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Squashville Farm

Sowing the seeds for a new season

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By Emily Meagher

Greenhouse full of seedlings at Pleasant Valley Farm

Walking around a farmers’ market, you see tables neatly displayed with mountains of produce. There is a long journey before produce lands on market tables and then, eventually, your table. Farmers are on a tight schedule to do all they can to make sure their crops flourish. Now that we are deep into winter, we asked local farmers how they are preparing for this year’s growing season.

Planting onion sets to be scallions, photo courtesy of Pleasant Valley Farm

Laurie Kokinda, owner of Kokinda Farm, says, “It’s the hardest time of year, in terms of grunt work.” Farms are working tirelessly to sanitize their greenhouses and tunnels and repair and order new equipment. Farms are starting their first seedings like tomatoes, alliums, and head lettuce. This year, many farmers ordered their seed supply earlier than usual due to Coronavirus-related increases in demand as well as mail delays. Paul and Sandy Arnold, owners of Pleasant Valley Farm, note, “Normally, we can get seeds in the day after we order. This year, we’re waiting weeks!”

Local farms often choose to work together to share resources. Pleasant Valley Farm’s Sustainable Farmers’ Network Group is hard at work in the mid-winter, bulk-ordering supplies so that farms may share discounts. Gomez Veggie Ville works with Denison Farm to get this year’s supply of organic potato seeds. And, for the first time, they will work to grow ginger. “I am learning how to grow ginger well in our climate. Hopefully, if it works out, we’ll be able to bring some to the market in September,” says Efrain Gomez.

Finished planting garlic, photo courtesy of Squash Villa Farm

Owl Wood Farm is taking this year’s seed shortages as an opportunity to try a new practice: seed saving. “We’ve wanted to save seeds that aren’t offered commercially, like tomato heirloom varieties and Abenaki flint corn, for a while. It involves a lot of work and isn’t very economical; you have to dedicate a new plot of land and grasp a whole new knowledge base,” says Mark Bascom. “But we see that seed saving is important this year especially.”

Squash Villa Farm (formerly Squashville) is trying not just a new crop or practice but also a whole new land plot after moving farms in 2020. “There’s lots of anticipation! As soon as the snow melts, I’m eager to walk the new land and just get a feel for what it’s like to step into the soil,” says Himanee Gupta-Carlson.

This week’s recipe: Beans and Greens

‘Look, don’t touch’ keeps produce healthy and safe

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By Himanee Gupta-Carlson & Madeline McCarthy

Owl Wood Farm, photo by Pattie Garrett

The escarole sat crisply in my display bin at the Saratoga Farmers’ Market. It caught the eye of a customer.

I greeted him, and he asked, “Is this lettuce?” As he did so, his fingers wrapped impulsively around the leaves, cradling them.

“Please,” I said. “Can I ask you not to touch?”

The customer felt bad. I did, too. But as the COVID-19 pandemic continues we all are adapting to new practices of interacting with each other and the fresh foods at the market. Asking customers not to touch products until they have committed to buying them now is among the Saratoga market’s safety rules.

As we celebrate National Farmers Market Week this week, we also highlight how not touching fresh fruits and vegetables minimizes damage while also easing the risk of Coronavirus spread. In addition, the food remains safe and healthy with the farmers being the only ones touching the produce prior to purchase.

But how does one buy without touching?

Raspberries from Burger’s MarketGarden, photo by Pattie Garrett

Jason Heitman of Green Jeans Market Farm helps customers choose tomatoes by asking them what sizes they prefer and when they plan to eat them. He checks the bottoms of tomatoes to gauge their ripeness, noting that not fully ripened fruits will continue to ripen until consumed.

Brian Talmadge of Talmadge Farm encourages customers to choose beans that look wrinkle-free and shine. Cucumbers, he says, also have a shine.

Charles Holub of Scotch Ridge Farm brings handpicked berries to market that have attained enough sweetness to be eaten immediately or frozen for later use.

Greens from Squashville Farm, photo by Pattie Garrett

Such greens as lettuce, kale, and escarole are harvested one or two days before market so they can be washed and cooled for maximum crispness. They might wilt during a market from exposure to sun and wind but will rebound when rinsed in cold water. If stored in a produce bag in the refrigerator, they’ll remain fresh for up to a week.

I explained to my customer who mistook escarole for lettuce that it was a green from the chicory family and often used to make Beans and Greens. I also noted that it, like many other greens, was delicious sautéed with a bit of olive oil, black pepper, and garlic.

He bought the escarole and, like many others, thanked us for keeping the farmers market safe.


This week’s recipe: Spinach Salad with Peaches and Beets

Psst… Some of the best things happen on Wednesdays

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By Himanee Gupta-Carlson

Burger’s MarketGarden, photo by Pattie Garrett

Weekends are market days for many farmers. But the Saratoga Farmers’ Market would like you to let you in on a secret – there’s a midweek market, as well.

Tucked into a corner of the Wilton Mall parking lot is the Wednesday market, featuring about 15 local farmers and prepared food vendors. From 3 p.m. to 6 p.m., they offer eggs, fresh produce, plants, baked goods, and prepared foods.

