By Andrea Grom
Summer at the Saratoga Farmers’ Market is a feast for the senses. Tables are piled high with squashes and zucchinis, crisp cucumbers, and colorful tomatoes to name just a few delights. It is a time of agricultural abundance, but for home cooks, it can also beg the question: What should I make for dinner tonight?
When you find yourself staring at a kitchen counter piled high with seasonal ingredients, the best strategy is a simple one: ask a farmer. They know their food best! This week, we caught up with several vendors for their summer cooking tips, and the consensus is clear—keep it simple, let the ingredients shine, and don’t be afraid of the grill.
For many farmers, summer meals are about quick prep and minimal fuss. Lindsay and Mark from Owl Wood Farm like to transform squash and zucchini into “pasta” using a spiralizer, though these can also be julienned or shredded. They toss it with a quick, fresh tomato sauce, plenty of basil, and a generous topping of Parmesan cheese.
Corrine from Lovin’ Mama Farm suggests calabacitas. She simmers diced zucchini with fresh tomato, onion, and ancho chiles in cream and chunks of cheddar cheese, topping it with cilantro. “So savory and rich and full of delicious, seasonal summer veg,” Corrine says. Try serving calabacitas over rice or alongside fresh tortillas.
Ariel from May-K-Mark Farm recommends a sheet pan dinner, which she makes at least once a week with her sausage. She cuts up whatever roasting vegetables she has on hand, breaks the sausage over the top, and bakes it at 400∘F for about half an hour.
When it comes to the grill, Christophe from Longlesson Farm says you must make kebabs. He skewers cubed sirloin steak marinated for an hour in olive oil, paprika, cumin, salt, and pepper. He then alternates the beef with cherry tomatoes, peppers, and onions. A classic salad niçoise is a perfect accompaniment. Meanwhile, Meghan from Grazin’ Acres Farm enjoys grilling her spatchcocked chicken at 350∘F for two hours on indirect heat, seasoned with salt, pepper, garlic powder, and thyme. Truly, slow-cooked perfection.
For side dishes and sweet endings, the advice remains delightfully uncomplicated. Rose from Leaning Birch Farm has an excellent snap pea recipe. She removes the stems and strings, cuts them diagonally, and steams them in a shallow pan with butter. Two tablespoons of chopped fresh mint just before serving adds pizzazz. For dessert, Charles from Scotch Ridge Berry Farm proves that nature is sweet enough on its own. He makes a delicious blueberry sauce for vanilla ice cream by simply cooking the berries down in a saucepan until they are soft and juicy—no added sugar required.
Finally, for the ultimate way to beat the July heat, Phyllis from Shushan Valley Hydro Farm loves making a classic, chilled gazpacho. It highlights the very best of the mid-summer harvest. Try her recipe at home tonight!
The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in downtown Saratoga, and Mondays, 2–5 PM in Clifton Park. Visit www.saratogafarmersmarket.org to sign up for the weekly newsletter and follow the market on Facebook and Instagram.
