Saratoga Farmers' Market

eggs

Cauliflower and Butternut Squash Carbonara

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Recipe featured on damndelicious.net, adapted by My Saratoga Kitchen Table

Makes 4 servings
Prep time: 20 min
Cook time: 40 min

Ingredients
*All ingredients are currently available at the farmers’ market
● 8 ounces spaghetti*
● 2 large eggs*
● 1/2 cup freshly grated Parmesan*
● 4 slices bacon*, diced
● 2 cloves garlic*, minced
● Kosher salt and freshly ground black pepper, to taste
● 2 teaspoons chopped fresh thyme leaves*

For the roasted cauliflower and butternut squash:
● 16 ounces cauliflower florets*
● ½ a butternut squash*, peeled and cubed
● 2 tablespoons extra-virgin olive oil*
● 3 cloves garlic*, minced
● 2 teaspoons chopped fresh thyme leaves*
● Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place cauliflower florets and butternut squash cubes in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  5. In a small bowl, whisk together eggs and Parmesan; set aside.
  6. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
  7. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
  8. Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, cooking until desired consistency is reached.
  9. Serve immediately, garnished with thyme, if desired.
Photo courtesy of Pattie Garrett

Slate River Rekindles Family Farming Roots

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By Elizabeth Horgan

Slate River Farms made its debut at the Saratoga Farmers’ Market in May, with eggs, poultry, and beef. A few weeks later, predators ambushed their flock, causing them to lose half their egg layers.

“We still do not know exactly what happened, but we believe that a pack of coyotes essentially ambushed the flock in broad daylight,” says Nellie Lovenduski, who owns the farm with her husband Eric and father-in-law Paul. “Not only is that super sad for us to lose so many animals all at once, but that also seriously cut into our egg supply for the summer.”

The family, however, regrouped, and Slate River now offers its eggs and meats regularly at the Wednesday market.

Photo courtesy of the Lovenduski Family

Risks of such loss are realities of farm life, and the Lovenduski family has lived with them for generations. The family began farming more than 100 years ago, after Joseph Lovenduski arrived in Burlington, New Jersey, from Poland. The farm saved his struggling family of 16 children through the Great Depression. Later, Eric’s grandfather moved to the Finger Lakes region of New York and farmed more than 2,500 acres of corn, soybeans, wheat, and other crops. Eric’s uncle and father continued that practice for decades.

In 2016, Eric, Nellie and Eric’s father decided to re-invent the farm with a goal of providing high-quality meats and eggs to local markets. They acquired land in Easton and began what Nellie calls a “back to our roots” approach, focusing on intensive rotational grazing as the core of their practice. Such a method allows a herd to graze in a section of the pasture one day, and then another the next, rotating so as to allow the pasture time to regenerate.

Nellie Lovenduski of Slate River Farms, photo courtesy of Pattie Garrett

At Slate River Farms, cattle live outside all year, eating grass from the pastures summer, spring and fall, and during the winter eat hay from their own field as well as organic minerals and sea kelp to boost their health. Chicken spend their days outside and at night are placed in shelters to protect them from predators.

Slate River Farms has received certifications from A Greener World as Animal Welfare Approved and as Certified Grassfed, as a result of their practices. The family takes pride in this achievement.

Carrot Souffle

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Recipe by The View from Great Island, shared by My Saratoga Kitchen Table
Serves: 6

INGREDIENTS
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 pounds carrots*, peeled, trimmed, and cut into one-inch slices
● 1 cup buttermilk or whole milk*
● 5 large eggs*
● 1 teaspoon salt
● 6 Tablespoons unsalted butter*, softened
● 2 Tablespoons brown sugar
● 1½ cups shredded sharp cheddar cheese*
● ¼ cup all-purpose flour
● 1 teaspoon baking powder

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly butter 2-quart souffle dish.
  2. Steam carrots until tender. Place in a colander to drain liquid.
  3. In a bowl, blend buttermilk, eggs, and salt.
  4. In a food processor, blend carrots, butter, and sugar, until smooth.
  5. In a large bowl, combine buttermilk and carrot mixtures together. Stir in cheese, flour and baking powder. Pour into the prepared dish, spreading out evenly.
  6. Bake for an hour or longer, until puffed up and beginning to brown. It shouldn’t jiggle in the center or look wet inside the cracks.
  7. Serve hot with snipped chives.
Photo by Pattie Garrett

How to Buy an Egg

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By Mary Pratt

When shopping for produce or meat in supermarkets, there’s often no information about the origin of those products or how they were raised. At Saratoga Farmers’ Market, customers can easily get the “where and how” from our farmers.

One exception in grocery stores is the overwhelming amount of information on egg cartons. Some information is based on USDA definitions; some is advertising. Farm locations are often on the back of the cartons.

Ramble Creek Farm, photo by Pattie Garrett

According to USDA, farms can raise egg-laying hens in various ways. If a carton states nothing, this probably means the hens are in “battery cages,” 67-76 square inches per hen, smaller than a standard sheet of paper.

