Displaying items by tag: thanksgiving

Saratoga County —The Saratoga County Economic Opportunity Council (EOC) is looking for volunteers to help with its Thanksgiving Basket project, which helps over 3,000 people in Saratoga County. People can help with any of the following: 

• Making a monetary donation. One donation of $45 will help a family in need.
• Host a food drive at your workplace, organization or other gathering area. This helps to secure items that the EOC cannot get in bulk.
• Become a Donation Coordinator Volunteer to both solicit and coordinate donations of fresh produce.
• Become a Clerical Volunteer to input applications, place reminder phone calls and tag and organize baskets. 
• Become a Packing and Distribution Volunteer, where you unload food, get ready for the packing event, pack bags just before Thanksgiving and help distribute baskets to families. 

For more information, visit www.saratogaeoc.org/thanksgiving, or email Gwen Matson, Communications and Outreach Specialist for the EOC, at This email address is being protected from spambots. You need JavaScript enabled to view it.. 

The Saratoga Farmers’ Market’s Holiday Market, held every Saturday in November and December, features hand-made jewelry, clothing, journals, a variety of artwork, and specialty prepared foods and treats. These unique gifts provide a way to connect with a loved one’s individualized style and interests. Some of our featured local artists include Rosemary Romeo, Peggy Gray and Terri Holmes Smith.

Rosemary Romeo, owner and artist of “I Don’t Do Ordinary,” uses copper, brass, silver, gemstones, and found objects to create one-of-a-kind earrings, necklaces, rings, watches and other gifts for women, men, and children. Romeo explains, “I take designs that are current and put a not-so-current twist on them to create a new level of ‘in-style’ with a vintage twist.” Romeo’s signature items include graphic-image earrings and natural-flower jewelry, as well as pieces made from repurposed materials such as spoons, coins, and new and found stones and semi-precious gems.

Peggy Gray, of “22 Shades of Gray,” combines lush fabrics and a variety of textures to create unusual clothing for women. Her asymmetric blouses, swingy coats, fitted jackets, multi-layered wraps, and other designs complement women of all ages and styles. Peggy has been sewing since she was 17, and she now owns a studio in Buskirk, NY. Peggy says “I love to help women express their personalities through their fashion.” Peggy will be at the Holiday Market most Saturdays in December, and also sells her items online.

Terri Holmes Smith, inspired by Native American insights into beauty and spirit, has created “The Weaving Tree,” a family business that specializes in crafting personalized dream catchers and dream catcher-themed jewelry. Come see what Terri has at the market and talk to her about custom orders for the holidays or other special occasions. Terri and her family also make glass hand-painted Christmas bulbs and other glass objects and carry a line of journals that have questions and prompts designed to help people share their life stories with loved ones.

In addition to items from these artists, the Holiday Market also features other jewelers and crafters, as well as specialty foods for people and their pets. The Holiday Market is part of the Saratoga Farmers’ Market, running Saturdays from 9 a.m. to 1 p.m. at the Lincoln Baths. For more information see www.saratogafarmersmarket.org.

TOMORROW is one of the year’s best days to shop at the Saratoga Farmers’ Market. The Saturday before Thanksgiving offers an opportunity to fill your baskets and holiday menus with locally grown and raised foods from our region’s farms. We’ve talked up vegetables, turkeys and ducks. This week, we turn our attention to the sweet finale: pies.

Thanksgiving pie traditionally has been pumpkin, made by roasting or steaming chunks of fresh pumpkin or a similar winter squash, and then creating a puree of the pumpkin with eggs, milk, honey or maple syrup. From there, one can add cinnamon, nutmeg and/or allspice and then bake in a pie crust for 45 to 60 minutes. Such pies fill the belly with sweetness and warmth while making use of the foods that farmers bring
to market.

But pie goes well beyond pumpkin. For pie fillings, think seasonal and think abundance. Local options include apple, sweet potato, and butternut squash. On the savory side, there’s quiche, chicken pot pies, and even shepherd’s pie, a simple dish of browned ground meat (beef, pork, or goat) topped with mashed potatoes and then baked.

