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Every day is Earth Day at the Saratoga Farmers’ Market

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By Emily Meagher

Sustainable mushroom boxes at 518 Farms, photo by Pattie Garrett

Happy Earth Week! Some places celebrate Earth Day, others make it a weeklong event, and others organize month-long festivities. At the Saratoga Farmers’ Market, we like to think that every day is Earth Day.

Farmers’ market operations are inherently more sustainable than factory and grocery store operations. Most obviously, vendors produce food locally, cutting down on transportation impacts. The Farmers Market Coalition cites that, on average, food travels over 1,000 miles from the point of production to the retail store. In contrast, practically all vendors at the Saratoga Farmers’ Market live just a county away from the market.

Many grow and produce their food with extra care for the environment, for instance, by growing organically or choosing sustainable packaging. Think compostable mushroom boxes, egg carton returns, or glass deposits on items like maple syrup, yogurt, or kombucha. “It’s obvious to consider the earth when you’re a farmer; your hands are literally in the dirt. But other food producers are equally responsible for operating sustainably,” said Shane Avery, owner of Junbucha.

Reusable bags and package free produce at Owl Wood Farm, photo by Pattie Garrett

That green focus is evident in customers’ minds, too. Customers are prepared to shop with reusable totes and netted produce bags. They religiously return their empty containers. They often choose the more sustainable options even if it costs a little more. Julia, one market customer, stopped by to return her glass maple syrup jar, calling choosing glass over plastic “the intuitive choice.” She chooses jars as they are reusable, returnable, recyclable, and she uses them to store granola at home before returning them.

Composting at the Saratoga Farmers Market, photo by Madison Jackson

And then, there are the green choices that extend further than the farmers’ market. The Saratoga Farmers’ Market’s partnership with the Franklin Community Center is a prime example: customers drop off compost at the farmers’ market to be used in the Center’s community garden, while vendors donate unsold food to the food pantry.

All these green efforts point out a quiet strength of farmers’ markets: their belief in the efficacy of traditional ways, where less is more, quality trumps quantity, and there is a deep-rooted connection to the earth.

This week’s recipe: Local Bacon and Cheese Quiche

Green Herb Yogurt Dip

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Adapted from the recipe by Washington Post Going Out Guide assistant editor Emily Codik
Makes 6 servings

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups plain Greek yogurt* (or full-fat plain yogurt*)
● 3 tablespoons finely chopped fresh mint*
● 3 tablespoons finely chopped fresh parsley*
● 1 tablespoon finely chopped fresh dill*
● 2 cloves garlic, grated
● Zest of 1 lemon plus juice of 1/2 lemon
● Kosher salt and freshly ground black pepper

Instructions
Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover tightly and refrigerate until ready to serve.

Notes
● Storing: You can make this ahead and refrigerate for 3-4 days. Do not freeze.
● Variations: Mix and match herbs however you like by adding fresh chives, tarragon, or basil. You can also substitute apple cider vinegar for lime juice. If you want to add some heat to this dip, add a fresh jalapeno. Half the jalapeno, remove the seeds and ribs and chop finely.
● Using this dip: Dip in fresh veggies such as carrots, cucumbers, and cherry tomatoes. If you love making salads, toss your greens in this dressing. Try using as a sauce for kebabs, grilled meat, or poultry. Or use as a topping for grilled vegetables or burrito bowls.

Farmers’ Market Green Salad

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Photo by Pattie Garrett

Adapted from the recipe featured in Cook’s Illustrated and shared by My Saratoga Kitchen Table

Ingredients
*Ingredients currently available at the farmers’ market

For the Salad’s Base:
● A handful of mesclun leaves*
● A handful of arugula*
● A handful of mustard greens*
● Add herbs such as parsley*, basil*, dill*, or other favorites*

For the Croutons:
● 5 cups of ¾ inch bread cubes from ciabatta or crusty rustic loaf*
● ¼ cup water
● ¼ teaspoon table salt
● ¼ cup olive oil

For the Vinaigrette:
● 1 Tablespoon balsamic vinegar
● 1½ teaspoons very finely minced shallot*
● ½ teaspoon mayonnaise
● ½ teaspoon Dijon mustard
● ⅛ teaspoon table salt
● 3 Tablespoon olive oil

Instructions
1. For the salad: Toss greens together in a large bowl.
2. For the croutons: Place bread cubes in a large bowl. Sprinkle with water and salt. Toss, squeezing gently so the bread absorbs water. Heat olive oil and soaked bread cubes in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
3. For the vinaigrette: Combine vinegar, shallot, mayonnaise, mustard, and salt in a small bowl. Whisk until mixture looks milky and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on the surface as you whisk, stop the addition of oil and whisk the mixture well to combine, then resume whisking in oil in a slow stream. The mixture should be glossy and slightly thickened with no pools of oil on the surface.

Notes
● Season croutons with favorite dried herbs and spices.
● Top with microgreens, veggies, fruit, crumbly cheese, seeds, or nuts.

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.