Saratoga Farmers' Market

mushrooms

Goose Egg Omelet

By

Recipe shared by Squashville Farm

Makes 2 large omelets

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 goose eggs* (can substitute 4 duck eggs* or six chicken eggs*)
● 1 small onion or scallion*, minced
● 1 cup mushrooms*, diced
● 1/2 cup pea shoots*
● 2 oz. feta cheese*
● olive oil or butter
● salt and pepper

Instructions
1. Gently break goose eggs into a bowl and whisk yolks and whites together.
2. Heat olive butter in a skillet and saute onion and mushrooms until lightly browned. Turn off heat and add cheese and pea shoots.
3. Gently heat an omelet pan or flat skillet. Add a little bit of olive oil or butter.
4. Spoon half the egg mixture into the omelet pan. Cook for 1-2 minutes, gently moving skillet so that egg sets into a thin circle. Use a spatula to keep ends from sticking to pan.
5. Add half the vegetable and cheese mixture to one half side of the omelet. Gently flip the other half over the mixture to form a half moon shape.
6. Cook for an additional 1-2 minutes, before using spatula to place omelet onto plate. Serve with additional cheese, pea shoots, and/or salsa if desired.

Grilled Oyster Mushrooms

By

Recipe courtesy of Ramble Creek Farm

 

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 lb. blue oyster mushrooms*
  • Lime juice from 2 limes
  • 3 Tablespoons avocado oil
  • Sea salt

 

Instructions

  1. Pull apart the oyster mushroom cluster. The cap and stem will pull off from the base with ease.
  2. Rinse the mushrooms and toss with 1 Tablespoon avocado oil.
  3. Juice two limes and mix with the remaining avocado oil.
  4. Grill over medium heat with the cap side down. While the mushrooms are on the grill, baste the gills of the mushrooms with the lime marinade. Grill for about 5 minutes until the mushrooms soften and have nice grill marks.
  5. Sprinkle sea salt over the blue oyster mushrooms and enjoy!

Rambling from Colorado to New York

By

By Kara Winslow

While living and vegetable farming in Fort Collins, Colorado, Ann and Josh Carnes decided to move east, after discovering their Ramble Creek Farm near Greenwich in Washington County. Ann’s background with her permaculture degree from Indiana University and Josh’s experience as a retired lieutenant firefighter and handyman has created a well-rounded partnership in farming.

This ambitious couple became vendors at the Saratoga Farmers’ Market less than seven months after establishing Ramble Creek. They currently raise mushrooms, blueberries, poultry, and livestock, and are applying for organic certification and starting a commercial kitchen to expand their products.

Ann explained, “There is an unfulfilled niche for growing and selling mushrooms.” Currently, they raise a variety of mushrooms such as lion’s mane, shiitake, maitake, and blue and canary oyster, in truck-sized refrigerated coolers.

Most of their meat production is still in progress, but they’ll be offering pasture raised chickens in the near future. Beef production will start in October, and customers can pre-order turkeys for Thanksgiving.

Ann and Josh emphasize the layout of the land so all animals work together to create a happy and healthy environment. Their heritage breed Berkshire and Tamworth pigs are “forest pigs,” which control the underbrush on the farm’s edge. In August, pork ordered through their website will be available for on-farm pickup.

When the pigs move to a different section, they wag their tails excitedly ready to take on the next spot. Ann and Josh will use wood from the cleaned-out sections and watch for new wild plants and ferns.

Young chicks and turkeys start their lives in the two barns that are on Ramble Creek’s distinct logo. After growing for several weeks, they continue on pasture. They follow the cattle in movable coops, to eat the plants the cattle haven’t grazed and scratched the soil. When the grass regrows, it is beautiful, rich, nutritious and green.

Ramble Creek Farm is as impressive as the products they offer at the Saratoga Farmers’ Market. Visiting their farm showed the dedication Ann and Josh have put towards their land and their animals. Ramble Creek Farm participates at the Market on both Wednesdays and Saturdays.

The Saratoga Farmers’ Market is open from 3 p.m. to 6 p.m. on Wednesdays and 9 a.m. to 1 p.m. on 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.

Saratoga Farmers' Market