Saratoga Farmers' Market

The Chocolate Spoon

Cheddar & Rosemary Shortbread Cookies

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Recipe courtesy of Marcie Place, owner of The Chocolate Spoon

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups shredded cheddar cheese* – the sharper the better
● 1 tsp salt
● 2 1/2 cups flour
● 2 sticks unsalted butter at room temperature
● 2 tbsp finely chopped fresh rosemary*

Directions
1. Sift together salt and flour; set aside. Cream together cheese and butter until well blended.
2. Gradually add dry ingredients with care not to overmix. This is shortbread so you don’t want to activate the gluten too much. Divide dough in half and shape into rounds. Wrap well in plastic and chill for at least 1 hour or freeze for later.
3. Preheat oven to 350° F. Line baking sheets with parchment paper. Roll the dough into 1/4″ thick sheets and cut with a small cookie cutter.
4. Bake until slightly golden, about 15-20 minutes. Bake 9-11 minutes for smaller cookies. Remove from baking sheets and cool. Store in an airtight container or freeze for later.

The Chocolate Spoon Brings Goodies to the Farmers’ Market

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By Mary Pratt

Marcie Place, owner of The Chocolate Spoon, photo by Pattie Garrett

Marcie Place returns to the Saratoga Farmers’ Market this Saturday, after a three-month break. She concentrated on her family, especially her son Ted who has joined middle school. “I started my baking business as a way to work from home after the surprise arrival of my third son,” she said. During this so-called break, Marcie filled corporate orders and developed several new recipes for the Farmers’ Market.

Marcie noted how she benefitted from the Farmers’ Market by moving from routine recipes to being more creative. “I never experimented until I joined the Market and met great vendors. I realized how important it is to use fresh, local ingredients such as rosemary from Otrembiak Farm for the rosemary butter cookies. And, eggs from vendors which make shortbread good, golden, and gorgeous.”

But there are no chocolate spoons among her goodies. “I chose The Chocolate Spoon as my business name because I wanted something memorable and something unique,” Marcie explained. “Once a customer thought I literally sold spoons dipped in chocolate!”

The Chocolate Spoon, photo courtesy of Melodic View Photography

Can we hope that maybe someday she’ll make chocolate lollipops with wooden spoon handles? Meanwhile, we have to try her new products. “Look for treats like speculoos, pecan sandies, Norwegian butter cookies, pistachio cranberry shortbread cookies, and raspberry pie.”

Marcie explained, “Speculoos is a traditional Belgian spice cookie, sometimes referred to as Biscoff.” Its origin goes back into the 1650s when bakers were already making biscuits along with their bread. Her Norwegian butter cookie, “is a simple cookie with few ingredients but the combination is memorable.”

For Valentine’s Day, The Chocolate Spoon will feature ‘pink’: strawberry marshmallows, raspberry Linzer cookies, cookie bouquets, and pink snickerdoodles. The latter obtains its pink color from pureed beets.

The Chocolate Spoon, photo courtesy of Melodic View Photography

In addition to the Farmers’ Market, The Chocolate Spoon caters to special events such as weddings, baby and bridal showers, care packages, book clubs, fundraisers and cookie party favors for birthdays or out-of-town guests.

On Marcie’s table at the Farmers’ Market, you’ll notice a money jar, but it’s not a tip jar. She accepts donations for “Project Cupcake,” her free community outreach project. “It’s a way for me to give back after receiving wonderful guidance and support while my son Ted was in grade school.” Project Cupcake, now in its second year, “provides birthday treats in the classroom for kids whose families may not otherwise be able to provide one,” Marcie explained.

After you read this article, be sure to overwhelm The Chocolate Spoon this Saturday, and every Saturday after that.

 

This week’s recipe: Cheddar & Rosemary Shortbread Cookies

Exploring the Sweet Side of the Farmers’ Market

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By Julia Howard

The Chocolate Spoon, photo courtesy of Pattie Garrett

Beneath a dozen eggs and some carrots with sprawling greens lay some of the most delicious pumpkin chocolate chip cookies I have ever tasted. The Chocolate Spoon was the last stop on my list this past Saturday, and the farmers’ market crowd was beginning to swell. Once the cookies were safely tucked away in my basket, I headed for my car.

