Saratoga Farmers' Market

side dish

Carrots and Sweet Potatoes

By

Photo courtesy of Pattie Garrett

Recipe by Cook’s Illustrated, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
● 3 Tablespoons unsalted butter*, cut into ½ inch pieces
● 1 shallot*, minced
● 1 cup chicken broth
● 1 cup apple cider*
● 6 sprigs fresh thyme*
● 2 bay leaves
● salt and pepper
● 1 pound carrots*, peeled and sliced about ¼ inch thick
● 1 pound sweet potatoes*, peeled halved lengthwise and sliced ¼ inch thick
● ¼ cup coarsely chopped candied ginger
● 1 Tablespoon Dijon mustard
● 3 Tablespoons minced fresh cilantro*

Instructions
1. Melt 1 Tablespoon butter in a large Dutch oven over high heat. Add shallot and cook, stirring frequently, until softened and just beginning to brown, about 3 minutes. Add broth, cider, thyme, bay leaves, 1½ teaspoon salt and ½ teaspoon pepper. Bring to a simmer and cook for 5 minutes. Add carrots and sweet potatoes, stir to combine and return to simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until vegetables are tender, 10 to 14 minutes.

2. Remove pot from heat. Discard thyme springs and bay leaves and stir in candied ginger. Push vegetable mixture to sides of the pot. Add mustard and remaining 2 Tablespoons butter to center and whisk into cooking liquid. Stir to coat vegetable mixture with sauce, transfer to a serving dish, sprinkle with cilantro and serve.

Turnips and Potatoes with Bacon

By

courtesy of Bon Appetit magazine

*denotes Ingredients currently available at the farmers’ market

Serves 6

Ingredients:

¼ cup water

1 Tablespoon red wine vinegar

1 Tablespoon sugar

8 ounces bacon* slices, cut into 1 inch pieces

1 medium onion*, thinly sliced

4 large garlic* cloves, peeled, crushed

1 pound turnips*, peeled, cut into 1 inch chunks

1 pound potatoes*, peeled, cut into 1 inch chunks

1 teaspoon kosher salt 

1 teaspoon black pepper

1 Tablespoon chopped fresh parsley*

Instructions:

Mix ¼ cup water, vinegar, and sugar in a small bowl. Sauté bacon in a heavy large skillet over medium-high heat until fat is rendered, 5 minutes. Drain most of the bacon fat. Add onion and garlic and sauté until the onion is golden about 5 minutes. Add turnips and potatoes. Sprinkle 1 teaspoon of salt. Reduce heat to medium-low, cover and cook until vegetables are starting to become tender, stirring and turning the vegetables occasionally for about 15 minutes. ( you may need to add some olive oil or butter if starting to stick) Push the vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet. Cook until golden and slightly crisp on bottom, about 5 minutes. Continue to turn and spread and cook vegetables until tender, golden and crisp around edges, 7 to 8 minutes longer. Season with pepper. Transfer to serving bowl and sprinkle on parsley. 

Roasted Garlic

By

Recipe courtesy of Squashville Farm

Serves 2-4

 

This recipe is perfect for the grill or the oven.

 

Ingredients

*Ingredients currently available at the farmers’ market

  • One bulb garlic*, cleaned and peeled of outer layers
  • Olive oil

 

Instructions

  1. Peel off the outer layers of a fresh bulb of garlic so that only 1-2 layers remain between the skin and fresh cloves.
  2. Place the bulb in a piece of aluminum foil and drizzle with olive oil. (Other seasonings or herbs can be added if desired).
  3. Place on grill and roast for about 20-30 minutes, until the cloves are soft.
  4. Remove from heat and when cooled, break the bulb into cloves.
  5. Enjoy as is, or smash the softened cloves onto bread or crackers.