By Julia Howard, Market Director
The Saratoga Farmers’ Market opens its indoor market season at 9 a.m. Saturday at the Lincoln Baths Building in the Saratoga Spa State Park.
Established in 1978, the market offers products from farmers and artisans who are mostly in Saratoga, Schenectady, Rensselaer, and Washington counties. While some exceptions are made for products and vendors outside this area, the market maintains its reputation as being among the best places to buy local products directly from those who produce them.
Opening Day will feature a Taste of the Market. In this, market goers will receive a rare opportunity to sample the fruits, cheeses, vegetables, meats, sweets, and other prepared foods that many of the vendors offer. The Taste of the Market will feature not only food samples but also recipes and cooking advice. Look for menus by the market’s main entrance, particularly from 9-10 a.m.
Customers also will have a chance to begin stocking up on staples for holiday feasts. A special Holiday Market through the end of December will showcase vendors who create crafts, artisanal works, and prepared foods, offering customers a chance to find “gifts and unusual foods not typically available at the market,” said Saratoga Farmers’ Market Association president Phyllis Underwood.
New to the market this winter also will be a recycling and composting effort organized by the Friends of the Market. Bins will be placed near trash receptacles for recyclable items used at the market, and a bucket will be available to shoppers who wish to bring kitchen scraps, coffee grinds, eggshells and other such waste to the market for composting. Volunteers will take the compost to local farms.
Despite these new events, most of the vendors who participated in last year’s indoor market will be returning this year, and will be in places comparable to those of the past. And in keeping with the traditional transition of seasons, many vendors will maintain locations just outside the Lincoln Baths building for as long as the weather permits.
“We’re excited for this season,” Underwood said. “We will have all our regular vendors and product available plus many new events. Be sure to stop by and check us out.”
The Saratoga Farmers’ Market begins its indoor season Saturday November 5th and will be at the Lincoln Baths in the Saratoga Spa State Park from 9 a.m. to 1 p.m. Saturdays.
Winter Market Vendors
Argyle Cheese
Ballston Lake Apiaries
Battenkill Valley Creamery
Blind Buck Farm
The Chocolate Spoon
Clarity Juice
Clark Dahlia Gardens & Greenhouses
Denison Farm
Elihu Farm
Euro Delicacies
Feathered Antler
The Food Florist
Fresh Take Farm
Gomez Veggie Ville
Homestead Artisans
Kokinda Farm
Lewis Waite Farm
Longlesson Angus
M&A Farm
Malta Ridge Orchard & Gardens
Mariaville Mushroom Men
Mrs. London’s
Murray Hollow Bakehouse
Northern Cross Vineyard
Owl Wood Farm
Pleasant Valley Farm
Puckers Gourmet
Pura Vida Fisheries
Saratoga Apple
Saratoga Crackers
Scotch Ridge Farm
Something’s Brewing
Springbrook Hollow Distillery
Saratoga Peanut Butter
Sheldon Farm
Shushan Valley Hydro Farm & Underwood’s Greenhouses
Slate Valley Farm
Holiday Vendors
22 Shades of Gray
Bliss Angels
Bon Bon Brazil NY
Creations & Spells
Freddy’s Rockin’ Hummus
Pocket Gardens
Saratoga Suds n Stuff
Sweet & Sassy Confections
Wash Green & Clean
Pumpkin Soup Served in a Pumpkin
Adapted from André Soltner’s recipe in the New York Times
Makes 6-8 servings (about 2 quarts)
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
• 2 pumpkins, 8 to 10 inches in diameter*
• 2 tablespoons unsalted butter
• 1 medium onion, sliced*
• ⅔ cup dry white wine*
• 2 small white turnips, peeled and sliced*
• 2 medium carrots, peeled and sliced*
• 1 large potato, peeled and sliced*
• 5-6 cups chicken stock (or water), or as needed
• ½ cup heavy cream*
• Salt and ground white pepper
Instructions
1. Cut off top of one pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place. Scrape pumpkin meat out of second pumpkin to make 6 cups total. Discard the pumpkin shell, seeds and stringy material.
2. In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
3. Cover and bring to a boil.
4. Gently simmer soup for 1 hour, stirring once or twice. The soup will be thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
5. Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
6. Pour hot soup into pumpkin. Serve from pumpkin. Optional: thyme leaves as a garnish.