Indulging in a sweet treat has become a part of my Wednesday or Saturday shopping ritual – a reward for working hard all week. The rewards vary. Last week, it was applesauce from Saratoga Apple. The apples, slowly and gently cooked, have the perfect chunky consistency and balance of sweetness and tart. With no sugar added, I felt like I was doing something good for myself. The week before that, my treat was Mrs. London’s famous buttery almond croissant. And, the week before that, I fondly recall rich, creamy chocolate milk from Battenkill Valley Creamery.

Slate Valley Farms, photo courtesy of Pattie Garrett

Whatever farmers’ market sweets I choose to indulge in, they are always fresh, delicious, and an ode to quality, local ingredients. Perhaps that’s why they have become my shopping tradition. And, they are treats that I don’t have to spend hours in the kitchen preparing myself.

Argyle Cheese Farmer, photo courtesy of Pattie Garrett

Market sweets come in a variety of sizes to accommodate any desire or occasion. Satisfy a small craving with a honey stick from Slate Valley Farms or personal-sized Sweet Greek yogurt from Argyle Cheese Farmer. Looking for a larger quantity to share? Perhaps a pie from The Food Florist or cheesecake from Grandma Apples Cheesecakes. Tiramisu from Giovanni Fresco is some of the best you’ll try, and baklava from Euro Delicacies is authentic and sweetened with local honey. Dickinson’s Delights’ Nutella crepes are filled with seasonal fruit and make for a decadent and gooey dessert that could be eaten for breakfast.

Looking for gluten-free or dairy-free options? Farmers’ market vendors have those too.

What about the unique chocolate craving that we all succumb to? Saratoga Chocolate Company has a variety of handmade cocoa creations to satisfy that specific desire that must be met.

The next time you’re shopping at the farmer’s market, make time for something on the sweeter side. You’ll be glad you did.

For this week’s recipe, I leave you with chocolate chip zucchini muffins. They are cake-like, sweet, and satisfying with a healthy touch.

Sweets, Meats, and Other Easter Treats at Saratoga Farmers’ Market

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By Emily Meagher

Easter evokes images of eggs hunts and other community events. We invite you to make next Saturday at the Saratoga Farmers’ Market a part of these events. On Saturday, April 20, arrive early and fill your shopping bags and baskets with our fresh, locally grown, raised and produced foods.

Kokinda Farm Eggs, photo courtesy of Pattie Garrett

Near the market entrance, look for the eggs. Not the edible ones – those come next – but rather the reusable gift containers, available while supplies last. Inside each will be a coupon offering a discount from one of the market vendors.

 

Now, for real eggs. Elihu, Kokinda, and Squashville farms are offering them in abundance. Check out their hues and try them for their fresh, farm-raised flavor. Keep an eye out, too, for rich duck and giant goose eggs.

Saratoga Chocolate Co. Easter Basket, photo courtesy of Saratoga Chocolate Co.

This weekend, the market also will be featuring chocolate eggs. Further in the market are such treats filled with maple cream and maple marshmallow at Slate Valley Farms. Other sweet treats include homemade marshmallows from The Chocolate Spoon, chocolates formed into nest and bunny shapes from the Saratoga Chocolate Co., hot cross buns from Mrs. London’s, and cheesecakes in a range of sizes and flavors from Grandma Apple’s Cheesecakes.

That’s dessert. Now, let’s look for vegetables and main course meats.

Many vendors are offering Easter specials on their farm-raised meats: At Lewis Waite Farm, fresh and smoked ham roasts and steaks are five percent off. Longlesson Farm is offering 10 pounds of ground beef for $60 (instead of $80), and Mariaville Mushroom Men is taking 20 percent off its pork. If poultry is your preference, try Ramble Creek Farm’s turkey or Squashville’s chicken.

And there are the early spring vegetables to consider: Pea shoots from Saratoga Urban and Pleasant Valley farms, along with Pleasant Valley’s super-sweet spring parsnips. Storage vegetables remain abundant at Gomez Veggie Ville and Pleasant Valley, and mushrooms at Mariaville and Ramble Creek.

Looking for libations? Try Saratoga Apple’s farm-brewed hard and sweet ciders, spirits from Yankee Distillery, cyser from Ballston Lake Apiaries, Battenkill Valley Creamery milk and Something’s Brewing’s home-roasted coffees.

And, there’s more: apples, pickles, cheeses, and cured meats.

