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Author: Kacie Cotter-Harrigan

Spring Feeding for the Best Season

Spring is finally edging the last of winter aside. After being cooped up all winter, it is a joy getting outside in the sunshine and digging into our garden projects.

The first order of business will be to rake the lawn.  Obviously raking removes all the twigs, branches and pinecones from the lawn but there are other benefits.  Raking will fluff up the matted blades of grass.  This allows air to dry the old blades of grass, which lessen the chances of a fungal disease taking hold.  A raked lawn will also warm up quicker and get the grass growing sooner. 

Another benefit of spring raking is the chance to get reacquainted with our yard and take note of areas that are thin and might need extra attention.  I like to rough up thin areas and put down grass right away.  It’s too cold for the seed to germinate but the cold won’t hurt the seed.  By putting the seed down now, it will have a chance to get all pumped up with moisture so it will germinate as soon as temperatures are right.  This will give the young grass as much time as possible to establish a root system before hot summer weather arrives (now there’s a nice thought).

Another project that I like to tackle early is feeding all the permanent members of my garden community: the trees, shrubs and perennials.  You might be thinking, “Nothing out there is really growing yet!  Why should I feed plants that show no signs of life?” A valid question.  The reason I like to get these woody and perennial plants fed early is this: the granular fertilizers and tree food spikes that I’ll use take some time to dissolve and permeate the soil.  When you get the food into the soil early, it will have plenty of time and spring rain to dissolve and soak into the soil.  When the plants get the warmth they need to spring into growth, the nutrients they need will already be there waiting for them.  Since our garden plants have depleted a great deal of their reserve energy just surviving the winter, they need nutrients more in the early spring than at any other time of year.    

For trees and large shrubs, an easy way to apply nutrients is by pounding in some of those tree food spikes that are made of compressed fertilizer.  When you go to the garden center, you’ll notice that there are different formulas for different plants.  The spikes for evergreens and shade trees are higher in nitrogen and those for fruit tree are higher in phosphorus to enhance fruit production.  You may have large, flowering shrubs like lilacs that you want to feed with spikes.  The fruit tree spikes, with their higher phosphorus formula would make them appropriate for use on flowering shrubs as well.  Be careful to follow the directions when using fertilizer spikes.  They should be driven into the ground AWAY from the trunk or stem of the plant you’re feeding.  The tiny roots that take up the nutrients are about the same distance from the trunk as the outermost branch tips.  For trees, it’s easy to figure out where to place the spikes.  Simply walk away from the trunk until you are standing under the outermost branch tips and pound in the spikes at that circumference.  How many spikes you’ll need to use is determined by the diameter of the trunk.  There are directions on the package. Follow them.  More isn’t necessarily better.  If you use too many spikes or place them too close to the trunk, you may do more harm than good. 

For smaller shrubs and perennials, you’ll want to use a gentle, granular food.  I like the Espoma products.  You can pound holes around small shrubs (under the outermost branch tips) and pour the appropriate amount of plant food into them.  When in doubt, less is best.  On the perennials, I’ll dig a shallow trench well away from the crown of the plant and apply a modest amount of  gentle Espoma Flower-tone plant food.  Follow the recommendations on the package and, again, when in doubt, less is best. 

If you can get out there at the first opportunity and get your nutrients into the soil early, your landscape plants will be able to take advantage of them and have the best season possible.   

THANKS FOR THE READ!

How Ballston Spa Became the County Seat

In 1791, the newly formed Saratoga County Board of Supervisors met for the first time at Mead’s Tavern in Stillwater. It was common for elected officials or committees to meet at a public house before the building of a dedicated government facility. However, within the next few years it was decided that a courthouse building and jail should be erected, and the Town of Ballston was chosen as a central location. Captain Edward A. Watrous donated a site on his farm for the courthouse on Middleline Road and construction began in 1795. Court was first held there in the spring of 1796. A small hamlet grew up around this area which became known as “Courthouse Hill” complete with taverns, hotels and law offices. The county seat seemed to be firmly cemented at that location, but that all changed in 1816.

Fire broke out in the courthouse in the middle of the night on March 23. Two prisoners, Fones Cole of Northampton (held on a forgery charge) and Peter Drapoo (a horse thief) used a candle they purchased from the jailor (reportedly for playing cards) to set fire to their cell and escape. Two other prisoners also escaped during the fire but a fifth prisoner, George Billings, was chained to the floor and perished in the flames.

Before the smoke cleared several towns clamored to gain control of the county seat including Waterford, Malta and Galway but two front runners quickly emerged.  Saratoga Springs and Ballston Spa pitted themselves against each other to win the prize.

