Saratoga Farmers' Market

Gardening

Spring Festival Celebrates Farming In Your Own Backyard

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By Himanee Gupta-Carlson

Mark your calendars for April 27. The Saratoga Farmers’ Market is closing out its final indoor market with its fourth annual Spring Festival. The 9 a.m.-1 p.m. event takes place at the Lincoln Baths Building in the Saratoga Spa State Park, and features four free workshops, face paintings, complimentary beverages, and more.

The annual festival comes just one week after the market’s Easter celebration this Saturday. Like the Easter celebration, the festival’s focus is on spring and farming.

However, the festival will offer more than the products of our farms. It will help you learn what goes into growing, raising, and making some of them, and offer you some useful tips for giving these crafts a try yourself. It is aimed at helping everyone: market regulars, newcomers to the Saratoga area and weekend visitors.

So, have you yearned to keep bees? Would you like to savor the joy of gathering up fresh eggs straight from your coop? Do you need a refresher on growing flowers, fruits or vegetables? Would you like to start your own kombucha brew? If yes – or even maybe – check the workshops out. Attend all four and receive a free Saratoga Farmers’ Market canvas tote.

The schedule includes:
9 a.m. Beekeeping with Rick Green, owner of Ballston Lake Apiaries and a longtime area beekeeper.
10 a.m. Backyard Poultry Basics for Beginners with Andrea Love Smith, a Cornell Cooperative Extension Services educator.
11 a.m. Gardening for Beginners with Lori Bishop, a master gardener with Cornell Cooperative Extension Services.
Noon. Fermentation with Diane Whitten, a food and nutrition educator with Cornell Cooperative Extension Services.

Beekeeping workshop hosted by Rick Green of Ballston Lake Apiaries
Backyard Poultry Basics for Beginners workshop hosted by Andrea Love Smith
Beginner Gardener workshop hosted by Lori Bishop

 

One of the best things about these workshops is their emphasis on basics. The facilitators can answer questions and offer tips to everyone, regardless of whether they’re newcomers to farming or veterans.

The market also will feature its usual lineup of live music, and of course, its array of farm produce, meats, eggs, cheeses, and artisanal goods. A face painter also will be on hand for children.

Growing Sweet Potatoes – From Scratch

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By Himanee Gupta-Carlson

 

Sweet potatoes from Pleasant Valley Farm, photo courtesy of Pattie Garrett

Late last winter, I wanted to try growing sweet potatoes from my own slips. I asked Paul Arnold, of Pleasant Valley Farm, for advice.

Arnold, a year-round produce vendor at the Saratoga Farmers’ Market, donates a bin of these tasty, nutrient dense tubers each week to the Franklin Community Center food pantry. He pulled out a few and handed them to me.

“Cut these in half and put them in water or very wet soil,” he said. “Then transplant the sprouts when it’s warm enough for them to survive.”

I followed Arnold’s advice but started too late. By the time the sweet potatoes began to sprout slips – small roots trailing in water from the base of the tuber and purple-green leaves at the top – it was late July. Our gardens were full and so was my schedule. The slips never made it into the ground.

This year, I have a plan: I will start my slips next week, and transplant them in mid-June.

Sweet potatoes, unlike “regular” potatoes, are the root of a vine. The vine roots itself into the soil and produces a root, each time it touches the soil. Slips are the start of that process.

Although sweet potatoes require time, sunshine, and warmth to prosper, they are becoming an increasingly popular crop.

One sweet potato, cut in half lengthwise (producing two halves each with a round base) will sprout slips. These roots, once planted in deep trenches or raised rows of soil, will each yield several sweet potatoes.

To grow slips, do as Arnold suggests: Gather a few sweet potatoes, and cut them in half. Place the halves in damp potting soil or water, with half the tuber submerged. Use toothpicks to keep the sweet potatoes upright in water-filled jars.

Like plant cuttings, the sweet potatoes over six to eight weeks will first produce roots and then leafy stems. When the stems are about six inches tall, twist them gently off the tuber, and place them in fresh water for about a week until a new root forms. After all frost danger has passed, transplant them into the soil.

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. Saturdays through April at the Lincoln Baths Building in the Spa State Park. Our outdoor season begins Wednesday, May 2 at High Rock Park. Follow us on Twitter, Facebook, and Instagram; and contact friends@saratogafarmersmarket.org for volunteer opportunities.

Planning Spring Plantings

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By Himanee Gupta-Carlson

 

Ten days ago, as temperatures hit the 60s, I looked at the fresh-cut tree I had gotten at the Saratoga Farmers’ Market in December. It still smelled fresh but was drying out. Time to take it down and to think about filling its space with seed trays for the spring.

