By Barb Biagioli
After a long upstate New York winter, spring has finally arrived! The air is warmer, the soil is
waking up, and the farmers’ market tables are filling with fresh greens again. As a nutritionist
and mother, I see this season as more than a change in weather. It’s a reset button for our bodies,
kitchens, and routines.
Spring is about renewal — moving away from heavy winter foods toward lighter, brighter meals.
And the best place to begin is your local farmers’ market.
Early spring in upstate New York bursts with bright spring greens – spinach, lettuce, kale, Swiss
chard, mustard greens, Bok choy, arugula, tatsoi, mizuna, and Claytonia. It’s a reminder to eat
seasonally, connecting us with appreciation for all that is green.
Here is a highlight of some of the first stars of the season:
- Asparagus: Tender, slightly sweet, and packed with folate and fiber. A true spring classic.
- Radishes: Peppery and crisp, they’re wonderful for digestion and add a bright crunch to meals.
- Peas (snap or shelling): Naturally sweet and kid-friendly, full of plant-based protein and vitamin C.
- Ramps (wild leeks): A regional treasure – think of a cross between garlic and onion. Use them sparingly; they’re powerful and fleeting.
- Baby greens (spinach, arugula, lettuce mixes): Delicate, nutrient-dense, and perfect for transitioning away from heavier winter greens.
- Herbs (chives, parsley, early mint): Small additions that make a big difference in flavor and freshness.
I spoke with Corinne, founder of Lovin’ Mama Farm – a certified organic farm using
regenerative practices like no-till, deep compost, and straw mulch (better for soil diversity –
which means more nutrient-dense veggies), perennials, and pollinator habitats. They produce over 50,000 pounds of produce on 3 acres and sell directly to consumers at 6 farmers’ markets in the region.
Corinne’s favorite spring veggies are greens and alliums – mix them with your favorite eggs for a complete local spring meal! Her favorite way to use leafy greens is a large salad with homemade dressing, and when we spoke, she said, “I also love to sauté a big ole’ mess of mixed greens with garlic and olive oil. We eat greens three times a day – breakfast, lunch, and dinner.”
In addition to the farmer’s markets, Lovin Mama will be found in their new brick-and-mortar
location in downtown Amsterdam this summer! Corinne said, “We bought a historic old diner in
the heart of the city and are converting it into a certified kitchen, retail farm store, and a simple
farm-to-table cafe. We are so excited to cook up some amazing food for our community.”
Spring teaches us that growth doesn’t happen all at once—it happens gradually. And sometimes,
the simplest meal, made with farm food and shared with the people you love, is exactly the fresh
start you need.
The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall.
Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly
newsletter and follow us @SaratogaFarmersMarket. The market moves outdoors to High Rock
Park on Saturday, May 2!