 

‘Coffee Lady’ Wakes Up Saturday Farmers’ Market with Her Special Brews

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By Himanee Gupta-Carlson

For many Saratoga Farmers’ Market regulars, Saturday morning starts with a stop at Something’s Brewing owned by Beth Trattel, aka “the coffee lady.” Trattel offers coffees made from beans that she roasts herself, teas, ciders, Italian sodas, and a range of other beverages, brewed out of Trattel’s imagination and willingness to do a little “homework.”

Roasted Coffee by Something’s Brewing. Photo by Pattie Garrett

“I’m here to support farmers,” she says. “To help them make a living.”

Trattel grew up in Argyle, on land adjacent to a dairy farm. Her father yearned to be a farmer, but her mother wanted a home with a sidewalk in front. Her father became a cooperative extension agent with a large garden on the side.

Trattel inherited her father’s love for growing flowers, berries, herbs, and simple greens. She began working in the restaurant industry at age 19, and in 2004, opened Something’s Brewing as a coffee shop in Greenwich. In 2008, Dave and Marge Randle, owners of Argyle Cheese Farmer, suggested she bring her brews to the Saratoga Farmers’ Market.

“They had nothing of the sort at that time,” she recalls.

Trattel uses and promotes market ingredients in her offerings: milk from Battenkill Valley Creamery, cider from Saratoga Apple, marshmallows from The Chocolate Spoon, maple syrup from Slate Valley Farm, to name a few.

She also creates ingredients on her own: She makes syrup for Italian sodas out of berries she grows and creates teas with flowers and herbs from her garden, gathering, dehydrating and blending them herself.

“I like experimenting,” says Trattel.

Real Maple Latte

In 2018, Trattel embarked on a new experiment. She began roasting her own coffee beans, creating hearty, flavorful blends. She now sells her blends in half-pound packets, giving customers who like their Saturday morning market coffee an opportunity to make their own at home.

“I enjoy roasting,” said Trattel. “It’s interesting to work with beans in this way.” 

As for her mother, she did get her house with a sidewalk when her parents retired and moved to a house in Ithaca, leaving their daughter to carry out her father’s passion for growing edible things.

Traditional Meals for Traditional Holidays

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By Mary Pratt

As we approach our traditional winter holiday season, the Saratoga Farmers’ Market offers delicious selections for traditional preparation. Whether you’re gathering guests or enjoying a quiet celebration, the Market supplies ingredients from appetizers to entrees to desserts. Scotch Ridge Trees and Berries completes your home with holiday decorations.

What better cocktail to serve in New York State than a Manhattan made with Yankee Distillers rye whiskey, made from 100 percent Saratoga grains. You can top it with a fermented black cherry from Pucker’s Pickles.

Battenkill Valley Creamery makes eggnog that’s ready for adding optional liquor. Or prepare homemade with their dairy products, and Market eggs, using SimplyRecipes.com.
For appetizers, check the holiday cheeses from Argyle Cheese and Nettle Meadow. Argyle’s annual gift baskets will work for a cheese platter along with yogurt dips for Market vegetables. Nettle Meadow’s holiday cheeses include pfeffernusse, cranberry, and eggnog fromage frais. Pura Vida expects to have Peconic Bay scallops, and try their blowfish, either sautéed or fried like chicken wings. Add Freddy’s Rockin’ Hummus to your appetizers, and serve with Saratoga Crackers and Mrs. London’s breads.

For entrees, Longlesson Farm and Lewis Waite Farm offer glorious beef rib roasts. You can pre-order three or four rib, or whole roasts. Elihu Farm will have fresh lamb again, including bone-in or boneless legs, whole or half racks, and loin strips. Mariaville Mushroom Men features gift baskets and teas, along with grow kits. Their mushrooms make an excellent side dish with beef or lamb.

Don’t leave the Market until you pick up salad greens, tomatoes and herbs, potatoes and vegetables, and Momma’s Secret Salad Dressings. For an alternate starch, try Mangiamo’s pasta. And add Saratoga Apple’s hard cider to your basket.

Finally, no meal is complete without dessert and coffee. The Chocolate Spoon offers cookies and cakes all year, and for holidays one can order fruit or cream pies and cheesecakes. From Saratoga Apple you can choose varieties to make baked apples and apple pie. Grandmas Apple’s also makes cheesecakes. In addition to serving cup after cup of coffee at the Market, Something’s Brewing now roasts organic coffee beans in several flavors. Add this, and treats from Saratoga Chocolate, to complete your basket of products for holiday celebrations.