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farming

Bringing Pork and Greens Together

March 21, 2022 By marketeditor

By Himanee Gupta-Carlson

Isabel Buenaga grew up in San Juan, Puerto Rico, far away from farming. She went to Lehigh University, where she grew aware of many world problems and was frustrated by a lack of solutions.

Then, she spent the summer of 2016 working at a farm in Vermont. A solution to at least one problem – food waste – started to click. She spent the next few years traveling between Puerto Rico and the Northeast U.S., working at other farms. She started Pork & Greens in 2020.

Pork and Greens, photo provided.

Two years later, Buenaga is raising pigs and growing pea shoots and other microgreens on leased land in Rensselaer County. The combination brings together animals she loves, foods she likes, and a path toward a more sustainable food system she hopes to help build.

 

 

I visited the farm on a mild March afternoon, arriving a few hours after Buenaga brought in the first batch of piglets she plans to raise this year. As the eight-week-old animals oinked excitedly in their new pen, Buenaga and the farm’s assistant manager Emily Liebelt prepared part of the animals’ meal: milk, bread, buns, cookies, and bananas from the Regional Food Bank.

Pork and Greens, photo provided.

Pork & Greens pigs feast twice a day on such food bank goods along with spent brewer’s grains and whey. This blend gives the animals vital nutrients through food that otherwise would go to waste. As the piglets grow, their consumption increases. They go out onto pastures where they root out grasses and weeds, which can offer future space for the planting of greens and other vegetables. 

Buenaga loves her pigs for their silly antics and fondness for belly rubs. She also appreciates how they help eliminate food waste. “Packages get broken or mislabeled, and the food inside them gets thrown out. In addition, a lot of the food we produce generates by-products like whey. Pigs are a good way not to let that all go to waste.” 

 

Pork and Greens, photo provided.

Buenaga also grows microgreens and hopes to add additional greens. For now, she is starting small. In November, she joined the Saratoga Farmers’ Market as a new vendor and looks forward to her first outdoor season this spring.

This week’s recipe: Warm Spinach Salad with Bacon Vinaigrette

Filed Under: Featured Article, homepage feature, News Tagged With: eat local, farm, farmers markets, farming, food systems, food waste, greens, local farm, meal, meat, microgreens, pasture-raised, piglets, pigs, pork, Pork & Greens, Saratoga Farmers' Market, shop local, shop small, shop small business, vendor

The Mushroom Shop offers fungi for every season

October 19, 2021 By marketeditor

By Emily Meagher

Jacob Howard of The Mushroom Shop at the market, photo by Emily Meagher

Saratoga’s Wednesday farmers’ market, which concludes its 2021 season at the end of October, is a gem for finding less conventional varieties of fresh, local produce. This season, a crowd favorite has been the diverse offering of seasonal mushrooms by The Mushroom Shop, a new vendor.

Partners Jacob Howard and Elise Olsen have always enjoyed gardening, growing vegetables and flowers, and keeping houseplants. About six years ago, they decided to try growing something new, one of their favorite ingredients to cook with: mushrooms. That hobby turned more serious this past winter when a local farmer offered a part of their land in Salem to build a proper mushroom farm. Thus The Mushroom Shop began.

Elise Olsen tending to the mushroom crops, photo provided

The past year has been full of learning curves for the young farmers. Through the seasons, weather affects how mushrooms grow – even in a controlled environment. To provide fresh, quality products, they don’t sell mushrooms cut more than three days before markets, so preparing the crop for harvest close to market days can be challenging.

The unpredictability of the crop also makes for happy surprises. This summer, Howard and Olsen changed the recipe for the medium they use to grow their fungi. The lion’s mane variety took very well to this change – just 4 of the mushrooms weighed over 15 pounds!

An abundance of lion’s mane wasn’t a problem for the couple since it’s their favorite variety to cook.

“It’s so versatile. Its tender, meaty texture makes for a great seafood substitute, perfect for recipes like lion’s mane “crab” cakes, “shrimp” scampi, or hearty chowder. Or cook it like steak by searing thick slabs in a cast-iron skillet or on the grill,” says Howard.

