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Farming philosophies and practices

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By Himanee Gupta-Carlson

What are your farming practices?

As a farmer, I receive this question in varying forms often from customers who visit the Saratoga Farmers’ Market. So do many of the other agricultural vendors who bring fruits, vegetables, meats, eggs, cheeses, spirits, and other locally produced items to market. I appreciate the question. It creates an opportunity to chat and build a relationship through a sharing of farming philosophy. But because farming is a personal endeavor, how the question gets answered varies.

I decided last Saturday to ask a few of my farmer friends at the market to share their philosophies and practices. Here’s what I learned:

Moxie Ridge Farm & Creamery, photo provided

From Lee Hennessy, owner of Moxie Ridge Farm, which brings goat milk, yogurt, and cheeses to market as well as pork: “The philosophy behind my farm … is based in terroir (a French term that depicts a sense of place in food and wine).”

For Hennessy, terroir is achieved through what his goats and other animals eat: “Everything is non-GMO and comes from within 10 miles of my farm. That sense of place in milk and in meat is what makes it unique.”

From Andy Burger, of Burger Farm, a multi-generation family farm that brings seedlings, potted plants, and vegetables to market: “We are no-spray, non-certified organic. We try and keep as close to naturally grown as we can.”

Burger’s MarketGarden, photo by Pattie Garrett

Burger’s use of the terms no-spray, organic, and naturally grown offers a means to differentiate many practices. “No spray” means no chemical insecticides, herbicides, or fungicides are used to protect crops from pests. “Organic” allows for certain spraying and fertilizer use, while “naturally grown” further limits these uses to materials that are fully natural. “Non-certified” highlights the fact farms use organic and naturally grown methods but have not sought formal recognition. Such is the case with my farm. We do not use sprays and minimize organic fertilizer use by incorporating animal manure into our soil.

Green Jeans Market Farm, photo provided

Organic certification comes from the USDA. It is expensive and time-consuming, but it ensures crops are grown in the cleanest possible environment, as Echo Creek Farm owner Jennifer Palulis has explained.

And the difference between certified organic and certified naturally grown? “The single biggest difference is the certifier,” says Jason Heitman of Green Jeans Market Farm, which receives its certified naturally grown recognition from another farmer. “I don’t use the USDA; I use a colleague.”

This week’s recipe: Summer Squash Pasta Bake

‘Look, don’t touch’ keeps produce healthy and safe

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By Himanee Gupta-Carlson & Madeline McCarthy

Owl Wood Farm, photo by Pattie Garrett

The escarole sat crisply in my display bin at the Saratoga Farmers’ Market. It caught the eye of a customer.

I greeted him, and he asked, “Is this lettuce?” As he did so, his fingers wrapped impulsively around the leaves, cradling them.

“Please,” I said. “Can I ask you not to touch?”

The customer felt bad. I did, too. But as the COVID-19 pandemic continues we all are adapting to new practices of interacting with each other and the fresh foods at the market. Asking customers not to touch products until they have committed to buying them now is among the Saratoga market’s safety rules.

As we celebrate National Farmers Market Week this week, we also highlight how not touching fresh fruits and vegetables minimizes damage while also easing the risk of Coronavirus spread. In addition, the food remains safe and healthy with the farmers being the only ones touching the produce prior to purchase.

But how does one buy without touching?

Raspberries from Burger’s MarketGarden, photo by Pattie Garrett

Jason Heitman of Green Jeans Market Farm helps customers choose tomatoes by asking them what sizes they prefer and when they plan to eat them. He checks the bottoms of tomatoes to gauge their ripeness, noting that not fully ripened fruits will continue to ripen until consumed.

Brian Talmadge of Talmadge Farm encourages customers to choose beans that look wrinkle-free and shine. Cucumbers, he says, also have a shine.

Charles Holub of Scotch Ridge Farm brings handpicked berries to market that have attained enough sweetness to be eaten immediately or frozen for later use.

Greens from Squashville Farm, photo by Pattie Garrett

Such greens as lettuce, kale, and escarole are harvested one or two days before market so they can be washed and cooled for maximum crispness. They might wilt during a market from exposure to sun and wind but will rebound when rinsed in cold water. If stored in a produce bag in the refrigerator, they’ll remain fresh for up to a week.

