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Saratoga Farmers' Market Recipes

Oven Fried Chicken Wings

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Recipe by Hepatica Farm

Prep time: 10 minutes

Cook time: 1 hour 10 minutes

Makes 4 servings

 

These chicken wings are browned and crispy without the use of frying oil.

Ingredients

*Ingredients currently available at the farmers’ market

For the chicken wings:

  • 2 lbs Hepatica Farm chicken wings*
  • 1 TBS baking powder (aluminum free)
  •  Spice rub* of your choice or Hepatica Farm’s spice rub recipe

For the spice rub:

  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1 TBS paprika
  • ½ tsp dried herbs (oregano is a favorite)
  • ½ tsp black pepper
  • 1 tsp salt

Instructions

Preheat the oven to 250 degrees F.

Sandwich wings between paper towels and pat dry. Place bowl in the refrigerator.

Wrap a baking sheet with aluminum foil and place a cooling rack on top.

Combine the spices of your choice for the rub.

Take the wings from the refrigerator and dry excess water from the bowl. Then add the spice rub and the baking powder. Toss the wings until evenly coated with the mixture. 

Place the wings on the cooling rack, making sure the wings don’t touch each other. Place in the oven at 250F for 30 minutes. Then increase the temperature to 400F and bake for 40 more minutes.

Remove from the oven and enjoy with your favorite dipping sauce.

Burgers with Onions & Mushrooms

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Adapted from recipes by My Nourished Home and The Kitchn, shared by My Saratoga Kitchen Table

Serves: 8

Ingredients

*Ingredients currently available at the farmers’ market

For the Onions and Mushrooms:

  • 2 to 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 2 large sweet onions*
  • 16 ounces mushrooms* (shitake* and/or oyster*)

For the burgers:

  • 2 pounds ground beef*
  • 1/2 small onion*, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tamari or soy sauce
  • 1 teaspoon garlic powder
  • Freshly ground black pepper
  • 6 hamburger buns, split

Instructions

For the onions the mushrooms:

  1. In a large saute pan, heat the oil and butter on medium-low. Peel and slice the onions into long, thin slices. Place the onions in the pan, add salt and pepper to taste, and carefully toss to coat all the onions in the oil and butter. Allow to caramelize, stirring occasionally for 20 to 30 minutes. They’ll turn a warm brown color.
  2. Add the mushrooms to the onions, carefully toss to coat them with oil. Continue to cook on medium-low. The mushrooms will become soft and browned.

For the burgers:

  1. Heat the grill. Heat an outdoor grill to high heat (about 450°F). On a charcoal grill, arrange the coals to create high heat and a low heat cooking zone (direct and indirect grilling). Meanwhile, prepare the burger patties.
  2. Season the beef. Place the ground beef on a baking sheet and gently pat it into a log. Use your thumb to make a deep trough in the center. Sprinkle the onions evenly into the trough. Whisk the Worcestershire, tamari or soy sauce, and garlic powder together in a small bowl. Sprinkle this over the onions. Finish with a few grinds of fresh black pepper over everything.
  3. Shape the patties. Pinch the ground beef closed around the onions. Divide the meat into 8 equal portions using a chef knife, a bench scraper, or your fingers. Use your hands to gently flatten each portion into a patty about 1-inch thick. Try not to compact or overwork the meat. Let the burgers sit at room temperature until the grill is ready, about 20 minutes.
  4. Grill the burgers. Place the patties on the grill in a single layer. Cook until grill marks appear about 2 minutes. Flip and cook until grill marks appear on the second side, about 2 minutes more. If using a charcoal grill, move the patties to a lower-heat (indirect) area of the grill. If using a gas grill, reduce the heat to medium. Grill 2 to 3 minutes more for medium-rare burgers, 3 to 4 minutes more for medium, or 5 to 6 minutes more for well-done burgers. 
  5. Assemble the burgers. Place a patty on each toasted bun and serve with toppings.

