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

Shop Local, Eat Fresh

Grass-Fed Beef

World Flavors: A Taste of France

By

By Andrea Grom

 

The Saratoga Farmers’ Market has vendors hailing from all corners of the world. This new series explores their culinary traditions, experiences, and delicious products. 

Christophe Robert of Longlesson Farm in Buskirk, NY, is passionate about food and farming. Robert hails from Lille, France, two hours north of Paris near Belgium. According to Christophe, the French love relaxed, multi-course meals and talking about food. Longlesson Farm “is like the French embassy; everything is cooked the French way.”  

Longlesson Farm was founded by Christophe’s in-laws, Bob and Melanie Mason. Bob was an accomplished vascular surgeon and an avid farmer. Over twenty years, Bob gradually grew the farm to its present 450 acres, raising grass-fed cattle and pigs, eventually specializing in Angus beef. Longlesson has been at the Saratoga Farmers’ Market since 2013. 

Longlesson Angus Winter

Christophe, his wife, Shannon, and their two children, James and Eva, joined Bob and Melanie fourteen years ago. Previously, the family spent ten years in French Guiana, South America, with the wonders of the Amazon at their doorstep. Before that, Christophe and Shannon lived in Niger, West Africa, where they met doing community service and later married. 

Before coming to America, Christophe had no experience in farming (he was a math teacher) but was deeply interested in the food aspect of beef. Over time, he developed skills in raising top-notch grass-fed Angus and stewarding the land. The herds are regularly moved to fresh pastures, streams, and ecologically sensitive areas have been fenced off, a gravity-fed watering system has been developed, and solar panels have been erected. 

Longlesson Farm, photo provided

Winter at Longlesson Farm is a time to rest and play before calving begins in the spring. Christophe cures meat for prosciutto and other fine charcuterie for his family and friends. He also prepares comfort foods like beef bourguignon (all wine, no water!) and steaks with rich Madeira or Cognac sauces. Christophe and his family will spend ten days in the Amazon in April; their first vacation in three years. 

Be sure to stop by Longlesson Farm’s stand on Saturdays for a great cut of meat from our favorite French farmer.  

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

 

Breeds Bring Many Benefits to Local Farms

By

By Julia Howard

Local farmers, who offer their products at Saratoga Farmers’ Market, raise specific breeds of animals for various reasons: good temperament, ability to improve cropland and wildlife habitat, ability to produce high-quality meat and poultry, and to produce products such as wool.

Ameraucana rooster at Squash Villa Farm, photo provided.

Jim and Himanee Gupta-Carlson’s Squash Villa Farm in Schaghticoke is home to several heritage breeds of chicken, including Ameraucanas. This species lays remarkable green eggs and produces dark, lean meat, an attribute of its active nature. 

“Ameraucana chickens take approximately six to twelve months to reach a harvestable size, compared to other breeds that can mature in just weeks,” says Jim. But Ameraucana chickens are well worth the wait. Their flavor is rich and complex and perfect for roasting and simmering in sauce or stew. 

Angus cattle at Longlesson Farm, photo provided.

At Longlesson Farm in Buskirk, Angus cows happily graze on 450 acres, rotating between fields. One of the farm’s owners, Christophe Robert, explains that their cows breed with the best Angus bulls. Christophe bases bull selection on calving ease, growth, and meat quality, but they also focus on docility and maternal attributes.

Natural colored Romney fleece from Elihu Farm, photo provided.

 

Mary and Bob Pratt,  from Elihu Farm in Easton, have been breeding sheep for over 30 years.  

“We realized that having a greater variety of fleeces would work better for our sales,” says Mary Pratt. “That meant we’d have long wool (from Romneys) and medium wool (from crossbred sheep).” 

Pratt notes that the breed does not affect the taste of lamb, which mainly depends on what they eat and how long they hang at the butcher.

 

 

Hebron Valley Veal owners Ariel Garland and Matt Campbell attribute the remarkable taste of their products, in part, to their whole-milk-fed calves from the farm’s herd of pastured Holsteins. That breed is notable for its milk production.

Pork and Greens, photo provided.

At Pork and Greens in Castleton, pigs of various breeds spend their time rooting, grazing, and lazing through their wooded spaces. A mix of species ensures diversity in characteristics and genetics, according to farm owner Isabel Buenaga. 

And, at Ramble Creek Farm in Greenwich, Josh Carnes takes pride in his herd of grass-fed Angus and Hereford cattle. It’s also home to forest-raised heritage-bred pigs and pasture-raised poultry.

This week’s recipe: Roast Heritage Chicken with Carrots

Dreaming of Summer with Winter-Time Steaks

By

 

By Pattie Garrett

Winter is edging toward spring. We might be daydreaming of summer evenings on the deck, savoring a steak from a pasture-raised cow raised by Longlesson, Lewis Waite, M&A, or Norseman farms grilled over a barbecue. Yet, as the chill from the still lingering snow emanates upwards, we quickly shift that line of thinking toward the warmth of indoors.

Fortunately, the meat and produce farmers at the weekly Saratoga Farmers’ Market can help us navigate that seasonal divide. The secret to a successful steak lies of course in how you prepare it. But that preparation is also enhanced by the tantalizing toppings that you add.

Grilled Sirloin Steak with Arugula by Pattie Garrett
Grilled Sirloin Steak with Arugula
Photo by Pattie Garrett

So consider fresh arugula from Pleasant Valley or Shushan Hydro Farms as a topping or side dish. Or mushrooms from Mariaville Mushrooms sautéed with bacon, garlic and rosemary. Or even perhaps a garlic herb butter with fresh pea shoots as a side.

Steaks that you buy at the farmers’ market will be frozen upon purchase. To enjoy their flavor to the fullest, give them some time to thaw completely. Don’t rush this process, advises Janet Lampman, of Lewis Waite Farm.

