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Trouvaille Eats & Sweets Brings New Flavors to the Farmers’ Market

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By Caroline Moran

 

“Trouvaille in French means a positive, unexpected find.” For Courtney and Andrew Howe, this word perfectly sums up both their professional endeavors and the entirety of their journey together. After leaving behind 16- and 12-year-long careers in the restaurant industry, respectively, Courtney and Andrew first explored the idea of starting a food truck.

“When the pandemic hit, our ideas began to shift,” Courtney explained when discussing how the pair instead chose cheesecakes as a vessel in which to channel their culinary creativity. From basil and sage whipped creams to graham cracker and cinnamon bun crusts, the couple has no shortage of dreamy flavor combinations–certainly enough to satisfy any palate.

Pulling inspiration anywhere they can, Courtney is constantly jotting down flavor ideas when ingredients and products catch her eye. “We want each layer of the dessert to bring out different flavors that pair together perfectly,” she explained. The separation of flavors between the toppings, fillings, and crusts created a “layered experience,” resulting in an ideal bite.

Each week, the pair selects their most seasonally appropriate flavors and carefully crafts each component of their cheesecakes. “We make our sauces, jams, [and] graham crackers,” said Courtney. They individually garnish and package up each slice, knowing that customers can “taste the love and effort” poured into the process. 

This coming July marks two years of Trouvaille’s decadent desserts, with Courtney and Andrew looking forward to reintroducing gluten-free and vegan cheesecakes and experimenting with other cheesecake-based desserts.

“We truly enjoy working from our commercial kitchen for the time being,” the couple said. “We will keep running new flavors weekly to ensure our customers continue to have unique desserts to brighten up their weeks.”

Customers looking to enjoy a mouthwatering slice of Trouvaille’s cheesecake outside of the SFM’s hours can find them at the Schenectady Greenmarket and the Colonie Farmers’ Market, along with several local restaurants (the Mohawk Taproom, 10 McGillis, and Pinhead Susan’s) for a treat any day of the week. Pre-ordering options are also available on trouvailleeats.com, with options for both pick-up and delivery.

One of Courtney and Andrew’s favorite aspects of the business? “…converting people from non-cheesecake lovers to cheesecake lovers!” If you’re not yet convinced, stop by the SFM to check out this week’s flavors—we’re certain you might just find a new favorite dessert.

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park in downtown Saratoga Springs. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram. 

*Parking available in the City Center Parking Garage- free for the first hour then $1/hr after that*

Cream of Asparagus Soup

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Adapted from the recipe by Erin Clarke of wellplated.com

Makes 4 servings

Prep time: 15 min

Cook time: 20 min

Ingredients

  • 3 slices bacon*(optional)
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely chopped yellow onion* or shallot
  • 2 medium yellow potatoes*, peeled and cut into 1/2-inch dice
  • 2 cloves garlic, minced
  • 3 cups low-sodium vegetable broth or chicken broth
  • 2 pounds asparagus*, trimmed and cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Greek yogurt*, plus additional for serving (do not use fat-free or it may curdle and the soup will not be as creamy)

Instructions

  1. If serving with bacon, prepare it by frying it in a skillet on the stovetop or baking it in the oven. Crumble or dice and set aside.
  2. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add onions and potatoes and cook, stirring occasionally until the onions begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
  3. With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to add too much.
  4. Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.

Notes

  • To make it vegetarian, omit the bacon. To make it vegan, omit the Greek yogurt or swap for non-dairy yogurt and omit the bacon.

 

*Ingredients currently available at the farmers’ market

Saratoga Farmers’ Market Returns to High Rock Park

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By Julia Howard

 

This Saturday, June 4, is the Saratoga Farmers’ Market’s first weekend back at High Rock Park, their home for outdoor markets on Wednesdays and Saturdays through the end of October. The seasonal transition has roused excitement and jubilation from market-goers and vendors alike. Vendor stalls will again fill the pavilions and spread out over the lawns.

“I’m just excited to get back to the shady park setting, and we’ll have a little more festivity—the downtown market vibes,” says Corinne Hansch, owner of Lovin’ Mama Farm. 

To celebrate the farmers’ market’s return to downtown Saratoga Springs, the Saratoga Farmers’ Market will host a ribbon-cutting with city officials at 9 a.m. Then, vendors will offer fresh vegetables and fruits, meat, eggs, dairy products, baked goods, prepared foods, flowers, art, etc. 

High Rock Park Pavillon, Photo by Pattie Garrett.

Local jeweler Kim Dolan says, “High Rock Park is such a great place – I don’t think you’ll find anyone that’s not excited.”

As the Saratoga Farmers’ Market enters its forty-fourth year in operation, it continues to support local farms and businesses in the Saratoga region, serving as an outlet for locally grown and made products. This season, about 65 farms and businesses participate in the Saturday market, and about 30 participate in the market on Wednesdays.

  Pack your shopping bags and walk, bike, or drive to High Rock Park this Saturday. Grab a coffee made with locally roasted beans and perhaps a light breakfast or lunch from one of the many prepared food vendors. And enjoy shopping outdoors in the ambiance of the park.

While shopping, have fun with live music from Running the River and GeoBeat and check out the children’s activities hosted by Northern Rivers Family Services. 

High Rock Park Pavillon, Photo by Pattie Garrett.

The farmers’ market has an ATM on-site, and many vendors accept credit cards. SNAP benefits are accepted at the market information booth at the market’s center.

The Saratoga Farmers’ Market is pleased to continue programs like Bicycle Benefits: earn a $2 coin when you bike to the market. The Power of Produce Club: a free 10-week program with activities for children at the market on Wednesdays, will begin June 29. The Saratoga Farmers’ Market also continues its community composting program, accepting fruit and vegetable scraps, coffee grounds, used tea bags, and similar items. Stay tuned for information on summer events and food festivals. 

 

Check out our Seasonal Recipe: Cream of Asparagus Soup

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.