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Pleasant Valley Farm

Sowing the seeds for a new season

By

By Emily Meagher

Greenhouse full of seedlings at Pleasant Valley Farm

Walking around a farmers’ market, you see tables neatly displayed with mountains of produce. There is a long journey before produce lands on market tables and then, eventually, your table. Farmers are on a tight schedule to do all they can to make sure their crops flourish. Now that we are deep into winter, we asked local farmers how they are preparing for this year’s growing season.

Planting onion sets to be scallions, photo courtesy of Pleasant Valley Farm

Laurie Kokinda, owner of Kokinda Farm, says, “It’s the hardest time of year, in terms of grunt work.” Farms are working tirelessly to sanitize their greenhouses and tunnels and repair and order new equipment. Farms are starting their first seedings like tomatoes, alliums, and head lettuce. This year, many farmers ordered their seed supply earlier than usual due to Coronavirus-related increases in demand as well as mail delays. Paul and Sandy Arnold, owners of Pleasant Valley Farm, note, “Normally, we can get seeds in the day after we order. This year, we’re waiting weeks!”

Local farms often choose to work together to share resources. Pleasant Valley Farm’s Sustainable Farmers’ Network Group is hard at work in the mid-winter, bulk-ordering supplies so that farms may share discounts. Gomez Veggie Ville works with Denison Farm to get this year’s supply of organic potato seeds. And, for the first time, they will work to grow ginger. “I am learning how to grow ginger well in our climate. Hopefully, if it works out, we’ll be able to bring some to the market in September,” says Efrain Gomez.

Finished planting garlic, photo courtesy of Squash Villa Farm

Owl Wood Farm is taking this year’s seed shortages as an opportunity to try a new practice: seed saving. “We’ve wanted to save seeds that aren’t offered commercially, like tomato heirloom varieties and Abenaki flint corn, for a while. It involves a lot of work and isn’t very economical; you have to dedicate a new plot of land and grasp a whole new knowledge base,” says Mark Bascom. “But we see that seed saving is important this year especially.”

Squash Villa Farm (formerly Squashville) is trying not just a new crop or practice but also a whole new land plot after moving farms in 2020. “There’s lots of anticipation! As soon as the snow melts, I’m eager to walk the new land and just get a feel for what it’s like to step into the soil,” says Himanee Gupta-Carlson.

This week’s recipe: Beans and Greens

Echo Creek: A growing family farm

By

By Madison Jackson

Photo provided by Echo Creek Farm

After his first day of work at Pleasant Valley Farm, Mike Palulis came home to his wife Jennifer and told her that he had bought a tractor and wanted to try his own hand at farming. Despite his lack of experience in the field, the efficiency and dedication he saw at the farm resonated with him.

As the owner and operator of The Sushi Bar at Stratton Mountain, Mike’s work was seasonal, and with a growing interest in where his food was sourced, he decided to spend his off-season working with Paul and Sandy Arnold at Pleasant Valley Farm in Argyle, New York. Jennifer, a former gardener, while caught a bit off guard, agreed to dive headfirst into this new adventure with her husband.

Echo Creek Farm, photo by Pattie Garrett

Now in their seventh season of farming at Echo Creek Farm and joined by their three children, the Palulis have worked hard to make their small, family-run farm produce top quality, USDA certified organic vegetables that anyone could feel good about eating.

Jennifer speaks very highly of the Arnolds, who also attend the Saratoga Farmers’ Market every Saturday, describing their help as invaluable over the years. The efficiency of Pleasant Valley Farm is what initially grabbed Mike’s attention and impressed him so highly, that it inspired a change in his career and livelihood. The Arnolds have mentored the Palulis over the years on everything from the timing of planting their seeds to new and innovative structures that will improve growing capabilities in all seasons. The mindful manner of farming practiced by the Arnolds has been one of the strongest impressions that influenced Echo Creek Farm over the years.

Photo provided by Echo Creek Farm

When asked why Echo Creek chose to become a certified organic farm, Jennifer replied, “we’re a family farm, growing food in a respectful manner is so important”. With their three young children growing up and playing on the property, Jennifer and Mike knew they wanted the farm to be the cleanest possible environment. While it is not an easy process to become certified organic, the Palulis want to grow produce that they can feel good about feeding their children as well as the rest of the community.

Echo Creek Farm attends the Saratoga Farmers’ Market every Saturday, ensuring their natural, organic produce is accessible to all. Along with an assortment of vegetables and greens, Echo Creek also produces honey, eggs, potted herbs, and flowers.

