Compliments of Tim Meaney, chef/owner, Beekman Street Bistro
One of the great pleasures of coordinating the Saratoga Farmers' Market is the relationships you build within the community. Tim Meaney, the chef and owner of Beekman Street Bistro, is one of our market's most faithful clients and one of our community's biggest supporters of local foods.
One of the great pleasures of coordinating the Saratoga Farmers' Market is the relationships you build within the community. Tim Meaney, the chef and owner of Beekman Street Bistro, is one of our market's most faithful clients and one of our community's biggest supporters of local foods.
Tim is renowned for his ability to create meals accentuating the sensory pleasures of eating local fresh food. For the market he often demonstrates his culinary skills and occasionally (if we are lucky) shares one of his recipes. Below is the recipe that Tim served at the recent Farm to Table event. Thank you, Tim for sharing this with us.
Ingredients:
1 fresh butternut squash
(approx. 2 lbs. peeled
and diced)
1 fresh leek (approx. 1 cup
diced)
8 oz. Pancetta (M&A Farm
bacon) cut into small bits*
1 Cup of heavy Battenkill
creamery cream
1 Cup grated Homestead Artisan
parmesan cheese
1¼2 Cup West Village Bakery
breadcrumbs
1 bunch of fresh-cut sage,
chopped
Directions:
In sauté pan, render Pancetta/bacon until crispy
Add leeks and sweat until tender
Add cream; simmer until slightly thick, then remove from heat
Put diced squash in a mixing bowl and add cream mixture, cheese and sage - MIX WELL
Put in a buttered casserole dish, top with breadcrumbs and a little more cheese
Bake at 375° for 35/40 minutes until golden brown
*For a Vegetarian version, omit the Pancetta/bacon and add a little more bread crumbs and cheese.
The Saratoga Farmers' Market operates year-round. We will be outside at the High Rock Pavilions through October 31, (Wednesdays 3 to 6 p.m. and Saturdays 9 a.m. to 1 p.m.) We begin our indoor winter season, Saturdays only, on November 7. Location to be announced soon!
Ingredients:
1 fresh butternut squash
(approx. 2 lbs. peeled
and diced)
1 fresh leek (approx. 1 cup
diced)
8 oz. Pancetta (M&A Farm
bacon) cut into small bits*
1 Cup of heavy Battenkill
creamery cream
1 Cup grated Homestead Artisan
parmesan cheese
1¼2 Cup West Village Bakery
breadcrumbs
1 bunch of fresh-cut sage,
chopped
Directions:
In sauté pan, render Pancetta/bacon until crispy
Add leeks and sweat until tender
Add cream; simmer until slightly thick, then remove from heat
Put diced squash in a mixing bowl and add cream mixture, cheese and sage - MIX WELL
Put in a buttered casserole dish, top with breadcrumbs and a little more cheese
Bake at 375° for 35/40 minutes until golden brown
*For a Vegetarian version, omit the Pancetta/bacon and add a little more bread crumbs and cheese.
The Saratoga Farmers' Market operates year-round. We will be outside at the High Rock Pavilions through October 31, (Wednesdays 3 to 6 p.m. and Saturdays 9 a.m. to 1 p.m.) We begin our indoor winter season, Saturdays only, on November 7. Location to be announced soon!
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