The Saratoga Farmers’ Market is hoppin’ this Saturday! We’re teaming up with Scene One Cinemas and the Wilton Mall to bring you a bounty of spring activities and delicious food.

Here’s our plan:

9:30 am: An all-ages Easter egg hunt (limit 5 treat-filled eggs per child)

10 am to 1 pm: A visit from the Easter Bunny!

9:30 am to 1:30 pm: An all-ages, no-mess bunny craft for children

11 am: A FREE showing of Hop at Scene One Cinemas

11 am to 12 pm: Enjoy our Fresh Eats Cooking Demonstration hosted by Friends of the Market

And more – including story-time and activities with local authors: Francine Dingman, Patrice Mastrianni, and Rachel Vogel. And CCE Master Gardeners with their seed library! 

In addition to the festivities, please visit our vendors to complete your Easter and Passover celebrations. 

Lamb can be found at Holly and Vine Farm and Thymeless Homestead, including roasts and steaks. If ham is on the menu, visit Longlesson Farm for fresh and no-nitrate smoked hams and May-K-Mark for bone-in and boneless ham steaks (May-K-Mark is skipping May 28th, but will be here on April 4th). 

Eggs are bountiful at Kokinda Farm, Hepatica Farm, and Jireh Organic Farm & Livestock. They’re perfect for hard-boiling and decorating, adding to a frittata, or scrambling for Easter brunch. Speaking of brunch, try breakfast sausage and traditional or Canadian bacon from Grazin’ Acres. Gomez Veggie Ville has plenty of potatoes for hash browns, potato kugel or a cheesy gratin. 

Festive sweets are abundant too. Preorder babka, a sweet, braided Polish yeast bread, at Perogi Pierogi Pyroogie. Parchment Baking Company has carrot cake and citronkake, a Scandinavian lemon cake. Kids and adults will surely love the cookies and cinnamon rolls from Katie Bakes Gluten Free and Sweet Treats by Jennifer. Finally, look out for hot cross buns at the Argyle Cheese Farmer, rum cakes from Goodway Gourmet, and other festive treats from your favorite bakers. 

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.

Hello my Foodie Friends!  

Each week we write about the fun of creating and cooking fabulous dishes.  However, with making these dishes comes the mess and dreaded task of cleaning up which becomes someone’s responsibility. Many conflicts occur within a household on whose turn it is to wash the dishes. I remember in my childhood years fighting with my four other siblings on who would be assigned the chore of doing the dishes. Having grown up in an Italian household with five children, my mother ran a tight ship and made sure all of us were assigned cleaning duties. Fighting over who was going to wash the dishes was a common occurrence even after my mother made it clear whose job it was that evening. When we shared and helped each other in our household chores, we then had plenty of time to go and do what we wanted afterwards. 

Through the years we learned that washing the dishes did not take that long when each of us helped out. As we completed the tasks of doing chores together and playing together, we became good friends; a friendship that still holds today. 

“You know you’re an adult when you get excited when there is a new sponge in the sink”. Author Unknown. To this day, believe it or not, I enjoy washing dishes. I love bringing home new types of items to help me with this chore. One of our favorite items we carry is the Jetz-Scrubz cleaning sponge. This sponge will not scratch even the finest surfaces. They can last for several months and can be cleaned in the top tray of your dishwasher. The sponge has a foam side that holds suds longer and has a scratch-free scrubber side for pots and pans. Jetz-Scrubz is also made in the USA. 

So, whose ever job it is to wash the dishes, try out this really cool sponge!  Come visit Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located on 33 Railroad Place in Saratoga where we have Tools for Cooks! Have fun cooking and cleaning up.  Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Every spring across the woodlands and forests of upstate NY, maple trees awaken from winter dormancy and begin sending nutrient-rich sap from their roots up through their trunks. When the nights drop below freezing, and the days grow sunny and warm, the trees push sap outward through small taps inserted into the trunk. It is when the sap flows that sugaring season and maple syrup celebrations begin, with the smell of boiling syrup and impending spring in the air.