 

 

Honey Lemon Chicken

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Recipe adapted from Tin Eats, Serves: 4

INGREDIENTS

*denotes ingredients currently available at the farmers’ market

Chicken:

  • 1 pound skinless, boneless chicken breasts (about 2 breasts)*
  • salt and pepper to taste
  • ¼ cup flour, with 1 teaspoon reserved

Sauce:

  • 1½ Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 garlic clove*, minced
  • ¾ cup chicken broth/stock
  • 1 teaspoon flour from the chicken coating
  • 2 Tablespoons water
  • ¼ cup honey*
  • ¼ cup fresh lemon juice
  • parsley* and lemon slices, for garnish

INSTRUCTIONS

  1. Pound each breast to 2/5 inch thick. Sprinkle each side generously with salt and pepper. Place flour in shallow dish. Coat the chicken in flour, shaking off the excess flour.
  2. Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.
  3. Add garlic to the skillet and stir for 20 seconds or until golden. Add chicken broth and bring to a simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
  4. Mix 1 teaspoon of reserved flour with 2 Tablespoons of water.
  5. Add honey, lemon juice, and flour/water mixture into the skillet. Mix and bring to a simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.
  6. To serve, pour sauce over chicken and garnish with parsley and lemon slices.

Butternut and Sweet Potato Pie

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Photo by Pattie Garrett

Recipe from Lizbeth Gomez, Gomez Veggie Ville

Ingredients
*Ingredients currently available at the farmer’s market

For crust:
2 cups graham crackers, ground (option: ginger snaps)
¼ cup sugar
1 cup butter, melted

For filling:
1 small butternut squash*
1 small sweet potato*
2 eggs*
1 can sweetened condensed milk (optional alternative: combination of cream* and honey*)
1 tablespoon cinnamon
pinches of nutmeg, ground ginger, and all spice

For topping:
1/2 cup heavy cream*
1 teaspoon vanilla
3-4 tablespoons confectioners’ sugar
½ teaspoon orange zest

Instructions
1. Combine crust ingredients in large bowl to make a smooth dough, pinching crumbs with fingers.
2. Press dough into a pie plate and refrigerate.
3. While crust is chilling, preheat oven to 350 degrees.
4. Peel and cut butternut squash into chunks, and peel and dice sweet potato.
5. Steam squash and sweet potato chunks until tender, approximately 15 minutes.
6. After vegetables have cooled, place in blender or food processor with eggs, milk and spices. Blend until smooth.
7. Pour mixture into crust, and place pie plate in a slightly larger pan with ½ inch of water at bottom. (This water bath helps to prevent cracks.)
8. Bake for 40 minutes. Remove from oven and let cool.
9. For topping, beat together heavy cream, vanilla, confectioners’ sugar and orange zest until peaks form.
10. Cut pie into pieces, place on individual plates, and add topping with spoon.  

Roasted Cauliflower Soup With Curry

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Recipe shared courtesy of the Bread Basket Bakery in Saratoga Springs

INGREDIENTS:

  • Ingredients currently available at the farmers’ market

1 head cauliflower*

1 stick of butter

garlic powder*, salt*, pepper* and curry powder (amounts to taste)

1 and 1/2 cups chopped onions*

1 cup chopped celery*

1 and 1/2 cups chopped carrots*

2 cups vegetable broth

2 Tablespoons corn starch

2 cans coconut milk

2 Tablespoons honey*

Optional: 1 cup cream*

INSTRUCTIONS:

1) Place cauliflower pieces on a sheet pan with pats of butter. Sprinkle with garlic powder, salt, pepper and curry powder. Bake at 350 degrees until slightly browned on edges. Set aside.

2) While cauliflower is baking, sauté chopped onions, chopped celery and chopped carrots until tender in 1/4 cup butter,

3) Add vegetable broth mixed with corn starch,

3) Add coconut milk and 1/2 of the cauliflower, plus 1-2 Tablespoons honey (to taste).

4) Purée slightly and add curry powder, some salt and pepper to taste, and then the rest of the cauliflower

5) Optional: add cream

Delicata Squash and Onions

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Adapted from Eating Well Magazine and shared by My Saratoga Kitchen Table

Ingredients:

*Ingredients currently available at the farmers’ market

2 large delicata squash* (2 pounds)

1 medium red onion*, sliced

3 Tablespoons olive oil*, divided

¼ teaspoon salt

1 teaspoon chopped fresh rosemary*

1-2 Tablespoons maple syrup*, to taste

1 Tablespoon Dijon mustard

Instructions:

Preheat oven to 425 degrees.

Cut squash in half lengthwise. Scoop out the seeds. Cut crosswise into ½ inch half circles. Toss with onion, 1 Tablespoon oil and salt in a large bowl. Spread in an even layer on baking sheet. 

Roast, stirring once or twice, until tender and beginning to brown about 30 minutes.

Combine the remaining 1 Tablespoon of oil, rosemary, maple syrup, and mustard in a small bowl. Toss the vegetable with the dressing.