Saratoga Farmers' Market

seasonal

Eating with the Season: Summer Meals

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By Catherine Morba

We have waited patiently, our farmers have worked tirelessly, and the Upstate New York soil has recognized the efforts and responded with annual generosity. Market tables are beginning to overflow with rainbows of fresh vegetables, fruits, and herbs. With so many ingredients for the taking, cooks can indulge in cravings for juicy peaches, leafy greens, and heirloom tomatoes of all sorts while paying homage to the local lands that bore them.

Summer vegetables on the grill

This special season deserves cooking that is equally so. The ideal recipe is light, refreshing, and a celebration of all summer has to offer. Another consideration is temperature. During the dog days of summer, the less time spent inside with ovens ablaze the better. When heat is required, a grill can be a saving grace. Grilling up a large batch of fresh vegetables tossed in a simple marinade such as minced garlic, lemon juice, and good quality olive oil provides options for the next several meals. I use a grill basket, skillet, or shish kabob set depending on the vegetable but prefer to put them right on the grate for the coveted grill marks. Serve them as-is, then combine leftovers with grains like bulgur, quinoa, or rice. Grill whole bell peppers and stuff with any of the above, or beans and cilantro for a Southwest take. Experiment with fresh herbs, cheeses, kinds of vinegar, and seasonings to round out the dishes.

This week, try Polenta with Grilled Eggplant, Tomatoes and Basil. While the grate is still hot, make way for a dessert of Grilled Peaches with Browned Butter and Cinnamon Crumbs. The options for different flavors, textures, and pops of color are endless and impressive, but not time-consuming. Meals that are quick to come together allow for more precious moments in the backyard with feet kicked up, full plate in hand, and family and friends abound.

Ricotta Pancakes with Blueberry Sauce

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Adapted from the recipe by The Chew and Two Peas and Their Pod, shared by My Saratoga Kitchen Table

Serves: 4

Ingredients:

*Ingredients currently available at the farmers’ market

Pancakes:

  • 2 to 3 Tablespoons lemon curd
  • 1 cup whole milk*
  • 2 eggs*
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh ricotta*
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • butter*

Blueberry Sauce:

  • 1½ Tablespoons fresh lemon juice
  • 1½ teaspoons cornstarch
  • 2 cups fresh blueberries*
  • 2 Tablespoons sugar
  • 2 Tablespoons water

Instructions

For the Pancakes:

  1. In a small bowl, microwave the lemon curd for a few seconds. Add ¼ cup of milk to the the curd and whip. Pour the mixture into a medium bowl and whisk in the remaining milk, eggs, sugar, vanilla, and ricotta.
  2. Add flour, baking powder, baking soda, and salt in another bowl and whisk to combine. Stir in the ricotta mixture.
  3. Preheat a skillet over medium heat. Melt the butter into the pan. Pour batter into the hot pan. Cook the pancakes for about 3 to 4 minutes until undersides are golden brown and a few bubbles begin to form on top. Flip the pancakes and cook until golden brown, about 3 more minutes. Repeat with the remaining batter.

For the Blueberry Sauce:

  1. In a small bowl, combine lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture.

Spicing Up Your Summer Meals

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By: Mariah Rankin

Summer is a time when we find ourselves enjoying the company of others while dining on the fresh and vibrant ingredients that the season brings. Nothing embodies this more than a barbeque, and here at the Saratoga Farmers Market, we have just what you need to “spice” yours up. Three of our vendors specialize in spices and marinades that will help you transform your summer meals.

Momma’s Secret Salad Dressings & Marinades, photo courtesy of Pattie Garrett

 

Salads are a seasonal favorite, and Momma’s Secret Salad Dressings offers amazing gluten-free dressings made from all-natural ingredients. “Momma’s House Dressing” is a market favorite that also doubles as a marinade. It will add a special touch to any salad or meat. With just a small amount of their dressings, your food will explode with flavor. A portion of their proceeds is also donated to the Alzheimer’s Association.

 

 

Muddy Trail Jerky Co., photo courtesy of Pattie Garrett

 

Grilling is another summertime favorite, and Muddy Trail Jerky Co. offers 15 different spice mixes specifically for grilling that will leave your meat bursting with flavor. Their classic “Steak Seasoning” is a customer favorite that contains a delicious blend of onion, garlic, and a variety of herbs and peppers. Along with their other spice mixes, it will give any beef, lamb, pork, or poultry dish a flavorful kick.

 

Saratoga Spicery, photo courtesy of Pattie Garrett

 

Each week the owners of Saratoga Spicery look forward to hearing their customers share the unique ways they use their products. There are no set rules or guidelines on how to use their spice mixes, the options are limitless. These “spiceries” are unique because almost all of them can be turned into a delicious dip by combining two tablespoons to 4-parts sour cream and 1-part mayo or Greek yogurt. These tasty dips will be sure to please at any summer barbecue.

