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

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Eating with the seasons – even in February

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By Himanee Gupta

 

One belief about eating local is that we cannot do it in February. The ground is frozen. Nothing is growing. It is cold. 

We grit our teeth as we head for the grocery store, knowing that what we’ll find will have traveled several hundred miles and will not be cheap.

Pretty bleak? 

It need not be.

While it is true that farmers cannot grow much in frozen soil, they still can offer foods grown, raised, or made at their farms. That is what the Saratoga Farmers Market brings you every Saturday. Even though the offerings and number of vendors are smaller at this time of year, there’s good stuff available for delicious meals throughout the week.

Consider: 

  • Soups made with butternut squash, carrots, turnips, and potatoes. Gomez Veggie Ville and Lovin’ Mama Farms have these classic winter vegetables. Cook them with bone broths from King’s Creek Farm or simply water. For a creamy touch, give the soup a light puree with a blender, and then stir in some A2 milk from the Argyle Cheese Farmer. Put some microgreens from the Perfect Plant Farm on top.
A2 milk from Argyle Cheese Farmer, photo by Madison Jackson
  • Meats. Chicken, duck, goat, pork, beef, and veal are currently available. Think about roasts, stews, meatloaf, chili, casseroles, and burgers – just to get started. Farm-raised meat might seem expensive by the pound. However, many cuts are available in smaller packages, such as stew meats and chops. And our meat producers are good cooks who know how to prepare a larger cut, such as a roast or a whole duck or chicken, and also how to create marvelous second, third, or even fourth meals with leftovers. They’re happy to share their tips. Stop by the tables of Hebron Valley, Hepatica, Jireh, King’s Creek, Longlesson, and Squash Villa farms, and ask.
  • Homemade sides and treats. In addition to sweet and savory baked goods are stuffed dates, pickled beets and cabbages, jams, cheeses, granola mixes, and hummus. Combining farm-made foods with vegetables and meats can add a healthy, flavorful balance to winter meals. Look for such items at Kokinda Farms, Nightwork Bread, Puckers Gourmet Pickles, Parchment, Sweet Prophecy, and The Cookie Lab, among others.
Kokinda Farm, photo by Toni Nastasi

And the days are getting longer, so popular items such as eggs, spinach, kale, and salad greens are becoming more available.
        One trick for making the most of a farmers market visit both now and year-round: Treat your shopping list as a guide, not a rule. Take in all of what the market offers. Let yourself make changes and substitutions because you can. That’s what makes eating local possible and exciting, even in February.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Connecting businesses with the community since 1978

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By Julia Howard

 

Running a small business can be both liberating and challenging. While new and established businesses have different priorities, knowing and understanding customers’ needs is always at the center. Vendors at the Saratoga Farmers’ Market observe this first-hand. 

Sarah Avery of Moon Cycle Seed Co., photo courtesy of Pattie Garrett

“In my opinion, it’s the best place to incubate new products and ideas,” said Shane Avery in an interview on his businesses Junbucha and Earth to Mind. “You get instant feedback, and customers’ reviews are honest, accurate, and high-quality.” 

Many business owners at the Saratoga Farmers’ Market share Avery’s sentiments. Customer interactions provide an excellent opportunity to create a positive experience and build relationships that are the foundation of a successful business.

Lovin’ Mama Farm, photo by Pattie Garrett

Lindsay Fisk of Owl Wood Farm shared similar feedback in a past interview. “We like the idea of farmers’ markets because we get to meet the customers and get to know them, and they get to know us,” said Fisk. “We also decided on farmers’ markets as an outlet when we started because we felt we could have more flexibility with what we could bring and not feel the pressure from pursuing wholesale outlets.”

This year marks the Saratoga Farmers’ Market’s 45th anniversary, an achievement that can be attributed to the diverse business community with that they have had the opportunity to grow. They hope to inspire new and established businesses to explore vendor opportunities in their markets.

The online application for the summer season of outdoor markets on Wednesdays, 3-6 pm, and Saturdays, 9 am-1 pm, at High Rock Park is currently open. These markets will run from May through the end of October. The Clifton Park Farmers’ Market, their affiliate, is also accepting applications for Mondays, 2-5 pm, at the Shenendehowa United Methodist Church parking lot. The application for these three markets is open until January 31, 2023.

The Saratoga Farmers’ Market is known for hosting various businesses. Local farms, artisans, crafters, and specialty and ready-to-eat food makers are welcome to apply. Businesses must be within a 50-mile radius of Saratoga Springs, and all products must be made or grown locally.