“It’s our best-kept secret,” says market board president Beth Trattel. “A simple way to pick up the freshest foods in a safe, no-fuss environment.”

In years past, the market association promoted its Wednesday market as a family-friendly space to gather for music, children’s games, and food purchases. This year, with COVID-19 restrictions on public gatherings in place, live music and games are on pause. But farmers are still coming.

518 Farms mushrooms, photo by Pattie Garrett

Who’s there and what are they bringing? Here’s a snapshot.

As you enter the market from the former Bon Ton parking lot, flowering plants and other seedlings from Burger Farm greet you. Nearby, Shushan Valley Hydro Farms offers hydroponically grown herbs and vegetables. Surrounding Shushan are baked confections from The Chocolate Spoon, casseroles from The Food Florist, and Mediterranean meals to go from Euro Delicacies.

Further into the market are more farmers: Owl Wood Farm and Gomez Veggie Ville with their colorful piles of vegetables; eggs, chicken, and more vegetables at Squashville and Green Jeans farms; mushrooms and lavender at 518 Farms; and apples and cider of both the sweet and hard type from Saratoga Apple. On another end, you’ll find My Dacha Slovenian Café with its meals-to-go offerings. And tucked in between other stalls are Saratoga Garlic with its pickled garlic and aioli offerings, Gifford Farms with produce and baked goods; and Mister Edge’s popular knife sharpening service.

Gomez Veggie Ville, photo by Pattie Garrett

More vendors will start attending as the state eases its COVID-19 restrictions.

For now, Wednesday remains a great space to get the fresh ingredients for one or two meals, perhaps a prepared meal for Friday, and a few sweet treats. Try carrots dipped in aioli , scrambled eggs with arugula, radishes and lettuce tossed in a salad, and more.

 

See our full listing of this season’s Wednesday vendors

10 Things You Might Not Know Are Sold at the Farmers’ Market

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By Julia Howard

Upon the first look, the farmers’ market can be overwhelming. Tables are piled high with produce, coolers are full of meat and cheeses, and display cases tower high with bottles of syrup and jars of jam. In addition, products available at the farmers’ market change slightly each season. Here’s a peek at 10 things you might not know are sold at the Saratoga Farmers’ Market.

Shaving soap from Moxie Ridge Farm, photo provided

1. Shaving soap
“Soft Serve” shaving cream is an old-fashioned wet shaving soap made from goat milk and pig lard. This nourishing specialty soap is made exclusively at Moxie Ridge Farm. Just add some water, lather with a shaving brush, and enjoy the lather for a smooth shave.

2. Mushroom coffee & teas
Mariaville Mushroom Men have made it easy to enjoy a daily serving of mushrooms with their perfectly blended mushroom teas that come in easy to use teabags. Looking for something a little more robust? Scoop, stir and enjoy their instant mushroom coffee.

The Vermont Spätzle Company, photo provided

3. Spätzle (gluten-free)
The Vermont Spätzle Company has traditional spätzle that is no-boil, ready in 5 minutes, and gluten-free. What’s even better is that this spätzle is as versatile as it is tasty. The Vermont Spätzle Company has dozens of quick and easy spätzle recipes on their website.

4. Goat
Goat has a distinct flavor that is leaner than lamb and can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Find a variety of cuts, ribs, and roasts at Squashville Farm.

5. Dog treats
Dog treats are serious business at the farmers’ market. Longlesson Farm and Lewis Waite Farm both offer beef bones specifically for dogs. Something’s Brewing makes ‘beastly bites’ dog biscuits from all-natural ingredients. And, Mugzy’s Barkery has a whole line of treats and cakes made from all-natural and organic ingredients.

Earth to Mind, photo provided

6. CBD oil
With high-quality hemp grown and processed here in New York, Earth to Mind CBD products are designed to help relieve stress, soothe pain, and attain a sense of well being when added to your holistic routine. If you’re looking for an alternative form of healing, visit Earth to Mind about adding CBD oil to your holistic routine.

7. Take-home meals
The Food Florist offers a variety of frozen take-home meals made with carefully sourced ingredients so you won’t have to compromise over convenience. The Food Florist offers a variety of casseroles and lasagnas to choose from, even breakfast and gluten-free options.

8. Hormone balancing seed blends
Seed cycling is an easy and functional way to get nutrients in the body to help women rebalance their hormones. Moon Cycle Seed Company blends four seeds: pumpkin, flax, sunflower, and sesame. When ingested in a specific combination daily, they provide the body with essential nutrients.

Pea shoots at Pleasant Valley Farm, photo provided

9. Shoots
Whether you eat them by the handful, put them on a salad or sauté them with garlic, pea and radish shoots offer a burst of nutritious and delicious flavor. Varieties of shoots are growing in the greenhouse at Pleasant Valley Farm and Green Jeans Market Farm.