Farmers who bring the earliest spring herbs and vegetables to market often start seeds under grow lights, on heating mats, and in greenhouses. They rely on such innovations as high tunnels to prolong the garden season. Backyard gardens usually remain a mass of frozen soil until April.

Still, now is a good time to plan a spring garden, order seeds, and gather supplies.

Local gardening expert Sadie Ross recommends starting seedlings in starter pots or seedling trays and covering them with some kind of clear plastic to simulate a greenhouse. She often uses clear plastic deli tray covers. She recommends filling the starter pots with potting soil, dropping seeds on top and covering them with about 1/8 of an inch of soil. These pots should be watered lightly once a day with a spray bottle until the seeds germinate and sprout two true leaves.

How does one know when to plant certain seeds?

Many experts recommend creating a growing calendar with the last frost date as a pivot point. Charts listing when to start seeds indoors and when to transplant seedlings or direct sow outdoors are widely available on seed company and gardening websites. Nearly all are based on that frost date.

After taking down my tree, I created a growing calendar, based on our area’s last frost date of May 20. Working with charts on the Hudson Valley Seed Company’s website, I found out that while I can start celery and celeriac this weekend, and parsley, onions, and chives next weekend, I should hold off on starting my favorite greens and root vegetables until mid-April, as they’re best transplanted in mid-May.

“There isn’t much that one can start indoors this early,” says Ross. “Wait a few more weeks.”

Patience can pay off. As I’ve learned from years past, poor conditions will kill your plants. But when the time is right, they’ll thrive.

Visit the Saratoga Farmers’ Market 9 a.m.-1 p.m. Saturdays at the Lincoln Baths Building in Saratoga Spa State Park; follow us on Twitter, Facebook, and Instagram; and contact friends@saratogafarmersmarket.org for volunteer opportunities.

Protecting Your Garden Harvest as the Seasons Change

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By Himanee Gupta-Carlson

 

Frost damage, photo courtesy of Pattie Garrett

If you’re a backyard vegetable grower, you might plan your garden around the last and first frost dates. The last frost date – usually May 20 – signifies the date that it starts to become safe to transplant such tender seedlings as tomatoes, squashes, and peppers outdoors. The first frost date – September 20 historically for Saratoga – typically means the end of the life cycle for these plants.

But what if the temperatures get chilly sooner? What becomes of those green tomatoes, still rock-hard eggplants, still growing squashes?

Answers from Saratoga Farmers’ Market vendors who might have provided you with the seedlings that started your gardens last spring vary as widely as the weather. But the general rule is to be watchful but not worried.

“If it looks like the night time temperatures are going to drop into the low 40s, you might want to cover those kinds of plants,” says Chris Dumar, of Balet Flowers & Design. “You also might want to water well, especially if you think you might get a frost.”

Covers for plants can range from row covers or sheets of plastic or even five-gallon pails. The key is to make sure the plants are covered but that the material still gives them some room to breathe.

Dumar also recommends spraying plants hit by frost with water early in the morning before the sun hits the plants. The water moistens the leaves, which can prevent them from being burnt by the sun.

While a plant hit by a frost is unlikely to continue producing its fruit, the fruit itself often is still fine to pick. Many farmers recommend picking tomatoes if they’re still green but look as if they’re starting to ripen well in advance of frost warnings. Unripe vegetables such as tomatoes, summer squash, eggplants, peppers and winter squash can be picked even after a light frost. These fruits will continue to ripen after a harvest on a kitchen counter, shelf, or sunny window.

And first frosts do sweeten some vegetables, particularly leafy greens, and brussels sprouts, creating a new season of eating.

The Saratoga Farmers’ Market is at High Rock Park through October, 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays. We move indoors to the Lincoln Baths Building in the Saratoga Spa State Park on November 4. Follow our updates on Twitter, Facebook, and Instagram.

A Tragic Tale of Zucchini

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By Mary Peryea

Last summer, I made an attempt at gardening by planting one zucchini and two tomato plants.  I’m a big fan of tomato sandwiches and all things zucchini, especially moist, luscious zucchini bread.  Well, the tomatoes did okay and I had plenty of sandwiches.  The zucchini, on the other hand, was a great disappointment.

The plant grew and even flowered, but no fruit appeared.  Jim Gupta-Carlson, a local farmer and volunteer with the Saratoga Farmers’ Market, suggested that perhaps my plant had only male flowers, or that maybe the flowers weren’t being pollinated.