I explained to my customer who mistook escarole for lettuce that it was a green from the chicory family and often used to make Beans and Greens. I also noted that it, like many other greens, was delicious sautéed with a bit of olive oil, black pepper, and garlic.

He bought the escarole and, like many others, thanked us for keeping the farmers market safe.


This week’s recipe: Spinach Salad with Peaches and Beets

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

Farmers’ market still essential to community

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By Himanee Gupta-Carlson

Customers respecting social distance while shopping at Elihu Farm’s stand, photo by Pattie Garrett

Community life in and around Saratoga has shut down in the effort to slow the Coronavirus spread. One space that remains open is the Saratoga Farmers’ Market on Saturday mornings at the Wilton Mall.

The market, deemed an essential service, set up outdoors last Saturday in the parking lot outside the shuttered mall. Market staff created “stalls” out of parking spaces and placed vendors in spots that were spaced to maintain a safe distance.

Vendors set up tables and in some cases tents. They donned rubber gloves and had disinfectant wipes and sanitizer on hand.

What makes farms and farmers’ markets essential?

Most crucially perhaps is the fact that they offer food that is locally grown. You can find fresh vegetables, eggs, and chicken at the Saratoga Farmers’ Market, along with such storable vegetables like carrots and potatoes; beef, pork, lamb, and goat; and even shelf-stable sauces, pickles, and dried beans.

Hannah Odasz of Pleasant Valley Farm, photo by Pattie Garrett

“We need to be able to get our food to the community,” said Jason Heitman, of Green Jeans Market Farm, a vegetable grower.

“Farms are the heart of community,” added Julie Noble, of Ramble Creek Farm, which offers mushrooms and meats. “It’s important to keep food local, especially at this time.”

Farmers’ markets rarely operate outdoors before May. Last Saturday was sunny but windy, with temperatures that were below freezing.

As a vendor myself, I shivered through three layers of jackets, wool socks, and gloves. I filled my table with eggs and set out coolers of meat. I was unsure what to expect, but as market regulars and new customers arrived, it quickly became apparent that many hungered not only for food but a sense of community, too.

The Food Florist, photo by Pattie Garrett

Amid sales, vendors and customers exchanged news. There were no handshakes or hugs, but plenty of laughs and well wishes.

“We’ll be continuing the market every week,” said Beth Trattel, market board president and owner of Something’s Brewing. “We’re working with the mall to ensure that the space that we’re in remains safe.”

Kelley Hillis of Puckers Gourmet Pickles could not offer samples of her pickles but did display their award-winning ribbons on her coat.

“Farmers markets are vital,” she said. “The money spent here supports a local producer. It helps keep my family, and other farm families fed.”

 

This week’s recipe: Roast Chicken

10 Things You Might Not Know Are Sold at the Farmers’ Market

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By Julia Howard

Upon the first look, the farmers’ market can be overwhelming. Tables are piled high with produce, coolers are full of meat and cheeses, and display cases tower high with bottles of syrup and jars of jam. In addition, products available at the farmers’ market change slightly each season. Here’s a peek at 10 things you might not know are sold at the Saratoga Farmers’ Market.

Shaving soap from Moxie Ridge Farm, photo provided

1. Shaving soap
“Soft Serve” shaving cream is an old-fashioned wet shaving soap made from goat milk and pig lard. This nourishing specialty soap is made exclusively at Moxie Ridge Farm. Just add some water, lather with a shaving brush, and enjoy the lather for a smooth shave.

2. Mushroom coffee & teas
Mariaville Mushroom Men have made it easy to enjoy a daily serving of mushrooms with their perfectly blended mushroom teas that come in easy to use teabags. Looking for something a little more robust? Scoop, stir and enjoy their instant mushroom coffee.

The Vermont Spätzle Company, photo provided

3. Spätzle (gluten-free)
The Vermont Spätzle Company has traditional spätzle that is no-boil, ready in 5 minutes, and gluten-free. What’s even better is that this spätzle is as versatile as it is tasty. The Vermont Spätzle Company has dozens of quick and easy spätzle recipes on their website.

