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Growing Local Farmers Markets

When I first started as GardenShare’s Farmers Market Manager, I was initially surprised it could be a full-time job, but after just one season, I can certainly say that there is a lot more that goes into running a market than one might realize! Prior to 2022 each farmers market in St. Lawrence County was managed independently from one another, but in 2022 GardenShare took on a new role that provided shared management services to the Canton, Gouverneur and Potsdam markets. I was excited to take on the challenge of developing the new program!

GardenShare provided direct management and advisory support, which created stability between a complex network of vendors, nonprofits and community partners. In addition to the dozens of vendors, there’s a lot of behind the scenes planning and collaboration involved with each market, including advisory boards, property owners, and voting market memberships.

Two people stand under tent behind display of diverse vegetables at market
The Hargraves of Brandy View Farms with their abundant array of vegetables at the Potsdam Farmers Market.

St. Lawrence County is rich with extensive resources, and at the markets you can find an assortment of fresh fruits and vegetables along with local goods and crafts, with something new to discover every month. Partnerships also contributed to the success and diversity week to week, which enhanced the customer’s experience and created a community destination for different types of shoppers. Whether it was an activity for the kiddos, a free fitness class, or musical entertainment, there were extra events to enjoy throughout the season. It was very rewarding to see members of the community explore the market for their first time, and watch vendors expand their operations as the markets grew and evolved each month. There was certainly a buzz surrounding the Gouverneur Farmers Market, as customer traffic more than tripled from June to September. Vendors quickly adjusted to keep up with the higher demand and increased the quantity of products they brought in for sale.

Group of people standing outside in town center during the fall.
Gouverneur Farmers Market vendors on a sunny fall day in the 2022 season.

Between the three markets, there were 57 vendors and 33 nonprofits that showcased their items and services this year, with 13 vendors testing out other markets for their first time. Vendors who participated in more than one market, as a guest or applying for full-membership, expressed that having one contact was easier for their onboarding process, and communication was more efficient for their business practices.

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Meet Ken Kogut, Master Gardener Volunteer

With a new cohort of Master Gardener Volunteers finishing their training, we’d like to introduce them (AND YOU!) to the group of MGVs who have sustained this program for the last several years. First off, meet Ken Kogut!

Can you remember the moment you decided to become a gardener, or when you realized you had become one?

I grew up in a gardening family. I have many memories of gardening as a child. I also grew up in a farming extended family and all my relatives were gardeners, so I guess you can say that gardening is in my DNA. My first garden as an adult began after purchasing my first home outside of Saranac Lake in 1983.  My wife thought I was crazy when I presented my primary new home requirement as a place where I could garden. Gardening in Saranac Lake is not easy; I quickly learned that I could get a frost every month of the year! Cool season gardening takes a lot of work and a willingness to really temper your expectations of what you can successfully grow.Ken, enjoying the great outdoors

What benefits do you gain from gardening?

A great question! There are so many positive things I get from gardening. First and foremost is the wonderful food my garden supplies nearly year round. My goal every year is to produce enough food so that we can be (somewhat) self-sufficient. Through canning, freezing, and cold storage of produce, we have now pretty much reached self-sufficiency. It gives my wife and me great pleasure to sit down for a meal and realize that nearly the entire meal has come from our property… But food is just one of many things that my garden contributes. Self-sufficiency, pride, peace of mind, relaxation, escape from the endless news cycle we live in, and the beauty of watching things grow are some of the other benefits my garden provides. Finally, gardening makes me feel in touch with the natural world around me and nature’s annual rhythm.  

Why did you want to become a Master Gardener Volunteer (MGV)?

Being a Master Gardener Volunteer has allowed me to serve the public on a topic that I love to discuss.  Public service was always a part of my career as an employee of the NYS Department of Environmental Conservation. After my retirement, becoming a volunteer to work with the gardening community was a way for me to give back after an enjoyable 34 year career. Read more Meet Ken Kogut, Master Gardener Volunteer

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MEET DANIELLE BARSE, MASTER FOOD PRESERVER VOLUNTEER

How long have you been preserving food?

Since 1997. I started with my father’s green tomato pickle recipe and venison. My aunt and I spent a weekend canning and divided up the food. My next adventure involved canning squash, which I learned shortly thereafter was a bad thing! I did not do it correctly, and it spoiled in my pantry. The jars leaked the fermented, rotting squash, and it smelled very bad.

What are your favorite preservation methods?

I like dehydrating foods because it is easy; it saves space; and it’s versatile. I also enjoy pressure canning—I find I preserve many more low acid than high acid foods, the latter of which can be processed in a water bath canner. Plus, I can a lot of meat, which requires pressure canning.

Jar of canned meat.
Danielle likes to make a mixed ground meat as a hunting camp staple. It’s versatile and she fries it up like hash, adds to breakfast burritos, includes with Spanish rice in stuffed peppers and more.

What are some of your favorite foods to preserve and why?

I like to dehydrate apple slices until they are crunchy. I eat them like potato chips or crumble them into cereal, yogurt, or quick breads. I also like to pressure can meats for use as a quick meal solution on busy nights. I can chicken, pork, venison, beef, and turkey, which we use in tacos, casseroles, sandwiches, soups, stews, and stir fry. I like to make and can shepherd’s pie that my family need only heat up before eating. I also make and pressure can many, many different types of soup.

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