I turned to Google and learned that zucchini plants typically have male and female flowers.  The male flowers appear first when the plant is young.  Female flowers appear later and have a young zucchini at the base of the flower.  In order for the fruit to develop, pollen must get from male flowers to female flowers.  This is usually done by bees, but if not, the plant can be hand pollinated.  This involves transferring the pollen via artist paintbrush or q-tip early in the day.  Not being an early riser, I knew this would not work for me and resigned myself to buying zucchini.

Denison Farm by Pattie Garrett

This year, I was determined to grow my own zucchini, come hell or high water.  I purchased a lovely little organic zucchini plant at the Saratoga Farmers’ Market, and planted it, only to see it get eaten by rabbits. I was crushed. However, the Master Gardeners at the market suggested that I might still be able to get some zucchini if I kept the plant in a container.

So I bought a beautiful Black Beauty zucchini plant – actually four of them – to replace my lost one. I have planted them in a large pot, and put it on my deck, safe from the ravages of the bunnies.  It has budded and bloomed.  So far I see only male flowers.  No zucchini in sight.  I know the blossoms and leaves are edible, but I want a zucchini! Preferably, a lot of zucchini.

I’m hoping for a late frost and some zucchini to come.

If you love zucchini as much as Mary Peryea, now is the time to get it at the Saratoga Farmers’ Market: 3-6 p.m. Wednesdays and 9 a.m. to 1 p.m. Saturdays at High Rock Park. Also follow us on Instagram, Facebook, and Twitter.

Growing Mushrooms Nourishes the Palate and Environment

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By Himanee Gupta-Carlson

My husband and I are slowly creating a mushroom garden. We filled two oak logs with oyster mushroom spawn in 2015. After harvesting a handful of mushrooms that fall, we added about more logs last summer, to grow shiitake and lion’s mane.

This spring, we are adding wine cap and cinnamon caps with different methods. We purchased two bags of wine cap spawn from Bobby Chandler of Mariaville Mushroom Men at the Saratoga Farmers’ Market, and following a diagram he drew for us, have created a bed of woodchips. We’re cultivating our cinnamon caps in grow kit bags.

For Chandler, mushrooms are a “lifestyle” that encompasses pleasure for the palate, medicine for long-term health, and nutrients for the soil that produces future food. While Chandler sells a range of mushrooms at the farmers’ market, his grow kits are aimed at market goers who want to try growing their own.

“I want people to use me as a resource,” said Chandler. “Education about mushrooms extremely important, and growing them is one way to learn more.”

Chandler’s grow bags sell for $25. He also sells the plug spawn commonly used to cultivate mushrooms on logs for $5 for 50 plugs. The grow bags hold 10 pounds of sawdust inoculated with the spawn of a specific mushroom. These, according to Chandler, are the easiest to grow mushrooms. Simply cut open the bags, mist the spawn every few days, and let the mushrooms grow inside. Each bag will produce about three to five pounds of mushrooms over two to three harvests, over a few months.

Plug spawn requires more work. Growers need to obtain logs, ideally cut in late winter or early spring, and drill holes into them. They then must hammer the plugs into the holes and wax them shut. The spawn permeates the logs and then after several months the logs almost magically fruit with mushrooms.

Both the bags and logs will offer repeat harvests and can be composted or buried into gardens after they stop producing to create a natural nutrient boost.

For us, both methods offer an opportunity to expand what we grow while also nourishing our soil. That’s a part of the “mushroom lifestyle” we hope to cultivate.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m. to 1 p.m. Saturdays at High Rock Park.

 

Pasta with Mushrooms Photo by Pattie Garrett
Pasta with Mushrooms
Photo by Pattie Garrett

Pasta with Ricotta and Mushrooms

Adapted from recipe featured in Saveur
Serves: 4-6

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market

• 6 Tablespoons unsalted butter*
• 2 pounds mixed mushrooms (Pioppino, Oyster, and Cinnamon caps mushrooms) cut or torn into bite size pieces*
• 1 Tablespoons roughly chopped thyme, plus more for garnish*
• 5 garlic cloves, peeled and smashed*
• Kosher salt and freshly ground black pepper to taste
• 1 pound pappardelle or favorite pasta
• 1 cup ricotta*
• ¼ cup toasted walnut pieces
• honey for drizzling*

Instructions

1. Melt butter in a 12 inch skillet over medium-high, working in batches, cook mushrooms, 1 Tablespoon thyme, garlic, salt and pepper until mushrooms are golden, 15 minutes.

2. Meanwhile, bring a large sauce pan of salted water to a boil. Cook pasta until ad dente. Drain pasta, reserving ½ cup water. Add pasta, water, half the ricotta, walnuts, salt and pepper to skillet and toss to combine. Transfer to a serving platter and garnish with remaining ricotta and thyme. Drizzle with honey.

Notes: Other mushroom to use include: chanterelles, cremini, porcini

 

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