Saratoga Farmers' Market

Saratoga Urban Farm

Popular Foods Fill Saratoga Farmers’ Market Stalls

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By Julia Howard

Every year, certain foods find a following nationally among chefs, food writers, and other aficionados. These items often are nutritious, delicious, and add diversity to the daily diet. One place to find such foods is the Saratoga Farmers’ Market. Here’s a quick rundown of the top trending foods available at the market now:

Good for the Gut
At the Wednesday and Saturday markets, look for Saratoga Apple. Their table offers not only their well-known apples but also such products as their own apple cider vinegar, made from fermented apple juice. Apple cider vinegar has been credited with reducing cholesterol and lowering blood sugar levels. Try it in salad dressings or marinades.

One regular purveyor of probiotics is Puckers Gourmet Pickles. Look for them and their jars of fermented vegetables on Saturdays. They offer pickles, kraut, and kimchi — all of which give the body a healthy dose of probiotics, which are live microorganisms that promote healthy digestion.

Junbucha, photo courtesy of Pattie Garrett

Junbucha, a creation of Saratoga Urban Farm may also be found at the market on Saturdays. Jun is made by fermenting tea and honey with a SCOBY (Symbiotic Colony of Bacteria and Yeast), creating a naturally effervescent and tangy drink that contains prebiotics, probiotics, and amino acids.

Ugly Produce
New seasonal fruits and vegetables appear at the farmers’ market each week. There is one distinct difference between locally grown produce at the farmers’ market and what is found on shelves at the grocery store. Locally grown produce is not perfect, and people are finally embracing misshapen and a-symmetrical as totally edible.

Different Sources of Protein
Squashville Farm is looking forward to bringing goat meat back to the Wednesday market in June. This meat, described as an “ethical meat” by some, is delicious in stews, burgers, or on the grill. Also, look for bone broths at the Wednesday market from Slate River and Ramble Creek farms. Bone broth is being hailed for it’s nutritional value and immune boosting properties.

Oyster mushrooms, photo by Pattie Garrett

Mushrooms
And, finally, mushrooms. Mariaville Mushroom Men and Ramble Creek Farm are offering a wide variety of mushrooms, including shitakes, oysters, lion’s mane, chestnuts and others. These bites of goodness are filled with potassium, niacin, selenium, vitamin B, and carry a flavor and texture that is unbeatable. Try them sauteed with olive oil or butter, roasted with root vegetables, or stirred into a pasta.

Sweets, Meats, and Other Easter Treats at Saratoga Farmers’ Market

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By Emily Meagher

Easter evokes images of eggs hunts and other community events. We invite you to make next Saturday at the Saratoga Farmers’ Market a part of these events. On Saturday, April 20, arrive early and fill your shopping bags and baskets with our fresh, locally grown, raised and produced foods.

Kokinda Farm Eggs, photo courtesy of Pattie Garrett

Near the market entrance, look for the eggs. Not the edible ones – those come next – but rather the reusable gift containers, available while supplies last. Inside each will be a coupon offering a discount from one of the market vendors.

 

Now, for real eggs. Elihu, Kokinda, and Squashville farms are offering them in abundance. Check out their hues and try them for their fresh, farm-raised flavor. Keep an eye out, too, for rich duck and giant goose eggs.

Saratoga Chocolate Co. Easter Basket, photo courtesy of Saratoga Chocolate Co.

This weekend, the market also will be featuring chocolate eggs. Further in the market are such treats filled with maple cream and maple marshmallow at Slate Valley Farms. Other sweet treats include homemade marshmallows from The Chocolate Spoon, chocolates formed into nest and bunny shapes from the Saratoga Chocolate Co., hot cross buns from Mrs. London’s, and cheesecakes in a range of sizes and flavors from Grandma Apple’s Cheesecakes.

That’s dessert. Now, let’s look for vegetables and main course meats.

Many vendors are offering Easter specials on their farm-raised meats: At Lewis Waite Farm, fresh and smoked ham roasts and steaks are five percent off. Longlesson Farm is offering 10 pounds of ground beef for $60 (instead of $80), and Mariaville Mushroom Men is taking 20 percent off its pork. If poultry is your preference, try Ramble Creek Farm’s turkey or Squashville’s chicken.

And there are the early spring vegetables to consider: Pea shoots from Saratoga Urban and Pleasant Valley farms, along with Pleasant Valley’s super-sweet spring parsnips. Storage vegetables remain abundant at Gomez Veggie Ville and Pleasant Valley, and mushrooms at Mariaville and Ramble Creek.

Looking for libations? Try Saratoga Apple’s farm-brewed hard and sweet ciders, spirits from Yankee Distillery, cyser from Ballston Lake Apiaries, Battenkill Valley Creamery milk and Something’s Brewing’s home-roasted coffees.

And, there’s more: apples, pickles, cheeses, and cured meats.

 

Vegetables in their ‘Baby’ Stage Add a Touch of Green to Winter Market

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By Himanee Gupta-Carlson

For Shane Avery, Saturday mornings begin early. He rises before 5 a.m. to harvest, prep, and bring his tiny little “vegetables” – known as microgreens – to the Saratoga Farmers’ Market.

At 9 a.m., the market bell rings and the greens – beets, broccoli, peas, radishes, and more – sit nestled in clear reusable containers, gleaming. Soon, market goers surround his table. Often, by the market’s 1 p.m. close, Avery has sold out.

A Sampler Pack. Photo by Pattie Garrett

Avery owns Saratoga Urban Farm. The farm is based in Gansevoort and produces microgreens, wheatgrass, culinary herbs, and other products. Avery started the business a year ago and joined the Saratoga Farmers’ Market last November. His clientele has expanded to include two farmers’ markets and a few local restaurants.

Microgreens are essentially vegetables in their youngest stage, harvested when the seeds from which they’re grown have produced their first true leaves.

“They’re about 10 days old,” says Avery. “At this stage, they have the strong flavor of their parent vegetable and a very high level of nutrient density.”

Pleasant Valley Farm offers pea and sunflower shoots, among other vegetables. Avery specializes in microgreens. His packages include the greens of individual vegetables and mixes.

For many, the appeal of microgreens is ease. They require minimal washing – just a quick rinse under running water and a shake dry – and little prep. They can be sprinkled over omelets, folded into sandwiches, added to stir fry dishes, casseroles, or soups. Avery offers a handout with 52 ideas for using them, one for each week of the year.

He likes them best fresh in a bowl, with a light drizzle of olive oil, salt and pepper.

Unlike sprouts, which are typically grown in water, microgreens are grown in soil. Avery soaks his seeds for a day, plants them in trays filled with an organic soil, and gives them three to four days to germinate, at which point they go under grow lights. Three to four days later, the tiny plants are ready for harvesting.

Avery times the soaking, planting, and germinating so harvests come just before market. They arrive at market 1-2 inches long, bright, crisp, and packed to remain fresh for seven days.