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Gomez Veggie Ville

Sowing the seeds for a new season

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By Emily Meagher

Greenhouse full of seedlings at Pleasant Valley Farm

Walking around a farmers’ market, you see tables neatly displayed with mountains of produce. There is a long journey before produce lands on market tables and then, eventually, your table. Farmers are on a tight schedule to do all they can to make sure their crops flourish. Now that we are deep into winter, we asked local farmers how they are preparing for this year’s growing season.

Planting onion sets to be scallions, photo courtesy of Pleasant Valley Farm

Laurie Kokinda, owner of Kokinda Farm, says, “It’s the hardest time of year, in terms of grunt work.” Farms are working tirelessly to sanitize their greenhouses and tunnels and repair and order new equipment. Farms are starting their first seedings like tomatoes, alliums, and head lettuce. This year, many farmers ordered their seed supply earlier than usual due to Coronavirus-related increases in demand as well as mail delays. Paul and Sandy Arnold, owners of Pleasant Valley Farm, note, “Normally, we can get seeds in the day after we order. This year, we’re waiting weeks!”

Local farms often choose to work together to share resources. Pleasant Valley Farm’s Sustainable Farmers’ Network Group is hard at work in the mid-winter, bulk-ordering supplies so that farms may share discounts. Gomez Veggie Ville works with Denison Farm to get this year’s supply of organic potato seeds. And, for the first time, they will work to grow ginger. “I am learning how to grow ginger well in our climate. Hopefully, if it works out, we’ll be able to bring some to the market in September,” says Efrain Gomez.

Finished planting garlic, photo courtesy of Squash Villa Farm

Owl Wood Farm is taking this year’s seed shortages as an opportunity to try a new practice: seed saving. “We’ve wanted to save seeds that aren’t offered commercially, like tomato heirloom varieties and Abenaki flint corn, for a while. It involves a lot of work and isn’t very economical; you have to dedicate a new plot of land and grasp a whole new knowledge base,” says Mark Bascom. “But we see that seed saving is important this year especially.”

Squash Villa Farm (formerly Squashville) is trying not just a new crop or practice but also a whole new land plot after moving farms in 2020. “There’s lots of anticipation! As soon as the snow melts, I’m eager to walk the new land and just get a feel for what it’s like to step into the soil,” says Himanee Gupta-Carlson.

This week’s recipe: Beans and Greens

Keep it simple with soups from scratch

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Gomez Veggie Ville, photo by Madison Jackson

By Madison Jackson

Whether you spend your days working from home or out and about, these long winter months are hard on us all. What could be more comforting than a warm bowl of soup full of fresh and nourishing ingredients after a long day? Soups are generally healthful with benefits including high nutritional value and low fat. They are also easy to prepare, inexpensive, and delicious!

Kokinda Farm, photo by Madison Jackson

January is National Soup Month, so we encourage you to put together a simple soup by stocking up on vegetables, meats, and herbs at Saturdays’ farmers’ market. You will be all set to enjoy a satisfying meal on Sunday or a busy weeknight when you are low on time. Soups are easy to customize to your liking; make a simple soup a bit heartier with some noodles, beans, or rice. Or if you’re looking for something light, you can keep it basic with broth and vegetables. Just follow this introductory method and tailor it to your preferences and available ingredients.

Start with stock – preferably homemade, by simmering chicken or beef leftovers in water, or utilize vegetable parts like onion skins, root vegetables, and herbs. A good quality stock can make a good soup great! Then choose your aromatics such as carrots, celery, onion, garlic, leek, etc. For a little smokiness, add an item like a hambone or bacon. Saute your aromatics in a big stockpot with oil or butter until softened, then stir in herbs and spices to enhance the flavor. Bay leaves and thyme rarely goes wrong.

Shushan Valley Hydro Farms, photo by Emily Meagher

Add a carb if desired, like vermicelli or potatoes. And then, lots of vegetables to add nutrition and bulk to your soup. Seasonal vegetables to consider are kale, chard, and mushrooms. Add the stock and let simmer until ingredients are tender. You can optionally puree your soup after simmering for a silky smooth finish. Finally, add any extra meats, garnishes, and flavorings (like cream, lemon juice, or even hot sauce) for added fullness and flavor.

We’re sharing a recipe aptly called “Whatever Soup”, because it lets you use whatever you have in your pantry. It features produce from Gomez Veggie Ville’s “soup bags,” which you can pick up every Saturday at the farmers’ market. If you pick up a soup bag from the market, you’ll have several options, including carrots, onions, beets, potatoes, turnips, and cabbage.