10. Beef Jerky
Muddy Trail Jerky offers handcrafted beef jerky in 13 flavors. Sweet, savory, or spicy options include Bourbon Barbecue, Habanero Mango, Bacon & Molasses just for starters. Visit their stand for over 50 varieties of dips, rubs, seasonings, and meal starters. Is beef not your thing? Try Zen Jerky by Vital Eats. This flavorful, plant-based jerky is packed with protein.

Christmas on the Farm

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By Julia Howard

Opening boxes of holiday decorations, preparing festive seasonal foods, and gatherings with friends and family are some of the ways that we celebrate the holiday season. This time of year evokes different memories for all of us. This week, we look to our local farmers and producers as they share some of their favorite memories of Christmas on the farm.

Laurie Kokinda’s horse Hyde, photo courtesy of Laurie Kokinda

“When we were kids, Christmas Eve was always our big dinner and presents,” shares Laurie Kokinda of Kokinda Farm and Laurie’s Jams and Jellies. “Christmas morning, we always saddled horses and went for a trail ride through Luther Forest. Back then, it was a single dirt road and especially beautiful if we got fresh snow.”

Jim and Himanee Gupta-Carlson of Squashville Farm explains that many religious and cultural traditions have shaped their holiday festivities. Their move to the Upstate NY area and involvement in local farmers’ markets has also guided their holiday rituals. “We always get a fresh tree from Charles of Scotch Ridge Farm,” says Himanee Gupta-Carlson. “We celebrate the Feast of the Seven Fishes on Christmas Eve with seven (or sometimes more!) types of shellfish or fish from Pura Vida Fisheries, and we like to do purple potato latkes during Hanukkah and a roast duck on Christmas Day,” Gupta-Carlson adds.

Slate River Farms, photo courtesy of Nellie Lovenduski

At Nettle Meadow Farm and animal sanctuary, Christmas is celebrated with a big holiday bash hosted by the farm owners for the employees. The farm’s annual party includes a feast, a secret Santa gift swap, games, and good conversation. Farmworker Sean Dean jokes that the farm’s geriatric rescue turkey has the safest home at the farm.

 

Slate River Farms, photo courtesy of Nellie Lovenduski

Nellie Lovenduski of Slate River Farms shares memories of family snowshoeing on the farm, taking chickens for rides in snow tubes, and ice skating on Ensign Brook.

Anna Mae Clark, a long-time market member and best known as ‘the jam lady’, recalls memories of cookies and sweet treats throughout the Christmas season. “My mother made New Year’s cookies around Thanksgiving, and the cookies aged in a crock until they were ready to be devoured at Christmas festivities,” reminisces Clark. Baking her favorite sugar cookies, her grandmother’s oatmeal-raisin cookies, and her brother’s favorite chocolate chip cookies evoke her most meaningful holiday memories of time shared with family.

This holiday season, we encourage you to build traditions of your own. Perhaps by sharing a favorite recipe, shopping for your holiday feast at the farmers’ market, or simply spending time with loved ones — which is where the true spirit of the season lays.

 

This week’s recipe: Buttery Breakfast Casserole

Squash – Almost too pretty to eat, too delicious not to

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By Himanee Gupta-Carlson

The days before Thanksgiving call up turkey, stuffing, gravy, casseroles, and pie – namely pumpkin pie.

Pie is delicious. But there are a wide variety of other squashes, too: acorn, carnival, spaghetti, sweet dumpling, butternut, kabocha, hubbard.

Squashville Farm, photo by Pattie Garrett

These squashes weigh down tables of the Saratoga Farmers’ Market squash growers. They represent the beauty of the holidays and the abundance of our region’s agriculture.

Squash is part of the Native American three sisters plants, with beans and corn. Along with beans and corn, it was grown for its sweetness, versatility in cooking, high nutrition content, and ability to be stored for long-term use.

While squash vary in size, shape, and color, they generally all can be roasted, steamed, or made into soups or desserts.

The dark green acorn, yellow dumpling, and multi-colored carnival squashes are easy to roast. Use a sharp knife to cut them in half, scoop out the seeds from the center, wrap the halves in foil, and roast them in a 375 degree oven for about 45 minutes. When they can be sliced through easily with a knife, they are ready for eating. Savor them, as is, or add some melted butter, maple syrup, or walnuts for added flavor. Use leftovers to create a soup or hearty stew.

If cutting the squash is too hard, try steaming them whole until they have softened. Once cooled, they can easily be cut and seeded.

Squash varieties, photo by Pattie Garrett

Bigger spaghetti squashes make a delicious substitute for pasta. Roast these squashes in halves wrapped in foil for 45 minutes, then remove from the oven, unwrap and allow to cool. Use a fork to create spaghetti-like strands. These strands can then be simmered for a few minutes in a tomato sauce or pesto.

New England pie pumpkins are the classic ingredient for pumpkin pie. Butternut squash makes a nice pie, as well. Kabocha, and hubbard varieties can be substituted.

Some squash varieties – spaghetti, delicata, sweet dumpling, acorn, and carnival, among them – can be stored through early Christmas. Others such as pie pumpkins, kabocha, hubbards, and butternut will last well into late winter or early spring if kept in a cool dark area.

Recipe: Squash Pie