winter

Keep it simple with soups from scratch

January 19, 2021 By marketeditor

By Madison Jackson

Whether you spend your days working from home or out and about, these long winter months are hard on us all. What could be more comforting than a warm bowl of soup full of fresh and nourishing ingredients after a long day? Soups are generally healthful with benefits including high nutritional value and low fat. They are also easy to prepare, inexpensive, and delicious!

January is National Soup Month, so we encourage you to put together a simple soup by stocking up on vegetables, meats, and herbs at Saturdays’ farmers’ market. You will be all set to enjoy a satisfying meal on Sunday or a busy weeknight when you are low on time. Soups are easy to customize to your liking; make a simple soup a bit heartier with some noodles, beans, or rice. Or if you’re looking for something light, you can keep it basic with broth and vegetables. Just follow this introductory method and tailor it to your preferences and available ingredients.

Start with stock – preferably homemade, by simmering chicken or beef leftovers in water, or utilize vegetable parts like onion skins, root vegetables, and herbs. A good quality stock can make a good soup great! Then choose your aromatics such as carrots, celery, onion, garlic, leek, etc. For a little smokiness, add an item like a hambone or bacon. Saute your aromatics in a big stockpot with oil or butter until softened, then stir in herbs and spices to enhance the flavor. Bay leaves and thyme rarely goes wrong.

Shushan Valley Hydro Farms, photo by Emily Meagher

Add a carb if desired, like vermicelli or potatoes. And then, lots of vegetables to add nutrition and bulk to your soup. Seasonal vegetables to consider are kale, chard, and mushrooms. Add the stock and let simmer until ingredients are tender. You can optionally puree your soup after simmering for a silky smooth finish. Finally, add any extra meats, garnishes, and flavorings (like cream, lemon juice, or even hot sauce) for added fullness and flavor.

We’re sharing a recipe aptly called “Whatever Soup”, because it lets you use whatever you have in your pantry. It features produce from Gomez Veggie Ville’s “soup bags,” which you can pick up every Saturday at the farmers’ market. If you pick up a soup bag from the market, you’ll have several options, including carrots, onions, beets, potatoes, turnips, and cabbage.

This week’s recipe: Whatever Soup

Whatever Soup

January 19, 2021 By marketeditor

Recipe by Samin Nosrat for New York Times Cooking, shared by My Saratoga Kitchen Table
Serves: 6 to 8

Ingredients
*Ingredients currently available at the farmers’ market
● 4 Tablespoons of olive oil
● 2 medium onions*, sliced
● 3 garlic cloves*, sliced
● 6 to 8 cups diced vegetables*
● 1½ pounds raw boneless chicken*
● 6 to 8 cups of chicken stock
● Salt and pepper to taste

Instructions
1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.
2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 8-10 minutes.
3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.
4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove chicken from the soup once it’s cooked through, allow to cool enough to handle. Shred and return it to the soup.
5. Add more hot liquid if needed.
6. Serve hot.

*Note: Currently in season at the farmers’ market: cabbage, carrots, celeriac, collard greens, kale, kohlrabi, leeks, mushrooms, potatoes, rutabaga, sweet potatoes, turnips, winter squash, and more.

Healthy comfort foods to make your New Year’s resolutions last all year

January 14, 2021 By marketeditor

By Emily Meagher

Michaela at Gomez Veggie Ville, photo by Madison Jackson

Many of us start a new year with a fresh set of resolutions, new habits to live by for a healthier, happier self. But a few weeks in, the cold, dark winter can make it hard to keep up our motivation. If you can’t get your healthy food resolutions to stick, change the way you approach them. Instead of cutting out foods you love and feeling guilty when you inevitably “cheat,” upgrade your favorite comfort meals with real, fresh ingredients to treat both your body and soul. Here are a few tips on what to look for at the farmers’ market.

