vegetables

Echo Creek: A growing family farm

July 27, 2020 By marketeditor

By Madison Jackson

After his first day of work at Pleasant Valley Farm, Mike Palulis came home to his wife Jennifer and told her that he had bought a tractor and wanted to try his own hand at farming. Despite his lack of experience in the field, the efficiency and dedication he saw at the farm resonated with him.

As the owner and operator of The Sushi Bar at Stratton Mountain, Mike’s work was seasonal, and with a growing interest in where his food was sourced, he decided to spend his off-season working with Paul and Sandy Arnold at Pleasant Valley Farm in Argyle, New York. Jennifer, a former gardener, while caught a bit off guard, agreed to dive headfirst into this new adventure with her husband.

*Echo Creek Farm, photo by Pattie Garrett*

Now in their seventh season of farming at Echo Creek Farm and joined by their three children, the Palulis have worked hard to make their small, family-run farm produce top quality, USDA certified organic vegetables that anyone could feel good about eating.

Jennifer speaks very highly of the Arnolds, who also attend the Saratoga Farmers’ Market every Saturday, describing their help as invaluable over the years. The efficiency of Pleasant Valley Farm is what initially grabbed Mike’s attention and impressed him so highly, that it inspired a change in his career and livelihood. The Arnolds have mentored the Palulis over the years on everything from the timing of planting their seeds to new and innovative structures that will improve growing capabilities in all seasons. The mindful manner of farming practiced by the Arnolds has been one of the strongest impressions that influenced Echo Creek Farm over the years.

When asked why Echo Creek chose to become a certified organic farm, Jennifer replied, “we’re a family farm, growing food in a respectful manner is so important”. With their three young children growing up and playing on the property, Jennifer and Mike knew they wanted the farm to be the cleanest possible environment. While it is not an easy process to become certified organic, the Palulis want to grow produce that they can feel good about feeding their children as well as the rest of the community.

Echo Creek Farm attends the Saratoga Farmers’ Market every Saturday, ensuring their natural, organic produce is accessible to all. Along with an assortment of vegetables and greens, Echo Creek also produces honey, eggs, potted herbs, and flowers.

This week’s recipes: Enjoy two of Jennifer’s simple, healthy recipes that are perfect for hot summer days. Slow-Roasted Tomatoes and Simple Raw Kale Salad

Pantry Pot Pie

March 31, 2020 By marketeditor

Shared by My Saratoga Kitchen Table
Serves: 1 10-inch skillet or 6 to 8 servings

Ingredients
*Ingredients currently available at the farmers’ market
For filling:
● 2 Tablespoons oil (or butter*)
● ½ onion*, chopped
● 1 garlic clove, minced
● 1 teaspoon dried thyme
● 2 carrots*, diced
● 1 cup potatoes*, peeled, cooked, and diced
● 1 cup of mixed vegetables*, frozen, canned or fresh
● 1 10 ½ ounces can of cream of celery (or chicken, mushroom etc)
● ½ can of milk (or ½ cup)
● 1 chicken breast*, skinless, cooked, and diced.
● Salt and pepper
For the pie crust (One ten-inch pie crust):
● 1⅓ cups all-purpose flour
● ½ teaspoon salt
● ½ cup vegetable shortening
● 3 to 4 Tablespoons cold water

Instructions
1. For the filling: In an oven safe skillet, heat oil. Add onions and saute until tender. Add garlic and thyme. Add carrots and cook until carrots start to soften. Add potatoes and mixed vegetables. Pour in 1 can of cream of celery and ½ cup of milk (1/2 can of milk). Add more milk if needed, up to a full can of milk. Add the cooked chicken. Salt and pepper to taste.

2. For the pie crust: Combine flour and salt in a bowl. Cut in the shortening thoroughly. Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Add 1 to 2 more teaspoons of water if needed.

3. Gather dough into ball. Shape into flattened round on lightly floured board. With floured rolling pin, roll dough 2 inches larger than skillet. Fold into quarters and unfold on top of skillet with filling. Bake at 350 degrees for 45 minutes or longer.

Whatever Soup

January 2, 2020 By marketeditor

Recipe by Samin Nosrat, NYT and shared by My Saratoga Kitchen Table
Serves: 6 to 8

Ingredients
*Ingredients currently available at the farmers’ market
● 4 Tablespoons of olive oil
● 2 medium onions*, sliced
● 3 garlic cloves*, sliced
● 6 to 8 cups diced vegetables*
● 1½ pounds raw boneless chicken
● 6 to 8 cups chicken stock
● Salt and pepper to taste

Instructions
1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons oil. When the oil shimmers, add onions and garlic.

2. Reduce the heat to a medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.

3. Place the chicken and vegetables in the pot. Add enough chicken stock to cover. Season with salt and pepper. Increase heat to high and bring to a boil, then reduce to a simmer.

4. Cook until the flavors have come together and the vegetables are tender, about 20 minutes more. Remove raw chicken from soup when cooked, allow to cool enough to handle. Shred and return it to the soup.

