Saratoga Farmers' Market

thyme

Polenta with Grilled Eggplant, Tomatoes and Basil

By

By Catherine Morba, Plate of Mind. Adapted from EatingWell.
Serves: 4 (¾ cup of polenta, 2 cups of vegetables)

Ingredients
*Ingredients currently available at the farmers’ market
● 4 cups water
● 1 cup cornmeal
● 1 tablespoon butter*
● ½ teaspoon salt, divided
● 3 large tomatoes* of choice
● 4 tablespoons extra-virgin olive oil*, divided
● 3 cloves garlic*, minced
● ½ teaspoon ground pepper
● ¼ teaspoon crushed red pepper*
● 1 large eggplant, cut into ½-inch-thick slices
● ½ cup chopped fresh basil*
● 1 tsp minced fresh thyme*

Instructions

  1. Toss tomatoes with 3 tablespoons oil, garlic, pepper, crushed red pepper and ¼ teaspoon salt in a large bowl. Set aside to marinate.
  2. Bring water to a boil in a medium saucepan. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook until thickened, stirring occasionally, for about 25 minutes. Remove from heat and stir in butter and the other ¼ tsp salt.
  3. Brush eggplant with the remaining 1 tablespoon oil. Grill directly on the grate on medium-high heat until charred, turning once, about 5 minutes per side. Let cool, then chop into bite-size pieces and add to the tomatoes along with basil and thyme. Spoon the vegetable mixture on top of bowls of polenta and serve.
Photo by Catherine Morba

Herbs: The Good Neighbors of the Garden

By

By Katherine Morba

Potted herbs and greens at Burger’s Marketgarden, photo by Pattie Garrett

Like people, plants relate to one another differently. Unique characteristics such as fragrance, stature, and ability to attract pollinators and repel pests make a plant more or less compatible with its neighbors.

Companion planting, or paying attention to beneficial relationships that exist between species of plants, give way to healthier crops, increased yields, and even enhanced flavor in harvests. Herbs are especially companionable when mindfully placed in a garden bed.

Herbs also possess healing properties to soothe the ailments of the gardeners who tend them. For centuries herbs have been exalted as medicinal remedies, offering relief for sore throats, anxiety, stomachaches, and other health concerns.

Rather than planting rows of single crops this season, try intermingling herbs for a garden that is both plentiful and curative.

Basil and tomatoes have heightened flavors when grown in proximity. Basil also compliments asparagus, beans, beets, cabbage, and bell peppers. Basil tea alleviates an upset stomach and is a natural skin cleanser. Place wet leaves under eyes to reduce puffiness and dark circles.

Thyme repels pests like cabbage worms, corn earworms, and tomato hornworms. It will strengthen the flavor of most plants it borders while attracting honey bees and predatory insects. Thyme relieves congestion from colds and seasonal allergies.

Dill is a companion to broccoli, cabbage, kohlrabi, brussels sprouts, and kale. It attracts honey bees and butterflies while deterring cabbage loppers and spider mites. Dill should not be planted near carrots, as the two may cross-pollinate. Steeping two tablespoons of crushed dill seed in one cup of boiling water creates a dill tea for cold and flu symptom relief.

Rosemary pairs well with broccoli, beans, cabbage, and hot peppers. Aromatically it improves cognitive function and memory. A rosemary tea or essential oil can be used on hair to strengthen and condition.

Lavender compliments cabbage, kale, cauliflower, and rose bushes. Adding a few drops of lavender oil in a bath reduces stress, insomnia, and anxiety. Fragrant dried flowers can be sewn into pillows or sleep masks for a calming effect.

Calendula, or the pot marigold, is a must grow for its bright yellow and orange flowers, pest prevention, and medicinal qualities. Calendula acts as a trap plant, attracting aphids to a sticky stem and away from garden vegetables. The flowers are harvested and used to make oils, teas, and ointments that have antiseptic and wound healing properties.