Ballston Spa (sometimes called Ballston Springs) was well known because of its mineral springs which were supposed to contain healing qualities. The powerful, land-rich Nicholas Low established the village, which was located on land he was granted through the Kayaderosseras Patent. Noting the influx of health-seeking travelers, Low built a monstrous hotel, the San Souci, carved out lots and laid streets in his flourishing village.

By the early 1800s Saratoga Springs was also an up-and-coming village built around attracting visitors to their mineral springs and was starting to overtake Ballston Spa in popularity. Since both of these villages were vying to attract visitors as well as expand their political influence they were in a desperate fight to convince the New York State Legislature to choose them as the new seat of government for Saratoga County. Each village put together a group of prominent citizens who tried to show the legislature that they were the best location.

When the Ballston Spa committee heard rumors about what the Saratoga Springs committee was proposing, they retaliated. In a letter written by Thomas Palmer to Nicholas Low on October 31 1816 he advised:

“As the time approaches when the Legislature will fix the site of the courthouse and gaol in this county and every exertion made by our opponents to defeat us. We are desirous that nothing should be left undone that can have a bearing in our favor or counteract the efforts of our enemies to defeat us. It is suggested that one argument intended to be urged by our opponents is that a lot will be given the County at Saratoga Springs for the courthouse and gaol. Should that be the case we must be prepared for them. Will you be pleased to write to …our committee assuring them that a lot will be given the county at the village of Ballston Spa for the courthouse and gaol…”

Nicholas Low heeded the advice of Palmer and did just that, using his influence to tip the committee in favor of Ballston Spa as the County seat. On March 14 1817, after a long debate, the New York State Legislature passed a law stating that the seat of Saratoga County would be located in Ballston Spa.

Following through on his promise, on July 5th, 1817 Low filed a deed with the County Clerk giving the Supervisors of Saratoga County a lot on High Street for the purpose of building a courthouse and jail. Construction commenced later that year and was finally ready to hold court by 1819. The style of the building was essentially the same as the original building on Courthouse Hill, though they built this one out of brick. This two-story building served as the county courthouse until a new one was erected on the same spot in 1889. In 1968, the courthouse moved across the street to its present location.

Ballston Spa has proven itself as a well suited, central location for our county seat over the past two centuries. History leads a winding path and who knows, were it not for a fateful candle and two scheming jailbirds, the county seat may still have been at Courthouse Hill today!

Lauren Roberts is the Saratoga County Historian. She is co-host of the WAMC podcast A New York Minute in History, along with NYS Historian Devin Lander. Roberts co-produced the recently released documentary Harnessing Nature: Building the Great Sacandaga, which chronicles the creation of the Sacandaga Reservoir. You can reach Lauren at lroberts@saratogacountyny.gov

What a Grate Plate!

Hello my Foodie Friends! 

Over the holiday season, a very dear friend Laurie, shared with me a wonderful gift her daughter (who lives in Oregon) had purchased for her. Laurie was raving about how this item, a grate plate, was such a “great plate” that she used for so many items to grate nutmeg, ginger, garlic, cheese (to name a few) and how beautiful the stoneware colors are. This “cool tool” has now become available for us to offer in our store.  The grate plate is a gadget that is made in the state of Oregon. The plate is a ceramic grating plate used to easily grate garlic, ginger, peppers, nutmeg, chocolate, pickles for relish, hard cheeses, and so much more into a fine puree unlocking all of the flavor. It is perfect for making and serving variety of sauces, dips, marinades and gravies! The graters are handmade with stoneware ceramic using food safe clay and glazes. Stoneware is extremely durable, easy to clean and is also dishwasher safe. 

The grate plate’s grating surface is softer on your hands so you won’t cut your fingers or knuckles like you could on a traditional metal grater. The plate is made of durable, dishwasher safe stoneware ceramic so it’s easy to clean. The hexagonal shape is intended to fit comfortably in your hand while grating your food of choice.

The Grate Plate is easy to use. Just moisten the grate plate with water or oil. Hold the root of garlic clove and move in any direction to generate a fine garlic paste. Grate your garlic, mix with olive oil, and serve with fresh bread for an easy crowd-pleasing dip. 

This 3-piece set includes: one handmade ceramic Grater Plate (4.5” diameter), one silicone garlic peeler, and one wooden handled gathering brush to easily transfer grated foods to your recipe. 

