Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

Dancing Ewe Farm

Connecting to farms with fall fun

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By Julia Howard

The fall harvest season is the perfect time to discover local agriculture, one of the many aspects that make this area unique. Explore, experience, and enjoy farm tours, U-pick opportunities, dining, farm stands, and community events. Here’s a peek at what Saratoga Farmers’ Market vendors are offering.

Saratoga Apple, photo by Pattie Garrett

Pick Your Own
Saratoga Apple is a family farm and apple orchard located in Schuylerville, NY, offering “pick your own” in the fall. On weekends, get your U-pick bags at the big tent next to the orchard store, and on weekdays get them inside the orchard store. The store is open daily, 9 a.m. to 6 p.m.; however, customers should purchase U-pick bags by 5 p.m.

Dancing Ewe Farm, photo by Pattie Garrett

Farm-to-Table Dining
Dancing Ewe Farm is an authentic Tuscan-style family farm in Granville, NY, crafting impeccable, fresh cheeses & meats. They are currently taking reservations for their farm-to-table weekend dinners & lunches, featuring a selection of Italian wines and imported olive oil. Visit their website or Facebook page to see their menu and to make a reservation.

Fall Festivities
The DBA’s 2nd Annual Fall Festivities will be family-friendly and so much fun on two weekends: October 23 & 24 and October 30 & 31. On Saturdays, October 23 at 30, stop by the farmer’s market to shop with local farms and businesses. While you shop, enjoy live music and activities for all ages. The Saratoga Farmers’ Market will also host Customer Appreciation Day on October 27, their last Wednesday season’s market. Market-goers can enjoy special sales on market products, live music, and a free craft for children hosted by the Saratoga Springs Public Library.

Farm Tours & Live Music
Nettle Meadow Farm has a fun-filled weekend planned. Tonight, enjoy Nettle Meadow cheeses and local wine at their Cheese Jam concert, with proceeds supporting the Kemp Animal Sanctuary. Then, on Saturday, October 9, enjoy the Thurman Fall Farm Tour. This self-guided tour of regional farms includes talks, tours, wagon rides, breakfast and lunch buffets, and more.

Kokinda Farm’s farmstand, photo provided

Farm Stands & Garden Nurseries
If you’re looking to enjoy fall flowers and produce, consider stopping at a farm stand or garden nursery. Butternut Ridge Farm, Burger’s Market Garden, Balet Flowers & Design, Gifford Farms, and Kokinda Farm have the season’s harvest available right at the farm!

While you’re marking your calendar for these events, skip to 2022 and take note of the Washington County Fiber Tour that takes place in late April, The Cheese Tour scheduled for mid-September, and the Adirondack Wool and Arts Festival in late September. These events are excellent opportunities to discover local agriculture.

This week’s recipe: Chicken Spinach Salad with Butternut Squash

Planning a Summer Supper on the Grill

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By Himanee Gupta-Carlson

A great perk of summer is eating outdoors. My husband and I do this as often as we can manage. About 7 p.m., he gathers up wood and gets a fire going in our old charcoal goal. As the wood burns down to coals, I prep. Then, we cook and eat slowly, sipping wine and beer, watching the sun set and sky darken to dusk.

What goes on the grill? Where does it come from?

Most of what we eat comes from the Saratoga Farmers’ Market or our farm. What goes on the grill depends on what’s in season.

Grilled sirloin from Longlesson Farm, photo by Pattie Garrett

The centerpiece of most of our meals is meat, farm-raised and brought to an ambient temperature, maybe brushed with a bit of Dancing Ewe Farm’s olive oil, maybe sprinkled with black pepper or garlic, maybe topped with finely chopped rosemary or sage.

The “maybes” are truly that. Options. The meats our farmers bring to market come from animals that feast on the flavorful bounty of outdoor pastures, and rarely require much to enhance their flavor. We rotate between chicken, goat, pork, fish, lamb, and beef.

