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Nettle Meadow Farm

Christmas on the Farm

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By Julia Howard

Opening boxes of holiday decorations, preparing festive seasonal foods, and gatherings with friends and family are some of the ways that we celebrate the holiday season. This time of year evokes different memories for all of us. This week, we look to our local farmers and producers as they share some of their favorite memories of Christmas on the farm.

Laurie Kokinda’s horse Hyde, photo courtesy of Laurie Kokinda

“When we were kids, Christmas Eve was always our big dinner and presents,” shares Laurie Kokinda of Kokinda Farm and Laurie’s Jams and Jellies. “Christmas morning, we always saddled horses and went for a trail ride through Luther Forest. Back then, it was a single dirt road and especially beautiful if we got fresh snow.”

Jim and Himanee Gupta-Carlson of Squashville Farm explains that many religious and cultural traditions have shaped their holiday festivities. Their move to the Upstate NY area and involvement in local farmers’ markets has also guided their holiday rituals. “We always get a fresh tree from Charles of Scotch Ridge Farm,” says Himanee Gupta-Carlson. “We celebrate the Feast of the Seven Fishes on Christmas Eve with seven (or sometimes more!) types of shellfish or fish from Pura Vida Fisheries, and we like to do purple potato latkes during Hanukkah and a roast duck on Christmas Day,” Gupta-Carlson adds.

Slate River Farms, photo courtesy of Nellie Lovenduski

At Nettle Meadow Farm and animal sanctuary, Christmas is celebrated with a big holiday bash hosted by the farm owners for the employees. The farm’s annual party includes a feast, a secret Santa gift swap, games, and good conversation. Farmworker Sean Dean jokes that the farm’s geriatric rescue turkey has the safest home at the farm.

 

Slate River Farms, photo courtesy of Nellie Lovenduski

Nellie Lovenduski of Slate River Farms shares memories of family snowshoeing on the farm, taking chickens for rides in snow tubes, and ice skating on Ensign Brook.

Anna Mae Clark, a long-time market member and best known as ‘the jam lady’, recalls memories of cookies and sweet treats throughout the Christmas season. “My mother made New Year’s cookies around Thanksgiving, and the cookies aged in a crock until they were ready to be devoured at Christmas festivities,” reminisces Clark. Baking her favorite sugar cookies, her grandmother’s oatmeal-raisin cookies, and her brother’s favorite chocolate chip cookies evoke her most meaningful holiday memories of time shared with family.

This holiday season, we encourage you to build traditions of your own. Perhaps by sharing a favorite recipe, shopping for your holiday feast at the farmers’ market, or simply spending time with loved ones — which is where the true spirit of the season lays.

 

This week’s recipe: Buttery Breakfast Casserole

Saratoga Farmers Experience Joy of Animal Births

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By Himanee Gupta-Carlson

Our goat Tory went into labor Sunday afternoon. My husband Jim Gupta-Carlson, who had been keeping watch overnight, was ready with his “kidding kit”: sterile gloves and lubricant; towels to help dry the kids; iodine for cleaning; and molasses in warm water as a treat for the new mother.

Goats most often give birth to twins. The kids usually arrive one a time. Tory’s nearly tumbled out together. Jim donned gloves, applied lubricant, and helped Tory deliver her kids, one by one.

Kids at Squashville Farm, photo courtesy of Squashville Farm

Within an hour, the kids were standing and suckling at Tory’s udders. Spring is the season of babies for Saratoga Farmers’ Market vendors who raise animals. At Nettle Meadow, Moxie Ridge, Lewis Waite, Mariaville Mushroom Men, Squashville, and other farms, chicks, ducklings, and goslings are chirping; lambs and kids are prancing about; and soon piglets and calves will appear in woods and pastures.

In ideal circumstances, the animals birth on their own. But when complications arise farmers help.

At Elihu Farm, 70 ewes are giving birth this spring. One ewe had been in labor for a long time, so Bob and Mary Pratt intervened. Bob held the animal’s head, and Mary found that one lamb was in a breech position. She straightened the legs and pulled it out. A second one followed. Thanks to the intervention both lambs and their mother are doing fine.

At Longlesson Farm, Christophe Robert is looking forward to 35-40 calves in late June. The cows give birth outdoors, and by the end of the day, the calves are running around their mothers, sniffing curiously, shaking their limbs.

