Market customers entering the south pavilion at High Rock Park often make a beeline toward the boxes of bright red tomatoes at Stevens Vegetables, displayed on long tables near the sidewalk. Even during this fall season, the greenhouses on the farm continue to allow for the popular Jet Star variety as well as others to be in plentiful supply.
“We’re known for our tomatoes, sweet corn, and melons,” notes Dee Stevens, who owns the farm with her husband, Stephen.
The farm is at the outdoor market in Saratoga during the summer season, on both Wednesdays and Saturdays, and also sells via a self-service wagon in Argyle, in Washington County.
“We bring rhubarb, asparagus, and strawberries to the early summer markets, usually beginning in June,” says Dee Stevens. Summer displays feature many types of summer squash, peppers, corn, melons, tomatoes and more.
Farming runs in the Stevens family. “Stevie started out working with his father, and then branched off to his own farm about 25 years ago,” says Dee Stevens.
The farm cultivates about 40 acres of land, and also plants in three greenhouses.
Asked for a favorite recipe, Dee Stevens didn’t hesitate to recommend a zucchini casserole with hot sausage, sweet onions, and Jet Star tomatoes. “The sausage needs to be hot, not sweet, and it’s really good with sour cream on top,” she recommends.
Saratoga Farmers’ Market remains open outside through October 30th at High Rock Park: Wednesdays 3-6 p.m. and Saturdays 9 a.m.-1 p.m. The winter season indoor market begins on Saturday, November 2, 9 a.m. to 1 p.m., at the Lincoln Baths building (65 South Broadway) in Saratoga Spa State Park.
Zucchini, Tomato, and Hot Sausage Casserole
1 pound hot sausage*
2 sweet onions*, sliced
4 large tomatoes*, chopped
4 medium zucchini*, sliced
salt and pepper
Preheat oven to 375 degrees.
Brown sausage, breaking meat apart into chunks. Add onion and tomatoes, and cook gently until onion softens and some of liquid from tomatoes evaporates. Add zucchini and mix all together.
Transfer ingredients to casserole dish. Bake, covered, for 25-30 minutes.
Season with salt and pepper and serve with sour cream.