What’s fresh December 16th 2018

What’s fresh December 16th 2018

Free Basket Wrapping!

Sunday December 16 & Sunday, December 23

Buy local for the holidays with a basket from the market in three easy steps:

Pick up a FREE basket at our wrapping station

Fill it with items from your favorite vendors

Bring it back to the wrapping station for FREE wrapping.





So many great ideas at market for those holiday meals and some fantastic locally made gifts!

Our farmers still have lots fresh foods from the farm along with some beautiful decorations to make your holiday festive.






Specials from our vendors:

Delmar Sharpener:  Bring your dull knives in before 11am to guarantee same day service!

Evolve Handcrafted Soap:  We will have our newest soap, called Seductive Citrus Hand-Milled Beer Soap. This is a handcrafted, hand-milled soap made with organic vegetable oils and butters, organic coconut milk, and locally brewed beer. It has a refreshing citrusy fragrance, perfect as a pick-me-up in the shower! These are larger bars of soap, weighing a minimum of 3.75 oz. Stop by and check out these soaps on Sunday!

Healing Path:   Jennifer Cross & Jean Marie Sefcovic will be offering chair massage & gift certificates for purchase. Stop by. Season’s Greetings.

Hope Valley Farm: Brussel Sprouts, onions, fingerling potatoes, red & white potatoes, kale, 4 varieties of garlic, pickled garlic scapes, garlic pesto, winter squash, pickled jalapeno peppers, holiday wreaths & sprays, house plants,

Maynard Farms:  Make a trip to the Farmer’s Market part of your holiday plan this weekend. You’ll find fresh and delicious produce, as well as locally created products that are perfect for holiday gifts. Maynard Farms will have a beautiful selection of fruit and veggies to help keep your fridge and pantry stocked! Apples, pears and grapes are as versatile as they are delicious. All make a satisfying snack while you’re on the go or can be used with cheese and crackers for an easy appetizer or tasty dessert when company comes calling. We’ve got your favorites – Bosc and Bartlett Pears and lots of apples – Honey Crisp, Gala, Fuji, Cameo, Macoun, Golden Delicious, Pink Lady, Empire or MacIntosh. Or try one of our unusual or heirloom varieties – Gold Rush, Jonathan, Ida Red, Mutsu, Winecrisp, Blondee, Evercrisp or Esopus Spitzenburgh. Mars grapes are sweet and flavorful – perfect to snack on or when used to dress up a fruit platter. Our fresh pressed Apple Cider is a favorite treat! Try our Orchard Blend – sweet and flavorful or Pink Lady – delightfully crisp and citrusy, with a distinctly Pink Lady sweetness.  Light bodied, but full flavored.  Spiced Hot Cider is perfect for these chilly days. Our cider also makes the perfect mixer for adult cocktails. A must try!!! And of course our hearty vegetables will keep you feeling full and satisfied as the weather gets colder – Brussel Sprouts, cabbage, tender braising greens and celeriac. It is definitely potato weather!! Our Sweet Potatoes are moist and delicious!!  That’s a mouthful – literally!!  Look forward to seeing you at the farmers markets!! Thank you!!

Mosaics by Christine:  Mosaics by Christine will be at the market for the last time this season returning in May. Still time to pick up that special mosaic lazy Susan, chess set or table, trivets and much more.

Taj Mahal Restaurant:  Finger licking Rice Pudding

Ulster Soaps:  Last chance to stock-up on handmade artisan soaps and body products before Christmas. I’ll have fresh batches of my famous body butter and brand new pressed botanical bath bombs.




On the market stage:

10 – 12: Gabriela Giordano Folk rock/current folk/alternative

12 – 2:  Lifeline Duo Acoustic/Electric folk, rock, blues, original – Piano and Guitar- based


Stop by the Kid’s Table for Crafts and Fun With the Glenville YMCA!






Cookbook Swap at the Market!

If you have any cookbooks or cooking magazines you don’t want, bring them to the market this weekend. You can pick out a new one and exchange the ones you no longer want.










 Talk with this week’s local expert, 

BlueShield of Northeastern New York.

Fresh Taste Table: Quinoa and Brown Rice with Mixed Vegetables

Quinoa and Brown Rice with Mixed Vegetables


1 Bag of Hodgson Mill Pre-Packaged Quinoa and Brown Rice

1-2 Fresh Bell Peppers, sliced

1 cup of frozen vegetable medley (corn, peas, carrots, and string beans)

1 fresh tomatoes, diced


1-1 ½  cups of water

Medium or Large Saucepan with Lid



  • Add pouch contents and water to the saucepan and bring to a boil
  • Cover with lid and let simmer
  • After about 6 minutes, add sliced peppers, frozen vegetables, and tomatoes
  • Cover again and simmer for 8-9 more minutes, or until water is absorbed
  • Remove from heat and let sit for 5 minutes
  • Fluff with fork and serve! Makes 3-4 servings


*Vegetables can be substituted/swapped based on availability

Fresh Taste Table: Moretum

Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week


Originally from the writings of Columella BC 4-AD 70

Adapted by Jennifer Sternfeld, CPC

Chef/Owner, Dinner Vacations



4 to 6 oz fresh ricotta

1 to 3 oz nuts (pine, almond or hazelnuts work best)

8 to 10 oz mixed greens (arugula, endive, kale, mustard, and dandelion are best)

1 to 3oz of your favorite fresh herbs (parsley, mint and thyme are traditionally used, savory, dill and cilantro work also)

You may substitute 1 to 2 tablespoons of dried herbs

2 chives or scallions 

1 tablespoon white vinegar

2 tablespoons olive oil

Salt and pepper to taste 


Mix greens, scallions and herbs in a mortar and pestle until medium fine texture (a molcajete, knife or food processor will work also, but pulse only for a few seconds. You want small pieces not a paste).  Stems and ribs should still be visible in pieces.  You may have to work in batches. 


