Valentine’s Sweets & Game Day Treats at the Farmers’ Market

by Julia Howard for Saratoga TODAY

OnSaturday, thousands of people will hit the streets of Saratoga to partake in one of the year’s most anticipated events, Chowderfest. Then, on Sunday, sports enthusiasts across the nation will find their most comfortable spot on the couch for the Super Bowl or maybe just the commercials and halftime show. Monday will pass, and before we’ve had a chance to check the calendar, Valentine’s Day will be upon us.

Whatever your plans are, the Saratoga Farmers’ Market has all the goods to get you through the week!

Chowderfest comes first, and we invite you to stop by the farmers’ market on your way to the festivities downtown. We are at the Wilton Mall on Saturdays, 9:30 to 1:30 p.m. Pick up ingredients to make a flavorful chowder. Argyle Cheese Farmer has local milk, and Gomez Veggie Ville has vegetables: onions, carrots, leeks, potatoes, and winter squash.

For Super Bowl Sunday, Argyle Cheese Farmer has take-and-bake pizzas and savory herb dips to get things started. Hepatica Farm and King Creek Farms have chicken wings, and Muddy Trail Jerky Co. has poultry rubs to match. If sliders are on your menu, find ground beef at Longlesson Angus and onions at Gomez Veggie Ville.

Puckers Pickles will have their new masabacha, a garlicky fermented chickpea dip that pairs perfectly with vegetables, chips, crackers, or pretzels. Muddy Trail Jerky Co.’s various sweet and savory baking mixes are made with King Arthur Flour. We recommend garlic cheddar biscuits for your pregame. Stop by The Mushroom Shop for plantbased snacks like oyster mushroom jerky.

Prepare for Valentine’s Day with help from Saratoga Chocolate Co. They will have assorted chocolates and heart-shaped cocoa bombs. Lovin Mama Farm has vibrant, long-lasting dried flower bouquets. And you can find pastries, cookies, scones, and sweet

Butternut Squash Chowder

YIELDS: 4 servings | PREP TIME: 20 min | COOK TIME: 20 min

INGREDIENTS:

*Ingredients currently available at the farmers’ market

• 1 lb butternut squash*

• 2 russet potatoes*

• 1 large shallot*

• 4 oz baby spinach*

• 1 small carrot chopped*

• 1 small onion chopped* treats from NightWork Bread, parchment, Cookie Lab, Sweet Prophecy, and Pam the Baker.

King Creek Farms has gourmet stuffed dates with organic nut butter, tahini, and dark chocolate. Nothing says ‘I love you’ like a button of Kunik from Nettle Meadow paired with honeycomb from Ballston Lake Apiaries. You can even find Valentine’s treats for canine friends at Mugzy’s Barkery!

Local food and beverages make every day flavorful, healthful, and fresh, no matter your plans!

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www. saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

• 1 rib celery chopped

• 2 cups vegetable or chicken broth*

• 8 oz light cream

• 2 tsp seasoned salt

• Salt and pepper

INSTRUCTIONS :

1. Peel and cube the butternut squash and potatoes. Peel the shallot and slice thinly. Chop the spinach coarsely.

2. Heat a large skillet on medium-high and add 1-2 tablespoons olive oil. Add potato, squash, and shallot. Season lightly with salt and pepper.

3. Cook, stirring occasionally, until lightly browned, about 2-3 minutes. Add mirepoix (carrot, celery, and onion) then broth, and stir to combine. Bring to a boil, cover the pan and reduce heat to medium. Simmer until potato and squash are done (test by piercing with a knife).

4. Stir in cream, spinach, and seasoned salt. Bring back to a simmer and cook, stirring occasionally, until slightly thickened, about 3-5 minutes. (If too thick, add a little water until the desired consistency is reached)

Adapted from the recipe by Sula of sulaandspice.com

by John Reardon for Saratoga TODAY

Outside playing was part of my childhood. My mother felt it important to include hearty foods and carbs to keep us going during the winter months. Often times my mother would be stuck with five children during school snow days and kept us entertained during February break. During the winter break the five of us children wanted donuts. Desperately wanting to please us, my mother would make