Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

Shop Local, Eat Fresh

National Farmers Market Week

Celebrate farmers during National Farmers Market Week – and every week

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By Marie Sova       

The value of farmers’ markets to communities is immense, and strengthening that bond is one important mission of the Saratoga Farmers Market. Behind that bond are the farmers whose hard work, dedication to agriculture, and beautifully produced foods make the market possible. In honor of next week’s August 6-12 observance of National Farmers’ Market Week, we want to share a bit about what makes our market stand out.

The Saratoga Farmers Market, founded in 1978, is among the oldest continually running farmers’ markets in New York State. It is a producer-only market, which means all items sold at the market are grown, raised, or made by the farmers and other artisans who are a part of the market. The market also defines “local” quite specifically to those whose farms or businesses are within a 50-mile radius of downtown Saratoga Springs. 

As an entity run by a non-profit association consisting of current and former vendors, the Saratoga Farmers Market sees the bond between customers and vendors as a key asset and strives each week to create an enjoyable and welcoming atmosphere for everyone. That connection is important to the market because it helps customers know more about the foods they buy, says Charles Holub of Scotch Ridge Berry Farm. “It builds trust between the customer and producer, particularly for organic growers,” Holub says.

 The market has changed considerably over its 45 years but remains what Phyllis Underwood of Shushan Hydro Farms calls “a place where consumers can meet their farmers and learn about how they grow and provide food.” Such programs as the Power of Produce Club (PoP Club), Wednesday workshops, and the expansion this year of the market’s long-running community compost project help inform shoppers and give them opportunities to participate in creating a thriving local economy.

That participation is something that farmers markets nationwide encourage, says Diane Eggert of the Farmers Market Federation of New York. She suggests several ways for you to get involved, such as:

  • Bringing family and friends to their local markets;
  • Posting pictures of market purchases on social media and tagging the markets;
  • Talking to vendors about how they produce their goods;
  • Trying a new vegetable or other food item available at the market;
  • Supporting a market’s growth with donations.

 “Shopping at farmers markets nourishes us – our bodies as well as our souls,” Eggert says. “The foods that people purchase at farmers’ markets are the best they can buy for their families.” 

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.

‘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