Hello, Spring, It’s Me.
Though the snow hasn’t quite melted yet, you can feel spring in the air. We can, anyway. We move outside the first weekend in May and nearly finished finalizing our vendor roster for the outdoors this week. But that doesn’t mean the indoor market doesn’t have a lot to offer. We’ve got microgreens and root vegetables, meat and eggs, mosaics, wine, massage and more. Come say hi!
Please note this Sunday we will be upstairs in Robb Alley (near Apostrophe Cafe) and directly downstairs.
Featured Vendor: Mariaville Farm
Special Items From Our Vendors This Week
Healing Path Massage: We will have Jennifer and Wendell offering chair massage this Sunday. Spring has sprung come see how they can help you get your muscles ready for the season. Relax and unwind from winter.
Lovin’ Mama Farm: Certified Organic Micro Greens and Shoots: Pea shoots, sunflower shoots, micro kale mix, micro herb mix, micro mustard mix, micro arugula, vitality mix, spicy radish mix, and cat grass
Mariaville Farm: Fresh eggs and gourmet Bacon. Its Spring, Black Angus steaks for the grill. Pasture raised Pork and Lamb.
Merry Hill Farm: Warm up with our Alpaca socks, gloves, hats and scarves. Start your Spring knitting projects with our soft Alpaca yarn – hand spun or mill spun in natural and dyed colors. Also knitting and felting kits, felted innersoles, and braided hot pads.
Mosaics by Christine: Spring is in the air and everyone’s fancy turns to mosaics! Stop by this week and check out why.
Puckers Gourmet: Four weeks in the making and they are finally ready: an amazing batch of fresh out of the barrel, full garlic sours are ready for this weekend’s market!
Electric City Roasters
Mosaics by Christine
Nine Pin Cider
Sistahs Vintage Aprons
Windy Hill Goat Dairy
Berkshire Farm Center and Services for Youth will have a table at the market offering information on this child welfare service.
10 AM – 12 PM
12 PM – 2 PM
If you’ve been a regular to our Sunday markets you’ve probably seen this lovely face walking around in her orange apron. Her name–if you don’t know it already–is Jennifer Jennings. She was our full-time market manager… the one who kept us all in check and made sure the market ran smoothly each week.
This week was her last market. Well, she officially left us for greener pastures in December–but has graciously stayed on to help us in the transition. We are forever thankful to her for that!
But we’d also like to take a moment to thank her for all she’s done for us.
Jennifer was a huge step for us as an organization. She was our first paid full-time employee. She dealt with our mistakes, and helped to keep us (the board, the vendors) in line. She also brought us to the next level, constantly emphasizing our role as an educational organization in the community and bringing her extensive knowledge of food and farms along with her. Under her guidance and urging we formed a set of compliance documents for inspections. She pushed to organize a farm tour and helped us create our Local Harvest Dinner event. She found and applied for grants, and did many, many other things that I won’t list. She was our superwoman. We will miss her.
Jen, thank you for all you’ve done for us. We weren’t always easy to work with, but you managed to stick with us for years and push us to be better. Good luck in all your future endeavors!
Life at the Market
It’s the dead of the winter–and we’ve got more than a foot of snow to prove it! But the market is bustling with life. Not only do we have our usual warm, festive atmosphere, but we also still have lots of root vegetables, greens, meat, and more. Make the trip down to Proctors this Sunday and warm yourself up.
Featured Vendors: Coopers Ark & Palatine Cheese
Special Items From Our Vendors This Week
Assembly Coffee Roasters: We have a NEW coffee this week! Our Tanzania Peaberry is big bodied, lush and exotic with notes of sweet pineapple.
Healing Path Massage: Healing Path Massage will have Jean Marie and Jennifer offering chair massage this Sunday.
Puckers Gourmet: Happy to be bringing a huge variety to the markets this weekend. And upon request… giardiniera! This crunchy, zesty Italian fermented vegetable medley is an amazing snack on its own.
Saratoga Peanut Butter Company: Make sure to pick up a jar of Adirondack Jack! It is an almond butter and peanut butter blend, with sunflower seeds, flax seeds, cranberries, honey, and cinnamon. It’s delicious and guilt free, with no added refined sugars or oils.
Assembly Coffee Roasters
D&W Farm and Animal Rescue
Springbrook Hollow Farm Distillery
Social Enterprise and Training Center is located on lower State Street in downtown Schenectady. The mission of SEAT Center is to provide transformative educational and workforce experiences that create a sense of purpose and hope in our communities and connect business to real time solutions.
10 AM – 12 PM
Hoot Owl Moon
12 PM – 2 PM
Hoppin’ John Updated – A Traditional Southern New Year’s Dish
Download Printable Version
Hoppin’ John is a traditional Southern dish eaten on New Year’s Day. Most recipes are made with leftover ham or bacon from holiday feasting. Some say the sound of dried beans hitting one another evokes the noise of coins clinking together and will bring prosperity or luck. Adding greens is said to draw green (money). Other people insist it is a good hangover cure. It is also a nice warming stew for a cold January day. Whatever your reason, enjoy!
- 4 cups black eyed peas (if canned, remember to drain, if dried, remember to soak)
- 2 Tablespoons olive oil or butter
- 1 onion, diced
- 1 head garlic, minced
- 2 stalks celery, diced
- 5 cups broth
- 2 bunches kale, torn into bite sized pieces
- 1 Tablespoon smoked paprika, or to taste
- 2 Tablespoons white vinegar
- Cooked rice
- Sauté onion and celery in oil over medium heat in a large pot.
- When it starts to change color, add in garlic and cook 1 more minute.
- Add broth and bring to a boil.
- Add in beans and paprika and reduce heat to low. Cook 20 minutes.
- Add kale and cook an additional 5 to 10 minutes.
- Toss with vinegar and rice just before serving.
Chef Jen owns and operates a personal chef service called Dinner Vacations, serving clients in New York’s Capital Region and the Adirondacks. She can frequently be found at the Schenectady Greenmarket early on Sunday mornings. You can also reach her at email@example.com or visit her business website www.dinnervacations.com to see other recipes, food photos and her blog.
Schenectady Greenmarket’s Fresh Taste Table is sponsored in part by In the Night Kitchen, a non-profit farm whose primary focus is to bring awareness and relief to childhood hunger through donation, education and community.