Thursday, 10 June 2021 14:23

Seasonal Ingredients Inspire Fresher Baked Goods

Written by Madison Jackson
Photo provided by The Chocolate Spoon. Photo provided by The Chocolate Spoon.

If you’re a regular customer at the Saratoga Farmers’ Market, you will likely recognize vendor Marcie Place standing behind her tables of neatly packaged white bakery boxes sporting mouthwatering labels like “Vanilla Ricotta Tea Biscuits” and “Pineapple Almond Teacake.” 

Place, owner of The Chocolate Spoon and long-time vendor of the Saratoga Farmers’ Market, brings her array of fresh baked goods every week to the Wednesday and Saturday markets. The secret to her success in baking? Using fresh, local ingredients from her fellow vendors at the farmers’ market. 

“I use eggs from Elihu Farm, jam from Kokinda Farm, herbs from Burger’s Market Garden, vegetables from Owl Wood Farm and Gomez Veggie Ville, berries from Scotch Ridge Berry Farm, apples from Saratoga Apple… Even the backyard herbs of Mister Edge, our knife sharpener, I use in my cocktail cookies!” 

Place says she finds the quality of local products superior and elevates the taste of her baked goods. She’s even put it to the test in front of a live audience. “I did a demonstration at an elementary school where I baked two sets of butter cookies: one using store-bought eggs versus one using eggs from Elihu Farm,” says Place. She explained that the cookies came out a beautiful golden color when using the fresh eggs from Mary and Bob Pratt of Elihu Farm. “Truly a difference you can both see and taste, and the kids agreed!” Place notes. 

When she first started selling at the farmers’ market, Place admits her baked goods were pretty traditional. However, the seasonal products at the market inspired her to start experimenting more with her recipes and incorporate fresh ingredients for unique flavor combinations. She says farmers’ market customers are very helpful in recommending new recipes, and she is always open to suggestions. For example, she recently stumbled upon pineapple sage at the market and decided to pair it with coconut for a new shortbread cookie.

When asked what customers will have to look forward to this month, Place reveals: “Rhubarb and berries are coming back in season right now, so expect lots of strawberry rhubarb pies and blueberry and strawberry muffins!”

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. at the Wilton Mall and Wednesdays from 3 to 6 p.m. at High Rock Park.  Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram.

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