“I never tire of watching them,” Robert says. “All that energy.”

Orphaned calf at Longlesson Farm, photo courtesy of Longlesson Farm

Once, he found a calf that had lost its mother lying alone. He carried it indoors to warm it up, and his family fed it with a bottle until it could survive on its own.

At Ramble Creek Farm, Ann and Josh Carnes are preparing for piglets. Last year, Ann recalls, the sows created shelters in bushes as their deliveries drew near. Josh camped out with them in the woods, prepared to help if necessary. But the sows birthed on their own.

 

Red Carpet Winners at the Saratoga Farmers’ Market

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By Kristin Cleveland

Roll out the red carpet! Oscars season is approaching, but you don’t have to wait for the announcement of nominees to bring the stars into your home. Move over Lady Gaga, make room for prize-winning pickles, cheesecakes, yogurts, whisky, milk, mushrooms and more, all available every Saturday at the Saratoga Farmers’ Market.

Award winning pickles, photo by Pattie Garrett

Just over a month ago, at the 21st Annual Rosendale International Pickle Festival, longtime Saratoga Farmers’ Market vendor Puckers Gourmet won two ribbons, placing first in the sweet pickles category and second for pickled vegetables. This past summer, Grandma Apple’s Cheesecakes won the President’s Choice award at Saratoga’s All-America Dessert Festival, and at the 2018 Ballston Spa Chocolate Fest last February, her cheesecakes tied for first place in the Judge’s Choice category and won the Fan Favorite Award.

Gold medal yogurts, photo by Pattie Garrett

Several of the Greek yogurts made by the Argyle Cheese Farmer have taken the gold medal at the New York State Fair in recent years, and their Amazing Grace aged cheese won a silver. Another local dairy, Nettle Meadow Farm, has won multiple awards for its soft cheeses made from combinations of goat, sheep and cow milks. These include a gold medal at the 2016 World Cheese Championship for Nettle Meadow’s Kunik, and a first place award at the 2017 U.S. Cheese Championships for its Briar Summit cheese.

At the Great American International Spirits Competition held in May of 2018, Saratoga County’s own Yankee Distillers took medals for its malt, rye, wheat, and bourbon whiskeys. Battenkill Valley Creamery is a recipient of the Highest Quality Milk in New York State award, and Saratoga Apple was lauded by I Love NY for the cider it makes from a blend of apple varieties. 

In addition to individual vendors’ awards, the Saratoga Farmers Market itself is a winner! In 2016 the market was named the “number one must-visit farmers’ market in New York State” by I Love NY. It has also earned the American Farmland Trust’s award for number one market in New York State and second in the entire country, and it regularly tops polls of regional customers.

Best of all, these winners can be enjoyed close-up! Come to the Saratoga Farmers’ Market on Saturdays from 9 am – 1 pm year-round to sample these award winning pickles, cheeses, cheesecakes, whiskeys and many other tasty local treats.

Baked Goat Cheese

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Adapted from the recipe by America’s Test Kitchen, shared by My Saratoga Kitchen Table

Serves: 6

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

For the goat cheese:

  • 3 ounces Melba Toasts, white, (2 cups)
  • 1 teaspoon ground black pepper
  • 3 large eggs*
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon minced fresh thyme leaves
  • 1 Tablespoon chopped fresh chives*
  • 12 ounces goat cheese*, firm
  • olive oil

For vinaigrette and salad:

  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon minced shallot
  • 6 Tablespoons olive oil
  • 14 cups hearty greens*
  • ground black pepper

 

INSTRUCTIONS

  1. For the goat cheese: In a food processor, process Melba toasts to fine even crumbs, about 1½ minutes. Transfer crumbs to medium bowl and stir in pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl.
  2. Divide cheese into 12 evenly sized pieces. Coat each with herbs. Transfer to egg mixture, turn each piece to coat, transfer to Melba crumbs and turn each piece to coat, pressing crumbs into cheese. Freeze the cheese until firm, about 30 minutes. Adjust oven rack to the upper position, heat to 475 degrees.
  3. Remove the cheese from freezer and brush tops and sides evenly with oil. Bake until crumbs are golden brown and cheese is slightly soft, 7 to 9 minutes, longer if the cheese is completely frozen. Using a thin metal spatula, transfer cheese to a paper towel-lined plate and cool for 3 minutes.
  4. For vinaigrette and salad: Combine vinegar, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season to taste with pepper.
  5. Place greens in large bowl, drizzle vinaigrette over and toss to coat. Divide greens among plates and place 2 rounds goat cheese on each salad. Serve immediately.

