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Shepherd’s Pie with Lamb

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Recipe by Wolfgang Puck

Makes: 8 servings

Prep & cook time: 1 hr 35 mins

Ingredients

*Ingredients currently available at the farmers’ market

  • 2 tbsp. olive oil
  • 1 1/2 lb. ground lamb*
  • 3 carrots*, cut into 1⁄4-inch rounds
  • 2 leeks*, cut into 1⁄4-inch rounds
  • 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
  • 1 c. frozen peas
  • 1 1/2 c. beef gravy
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
  • 5 tbsp. unsalted butter
  • 1/4 c. milk*, plus more if needed
  • 2 tbsp. freshly grated horseradish
  • 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
  • 2 oz. Parmesan, grated (1/2 cup)

 Instructions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
  2. Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
  3. Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
  4. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.

Notes: If you like garlic, boil 2-3 cloves along with the potatoes.

From Making Cheese to Bottling Milk: Partnership Expands Offerings

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By Himanee Gupta-Carlson

Argyle Cheese Farmer is known for its yogurts and cheeses. Marge Randles spent years working with milk, cultures, and natural flavorings to create a growing array of items ranging from cheese curds and schmears to sweetened and plain yogurts.

Argyle Cheese Farmer, photo by Pattie Garrett.

She and her husband Dave have been part of the Saratoga Farmers’ Market since 2007. Over the past two years, their offerings have expanded – to such items as pizza, baked breads, grab-and-go macaroni and cheese, and now bottled milk.

The changes are a result of a partnership they formed in 2020 with Ideal Dairy Farms whose herd produces the milk for Argyle Cheese Farmer products. Unlike Argyle Cheese Farmer, Ideal Dairy’s business was primarily with wholesale milk purchasers, which meant they lacked local familiarity. By putting both names on most of their new product labels, the partnership has benefited both.

Argyle Cheese Farmer production facility, photo provided.

Take the milk. It is known as A2 and is available at the Saratoga Farmers’ Market in a variety of sizes, and as white milk or in chocolate- and coffee-flavored varieties. The term A2 refers to a protein found in milk, and as Marge Randles explains, this milk contains only that protein.

 

“It’s genetic,” she says. “In Ideal’s herd, there is a group of 250 cows that produce milk that contains only this protein.”

The lack of other proteins make the milk closer in structure to that of goat milk. While the milk still contains lactose, A2 milk often is more digestible for those who have difficulties tolerating milk.

A2 Milk, photo provided.

It also tastes good. It is rich in protein, and high in flavor. This is because it “is a whole milk, almost straight from the cow to container,” says Marge Randles. The milk is pasteurized for safety and homogenized for consistency and texture. However, unlike other milk producers, Argyle Cheese Farmer does not separate the fats from the milk.

The new Argyle Cheese Farmer offerings reflects how some smaller dairy farmers are adapting to changes in local agriculture. Dave Randles is part of a multi-generation dairy farm family. He and Marge no longer keep cows but still put their expertise to good use.

This week’s recipe: Cheeseburger Pie

Roast Heritage Chicken with Carrots

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Recipe courtesy of Squash Villa Farm

“Heritage breed chickens have well-developed flavor. Cooking them slower and at a lower temperature allows the legs and thighs to cook fully without overcooking the breasts.”

Ingredients

*Ingredients currently available at the farmers’ market

  • Whole heritage chicken* (Delaware, Ameraucana, or another breed)
  • 2 Tbls melted butter
  • Salt and pepper
  • 1 large yellow onion*, thickly sliced
  • 4 carrots* cut into 2-inch chunks
  • 1 bulb of garlic*, split into cloves
  • Olive oil

Instructions

  1. Preheat the oven to 300 degrees F.  
  2. Remove chicken from refrigerator and allow to warm to ambient temperature. 
  3. Remove any leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Brush the outside of the chicken with butter and sprinkle with salt and pepper. Cover the breasts loosely with aluminum foil to prevent the meat from overcooking. Place the onions, carrots, and whole garlic cloves in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  4. Roast the chicken covered, breast up for 30 minutes per pound. The juices will run clear when you cut between the leg and the thigh. Remove the chicken to a platter and cover with aluminum foil and allow to rest. If the carrots aren’t tender, continue roasting until tender. 

Farmers’ Market Frittata

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Adapted from the recipe by M&A Farm

Serves: 6

Prep & cook time: 15 min

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 4 large eggs*
  • 4 egg whites*
  • 2 TBSP milk*
  • ½ tsp salt, divided
  • ¼ tsp pepper, divided
  • 1 cup mushrooms* of choice, sliced
  • 1 cup kale*, chopped
  • 1 cup bacon*, cooked and chopped
  • ½ tsp chopped fresh thyme leaves
  • 1 TBSP chopped parsley leaves (reserve some for garnish)
  • ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

INSTRUCTIONS

  1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
  2. On the stovetop, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring for 1 more minute.
  3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
  4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the over, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve. 

CSAs help us invest in food and farms

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By Emily Meagher

Gomez Veggie Ville, photo by Pattie Garrett

This time last year, we learned that a secure food supply could suddenly turn into shortages. Buying from local farms, which have a much shorter supply chain, is a great way to be assured of getting freshly harvested, quality food. Community Supported Agriculture (CSA) provides an even better guarantee.

By purchasing a CSA, customers make an early investment to help farmers get their season started, quite literally giving them seed money. Then, CSA members reap the harvest season’s benefits by receiving produce at a discounted price. Saratoga Farmers’ Market’s Wednesday and Saturday outdoor markets, which begin in May, will offer several CSA options.

Owl Wood Farm, photo by Pattie Garrett

Owl Wood Farm is one of the farms offering CSA subscriptions. They have traditional ‘Box Shares’ that run for 20 weeks, starting in June, for $450. Each share has a salad green, a cooking green, a root crop, an herb, a type of onion, and seasonal items, like strawberries, beans, or summer squash. The ‘box share’ is an excellent option for weekly shoppers who like variety and enjoy creative cooking. A second option is the ‘Market Share’: customers get “Owl Bills” to use at the farm’s stand whenever and for whatever they want. Any prepaid dollar amount over $200 receives a 10% credit added to it. Customers may purchase shares on Owl Wood’s website or learn more at the market when they return in late April.

Gomez Veggie Ville, photo by Emily Meagher

Gomez Veggie Ville is also offering vegetable CSA shares to customers this season. Shares last for 24 weeks and consist of a variety of fruits and vegetables. Full shares include 8-10 items per week, depending on the season. Half shares have 4-5 items per week. Customers can opt for pre-packed boxes at $600 (full share) or $300 (half share) or choose the pick-your-own option for $650 or $325, respectively. Gomez Veggie Ville is already taking sign-ups at the Saturday farmers’ market. Contact them by phone (518-686-5212) for more information.

Other farms offer more specialized CSA options, like 518 Farms’ mushroom shares. Customers are sent a rotating list of available mushrooms two days before market day and can choose their mix to pick up on Saturdays. There is a small (½ lb per week for $140) or large (1 lb per week for $260) option; both run for 13 weeks. For more information, visit 518 Farms’ website or inquire at the winter market.

This week’s recipe: Swiss Chard and Kale Gratin