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

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Fall Celebrations at the Saratoga Farmers’ Market

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by Kristin Cleveland

October brings a cornucopia of special activities to the Saratoga Farmers’ Market. Along with sales and tastings of autumn’s abundant harvest, we celebrate the last outdoor markets of 2018 with llamas to cuddle, ponies to ride, a pumpkin contest, crafts and children’s activities, live music, and a Halloween Party! 

Saturday, October 13, 9 am-1 pm: Visit with Llamas

Stock up on fresh local farmers’ market food and beverages and meet the llamas of Dakota Ridge Farm! Pet them, learn about their origins and kind temperament and the many uses of their fiber. Children can also decorate a bookmark with llama fiber and everyone can check out the ponchos, blankets, socks, and other products made from high-quality llama fiber. 

Wednesday, October 24, 3-6 pm,: Customer Appreciation Day

As the Saratoga Farmers’ Market’s 40th outdoor market season draws to a close, we say thank you to the community of Saratoga Springs for supporting local farms and businesses! We’ll have fall food tastings and special sales, live music, children’s activities and free pony rides from our friends at Adirondack Dreamcatcher Farm.

Saturday, October 27, 9am-1 pm: Fall Fest

In conjunction with the 17th Annual Downtown Business Association’s Fall Festival, the Saratoga Farmer’s Market will celebrate the fall season in beautiful downtown Saratoga Springs with special activities for people of all ages. Grab a hot breakfast sandwich and cider or coffee and a pastry, stock up on fresh local produce for hearty fall cooking, get a frozen casserole and other locally prepared dishes for quick healthy weeknight meals, enjoy a free fall craft for kids hosted by the Northeast Parent and Child Society, sample pumpkin-spiced treats, and enjoy the seasonal favorites of over 65 vendors gathered in High Rock Park.

Pumpkin display by Burger’s MarketGarden,          photo courtesy of Pattie Garrett

Wednesday, October 31, 3-6 pm: Halloween Party

Trick-or-treating, a kids’ costume contest with prizes, a pumpkin-painting craft, a children’s activity sponsored by the Saratoga Springs Public Library, music, delicious fall food tastings, and just the right amount of spooky fun!

Also, all of our market days feature fresh produce, dairy, eggs and meat from Saratoga and nearby counties; wine and spirits from our region’s vintners and distillers; cozy wool hats and other fall apparel; unique jewelry, pottery and specialty items made by local artisans; potted mums and gorgeous fall flower bouquets; and fresh baked goods, prepared food and live music! And as our outdoor season draws to a close, get ready to join us at our winter home every Saturday from November to April inside the Lincoln Baths at the Saratoga Spa State Park, 9 am-1 pm. For more details see our Facebook page!

New Vendor Brings Spätzle Love to Wednesday Market


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By Julia Howard, Market Director

Minutes before the opening bell rings Wednesdays at the Saratoga Farmers’ Market, Julz and Marty Irion fire up a burner to warm samples of their product, a gluten free spätzle.

The bell rings and a heady aroma fills the air. Market goers walk by, stop and smell.
“Would you like a sample?” Marty asks. As the shoppers taste the dish, Marty and Julz tell its story. Spätzle is a German dish made typically with wheat, flour, and eggs. The Irions’ version is gluten free, made with a blend of tapioca, corn, and potato flours along with local milk and eggs, and nutmeg. 

The Vermont Spatzle Company. Photo courtesy of Pattie Garrett

Together, Marty and Julz have created a no-boil spätzle that is unique, delicious, and the only one of its kind worldwide.

Marty was born in Erlangen, Germany and loved the dish made the traditional way. He and Julz met in 1985 and married four years later. Julz started to make spätzle for the family.

Eight years ago, the couple needed to drop wheat from their diets. They were unwilling to let go of their love for spätzle so Julz began experimenting with alternatives. She found that creating a good gluten free version of the German favorite was not easy. The experiments stretched out for seven years. Until March 2017. “The family sat around the dinner table that night,” recalls Marty. “We taste it and we all said at the same time, ‘This is so good.’ ” They also realized they needed to share it, and decided, on March 11, 2017, to go forth with that plan.

Vermont Spätzle Company, based in Arlington, VT, sold its first spätzle in June 2017. The Irions offer it now at 60 stores and farmers’ markets. The appeal of their spätzle goes beyond being gluten free. On the packaging are the words “Package to pan in 90 seconds”, making spätzle a quick and easy dish to prepare.