Mushroom offering at the market, photo by Emily Meagher

The Mushroom Shop offers a variety of seasonal mushrooms, both farm-grown and foraged during the couple’s woods walks in Salem. Their products also include dried mushrooms, mushroom seasonings, and grow kits.

This November, The Mushroom Shop will join the Saratoga Farmers’ Market’s winter season at the Wilton Mall with 50 other local vendors. Howard and Olsen look forward to sharing their enthusiasm for all things fungi with market customers, who can expect to see several new cold-weather varieties at their stand this winter, like enoki, beech, black pearl oysters, king trumpets, and nameko.

This week’s recipe: Lion’s Mane Scampi

Filed Under: Featured Article, homepage feature, News Tagged With: farming, foraging, fungi, grow kits, lions mane, mushrooms, new vendor, Salem, seasonings, summer 2021, The Mushroom Shop, winter 2021/22

Motherly love heals and feeds Earth and her peoples

July 6, 2021 By marketeditor

By Himanee Gupta-Carlson

Corinne Hansch of Lovin’ Mama Farm, photo by Pattie Garrett

“All life begins with mother. Mother Earth gave birth to us all, and it is our responsibility to take care of her.”

These words from Lovin’ Mama Farm owners Corinne Hansch and Matthew Leon, explain why they farm. Using organic and regenerative methods to grow food helps heal the earth and represents farming as stewardship.

Lovin’ Mama joined the Saratoga Farmers’ Market this year and offers Certified Organic vegetables, microgreens, herbs, and cut flowers each Saturday.

Produce at Lovin’ Mama Farm, photo provided

Hansch and Leon use no-till methods that have given their soil resilience amid climate change. “We lay down a thick layer of our compost/peat moss mix right on top of the bed, then plant right into that,” they explain. “The worm activity is just amazing, the thick layer of compost suppresses weeds, and the plants go crazy with growth.”

Without tillage, they explain, soil aggregates form, enabling the holding and acceptance of water. Soil neither dries out in times of drought nor floods during heavy rains.

Hansch grew up with parents who were market gardeners. She worked on farms along the West Coast and studied biology. Leon grew up in New York City and studied agricultural ecology. He was more a lover of the outdoors than of farming – until he met Hansch.

Their love story began in a permaculture course. There, they saw how sustainable farming could create solutions in “a world troubled with environmental disasters and social inequalities.” For Hansch, farming linked gardening with positive change. For Leon, farming enabled an intersection between nature, the outdoors, and a basic need for food.

Lovin’ Mama Farm, photo provided

They started Lovin’ Mama in northern California, regenerating an abandoned field with plantings of such perennials as fruit trees, berries, and asparagus. Then, a blow came: The landowner terminated their lease, leaving them homeless and their hearts broken.

For farmers like Hansch and Leon, losing land is like losing a loved one. However, when Leon’s father offered them space to farm land he owned in Amsterdam, they knew they could begin anew.

In New York, they have built a network of CSA subscribers, market goers, employees, and family. Leon’s parents offer child care and other support; a niece manages one of their farmers’ markets, and their children – Sam, 15; Oak, 13; and Rosemary, 9 – are skilled, trustworthy workers who grew up with the farm, love it, and know it intuitively.

This week’s recipe: Carrot Top Pesto

Filed Under: Featured Article, homepage feature, News Tagged With: Amsterdam, certified organic, farming, Flowers, know your farmer, Lovin' Mama Farm, meet the farmer, produce

The magic of sowing seeds

April 7, 2021 By marketeditor

By Himanee Gupta-Carlson

Himanee Gupta-Carlson plants rhubarb crowns at Squash Villa Farm, photo by Jim Gupta-Carlson

Winter was hard. Just as I thought I could start to socialize again, new variants of the Coronavirus surfaced, pushing me back into isolation. I found myself feeling haggard from too much work at home, sitting at the computer trying to manage my teaching work and other responsibilities as a college professor alongside running our farm.

