First Farmers Market of 2026
Jan
Although I still occasionally get Mickey Rooney singing in my head, mostly from the Rankin & Bass “Santa Claus is Coming to Town” (1970) animation, the holiday season has sadly come to a close for our household. But Winter is still is a special time all onto it’s own to bask in.
One way we are cherishing this time is by staying warm and cozy by the fire, rising and falling with the sun, and drinking hot teas at night by candlelight.
I wouldn’t say we’re being lazy per se, as we’ve had our share of cooking and prepping for family gatherings, pop up events, NYE parties and the like, but we’re stealing away moments of quiet whenever we can.
There’s always that latent, guilty impulse to get more done and be productive, but better wisdom tells us to lean into the nesting aspect that the cold and snow brings for the Sun has been reborn and we are gaining light everyday.
More social time, less social media
We recently had our yearly extended family post-holiday party at the Hudson House, something that’s been occurring for well over 20 years. It was started by my grandparents and has continued on after their passing with family meeting up centrally in Cold Spring from New Jersey, Lake Carmel, Long Island, Vermont, and us in the Champlain Valley.
I don’t make many new year’s resolutions, but one exception that I want to do more of is social time with friends and family.
Social media on the other hand, is going by the wayside for me personally. It no longer fits my algorithm of sanity and civility.
I will however use it to post updates about our farm and events, because many of you do see our posts and as a broadcast channel, it is simple and effective.
But we won’t be available on those platforms should you have questions or need to message us. The best way to reach out is via email (like replying to this one) or over on our website where you can find all of our contact info.
And the number one way to reach us is in person and you can do so at our next Saranac Lake Farmers Market, this Saturday January 17th. Plus folks nearby can also pick up at the farm.
Oh, and our next pop up at JAMBS will be announced soon. It will most likely happen at the beginning of February.
Our last pop up at Jambs was quite excellent on so many levels, we are going to make those monthly for now and hopefully do a weekly market for the summer.
We’ll let you know.
Fresh Pasta!
We have made good progress with our pasta extruder, having dailed it in and unlocked more of it’s tasty secrets. We are happy to bring you the first of several fresh pastas.
Up first is Cresto di Gallo, a “Rooster Comb” pasta made with Whole Grain Rye from Cedar Hollow Farm in Altona. This is on the menu for this Saturday’s Farmers Market.
Fresh pasta like this can be stored in the fridge for several weeks as this one does not contain eggs, just organic flour and spring water.
To cook, boil salted water (salt the water like the sea for best results) and watch it to not overcook. Fresh pasta cooks fast, so 3-4 minutes tops should do it. Taste often for a good al dente texture.
Drain but save some pasta water for extra flavor and serve with a heavy sauce, like a meaty tomato sauce or pesto. Cresto di Gallo is a also a fun shape for a unique mac n’ cheese.
Our motto for 2026: be creative, have fun and play with your food like we do here at the farm kitchen.
Important Dates:
- Jan 17, 24, 31 – Saranac Lake Farmers Park-It
- February Pop up @ JAMBS (TBA)
- 3/18 2026 Grain Growers Conference – Baker’s Showcase
