Saratoga Farmers' Market

Spinach

Harvest Season — in February???

By

by Pattie Garrett

A visit to Saturday’s Saratoga Farmers’ Market during the cold winter months brings surprises: the tables are overflowing with vegetables and fruit, and each week newly harvested leafy greens and other fresh-picked produce appear. This leaves me wondering, how is it possible to grow vegetables when the temperature is below freezing? 

Paul and Sandy Arnold, who have been working the land at Pleasant Valley Farm for the past 30 years, explain that they started experimenting with winter farming in 1992 with low tunnels, and in 2006 with high tunnels. 

Paul Arnold and his daughter Kim harvest greens in a high tunnel. Photo courtesy of Pattie Garrett

“Through much trial and error, the high tunnel winter greens production has proven to be worthwhile. Customers are excited to come every week of the year and be able to get fresh, healthy greens. Each year, our systems have been improved so that we have a more consistent supply throughout the cold winter months, though we will always be challenged by the weather,” explains Paul, with a knowing smile.

I decided to visit the farm on a cold February day. I drive down ice covered unpaved roads for miles; upon arrival I’m greeted by a hawk’s screech and an overwhelming view. Walking past several high tunnels full of colorful vegetables, I find the Arnolds harvesting vegetables, spinach, lettuce and more. High tunnels make it possible for local farmers to extend the growing season and provide us with locally grown fresh vegetables year-round at the farmers’ market. On the Arnold’s farm, the high tunnels are made of polycarbonate material and plastic over a steel structure; the tunnel protects the plants from weather extremes, controlling the environment for the plants in a safe, natural way. The vegetables are planted directly in the soil inside the tunnel. If the tunnel detects the temperature is too high or low, the tunnels’ side curtains will move up or down automatically to maintain an appropriate temperature.

Lettuce sown in the soil of a high tunnel. Photo courtesy of Pattie Garrett.

The 5000 square foot high tunnels enable the Arnolds to grow tasty winter greens such as spinach, lettuce, kale, swiss chard, mustards, broccoli raab, Asian greens, arugula and more. Paul explains, “The seasons change the flavor of the produce. The cold may bring out its flavor or heat will enhance its sweetness.” So, enjoy your favorite vegetables and fruit from the farmers’ market, grown locally and naturally healthy and delicious all year, thanks to innovative farmers like the Arnolds.

Spinach Salad with Dates

By

Adapted from NYTCooking

INGREDIENTS

 * Ingredients currently available at the farmers’ market

1 Tablespoon wine vinegar

½ medium red onion,* thinly sliced

½ cup dates, pitted and quartered lengthwise

pinch of salt

2 Tablespoon unsalted butter

2 Tablespoons olive oil

2 small pitas, roughly torn into ½ inch pieces

½ cup whole unsalted almonds, coarsely chopped

6 ounces fresh spinach leaves* 

2 teaspoons lemon zest

2 Tablespoons freshly squeezed lemon juice

INSTRUCTIONS

  1. Put vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well. Let it sit for 20 minutes, then drain and discard any residual vinegar.
  2. Meanwhile, heat butter and 1 Tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until the pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in the lemon zest. Set aside to cool.
  3. When ready to serve, toss spinach leaves with pita mixture in a large bowl. Add date and onion mixture, remaining 1 Tablespoon of oil, and lemon juice.

Spring Spinach Pasta Salad

By

Adapted from the recipe by Barefeet in the Kitchen, shared by My Saratoga Kitchen Table

Serves: 8

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 8 ounces freshly cut pasta*, fettuccine, pappardelle or ravioli
  • ½ small red onion*, thinly sliced and cut into 1-inch pieces, about ¼ cup
  • 3 large garlic cloves*, minced
  • 6 Tablespoons olive oil*
  • ¼ cup red wine vinegar
  • 4 cups fresh baby spinach*
  • 2 cups cherry tomatoes*, halved
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • grated Parmesan cheese*

 

INSTRUCTIONS

  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  2. While the pasta is cooking, place the onions and garlic in a large bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the spinach and tomatoes.
  3. Toss everything together to mix well and sprinkle with salt and pepper. Sprinkle with Parmesan cheese.