Other housing methods are cage-free, free-range, and pastured. “Cage-free” hens live indoors, with no requirement for the amount of space for each hen. “Free-range” hens have access to the outdoors, but that area may be very small and covered with concrete.

Otrembiak Farm, photo by Pattie Garrett

Although USDA hasn’t defined “pasture-raised,” pasture for hens should contain young grass and plants in addition to standard feed. Hens will also catch earthworms and insects. Research done by Mother Earth News and Penn State University concludes that these eggs are higher in Vitamins A, E, and D, and Omega-3 fatty acids, and lower in saturated fat and cholesterol.

Cartons labeled pastured eggs in winter should come from states where grass grows year round such as Texas, California, Georgia, Arkansas. In the Northeast, there is no pasture once the snow falls, until spring comes.

“No Hormones” on cartons means nothing because the Federal government
doesn’t allow hens to receive hormones. “No Antibiotics” means farms add none to the hens’ feed or water.

For eggs to be labeled ‘local’, the 2008 Farm Bill requires flocks to be less than 400 miles from processing, or within the state where eggs are laid and processed. Those eggs may be shipped anywhere in the U.S. By contrast, eggs at our Market come from farms less than 30 miles away.

These are the farms that provide you with delicious, fresh, and truly local eggs: Elihu (Sat.), Gifford (Wed.), Kokinda (Sat.), Longlesson (Sat.), Moxie Ridge (Sat), Old World Farm (Wed./Sat.), Otrembiak (Wed./Sat.), Slate River (Wed.), Squashville (Wed.)

Elihu Farm, photo by Pattie Garrett

Goose Egg Omelet

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Recipe shared by Squashville Farm

Makes 2 large omelets

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 goose eggs* (can substitute 4 duck eggs* or six chicken eggs*)
● 1 small onion or scallion*, minced
● 1 cup mushrooms*, diced
● 1/2 cup pea shoots*
● 2 oz. feta cheese*
● olive oil or butter
● salt and pepper

Instructions
1. Gently break goose eggs into a bowl and whisk yolks and whites together.
2. Heat olive butter in a skillet and saute onion and mushrooms until lightly browned. Turn off heat and add cheese and pea shoots.
3. Gently heat an omelet pan or flat skillet. Add a little bit of olive oil or butter.
4. Spoon half the egg mixture into the omelet pan. Cook for 1-2 minutes, gently moving skillet so that egg sets into a thin circle. Use a spatula to keep ends from sticking to pan.
5. Add half the vegetable and cheese mixture to one half side of the omelet. Gently flip the other half over the mixture to form a half moon shape.
6. Cook for an additional 1-2 minutes, before using spatula to place omelet onto plate. Serve with additional cheese, pea shoots, and/or salsa if desired.

Wednesdays at the Saratoga Farmers’ Market

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By Himanee Gupta-Carlson

When the opening bell rings at 3 p.m. next Wednesday at High Rock Park, the Saratoga Farmers’ Market will begin its 41st season.

The Wednesday market runs May 1-October 30, from 3-6 p.m. Like the Saturday market, it offers a wide array of amazing foods fresh from our region’s local farms, along with locally made wines and spirits, art, and meals to go.

For many market regulars, the Wednesday market is the farmers’ market at its best. It offers an opportunity to browse at a leisurely pace, planning a few nights’ meals while listening to local music, and taking part in a series of all-ages activities.

Earn a $2 Bicycle Benefits coin each time you ride to the Farmers’ Market

“The intimate size of our midweek market creates a more relaxed pace,” says market activities coordinator Julia Howard. “It’s a little more spacious, airy. It’s a great way to meet up with friends.”

This year, the market is celebrating eight new vendors:
● Goode Farm, fresh and dried flowers and wreaths;
● Slate River Farm, herbs, meats, eggs, and seasonal ramps and fiddlehead ferns;
● High Peaks Distilling, spirits;
● Italian Market, pasta sauces;
● Alaturco Mediterranean Grill, gyros;
● Oliver’s Café, crepes and kettle corn;
● Left Field, snow cones; and
● Vedanta du Mas Designs, art.

As always, the Wednesday market will offer free music, children’s activities, its Power of Produce Club, and information booths. About 20 other vendors – ranging from small farmers to local artists and food entrepreneurs – will be returning to the market, as well.

Power of Produce Club at the Wednesday market

The Tisch Family Band will serenade market visitors on opening day. Throughout the season, the market will participate in the Bicycle Benefits program, and host tours. Market staff also are planning to organize monthly bus trips for Saratoga seniors.

As a shopper and a farmer, I look forward every year to the start of the Wednesday market. It evokes the historic roots of Saratoga’s producer-only market and the region’s agricultural heritage. I enjoy talking to vendors as I fill my bags with great foods for a few days before I return to the market Saturday to replenish.