 

To learn more about these products and get some of your own for your next summer gathering, stop by our market on Saturdays.

The Saratoga Farmers’ Market is open from 3-6 p.m. Wednesdays and 9 a.m.-1 p.m.on Saturdays at High Rock Park. Find us on Facebook, Twitter, and Instagram, and check us out on the FreshFoodNY app. E-mail friends@saratogafarmers.org for volunteer opportunities.

Holiday Wreaths Complete the Circle of Farmer’s Season

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By Himanee Gupta-Carlson

 

Photo courtesy of Pattie Garrett

For Charles Holub, of Scotch Ridge Trees & Berries, diversity is “the lifeblood of a small farm.” His farm in Duanesburg is a case in point.

Scotch Ridge starts its season with the Saratoga Farmers’ Market selling seedlings started in its greenhouses for spring gardens. As spring shifts toward summer, cartons of berries, tomatoes, and bouquets of cut flowers become the primary crops. Summer folds into fall and then winter, and as December arrives, trees and handmade wreaths, door swags, and kissing balls make their appearance.

Holub was busy making wreaths last week in his workshop, a shed that serves as an entry point for berry pickers in the summer and cut-your-own tree visitors on weekends in December. An ice-coated pond and piles of greenery surrounded the shed. Inside, the spicy scents of Douglas fir, Scotch pine, white pine, blue spruce, and Frasier fir, a propane heater and soft stereo music system created a festive environment.

“My grandson was here last weekend,” Holub said. “He called it the Christmas place.”

Photo courtesy of Pattie Garret

Holub starts his wreaths with a handful of branches trimmed to size. He mixes varieties of greenery to achieve a diversity of color, texture, and smell and crimps them onto a frame, handful by handful. He adds sprigs of laurel and holly, and cones, ribbons, and continues to crimp until the circle is complete. All of the natural materials are gathered from his land or from the farms and yards of friends and family.

Holub grew up on the land he farms. The eldest of five children, he enjoyed a 35-year engineering career with New York State and retired at age 55. A few years before retirement, he began planning Scotch Ridge Farm. He planted his first trees around 1991 and began bringing them to market about 10 to 12 years later. Seedlings, berries, tomatoes and cut flowers followed as the operation grew.

Now, he plants about 1,000 trees a year. The trees take about 12 to 15 years to mature, and in the busy weeks of December, he makes about 30 wreaths a week.

“Farming is a risky venture,” he says, “Yet, there’s a great satisfaction in growing things and having success.”

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. Saturdays at the Lincoln Baths Building in Saratoga Spa State Park. Follow us on Twitter, Instagram, and Facebook.

Delicate Squash with Maple Syrup and Jam

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Adapted from recipe by Dinner at the Zoo, shared by My Saratoga Kitchen Table

Serves: 4

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 2-3 pounds delicata squash* (about 2 average sized squash)
  • 2 Tablespoons olive oil, plus more for coating the pan*
  • 2 Tablespoons maple syrup*
  • 2 Tablespoons raspberry jam*

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Cut the squash lengthwise and remove the seeds. Cut the halves into ¾ inch slices.
  2. Line a sheet pan with foil and coat with olive oil.
  3. In a small bowl mix together the olive oil, maple syrup, and jam.
  4. Pour the olive oil mixture over the squash and toss to coat.
  5. Bake for 20 to 30 minutes or until the squash is tender and starting to brown. Serve immediately.

Spaghetti with Sausage, Spinach & Sun-Dried Tomatoes

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Adapted from recipe by Lindsay Funston on Delish.com, shared by Courtney Kramer

Makes 4 servings

 

Ingredients

*Ingredients currently available

  • 12 oz. spaghetti
  • 2 tablespoons olive oil*
  • 2 garlic cloves, chopped*
  • ¾  lbs. cooked Italian sausage links, sliced*
  • 3 cups of baby spinach*
  • ½ cup chopped sun-dried tomatoes
  • ¾ cup of chicken broth
  • ¾ cup of heavy cream*
  • Kosher salt for seasoning
  • Freshly ground black pepper
  • Freshly grated Parmesan, for garnish*

 

Directions:

  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
  2. In a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute. Add sausage, spinach, and sun-dried tomatoes and cook until sausage is browned and spinach is cooked, 3 to 5 minutes. Add chicken broth and heavy cream and bring to a simmer. Let thicken until sauce is creamy, then add spaghetti to skillet and toss until fully coated. Season with salt and pepper.
  3. Garnish with Parmesan and serve.