Remove to a bowl and crush nuts in the same way.  Add nuts, cheese and vinegar to bowl with spices and any dried herbs and toss. Top with olive oil to serve.

Can be eaten as is, or used to top flatbread, pitas or your favorite crackers. 


Schenectady Greenmarket’s Fresh Taste Table is sponsored in part by In the Night Kitchen, a non-profit farm whose primary focus is to bring awareness and relief to childhood hunger through donation, education and community.

Fresh Taste Table: Vegan New England Clam Chowder

Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week.

New England Clam Chowder (vegan style)  — courtesy of Donna’s Vegan Delights

Serves 6-8”

1 tablespoon olive oil

1 large yellow onion, diced

3 medium carrots, peeled and sliced into ¼” thick half-moons

¾ teaspoon salt, (to taste)

4 ounces shitake mushrooms, thinly sliced

8 ounces white button mushrooms, sliced ¼” thick

3-4 ribs celery, sliced ¼” thick

2 large russet potatoes, peeled and cut into ¾ “ chunks

Black pepper – to taste

6 ounces spinach (rinsed well and chopped) OR 1-2 nori sheets

3 cups vegetable broth

2 tablespoons tomato paste

2 tablespoons fresh lemon juice

For the cashew cream: (I use my nutri bullet)

1 cup cashews, soaked for at least 2 hours

2 cups vegetable broth

4 teaspoons organic cornstarch


Cooking directions for New England Clam Chowder

Preheat a 4-quart pot over medium heat and add the oil.  Sauté the onion and carrots in the oil with a pinch of salt for about 10 minutes, until the carrots are softened.

Prepare the cashew cream:  Drain the cashews and add them to a blender along with the 2cups of vegetable broth and cornstarch. Blend like crazy, until smooth.  This  can take a few minutes. Scrape down the sides with a rubber spatula every now and again to make sure you get everything.

Sauté the chopped mushrooms for 3 to 5 minutes.

Back to the (pot) soup.  Add the mushrooms and celery.  Cook for about 3 minutes. Add the potatoes, remaining ¼ teaspoon salt, pepper, spinach and vegetable broth.  Cover and bring to a boil. Once boiling lower the heat to a simmer.  Cook for 10 to 15 minutes, or until the potatoes are tender.

Stir in the cashew cream and gently heat, uncovered, for about 7 minutes, until nicely thickened.  Add the tomato paste and lemon juice and taste for seasoning.  Add a little extra water if it seems too thick.

Serve and enjoy!




Fresh Taste Table: Butternut and Apple Soup

Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week. So stop by and say hi to Linda for a taste and a recipe to take home.



2 lbs.  Butternut squash, peeled seeded and cubed

1 leek, (white parts only) rinsed and roughly chopped

1 medium Granny Smith apple pealed and roughly chopped

1 medium carrot roughly chopped

2 ½ cups chicken or vegetable broth

½ cup canned coconut milk



1 tbsp olive oil

¼ cup thinly sliced leeks (white part only)

½ tsp kosher salt

Coconut milk (optional)

For Soup:  Place the squash, leek, apple, carrot and broth in a slow cooker. Cover and cook on high for 4 hours, until squash is cooked though.

Stir coconut milk into soup mixture.  Puree the soup in the cooker with an immersion blender until smooth. (or in a standard blender in batches).

For Garnish:  Heat a medium nonstick skillet over medium-low heat.  Add oil and leeks and cook, stirring occasionally until golden and crisp, about 10 minutes. Season with the salt.

To serve, pour into bowls and garnish with crispy leeks.  If desired drizzle with a little coconut milk.

Recipe from “skinnytaste FAST AND SLOW” by Gina Homolka

Fresh Taste Table: Pea Shoot Salad

Pea Shoot Salad

Click here to download printable version


  • 1C pea shoots
  • 4 radishes
  • 1 bunch scallions
  • 1 15oz can chickpeas, drained
  • 2 avocados


  • 1T olive oil
  • 1T lime juice
  • 1T fresh dill

Optional: Nuts (try hazalnuts, walnuts or sliced almonds), veggies (try with red or yellow peppers, carrots or broccoli florets)

  1. Slice the radishes and scallions.
  2. Dice the avocados and any additional veggies.
  3. Toss dressing ingredients with salad ingredients and serve.

Recipe by:

Jen Sternfeld, CPC
Chef/Owner, Dinner Vacations