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Saratoga Farmers’ Market Meat Producers

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Elihu Farm, photo by Emily Meagher

By Mary Pratt

The meat vendors bring cuts of beef, goat, lamb, pork, and veal all year. They humanely raise animals and are not CAFOs (concentrated animal feeding operations). Growth promoting hormones and routine antibiotics are never used, and no animal by-products are ever fed.

Ramble Creek Farm, photo by Pattie Garrett

Josh Carnes started Ramble Creek Farm in 2018. The farm raises heritage-breed pigs to produce their “forest-raised pork,” which lives in their woods protected by an electric-powered net. The farm also produces beef.

Nathan and Meghan Mattison started Grazin’ Acres Farm in 2012 after meeting at the Washington County Fair, where they continue showing their cattle. They offer beef cuts and will provide custom cuts that customers order. They also pasture-raise their heritage breed pigs. In the future, they’ll also offer cuts of lamb.

Longlesson Farm, photo by Pattie Garrett

Another beef and pork producer, Longlesson Farm, has been a vendor for many years. The farm, started by Christophe Robert’s wife Shannon’s parents, now has 450 acres that supply pasture and hay for their herd of Black Angus. They’ve learned that grass is good for cows, and cows are good for grass! And they’ll have new cuts of pork in the fall.

 

 

Hebron Valley Veal, photo by Pattie Garrett

Hebron Valley Veal is also a new vendor. Ariel Garland and Matt Campbell raise calves from their dairy cows. Their calves are never tethered and receive milk from their registered Holsteins. When six months old, the calves are processed for rose veal cuts, which are lean and tender.

The Market’s goat meat producer, Squash Villa Farm, run by Himanee and Jim Gupta-Carlson, recently bought historic Wright farm in Easton, where French Alpine descendant goats enjoy grazing. Squash Villa is the only goat farm at Wednesday and Saturday Markets.

Mary and Bob Pratt have raised lamb since 1987 at Elihu Farm, named for Revolutionary Patriot Elihu Gifford. Their sheep are purebred Romneys (longwool) and crossbreds (medium wool). Their cuts of lamb are very healthy since most of the fat surrounds the muscles and is easily trimmed.

Mariaville Mushroom Men is from Schenectady County. Bobby Chandler said that in addition to mushrooms, they raise pork and currently offer seasoned bacon, pork chops, and spare ribs.

This week’s recipe: Lamb Satay

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.