NOTES

If needed, roll each piece of cheese into a ball and roll the ball in the herb, egg, and crumbs. Then flatten each ball into a disk about 1½ inches wide and 1 inch thick.

Farmers’ Market Cheese Plate

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Cheese plate by My Saratoga Kitchen Table, photo courtesy of Pattie Garrett

A cheese plate is a perfect approach to entertaining and snacking. Simply assemble a variety of textures and flavors to showcase local food available at the Saratoga Farmers’ Market.

 

 

 

 

 

Ingredients

  • Kunik by Nettle Meadow
  • Fig & Honey Fromage Frais by Nettle Meadow
  • Honeycomb from Ballston Lake Apiaries
  • Pecorina al Tartufo by Dancing Ewe
  • Glory (yogurt cheese) by Argyle Cheese Farmer
  • Wild Frost Grape Jelly by Anna Mae’s Jams & Jellies
  • Baguette from Mrs. London’s
  • Semolina bread from Murray Hollow Bakehouse
  • Rosemary & Olive crackers by Saratoga Cracker Co.
  • Plums from Saratoga Apple
  • Giardiniera by Puckers Pickles
  • Ginger Cayenne Cookies from The Chocolate Spoon.
  • Scarborough Fair Hummus by Freddy’s Rockin’ Hummus

Selecting the cheese and accompaniments

  1. Introduce a combination local cheeses from these basic categories: aged, firm, soft, blue.
  2. Offer a selection of slices of bread, including crusty and soft.
  3. Jarred condiments offer complimentary flavors. Try jams, jellies, fermented vegetables, and hummus.
  4. Seasonal fruits balance the cheeses.

Creating Great Cheese Starts with Happy Animals

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By Julia Howard, Market Administrator

Photo courtesy of Pattie Garrett

“Happy goats (and sheep) make great cheese” has been Nettle Meadow Farm owners Lorraine Lambiase and Sheila Flanagan’s motto ever since they first began creating cheese. That motto embodies their desire to share their products and philosophy with others in the Saratoga area.

Nettle Meadow joined the Saratoga Farmers’ Market this year as a Saturday vendor. They offer an array of fresh, semi-aged, and hard mold ripened offerings at the market and at other local retail outlets.

Their desire to connect with the local community is reflected not just in their presence at the market but also in the weekly tours they offer at their farm and the Kemp Animal Sanctuary that they have established on-site.

Lambiase and Flanagan began creating cheese in the 1990s while working at a law firm in the San Francisco Bay Area. They purchased two goats and raised them on a one-third acre homestead that they established in the yard of their home on a cul-de-sac.

“We weren’t happy at our jobs and we would look so forward to milking Shady Lady (their goat) before and after work,” reminisced Lambiase, with a laugh.

In 2005, Lambaise and Flanagan purchased Nettle Meadow, a 50-acre farm in Thurman, NY. Today, the farm houses more than 300 goats, dozens of sheep, guard llamas, chickens, and ducks. It also includes the Kemp sanctuary space for retired and rescued farm animals.

“Animals are the first priority and the cheese supports the animals,” said Lambaise as we toured the farm.

As we walked through the area, we passed a large goat with long black hair and spiraling horns.

“Alex, you are just magic,” Lambaise exclaimed.

Throughout the tour, she greeted the farm’s animals by name, told stories about them, and described their daily fare: natural grains, hay, kelp, wild herbs, raspberry leaf, and whey – a  by-product of making cheese. Not only is the diet high in nutrients, it also is aimed at long-term sustainability. Little goes to waste.

The farm has a cheese shop on site and welcomes visitors. To learn more, visit www.nettlemeadow.com and www.kempsanctuaryatnettlemeadow.org.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at High Rock Park through October. The market moves indoors to the Lincoln Baths Building in the Saratoga Spa State Park on November 4. Follow us on Twitter, Facebook, and Instagram.