If you are seeking a scenic spring drive through farm country, complete with furry animals to pat, coming up at the end of April is the 21st Annual Washington County Fiber Tour. A total of 18 farms are participating in the event this year, which takes place April 27-28 (10 a.m.—4 p.m. both days), including farms with alpacas, sheep and lambs, rabbits, goats, and llamas.

If you’ve got a case of cabin fever as winter continues to linger, grab some “early spring” greens at Saratoga Farmers’ Market. With flavors from mild to spicy, and textures from tender to hearty, there’s something to please every palate.

With the increasing daylight of the past month, local farms growing in greenhouses and high tunnels have been able to ramp up production of greens, bringing some to market in their early stages, while letting others continue to grow for April and May harvests.

As regular market shoppers know, some of the hardier green-leaf crops, like spinach and kale, have been available all winter. Others making an appearance at recent Saturday markets are less well-known, and bring a welcome change of scenery for the eyes and tastebuds alike.

Last week’s e-newsletter from Kilpatrick Family Farm shared this update from Michael Kilpatrick, “The greens are starting to come back from their winter dormancy. New this week on the table will be mache, or corn salad, a popular European green. This green, planted last November, grows super-slow and is very hardy, therefore we grow it in unheated hoophouses. Micro greens are back on the table as well: Mild, Spicy, and Arugula.” 

Washing kale at Kilpatrick Family Farm

Quincy Farm in Easton has recently brought two greens that I’ve not had before: claytonia, a mild, small-leaf green that blends wonderfully in salads or sandwiches, and pea shoots.

“Pea shoots have the flavor of a fresh snap pea with the versatility of a leafy green. They'll make you feel like spring!” says Luke Deikis of Quincy Farm. 

Pea shoots at Quincy Farm

Many of the market vendors have featured kale all winter, in numerous varieties, including curly kale (with the very frilly edge), dinosaur or lacinato kale (the dark green flat-leaf kale with wrinkly “dino-hide” leaves), and Red Russian kale (green leaves with purple stems).  Look for these types of kale on tables of most produce vendors at the market.

In addition to growing kale, Gomez Veggie Ville often features collards. This staple of America’s South has become more popular here in the northern climates.

Shushan Valley Hydro Farm has recently been selling a variety of fresh herbs among its many hydroponically grown crops. These are flavorful additions to spring salads.

Paul Arnold, of Pleasant Valley Farm in Argyle, comments on the changing seasons,  “Lengthening days and warming trends have made all winter seedings in our unheated high tunnels grow more vigorously and we are in full supply of salad mix, spinach, and arugula. Kale is also increasing and we are transplanting new greens every day to have a continuous supply.”

Pleasant Valley is now offering both mild and spicy salad mix, with the latter including spicier greens such as mustard and Asian greens as well as the milder lettuce. 

A variety of greens grow in a high tunnel at Pleasant Valley Farm

Here’s a list of the greens you will likely find (no guarantee!) at this Saturday’s Saratoga Farmers’ Market, as the market begins its “Final Five” Saturday indoor markets at Division Street Elementary School, where it’s open through the month of April. Beginning Wednesday, May 1, the market moves back to its twice-weekly schedule at its outdoor home at High Rock Park:

• Arugula 
• Bok choi
• Braising greens (mix)
• Claytonia 
• Collards 
• Herbs
• Kale (several varieties)
• Lettuce (baby lettuces and salad mix)
• Mache
• Micro greens 
• Pea shoots
• Spinach
• Swiss chard 

Remember that tasty, fresh greens are in high demand. The earlier you get to the market (it opens at 9 a.m.), the better the selection! 

Reminder: The Regional Farm and Food Project holds its annual dinner meeting this Thursday, 6 p.m. at Longfellows, in support of sustainable agriculture and local food systems. Reserve your seat at the table today!  

GMOs: the intersection of food, farming, science and profit

One oft-debated topic regarding food/farming in the past several years is that of GMOs (genetically modified organisms) and GE (genetically engineered) ingredients in food.  An article this past weekend on genetically modified seeds and the careful practices to avoid them at Kilpatrick Family Farm in Granville re-focused my own attention on this topic.

With the growing season approaching, numerous food and farm events have been sprouting up for March and April. Do any of these match your interests and schedule?

In January, I wrote about a few producers of fermented foods at the Saratoga Farmers’ Market, including pickles, kimchi, pak dong, and sauerkraut. Today, I’m sharing some additional local resources where you can learn more about this popular food trend.

Remember the hullabaloo last September when the research of scientists from Stanford University indicated that organic food isn’t more nutritious than conventionally grown food? “But that’s not really the point!” groaned many proponents of organic, citing organic food’s environmental and health benefits, given it is not grown or treated with pesticides, herbicides, hormones, or antibiotics. (Not to mention the positive human rights value of not subjecting farm workers to these chemicals.)

Do you want our community to make meaningful progress on eating healthier, real food?  I see food education as a chance to make progress on some of our most daunting public health issues. 

Do you feel strongly about preserving New York’s farmland, to maintain our food supply and support New York’s economy? 

Even when a glance outside confirms it is still winter, farmers are already thinking about spring and planning ahead. If you are seeking a closer connection to how your food is grown and produced, this is a good time of year to consider whether signing up for a share of a farm’s harvest makes sense for you. 

When you think of Saratoga Farmers’ Market, perhaps fresh vegetables, eggs, and locally-farmed meat come to mind, but how about…breakfast?!