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Grazin' Acres Farm

Grazin’ Acres: Family farm brings meats and more to the farmer’s market

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By Andrea Grom

 

Farming is a family affair for the Mattisons. From sun up to sun down, Nathan and Meghan are hard at work on their 270-acre farm in Hebron, NY. More often than not, their children, McKenna (10), Landon (8), Kylie (4), and Nolan (1), are alongside, learning and helping. 

 

The Mattisons are happy to return to the Saratoga Farmers’ Market with their all-natural pastured pork and poultry, grass-fed beef and lamb, and golden honey. The family began attending the market in 2021 but took one year off after Nolan was born. Meghan, her girls, and the baby are at the market every Saturday. 

Nathan and Meghan met at the Washington County Fair in 2003 and bonded over their love of beef cattle. They decided to go into business together in 2010 when they merged their herds. A year later, they added pigs, chickens, and turkeys to the mix. In 2012, they had their first child and began to raise a family. Their farm and family have only grown since!

 

The Mattisons are strong proponents of regenerative agriculture. Nathan and Meghan’s beef, pork, and chicken are New York Grown and Certified, and they work closely with New York Soil and Water to ensure that they follow good environmental and animal welfare practices. Their cows, pigs, sheep, and chickens are regularly rotated on their land, giving them regular access to fresh pasture. They also put up their own hay and supplement the animals’ feed with local, non-GMO grains. Currently, the family is working with the USDA’s Natural Resources and Conservation Services to explore silvopasturing their pigs in their 70-acre forest. Clearly, all of their animals are lovingly and humanely raised, resulting in high-quality products.  

In addition to raising animals, the Mattisons have two acres of sustainably-grown vegetables, which they sell at the Chestertown and Glens Falls Farmers’ Markets and through their online store and CSA program. They also blend various seasoning mixes for their meats and are thinking of adding salads and minimally processed vegetables to their offerings now that they have a licensed 20c commercial kitchen. 

 

Find out more about Grazin’ Acres at https://www.grazinacresfarm.com/ and follow them on Instagram @grazinacres and Facebook at Grazin’ Acres Farm. And be sure to visit Megan and her kids at the Saturday Saratoga Farmers’ Market for delicious meat and honey! 

 

The Saratoga Farmers’ Market is open on Wednesdays from 3:00 – 6:00 p.m. and Saturdays from 9:00 a.m.-1:00 p.m. at High Rock Park in Downtown Saratoga. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

 

Oktoberfest-ivities to celebrate local fall food and drink

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By Emily Meagher

As the air gets a slight chill, we look forward to incorporating fresh produce and locally crafted products into the many festivities that the fall season offers. Before we can think of Thanksgiving or Halloween, the Bavarian Oktoberfest gives us a joyful excuse to start connecting food and community in September.

Yes, September: Oktoberfest takes place in the two-plus weeks leading up to October. The world’s largest “Volksfest,” a beer festival and traveling funfair, originated in 1810 and is held annually in Munich. If you are looking to host your own Oktoberfest celebration, here are some ideas for items to grab from the farmers’ market to honor traditional Bavarian foods while supporting local food and drink producers.

Mean Max Brew Works, photo by Emily Meagher

The classic image of Oktoberfest is gleeful celebrants toasting (or “prost” ing) massive glasses of beer. The Saratoga Farmers’ Market’s newest vendor, Mean Max Brew Works, offers a special “Sixteen Days” Oktoberfest beer, referencing the traditional length of the fest. The brew is a traditional German-style lager and comes in four packs of pint-sized cans (two of which add up to the standard one-liter Oktoberfest serving). Mean Max offers other beers like sours, ales, and stouts, as well.

Ramble Creek Farm, photo by Emily Meagher

Then, for food. As expected, pork plays a part in traditional festivities in the form of sausages and shoulder and knuckle roasts. Stop by Ramble Creek Farm, Grazin’ Acres Farm, or Mariaville Mushroom Men to pick up a pork cut of your choice. But an even more common meat found at German celebrations is roasted chicken. Pick up a whole bird or parts at producers like Squash Villa Farm, Longlesson Farm, Ramble Creek Farm, or Grazin’ Acres Farm. Season thoroughly with poultry seasoning, found at Muddy Trail Jerky. And a lesser known but equally traditional protein is “Steckerlfisch,” literally meaning fish on a stick. Use whitefish, mackerel, or trout from Pura Vida Fisheries and roast with oil, garlic, and spices.

Radishes, photo provided by Green Jeans Market Farm

Lastly, include dishes made from seasonal produce like salted beer radish, available at Green Jeans Market Farm, which serves as a light snack to wash down all that beer. Other traditional snacks include potato pancakes or dumplings, sauerkraut, and of course, freshly baked soft pretzels. Dip the latter in this “obatzda,” a Bavarian beer cheese spread.

This week’s recipe: Obatzda (Bavarian beer cheese spread)

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