Saratoga Farmers' Market

thyme

Farmers’ Market Vegetable Tian

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Adapted from the recipe on www.theblondcook.com
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients
● 1 tablespoon olive oil
● 2 large yellow onions*, cut in half and sliced
● 2 garlic cloves*, minced
● 1 medium eggplant, thinly sliced
● 2 medium-size potatoes*, unpeeled and thinly sliced
● 3 medium tomatoes*, thinly sliced
● 1 cup semi-soft artisan cheese*, shredded (anything that melts well)
● 1 Tablespoon fresh thyme*
● Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Sauté onions and garlic in olive oil in a skillet. Spread the onion and garlic mixture in the bottom of a casserole dish.
  3. Evenly arrange the vegetable slices vertically and tightly in the casserole dish, alternating vegetables.
  4. Sprinkle with desired amount of salt, pepper and fresh thyme.
  5. Cover with aluminum foil and bake for 30 minutes.
  6. Remove aluminum foil. Sprinkle with cheese. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is melted and lightly browned.

Cauliflower and Butternut Squash Carbonara

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Recipe featured on damndelicious.net, adapted by My Saratoga Kitchen Table

Makes 4 servings
Prep time: 20 min
Cook time: 40 min

Ingredients
*All ingredients are currently available at the farmers’ market
● 8 ounces spaghetti*
● 2 large eggs*
● 1/2 cup freshly grated Parmesan*
● 4 slices bacon*, diced
● 2 cloves garlic*, minced
● Kosher salt and freshly ground black pepper, to taste
● 2 teaspoons chopped fresh thyme leaves*

For the roasted cauliflower and butternut squash:
● 16 ounces cauliflower florets*
● ½ a butternut squash*, peeled and cubed
● 2 tablespoons extra-virgin olive oil*
● 3 cloves garlic*, minced
● 2 teaspoons chopped fresh thyme leaves*
● Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place cauliflower florets and butternut squash cubes in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  5. In a small bowl, whisk together eggs and Parmesan; set aside.
  6. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  7. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
  8. Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, cooking until desired consistency is reached.
  9. Serve immediately, garnished with thyme, if desired.
Photo courtesy of Pattie Garrett

Polenta with Grilled Eggplant, Tomatoes and Basil

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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

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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

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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

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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