Saratoga Farmers' Market

Scotch Ridge Trees and Berries

Touch, don’t squeeze: Checking produce for ripeness

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By Himanee Gupta-Carlson

Halls Pond Farm, photo courtesy of Pattie Garrett

Early September is a time of abundance at the Saratoga Farmers’ Market: Summer squashes, tomatoes, and eggplants are plentiful. Fruits such as peaches, plums, cantaloupes, and watermelons are just coming in. The harder shelled delicata, acorn, and spaghetti squashes are making their first appearances, giving market goers much to choose.

With the choices come questions of sweetness and ripeness: Which tomato is sweetest? Will that watermelon be red and juicy when cut, or green and bitter?

There are no easy answers, as one only knows the true taste of such items when they’ve been cut open. And many traditional methods of testing summer produce for ripeness like knocking on melons or squeezing tomatoes are unreliable and potentially damaging.

However, there are a few tricks to determining ripeness.

Gomez Veggie Ville, photo courtesy of Pattie Garrett

“Color, feel, and smell,” says Paul Moyer, of Old World Farm, which brings nearly 50 varieties of tomatoes to market. Moyer picks up a tomato and holds it, “like you would hold a baby or a fragile item that might easily break.” He recommends looking for uniformity in color, touching it very gently for firmness, and smelling it at the base. Similar principles apply to eggplants.

Soft skinned zucchini and summer squash should be firm but not hard and unblemished. They will spoil quickly so are best used soon after purchase. Harder skinned winter squashes, however, will continue to ripen after harvest and often gain sweetness with time.

Farmers harvest some fruits before they reach full ripeness such as peaches or plums to avoid spoilage. They might be rock hard at market but will soften within a few days if kept in a bowl on a counter away from the sun.

Burger’s Marketgarden, photo courtesy of Pattie Garrett

That practice differs, however, for melons, which will remain ripe if picked ripe but will be hard and bitter if harvested too soon, says Ryan Holub, of Scotch Ridge Trees & Berries. Scotch Ridge sells berries in the summer and fall, and seedlings for backyard gardens in spring. Among its offerings this year were watermelon plants, which are producing melons now.

“If it twists off the stem easily, it’s ready,” Holub says, adding that a melon picked too soon has little chance of ripening once off the vine.

Traditional Meals for Traditional Holidays

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By Mary Pratt

As we approach our traditional winter holiday season, the Saratoga Farmers’ Market offers delicious selections for traditional preparation. Whether you’re gathering guests or enjoying a quiet celebration, the Market supplies ingredients from appetizers to entrees to desserts. Scotch Ridge Trees and Berries completes your home with holiday decorations.

What better cocktail to serve in New York State than a Manhattan made with Yankee Distillers rye whiskey, made from 100 percent Saratoga grains. You can top it with a fermented black cherry from Pucker’s Pickles.

Battenkill Valley Creamery makes eggnog that’s ready for adding optional liquor. Or prepare homemade with their dairy products, and Market eggs, using SimplyRecipes.com.
For appetizers, check the holiday cheeses from Argyle Cheese and Nettle Meadow. Argyle’s annual gift baskets will work for a cheese platter along with yogurt dips for Market vegetables. Nettle Meadow’s holiday cheeses include pfeffernusse, cranberry, and eggnog fromage frais. Pura Vida expects to have Peconic Bay scallops, and try their blowfish, either sautéed or fried like chicken wings. Add Freddy’s Rockin’ Hummus to your appetizers, and serve with Saratoga Crackers and Mrs. London’s breads.

For entrees, Longlesson Farm and Lewis Waite Farm offer glorious beef rib roasts. You can pre-order three or four rib, or whole roasts. Elihu Farm will have fresh lamb again, including bone-in or boneless legs, whole or half racks, and loin strips. Mariaville Mushroom Men features gift baskets and teas, along with grow kits. Their mushrooms make an excellent side dish with beef or lamb.

Don’t leave the Market until you pick up salad greens, tomatoes and herbs, potatoes and vegetables, and Momma’s Secret Salad Dressings. For an alternate starch, try Mangiamo’s pasta. And add Saratoga Apple’s hard cider to your basket.

Finally, no meal is complete without dessert and coffee. The Chocolate Spoon offers cookies and cakes all year, and for holidays one can order fruit or cream pies and cheesecakes. From Saratoga Apple you can choose varieties to make baked apples and apple pie. Grandmas Apple’s also makes cheesecakes. In addition to serving cup after cup of coffee at the Market, Something’s Brewing now roasts organic coffee beans in several flavors. Add this, and treats from Saratoga Chocolate, to complete your basket of products for holiday celebrations.

Holiday Wreaths Complete the Circle of Farmer’s Season

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By Himanee Gupta-Carlson

 

Photo courtesy of Pattie Garrett

For Charles Holub, of Scotch Ridge Trees & Berries, diversity is “the lifeblood of a small farm.” His farm in Duanesburg is a case in point.

Scotch Ridge starts its season with the Saratoga Farmers’ Market selling seedlings started in its greenhouses for spring gardens. As spring shifts toward summer, cartons of berries, tomatoes, and bouquets of cut flowers become the primary crops. Summer folds into fall and then winter, and as December arrives, trees and handmade wreaths, door swags, and kissing balls make their appearance.

Holub was busy making wreaths last week in his workshop, a shed that serves as an entry point for berry pickers in the summer and cut-your-own tree visitors on weekends in December. An ice-coated pond and piles of greenery surrounded the shed. Inside, the spicy scents of Douglas fir, Scotch pine, white pine, blue spruce, and Frasier fir, a propane heater and soft stereo music system created a festive environment.

“My grandson was here last weekend,” Holub said. “He called it the Christmas place.”

Photo courtesy of Pattie Garret

Holub starts his wreaths with a handful of branches trimmed to size. He mixes varieties of greenery to achieve a diversity of color, texture, and smell and crimps them onto a frame, handful by handful. He adds sprigs of laurel and holly, and cones, ribbons, and continues to crimp until the circle is complete. All of the natural materials are gathered from his land or from the farms and yards of friends and family.

Holub grew up on the land he farms. The eldest of five children, he enjoyed a 35-year engineering career with New York State and retired at age 55. A few years before retirement, he began planning Scotch Ridge Farm. He planted his first trees around 1991 and began bringing them to market about 10 to 12 years later. Seedlings, berries, tomatoes and cut flowers followed as the operation grew.

Now, he plants about 1,000 trees a year. The trees take about 12 to 15 years to mature, and in the busy weeks of December, he makes about 30 wreaths a week.

“Farming is a risky venture,” he says, “Yet, there’s a great satisfaction in growing things and having success.”

The Saratoga Farmers’ Market is 9 a.m.-1 p.m. Saturdays at the Lincoln Baths Building in Saratoga Spa State Park. Follow us on Twitter, Instagram, and Facebook.