Before preparing the thawed steak, give it 30 minutes on the kitchen counter to come to room temperature. Then, dry it with a paper towel, and place it in a skillet – ideally cast iron – that is big enough to allow at least one inch of space around the steak.

Lampman suggests cooking the steak at a high heat for 2 minutes on each side, and then placing the skillet in an oven, heated to 200 degrees F, for an additional five to seven minutes. Then remove the steak from the pan but allow it to sit for about 5 to 10 minutes, which allows it to continue to cook as the internal temperature rises, then falls.

To top your steak, try:

  • Combining chopped garlic and herbs such as rosemary and thyme with butter. Roll the mixture into parchment paper, chill for two hours, and then slice over the steak.
  • Sprinkling fresh pea shoots or arugula over the steak before serving.
  • Sauteeing chopped bacon, oyster mushrooms, chopped garlic, herbs, and a dash of wine together and then pouring over the steak just before serving.

The Saratoga Farmers’ Market operates from 9 a.m. to 1 p.m. Saturdays through April at the Lincoln Baths Building in the Saratoga Spa State Park.

New York Strip Steak with Mushrooms

By

Adapted from recipe by Eating Well and shared by My Saratoga Kitchen Table

For preparing the steak, Longlesson recommends that the steak is at room temperature before cooking. Pat it dry and season. Get the skillet hot. Rub the steak with olive oil and place in skillet. Grill for 5 to 7 minutes per side. Cook it until the thermometer reads 115-120 degrees for medium rare. Set aside to rest for about 5 minutes. Top the steak with Garlic Rosemary Mushrooms from this recipe.

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market

• 1½ slices bacon, chopped*
• 1½ pounds Oyster mushrooms (can use a mix of cremini, shiitake and portobello) cut into ¼ inch slices*
• 2 garlic cloves, finely chopped*
• 1½ teaspoons chopped fresh rosemary*
• salt and pepper to taste
• ¼ cup dry white wine*

Instructions

Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.

 

Arugula is a Rocket | Did You Know…

By

Do you know …Why arugula also is known as rocket?

Technically, arugula’s nickname is derived from its scientific name “eruca sativa.” However, some food- and gardening-lovers’ web sites claim that the leafy vegetable gets its name for the lightning fast speed at which it grows.

Arugula is a cool season plant with an aromatic scent and rich nutty flavor. Its seeds will sprout within a few days of planting, and in the hotter summer months, it will bolt (or go to seed) quickly. However, careful maintenance and regular clippings can help this tasty green last almost year-long.

Arugula is very low in calories, containing three calories per ½ cup. It has a good balance of potassium as well as vitamins A and C, and magnesium. While it’s often used in salads, it also makes a great side dish. Try it steamed, sautéed lightly in olive, or on top of such items as pizza. It also tastes wonderful as a pesto. Simply combine it in a blender or food processor with walnuts, garlic, parmesan cheese, and olive oil.

Because arugula is such a fast-growing plant, it also is quite perishable. It is best to use it within a few days of purchasing it, or to keep a plant in a container or garden for daily use. According to the web site, recipechart.com, the smaller the leaf the milder the flavor. As a result, the smallest leaves work best in salads while larger leaves are more appropriate for cooking. In the spring and fall months, a wild arugula also is available. It has a stronger, nuttier taste and often works well as a garnish.

If you’re looking for other uses for arugula, check out Pattie Garrett’s recent story about her visit to Longlesson Farm by clicking here.

Here is a recipe she shares from Cook’s Illustrated:

Grilled Sirloin Steak Topped with Arugula

IMG_0193abweb

Ingredients

• 2 1 pound grilled sirloin steaks (or boneless strip or rib-eye)
• 6 Tablespoons olive oil
• 2 Tablespoons lemon juice
• salt and pepper
• 8 ounce baby arugula
• ⅔ cup Parmesan cheese, shredded

Directions

Slice grilled steaks thin against grain.

Fan slices on large platter.

Whisk oil, lemon juice, ¾ teaspoon salt and ¼ teaspoon pepper together in large bowl.

Add arugula and three-quarters of Parmesan cheese and toss to combine.

Arrange arugula down center of platter, allowing it to overlap steak. Sprinkle remaining Parmesan over steak and arugula.

What Does “Grass-Fed” Mean, Exactly? | Did You Know…

By

You may have heard the term “grass-fed beef” and wondered what it means. In a nutshell, “grass-fed” refers to cows, goats, bison, lambs and other animals who spend most of their lives foraging on pasture, eating high-quality grasses and legumes, instead of grains, soy, and other supplements provided through feed. Meat that comes from animals that have been grass-fed tends to be healthier and more flavorful, as a growing body of research is starting to show.

For instance, one serving of grass-fed beef offers 15 milligrams more of the healthy Omega-3 fatty acids than other kinds of beef. Levels of another health-promoting fat known as conjugated linoleic acid (of CLA) also are higher in grass-fed beef.  Grass-fed beef also provides 4 percent of the recommended daily allowance of Vitamin E compared with just 1.5 percent for grain-finished beef.

Such meat often is more expensive than grain-finished beef, because the cost of producing it is considerably higher. The animals grow at a slower, more natural pace when eating the grasses and legumes native to them, which makes raising them more challenging in colder parts of the country such as New York. Still, the animals lead less stressful lives and the benefits of the long, slow growth are reaped in the flavor of the meat produced. Many farmers encourage customers who want to reap the health benefits of beef to experiment with cooking different cuts of beef. This week’s recipe offers a way of cooking a Fresh Ham with Shallot Maple Dijon Reduction.

You can learn more about grass-fed beef as well as the revival of raising heritage breeds in this week’s article on Norseman Farms in Saratoga Today.