A basic pie crust is made by blending flour, water, butter and a little salt into a dough. As food blogger Pattie Garrett learned in a recent workshop at the King Arthur Flour baking school, keeping the ingredients cold and allowing the dough to chill for at least 30 minutes before rolling out eases the process and helps ensure a smooth, uncracked crust.

There is plenty of room to get creative with pie. For instance, Gomez Veggie Ville’s Lizbeth Gomez artfully blends sweet potatoes with butternut squash in a graham cracker crust. This combination makes a pie that is creamy and packed with a phenomenal flavor. As the accompanying recipe shows, it also is quite easy to make.

If you are in a rush to get the other holiday tasks done but want to serve a homemade pie, you can even find that at the Saturday market. Local bakers have ready-to-serve apple, pumpkin, cherry and pecan for holiday meals, and also frozen pot-pies to pull out of your freezer for a delicious
meal any time.

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. Saturdays in the Lincoln Baths Building, Saratoga Spa State Park. Follow us on Twitter, Facebook, Instagram, and the FreshFoodNY app.

THE SEASON OF FEASTS creates a reason to focus on holiday birds such as turkeys and ducks. This fresh and sustainable poultry can now be found at the Saratoga Farmers’ Market. 

For turkey, check in with Ramble Creek Farm and Mariaville Mushroom Men. For duck, speak with Squashville Farm. All of these farms encourage advance orders.

In an era of convenience cooking, the prospect of roasting a bird as big as a turkey (10 pounds at a minimum) or a duck (six to eight pounds) might seem daunting. Why do it? And how? Let’s start by looking at what makes these poultry so flavorful.

Ramble Creek owner Josh Carnes explains, “our turkeys arrived on farm as little poults on July 18, and grew to maturity on pasture.” He adds, “Turkeys forage a lot, way more than chickens. If moved to fresh grass on a regular basis, they get a large amount of their diet from the land.”

Ramble Creek Farm. Photo provided.

Squashville Farm owner Jim Gupta-Carlson notes that all of the animals raised on his farm – chickens, ducks, and goats – play a role in supporting the health of each other as well as the soil and vegetables that the farm cultivates. For example, “Ducks are particularly vital to keeping the populations of snails, which are pests to goats, under control.”  Additionally, Gupta-Carlson says, “Because the ducks are raised outdoors, they run and they fly, and they live and eat like ducks.”

All of these local farm animals live to near-maturity and are processed on site. According to Carnes, this eases stress on the “one bad day” and helps create “an extremely high quality and flavorful finished product.”

As for cooking, simpler is better. Our accompanying recipe shows that there is no need to do such things as piercing the skin, parboiling in advance, or adding a lot of seasonings because, as Carnes notes, “the flavor of pastured birds truly stands on its own.” The basic steps involve roasting for 15 minutes at a high heat, then lowering the heat to continue cooking. Let the meat rest about 15 minutes before serving. 

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. Saturdays in the Lincoln Baths Building, Saratoga Spa State Park. Follow us on Twitter, Facebook, Instagram, and the FreshFoodNY app

SARATOGA SPRINGS — Beginning at 8:30 a.m. on Thursday, November 22, thousands of participants will gather to race in the annual 5K Turkey Trot race to benefit the Christopher Dailey Foundation. All registration must be done in advance, $25 on or before November 11 and $27 from November 12-21; entry fees are non-refundable. Christopher Gene Dailey, a Saratoga Springs native, was an active 8-year-old sports enthusiast who died suddenly on November 23, 2001. The Foundation was formed on December 29, 2001 by his parents, with the support of family and friends.