For many communities across the northern forests, maple sugaring is more than food production—it’s a seasonal ritual that marks the transition from winter to spring.

Families gather in sugarhouses, steam rises from boiling sap, and the first taste of fresh syrup becomes a celebration of the land’s natural cycles.

For centuries, people have collected maple tree sap and transformed it into one of nature’s most beloved sweeteners: maple syrup. Beyond its rich flavor, maple syrup and maple sap contain beneficial minerals and plant compounds that make them far more than just a natural sugar. Unlike refined sugar, maple syrup contains trace minerals and antioxidants, including:

Manganese – supports metabolism and antioxidant defense

Zinc – important for immune health

Calcium – supports bone health

Potassium – helps regulate blood pressure

Magnesium – involved in hundreds of cellular processes

Additionally, maple syrup contains polyphenols that help combat oxidative stress in the body. Researchers have identified dozens of antioxidant compounds in maple syrup, including a unique molecule called quebecol, which forms during the heating process. These compounds may contribute to reduced inflammation, protection against cellular damage, and improved metabolic health. 

Where to buy the best maple syrup? Direct from the farm or farmer’s market. Local producers often make maple syrup in smaller batches, giving it a deeper and more distinctive flavor. You can ask your producer about tree species, harvest dates, production methods, and boiling practices. Maple farms also carry several grades to taste and try – golden (delicate), amber (rich), and dark (robust) – all varying in depth and flavor profile. At the Saratoga Farmer’s Market, you can purchase directly from Wild Hogs Sugar Shack at Maple Milk Farm.  

Additionally, many vendors at the farmers’ market use local maple syrup in their products. Parchment and Katie Bakes Gluten-Free use local maple syrup in their baked goods; Argyle Cheese Farmer features maple yogurts; Nettle Meadow makes chevre with maple; and many more businesses use maple syrup in their products. Local maple syrup is even used to make maple breakfast sausage at Grazin’ Acres Farm. 

From tree to table, maple syrup captures the essence of early spring and represents one of the purest and most time-honored foods of the northern forest.

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.

Hello my Foodie Friends!   

The upcoming week includes a very fun holiday; it is St. Patrick’s Day. My mother, who was Italian, used to say “Everyone is Irish on St. Patty’s day”.  My father, who was Irish, always agreed because if he didn’t, he ran the risk of not getting her delicious Corned Beef and Cabbage. So, here is to all of our “Irish” lads and lassies.

Preparing Corned Beef and Cabbage does require some essential tools. As you look for tools to use to make your Corned Beef and Cabbage; you may need a Dutch oven or a stock pot, and a good chef (cook’s knife). The chef’s knife (sometimes called a cook’s knife) is the most important knife to have in your kitchen and within your knife collection. A chef’s knife is the go-to tool for more than 90 percent of daily kitchen tasks including most slicing and dicing of fruits, vegetables, meats, and fish. And while a chef’s knife may be the “king of the kitchen,” it should not be used to butcher or carve poultry, to remove the skin of large vegetables such as butternut squash, or, as some people have tried, to puncture a hole in cans. The broadness of a chef’s knife blade makes it unwieldy for tasks better suited to a smaller knife.

Many of our customers ask me what is the best brand knife to have. Choosing a chef’s knife “is like choosing a dance partner.” A knife that feels comfortable and graceful in your hand might feel klutzy to someone else. When you start shopping for that perfect chef’s knife—one that will make slicing, dicing, chopping, and mincing more pleasurable, precise, and effortless—it’s important to identify your personal preferences, and to realize that there isn’t one knife that’s right for everyone. Finding your ideal knife might take a little time, but you’ll know it when you’ve found it. Once you’ve got a knife in your hand you should immediately get a sense of its fit. It should feel comfortable, like a natural extension of your hand. It should inspire confidence, not instill fear. If it feels wrong, move on. If it feels pretty good; start chopping (or mock chopping), noting how you respond to the knife’s physical characteristics.

