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Slate River Rekindles Family Farming Roots

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By Elizabeth Horgan

Slate River Farms made its debut at the Saratoga Farmers’ Market in May, with eggs, poultry, and beef. A few weeks later, predators ambushed their flock, causing them to lose half their egg layers.

“We still do not know exactly what happened, but we believe that a pack of coyotes essentially ambushed the flock in broad daylight,” says Nellie Lovenduski, who owns the farm with her husband Eric and father-in-law Paul. “Not only is that super sad for us to lose so many animals all at once, but that also seriously cut into our egg supply for the summer.”

The family, however, regrouped, and Slate River now offers its eggs and meats regularly at the Wednesday market.

Photo courtesy of the Lovenduski Family

Risks of such loss are realities of farm life, and the Lovenduski family has lived with them for generations. The family began farming more than 100 years ago, after Joseph Lovenduski arrived in Burlington, New Jersey, from Poland. The farm saved his struggling family of 16 children through the Great Depression. Later, Eric’s grandfather moved to the Finger Lakes region of New York and farmed more than 2,500 acres of corn, soybeans, wheat, and other crops. Eric’s uncle and father continued that practice for decades.

In 2016, Eric, Nellie and Eric’s father decided to re-invent the farm with a goal of providing high-quality meats and eggs to local markets. They acquired land in Easton and began what Nellie calls a “back to our roots” approach, focusing on intensive rotational grazing as the core of their practice. Such a method allows a herd to graze in a section of the pasture one day, and then another the next, rotating so as to allow the pasture time to regenerate.

Nellie Lovenduski of Slate River Farms, photo courtesy of Pattie Garrett

At Slate River Farms, cattle live outside all year, eating grass from the pastures summer, spring and fall, and during the winter eat hay from their own field as well as organic minerals and sea kelp to boost their health. Chicken spend their days outside and at night are placed in shelters to protect them from predators.

Slate River Farms has received certifications from A Greener World as Animal Welfare Approved and as Certified Grassfed, as a result of their practices. The family takes pride in this achievement.

Making almond butter blends self-care into busy life

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By Laura Kenny

Balance. That is what Amanda Zezima emphasizes about her current life.

Zezima is the owner of Nut Zez, a new vendor at the Saratoga Farmers’ Market this year. Zezima is a school psychologist, personal trainer, former body building, wife, mother, and entrepreneur. She spoke with me at the market while holding her six-month-old son Raphael.

Amanda Zezima of Nut Zez, photo courtesy of Pattie Garrett

“We all have the same hours in a day,” she says. “It is how we choose to use those hours.”

Zezima has chosen to take care of her health, spend time with her family, and promote health for other people. Nut Zez has been a creative avenue for her to do so.

Zezima was diagnosed with type 1 diabetes at age three. She grew up seeking healthy foods and found that the healthy fats in nuts helped her stabilize her blood sugar level.

She could not find a nut butter product in stores, however, that was free of added sugars, salts, oils, or preservatives. She began making almond butter in her humble home kitchen, experimenting with different flavors. She brought her creations to her personal training clients, who encouraged her to start offering them for sale.

Zezima sells her almond butters to her clients, at gyms and at area farmers’ markets. She recently began online sales.

Photo courtesy of Pattie Garrett

Many different nut butters exist on the market. All must comply with federal Food & Drug Act rules regarding processing, which strips foods of some naturally occurring nutrients. Zezima uses almonds sourced from a California grower that have undergone the lowest form of processing allowable. She makes her butters in a peanut-free facility and uses ingredients with no cross contamination in consideration of those with peanut allergies.

Nut Zez’s almond butter flavors include honey, smooth maple, and brownie batter. Zezima also offers a line of protein butters that contain all-natural whey protein isolates.

For Zezima, family life is paramount. She chose to join the Saratoga Farmers’ Market for that reason. She used to sell at a Sunday market but “after Raf was born, we chose Sundays to be family days.”

Look for Zezima on Saturdays at the north end of the Saratoga Farmers’ Market.

Wednesdays at the Saratoga Farmers’ Market

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By Himanee Gupta-Carlson

When the opening bell rings at 3 p.m. next Wednesday at High Rock Park, the Saratoga Farmers’ Market will begin its 41st season.