For more information, visit saratogafarmersmarket.org/vendor. You will find detailed information on the farmers’market, seasonal application dates, and a link to the vendor application.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Fall trends at the farmers’ market

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By Julia Howard

 

The whoosh of fall is here. It’s the time of year when we trade beach bags for light jackets, mums and pumpkins replace annual outdoor flowers, and summer salads give way to warm, comforting meals. While our lives are busy with obligations and activities, here are some ideas to slow down and get in the season’s spirit.

Fall Decor 

The season’s harvest of pumpkins and gourds of all shapes, sizes, and textures encourages creativity in indoor and outdoor decor. Hardy fall plants such as mums and flowering kale offer a fresh burst of autumnal color to front steps and window boxes. You can also find cut flowers and stunning dried wreaths at the Wednesday and Saturday farmers’ markets. 

Creamy Chicken and Dumplings with Roast Chicken, Green Peas, Celery and Carrots

Warm Meals

Cooler temperatures call for soups, stews, and oven-roasted meals that have the benefit of warming the house without turning on the heat. Fall produce such as squash, Brussels sprouts, and freshly dug potatoes are ideal for roasting with olive oil, salt, and pepper. Stew meat, chicken, lamb, pork, and beef roasts are fall favorites. They are easy to prepare and result in flavorful meals. 

Photo by Pattie Garrett

Pumpkin Spice Everything

Love or loath, pumpkin spice is everywhere this time of year. Local producers do it right and use natural ingredients. From classic pumpkin pie by The Food Florist to pumpkin spice chèvre by Nettle Meadow, pumpkin spice products are aplenty at the farmers’ market. Are you looking to replicate the classic pumpkin pie spice yourself? Try Muddy Trail’s pumpkin streusel muffin mix and pumpkin pie seasoning (which is also excellent in pancakes on lattes, etc.).

Feathered Antler, photo provided

Seasonal Comforts

Warm up with Feathered Antler’s soft knit hats and cozies as the temperature dips. Kim Dolan Designed has hand-dyed plush sweatshirts and long sleeve shirts. Kokinda Farm makes corn toasty warming pads perfect for relaxing and warming cold bed sheets. You can find comfort in a hot cup of locally roasted coffee or a custom tea blend from Something’s Brewing. Or maybe a Slate Valley Farms’ maple syrup drizzle on a steamy bowl of oatmeal. However you find comfort, fall encourages the pursuit. 

The Saratoga Farmers’ Market is open Wednesdays from 3 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m. at High Rock Park. The farmers’ market will move to the Wilton Mall on November 5. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.

Cookie Lab Confections: A story baked into every flavor

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By Caroline Moran

 

Living in Puerto Rico at the start of the pandemic, Val Hernández, founder of Cookie Lab Confections, was on the hunt for a good cookie. Searching high and low for unique specialty cookies, she was disappointed to find the same old classics (chocolate chip, snickerdoodles, etc.). Not letting the lack of variety stop her, she took it upon herself to purchase an oven and begin experimenting with new flavors. Val quickly discovered a passion for baking. It was apparent she could bring joy to the people around her through baked creations.

Research of various farmers’ markets led her to Saratoga Springs, where she fell in love with the “opportunity to get involved with the local community, meet new people, and showcase [her] cookie creations.”

Brownie and Confetti Cookies, photo provided by Cookie Lab

One of the most rewarding aspects of the business is “every bit of loving feedback” Val receives when she experiments with a new “flavor story.” Using this method, she chooses a treat and asks herself, “how can I turn this sweet treat into cookie form?” A key aspect of this process is thinking outside the box with flours and mix-ins. For her Maple Bisquick cookie, pancake mix replaces traditional flour. Her Deconstructed Rice Krispie cookie incorporates white chocolate chips and a marshmallow center to emphasize the cereal’s flavor.

As for upcoming flavor stories, Val aims to bring the tastes of some beloved Puerto Rican treats to the region. Mantecaditos are a classic buttery shortbread topped with nonpareils, which will pair well with the flavor profile of Quesitos (a puff pastry with a sweet cream cheese filling).

While new flavors are in production, Val’s current favorite is her Brownie & Confetti cookie. Inspired by a trip to New York City, the idea for a “two-in-one” cookie led to a perfect mashup of “dark, moody flavors” and “light vanilla flavors.”

Val’s journey began by laying down roots at local farmers’ markets. Now, she dreams of opening a cookie and coffee shop where she hopes to serve freshly baked cookies alongside Puerto Rican coffee. 

