Saratoga Farmers' Market

Saratoga Garlic

Psst… Some of the best things happen on Wednesdays

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By Himanee Gupta-Carlson

Burger’s MarketGarden, photo by Pattie Garrett

Weekends are market days for many farmers. But the Saratoga Farmers’ Market would like you to let you in on a secret – there’s a midweek market, as well.

Tucked into a corner of the Wilton Mall parking lot is the Wednesday market, featuring about 15 local farmers and prepared food vendors. From 3 p.m. to 6 p.m., they offer eggs, fresh produce, plants, baked goods, and prepared foods.

“It’s our best-kept secret,” says market board president Beth Trattel. “A simple way to pick up the freshest foods in a safe, no-fuss environment.”

In years past, the market association promoted its Wednesday market as a family-friendly space to gather for music, children’s games, and food purchases. This year, with COVID-19 restrictions on public gatherings in place, live music and games are on pause. But farmers are still coming.

518 Farms mushrooms, photo by Pattie Garrett

Who’s there and what are they bringing? Here’s a snapshot.

As you enter the market from the former Bon Ton parking lot, flowering plants and other seedlings from Burger Farm greet you. Nearby, Shushan Valley Hydro Farms offers hydroponically grown herbs and vegetables. Surrounding Shushan are baked confections from The Chocolate Spoon, casseroles from The Food Florist, and Mediterranean meals to go from Euro Delicacies.

Further into the market are more farmers: Owl Wood Farm and Gomez Veggie Ville with their colorful piles of vegetables; eggs, chicken, and more vegetables at Squashville and Green Jeans farms; mushrooms and lavender at 518 Farms; and apples and cider of both the sweet and hard type from Saratoga Apple. On another end, you’ll find My Dacha Slovenian Café with its meals-to-go offerings. And tucked in between other stalls are Saratoga Garlic with its pickled garlic and aioli offerings, Gifford Farms with produce and baked goods; and Mister Edge’s popular knife sharpening service.

Gomez Veggie Ville, photo by Pattie Garrett

More vendors will start attending as the state eases its COVID-19 restrictions.

For now, Wednesday remains a great space to get the fresh ingredients for one or two meals, perhaps a prepared meal for Friday, and a few sweet treats. Try carrots dipped in aioli , scrambled eggs with arugula, radishes and lettuce tossed in a salad, and more.

 

See our full listing of this season’s Wednesday vendors

BLT Burritos with Sambal Aioli

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Recipe courtesy of Saratoga Garlic Co.
Servings: 4

Saratoga Garlic, photo by Pattie Garrett

Ingredients
*Ingredients currently available at the farmers’ market
● 1/4 cup Sambal Aioli*
● 3 cups shredded cheese*
● 1 1/2 cups diced fresh tomatoes
● 12 bacon strips*, cooked and crumbled
● 1/8 tsp pepper
● 4 flour tortillas, warmed

Instructions
In a large bowl, combine the first five ingredients; mix well. Spoon down the center of each tortilla; fold the ends and sides over filling and roll-up. Serve immediately.

Longtime Garlic Grower Finds a New Home at Farmers’ Market

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By Himanee Gupta-Carlson

Photo provided by Saratoga Garlic Co.

Bill Higgins began growing garlic in 1998 on farmland in Northumberland, a community between Schuylerville and Saratoga. He sold the garlic to a food distributor at the Chelsea Market in Manhattan, and over time, began consulting with chefs to create a line of prepared products.

Over the years, his enterprise Saratoga Garlic Co. expanded, supplying grocery stores, restaurants, and wholesalers with sauces and pickled products.

The business kept growing, and then last fall Higgins went small. He applied to become a new vendor with the Saratoga Farmers’ Market, joining the market’s cadre of local farmers, home producers, and artisans.

Photo provided by Saratoga Garlic Co.

Now, Higgins spends Saturday mornings at the market’s winter location in the Wilton Mall, offering samples of their garlic products, greeting new customers, and reconnecting with friends.

Their experience is helping them understand better what their customers like. It also captures the community feeling that the Saratoga Farmers’ Market creates.

“We wanted a more direct connection and additional insight to what our end consumer is looking for,” says Max Higgins, who coordinates sales for Saratoga Garlic and is Bill Higgins’s son.

So far, the experience has been great. “Everyone at the market has been very welcoming and we’ve really enjoyed the positive atmosphere each Saturday,” Max Higgins says.

On top of that, they have discovered that old friends from elementary and high school days are market regulars, as well. And, says Max Higgins, “the live music is great.”

Saratoga Garlic Co., photo by Pattie Garrett

Saratoga Garlic Co.’s signature product is aioli, a garlic sauce with a mayonnaise base. The company offers five varieties, along with a pickled garlic product. The sauces can be used to season dishes, as a spread on crackers or bread, or as a condiment to such things as steaks, pork or goat, chops, or fish.

Bill Higgins worked with a number of chefs to perfect his recipes over the years. He and his family still grow their own garlic, which is German white, a porcelain variety known for big bulbs, a robust flavor, and high tolerance to his sandy soil. The family also occasionally grows dill for their pickled products and has discussed the prospect of trying out such items as saffron, which flavors one of their aioli sauces.

This week’s recipe: BLT Burritos with Sambal Aioli