5. Add more hot liquid if needed.

6. Serve hot.

Note: Suggested vegetables in season now include Asian greens, beets, bok choy, Brussels sprouts, cabbage, carrots, celeriac, escarole, kale, kohlrabi, leeks, mushrooms, potatoes, radishes, rutabaga, spinach, sweet potatoes, Swiss chard, tomatoes, turnips, winter squash

Exclusive Farmers’ Market Favorites

November 4, 2019 By marketeditor

By Julia Howard

Despite cloudy skies, daylight poured into the Wilton Mall illuminating tables filled with locally produced goods this past Saturday. Amongst boxes of carrots, piles of cabbages, and stalks of Brussels sprouts are distinct, yet lesser-known fruit and vegetables. These varieties have unique flavors and unusual patterns and colors. They reflect the variety that grows in our region and they can’t be found in grocery stores – making them exclusive farmers’ market favorites.

*Romanesco from Gomez Veggie Ville, photo by Pattie Garrett*

Romanesco, a relative of broccoli and cauliflower, is chartreuse in color and has a striking fractal pattern. When compared to a traditional cauliflower, its texture is far more crunchy and its flavor is delicate and nutty. Romanesco can be blanched and added to salads, veggie trays, and cold pasta dishes. It may also be roasted or sauteed in olive oil.

*Kohlrabi from Owl Wood Farm, photo by Pattie Garrett*

Kohlrabi is another unfamiliar brassica. With a taste and texture that is similar to a broccoli stem or cabbage heart, it’s flavor is milder and sweeter. The young stem can be as crisp and juicy as an apple, although much less sweet. The bulbous part of this vegetable may be used raw in salads or slaws. Even the leaves are edible and can be used in place of collard greens and kale.

*Lion’s Mane from Mariaville Mushroom Men, photo by Pattie Garrett*

Lion’s mane is one of the most interesting-looking and beautiful mushrooms. Its flavor and texture are similar to crab or lobster meat: a sweet-savory flavor, and meaty texture. To prepare, tear the whole mushrooms into bite-sized wedges. Heat a large skillet and dry sauté the mushroom pieces until the edges begin to brown. Add a pat of butter and a clove of finely chopped garlic to the skillet and toss to coat. Cook the mushrooms until they are golden brown and finish with a pinch of sea salt.

Yellow tomatoes have thick skin and are succulent and meaty in texture. Yellow varieties of tomatoes are rather sweet, and often taste milder and less acidic than red tomatoes. Yellow tomatoes are exclusively available at Shushan Valley Hydro Farms throughout the winter.

On your next trip to the farmers’ market, shop spontaneously and try something new. Ask your farmer about these lesser-known fruits and vegetables and how to prepare them – it’s easy!

CSA Shares Simplify Cooking for Busy Parents

May 8, 2018 By marketeditor

By Himanee Gupta-Carlson

Tomorrow, as you visit the Saratoga Farmers’ Market, we invite you to consider a different kind of Mother’s’ Day gift: A seasonal CSA share from one of our local farms.

CSA is shorthand for community supported agriculture. A share is like the purchase of stock: It reflects an investment in a farmer’s livelihood in exchange for receipt of a box filled with fresh foods from that farmer each week.

“It’s a mutually beneficial arrangement for everyone,” says Justine Denison, of Denison Farm. “It reconnects people with the land that sustains them while helping to build awareness of our interdependence on each other.”

Denison began offering CSAs in 2005 after the family began farming on land leased from another farmer who Denison recalls growing “the most beautiful produce around.” Inspired by the example, the Denisons have made the distribution of beautiful food via CSAs much of their farming mission on their own land in Schaghticoke.

CSA shareholders pick up their boxes at the Saratoga Farmers’ Market or other distribution sites and then have time to browse and enjoy the market, supplementing their boxes with meats, cheeses, and other foods from other vendors.

“It’s a beautiful arrangement,” Denison says. “People look at the box and start asking questions about how to prepare what’s in there. We respond with recipes and cooking strategies. It creates a connection that becomes long-lasting.”

The connection is sustained as farmland changes hands. The Gomez family now farms the land that the Denison family leased. They too offer CSAs, with an option for either a boxed share containing a predetermined selection of produce or a market share, which gives the purchaser the option of choosing a set amount of items.

Produce farmers generally begin offering CSA shares for purchase through May, and begin distributions in June.

For market administrator Julia Howard, CSAs s take the guesswork out of cooking.

“It’s an awesome option for working families who enjoy cooking and eating healthy and local,” says Howard. “You know that every week you will have a variety of fresh fruits and vegetables, with the added bonus of supporting a local farmer.”

Farms offering CSA shares at the Saratoga Farmers’ Market are Owl Wood Farm (vegetables), Gomez VeggieVille (vegetables), Elihu Farm (eggs), Clyde O’Scope Farm (fruit and vegetables), and Denison Farm (vegetables).

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

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