Weight: You’ll need to try several knives to find your ideal knife weight. One school of thought believes a hefty chef’s knife cuts through foods easier because it “falls” with more force. Another thinks a lighter chef’s knife flows more freely and lets you maneuver the knife more skillfully. Bottom line: Choose the style that feels right to you.

Balance: “Perfect balance” is in the palm of the beholder. Judge balance by gripping the knife by its handle. If it feels uncomfortably weighted toward the back of the handle or toward the blade, then it probably isn’t for you. An unbalanced knife will make you work harder. Side-to-side balance is also important. When you come down on the blade, the knife shouldn’t feel unstable, as if it wants to teeter toward one side or the other.

Size: An 8-inch chef’s knife is the most popular among home cooks because of its versatility. A 10-incher’s longer blade can cut more volume but may feel intimidating. A 6-inch chef’s knife can offer an element of agility, like that of a paring knife, but falls short when working with volume or when slicing through something large, like a watermelon.

As you prepare for your St. Patrick’s Day celebration events; Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place and let us help you choose the best knife for you. We carry some of the best knives made in the world. As you celebrate, be sure to compliment the chef and the host. Remember my Foodie Friends “Life Happens in the Kitchen!”. 

Take Care, 

John & Paula

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Here is a classic St. Patrick’s Day Recipe: Corned Beef and Cabbage

Ingredients

Instructions

It’s been a long, hard winter and if you’re anything like me, you might find yourself in a bit of a food rut. The stews, braises and casseroles that were so delicious in January now seem heavy and dull. As the days lengthen, it only feels right to nourish the body and spirit with refreshing dishes that welcome spring.

This transition doesn’t have to be complicated. The main idea is to begin combining cooked foods with raw ingredients and focus on lighter, brighter meals. Here are some ideas:

Incorporate seasonal proteins: Hens start laying additional eggs as the days lengthen, so you’ll see more dozens at the market from Kokinda Farm, Jireh Organic Farm & Livestock, and Hepatica Farm. Try hard boiled eggs on salads or in egg curry and poached eggs on a bed of spinach or in shakshuka. 

Eat the rainbow: Greens from Lovin’ Mama Farm and Gomez Veggie Ville will become more abundant as March progresses. Storage vegetables add color and depth. Try warm, roasted root vegetables on kale salad with a lemony vinaigrette, roasted beet salad with blood oranges, lettuce, and pan-fried salmon from Coleman’s Catch, and a carrot ginger soup with microgreens and sourdough bread.

Steam, sauté, stir-fry: Turn off the slow cooker and opt for a quicker cooking style. How about pan-seared pork chops from May-K-Mark or Grazin’ Acres or lamb chops from Thymeless Homestead? This would pair nicely with German potato salad and a carrot-cilantro slaw. Or perhaps try Pad Thai or a stir-fry with steak from Longlesson Farm and shredded cabbage, carrots, radishes and scallions.

Heap on the herbs: Parsley, dill, cilantro, chives, and mint, especially combined with citrus, refresh the palate in spring dishes. Visit Lovin’ Mama Farm for fresh herbs and Muddy Trails Jerky Company for a variety of dried herb blends. 

Finesse with ferments: Fermented foods and tonics aid in digestion and help to detox. Try Puckers Gourmet kimchi or sauerkraut and a tahini yogurt dressing in a colorful Buddha bowl. Or sip on a spritzer with an offering from Awakened Tonics.

Share the treats: There is no need to forgo treats at the market, just remember to share. Invite your friends for a dessert charcuterie board with selections from Katie Bakes Gluten Free, Parchment Baking Company, Bakery Suzanne, and Sweet Treats by Jennifer. I like to cut the larger goodies into bite-sized pieces. Or visit home-bound neighbors and enjoy a treat with them.

Happy spring!

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.

Hello my Foodie Friends!   

Oftentimes when I am asked what I want for dinner, I respond “what ever you make, I want potatoes with it”.  Growing up with an Irish father, we often had potatoes as a staple to each meal. However, my father did not like it when I played with my food, and I enjoyed playing with my mashed potatoes. I loved melting butter in my potatoes and then taking the gravy and making a mashed potato and gravy volcano or mashed potato snowmen. 

