Saratoga Farmers' Market

Seasonal cooking

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. 

Grilled Oyster Mushrooms

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Recipe courtesy of Ramble Creek Farm

 

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 lb. blue oyster mushrooms*
  • Lime juice from 2 limes
  • 3 Tablespoons avocado oil
  • Sea salt

 

Instructions

  1. Pull apart the oyster mushroom cluster. The cap and stem will pull off from the base with ease.
  2. Rinse the mushrooms and toss with 1 Tablespoon avocado oil.
  3. Juice two limes and mix with the remaining avocado oil.
  4. Grill over medium heat with the cap side down. While the mushrooms are on the grill, baste the gills of the mushrooms with the lime marinade. Grill for about 5 minutes until the mushrooms soften and have nice grill marks.
  5. Sprinkle sea salt over the blue oyster mushrooms and enjoy!

Hearty Radish Greens Salad

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Adapted from the recipe in Chef Ramzi’s ‘The Culinary Heritage of Lebanon’ and shared by www.tasteofbeirut.com

This salad is a balance of flavors and textures. Radish greens provide body and earthiness and a bit of bite, apples offer sweetness, scallions some slight tanginess, and the garbanzo beans and cucumber are mellowing. Also, Radish greens offer six times more Vitamin C than the actual radish! They are rich in calcium and potassium, full of antioxidants, and act as a powerful digestive aid.

INGREDIENTS 

*Ingredients currently available at the farmers’ market

  • Greens from 2 bunches of radishes*
  • 1 teaspoon of mashed or crushed garlic* with a pinch of salt
  • 1/2 cup of extra-virgin olive oil*
  • 1/4 cup of fresh lemon juice
  • 1 cup of apples*, chopped
  • 3 purple or white scallions*, finely chopped
  • 1 cup of cucumbers*, chopped
  • 1 can of cooked garbanzo beans

Instructions

  1. Wash and dry the radish greens. Chop them coarsely.
  2. Make the dressing by mixing the garlic, lemon juice, and olive oil.
  3. Add to the radish greens the apples, cucumber, scallions and garbanzo beans. Mix and pour the dressing.

Chilled Asparagus Soup

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Chilled Asparagus Soup

Recipe shared by Diane Whitten at Cornell Cooperative Extension

Makes 6 servings.

Nutrition per serving: 60 calories, 2.5 g fat, 0g sat fat, 8g carbs, 3g protein, 80 mg sodium.

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 pound fresh asparagus*
  • 1 tablespoon olive oil
  • 1 cup sliced scallions*
  • 3 tablespoons flour
  • 3 cups vegetable stock
  • 1/4 cup plain yogurt*
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped fresh tarragon
  • 1/4 teaspoon white pepper

Instructions

Cut the tops off the asparagus spears and blanch the tips in boiling water for 5 minutes. Drain, cool and cut tips into 1/2 inch pieces, set aside. Snap the lower ends of the asparagus off, if they are brown or woody. Chop the stalks into 1/2 inch pieces. Heat the olive oil in a saucepan on low, add scallions and cook for 2 minutes. Add the asparagus stalks (not the tips), cover and cook 5 minutes longer until the stalks are tender. Sprinkle the flour over the asparagus and cook for another 2 minutes, stirring occasionally. Add the vegetable stock, bring to a boil, stirring frequently. Lower the heat to low and simmer for 30 minutes. Puree the soup in a food processor. Combine the yogurt and lemon juice, stir 1/4 cup soup into the mixture until smooth, then add to soup. Stir in the asparagus tips, tarragon, and white pepper. Chill well.

 

Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market. The Saratoga Farmers’ Market on High Rock Avenue is open on Wednesdays from 3-6 pm and Saturdays from 9-1 pm. For information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.

Crustless Spinach Quiche

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Adapted from the recipe by Edible Capital District, shared by My Saratoga Kitchen Table

Serves: 4

 

INGREDIENTS

*Items currently available at the Saratoga Farmers’ Market

  • 2 teaspoon vegetable oil
  • 1 medium onion*, finely chopped
  • 1 pound fresh spinach*, chopped
  • 1½ cups shredded sharp cheddar cheese*
  • 6 large egg whites*
  • 1 large egg*
  • ⅓ cup fat-free, no added salt, cottage cheese
  • ⅛ teaspoon ground nutmeg

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Coat a 9-inch pie plate with cooking spray. Set aside.
  2. Heat oil in a medium nonstick skillet set over medium-high heat. Add onion and cook, until translucent, about 5 minutes. Add fresh spinach, a handful at a time, and toss until wilted and set aside. Repeat until all spinach is wilted.
  3. Sprinkle cheddar cheese evenly in prepared pie plate. Top with spinach mixture.
  4. Whisk together egg whites, egg, cottage cheese, and nutmeg in a medium bowl. Pour egg mixture evenly over spinach.
  5. Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into wedges and serving.

Sweet Potato Salad with Apples, Raisins and Shallots

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Adapted from the recipe by Miss Annie on www.geniuskitchen.com

Serves 6-8

Cook and prep time: 20 minutes

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 4 cups sweet potatoes*, peeled and cut into ½” cubes
  • 2 tart apples*, peeled, cored and chopped
  • ½ cup raisins
  • ½ cup pecan pieces, toasted (optional)
  • Juice of 1 orange
  • Juice of 1 lime
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 shallot*, finely chopped
  • salt & freshly ground black pepper, to taste
  • 1⁄3 cup olive oil

DIRECTIONS

  1. To cook the sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally until the sweet potato is tender and cooked through, about 10 minutes. Allow to cool slightly.
  2. Mix the sweet potatoes, apples, raisins, pecans, and shallots in a large bowl.
  3. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
  4. Whisk together, then add the oil in a thin stream, whisking constantly.
  5. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.