The Wednesday market runs May 1-October 30, from 3-6 p.m. Like the Saturday market, it offers a wide array of amazing foods fresh from our region’s local farms, along with locally made wines and spirits, art, and meals to go.

For many market regulars, the Wednesday market is the farmers’ market at its best. It offers an opportunity to browse at a leisurely pace, planning a few nights’ meals while listening to local music, and taking part in a series of all-ages activities.

Earn a $2 Bicycle Benefits coin each time you ride to the Farmers’ Market

“The intimate size of our midweek market creates a more relaxed pace,” says market activities coordinator Julia Howard. “It’s a little more spacious, airy. It’s a great way to meet up with friends.”

This year, the market is celebrating eight new vendors:
● Goode Farm, fresh and dried flowers and wreaths;
● Slate River Farm, herbs, meats, eggs, and seasonal ramps and fiddlehead ferns;
● High Peaks Distilling, spirits;
● Italian Market, pasta sauces;
● Alaturco Mediterranean Grill, gyros;
● Oliver’s Café, crepes and kettle corn;
● Left Field, snow cones; and
● Vedanta du Mas Designs, art.

As always, the Wednesday market will offer free music, children’s activities, its Power of Produce Club, and information booths. About 20 other vendors – ranging from small farmers to local artists and food entrepreneurs – will be returning to the market, as well.

Power of Produce Club at the Wednesday market

The Tisch Family Band will serenade market visitors on opening day. Throughout the season, the market will participate in the Bicycle Benefits program, and host tours. Market staff also are planning to organize monthly bus trips for Saratoga seniors.

As a shopper and a farmer, I look forward every year to the start of the Wednesday market. It evokes the historic roots of Saratoga’s producer-only market and the region’s agricultural heritage. I enjoy talking to vendors as I fill my bags with great foods for a few days before I return to the market Saturday to replenish.

Wednesday at the Farmers’ Market – A festival of fresh

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By Himanee Gupta-Carlson

 

Market shopper, photo courtesy of Pattie Garrett

The Saratoga Farmers’ Market starts its outdoor season Wednesday at High Rock Park, with 28 vendors – seven of which are new. For the next six months, the market runs from 3-6 p.m. Wednesdays and 9 a.m. to 1 p.m. Saturdays.

Why visit the market twice a week?

Market administrator Julia Howard has a simple answer: Everything is fresh.

The Wednesday market creates a space for families, downtown workers, and others to plan their midweek meals as they shop.

“Envision this as dinner Wednesday,” says market administrator Julia Howard. “Fresh-cut pasta noodles, cooked at home, with fresh feta cheese, hydroponic tomatoes and a parsley garnish. Add any number of vegetables from our produce vendors on the side, and cider or wine.”

For breakfast the next morning, Howard adds, try farm-fresh eggs and maple syrup, and perhaps a couple of goat riblets, chicken or a steak for dinner the next night.

“There will be so much good food this year at the Wednesday market,” Howard said. “There’s no reason not to make it a part of your meal planning for the week.”

Midweek markets are a boon for farmers from late spring through early fall when seasonal produce grows rapidly and is at its freshest. By having an opportunity to sell produce more than once a week, farmers are able to supply customers with a larger share of their harvests, which reduces spoilage.

Many farmers also use the market as a space to sell seedlings and container plants. Wednesday’s opening market celebrates this tradition by offering children and others an opportunity to plant a seed at the market, place their name on a label, and over the weeks to come, to watch it grow.

New vendors include pasta makers Mangiamo LLC, the Saratoga Winery, Infinite Concepts jewelry, and produce/meat farmers Green Jeans Market Farm, Halls Pond Farm, Ramble Creek Farm, and Squashville Farm. Joining these vendors are 11 returning produce farmers, a dairy farmer, a maple and honey producer, three baked goods vendors, two prepared foods vendors, two artists, and a knife sharpener.

The Saratoga Farmers’ Market will hold its last indoor market for the season from 9 a.m. to 1 p.m. tomorrow at the Lincoln Baths Building in the Saratoga Spa State Park. The market will be outdoors 3-6 p.m. Wednesdays and 9 a.m. to 1 p.m. Saturdays at High Rock Park.