 

This week’s recipes: Enjoy two of Jennifer’s simple, healthy recipes that are perfect for hot summer days. Slow-Roasted Tomatoes and Simple Raw Kale Salad

Food security can begin right on your patio

By

By Himanee Gupta-Carlson

Photo by Pattie Garrett

May means garden season, and this year, amid predictions of food shortages, growing your own food might be a vital source of sustenance.

“I always feel a few pots of easy vegetables or a small garden should be a part of life for any family,” says Sandy Arnold of Pleasant Valley Farm. “It’s so easy.”

Yet, many claim they can’t grow food, citing past failures as evidence.

We at the Saratoga Farmers’ Market want you to try again.

Burger Farm and Balet Flowers & Design are selling vegetable, fruit, and herb seedlings to help you start. Others such as Gomez Veggie Ville make it even easier with pre-planted culinary herb mixes in a pot.

Culinary herb pots at Gomez Veggie Ville, photo by Pattie Garrett

Here are some suggestions of my own:
● If you love peas, snag a bag of seeds and plant them now, up against a wire fence or trellis. They’ll start producing pods around July and will flourish for about three weeks. Plant more peas in three-week intervals through mid-July to ensure an ongoing supply.
● Hardy root vegetables such as radishes, carrots, turnips, and beets also are easy to start by seed, though sometimes seedlings are available. Radishes and turnips grow fast and will be harvestable in four to six weeks. Beets and carrots take longer. Plant these vegetables several times, as well.
● Plant lettuce seedlings from Burger or Balet and start harvesting the outer leaves in about two weeks. Keep harvesting like this or wait for the plants to grow larger and then cut all the leaves at the base. They’ll grow back, but you also can keep planting lettuce from seed to ensure a steady crop.
● Burger and Balet also have kale, Swiss chard, pac choi, and other leafy greens seedlings. Plant and harvest the leaves when they are eight inches long. These “cut and come again” plants, produce through late fall.
● You also can get broccoli, cabbage, and brussels sprouts seedlings now. Consider a second planting of broccoli and cabbage in late June.
● After June 1, start planting summer seedlings. These include tomatoes, peppers, eggplants, squashes, melons, and basil. They’ll begin producing fruit in several weeks and will continue until the fall frosts arrive.

Transplants at Burger’s Market Garden, photo by Pattie Garrett

This week’s recipe: Farmers’ Market Green Salad

 

Spring, amid pandemic, heightens importance of work of farmers

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By Himanee Gupta-Carlson

Spring often challenges farmers. As the land springs back to life from winter dormancy, work intensifies. Animals are born; seedlings start to pop up from the soil. Farmers nurture these new fragile beings against gusting winds, chilling rains, momentary patches of sun, sometimes snow.

This year has brought an additional challenge: the COVID-19 outbreak.

Lindsay Fisk of Owl Wood Farm, photo by Pattie Garrett

Mark Bascom and Lindsay Fisk, of Owl Wood Farm, returned to the Saratoga Farmers’ Market last Saturday, a few weeks ahead of schedule. This was due to an early spring rebound in some overwintered spinach and kale, along with the arrival of two summer interns a month early.

“They were supposed to start on May 1, but they were coming from Kentucky and were worried about state borders closing to keep the virus from spreading,” says Fisk.

Fisk and Bascom had not quite finished work on a house they were building for themselves and were living in the mobile home the interns were to occupy. The interns were willing to live in their van.

“But that would be uncomfortable,” Bascom says, “so we doubled down and pushed twice as hard to get into our home sooner than planned.”

The early arrival turned out to be a blessing. Fisk and Bascom had been trying to work out protocols for social distancing between workers and themselves, and with the interns already on site, some of that concern was eased.

Pleasant Valley Farm, photo provided

Pleasant Valley Farm’s Paul and Sandy Arnold began their winter with a world cruise, which COVID-19 cut short. They arrived home a few weeks ago and self-quarantined to ensure they were virus-free.

But quarantine didn’t mean lying low; the couple’s children, who had been running the farm, invited them to get to work! “We chopped wood, tilled the fields, planted many different vegetable crops, helped organize the computer orders, and did what we could to help with other farm work,” says Sandy Arnold. “We just worked on remote areas of the farm, not production, and did not attend the markets until now.”

Farmers, of course, are not immune to the virus itself. But they are accustomed to working alone and outside. This has helped many farmers gained a new appreciation for what they have and do, as a recent Facebook reflection from Mariaville Mushroom Men’s Bobby Chandler illustrates:

The Food Florist, photo by Pattie Garrett

“When I was a kid, I used to sometimes regret the fact that my Rotterdam parents decided to move to a farm when I was three. It wasn’t that I didn’t love all the land and it wasn’t that I didn’t love the animals. It was purely due to being called a ‘smelly, dumb farmer’ by the other kids. I never understood why I was being put down for this.”