4. Goat
Goat has a distinct flavor that is leaner than lamb and can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Find a variety of cuts, ribs, and roasts at Squashville Farm.

5. Dog treats
Dog treats are serious business at the farmers’ market. Longlesson Farm and Lewis Waite Farm both offer beef bones specifically for dogs. Something’s Brewing makes ‘beastly bites’ dog biscuits from all-natural ingredients. And, Mugzy’s Barkery has a whole line of treats and cakes made from all-natural and organic ingredients.

Earth to Mind, photo provided

6. CBD oil
With high-quality hemp grown and processed here in New York, Earth to Mind CBD products are designed to help relieve stress, soothe pain, and attain a sense of well being when added to your holistic routine. If you’re looking for an alternative form of healing, visit Earth to Mind about adding CBD oil to your holistic routine.

7. Take-home meals
The Food Florist offers a variety of frozen take-home meals made with carefully sourced ingredients so you won’t have to compromise over convenience. The Food Florist offers a variety of casseroles and lasagnas to choose from, even breakfast and gluten-free options.

8. Hormone balancing seed blends
Seed cycling is an easy and functional way to get nutrients in the body to help women rebalance their hormones. Moon Cycle Seed Company blends four seeds: pumpkin, flax, sunflower, and sesame. When ingested in a specific combination daily, they provide the body with essential nutrients.

Pea shoots at Pleasant Valley Farm, photo provided

9. Shoots
Whether you eat them by the handful, put them on a salad or sauté them with garlic, pea and radish shoots offer a burst of nutritious and delicious flavor. Varieties of shoots are growing in the greenhouse at Pleasant Valley Farm and Green Jeans Market Farm.

10. Beef Jerky
Muddy Trail Jerky offers handcrafted beef jerky in 13 flavors. Sweet, savory, or spicy options include Bourbon Barbecue, Habanero Mango, Bacon & Molasses just for starters. Visit their stand for over 50 varieties of dips, rubs, seasonings, and meal starters. Is beef not your thing? Try Zen Jerky by Vital Eats. This flavorful, plant-based jerky is packed with protein.

Every morning, A Farmer Greets His Bees

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By Kara Winslow

Jason Heitman starts his day of farming with a quick stop at the beehive, where he listens to the happy whir within and then greets the bees. The ritual fits into his philosophy of farming, which is all about learning how “to read the land better and influence it less.”

Heitman owns Green Jeans Market Farm, one of the new Saturday vendors at the Saratoga Farmers’ Market. He farms on one-eighth of an acre of land leased from another market vendor, Otrembiak Farm.

The land – uncultivated – was covered with perennial grass, six feet tall. It now hosts rows of intensively cultivated vegetables and herbs.

Heitman was an English major in college. He graduated, landed a job in technology, and then decided he wanted to become a farmer because he saw it as a means of offering safe and healthy food to his community. He wanted to “do it right” so he picked up a book and learned about how food systems operated.

He completed internships at a farm in Denver and with Pleasant Valley Farm, also a Saratoga Farmers’ Market vendor, for a year and a half, “every moment of which was precious.” He also worked with other market vendors to learn how different farming systems worked.

Green Jeans became “certified naturally grown” before Heitman sold his first radish. The designation indicates that the farming is done without synthetic fertilizers, pesticides, herbicides or genetically modified organisms. It is comparable to being certified organic except that the certification relies upon peer inspections and direct relationships between like-minded farmers.

Heitman does his farming by hand and remains attentive to the natural processes of the land. The evidence of his labor is found at his booth at the south end of the market in the array of greens he brings each week.

Heitman credits his ability to farm to the help he received from other farmers. Now, he too wants to reach out and help others. “It’s always on the back of my mind,” he says. “I know this farm is small, but I hope to be able to help others as they’ve helped me.”

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at High Rock Park. Find us on Facebook, Twitter, and Instagram, and check us out on the FreshFoodNY app. E-mail friends@saratogafarmers.org for volunteer opportunities.