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Shop Local, Eat Fresh

Squashville Farm

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.

Farmers and producers share their favorite holiday foods

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by Julia Howard

 

The farmers’ market considers farmers and producers to be the ultimate foodies. They are on the pulse of what’s in season, follow food trends (and sometimes start them), and have a wealth of cooking knowledge for the foods they make and grow. At the Saratoga Farmers’ Market, vendors and farmers share their favorite foods to eat during the holiday season.

“During the holidays, I love eating struffoli, also known as honey balls, topped with colorful sprinkles,” says Jessica Arceri, owner of Saratoga Peanut Butter. “My mom makes them every year, and I just love her recipe and the tradition,” Arceri adds. “I’m also partial to Saratoga Peanut Butters Mistletoe and Catch Me peanut butter.”

Saratoga Peanut Butter, photo by Pattie Garrett.

“During the holidays, I love eating desserts and sweets,” says Laurie Kokinda of Kokinda Farm. “My family made pierogies during the holidays, but I was always interested in the pies, chocolate, and cookies – I’m a sweetaholic!” Kokinda adds with a laugh.

Kokinda Farm, photo by Toni Nastasi

“During the holidays, I love eating mac and cheese,” says Max, the salesperson for Yankee Distillers. Comfort foods are often at the center of our cravings this time of year. Between the sentiments of the holiday season and the dip in temperatures, cream sauce and carbohydrates are just the things to warm our hearts and fill our stomachs.

Sean Dean of Nettle Meadow & Ballston Lake Apiaries, photo by Pattie Garrett

“During the holidays, I love a good beef roast,” says Sean Dean, the salesperson for Nettle Meadow and Ballston Lake Apiaries. “It’s the time of year to make something special that you wouldn’t typically make for a weeknight meal.” Beef roasts make for a memorable holiday feast that doesn’t have to be complicated. Just prepare it with garlic and herbs. 

“During the holidays, I love eating chickories,” says Himanee Gupta, co-owner of Squashvilla Farm. Chickories are bitter greens like frisée, escarole, and radicchio varieties that grow in the spring and fall. Pairing rich sides and hearty meats with a fresh, healthful salad offers balance to a heavy meal and aids digestion. 

The Saratoga Farmers’ Market will be open on Saturday, December 24, from 9:30 a.m. to 1:30 p.m. Stop by for fresh ingredients for your favorite holiday staples.

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.

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.