| $5 Entree Extended for 4 more days!!!!!
Sunday Nov. 29th thru Tuesday December 2nd |
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| $5 Entree Extended for 4 more days!!!!!
Sunday Nov. 29th thru Tuesday December 2nd |
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FOLEY FISH ORDER
Arrives Friday, December 4, 2009
please place your order by noon on Tuesday |
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The best seasonal prices this week:
Foley Farm-Raised Salmon $11.99 lb
Grey Sole $17.99 lb
Nantucket Scallops $28.99 lb
Prince Edward Island Mussels $ 7.75 ea
(2 pound bag)
Having a party?
If your order meets the minimum, we can bring in for you any week:
Fish/ 6 pounds: Sword, Yellowfin Tuna, Halibut, Sea Bass, Trout, Catfish, Sole...
Clams & Oysters/ 50 count: Wellfleet or Littleneck Clams, Oysters from New England
PEI Cultured Mussels/ 2 lb (serves 3-4)
I will e-mail you a confirmation that I have your order by the end of the day on Tuesday.
If you placed an order, and don't get acknowledgment from me, call!
-Cathy
You are invited to our Holiday Open House on Wednesday, December 9 from 5-8 pm. We'll have lots to taste and sip, and special discounts across the stores. Join us! |
Seared Salmon with Bacon
I found this Nigella Lawson recipe a few years ago. I've cooked salmon many ways, but it is this recipe I come back to. The smoky bacon complements the rich salmon perfectly. Serves 2.
Ingredients2 slices bacon or pancetta, chopped fairly small
2 (6-oz) pieces center-cut salmon fillet
(about 1 inch thick) with skin
Salad Mix 1 scallion, sliced thinly crosswise
½ lemon Method of preparationSprinkle a frying pan with a little oil, heat it and fry the bacon until crisp. Remove to a paper towel.
Immediately put the salmon in the hot pan, sear on each side, then cook for a minute or two, depending on the thickness of the fillet, at a lower heat until cooked through.
Put together the salad mix in a bowl.
Plate the grilled salmon. Squeeze some lemon juice into the frying pan and pour the juices over the waiting undressed salad. Toss the salad, add the bacon bits
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ORDERING SPECIFICS
We must buy a minimum of 6 pounds per type of fish, so we need orders for at least that much to bring it in.
Please order at least 1 pound per type. Foley Fish freezes well.
We need your order by noon on Tuesday, 12/1,
and it will be available for pick up after 10 am on Friday, 12/4.
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PUTNAM MARKET
the best food and wine store between manhattan & montreal |
call: 518.587.3663 |
Tax payments may be mailed to the Commissioner of Finance, PO Box 328, Saratoga Springs, NY 12866-0328 or hand delivered to City Hall at 474 Broadway. The tax office is located on the first floor of City Hall, first door on the left when entering from Broadway. The office hours are Monday 9 a.m. to 5 p.m. and Tuesday through Friday 9 a.m. to 4:30 p.m. All checks should be made payable to COMMISSIONER OF FINANCE.
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Saratoga Springs Farmers' Market November 27, 2009
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| ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Market News: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This Saturday our market will abound with local bounty. Check out our new vendors: Zorbas Natural's Gar La La (nondairy, gluten free, soy free dips); Saratoga Salsa Potato Chips (made from Sheldon Farms's Adirondak Potatoes); Mrs. London's (organic coffee and pastries). Note: Holiday greens are now being sold at the market. Missing this Saturday will be Effie's Bakery and Bridge to Health--both will be back on December 5th! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Parking will be on the both sides of the school. Please keep the front lane open for safe pedestrian travel. Thank you. Note: Dogs are not allowed inside the school building. School rules. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MARKET SHED has been converted to the Market Table at the winter market and will continue to provide "market money" (tokens) for those short on cash, but are carrying credit cards or EBT cards. We also have the great gift ideas: market tote bags (canvas and insulated), t-shirts and gift certificates! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ HAPPY HOLIDAYS! |
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Thanksgiving Raffle Will Be Awarded Tomorrow! proceeds from the winter market basket raffles will be going to offset the extra expense of our beautiful new location at the gym of Division St Elem School. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enter now at the market table: THANKSGIVING BASKET WILL BE GIVEN OUT NOVEMBER 28th, 11 am at the market *Our monthly raffle basket will have a Thanksgiving theme. Ticket prices are $2 each or 3 for $5. This basket is worth over $125!!! |