Back to the roots
In the winter months, farmers bring loads of root vegetables to the market. Himanee Gupta-Carlson from Squashville Farm takes this opportunity to get the comfort of a chicken pot pie in a healthier jacket. Make a roux with a good quality bone broth. Potatoes and turnips help thicken the sauce to reduce additional ingredients needed, and carrots add flavor and color.

Beef shank with polenta and vegetables, photo by Emily Meagher

Slow-cooked for the soul
Good quality, fresh meats don’t need many additives to taste great. Lay off on the salt and extra fats and enjoy a cut from the market in its full glory. Longlesson Farm’s Christophe Robert suggests trying beef shanks. It is a leaner (and cheaper) meat, cooked low and slow in a crockpot (bonus: your kitchen will smell amazing!). Simmer with non-starchy vegetables like carrots or turnips. Serve with a quick polenta made from Squashville Farm’s dried heirloom Abenaki corn. Then use the shank’s marrow bone to create a nutrient-filled bone broth, and blend it up with the stewed veggies for a hearty soup. Add in a statement ingredient towards the end of cooking, like beet or tomato, to add color.

Plant-based or gluten-free?
If you are trying a no- or low-meat lifestyle, mushrooms can provide a fantastic, bold alternative. Jeff Killenberger from 518 Farms suggests using brain-boosting lions’ mane to make “crab” cakes. Or go for sweet by combining lions’ mane, cinnamon, and sugar for a vegan and gluten-free “apple crisp.” Butternut squash can also lift a dish by adding nutrients, color, and creaminess. Try a vegan mac & “cheese” by replacing the dairy with butternut squash. Up the health factor by using whole-wheat pasta, or go gluten-free by swapping spätzle from The Vermont Spätzle Company.

This week’s recipe: Butternut Squash Macaroni & Cheese

Butternut Squash Macaroni and Cheese

January 14, 2021 By marketeditor

Recipe by Simply Scratch, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market
● sea salt for the pasta water
● olive oil spray for baking dish
● 16 ounces dry pasta, rigatoni, or your favorite pasta
● 4 Tablespoons unsalted butter
● 1 large shallot*, finely minced
● 2 cloves of garlic*, minced
● 10 fresh sage leaves, minced
● 3 Tablespoons all-purpose flour
● 1 cup chicken broth
● 1½ cups half and half
● pinch of kosher salt, plus more or less to taste
● freshly ground black pepper to taste
● ⅛ teaspoon freshly ground nutmeg
● 1½ cups homemade roasted butternut squash* puree
● 1 cup grated parmesan cheese
● 1¼ cups shredded extra-sharp cheddar cheese*, divided

Instructions
1. Bring a large pot of salted water to a boil and spray a large casserole dish with cooking spray. Cook the pasta according to the package directions.
2. Melt butter in a large saucepan over medium heat. Add in the shallot and garlic. Sauté until soft, about 2 – 3 minutes. Then add the fresh sage and stir, cooking for 1 minute.
3. Sprinkle in the flour and whisk, cooking the flour for 1 to 2 minutes.
4. Next whisk in the chicken broth and half & half. Season with a small pinch of salt, lots of freshly ground black pepper, and nutmeg. Heat over medium-low, whisking occasionally until the sauce has thickened about 4 to 5 minutes.
5. Reduce the heat to low and add the butternut squash puree, parmesan, and ¼ cup of the cheddar cheese. Whisk until smooth.
6. After the pasta is cooked, drain the pasta and transfer it to the cheese sauce. Toss to combine.
7. Move the oven rack to the highest position in the oven and preheat the broiler to high.
8. Pour the pasta into the prepared casserole dish and sprinkle with the remaining cup of cheddar cheese. Slide the pan under the broiler for 3 to 4 minutes or until the cheese is melted and is light golden brown in spots.