Beauty meets function. The presentation-worthy plate combines functionality with a polished finish, making it a perfect gift for hosts, home cooks, or anyone who appreciates a beautifully made and useful kitchen tool. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store to get those “cool tools” for cooks.  Remember my foodie friends, “Life Happens in the Kitchen.” 

 Take Care,
John & PaulaREARDON Tzatziki

Local Bakers Continue to Offer Quality Goods

Chocolate croissants, cinnamon rolls, coconut rum cakes, and blueberry scones are just a handful of the freshly made baked goods you can find at the Saratoga Farmers’ Market every Saturday. With choices like these, you can’t go wrong picking a treat to enjoy throughout the week, if it even lasts that long. 

The farmers’ market has many talented bakers that bring their ‘from scratch’ goods to sell you each week. There is something for everyone’s taste and necessity, from decadent desserts like triple chocolate teacake from The Chocolate Spoon to wholesome bread like fresh honey oat bread from Kokinda Farm.

Mrs. London’s bakery offers fresh croissants, pastries, bread, and scones at the farmers’ market. Their recipes are rooted in the French culinary tradition and have been perfected over decades to bring you authentic and traditional baked creations from scratch using high-quality ingredients.

The Chocolate Spoon has irresistible baked goods with distinct flavors and unique combinations. Owner Marcie Place has spent years perfecting her classic recipes like banana chocolate chip muffins and chocolate chip cookies, but she never stops experimenting with her baking. Try something new like a sour cream coffee cake with maple glaze or chocolate-orange chocolate chip cookies.

Goodway Gourmet is famous for its Caribbean rum cakes but has other baked options like cinnamon rolls, cookies, macaroons, and pound cakes. The best part about buying their sweet treats is that each purchase contributes to educational opportunities for teens. 

The Food Florist is well known for their prepared frozen meals like pot pie and lasagna, but they also make various traditional sweet pies. Pie varieties include classic apple, cherry, blueberry crumb, and quadberry (a mix of blueberry, cherry, strawberry, and red raspberry).

You may be surprised to find baked goods from vendors like the Argyle Cheese Farmer and Kokinda Farm. Argyle Cheese Farmer, known for their prize-winning yogurts and cheese, also makes fresh cinnamon rolls, donuts, finger rolls, and bread. And Kokinda Farm sells a variety of baked bread like honey oat, cinnamon raisin, and honey wheat with pumpkin seeds.

The next time you need fresh bread, sweet rolls, cookies, cakes, or something fresh from the oven, stop by the farmers’ market or preorder online for pickup on Saturdays. 

The Saratoga Farmers’ Market is open Saturdays from 9:30 a.m. to 1:30 p.m. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram. For online pre-ordering and curbside pickup, visit localline.ca/saratoga-farmers-market.

FM AppleKuchen

Risk vs. Reward: Lessons Learned

In the crucible that is COVID-19, there are lessons to be learned. We have collectively faced many challenges over the last 12 months, but the focus of this piece will be using the pandemic as an opportunity to reevaluate one’s finances. Risk takes on many forms in the investment world. The most visible and easiest to understand is the volatility that occurs on the bottom line of one’s account statement. We all like to see our account values go up, and we don’t necessarily think about the risk it took to get there; in fact, sometimes we don’t care.  That is until the other side of the coin presents itself and your portfolio takes a hit. This past year has us re-evaluating many things in our life.  For the sake of your financial future, the following considerations should be made with regards to your finances.

First, an evaluation should be done of your entire financial picture. Don’t stop at your investments. Assess insurance coverage. Quantify debt to equity. Run some retirement projections. Identify opportunities for improvement. If you are already retired, look at your budget and withdrawal rates. It is easy to get caught in the hysteria of daily fluctuations in the stock market but viewing the entire picture can provide peace of mind or a better idea of where to focus efforts moving forward. 

Next, examine the risk in your portfolio. Ask what types of risk you are taking. Are you concentrated in a certain style, sector, or region? Is there enough diversification in your portfolio? While markets are green, it is easy to say that a certain level of risk is appropriate. What happens during events like March 2020 gives a taste of what true risk tolerance is. We have all heard the axiom that more risk equals more reward. A slight, but necessary, adjustment to that statement is that more risk equals the potential for more reward. That’s the nature of risk. If it were guaranteed, it would be a CD at a bank. History was written in such a way that markets immediately bounced back, but there is no guarantee of that occurring in the future. 

Finally, focus on things within your control. Unfortunately, we have no way of controlling what happens in the stock market. We can, however, control how much we save on a regular basis. Investment returns are the sizzle, savings rates are the steak. For those still in the accumulation phase of their career, savings rate is much more important than rate of return. For those already in retirement, spending rate is where to focus. A financial journey is a never-ending process and having an objective second set of eyes can help with all the above.

