Saratoga Farmers' Market

Yogurt

Apple Cinnamon Smoothie

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Recipe shared by Moon Cycle Seed Company
Makes 1 smoothie

Ideal for cycling phase #1 with the pumpkin and flaxseed blend. Follicular phase foods include high protein for giving muscle building blocks and high-fat foods along with good sources of folate, vitamin B12 and vitamin E to nourish the follicle.

Ingredients
*Ingredients currently available at the farmers’ market
● 1 apple*, peeled and cored
● ½ cup vanilla Greek yogurt* (preferably organic) or 1 tbsp vanilla protein powder
● ½ cup almond milk
● 1 tsp vanilla extract
● 2 tbsp honey* or maple syrup*
● 2 TBSP pumpkin/flax blend*
● 1 tsp cinnamon
● 2 tsp coconut oil

Instructions
Blend all ingredients together until smooth. Enjoy!

Sweet Potato Fries with Yogurt Honey Dip

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Recipe featured in Cooking Light, shared by My Saratoga Kitchen Table
Serves: 2

Photo by Pattie Garrett

Ingredients
*Ingredients available at the farmers’ market
● 1 sweet potato*
● 1 Tablespoon olive oil
● ½ teaspoon chopped fresh rosemary*
● 1 garlic clove*, minced
● 1 teaspoon paprika*
● ¼ cup plain Greek yogurt*
● 2 teaspoons of honey*
● ⅛ Teaspoon (dash) vanilla extract

Instructions
1. Clean the potato and cut into steak fries.
2. Preheat oven to 375 degrees.
3. In a medium bowl, add olive oil, rosemary, and garlic. Add the potatoes slices and coat well. Sprinkle with paprika.
4. Place potatoes on a sheet pan and bake in a preheated oven for about 15 minutes or until tender and browned.
5. In a small bowl, combine the yogurt, honey, and vanilla. Chill and serve with potatoes.

Three Sisters Chili

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Recipe courtesy of Squashville Farm
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 1 onion*, peeled and diced
● 1 tablespoon olive oil*
● 1 lb ground venison or beef*
● 3 cloves garlic*, minced
● 2 tsp chili powder
● 1 tsp cumin
● ½ tsp dried oregano
● 1 ear corn*
● 1 carnival squash*, seeded and cut into one-inch pieces
● 1 green pepper*, seeded and diced
● 3-4 fresh tomatoes*, cut into chunks
● 3 cups vegetable broth
● 8 oz dried red beans
● salt and pepper to taste
● Optional garnishes: fresh chopped cilantro*, toast pumpkin seeds, cheddar cheese*, plain yogurt*

Preparation

  1. Wash and soak dry beans for 30 minutes. Rinse and place in 1 cup of water until ready to use.
  2. Remove kernels from corn cob.
  3. Heat oil in a pot, and add onions and a pinch of salt. Saute until onions are translucent.
  4. Add ground meat and brown.
  5. Add garlic, chili powder, cumin, oregano, salt, and pepper.
  6. Add squash, corn, and green pepper. Stir in broth, beans with water, and tomatoes. Simmer until squash is soft and ingredients have combined to create a thick, chunky soup.

    Note: This chili tastes better if it is refrigerated overnight and reheated the next day.

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.

Fresh Fruit and Yogurt Cones

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Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Fresh fruit*
● Vanilla yogurt* (maple, honey can be found at the farmers’ market)
● Waffle cone, waffle bowl, or homemade waffle

Directions
Fill a waffle cone with a spoon full of vanilla yogurt, then a layer of mixed fruit. Add another spoonful of yogurt, then top it off with fruit. Enjoy!

Fruit suggestions: Strawberries*, mango, blueberries, kiwi, apple* chunks, or whatever you have on hand…

Coleslaw with Greek Yogurt

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Adapted from the recipe featured in Healthy Seasonal Recipes, shared by My Saratoga Kitchen Table

Serves: 10

Ingredients
*Ingredients currently available at the farmers’ market
● ¼ small sweet onion
● ½ cup plain Greek yogurt*
● ¼ cup mayonnaise
● 1 Tablespoon white vinegar
● 2 teaspoons sugar
● 1 teaspoon Dijon mustard
● ½ teaspoon salt
● ¼ teaspoon celery seed
● ¼ teaspoon black pepper
● Small green cabbage*
● Small red cabbage*
● 1 cup shredded carrots*
● ¼ cup minced celery
● 2 Tablespoons parsley*

Instructions

  1. Using a food processor, shred green and red cabbage. Then use the grater attachment to grate the carrots. Set aside cabbage and carrots aside.
  2. Grate the onion. Scrape grated onion into a large bowl. Add Greek yogurt and mayonnaise. Whisk to combine.
  3. Add vinegar, sugar, mustard, salt, celery seed, and pepper. Whisk to combine.
  4. Add cabbage, carrots, celery, and parsley. Toss to coat.
Coleslaw by Pattie Garrett