The Big Move  

The Saratoga Farmers’ Market is on the move with the Holiday/Winter Market at Wilton Mall.  

It takes place every Saturday from 9:30 to 1:30 in the food court area near the movie theatre starting Saturday, November 2nd and running through April 26th.  This year the market will be hosting over 50 vendors with a diverse variety of locally grown and produced goods.

Live music will continue throughout the season and the market will be welcoming weekly guests throughout November and December to help promote local artisans, authors and crafters to help spread the spirit of ‘all things local’ for the holiday season.

Consider supporting the market by purchasing a wooden snowflake on site and add your name to it for the holiday season.  Snowflakes will be hung at the market as part of a display.  The market is a 501(c)3 organization and monies help with free programming, administrative costs and supplies needed.

Breads & Baked Goods: Bakery Suzanne, Baked With Love By Sabreen, Caliva Cookie Co, Great Northern Pantry, Katie Bakes Gluten Free, Night Work Bread, Parchment Baking Company, Saratoga Apple. Sweet Treats by Jennifer LLC

Coffee:  Nally Coffee

Dairy: Argyle Cheese Farmer, Nettle Meadow

Eggs: Hepatica Farm, Holly & Vine Farm, Jireh Organic Farm & Livestock of NY, Kokinda Farm, Squash Villa Farm

Flowers (and more):  Halfmoon Harvest, Lovin’ Mama Farm

Honey (and honey items): Ballston Lake Apiaries, Slate Valley Farm

Jams: Kokinda Farm, Slate Valley Farm, Tyromance Fine snacks

Maple Syrup: Slate Valley Farm

Meats: Grazin’ Acres, Hepatica Farm, Holly & Vine Farm, Jireh Organic Farm & Livestock of NY, Long Lesson Farm, May-k-Mark

Produce: Gomez Veggie Ville, Grazin’ Acres, Leaning Birch, Lovin’ Mama Farm, Saratoga Apple, Squash Villa Farm, Tiny Garden Microgreens, Underwoods’s Greenhouse/Shushan Valley Hydro Farm

Spirits: Albany Distilling, Autumn Harvest Vineyard, Yankee Distillers LLC, The Bull and Bee Meadery

Specialty Items: Awakened Tonics, Eat with Aliens, Muddy Trail Jerky Company, MycroRadiance, Northbound Boutique, Pebble + Fern, Peroigi-Pierogi-Pyroogi, Pucker’s Gourmet, Saran River Ranch, Saratoga Candles, Saratoga Peanut Butter Company, Saratoga Suds ’n’ Stuff, Sydney Anechiarico Jewelry, The Mushroom shop,

Ready to Eat: Back to Zero Foods, Daily Fresh, Euro Delicacies, La Capital Tacos, Rob & Traci’s All Things Delicious, Tyromance Fine Snacks

Trees & Wreaths: Scotch Ridge Berry & Tree Farm

The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Pot Roast with Vegetables

Yields: 8 servings | Prep & cook time: 3 hours

INGREDIENTS:

*Ingredients  currently available at the farmers’ market

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)*

2 teaspoons pepper

2 teaspoons salt, divided

2 tablespoons olive oil

2 medium onions, cut into 1-inch pieces*

2 celery ribs, chopped*

3 garlic cloves, minced*

1 tablespoon tomato paste

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme*

2 bay leaves*

1 cup dry red wine or reduced-sodium beef broth*

2 cups reduced-sodium beef broth

1 pound small red potatoes, quartered*

4 medium parsnips, peeled and cut into 2-inch pieces*

6 medium carrots, cut into 2-inch pieces*

1 tablespoon red wine vinegar

2 tablespoons minced fresh parsley*

Salt and pepper to taste

Instructions:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.

Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.

Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.

Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.

Remove string from roast. Serve with vegetables and sauce.