 

NOTES:

Add your favorite seasonal herbs, vegetables, or meat: basil, mushrooms, sausage, bacon, anything goes!

Crustless Spinach Quiche

By

Adapted from the recipe by Edible Capital District, shared by My Saratoga Kitchen Table

Serves: 4

 

INGREDIENTS

*Items currently available at the Saratoga Farmers’ Market

  • 2 teaspoon vegetable oil
  • 1 medium onion*, finely chopped
  • 1 pound fresh spinach*, chopped
  • 1½ cups shredded sharp cheddar cheese*
  • 6 large egg whites*
  • 1 large egg*
  • ⅓ cup fat-free, no added salt, cottage cheese
  • ⅛ teaspoon ground nutmeg

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Coat a 9-inch pie plate with cooking spray. Set aside.
  2. Heat oil in a medium nonstick skillet set over medium-high heat. Add onion and cook, until translucent, about 5 minutes. Add fresh spinach, a handful at a time, and toss until wilted and set aside. Repeat until all spinach is wilted.
  3. Sprinkle cheddar cheese evenly in prepared pie plate. Top with spinach mixture.
  4. Whisk together egg whites, egg, cottage cheese, and nutmeg in a medium bowl. Pour egg mixture evenly over spinach.
  5. Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into wedges and serving.

Farmers’ Market Breakfast Hash

By

Adapted from recipe in Eating Well and shared by My Saratoga Kitchen Table

Serves: 2

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • ¼ pound bulk breakfast sausage*
  • 1 Tablespoon olive oil
  • 1 small russet potato*, baked, chopped into ½ inch cubes
  • 1 cup fresh baby spinach*
  • 2 large eggs*
  • ½ cup shredded cheddar cheese*
  • freshly ground pepper

INSTRUCTIONS

  1. Cook sausage over medium-high heat in an 8 inch cast iron skillet until browned. Add oil in needed. Add potatoes and cook until browned. Add spinach, toss until wilted.
  2. Make 2 wells in the center of the hash. Crack one egg into each well. Reduce heat to medium and cook until eggs are set. Sprinkle with cheese, cover and cook until cheese is melted and egg whites are completely set. Garnish with pepper.

NOTES

Options: add onions, crispy bacon.

Spanakopita (Spinach Pie)

By

Adapted from recipe by Lucy Parissi of Supergolden Bakes

Prep time: 20 mins

Cook time: 45 mins

Servings: 12 slices

Ingredients

*Ingredients currently available at the farmers’ market.

  • 2 ½ lbs fresh spinach*
  • 14 oz feta cheese crumbled*
  • 2 large eggs lightly beaten*
  • ¼ cup fresh chopped dill*
  • ½  cup or a small bunch of fresh chopped parsley*
  • 8 scallions, finely chopped*
  • 2 large leeks, white part only finely chopped*
  • 1 pack frozen phyllo pastry thawed overnight in the fridge
  • Salt and freshly ground black pepper
  • 1/2 cup melted butter
  • Olive oil
  • salt and pepper

 

Instructions

  1. Preheat the oven to 350 degrees and place a tray on the middle shelf.
  2. Warm olive oil in a pan over medium heat and gradually add the spinach in batches until it is all cooked.
  3. Allow to cool. Then drain excess water from the spinach using a cheesecloth or strainer.
  4. Sauté the green onions and leeks in a pan with a splash of olive oil until soft. Add the spinach and herbs and cook for a bit longer. Transfer to a large bowl and set aside to cool slightly.
  5. Add the crumbled feta and eggs to the spinach. Season generously with salt and pepper and mix together.
  6. Brush your pie dish with the melted butter then start layering the phyllo pastry, brushing each leaf with butter, in the dish letting the ends hang over the edge. Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer. Fold the edges over the top and brush with butter.
  7. Brush 4 phyllo squares with the melted butter then scrunch together and cover the entire surface of the pie.
  8. Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie coloring too quickly. Cool before slicing (otherwise you won’t be able to slice neatly).
Saratoga Farmers' Market