Saratoga Farmers' Market

Yogurt

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.

Green Herb Yogurt Dip

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Adapted from the recipe by Washington Post Going Out Guide assistant editor Emily Codik
Makes 6 servings

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups plain Greek yogurt* (or full-fat plain yogurt*)
● 3 tablespoons finely chopped fresh mint*
● 3 tablespoons finely chopped fresh parsley*
● 1 tablespoon finely chopped fresh dill*
● 2 cloves garlic, grated
● Zest of 1 lemon plus juice of 1/2 lemon
● Kosher salt and freshly ground black pepper

Instructions
Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover tightly and refrigerate until ready to serve.

Notes
● Storing: You can make this ahead and refrigerate for 3-4 days. Do not freeze.
● Variations: Mix and match herbs however you like by adding fresh chives, tarragon, or basil. You can also substitute apple cider vinegar for lime juice. If you want to add some heat to this dip, add a fresh jalapeno. Half the jalapeno, remove the seeds and ribs and chop finely.
● Using this dip: Dip in fresh veggies such as carrots, cucumbers, and cherry tomatoes. If you love making salads, toss your greens in this dressing. Try using as a sauce for kebabs, grilled meat, or poultry. Or use as a topping for grilled vegetables or burrito bowls.

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.