Ask the Expert… Helping Seniors Make their Move

Thinking of Moving? Need to Downsize?
Just the thought of moving can be overwhelming and stressful. Years of accumulation and too much stuff, not knowing where to start…

That’s where Lori Tracey and her team of Project Managers at ORGANIZE SENIOR MOVES SARATOGA comes in. They work with seniors and their families to help make moving less stressful.

“We are not movers,” said Lori Tracey. “We will oversee the entire move with the Movers.”  Lori is a certified Senior Move manager and belongs to NASMM, a national association of Senior Move Managers Worldwide.

Organize Senior Moves Saratoga specializes in a wide range of relocation services. It is a step by step process and we make it easy!

OUR SERVICES INCLUDE:
· Floor Plans & Measuring
· Sorting & Downsizing
· Complete Packing
· Unpacking
· Set up of the New Home

STEP-BY-STEP…
The first step is to call our office and schedule a Free One Hour Consultation!

Lori will first meet with each client to assess their living situation. Upon Lori’s first meeting, she will explain the benefits of using all the services we offer. Lori always says, “You can hire us for as much or as little as possible…”, depending on your needs. Once the client is onboard, Lori will assign one of our Project Managers to work with the seniors and their families during the process. Our entire staff has compassion, knowledge and patience when completing all tasks.

The second step is creating a floor plan with measurements of the new space in order to decide how much furniture will fit. This is a very important step because clients always ask: “How much can I take…? And will it all fit…?” Once the floor plan is done we now know exactly what furniture our client will take with them on move day.

The most overwhelming and daunting task, is the third step: sorting & downsizing. We help clients make decisions on what to keep, possibly sell, donate or give away. They may also want to pass along cherished items to family members. We partner with a number of local donation sites to find a second home for items our clients no longer need or want. Some of the more treasured items can be sold.

Once the floor plan & the downsizing are finished, we can schedule a pack & move date. On pack day, (the day before the move), we send in a team to carefully pack everything up (except what the client needs overnight.)

The next day is move day. We tell our clients to go relax, find something fun to do for the day. They will get a call around 4 or 5 p.m. that day, to let them know everything is completely done. 

The BEST PART about hiring Organize Senior Moves Saratoga is on move day we put everything away, we make the bed, hook up electronics, hang the art, and remove all packing supplies that we’ve provided! All by 5 p.m. on move day.

We then reveal to the client their new home all set up and ready to enjoy senior living!

After the move, selling a family home can be emotional. Many realtors recommend us prior to putting the home on the market. Organize Senior Moves Saratoga can help with staging a home, an estate sale, and junk removal if needed.

Be sure to visit www.organizeseniormovessaratoga.com

How Floods Created the Great Sacandaga Lake

Before the 20th century, the upper Hudson River was used commercially as a conduit to ship timber logs downstream to the paper mills along the river.  Logs were stored in pens until the spring melt in the upper Hudson region significantly increased the flow of the river. When the flow rate was right, the pens were opened and the logs were sent careening downstream to the mills.  The Sacandaga River joins the Hudson River at Hadley, with each river providing approximately equal flows.  The watershed of the Sacandaga River alone is approximately 1000 square miles, so the melt of the winter snowfall could provide a large amount of runoff.

Each spring, the flow of the Hudson would increase significantly, but periodically there would be a combination of warm temperatures, high local rainfall, and a large snow cover to produce extraordinary runoff over a short amount of time, called a freshet.   Flooding was also a major concern to the paper mills and other businesses along the river, causing severe economic dislocation 

For almost 300 years floods had devastated the upper Hudson from Luzerne to Albany and points south, as recounted in Munsell’s Annals of Albany, 1850

April 30-May 3, 1639 “Whilst I was at Fort Orange, the 30th of April, there was such a high flood at the island on which Brand-pylen lived, – who was my host at this time – that we were compelled to leave the island, and go with boats into the house, where there were four feet of water. This flood continued three days, before we could use the dwelling again. The water ran into the fort and we were compelled to repair to the woods, where we erected tents and kindled large fires.” – Description of the Hudson flood of 1639 by a visitor to Albany named DeVrie

March, 1646. “The winter which had just terminated, was remarkably long and severe. The North (Hudson) River closed at Rensselaerswyk, on the 24th November, and remained frozen some four months. A very high freshet, unequalled since 1639, followed, which destroyed a number of horses in their stables; nearly carried away the fort, and inflicted considerable other damage in the colonie.

