Mini Winter Fest at the Saratoga Farmers’ Market February 28th
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).
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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