Cookie Lab Confections’ treats can be found at the Saratoga and Clifton Park markets and are available online for free delivery throughout Albany, Schenectady, Rensselaer, and Saratoga every Friday.

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park in downtown Saratoga Springs. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram.

 

Shakshuka

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Recipe by Suzy Karadsheh, The Mediterranean Dish

Prep time: 10 min

Cook time: 30 min

Makes 6 servings

 

Shakshuka is made with gently poached eggs in a simmering mixture of tomatoes, bell peppers, onions, and garlic.

Ingredients

*Ingredients currently available at the farmers’ market

  • Extra virgin olive oil
  • 1 large yellow onion*, chopped
  • 2 green peppers*, chopped
  • 2 garlic cloves*, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • Pinch red pepper flakes, optional
  • Salt and pepper to taste
  • 6 medium tomatoes*, chopped (about 6 cups chopped tomatoes)
  • ½ cup tomato sauce
  • 6 large eggs*
  • ¼ cup chopped fresh parsley*
  • ¼ cup chopped fresh mint*

Instructions

  1. Heat 3 tablespoons olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
  3. Using a wooden spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
  4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper if you like. Serve with crusty bread of your choice.

Notes

  • Leftovers will keep for 1 to 2 days if stored properly in the fridge in tight-lid glass containers. Warm over medium heat, adding a little more liquid to the shakshuka sauce if needed.
  • If you want to add meat, cook about ½ ground beef or ground lamb in some extra virgin olive oil. Season well with salt and pepper. Once fully cooked, remove the meat from the skillet, wipe the skillet well and follow steps #1 and #2 to make the shakshuka sauce, only this time, add the cooked ground meat to the skillet to simmer with the tomatoes for 15 minutes or so before adding the eggs.

 

Eggs at Saratoga Farmers’ Market

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By Mary Pratt

 

Five vendors offer chicken eggs at Saratoga Farmers’ Market. All their hen shelters are on pasture in spring, summer, and fall. Most hens can choose to go outside their shelters in winter. 

Squash Villa Farm, from the Town of Easton, Washington County, raises vegetables, goat meat, and eggs. They’re the only vendor who has chicken and duck eggs and attends Wednesday and Saturday Markets. Himanee Gupta-Carlson said, “Jim and I started raising poultry for eggs in 2012.”

Photo by Pattie Garrett (eggs)

“Today, we raise heritage breed hens, such as Cuckoo Maran, Cuckoo Araucana, and Speckled Sussex.” They produce a variety of eggshell colors – brown, green, blue, and white. Their duck eggs are from Muscovy.

Laurie Kokinda from Kokinda Farm in Mechanicville offers vegetables, fruit, and jam, and began raising hens for eggs in 2012. They also raise heritage chickens, including Black Asterlop, Polish, and Olive Eggers, which produce several colored egg shells. 

Laurie explained that during pasture season, her hens can go all over their yard when she’s at home. They are fenced into a portion of her yard when she’s away. In winter, they can go outside under a covered area.

Lovin’ Mama Farm (eggs), photo provided

Mary and Bob Pratt’s Elihu Farm, also in the Town of Easton, offers lamb, wool, and eggs. They started raising hens for their own use; then, around 2000 began raising more and more hens for eggs to sell.

Their hens are hybrids produced by Moyer’s Chicks in Pennsylvania, which lay brown eggs. Their hen shelters and feeders are on pastures and frequently moved. In winter, their hens can still go outside. Chile powder and alfalfa powder are added to their feed to keep the yolk color orange.

Jireh Organic Farms and Livestock, newest to our market, is a disabled veteran owned organic farm out of Saratoga County. They use non-GMO feed for their cage free, hand raised hens. Later this summer they will also have grass fed beef available.

Lovin’ Mama Farm, according to Corinne Hansch, raises organic vegetables and flowers and also heritage breed hens for organic eggs. Their hens include Whiting True Blue and Whiting True Green, whose feathers have been used for fly fishing. Also, Cucu Marana, for dark brown eggs.

Their hens receive non-GMO feed and rotationally graze in summer.  From November to March, they live in vegetable tunnels with deep straw where they receive leftover vegetables and micro-greens for dark orange yolks.

The Saratoga Farmers’ Market is open Saturdays from 9:00 a.m. to 1:00 p.m. at High Rock Park. And on Wednesdays from 3 to 6 p.m. also at High Rock Park. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram.