Saratoga Farmers' Market

Burger's Market Garden

In Full Bloom at the Saratoga Farmers’ Market

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Written by Catherine Morba

Robin Holland, owner of Goode Farm, photo courtesy of Pattie Garrett

A bouquet of cut flowers will brighten a room and the mood of anyone who lays eyes on them. “It is easy to talk about local and seasonal food, but it is very exciting to see people turning on to flowers again, reclaiming a local craft that essentially skipped a generation since trade policy put flower farmers out of business in the early eighties” muses Robin Holland. Holland is the owner of Goode Farm, a flower and specialty vegetable farm located in Ballston Spa.

Goode Farm is shaking up the local flower business with their unique Flower Club subscription service, in which members get 6 centerpiece arrangements whenever they want them throughout the course of the season. “Designing with honest materials and their innate surprises and quirks has always been a constant fascination. I was never drawn to flower design until, in my attempts to landscape, I found myself surrounded by healthy and fragrant flowers, coordinated and in balance with season and place.”

Several market vendors offering a selection of cut flowers graciously offered tips for choosing the stems, arranging, and preserving freshness for days on end.

Balet Flowers & Design, photo courtesy of Suzanne Balet-Haight

Selecting Stems:
“My favorite flowers change as the seasons change,” says Suzanne Haight of Balet Flowers & Design. In the spring, peonies are stunning in bouquets and have an amazing fragrance. In summer, my favorites are Sunflowers and Zinnias for bright colors. In fall, Gomphrena and Hydrangea, fresh or dried. Succulents and Narcissus in winter, for their texture and because they can still be forced as a cut flower.” Haight also suggests Snapdragons, named for their resemblance to a dragons head when the sides of the flower are pushed together. Another aptly named flower, Chelone or “Turtlehead” is unique for its turtle shape and native origin in eastern North America. Both are whimsical and especially fun for children.

Arranging Bouquets:
“Fillers or accents for bouquets are what steals the show,” says Erin Luciani of Lot 32 Flower Farm. Luciani gravitates towards Scabiosa or Scabiosa Seed Pods, Gomphrena, Poppy Pods, and Ammi, otherwise known as False Queen Anne’s Lace. If arranging a full bouquet seems intimidating, Debbie Stevens of Butternut Ridge Farm suggests sticking with Sunflowers. “They speak for themselves,” says Stevens. “Just intermingle the dark-colored with the light-colored, and you’re set.”

Arrangement by Goode Farm, photo courtesy of Robin Holland

Preserving Freshness:
When asked for the best way to keep flowers looking fresh, one tip was widely agreed upon. “You should change the water every other day, if not every day,” says Burger Farm’s Andy Burger. “Not many people think to do that, but it’s important to prevent the stems from deteriorating.”

The type or quality of the water can also play a role in flower longevity. “Zinnias do not like city water, but Sunflowers and Gladiolas don’t mind it.” Says Linda Gifford of Gifford Farms. “If you have city water, use distilled or filtered water instead.”

“Recut the stems at an angle, underwater if possible for maximum absorption,” adds Haight from Balet Flowers & Design. “Also, place flowers in a preservative solution such as 2 drops of bleach, 2 drops of vinegar and 1 tablespoon of sugar.”

Saturday Cut Flower Vendors:
Balet Flowers & Design, LC
Clark Dahlia Gardens & Greenhouses
Lot 32 Flower Farm
Kokinda Farm
Pleasant Valley Farm
Saratoga Apple
Scotch Ridge Farm

The usual – and the unusual – at Saratoga Farmers’ Market

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Many regulars treat their trips to the twice-weekly Saratoga Farmers’ Market as opportunities to stock up on provisions for the week.

But going to the market also can be an opportunity to discover something new – an unusual fruit, an heirloom vegetable, a different kind of homemade sauce. To bring out that adventurous spirit, we asked our summer interns, Laura Kenny and Elizabeth Horgan, to explore the market and share their favorite finds. Here’s a short list of what they came up with:

1/ Lovage. Its flavor and smell can be described as a mix of celery and parsley, but with a higher intensity of both of those flavors. This herb is delicious in salads and soups. Find it at Otrembiak Farm.

2/ Lions Mane. This poofy mushroom sold by Mariaville Mushroom Men and Ramble Creek Farm is often equated to a steak or a lobster. Slice it thinly, cook it in a hot, unoiled saucepan for 3-4 minutes. Then add oil and seasonings of your choice. Turn off the heat and let it rest. It will taste a little like steak or lobster.

Celtuce, photo courtesy of Squashville Farm

3/ Garlic Scapes. These green curlicues are the flower of the garlic. Farmers cut them off to help their garlic grow and invite you to enjoy them as a vegetable or meat seasoning, atop pizzas, in pasta sauces, pickled, or stir-fried.

4/ Celtuce. This Asian green is harvested usually in late summer for its stem. Its young leaves, however, also are delicious in a quick stir fry with oil, red pepper, and peanuts. Find the leaves at Squashville Farm.

5/ Salsa Gardens. If all the fresh food makes you want to grow your own, check out the salsa and pizza “gardens” that Balet and Burger nurseries offer. All you need in a single pot.

