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Yogurt

Blueberry Breakfast Cake

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Photo by Pattie Garrett

Adapted from the recipe by King Arthur Flour, shared by My Saratoga Kitchen Table
Serves: 8 to 10

Ingredients
*Ingredients currently available at the farmers’ market

For the cake:
● 3 large eggs*
● heaping ½ cup sugar
● 6 Tablespoons melted unsalted butter
● 1 cup small curd cottage cheese (or part-skim ricotta)
● 1 cup plain Greek yogurt*
● 1 teaspoon vanilla extract
● ¾ cup all-purpose flour
● ½ teaspoon salt
● 1¼ teaspoons baking powder
● 1½ cups fresh blueberries*

For the glaze:
● 1 cup confectioner’s sugar
● zest from 1 lemon
● juice from ½ lemon
● 1 Tablespoon plain Greek yogurt*
● ¼ teaspoon vanilla extract

Instructions

Cake:
1. Preheat the oven to 350 degrees. Lightly grease an 8-inch round cake pan that is at least 2 inches deep.
2. Beat together the eggs and sugar until smooth.
3. Add the butter, cottage (or ricotta cheese), yogurt, and vanilla to the eggs mixture. Beat until well combined.
4. Add the flour, salt, and baking powder, to the egg/cheese mixture stirring to combine.
5. Pour the batter into the prepared pan and scatter the blueberries evenly over the top.
6. Bake the cake for about 50 minutes, until the tester inserted into the cake comes out clean.
7. Remove the cake from the oven. Let it rest at room temperature for 30 minutes to firm.

Glaze:
8. Whip together the confectioner’s sugar, zest, juice, yogurt, and vanilla. Adjust liquid for the desired consistency.
9. Drizzle glaze over cooled cake.

Sensible Snacking On-The-Go

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By Madison Jackson & Julia Howard

We know how busy life can get. Whether packing school lunches or struggling to find time to eat during the workday, the Saratoga Farmers’ Market makes it easy for you to eat healthy, locally produced food even when you’re in a rush. Here are some of our favorite snacks at the farmers’ market this month.

Saratoga Crackers, photo by Madison Jackson

Fruit smoothies & Sweet Greek Yogurts
Argyle Cheese Farmer has probiotic-packed smoothies and mini sweet Greek yogurts in flavors you will love. Smoothies include vanilla chai, mocha, ginger pear, and others. Mini sweet Greek yogurts include chocolate raspberry, maple, blueberry, and others.

Apple chips
Saratoga Apple has some of our favorite fall treats and we think their apple chips make a great healthy and mess-free snack option.

Crackers with toppings
Saratoga Cracker Co. has prepackaged crackers in flavors like garlic parmesan, everything, rosemary olive, and many more. Pair with some artisan cheese from Moxie Ridge, R&G Cheesemakers, Nettle Meadow, and Argyle Cheese Farmer. Freddy’s Rockin Hummus makes a variety of dippable hummus with organic chickpeas. Saratoga Peanut Butter Co. has many flavors to spread on those crispy crackers.

Vital Eats, photo provided

Jerky & snack sticks
Muddy Trail Jerky Co. makes hand-crafted beef jerky and meaty snack sticks in 13 flavors like teriyaki beef, jalapeno lime beef, and more. Vital Eats offers their plant-based, probiotic, vegan Zen Jerky in hot ranch buffalo and BBQ.

Honey sticks & maple sugar candies
Ballston Lake Apiaries offers wildflower honey sticks that satisfy any sweet tooth. Slate Valley Farms has a variety of honey sticks in flavors like tangerine, wildflower, cinnamon, and raspberry. Slate Valley Farms also has maple candies that are a delicious melt-in-your-mouth treat.

Moon Cycle Seed Company, photo provided

Granola & Seed Squares
The Chocolate Spoon offers freshly baked and individually wrapped granola and cookies that make sweet grab-and-go treats. Moon Cycle Seed Company has seed squares that contain your daily dose of seed blends in a tasty on-the-go bar made with natural and organic ingredients. These bars are specifically prepared to help women rebalance their hormones.

Fresh fruit & vegetables
This list wouldn’t be complete without mentioning some of the fresh snackable fruits and vegetables at the farmers’ market. Snap off a stalk of crisp celery or snack on sweet carrots. Cauliflower florets and cherry tomatoes also make healthy and satisfying snacks. Apples, pears, and plums are still in season and can be easily tossed into lunch boxes or briefcases.

 

This week’s recipe: Apple Cinnamon Fruit Roll-Ups

Keeping the Lunchbox Fresh

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by Jodie Fitz

Saratoga Apple, photo by Pattie Garrett

All meals have their challenges whether it’s a pandemic or not; packing the lunchbox is no exception.

I have three children and I’d like to tell you I figured it all out after the first, but I did not. Each child came with their own sets of likes and dislikes. My youngest was, and is, my pickiest eater with a fickle palate that’s forever changing. She is NOT the traditional sandwich eater.

Carmella Making Apple Parfait, photo by Jodie Fitz

Whether you are homeschooling, fully virtual, or schooling in a hybrid fashion here are few lunchtime prep tips that are tried and true:
● Use the weekend to organize the plan.
● Separate shelf-stable snacks in containers or Ziploc® bags and put them in a basket so that the kids know they are for lunchbox packing only.
● Prepack refrigerated items into containers for several days at a time, label and keep those items in the fridge ready to grab.
● Include your children in the entire process.

