● 4 fresh sage leaves*, chopped
● 1 pinch crushed red pepper flakes
● 1 cup shredded Havarti cheese* (I used Argyle Cheese Farmer’s Faith)
● 1 Tablespoon butter*, thinly sliced into 3 pieces

 

Instructions
1. Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil.
2. In a medium bowl, combine the kale, olive oil, and vinegar. Massage the kale with your hands for 1 minute. Add the mushrooms, garlic, thyme, salt, and pepper.
3. On a lightly floured surface, roll the dough out to a 10 to 12-inch circle. Transfer the dough to a prepared baking sheet.
4. Top the dough with sage, red pepper and then layer the kale mushroom mixture. Top with Havarti cheese and thin slices of butter.
5. Bake for 10 to 15 minutes or until the crust is golden and cheese is melted.
6. Top with fresh thyme.

Notes:
● If using a cast-iron skillet, place the skillet in a hot oven for about 10 minutes. You can heat the skillet on the stovetop. Be careful not to let the skillet start smoking or get scorching hot. Add oil and maybe sprinkle a little cornmeal in the skillet. Carefully add the dough to the skillet, pressing the dough up the sides.
● The original recipe calls for 1 Tablespoon fig preserves spread on the dough and 3 ounces of goat cheese crumbled and added with the red pepper.

Buttery Breakfast Casserole

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Recipe by Melissa Clark of New York Times Cooking
Serves 6-8
Prep & cook time: 1 ½ hour, plus 4 hours of overnight chilling

Ingredients:
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 pound croissants* (about 5 to 7), split in half lengthwise
● 1 tablespoon extra-virgin olive oil, more for baking dish
● 1 bunch scallions* (6 to 7), white and light green parts thinly sliced, greens reserved
● ¾ pound sweet Italian sausage*, casings removed
● 2 teaspoons finely chopped fresh sage*
● 8 large eggs*
● 3 cups whole milk*
● 1 cup heavy cream*
● 8 ounces Gruyère or other smooth-melting, creamy cheese*, grated (2 cups)
● 1 ¼ teaspoons kosher salt
● 1 teaspoon black pepper

Preparation:
1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into the pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.