March,1790. Flooding on the Hudson River, as described by the Albany Register for March 29, 1790, was initiated by a week of heavy rains. “The weather for a week past being uncommonly moderate, and attended with considerable falls of rain and some slight snows, raised the river to such a degree on Saturday last, completely to carry off the ice; and as by accounts from Poughkeepsie, &c. the river has been some time since clear.

March,1818. This flood appears to have been quite sizeable according to Munsell. “The water rose to great height in the river the night of the 3d March, so that several families in Church St. would have perished if they had not been rescued. The water was two feet deep in the bar room of the Eagle Tavern, on the southeast corner of South Market and Hamilton streets. Sloops were thrown upon the dock, and the horse ferry boat was driven about half way up to Pearl Street. A family occupied a house on the island opposite the city, who were rescued by the people of Bath. So great a freshet had not been known in forty years.”

Flooding continued on a regular basis, but 1913 was to prove the turning point. At Fort Edward -the highest recorded flood level – 34 feet – was reached on March 14, 1913 causing general devastation in the area . The floods waters were severe enough that year to wash out the bridge connecting Glens Falls and South Glens Falls.  The bridge fell on March 27, 1913 at 9:55 p.m.  This flow rate caused major flooding to the downstream communities of Glens Falls, Waterford, Green Island, Cohoes, Rensselaer and Albany.

There were enough similar events, loss of property, and damage to infrastructure that the communities and businesses along the Hudson River asked the New York State Legislature to take action to control the water flow.  These organizations and municipalities provided the funds to build the reservoir as a water storage facility. 

As a result of the 1913 flood, the Legislature passed the Burd Amendment allowing the use of 3% of the New York State Forest Preserve for the purpose of creating reservoirs to regulate stream flow. In 1922 the Legislature formed the Hudson River Regulating District. The purpose of the Regulating District was  “to regulate the flow of the Hudson and Sacandaga Rivers as required by the public welfare including health and safety.” In 1927 construction began on the  Conklingville Dam. The dam was completed three years later and the flooding of the reservoir began March 27, 1930. After almost 300 years It took the major flooding of March, 1913 to finally get the Legislature to move forward on authorizing the building of the Sacandaga Reservoir.

Fred Wilhelm is a retired General Electric engineer who lives along Great Sacandaga Lake. He has an interest in not only how the Lake was built and controlled, but WHY it was built-in the first place. 

Ayurveda & the Farmers’ Market: Local Foods Support a Balanced Diet

Ayurveda is the sister science of yoga and translates to “science of life.” Application of Ayurveda requires foundational knowledge of three constitutions, called doshas. Doshas are energetic systems of the body that influence body type and characteristics.

There are three doshas, Vata, Pitta, and Kapha, derived from the five natural elements; air, ether, water, fire, earth. Vata is composed of air and ether (think light, flowing, movement). Pitta is of fire and water (think powerful, transformational, bold). Kapha is of earth and water (think grounded, calm, cohesion). In short, the goal of Ayurveda is to keep these doshas balanced for good health. 

What you eat influences your doshic health. Seasonal, organic, and local fresh foods are the best to consider for dosha balance. Ayurveda’s taste types are sweet, sour, salty, pungent, astringent, and bitter. Each taste has a specific effect and can be aggravating or balancing to a dosha type. For example, pungent foods like hot spices, garlic, onions, chiles- which stimulate digestion- can aggravate Pitta and Vata but can balance Kapha. On the other hand, oils can aggravate Kapha but balance Pitta and Vata. These elemental influences are not only present in your body but correspond to the seasons and climate. 

Enjoy these simple recipes, using ingredients you can find at the Saratoga Farmers’ Market! Use as a main dish for vegan and vegetarian options, or pair with a meat protein. You can find turkey, chicken, beef, fish, pork, goat, veal, and lamb at the farmers’ market. [Ramble Creek Farm, Squashville Farm, Longlesson Farm, Bunker Hill Creamery, Hebron Valley Veal, Pura Vida Fisheries, Moxie Ridge Farm,  Elihu Farm]. Don’t forget to stop by Muddy Trail Jerky Co. to spice things up. Moon Cycle Seed Company recommends these recipes for hormone health and to pair with your seed cycling protocol for women’s health.

The Saratoga Farmers’ Market is open Saturdays from 9:30 a.m. to 1:30 p.m. Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram. For online pre-ordering and curbside pickup, visit localline.ca/saratoga-farmers-market.

FM GingerCarrotSoup

FM RootVeggieSautee