Vital Eats, photo by Laura Kenny

6/ Kettle Corn. The Proper Popper turns this fair-like treat into a weekly market affair. Find them Saturdays with the other prepared food vendors.

7/ Chickpea cheese dip. Vital Eats offers its So-Cheezy and Zesty-Cheezy vegan condiments on Saturdays. These flavorful sauces are nut, soy, and dairy free. Chickpeas and vegetables pack creamy, tangy flavor that’s full of antioxidants, and protein.

Otrembiak Farm, photo by Laura Kenny

8/ Scallop squash. We often think of patty pan squash as small and yellow. But it can be big and multi-colored, as many vendor stalls attest. Small to medium scallop squash can be treated like zucchini. The skin is thin and the seeds are small enough you can slice and cook however you would like. You can pickle, saute, grill, or even bake this squash. Larger pattypan squash needs a little extra TLC, but they are the ultimate vessel for stuffing and baking.

9/ Spatzle. The Vermont Spatzle Co. offers a gluten-free version of this German specialty on Saturdays. Ask them for their list of recipes.

Photo courtesy of Feathered Antler

10/ And for that newborn, check out the hand-painted onesies at the Feathered Antler.

Of course, the interns made many more discoveries. We invite you to join them and explore.

Planting flowers and food on Mothers’ Day

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By Himanee Gupta-Carlson

The opening month of the Saratoga Farmers’ Market’s outdoor season is like a debut to summer: Several vendors are offering seasonal flowers, herbs, and vegetable seedlings. These items make ideal Mothers’ Day gifts. They also offer fast doses of color and character to fledgling gardens and promises of great harvests to come.

Look this weekend and next Wednesday for bright bunches of daffodils, branches of lilacs, and sweet-smelling hyacinths. Such flowers are available as bouquets. With them are pots of geraniums and packs of bedding plants, the horticultural term for fast-growing seasonal flowers and ornamental plants that can be transplanted into gardens immediately.

On Wednesdays, you can find such plants at the Butternut Ridge and Burger Farm stalls on the south end of the High Rock Park pavilion. And, at the end of May, Goode Farm will bring floral arrangements, dried flowers, and cut flowers. On Saturdays, look for flowers and plants at the Scotch Ridge Tree & Berries and Balet Flowers & Design. Also on Saturdays, the Wild Things Rescue Nursery is on hand with a variety of plants native plants that can help build bee and butterfly gardens. And, cut flower bouquets from Lot 32 Flower Farm will return in early June.

Scotch Ridge Berry Farm, photo courtesy of Pattie Garrett

If growing food is your goal, many market vendors also offer a wide array of vegetable and herb seedlings. Some can go into the ground immediately; others are best nurtured in sunny windows until soil temperatures have warmed to about 65-70 degrees.

At the Burger Farm stall, tomato plants already are flowering and bearing small fruits. Andy Burger, who operates the farm with his parents, said that they started the plants at the end of January, raising them with heat and light in a greenhouse. The tomatoes are available for purchase now along with such summer plants as peppers, eggplants, cucumbers, zucchini and
summer squash. Burger recommends bringing such seedlings indoors at night and on chillier May days.

For immediate transplanting, try lettuce, spinach, arugula, kale, and other greens, along with such herbs as cilantro, oregano, marjoram, mint, parsley, rosemary, sage, and oregano. Other vendors who offer vegetable and herb seedlings include Butternut Ridge, Scotch Ridge, Balet, and Otrembiak Farm.

Most vendors will offer planting advice. Master gardeners with the Cornell Cooperative Extension Services are at both the Wednesday and Saturday markets, as well.

Farmers’ Market Cheese Board

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By Pattie Garrett

A cheese board is easy and quick to make. Using local products and a little creativity, make an impressive display of colors and flavors.

Cheese: Arrange cheese from different kinds of milk, cow, goat, and sheep, with a variety of texture such as soft, semi-soft, and hard. Include cheeses with different colors and cut them into shapes, cubes, wedges.  Put crumbly cheeses in a small crock or ramekins. Some cheeses are best at room temperature and may need to be taken from the refrigerator an hour before serving. 

Pairs: Although cheeses can stand alone, it’s always nice to offer some pairings such as neutral flavored crackers and baguettes. 

Extras: Fill in the gaps with favorites like fresh fruit, jam, or cured meat. Even granola, bite-sized cookies, and chocolate may work. 

Put It Together: Find a large wooden cutting board, marble or slate tray, even a fancy platter. The surface shouldn’t absorb the moisture from the cheese.  Remember to include small spreaders, spoons, knives, and toothpicks. Leave enough space for your guests to pick from the items on the board.  Add some garnishes, herb, or edible flowers. Let your cheese board show your creative side.

Cheese Board ingredients in the photos: Dancing Ewe’s Pecorino Fresco and Pecorino alle Noci, Argyle Cheese Farmer’s Glory and Basil and Garlic Cheese Curds, Moxie Ridge’s Herbes de Provence Chèvre, bread from Rock Hill Bakehouse, fresh melon from Burger’s MarketGarden, cherry tomatoes from Scotch Ridge Berry Farm, Grapes from Butternut Ridge Farm.