As I was restocking kitchen gadget supplies in our store, I had to smile recalling my childhood antics and the feel of my father glaring at me during my kitchen table play time. Part of my play time did also include going through my mother’s gadget drawer and trying to figure out what everything did. Many of us have a kitchen full of gadgets. Some we use daily, and some are hiding in our cupboards because we have no idea how to use them. Sometimes it’s good to take a good long look at the gadgets you own and determine what’s really useful and what is just taking up space.

Whether you’re a proud avid cook or just starting your cooking endeavors, learning about different kitchen tools can be helpful. Some devices might seem like they only have one use. However, this certainly isn’t the case for potato ricers. I can clearly recall my mother using the potato ricer as she made various recipes with potatoes. This was one of her much-used gadgets. If you’ve never seen a potato ricer, it is built like an oversized garlic press. It has two handles you squeeze together, pressing the food and pushing it through the basket’s holes. Many potato ricer discs can be switched out to have different-sized slots, which makes it a versatile kitchen utensil.

My mother would often attest that the only way she would make mashed potatoes was using a ricer. The reason is that mashed potatoes made with a ricer helps to prevent over mashing that may make your mashed potatoes gluey. The ricer is gentle on potatoes and provides an even mash that gives them a nice texture. 

To achieve clump-free mashed potatoes, most experts recommend using a ricer. A ric-er is made up of the hopper, where you place the potato, and the plunger, which you press down to force the potato out. Forcing the cooked mealy potato through the ricer’s small holes creates rice-sized pieces of potato (hence the name) and the air that is in-corporated while pressing contributes to the light fluffiness.

We love cool tools for cooks. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the tools that make life a bit easier and can help you make your best spuds. Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, 

John & Paula

Hello my Foodie Friends!   

It has been a long winter this year with plenty of snow and colder days. We are in that time of year where we plan for meals that warm us up during the chilly days and plan for the upcoming snow days. As I glance at the large amount of snow in my yard, I reflect on many winter days that include my fondest childhood memories playing in the snow. Each winter, I enjoy sharing this story with you. 

I grew up during a time when the average household included at least four children and you were literally thrown outdoors to play and told not to come back home until the street lights came on. Playing in the snow included making homemade sleds to slide down the golf course hills, making snowmen, and of course, building the best snow fort in the neighborhood.  In our house we divided up the tasks to ensure that our “fort” could withstand repeated attacks of snowball-wielding elementary school kids. In the creation of our snow fort, my brother Danny was the engineer and he mapped out how high and thick the walls should be. My youngest brother Billy was the builder and shaped the inside of the fort for the chairs, refrigerator and snow TV. The baby of our family, Patty, was the support staff.  Since I was the oldest of the Reardon children’s clan, I was the recruiter and went door to door finding my soldiers and builders. We were not allowed to use the phone back then (adults only), so when I came to the door and knocked you could hear a stampede of children in the house trying to get to the door. To get them to work on the fort I would tell them that my mother was making meatball sandwiches!  My mother’s meatballs were the envy of the neighborhood and far exceeded the bologna and spam the other kids were getting. My first stops were Dave and Karl’s houses, and they lived next door to each other.  They were my age but were already almost as tall as most of our fathers at the age of six. Dave turned out to be 6’8” and Karl is 6’6”. If you want your walls to be the highest, I thought, get the tallest kids.  My mother would grimace when she saw them coming as she knew she would need a lot more meatballs. Our first forts were wrecked at night by teenagers until my brother Dan came up with the idea of putting water on the outside walls and it would turn them into ice.  You could hear the howls of the mean teenagers when they kicked the walls, and they didn’t give so easily.  