This week’s recipe: Whatever Soup

Psst… Some of the best things happen on Wednesdays

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By Himanee Gupta-Carlson

Burger’s MarketGarden, photo by Pattie Garrett

Weekends are market days for many farmers. But the Saratoga Farmers’ Market would like you to let you in on a secret – there’s a midweek market, as well.

Tucked into a corner of the Wilton Mall parking lot is the Wednesday market, featuring about 15 local farmers and prepared food vendors. From 3 p.m. to 6 p.m., they offer eggs, fresh produce, plants, baked goods, and prepared foods.

“It’s our best-kept secret,” says market board president Beth Trattel. “A simple way to pick up the freshest foods in a safe, no-fuss environment.”

In years past, the market association promoted its Wednesday market as a family-friendly space to gather for music, children’s games, and food purchases. This year, with COVID-19 restrictions on public gatherings in place, live music and games are on pause. But farmers are still coming.

518 Farms mushrooms, photo by Pattie Garrett

Who’s there and what are they bringing? Here’s a snapshot.

As you enter the market from the former Bon Ton parking lot, flowering plants and other seedlings from Burger Farm greet you. Nearby, Shushan Valley Hydro Farms offers hydroponically grown herbs and vegetables. Surrounding Shushan are baked confections from The Chocolate Spoon, casseroles from The Food Florist, and Mediterranean meals to go from Euro Delicacies.

Further into the market are more farmers: Owl Wood Farm and Gomez Veggie Ville with their colorful piles of vegetables; eggs, chicken, and more vegetables at Squashville and Green Jeans farms; mushrooms and lavender at 518 Farms; and apples and cider of both the sweet and hard type from Saratoga Apple. On another end, you’ll find My Dacha Slovenian Café with its meals-to-go offerings. And tucked in between other stalls are Saratoga Garlic with its pickled garlic and aioli offerings, Gifford Farms with produce and baked goods; and Mister Edge’s popular knife sharpening service.

Gomez Veggie Ville, photo by Pattie Garrett

More vendors will start attending as the state eases its COVID-19 restrictions.

For now, Wednesday remains a great space to get the fresh ingredients for one or two meals, perhaps a prepared meal for Friday, and a few sweet treats. Try carrots dipped in aioli , scrambled eggs with arugula, radishes and lettuce tossed in a salad, and more.

 

See our full listing of this season’s Wednesday vendors

Food security can begin right on your patio

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By Himanee Gupta-Carlson

Photo by Pattie Garrett

May means garden season, and this year, amid predictions of food shortages, growing your own food might be a vital source of sustenance.

“I always feel a few pots of easy vegetables or a small garden should be a part of life for any family,” says Sandy Arnold of Pleasant Valley Farm. “It’s so easy.”

Yet, many claim they can’t grow food, citing past failures as evidence.

We at the Saratoga Farmers’ Market want you to try again.

Burger Farm and Balet Flowers & Design are selling vegetable, fruit, and herb seedlings to help you start. Others such as Gomez Veggie Ville make it even easier with pre-planted culinary herb mixes in a pot.

Culinary herb pots at Gomez Veggie Ville, photo by Pattie Garrett

Here are some suggestions of my own:
● If you love peas, snag a bag of seeds and plant them now, up against a wire fence or trellis. They’ll start producing pods around July and will flourish for about three weeks. Plant more peas in three-week intervals through mid-July to ensure an ongoing supply.
● Hardy root vegetables such as radishes, carrots, turnips, and beets also are easy to start by seed, though sometimes seedlings are available. Radishes and turnips grow fast and will be harvestable in four to six weeks. Beets and carrots take longer. Plant these vegetables several times, as well.
● Plant lettuce seedlings from Burger or Balet and start harvesting the outer leaves in about two weeks. Keep harvesting like this or wait for the plants to grow larger and then cut all the leaves at the base. They’ll grow back, but you also can keep planting lettuce from seed to ensure a steady crop.
● Burger and Balet also have kale, Swiss chard, pac choi, and other leafy greens seedlings. Plant and harvest the leaves when they are eight inches long. These “cut and come again” plants, produce through late fall.
● You also can get broccoli, cabbage, and brussels sprouts seedlings now. Consider a second planting of broccoli and cabbage in late June.
● After June 1, start planting summer seedlings. These include tomatoes, peppers, eggplants, squashes, melons, and basil. They’ll begin producing fruit in several weeks and will continue until the fall frosts arrive.

