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Lemony Brussels Sprouts, Kale, and Leek

January 15, 2015 By marketeditor

Fresh Lettuce and Greens, All Winter Long

Checking in with Paul Arnold of Pleasant Valley Farm at last weekend’s Saratoga Farmers’ Market, he didn’t seem overly concerned about the recent frigid temperatures.

“It usually takes several days for us to see whether an extreme cold snap has affected our plantings. Even sometimes when we think initially that the greens may have suffered a bit, they come out fine with a bit more time.”

To cultivate fresh greens all through the winter months, Paul Arnold and his wife, Sandy, use three high tunnels to protect the crops from the elements and allow for some control of the growing climate.

“Unlike a greenhouse, where seedlings are planted in small pots or flats, in a high tunnel, everything is planted directly into the ground,” he explains. “Right now at the market, the greens we are selling include spinach, lettuce mix, Asian greens, arugula, kale, mustard greens, Swiss chard, and parsley—all grown in the high tunnels.”

“These are very large, permanent structures—roughly 34’ wide by 144’ long—where the sides open up extra high for ventilation and this space also enables tractors to get close to the edges along the inside.”

Inside the high tunnel, the crops are covered overnight. “We have experimented with different hoop and row-cover structures during the winter, and even with very cold winters (5 to 16 below zero), almost all crops have survived with 2 to 3 layers of covers and no supplemented heat.”

With its year-round operation growing crops on 5 acres, Argyle-based Pleasant Valley Farm grows a diverse selection of more than 40 types of vegetables and fruits with organic methods, being certified through Certified Naturally Grown. Having started their farm in 1988, the Arnolds have raised and home-schooled two children (both now in college) while operating the farm, and have made farming a full-time, successful business venture.

During the winter months, in addition to farm work, the Arnolds are very active speaking at conferences. They will be sharing some of what they know at the upcoming Northeast Organic Farming Association of New York’s Winter Conference (http://www.nofanyconference.org) in Saratoga Springs later this month, and hosting a “field day” on the farm to provide a tour of their operation.

“Through much trial and error since 2006, the high tunnel winter greens production has proven to be worthwhile. Customers are excited to come every week of the year and be able to get fresh, healthy greens. Each year, our systems have been improved so that we have a more consistent supply throughout the cold winter months, though we will always be challenged by the weather,” notes Paul Arnold with a knowing smile.

 

Lemony Brussels Sprouts, Kale, and Leek

The different shades of green in this recipe lend wonderful color, flavor, and nutrition to winter meals.

*Ingredients can be purchased at the market

1 large leek* or equivalent

1 stalk Brussels sprouts*

1 small bunch kale* (any variety)

1 lemon

2 Tbsp olive oil

1/3 cup water

Salt and pepper

Mixed herbs (fresh or dried): rosemary, basil*, thyme

½ cup walnuts or almonds, lightly toasted

 

Trim leek, cut in half lengthwise, then fan the upper parts of the leaves under running water to remove any grit. Slice thinly.

Remove sprouts from stalk. For each sprout, remove a few outer leaves, trim stem, and cut into quarters, lengthwise.

For kale, remove any particularly thick stems, and then pile leaves on top of one another. Roll leaves up loosely into a bundle, hold with one hand, while slicing thinly (chiffonade) with a large, sharp knife.

Zest and juice the lemon into a small bowl.

Put olive oil in heavy, lidded pan with high sides, heat to medium high, add the leek. Allow leek to cook, stirring occasionally, until the leaves soften.

Add Brussels sprouts and kale, along with water, stir, and lower the heat to medium. Cover the pot with lid, leaving a gap to allow excess moisture to escape. Cook for 5-7 minutes, or until almost tender.

Stir in the lemon zest and juice, along with small amounts of herbs, to your liking. (Dried herbs are more potent than fresh.) Season with pepper and salt, as needed. Cook a few minutes longer uncovered, to blend flavors. Before serving, sprinkle toasted nuts on top.

