Summer Salsa with Olives

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Since joining the Saratoga Farmers’ Market back in 1980, when the market was still quite small and located in the parking lot on Spring Street, Stasia Hayner has seen a lot of changes.

Nowadays, a colorful quilt announcing the name of her farm provides a backdrop for her table at the market, in the center pavilion at High Rock Park.

At the Stasia Hayner Farm in Halfmoon, three of the 28 acres are planted to produce an abundant crop of berries and vegetables each year.

“I’ve spent my entire life farming,” she notes. Hayner and her husband are passing along farming traditions to subsequent generations.

In recent weeks at the market, the farm’s table has been staffed by Hayner, as well as her daughter and granddaughter.  They sell a wide variety of summer vegetables, including some less common items like the flat, long Romano beans, and prized boxes of blackberries.  Currently, Hayner is also selling fresh and dried herbs, the latter packaged in convenient, small quantities.

“It was a tough year this season,” comments Hayner. First it was cold, then it rained. I’m glad to finally have beans to sell.”

In addition to her steady presence at the outdoor Saratoga market on Wednesdays and Saturdays, Stasia Hayner also sells at the Saratoga Farmers’ Market Association’s Clifton Park market, held on Thursday afternoons at St. George’s Church on Route 146..

 

Summer Salsa with Olives

2 yellow onions

2 cloves garlic

1 bunch green onions

6-8 fresh jalapeños with seeds

4 large tomatoes

2 bell peppers, seeded

1 red or yellow sweet pepper, seeded

1 8-oz. jar pimento-stuffed green olives

2 4-oz cans green chilies

2 4-oz cans black olives

1/3 cup olive oil

¼ cup vinegar

Chop all vegetables.  Mix oil and vinegar.  Pour over vegetables and chill.  Serve with chips for a snack or use as a condiment with main dishes. Keeps in refrigerator up to one month.