Transplants at Burger’s Market Garden, photo by Pattie Garrett

This week’s recipe: Farmers’ Market Green Salad

 

Exclusive Farmers’ Market Favorites

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By Julia Howard

Despite cloudy skies, daylight poured into the Wilton Mall illuminating tables filled with locally produced goods this past Saturday. Amongst boxes of carrots, piles of cabbages, and stalks of Brussels sprouts are distinct, yet lesser-known fruit and vegetables. These varieties have unique flavors and unusual patterns and colors. They reflect the variety that grows in our region and they can’t be found in grocery stores – making them exclusive farmers’ market favorites.

Romanesco from Gomez Veggie Ville, photo by Pattie Garrett

Romanesco, a relative of broccoli and cauliflower, is chartreuse in color and has a striking fractal pattern. When compared to a traditional cauliflower, its texture is far more crunchy and its flavor is delicate and nutty. Romanesco can be blanched and added to salads, veggie trays, and cold pasta dishes. It may also be roasted or sauteed in olive oil.

Kohlrabi from Owl Wood Farm, photo by Pattie Garrett

Kohlrabi is another unfamiliar brassica. With a taste and texture that is similar to a broccoli stem or cabbage heart, it’s flavor is milder and sweeter. The young stem can be as crisp and juicy as an apple, although much less sweet. The bulbous part of this vegetable may be used raw in salads or slaws. Even the leaves are edible and can be used in place of collard greens and kale.

Lion’s Mane from Mariaville Mushroom Men, photo by Pattie Garrett

Lion’s mane is one of the most interesting-looking and beautiful mushrooms. Its flavor and texture are similar to crab or lobster meat: a sweet-savory flavor, and meaty texture. To prepare, tear the whole mushrooms into bite-sized wedges. Heat a large skillet and dry sauté the mushroom pieces until the edges begin to brown. Add a pat of butter and a clove of finely chopped garlic to the skillet and toss to coat. Cook the mushrooms until they are golden brown and finish with a pinch of sea salt.

Yellow tomatoes have thick skin and are succulent and meaty in texture. Yellow varieties of tomatoes are rather sweet, and often taste milder and less acidic than red tomatoes. Yellow tomatoes are exclusively available at Shushan Valley Hydro Farms throughout the winter.

On your next trip to the farmers’ market, shop spontaneously and try something new. Ask your farmer about these lesser-known fruits and vegetables and how to prepare them – it’s easy!

Going Green at the Saratoga Farmers’ Market

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By Catherine Morba

Since 1994, the number of registered farmers’ markets nationwide has increased from under 2,000 to more than 8,600. Communities have renewed interest in eating locally grown food, a change that for many is motivated by the desire to be more environmentally conscious. At its core, buying local is a sustainable choice because of reduced transportation and food packaging. There are simple ways to make market shopping that much more (or rather, less!) impactful on the planet. The Saratoga Farmers’ Market collaborated with Sustainable Saratoga to compile tips for shoppers to be as “green” as the leafy collards we covet.

Photo courtesy of Pattie Garrett

1. Write a shopping list: Check the refrigerator to see what groceries you already have before leaving the house. A list will also limit the number of shopping trips you’ll take for forgotten items throughout the week.

2. Carpool: Trade off driving with family and friends to save on mileage and emissions. Bike or walk if you are able! Remember that on November 2nd, the market will move to Wilton Mall, where it will be held from 9:30-1:30 every Saturday in front of the Bon Ton entrance.

3. Take a bag, leave a bag: Have a stock of reusable bags at the ready. The Friends of the Market volunteers offer a “take a bag, leave a bag” initiative for those who forget to bring them, and also accepts donations of reusable totes.

Battenkill Valley Creamery, photo courtesy of Pattie Garrett

4. Return packaging: When making a purchase, ask the vendor if they reuse packaging. Battenkill Creamery sterilizes and reuses all of their glass dairy bottles that are rinsed and returned by customers. Bring back egg cartons, berry boxes, plastic planters, glassware, or rubber bands. Dump sturdier produce into a bag and return the packaging on the spot.

5. Buy in bulk: Buying large quantities of staple items saves on packaging, especially when you bring containers from home. Vegetables, cheeses, and meats can be repackaged and frozen for later use.

6. Contribute Compost: Divert food from the waste stream by bringing food scraps from home to add to the market compost bin, located near the market administrator’s table. The compost is brought to the Franklin Community Center and used for soil enrichment in their community garden.

Gomez Veggie Ville, photo courtesy of Pattie Garrett

7. Ask a vendor: If you’re looking for tips on proper food storage, returning packaging, buying in bulk, or cooking seasonal recipes, the best source of information is the person who grew, raised, or made the product.