With meat as the main course, vegetables in all shapes, textures, and tastes enhance the overall meal.

I plan a supper’s vegetables around three basic cooking styles: roasted, sautéed, and right on the grill. Roasted is usually a starch – such as hakurei turnips, trimmed, wrapped in foil and cooked until fork-soft and slightly caramelized. For sautéed, try a bunch of seasonal greens such as tatsoi, tossed into a frying pan or wok with olive oil, lemon juice, and maybe chopped onion, green garlic, or chive. Stir fry the greens for 2-4 minutes until they have wilted. Right on the grill is anything that likes a slight singe. For instance, zucchini, cooked until tender with a blackened patten from the grill.

Grilled lamb chops from Elihu Farm, photo by Pattie Garrett

Summer supper possibilities on the grill are endless. Try your own combinations and stop by the market to share your results.

On Wednesdays, locally raised meat and poultry may be found at Ramble Creek Farm, Slate River Farms, and Squashville Farm. On Saturdays, Elihu Farm, Lewis Waite Farm, Longlesson Farm, M&A Farm, and Ramble Creek Farm. Fish and seafood may be found at Pura Vida Fisheries. And, cured meats not for grilling may be found at Dancing Ewe Farm.

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.

Wandering to the Washington County Cheese Tour

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by Mary Pratt, photos by Pattie Garrett

September is a relaxing month to wander through farm country to the Washington County Cheese Tour, http://thecheesetour.com, a self-driving, free event. The land is full of maturing corn fields, greenest hay fields, and livestock grazing lush pastures.

Four farms (Argyle Cheese, Moxie Ridge, Dancing Ewe, and Battenkill Creamery) also participate in the Saratoga Farmers’ Market. While you visit, tour the farms, sample and purchase products, and enjoy demonstrations

Argyle Cheese Farmer

Dave and Marge Randles, Argyle Cheese Farm, make yogurt and cheeses on their family’s dairy farm, which dates to 1860. In addition to NYS Fair prize winner Amazing Grace, they offer more cheese, gelato, buttermilk, and yogurt smoothies. Try breakfast, grilled cheese sandwiches, and deep-fried cheese curds.

Moxie Ridge Farm, the newest Tour cheesemaker is also in Argyle. In 2016 Leah Hennessy bought her farm from Liza and Dave Porter, former Market vendors. Today Leah continues to make goat cheese and will debut an aged cheese. Watch hand milking, and meet the goats.

While Jody Somers, Dancing Ewe Farm, was in veterinary school, his family bought a farm in Granville. Soon he switched and studied sheep milk cheeses in Tuscany, where he met Luisa. When she came to the US and visited Dancing Ewe, she never left. Today they produce Italian style cheeses and cured meats. You can make lunch or dinner reservations.

Battenkill Valley Creamery

This year, Battenkill Valley Creamery, Salem, has joined the Tour. Don and Seth McEachron produce delicious milk, cream and ice cream. In 2010 they won a prize for best milk in New York State.

 


In addition to the Farmers’ Market members, other places to visit are:

Consider Bardwell Farm, Eastern Washington County and West Pawlet, Vermont. Angela Miller and Russell Glover produce cheese from goat and cow milk. Learn the history of the 1860 cheese cooperative; see cheese making demonstrations.

Victory View Vineyard, Easton. A perfect compliment to the cheeses are red wines handcrafted from their marquette, maréchal foch, frontenac, and other grapes.

RS Taylor and Sons Brewery, Misty Bleu Farm, Hebron. The Taylors built their tap room in 2015. Three generations of the family live, brew, and cook there

 

The Saratoga Farmers’ Market is open from 3 p.m. to 6 p.m. on Wednesdays and 9 a.m. to 1 p.m. on Saturdays at High Rock Park. Find us on Facebook, Twitter, and Instagram, and check us out on the FreshFoodNY app. E-mail friends@saratogafarmers.org for volunteer opportunities.