I longed to rip open a bag of organic potting soil, fill a tray of 72 seedling cells, and start planting arugula. But my husband Jim and I have been moving our farm, and with me left responsible for much of the packing, decluttering, and cleanup of our old locale, there was little time or space to make such a dream come true.

Seedlings at Owl Wood Farm, photo provided

Last weekend, though, was Easter and its promise of renewal. I celebrated with Jim at the new farm. We sunk our hands into the soil and began planting rhubarb crowns that had arrived two days earlier. I checked out the seedlings Jim had started under grow lights and marked times in my calendar for when I could help transplant those starts into the ground.

Last year, many of us fought back pandemic fear by creating what were dubbed “COVID gardens.” Gardeners planted radishes, turnips, arugula, lettuce, carrots, and peas. They obtained seedlings from such places as the Saratoga Farmers’ Market, along with tips on how to transplant, water, and fertilize.

This year, we can tackle combat pandemic fatigue with gardening again.

Greenhouse blooms at Burger’s Marketgarden, photo provided

Seeds for most spring crops – think peas, radishes, turnips, carrots, beets, lettuce, and kale – are widely available. Seedlings for summer crops, along with such vegetables as broccoli, will be available soon at the Saratoga Farmers’ Market at the Wilton Mall on Saturdays and, starting in May, at High Rock Park on Wednesdays.

Many gardeners – from novices to experts – came to my market stall last year with stories about their successes – the spicy tang of a radish pulled straight from the ground, the sweetness of a tomato just off the vine – and their failures – the seeds that did not germinate, the rabbits who made the lettuce bed their salad bar. Their celebrations and their laments show how planting seeds is about more than growing food. It’s also about magic: the healing power of letting our hands touch dirt, the wondrous transformation of a germinating seed to sprout, plant, and fruit.

It’s time to get planting. Let’s do it together.

This week’s recipe: Cornbread

Filed Under: Featured Article, homepage feature, News Tagged With: COVID gardens, farming, Gardening, seedlings, seeds, sowing, spring

Farming philosophies and practices

September 9, 2020 By marketeditor

By Himanee Gupta-Carlson

What are your farming practices?

As a farmer, I receive this question in varying forms often from customers who visit the Saratoga Farmers’ Market. So do many of the other agricultural vendors who bring fruits, vegetables, meats, eggs, cheeses, spirits, and other locally produced items to market. I appreciate the question. It creates an opportunity to chat and build a relationship through a sharing of farming philosophy. But because farming is a personal endeavor, how the question gets answered varies.

I decided last Saturday to ask a few of my farmer friends at the market to share their philosophies and practices. Here’s what I learned:

Moxie Ridge Farm & Creamery, photo provided

From Lee Hennessy, owner of Moxie Ridge Farm, which brings goat milk, yogurt, and cheeses to market as well as pork: “The philosophy behind my farm … is based in terroir (a French term that depicts a sense of place in food and wine).”

For Hennessy, terroir is achieved through what his goats and other animals eat: “Everything is non-GMO and comes from within 10 miles of my farm. That sense of place in milk and in meat is what makes it unique.”

From Andy Burger, of Burger Farm, a multi-generation family farm that brings seedlings, potted plants, and vegetables to market: “We are no-spray, non-certified organic. We try and keep as close to naturally grown as we can.”

Burger’s MarketGarden, photo by Pattie Garrett

Burger’s use of the terms no-spray, organic, and naturally grown offers a means to differentiate many practices. “No spray” means no chemical insecticides, herbicides, or fungicides are used to protect crops from pests. “Organic” allows for certain spraying and fertilizer use, while “naturally grown” further limits these uses to materials that are fully natural. “Non-certified” highlights the fact farms use organic and naturally grown methods but have not sought formal recognition. Such is the case with my farm. We do not use sprays and minimize organic fertilizer use by incorporating animal manure into our soil.

Green Jeans Market Farm, photo provided

Organic certification comes from the USDA. It is expensive and time-consuming, but it ensures crops are grown in the cleanest possible environment, as Echo Creek Farm owner Jennifer Palulis has explained.