Now, Chandler continued, “This is what I have come to realize: “There is a pandemic wreaking havoc on this country. Many people are out of work and are stuck at home with the children bored out of their minds. While most people are dealing with that, I am here in Mariaville, with my three kids playing outside. We are still producing food while many cannot source the simplest of products. We are farmers, we never stop working. The world needs us now more than ever.”

Farmers’ market still essential to community

By

By Himanee Gupta-Carlson

Customers respecting social distance while shopping at Elihu Farm’s stand, photo by Pattie Garrett

Community life in and around Saratoga has shut down in the effort to slow the Coronavirus spread. One space that remains open is the Saratoga Farmers’ Market on Saturday mornings at the Wilton Mall.

The market, deemed an essential service, set up outdoors last Saturday in the parking lot outside the shuttered mall. Market staff created “stalls” out of parking spaces and placed vendors in spots that were spaced to maintain a safe distance.

Vendors set up tables and in some cases tents. They donned rubber gloves and had disinfectant wipes and sanitizer on hand.

What makes farms and farmers’ markets essential?

Most crucially perhaps is the fact that they offer food that is locally grown. You can find fresh vegetables, eggs, and chicken at the Saratoga Farmers’ Market, along with such storable vegetables like carrots and potatoes; beef, pork, lamb, and goat; and even shelf-stable sauces, pickles, and dried beans.

Hannah Odasz of Pleasant Valley Farm, photo by Pattie Garrett

“We need to be able to get our food to the community,” said Jason Heitman, of Green Jeans Market Farm, a vegetable grower.

“Farms are the heart of community,” added Julie Noble, of Ramble Creek Farm, which offers mushrooms and meats. “It’s important to keep food local, especially at this time.”

Farmers’ markets rarely operate outdoors before May. Last Saturday was sunny but windy, with temperatures that were below freezing.

As a vendor myself, I shivered through three layers of jackets, wool socks, and gloves. I filled my table with eggs and set out coolers of meat. I was unsure what to expect, but as market regulars and new customers arrived, it quickly became apparent that many hungered not only for food but a sense of community, too.

The Food Florist, photo by Pattie Garrett

Amid sales, vendors and customers exchanged news. There were no handshakes or hugs, but plenty of laughs and well wishes.

“We’ll be continuing the market every week,” said Beth Trattel, market board president and owner of Something’s Brewing. “We’re working with the mall to ensure that the space that we’re in remains safe.”

Kelley Hillis of Puckers Gourmet Pickles could not offer samples of her pickles but did display their award-winning ribbons on her coat.

“Farmers markets are vital,” she said. “The money spent here supports a local producer. It helps keep my family, and other farm families fed.”

 

This week’s recipe: Roast Chicken

Enjoying the Saratoga Farmers’ Market Safely

By

By Himanee Gupta-Carlson

Longlesson Farm, photo by Pattie Garrett

Efforts to slow the Coronavirus spread prompted us to cancel last week’s Saratoga Farmers’ Market. We are optimistic the market will take place this Saturday at the Wilton Mall and will post any updates on our Facebook page and other social media.

We value our shoppers, farmers, and the communities we serve. Your health is important to us. Current health guidelines indicate that foods available at producer-only farmers markets such as ours are likely to be safer than goods obtained from groceries or delivery services because the distance that the food travels is shorter and the number of persons handling it is less.

Purchases at our market also support local businesses.

We are working with mall management to expand the market’s space. If weather permits, more vendors may set up outdoors. We also are encouraging vendors to keep hand sanitizer and anti-bacterial wipes at their tables and to wear gloves or use some other means of keeping their hands out of direct contact with raw foods. All prepared foods will be prepackaged, and we have put the offers of samples on hold.

Washing station at Pleasant Valley Farm, photo provided

Here’s how you can help us keep our market healthy, too:
● Wash their hands if you eat just before shopping.
● Try not to congregate too tightly around vendor tables.
● Allow our vendors to hand produce, meats, eggs, cheeses, and other food items to you. Try not to touch baskets of carrots, bags of lettuce, cabbage heads or other such items yourself.
● Be patient, as vendors clean their hands in between handling produce and money. Some vendors might have different people delegated to taking care of these tasks.
● If you are not feeling well, do not enter the market directly. Contact our vendors in advance, or the market manager. We can arrange for a curbside pickup, and in some cases, a delivery.

Last week, Pleasant Valley Farm drew on its extensive mailing list to survey customers and based on the nearly 70 responses, set up a drop point for preorders as well as a home delivery service. As Pleasant Valley’s Robert Arnold said, the goal “is to provide fresh, healthy produce to all of our faithful customers in the region any way we can.” We look forward to seeing you soon.