Saratoga Farmers' Market

sweet potato and cranberry saute

Sweet Potato and Cranberry Sauté

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Recipe by Liza Porter, cookbook editor and former owner of Homestead Artisans & Longview Farm
Serves: 4


Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● ¾ cup apple juice or water
● 1 lb sweet potatoes*, sliced
● 1 medium cooking apple*, chopped
● ¼ cup dried cranberries
● 2 T maple syrup*
● ¼ tsp salt
● ¼ cup whole hazelnuts or walnuts

Instructions
Place the nuts in a dry frying pan, over high heat, and toast, stirring frequently, until they smell toasted and are not scorched. Immediately pour onto a chopping board or into a chopping bowl and chop finely. Set aside. Pour the juice or water into a 10-inch skillet. Add sweet potatoes and shake the pan to spread them out. Bring to a boil. Lower heat and cook, covered, until potatoes are almost fork-tender, about 10-12 minutes. Stir in apple, cranberries, maple syrup, and salt. Boil gently for 5-6 minutes until the apple is just tender and the liquid is syrupy. Place in serving bowl. Sprinkle with nuts. Top with a tarragon sprig if desired.

The Farmers’ Market Cookbook: Rich in Recipes and History

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By Catherine Morba

Since its original publication in 2002, the Saratoga Farmers’ Market Cookbook has existed on shelves as a piece of market history. The cookbook pays homage to the founding of the Saratoga Farmers’ Market in the late summer of 1978, when a small but determined group of vendors began selling in the Spring Street parking lot. It’s a treasure trove of favorites gathered from vendors and shoppers and written in their own voices, many of whom are still selling at or supporting the present day market.

Over the coming weeks, the cookbook will be digitized and posted on the Saratoga Farmers’ Market website (saratogafarmersmarket.org) for all to enjoy. In the meantime, here is a sneak preview in time for the holidays. Jars of pickled beets or loaves of onion and caraway bread could be made in larger batches for homemade gifts, or enjoyed midwinter for a bit of cheer long after the festivities have passed.

Sweet Potato and Cranberry Sauté, Recipe by Liza Porter, cookbook editor and former owner of Homestead Artisans & Longview Farm

Pickled Beets, Recipe by Sandy Arnold, owner of Pleasant Valley Farm

Onion & Caraway Bread, recipe by Anna Mae Clark, founding market member and owner of Clark Dahlia Gardens & Greenhouses and Anna Mae’s Homemade Jam