And the difference between certified organic and certified naturally grown? “The single biggest difference is the certifier,” says Jason Heitman of Green Jeans Market Farm, which receives its certified naturally grown recognition from another farmer. “I don’t use the USDA; I use a colleague.”

This week’s recipe: Summer Squash Pasta Bake

Filed Under: Featured Article, homepage feature, News Tagged With: Burger's MarketGarden, certifications, certified naturally grown, Echo Creek Farm, farming, green jeans market farm, Moxie Ridge Farm, no-spray, organic, practices, usda certified organic

Harvest Season — in February???

February 18, 2019 By marketeditor

by Pattie Garrett

A visit to Saturday’s Saratoga Farmers’ Market during the cold winter months brings surprises: the tables are overflowing with vegetables and fruit, and each week newly harvested leafy greens and other fresh-picked produce appear. This leaves me wondering, how is it possible to grow vegetables when the temperature is below freezing? 

Paul and Sandy Arnold, who have been working the land at Pleasant Valley Farm for the past 30 years, explain that they started experimenting with winter farming in 1992 with low tunnels, and in 2006 with high tunnels. 

Paul Arnold and his daughter Kim harvest greens in a high tunnel. Photo courtesy of Pattie Garrett

“Through much trial and error, 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,” explains Paul, with a knowing smile.

I decided to visit the farm on a cold February day. I drive down ice covered unpaved roads for miles; upon arrival I’m greeted by a hawk’s screech and an overwhelming view. Walking past several high tunnels full of colorful vegetables, I find the Arnolds harvesting vegetables, spinach, lettuce and more. High tunnels make it possible for local farmers to extend the growing season and provide us with locally grown fresh vegetables year-round at the farmers’ market. On the Arnold’s farm, the high tunnels are made of polycarbonate material and plastic over a steel structure; the tunnel protects the plants from weather extremes, controlling the environment for the plants in a safe, natural way. The vegetables are planted directly in the soil inside the tunnel. If the tunnel detects the temperature is too high or low, the tunnels’ side curtains will move up or down automatically to maintain an appropriate temperature.

Lettuce sown in the soil of a high tunnel. Photo courtesy of Pattie Garrett.

The 5000 square foot high tunnels enable the Arnolds to grow tasty winter greens such as spinach, lettuce, kale, swiss chard, mustards, broccoli raab, Asian greens, arugula and more. Paul explains, “The seasons change the flavor of the produce. The cold may bring out its flavor or heat will enhance its sweetness.” So, enjoy your favorite vegetables and fruit from the farmers’ market, grown locally and naturally healthy and delicious all year, thanks to innovative farmers like the Arnolds.

Filed Under: Featured Article, homepage feature, News Tagged With: Asian greens, broccoli raab, farming, greenhouse, high tunnel, lettuce, low tunnel, mustard, New York State farm, Pleasant Valley Farm, Spinach, swiss chard, upstate farming, weather, winter agriculture, winter farming, winter greens, winter salad

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Today at our International Flavor Fest! Thank you Today at our International Flavor Fest! Thank you to everyone who came by today. We hope you had fun! 😋🌎🌾
Exciting news! The Saratoga Farmers’ Market Flav Exciting news! The Saratoga Farmers’ Market Flavor Fest is happening tomorrow! 🎉🍴 Our vendors have amazing samples for you to taste, including mouth-watering chorizo and bratwurst from Hebron Valley Meats and delectable Chicken Briyani from Perfect Plant Farm. 😍 Don't forget to grab your passport for a chance to win a prize by collecting stamps from market vendors! 🛍️ @worldkidsmuseum will also be joining us with a fun kid's craft to make your own fortune cookie 🥠, and CCE food is back with a fermentation activity. 🌱 See you there! ✈️🌎😋

#saratogafarmersmarket #saratogasprings #thingstodoinupstateny #internationalfood #flavorfest #farmersmarket #kidsactivities #smallbuisness #shoplocal
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

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