News from the Saratoga Farmers Market

I received the following email from the Saratoga Springs Farmers Market:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Saratoga Springs Farmers' Market November 13, 2009 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Market News ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WE are settled in our new winter digs and its great!   Yes, the winter market will began with a gorgeous day, 101.3 live and the awarding of our first winter market basket all at the Division Street Elementary School!  We are very excited about new digs and hope you are too.  The school allows us ample parking for all, easy handicap access and more room for MORE VENDORS!  Product is plentiful. Cauliflower abounds, brussel sprouts are gorgeous, winter squashes and beautiful greens are plentiful.  In addition we will be having new baked goods, new prepared foods, new mushroom vendor, prepared food, sauces, coffee and all our wonderful true blue regulars: yogurt, cheeses, meats, eggs, apples, soaps and holiday greens. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Parking will be on the both sides of the school.  Please keep the front lane open for safe pedestrian travel.  Thank you. Note: Dogs are not allowed inside the school building.  School rules. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MARKET SHED has been converted to the Market Table  at the winter market and will continue to provide "market money" (tokens) for those short on cash, but are carrying credit cards or EBT cards.   We also have the great gift ideas: market tote bags (canvas and insulated),  t-shirts and gift certificates!    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Thanksgiving Raffle is On! proceeds from the winter market basket raffles will be going to offset the extra expense of our beautiful new location at the gym of Division St Elem School. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enter now at the market table: THANKSGIVING BASKET WILL BE GIVEN OUT  NOVEMBER 28th, 11 am at the market *Starting this  week our monthly raffle basket will have a Thanksgiving theme.  Ticket prices  are $2 each or 3 for $5.   The gift baskets have over a $100 in product value.  Tomorrow's basket is worth over $125!!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~   LIVE MUSIC:will be on hold until we find suitable space at the market ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ RECIPE OF THE WEEK ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  FALL SALAD GARNSIHED WITH ROASTED ROOT VEGETABLES This week I had the pleasure of representing the Saratoga Farmers' Market at the March of Dimes Signature Event held at Vapors.  What an amazing fun food event (12 local chefs, 6 competing in an Iron Chef type format and 250 plus guests eating, talking and watching the Chefs go at it).  The fall salad I prepared was a hit with the appreciative crowd and I share it with you now (pared down to family size quantity). Ingredients 3 large carrots 2 turnips or 2 parsnips (or one of each) 2 large beets 2 thin skinned potatoes l  butternut squash 1 large yellow onion 4 garlic cloves 2-4 tbsp butter 1/4 cup Ballston Lake Apiaries Honey Balsamic Vinaigrette 2 tsp Rosemary salt and pepper 2 tbsp Blueberry Honey (BL Apiaries)  Mixed greens (with Shredded Cabbage optional)  Directions Wash/scrub all vegetables thoroughly and peel the beets and squash (and deseed squash).  Dice all veggies into 1/4 inch size and put in a large bowl and toss with the diced garlic, the vinaigrette, rosemary, and salt and pepper.  Set oven to 375, and melt butter in a large shallow roasting pan. When melted, remove pan from oven and add contents from bowl, stirring so all is lightly covered with butter.  Put the pan back in oven and roast until all veggies are tender, but not mushy.  About 10 minutes into the roasting stir veggies around.  At 20 minutes stir in the honey and roast for another 5 minutes or until done. Let cool (overnight is fine)*.  Serve over shredded mix greens and cabbage and add a touch of the Balsamic Vinaigrette for taste and moisture.   One of the nice things about this recipe, is you can vary it wildly with what root veggies you have on hand and it always tastes great.  *The other handy things is you can serve roasted root vegetables straight from the oven, hot one day, save the leftovers in the refrigerator and then use it as here, as a garnish for a great fall salad. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The Saratoga Farmers' Market is open for its winter season, Nov.-April, Saturdays 9a-1p at the Division Street School in Saratoga Springs, NY. For more info go to www.saratogafarmersmarket.org