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March at the Market   

Written by Jodie Fitz on . Posted in Food.

Starting February 28, the Saratoga Farmers’ Market is proud to host a Learn & Grow Series — a month-long lineup of educational sessions, author talks, gardening inspiration, and hands-on activities for kids and adults alike.


Photos by Pattie Garrett.

Here’s what’s on the agenda:

Saturday, February 28

Seed Libraries & Farm to Library Partnerships: Enjoy a session and conversation with Jennifer Ferris from the Saratoga Springs Public Library. She will lead a discussion about their Seed Library in partnership with Cornell Cooperative Extension and its Farm 2 Library program, in cooperation with Comfort Food Community and Southern Adirondack Library System.

Saturday, March 7

Regenerative Agriculture at Home: Learn about regenerative agriculture practices and how to apply them to your home garden with author of Micro Greens and Shoots, vendor, and farm owner Corrine Hansch from Lovin’ Mama Farm.  10:30 AM – 11:30 AM

Kids’ Activity:  Plant a seed to take home from the Saratoga Seed Library with the Saratoga Springs Public Mobile Library 9:30 AM – 1:30 PM

Saturday, March 14

Growing Herbs & Making Herbal Tinctures: Join author Jessica Marcy of Old Wisdom Wellness as she discusses growing herbs and creating herbal tinctures. Jessica is the author of 100 Days of Herbs.  10:00 AM – 11:00 AM

Successful Home Hydroponic Growing: Also on site, Phyllis Underwood, owner of Shushan Valley Hydro Farm, will share insights into successful home hydroponic growing.  11:30 AM – 12:30 PM

Saturday, March 21

Growing to Attract Pollinators: Discover how to grow a garden that supports pollinators with Jennifer Michelle from Sustainable Saratoga.  10:30 AM – 11:30 AM

Kids’ Activity: Make a pollinator craft with the Saratoga Springs Public Mobile Library. 9:30 AM – 1:30 PM

Coming Soon

An announcement will be made shortly regarding activities taking place on March 28, and the Learn & Grow Series will continue into April.  Stay tuned — there’s more growing ahead!

This week at Market – February 28th:

10:00 am to 11:00 am:  START of the Home Growing Seminar Series with a session with the Saratoga Seed Library

10:30 am to 11:30 am: FREE Yoga class with Yoga Mandali in their pop-up studio at the market

11:00 am – Noon: Cooking Demo with Green Fork Restaurant and the CDPHP Fresh Eats Program

11:00 am to 1:00 pm: FREE Kids Art activity with Saratoga Paint and Drip

9:30 am to 1:30 PM: 

* Soccer Shots is on site – kids can experience the sport, try to score a goal and have fun

* FREE Card Making Activity with Mary O’Connell and Creative Memories – Cards will be donated to a local senior center

* Live music with The Burns Boys

* FREE shopping bags from Healthy Living Market

Saratoga Farmers’ Market is open Saturday’s, 9:30 am to 1:30 pm, at the Wilton Mall food court. Find us online at SaratogaFarmersMarket.org, follow us on Facebook and Instagram (@saratogafarmersmarket). Sign Up for our free weekly newsletter.

Chimichurri Shrimp


Yields: 4 servings | Prep & cook time: 1 hour and 25 min

INGREDIENTS:

*Ingredients  currently available at the farmers’ market

Chimichurri Sauce

·1/2 cup finely chopped fresh parsley*

·5 cloves of garlic*, finely chopped

·1/2 shallot, finely chopped*

·2 tablespoons finely chopped fresh oregano *

·2 tablespoons red pepper flakes

·1/2 cup olive oil

·3 tablespoons red wine vinegar

·1 teaspoon salt

·1 teaspoon freshly ground black or white pepper

Shrimp

·1 pound jumbo or large shrimp*, peeled and deveined

·3 tablespoons olive oil

·1 tablespoon honey*

·1 tablespoon garlic powder

·2 teaspoons smoked paprika

·1 teaspoon salt

·1 teaspoon freshly ground black pepper


Instructions:

  1. For the chimichurri, add parsley, garlic, shallot, oregano, red pepper, olive oil, vinegar, salt and pepper to a bowl; stir well to combine.  Allow to sit for at lest 30 minutes or up to 1 hour to allow flavors to develop.
  2. To marinate the shrimp, add peeled shrimp to a large bowl.  Add olive oil, honey garlic powder, smoked paprika, salt and pepper.  Mix well to coat the shrimp.  Cover and marinate in the refrigerator for 30 minutes.
  3. Heat a griddle or cast iron skillet over medium-high heat.  Once hot, add shrimp in a single layer.  Cook for 3 minutes on each side.  You may have to work in batches.  
  4. Put cooked shrimp in a bowl, spoon a generous amount of the chimichurri sauce over the shrimp and toss to coat the shrimp.


Recipe and recipe photo by All Recipes

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