Filed Under: Seasonal Recipes

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Get ready to mushroom into a world of flavor at th Get ready to mushroom into a world of flavor at the Saratoga Farmers' Market! 🍄🌱 This week, we're thrilled to highlight the Mushroom Shop and their incredible selection of locally grown and harvested mushrooms. We spoke with owner's Jacob and Elysee to learn more.

Q: What are some of the health benefits associated with consuming mushrooms?

A: Mushrooms contain a multitude of medicinal compounds. The mushroom species Cordyceps militaris contains cordycepin, which increases your blood's ability to absorb and transport oxygen, improving exercise performance. Mukitake or Panellus serotinus possesses compounds that have shown in recent studies to improve liver function in people suffering from fatty liver disease. Reishi mushrooms improve immune health, warding off sickness and reducing inflammation. Other medicinal mushrooms include Turkey Tail, Chaga, Agarikon, Maitake, and Lions Mane.

Q: What inspired you to start selling mushrooms at the farmers' market?

A: We initially got our inspiration from a mushroom farm based in Tennessee called Mossy Creek Mushrooms. They have many videos on Youtube covering every aspect of operating a mushroom farm from building and maintaining equipment to harvesting and marketing mushrooms. Jacob has had an interest in growing mushrooms as a hobby for about eight years when he discovered a patch of oyster mushrooms growing in the wild. We got the opportunity to lease land in the beginning of 2021 and shortly after started selling at farmers’ markets.

Q: How do you recommend customers prepare and cook the mushrooms they purchase from you?

A: At our farmers markets we always provide printed recipes that utilize the mushrooms available during the current season. Like meat, mushrooms can be cooked in a variety of ways, such as sautéing, roasting, and grilling to create a flavorful dish. One of our recent favorites is a Spicy Crispy Lion's Mane Sandwich- a thick slab of Lion's Mane mushroom battered and fried on a toasted bun with spicy mayo and pickles. This is a delicious take on a chicken sandwich made entirely of whole, natural produce. 

*Find the Mushroom shop year round at our Saturday markets!*

#saratogafarmersmarket
Get ready for a mouth-watering adventure! 🍴🌍 Get ready for a mouth-watering adventure! 🍴🌍 Join us on Saturday, March 25th from 9:30 am to 1:30 pm at the Saratoga Farmers' Market's International Flavor Fest in the Wilton Mall food court! 🎉 Indulge in frgál cakes, julekaker, burek, curries, samosas, and more, representing cuisines from all around the world! 🌎 There will be live music, family-friendly activities, and food tastings that will take your taste buds on a journey around the globe! 🎶👨‍👩‍👧‍👦 Plus, our friends at the World Awareness Children's Museum will be hosting a paper fortune cookie making session for the kiddos! Don't forget to pick up your passport for a chance to win a prize by filling it with stamps from market vendors! Let's celebrate our traditions, history, and community through the language of flavorful food! 😍🍴

 #InternationalFlavorFest #SaratogaFarmersMarket #FoodieAdventure #CommunityConnection
Join us tomorrow for our Saturday market! From 9:3 Join us tomorrow for our Saturday market! From 9:30-1:30 you can find all your favorite vendors in the Wilton Mall Food court. We’ll by joined by the Academy of Life Long Learning, AIM Services, and musician Lee Paquin. Hope you can make it!!!

Photos of: @squash.villa.farm , KOKINDA Farm, and @eurodelicaciesco by Graciela Colston

#saratogafarmersmarket #saratogasprings #farmersmarket #agriculture #shoplocal
The Saratoga Farmers’ Market is seeking donation The Saratoga Farmers’ Market is seeking donations to help improve our market and keep our nonprofit organization running. Your donation will be used for essential functions of the market as well as helping us reach more of our long-term goals for the community. We are looking for additional resources to expand our community offerings such as hosting family friendly events, programs and activities.

You can help us by donating via our GiveButter account (link in bio) or in person at the market via our market manager. Thank you for your ongoing support. We couldn’t do it without you! 

#saratogafarmersmarket #supportlocalfarmers #nonprofit #communitylove #givebutter

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