For Julz, perfecting spätzle has been a carefully thought out craft. It’s not just the ingredients that matter, she says, but also the method of combining them, one at a time, in layers. She emphasizes its versatility: Her spätzle absorbs flavor, retains moisture, and is readily combined with a wide range of ingredients. Marty meanwhile focuses on his love for spätzle, a love he shares as he offers samples and stories.

Both he and Julz are gratified that so many customers keep coming back.

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

Simply Applesauce

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Adapted from the recipe in Cook’s Illustrated, shared by My Saratoga Kitchen Table

Makes 4 cups 

Ingredients

*Ingredients currently available at the farmers’ market

  • 3 pounds McIntosh apples*, peeled and cored, peels and cores reserved 
  • 1 ½ cups water 
  • ¼ cup maple syrup*, plus extra to taste 
  • Pinch of ground cinnamon
  • Pinch of cardamom 

Instructions

  1. Bring reserved peels and cores and 1 cup of water to boil in saucepan over medium-high heat. Reduce heat to medium, cover and cook, mashing occasionally with potato masher, until mixture is deep pink, and cores have broken down, about 15 minutes. 
  2. While peels and cores cook, cut apples into quarters and place in large saucepan. Add maple syrup, cinnamon, cardamom, and remaining ½ cup water and bring to boil over medium-high heat. Reduce heat to medium, cover and cook, stirring occasionally with rubber spatula until all apples are soft and about half are completely broken down, about 15 minutes. Using potato masher, mash apples to desired consistency.  
  3. Transfer peel and core mixture to fine mesh strainer set over saucepan of mashed apple mixture. Using rubber spatula, stir and press peel and core mixture to extract pulp, discard solids. Stir to combine. Sweeten with extra syrup to taste.

  

Note:  If you can, find Boiled Cider and add ¼ cup to boost the apple flavor.  

 

Summer Harvest Vegetable Soup

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Recipe courtesy of My Saratoga Kitchen Table
Makes 4 to 6 servings

Ingredients
*Ingredients currently available at the farmers’ market

  • 1 Tablespoon olive oil*
  • 1 onion*, chopped
  • Salt and pepper
  • 2 cups of peeled, diced tomatoes*
  • 1 medium zucchini*, chopped 
  • 1 cup green beans*
  • 2 cloves garlic*, minced
  • 4 cups chicken broth
  • 4 ears of corn*, kernels cut off the cob
  • ½ cup fresh basil*, chopped
  • ¼ cup grated parmesan cheese*, optional

Directions

In a large pot, heat the oil over medium high heat. Add the onion and a pinch on salt. Sauté for 5 minutes, until the onion is translucent.

Stir in the tomatoes, zucchini, green beans, and garlic with more salt the pepper.  Add the chicken broth. Bring to a boil then reduce the heat to a simmer. Stir in the corn, basil, and cheese (optional). Cook for another 3 to 5 minutes until the vegetables are tender. Enjoy!

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.

Stuffed Cousa or “Syrian Squash”

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Recipe courtesy of Marcie Place, owner of The Chocolate Spoon

INGREDIENTS                                          

*Ingredients available at the farmers’ market

●      4 small cousa or “Syrian Squash”*

●      1⁄4 cup olive oil*

●      1 teaspoon ground allspice

●      1 tablespoon salt

●      2 tablespoons tomato paste

●      1 lb diced tomatoes*

●      1 garlic clove*, crushed

●      2 cups vegetable stock

FOR THE STUFFING

●      1 small onion*, finely chopped

●      1-2  tomatoes*, finely chopped

●      1 bunch fresh parsley*, finely chopped

●      2⁄3 cup uncooked basmati rice washed and drained

●      salt and pepper

●      Optional: 1 lb ground lamb or beef

DIRECTIONS

  1. Hollow from one end of the cousa with an apple corer or a small spoon leaving about 1/4-inch-thick shell all around.
  2. Wash them thoroughly and dry.
  3. To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper.
  4. Stuff the cousa up to three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out).
  5. In a large casserole or saucepan, first oil the base, then place the diced tomatoes at the bottom of the pot.
  6. Sprinkle crushed garlic on top and then layer the stuffed cousa.
  7. Season with remaining half of the spices and oil.
  8. Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed cousa.
  9. Cover the cousa with a plate or something to hold them down lightly to keep them in place while cooking so the stuffing doesn’t run out.
  10. Put the pot to cook on high heat and bring it to a boil.
  11. When it comes to boil, lower the heat and simmer gently for 1 hour.
  12. Uncover and simmer to thicken the sauce, if needed.
  13. Serve hot.