The Christopher Dailey Foundation is a non-profit, Saratoga Springs based, charitable organization supporting youth needs in our community. After completion of the Christopher Dailey Youth Gym in Gavin Park, Wilton NY, the Foundation has continued to support youth needs in the Saratoga County area. Since 2012, the CDF has given over $500,000 to 50+ youth organizations. Visit www. christopherdaileyfoundation. com to learn more about their donations. Attendees can register online, by mail, or in person. Online registration at ZippyReg. com closes at noon on Tuesday, November 20. Mail registration forms can be sent to Christopher Dailey Foundation c/o AREEP PO Box 38195 Albany, NY 12203. Do not mail after November 15. Register in person between 4 p.m. and 8 p.m. Wednesday, November 21, at the Saratoga Hilton Hotel. The race will be timed by ARE Event Productions using the ChronoTrack B-Tag. This is a small and flat chip that comes affixed to the back of the bib. Runners must wear their bib on their outer-most layer and it must not be altered in any way. They cannot flatten, bend, nor crease their bib. These chips do not get returned, making for a smooth and easy finishing process. Results will be immediately available at www.AREEP.com following the event.

Race starts on Broadway, into Skidmore, and finishes on North Broadway. This is a moderately challenging course, including both hills and downgrades. Medals will be given to top 3 m/f overall. Age divisions include: 11-under, 12-14, 15-19, 20-24, 25-29, 30-34, 35-39, Divisions: 40-44, 45-49, 50-54, 55-59, 60-64, 65-69, 70-74, 75+. Any other questions email the foundation at mdailey2@ nycap.rr.com or call 518-5811328. For registration questions ONLY call 518-650-6963.

FOR SOME PEOPLE, it’s their favorite part of the Thanksgiving weekend - lots of leftovers! By the second or third day however, even leftover lovers can tire of the same old turkey for breakfast, lunch and dinner. 

Bringing leftovers back to life without having to reinvent the wheel is easy with simple – but extraordinary – spreads, sauces and more. 

Pick them up beforehand and just pull them down from the cupboard shelves so you still don’t have to leave the house, or stop in local shops during their extended Plaid Friday and Small Business Saturday weekend hours to keep the entire family’s taste buds tingling until the last bit of turkey has been gobbled up. 

EXPERT’S CHOICE

Local shops carry an assortment of items to revive your leftovers this season.

“We have all kinds of fall flavors down here,” said Keeley Ardman DeSalvo, President & CEO of The Savory Pantry. 

Make leftovers something to savor. Try the New England Cranberry Pepper Jelly, with its little bit of spice and big chunks of fruit. Spread it on turkey sandwiches or pair it with an assortment of cheeses. 

Dr. Pete’s Praline Mustard Glaze has yummy pecans and is great with ham, sweet potatoes, glazed carrots, or over brie. 

“It’s phenomenal!” said DeSalvo.

A really nice buttery olive oil like Belvis de Las Navas Extra Virgin Olive Oil from Spain puts flavor center stage when drizzled over a turkey soup or chili made with leftover turkey, white beans and sage. 

The Savory Pantry, 486 Broadway, Saratoga Springs, is open Monday - Saturday 10 a.m. until 7 p.m., Sunday 10 a.m. until 5 p.m. 

SWEETEN THINGS UP

The soothing warmth of honey is especially welcome in the dry autumn and winter months. 

The healing properties of Saratoga Tea & Honey Company’s Cinnamon Infused Honey makes apples come alive. 

Cinnamon, nutmeg and clove mix together in their Pumpkin Spice Infused Honey to add an earthy goodness to roasted root vegetables and pureed carrots.

Add a little heat with the Ghost Pepper Infused Honey. This local wildflower honey is made with organic ghost pepper chilies from Saratoga Spicery and can be mixed with a little olive oil to liven up those turkey leftovers.

For desserts, try a darker variety honey with a high mineral and antioxidant content like the Italian Black Forest Honey. 

“It’s so good with walnuts or on pecan pie!” said shop owner Hayley Stevens.

Their Cranberry Blossom Honey is made with fruit harvested from Wisconsin cranberry bogs and adds a nice flavor to cheesecake.

Saratoga Tea & Honey Company, 348 Broadway, Saratoga Springs, Open Monday – Thursday 9 a.m. until 6 p.m., Friday & Saturday 9 a.m. until 7 p.m., Sunday 10 a.m. until 5 p.m.