The goal? Keeping you from spending more time than needed in the kitchen during the busy weekdays. Not only will these steps save you time, but they will also help to promote independence in the kiddos and hopefully feel-good vibes in your kitchen (wink).

Here are some easy prep ideas that include apples:

Toby making fruit dip, photo by Jodie Fitz

1. Cinnamon Apples: Simply wash, core, slice your apples. Place them in a Ziploc® style bag. Add a few shakes of cinnamon, seal the bag, and shake. This helps to avoid brown apples, enhances flavor and they keep in the fridge for several days.
2. Dip: Make yogurt dips to serve with the cinnamon apples and keep in mini containers. Try my Creamsicle Fruit Dip by folding 6 oz. low-fat vanilla yogurt with 6 oz. of Greek yogurt and the juice freshly squeezed from half of a navel orange.
3. Apple Pie Parfait: Layer vanilla yogurt, granola, and cooked apples that have been cooled. Simply wash, core, peel, and dice two apples. Cook them in a saucepan with 3 tablespoons of water, 1 tablespoon of brown sugar, and ½ teaspoon of cinnamon. These will keep for several days in the fridge.

*Apples, cinnamon, yogurt, and granola are all available at the farmers’ market.

Cheers to a successful school year.

Jodie Fitz is the creator of the Price Chopper/Market 32 Kids Cooking Club. You can learn more about her, her recipes, and her online classes by visiting JodieFitz.com. She is also the author of Fidget Grows a Pizza Garden.

This week’s recipe: Peanutty Apple Wraps

Spinach Salad with Peaches and Beets

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Photo by Pattie Garrett

Adapted from the recipe featured in Eating Well, shared by My Saratoga Kitchen Table
Total time: 1 hr 15 mins
Servings: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 1½ pounds small to medium beets*, preferably Chioggia*
● ½ cup water
● 1 cup whole milk plain yogurt*
● 1 Tablespoon honey*
● 1 teaspoon lemon juice
● ½ teaspoon fine sea salt, divided
● 1 Tablespoon olive oil
● ¼ teaspoon ground pepper
● 4 cups fresh spinach* or Lacinato Kale (cut kale into ¼” ribbons)
● 4 ripe peaches*, cut into ½ inch wedges
● 2 Tablespoons small fresh mint leaves* or torn basil*
● ¼ cup chopped almonds or hazelnuts

Instructions
1. Preheat oven to 400 degrees.
2. Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.
3. Combine yogurt, honey, lemon juice, and ¼ teaspoon salt.
4. When beets are cool enough to handle, peel them and cut into ½ inch wedges. Transfer to a medium bowl and toss with oil, pepper, and remaining ¼ teaspoon salt.
5. To assemble the salad, make a bed of spinach greens. Drizzle with half of dressing and top with beets and peaches. Tuck in mint or basil in between the beets and peaches. Drizzle remaining dressing on top and sprinkle with chopped almonds or hazelnuts.

Notes: The original recipe calls for adding 3 Tablespoons of hazelnuts to the dressing. Process in a food processor or blender until smooth.

Blueberry Fool

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Photo by Pattie Garrett

Recipe by Serious Eats, shared by My Saratoga Kitchen Table
Serves: 4
Total time: 1 hour 30 min

Ingredients
*Ingredients currently available at the farmers’ market
● ½ cups plus 1 Tablespoon sugar, divided
● 5 large egg yolks*
● ½ cup plus 1 teaspoon fresh lemon juice, divided
● 2 teaspoons lemon zest
● 5 Tablespoons unsalted butter, softened
● 1 cup fresh blueberries*, plus extra for garnish
● 1 cup chilled heavy cream*
● ¼ cups plain Greek yogurt*

Instructions
1. Whisk ½ cup sugar and yolks in a small saucepan until combined. Whisk in ½ cup lemon juice, zest, and butter. Cook over medium heat, stirring until curd is thickened and just beginning to come to a boil. Transfer to a bowl, cover with plastic wrap, and chill until cold, about 1 hour.
2. Place 1 cup blueberries and the remaining 1 Tablespoon sugar in a small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using.
3. Whip cream to soft peaks. Fold yogurt and ½ of lemon curd into the cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.

Lightened Up Strawberry Shortcake

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Recipe adapted from Food Network Kitchen
Total time: 1 hr 20 min
Yield: 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

Shortcakes:
● 1 1/2 cups all-purpose flour, plus more for dusting
● 2 tablespoons granulated sugar
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon fine salt
● 3 tablespoons cold salted butter*, cut into small pieces
● 1 tablespoon grated lemon zest
● 1 large egg*, slightly beaten
● 1/2 cup plus 1 tablespoon low-fat buttermilk*

Filling:
● 4 cups strawberries*, hulled and sliced
● 2 tablespoons granulated sugar
● 1 tablespoon orange juice
● 1 c. heavy whipping cream
● 1/2 c. plain Greek yogurt*
● 2–3 Tbs honey*

Instructions
1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
2. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles a coarse meal.
3. Whisk together the lemon zest, egg, and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk. Bake until golden brown, 12 to 15 minutes.
4. For the filling: Combine the strawberries, granulated sugar, and orange juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
5. Pour whipping cream, Greek yogurt, and honey into a mixing bowl. Mix on medium speed until soft peaks form. Taste and add more honey to match your preferences.
6. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops.