Shop Local, Eat Fresh at the Saratoga Farmers' Market | Food, Crafts, Music in Saratoga Springs

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Shop Local at the Farmers’ Market this Holiday Season

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Supporting small businesses is always a must in our eyes, but this year it’s more important than ever. Not only does it give our local economy a boost, but you’re more likely to find unique gifts for your loved ones.

The Saratoga Farmers’ Market offers a spacious shopping environment featuring 50+ local businesses, with some attending exclusively for the holiday season. These holiday season vendors will rekindle your excitement for shopping and finding the perfect gift.

Sweetbrier Farms, photo provided

Sweetbrier Farms makes small-batch, plant-infused wellness and beauty products. They offer hand-made soaps, tinctures and glycerites, herb-infused raw honey, salves and balms, and teas. Sweetbrier’s products are made from “responsibly wildcrafted ingredients” – many from their farm in Salem.

With seasonal favorites like eggnog and hot cocoa, Grandma Apple’s Cheesecakes make great gifts for any “sweet tooth”. Grandma’s handcrafted, artisanal cheesecakes come in various flavors and sizes that make the perfect cake easy to find.

For the spirits connoisseur on your list, Springbrook Hollow Farm Distillery, nestled in the foothills of the Adirondacks, produces hand-crafted, high-quality spirits in a natural and innovative process. They make award-winning vodka, gin, rye whiskey, moonshine, Limoncello, Orangecello, and Cowboy Coffee.

Scotch Ridge Berry & Tree Farm, photo by Emily Meagher

Scotch Ridge Berry & Tree Farm has handmade wreaths, kissing balls, holiday swag, and tabletop Christmas trees all this month. Gorgeous greenery makes a memorable and personal gift, and even more so when it’s locally made.

Saratoga Suds ‘n’ Stuff makes soap the “old fashioned” way – “by hand, in small batches, using fat and lye and some essential oils to scent it.” For the holidays, find soaps in the shape of gingerbread men, Christmas trees, and other fun seasonal shapes alongside their traditional soaps.

Goodway Bakery has been baking cookies, cakes, pies, and brownies in Troy for over 40 years. Their rum cakes, in particular, have an excellent shelf life for 2-3 weeks at room temperature, making them perfect gifts.

Owl Wood Farm, photo by Pattie Garrett

For the farmers’ market enthusiast in your life, Owl Wood Farm has freshly-harvested, Certified Naturally Grown produce every Saturday in December. Assemble a gift basket of produce, purchase a gift certificate, or buy a 2021 CSA subscription for a friend or family member.

Amazing authentic Indian food for Christmas? Why not! Daily Fresh Food makes to-go curries, vegan samosas, soups, and other specialty dishes that make a great gift and offer a break from cooking.

Many holiday season vendors offer pre-order for easy pickup as well as online ordering. Find their website or like them on social media to stay up to day on their products and specials.

This week’s recipe: Shaved Brussels Sprouts Salad

Apples Evoke a Taste of the Change of Seasons

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By Himanee Gupta-Carlson

A couple of weeks ago, on my way back from a visit to a farm in Washington County, I stopped at Saratoga Apple in Schuylerville. Nate Darrow, who owns and operates Saratoga Apple with Christine Gaud, suggested I try a Williams Pride.

It was love at first bite.

Williams Pride apples are dark red, soft skinned and have a flesh flecked with streaks of red. Their flavor is delicately sweet, like summer itself. You can find them tomorrow at the Saratoga Farmers’ Market with a range of other early apples.

But hurry. Tomorrow might be the last chance to savor these fruits of summer before Saratoga Apple’s full array of fall apples roll in.

Why such a brief season? According to Darrow, summer apples do not store well. They are thinner and go soft quickly. Unlike most of the many varieties that sustain market goers throughout the year, the summer apples come and go fast.

“We call them fragile flowers,” says Darrow. “They are meant to be savored briefly, then forgotten until the following year.”

Among the “fragile flowers” are Williams Pride, Pristine, Zestar, Paula Red, and Ginger Gold. Like a bouquet of flowers, they look pretty on a plate, offering a range of colors: deep red, bright yellow, softly sheened green.

Their flavors also span a broad spectrum: extraordinarily sweet, boldly tart. 

As I bit into the Williams Pride, memories of childhood surfaced. My family lived in India for a year in 1973-74. We got fresh fruits and vegetables almost daily from a vendor we called the sabzi wallah, which translates to the vegetable seller. He would pull into our compound and call out the residents to come. We would get apples that were small, red, and sweet.

Golden Supremes. Photo courtesy of Pattie Garrett

This week, the calendar shifted from summer to fall. With it, the apples of fall – Cortlands, Empires, Northern Spies, and Belle de Boskoop, among others – are filling Saratoga Apple’s bins at the farmers’ market. Apple crisps, pies, and sauces beckon.

But tomorrow I hope to fill my bag with the last of the fragile flowers, for a final taste of summer until the following year. 

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at High Rock Park through October 31. Find us on Twitter, Facebook, and Instagram, and on the FreshFoodNY app. E-mail friends@saratogafarmersmarket.org for volunteer opportunities. 

Unlocking the Secrets of Celeriac

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By Himanee Gupta-Carlson

 

Celeriac, photo courtesy of Pattie Garrett

Saratoga winters are harsh. It’s cold. The snow keeps coming. We can play in the fresh drifts and warm ourselves by the fire. But ultimately the taste buds start crying for something crunchy, tangy, and fresh.

Celeriac might be the salve.

This beige, knobby root vegetable typically makes its appearance at the Saratoga Farmers’ Market just before Christmas. Currently, it is available from Gomez VeggieVille, whose members swear by the root. According to Valentina Gomez, it is celery with oomph. Her husband recommends peeling the outer surface, slicing into it thinly, and eating it as is or in a salad. She suggests steaming it, sautéing it, roasting it, or letting it steep into a root vegetable gratin or stew.

 

“How you like celery is how to like celeriac,” says Valentina Gomez.

Over the years, I have bought celeriac from the Gomez’s and others. I have treated it more like an ingredient to add to a dish, rather than a dish in and of itself. It tasted to me like celery and maybe licorice. A little went a long way.

Then, Pattie Garrett, market photographer and author of the My Saratoga Kitchen Table food blog,

began inundating me with recipes featuring celeriac: celeriac fries, mashed celeriac and potatoes, a gratin that includes celeriac.

Market director Julia Howard also got on the celeriac beat.

“I always saw it at the market but rarely tried it,” says Howard. “I think mainly because I wasn’t sure how to prepare it.”

Celeriac (celery root)

Howard’s mother, who is from Germany where celeriac is common, suggested that she try it. Howard peeled a root and steamed it. “I ate it with a little bit of salt. It was really good. It was fresh and crisp like an apple, but when cooked was tender like steamed broccoli or cauliflower. It has a hint of sweetness.”

Garrett, Howard, and Gomez have emboldened me to experiment with celeriac. I have steamed it, roasted it, chopped it into salads, and eaten it as I like to eat celery – with peanut butter.

Celeriac has proved its worth. Its flavor reminds me of seasons past and of the spring to come. It is crisp, tangy, and good.

Visit the Saratoga Farmers’ Market 9 a.m.-1 p.m. Saturdays at the Lincoln Baths Building in Saratoga Spa State Park; follow us on Twitter, Facebook, and Instagram; and contact friends@saratogafarmersmarket.org for volunteer opportunities.

Farmers’ Market is Local to the Core

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By Himanee Gupta-Carlson

 

High Rock Park, photo courtesy of Pattie Garrett

It’s 8 a.m. on a Saturday. Saratoga Springs is waking up, smelling the coffee and contemplating the day. Meanwhile, at High Rock Park, farmers are arriving from Milton, Ballston Lake, Argyle, Fort Edward, Salem and elsewhere. Within an hour they will create a space that represents local, food, farming and community at its best.

The Saratoga Farmers’ Market is local to the core. Farmers grow their vegetables and fruits, raise their animals, and make their artisanal cheeses, bread, and other goods mostly within a four-county radius. They rely on Saratoga shoppers to buy their goods as much as Saratoga relies on them for farm fresh food. This shared fellowship keeps money in our economy, strengthens our food systems and lets farmers and other businesses thrive.

What does local look like? How does it work? This glimpse into the farmers’ market provides some clues.

8:15 am and farmers are carousing with each other as they unload squash, lettuce, apples, beans and other goods. Tables snap open, tablecloths unfold. Bales of straw, sheaves of corn stalks, and pumpkins — hundreds of pumpkins — find their place. In between, the farmers sip coffee, joke about the weather and brag good-naturedly about their goods. They check out each other’s stalls. They will buy from or barter with each other, knowing that the cooperative nature of a farmers’ market means supporting each other.

The early birds arrive. Selling cannot start until 9 a.m. But that doesn’t restrict regulars from checking out the offerings — or when an item is in short supply lining up to buy it first.

“Got any arugula?” The question comes from a market regular.

“Yeah,” replies a farmer. “Right here. Have a look and taste.”

Two women line up for a pumpkin soup sample prepared by Friends of the Market volunteers. “Are you always here this early?” a volunteer asks. “Oh yes,” replied the women, with one noting that she comes in from Ticonderoga.

9 a.m. and vendor Anna Mae Clark rings a bell. The market springs to action. Shoppers fill their bags, local musicians play their hearts out, and children and parents crowd around a table where the weekly activity features pumpkin painting. By 11 a.m., the volunteers’ soup tureen is empty and market director Julia Howard is scrambling to find more pumpkins. One farmer drives back to his farm for more gourds while another provides five dozen. For Howard, the popularity of pumpkins is a coup. More children mean more families, more shoppers — and more future farmers.

As 1 p.m. approaches, gifts of food pile up for musicians as do donations for Franklin Community Center’s food pantry with which the market partners.

The bell rings. The market ends. The farmers pack up and head home, knowing that they’ll be back again.

The Saratoga Farmers’ Market moves Nov. 4 to its winter location at the Lincoln Baths Building in Saratoga Spa State Park, where the market will continue Saturdays, 9 a.m.-1 p.m.

 

Cultivate Your Sensual Side with Garlic

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By Himanee Gupta-Carlson

 

Now that the stars of summer – tomatoes, cucumbers, eggplants – are starting to exit the Saratoga Farmers’ Market stalls, it’s time to turn attention to one of our area’s more sensually spicy offerings: garlic.

Garlic harvest at Pleasant Valley Farm, photo courtesy of Pattie Garrett

Garlic is typically planted in mid-October after some frosts but before the ground has frozen. It appears in mid-spring as an early green garlic, in early summer as scapes, and in July as bulbs encased in papery outer skins. Underneath those layers are cloves that mellow as the months pass into a warm, rich seasoning for soups, casseroles, roasts, and veggie sides.

Garlic is available in late winter. It is also among the area’s easier crops to grow. If you’d like to try your hand at doing so, now is the time to start.

As you visit the Saratoga Farmers’ Market through October, buy some bulbs to eat and additional ones to plant.

At home, gently break your bulbs apart, separating the cloves. Choose the biggest cloves to plant and eat the rest. Create a space in your garden, where you can plant your cloves two to three inches deep, about eight to 12 inches apart. Place the cloves in the ground, bottom ends down, and cover them with soil. Then, cover these cloves with a thick layer of straw, hay, or even leaves to overwinter.

As the snow melts in late March or April, you should start to see green tips poking through the mulch. Pull the mulch off, and watch your garlic grow. Through April, May, and June, stalks will form and start to thicken. These stalks and the immature bulb beneath the soil are edible as green garlic, a taste of what’s to come.

Around mid-June, the winding, curvy tendrils known as scapes will start to appear on the plants. Cutting them off helps the bulbs grow. By July, the stalks will wither and turn brown. That’s the sign that your garlic is ready for harvesting. Use a garden spade or spoon to gently dig deep around the stalks to get to your bulbs.

Farmers typically cure freshly harvested garlic in dry, airy spaces.

After your harvest, go through your bulbs and save some cloves to plant for the next year.

The Saratoga Farmers’ Market is Wednesdays 3-6 p.m. and Saturdays 9 a.m.-1 p.m. at High Rock Park through October. Follow us on Twitter, Facebook, and Instagram.