Notes: To make butternut squash puree, you need 1 butternut squash, olive oil, and kosher salt. Wash and pat dry the squash. Preheat oven to 400 degrees. With a sharp knife, trim off the ends and cut in half lengthwise. Brush with olive oil. Place the squash halves cut-side down on a rimmed baking sheet. Roast on a rack placed in the middle of the oven for 40 to 60 minutes. Allow to cool enough to handle. With a spoon scoop out the flesh and place it in the food processor. Puree until smooth.

Marquette-Braised Beef Brisket

December 21, 2020 By marketeditor

Recipe by Frank Falcinelli and Frank Castronovo for Food & Wine
Active time: 45 mins
Total time: 4 hrs 30 mins
Yield: 6 servings

Ingredients
*Ingredients available at the farmers’ market
● 2 1/2 pounds beef brisket*, fat trimmed to 1/4 inch
● 2 cups of Fossi Stone’s Marquette*
● 1 cup red wine vinegar
● 4 juniper berries, smashed
● 2 teaspoons white peppercorns
● 2 carrots*, finely diced
● 1 celery rib, finely diced
● 2 garlic cloves*, thinly sliced
● 4 large onions*, thinly sliced
● 1/4 cup canola oil
● Salt and freshly ground pepper
● 2 tart apples*, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional)
● 1/2 cup raisins
● 1 bay leaf
● 1 teaspoon chopped thyme*
● 3/4 cup chicken stock or low-sodium broth

Instructions
● In a large resealable plastic bag, combine the beef brisket with the Marquette, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic, and 1 of the onions. Close the bag, pressing out any air, and refrigerate the brisket overnight or for up to 2 days.
● Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
● Return the brisket to the casserole and add the raisins, bay leaf, thyme, and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
● Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and a glass of Fossil Stone’s Marquette.

Make Ahead: The brisket can be refrigerated in the sauce, whole or sliced, for up to 2 days. Rewarm in the oven.

French Onion Soup

December 14, 2020 By marketeditor

Recipe by The Kitchn, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 2½ pounds yellow onions*
● 3 Tablespoons unsalted butter
● 2 Tablespoons olive oil
● 1 teaspoon salt
● Freshly ground pepper
● ½ teaspoon sugar
● 8 cups of beef, chicken, or vegetable broth
● 3 Tablespoon flour
● ½ cup white wine*
● 8 baguette slices, toasted*
● 1½ cup to 3 cups of shredded Gruyere cheese (1/4 to ½ cup per serving)

Instructions
1. Cut onion into thin evenly-sized half-moon slices. Should yield about 6 cups of onion slices.
2. Melt butter with oil in a pan over medium-low heat.
3. After the butter foams up and then settles down, add the onions and stir to coat with the butter.
4. Cover the pan and cook for 15 minutes on low heat.
5. Remove the lid. The onions should have wilted down. Stir in salt, a generous amount of pepper, and sugar.
6. Turn the heat up to medium and cook, uncovered and stirring every few minutes, until the onions are deeply browned.
7. As the onions turn a deep walnut color, heat the broth in a separate pan.
8. Add 3 Tablespoons flour to the caramelized onions and cook, stirring for about 1 minute.
9. Add the hot broth to the caramelized onions and bring to a boil. Add wine if using. Lower the heat and partially cover the pan. Cook gently over low heat for at least 1 hour or until the broth is slightly reduced.
10. Heat the oven to 350 degrees. Divide the soup between oven-safe bowls or use a deep casserole dish. Top each with a slice of toasted baguette and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl.
11. Place the bowls on a baking sheet or in a casserole dish, if not using oven-proof bowls. Bake until the cheese is thoroughly melted.
12. Turn the oven from bake to broil and broil the soup for 1 to 3 minutes or until the cheese is browned and bubbling. Remove from the oven and let cool for a few minutes before serving.

Notes:
Top with minced shallots, onions, or crispy bacon. Add thyme with wine and sprinkle over the soup before baking.

winter

Before Footer

Instagram

Footer