Potted herbs at Burger’s Marketgarden, photo by Pattie Garrett

(One Pan) Roasted Asparagus, Sausage, and Garlic Potatoes

By

Adapted from the recipe featured on www.chelseasmessyapron.com
Serves 4 people
Cook & Prep Time: 40 mins

Ingredients

*Ingredients available at the farmers’ market
● 1 pound potatoes* (any kind)
● 4 carrots*, sliced into thin strips
● Salt and cracked pepper
● 1/4 cup olive oil*, separated
● 1 Tablespoon fresh thyme*
● 1 Tablespoon fresh basil*
● 2 cups asparagus*
● 1 large yellow onion*
● 1 package sausage* (of choice)
● 2 cloves garlic*, minced
● 1/3 cup freshly grated Parmesan* or Pecorino*
● Optional: fresh parsley*

Photo by Pattie Garrett

(One Pan) Steak and Veggies with Garlic Herb Butter

By

Adapted from the recipe featured on www.damndelicious.com
Serves 4
Total time: 30 minutes

Ingredients

*Ingredients available at the farmers’ market
● 5 tablespoons unsalted butter*, divided
● 1 clove garlic*, minced
● 1 tablespoon chopped fresh parsley* leaves
● 1 1/2 teaspoons minced fresh thyme* leaves
● 1 1/2 teaspoons fresh lemon zest
● Kosher salt and freshly ground black pepper
● 2 (1 1/2-inch) thick New York strip steak*
● 1 shallot*, minced
● 1 pound fresh asparagus*, trimmed and cut into 2-inch pieces
● 8 ounces mushrooms* (we used Namekos), sliced

Instructions

  1. In a small bowl, combine 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt and pepper; set aside.
  2. Season steaks (room temperature) with salt and pepper, to taste.
  3. Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 4-5 minutes, or until desired doneness; set aside and keep warm.
  4. Melt remaining 1 tablespoon butter in the skillet. Add shallot, asparagus, and mushrooms. Cook, stirring occasionally until mushrooms are tender and browned and asparagus is crisp-tender and bright green, about 3-4 minutes.
  5. Serve immediately with steaks and butter mixture.
Photo by Pattie Garrett

Roasted Pumpkin Soup with Brown Butter and Thyme

By

Adapted from recipe by J. Kenji Lopez-Alt of Serious Eats
YIELD: Makes about 3 quarts, serves 6 to 8

TOTAL TIME: 2 hours

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total*
  • 2 tablespoons extra-virgin olive oil*
  • Kosher salt and freshly ground black pepper
  • 10 whole stems thyme, plus 1 tablespoon picked thyme leaves*
  • 6 tablespoons (3/4 stick) unsalted butter*
  • 2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups)*
  • 1 small yellow onion, finely sliced (about 3/4 cup)*
  • 1 quart homemade or store-bought low-sodium vegetable or chicken stock
  • 2 bay leaves
  • 3 tablespoons maple syrup*
  • 1 tablespoon juice from 1 lemon

Directions

  • 1. Adjust oven rack to lower-middle position and preheat oven to 375°F. Split pumpkins in half with a heavy chef’s knife. Scoop out the seeds and discard or save for another use. Rub pumpkins on all surfaces with oil and season with salt and pepper. Place cut-side-down on a foil-lined rimmed baking sheet and place in oven. Scatter whole thyme stems on top. Roast until tender, flipping halfway through cooking, 1 to 1 1/2 hours total. Remove from oven and let rest until cool enough to handle.
  • 2. Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add leeks and onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add stock and maple syrup and bring to a simmer.
  • 3. Using a large spoon, scoop the flesh out of the pumpkin and add it to the pot. Discard stem and skins. Let simmer for 15 minutes longer, then remove bay leaves and discard.
  • 4. Puree soup in a blender in batches until completely smooth, straining through a fine mesh strainer to catch any particles or fibers. Season soup to taste with salt and pepper.
  • 5. To serve, heat remaining four tablespoons butter in a small skillet over medium heat, swirling constantly, until foam subsides and butter takes on a deep brown color with a nutty aroma, about 1 minute. Remove from heat and add remaining tablespoon thyme leaves (they’ll crackle as they hit the hot butter). Add lemon juice and season brown butter to taste with salt.
  • 6. Ladle soup into serving bowls and drizzle with thyme brown butter. Serve immediately.