To this day, when I talk with some of my childhood friends, they join me in reminiscing about the fun snow forts, and the reward of my mother’s meatball sandwiches. To this day, her meatballs remain unparalleled. However, Paula’s meatballs are on target with them especially since my mother did share her “secret” method with Paula. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry skillets to make your meatballs in, saucepans to make your sauce, baking sheets to pop your meatball sandwiches into the oven with, and other really “Cool Tools for Cooks”. Meatball sandwiches are a great way to deal with these frosty winter days.  The neighborhood kids will love you! Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, 

John & Paula

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Meatball Subs

Ingredients:

·4(6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side

·1-egg

·Kosher salt and black pepper

·2 garlic cloves, peeled

·Extra-virgin olive oil, for greasing

·1 pound ground beef (at least 15 percent fat)

·½ cup finely grated Parmesan, plus more for serving

·2 tablespoons chopped basil leaves, plus more for serving

·2 cups marinara sauce (homemade or from a 24-ounce jar)

·4 slices mozzarella or provolone

INSTRUCTIONS

Step 1

Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with ½ cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.

Step 2

Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding over mixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.

Step 3

Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.

Step 4

Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.

Tip

If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.

Recipe courtesy of Ali Slagle at nytimes.com

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.

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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

The Saratoga Farmers’ Market is bringing the community together for a Mini Winter Fest filled with local flavor, family fun, and seasonal activities. Hosted indoors at Wilton Mall, this special event transforms a winter market day into an interactive celebration of food, movement, music, and creativity.

Shoppers can explore fresh local produce, artisan foods, specialty products, and handcrafted goods from more than 40 vendors while enjoying live entertainment and hands-on activities for kids. From wellness experiences and community partnerships to family-friendly crafts and interactive learning, Mini Winter Fest highlights the heart of what makes the market a year-round destination.

Mini Winter Fest Schedule – 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 onsite – 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 Dave Moore

* FREE shopping bags from Healthy Living Market

Whether you’re stocking up on winter staples, discovering new local favorites, or simply looking for a fun way to spend a Saturday, Mini Winter Fest offers something for everyone; even in the coldest months, community connection thrives at the market.

What’s Happening at market February 21, 2026?

* 9:30 – 1:30 pm – Live music with Sean Lippin

* 9:30 – 1:30 pm – Kids Craft (Snow Globe Making Fun) with Saratoga Springs Mobile Library 

* 10:30 am – 11:30 am – FREE yoga with Yoga Mandali in the market pop-up studio

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. 

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Skillet Chicken Pot Pie

Yields: 6 servings | Prep & cook time: 55 min

INGREDIENTS:
*Ingredients  currently available at the farmers’ market

·1 1/2 cups chicken broth

·2 tablespoons all-purpose flour

·1 tablespoon olive oil

·8 ounces mushrooms* 

·1 cup chopped onion*

·6 cloves garlic, minced*

·1 1/2 cups carrots and peas*

·1 tablespoon chopped fresh sage*

·1 tablespoon fresh thyme leaves, plus sprigs for garnish*

·1/2 teaspoon salt

·1/2 teaspoon pepper

·1 pound chicken*, cooked and shredded

·1 prepared pie crust

·1 egg white, lightly beaten*

Instructions:

Preheat oven to 425 degrees.

Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.

Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium to high heat.  Add mushrooms; cook until browned, 6 to 8 minutes.  Reduce heat to medium.  Add onion and garlic; cook until tender, 4 to 6 minutes.

Stir in the remaining 1/4 cup broth, scraping up any brown bits.  Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt and pepper.  Bring to a boil, stirring constantly.  Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.  Remove from heat; stir in the cooked chicken.

Lay pie crust over the chicken mixture, folding the edges over as needed.  Cut four 4-inch slits in the crust to allow steam to escape.  Brush the top with egg white.

Bake until the crust is golden and the filling is bubbly, 20-25 minutes.  Let cool for 10 minutes before serving.  Garnish with thyme sprigs, if desired.

Notes:

* This recipe is perfect for leftover chicken; buy a roaster at the market and make several meals for the week once cooked.  Or purchase chicken breast or thighs and poach and shred for the recipe.

* To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe–it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.

* If pie crust is frozen, thaw before making recipe.

* If the carrots and peas are not in season, you can use frozen.

Recipe and recipe photo by Eating Well