Food Stretching Your Dollars at the Saratoga Farmers’ Market

The Saratoga Farmers’ Market is for everyone, and through a variety of state and federally-funded programs, the market makes it possible for everyone to benefit from healthy foods from local farms.

Those who receive benefits from the Supplemental Nutrition Assistance Program (SNAP) can purchase $1 and $5 tokens with their EBT card. With every $2 purchased, they’ll also receive $2 in FreshConnect coupons. While the coupons expire on December 31, the tokens never do. Shoppers not only double their money but also can budget their SNAP benefits around seasonal foods.

Meat, fish, baked goods, dairy, fruits and vegetables, flowers, plants, and hand-crafted artisanal foods can all be purchased with EBT tokens and FreshConnect coupons.

While vendors cannot give change in the form of cash, they can and will complete the balance of the purchase with additional items.

In the summer months, the Saratoga Farmers’ Market also accepts Farmers’ Market Nutrition Program (FMNP) coupons. These $5 coupons give shoppers over the age of 60 with limited income an opportunity to buy local, fresh produce.

The Saratoga Office for the Aging will distribute FMNP coupons to eligible seniors at the market on the following dates: Saturdays, July 8 and August 5, from 9 a.m. to 1 p.m. Wednesdays, July 19 and August 16, from 3 to 5 p.m., and at the Clifton Park Farmers’ Market on Mondays, July 24 and August 14, from 2 to 5 p.m.

The market also hosts the food-distributor Comfort Food Community every other Saturday during the

Tomato Zucchini Gratin

summer. As part of a partnership with healthcare provider CDPHP, Comfort Food Community distributes $5 coupons to CDPHP members that can be spent at the market on most foods. This coupon is for certain CDPHP members who qualify for the produce prescription program. It is not open to all members.

In addition, market vendors share their bounty with the Franklin Community Center and Comfort Food Community food pantries. In the final minutes of each market, market staff, interns, and volunteers collect donations from vendors. The vendors give about $200-$500 a week, according to Himanee Gupta of Squash Villa Farm, who helps facilitate the donation collections.

“As a farmer, I want to help feed my entire community,” says Gupta. “I appreciate how the Farmers Market Nutrition Program, FreshConnect coupons, and other initiatives help make that possible by allowing many customers to stretch their dollars further.”

The Saratoga Farmers Market is 9:30 a.m.-1:30 p.m. Saturdays in the food court of the Wilton Mall. Follow us on Facebook, Twitter, and Instagram for previews of what’s fresh.

YIELDS: 6 servings | PREP & COOK TIME: 40 min

INGREDIENTS:

*Ingredients currently available at the farmers’ market

• 3 slices (3 oz) bread*

• 4 tablespoons olive oil, divided

• 1 tablespoon fresh thyme*, chopped fine

• 1 tablespoon fresh oregano*, chopped fine

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3/4 cup hard cow’s milk cheese*, grated

• 4-5 medium tomatoes*, sliced 1/2 inch thick

• 2 medium zucchini*, sliced 1/4 inch thick

• salt and pepper to taste

• 1 tablespoon red wine vinegar

• 2 large cloves garlic*, minced

• 1 tablespoon shallot*, diced

• 1/2 cup fresh basil leaves*

INSTRUCTIONS :

1. Preheat oven to 400F. Hand-tear bread to form coarse crumbs. Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.

2. Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, and cheese together in a bowl. Set aside.

3. Alternate tomato and zucchini slices in a shallow baking pan. Season with salt and pepper.

4. Whisk together remaining olive oil, red wine vinegar, minced garlic, and shallot. Pour over tomatoes and squash. Top evenly with breadcrumb mixture.

5. Bake at 400 for 15-20 minutes or until bread crumbs are toasty. Tear basil leaves on top and serve warm or at room temperature.

Adapted from the recipe by Tonia Schemmel, featured on Feasting at Home

by John Reardon for Saratoga TODAY