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News from our Vendors and Black In keeping with the season, some of our vendors will have special offerings at our November 28 Market day, two days after Thanksgiving. Others will debut a new product, or bid good bye to one of your favorites. ¹ As their supply of natural greenhouse cucumbers declines, Shushan Valley Hydro (Phyllis Underwood) will soon reintroduce the green beans, just in time for the December season. Take notice that they're running a special on Saturday: Buy two greens and treat yourself to the third at no cost. ¹ Elihu
Farm (Mary & Bob
Pratt) have become goose herders in
addition to being sheep herders. For a special holiday dinner for a few or a
crowd consider one of their heritage breed geese for your table. Their Black ¹ Continuing the 'green theme', buy any two greens from Kilpatrick Family Farm (Michael Kilpatrick) and get the third for 50 percent off. ¹ For oh so delicious braised or roasted joints (to use a British term), Homestead Artisans (Liza and Dave Porter) will have goat leg and breast quarters for 50 percent off. "Come 'n get it," Liza writes. ¹ Add flavor to your applesauce, holiday breads, or roasted winter squash with cider from Saratoga Apple (Christine Gaud and Nate Darrow). Their cooking quality pints of cider will be on sale for $1.00 per pint. That's half off the regular price of $2.00 per pint. Pick up some apples along with the cider. ¹ Frenchy Loeb Jewelry is offering Gift Layaway Service on all of her beautiful gemstone inventory for the Holidays. For a non-refundable $5.00 deposit, she'll hold your purchase. *** For this Saturday only, make your jewelry and gift orders, pay in full, and receive 20% off. *** This is Frenchy's final sale of 2009. Give your loved one, or yourself, a gift for Chaunukuh (December 11 through 19) or for Christmas. |
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ RECIPE OF THE WEEK ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Citrus Winter Squash Casserole with Apples Note: This recipe lends itself to using leftover squash from your Thanksgiving table. Citrus Winter Squash Casserole with Apples 2 lbs winter squash (I like to mix medium butternut, acorn and delicata) 1-2 apples, cored, skinned and thinly sliced 2 tbsp butter 1/4 cup maple syrup 1/4 cup orange juice Prepare squash by cutting in 1/2's or 1/4's, deseeding and baking covered by aluminum foil at 375 in a shallow baking pan with 1-2 inches of water. Bake until meat is tender (30 minutes). Remove from oven, but leave oven on. Slice out squash meat at mashed gently together and put into a generously buttered 9x 13 baking dish. Add apple slices throughout. Pour over maple syrup and orange juice. Bake for 30 minutes in oven or until apples are tender and casserole is heated through. Note: this recipe can be made more robust and appealing to meat lovers by adding sliced sausage to the dish. (An addition my carnivorous husband insists I mention here). |
We often share dishes, which allows us to enjoy both an appetizer and an entree, and sometimes even dessert, without getting too full. We shared the pierogies appetizer, which was served with carmelized onions and sour cream. Pierogies, which are potatoes and cheese (or sometimes sauerkraut) wrapped in dough and then fried, is a mainstay in many of the markets offering Polish cuisine in my hometown of Buffalo so I certainly enjoyed them. We then had the pesto chicken entree, which included penne pasta, sundried tomatoes, and artichoke hearts in a creamy pesto sauce. That also was very good and we appreciated the chef taking the time to divide them onto plates for us right in the kitchen. He obviously didn't have too much to do back there considering how empty the place was, but it was still a nice touch. They had an interesting dessert menu but we are trying to stay healthy so we passed. Our walk through the gallery and gift shop was a nice ending to a good dinner and we plan on going back there for lunch or dinner soon.
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The photos and video are more than just quality products. The video is produced with the appropriate background music, MTV style angles, pacing, and cuts, and all that cool stuff that makes you realize that it's professional and, more importantly, designed to catch the interest of the younger generations. The younger fans would normally bore quickly on a four plus minute piece about the NYRA Clerk of Scales (Embedded below), but the modern production techniques, along with candid snippets of star jockeys Kent Desormeaux, Alan Garcia, and Ramon Dominguez, makes the final product enjoyable to watch. Those Gen X and Y kids and young adults get bored quickly, but NYRA obviously realizes that they are needed to keep both NYRA and the sport viable into the future.
The photographs (A few are posted below but the entire collection can be linked here) are from Adam Coglianese, who I don't know but I am sure many of you do because by all indications he's an accomplished equine photographer.
Well congratulations to NYRA for starting this endeavor off quite well. I've said it many times before that what's good for NYRA is good for Saratoga Springs and the entire region, so I was pleased when I viewed theire excellent work on the video and Flickr photographs.
