Week of June 14 – June 20, 2013
Families
TODAY
21
Exploring New Tastes with Otrembiak Farm
Atop sunflower-covered tablecloths rest fresh cut herbs, eggs and potted plants, from the familiar catnip and kale to the exotic epizote and sunchoke. If you frequent the market, you recognize the Otrembiak brothers behind this beautiful display, defined by the ever-present blue pick-up truck. John and Steve Otrembiak have worked the family farm in Saratoga on and off since their father purchased the property in 1947, but it wasn’t until the mid-1980s that the current farm came into being and became a presence at the Saratoga Market. Though they are not certified organic, the Otrembiaks use almost exclusively organic farming practices. Their poultry and apiary also support the brothers’ holistic approach to farming. John and Steve strongly
The Otrembiaks have had a stand at the market since the mid-1980s.
encourage the creation of home gardens. They donate any excess seedlings, starters, and produce to the Saratoga soup kitchen’s community gardening programs. To Otrembiak Farm, the community’s food security and access to fresh, local produce are important priorities. Though you can find many well-known vegetables and herbs at their stand, Otrembiak Farm is happy to also fill the Asian market niche, growing Asian greens,
mustards, gow choy (garlic chives), and bitter gourds, among many other Eastern plants. They also specialize in less common vegetables for the Northeast, such as tomatillos, okra, and various edible cultivars of common weeds. Purslane: A Misunderstood “Weed” As gardeners, we are apt to weed out wild plants that encroach on our deliberate plantings, overlooking the beneficial properties of
so-called “weeds.” John Otrembiak is particularly taken by purslane plants. “Eat them!” he exclaims. This ground-hugging jade plant lookalike could be taken for an invasive, sprawling weed. But purslane is, in fact, a succulent herb. High in omega-3 fatty acids, minerals, and vitamin C, it’s commonly eaten in the Eastern Mediterranean, Middle East, Asia and Mexico. In Greece, it is often stirred into yogurt or goat cheese. The entire plant is edible, from stem to seed. Though the common purslane “weed” is quite small and delicate with reddish stems, Otrembiak Farm sells a cultivated variety which is more robust and light green in color.
1 clove minced garlic (or more to taste)* ¼ cup olive oil 3 tbsp red wine vinegar Greens: 1 cup (or more) chopped purslane* 2 cups (or more) torn leaf lettuce* Optional additions: Chopped onions* Sliced cucumber* Capers Mix all dressing ingredients, pour over greens and other additions, and chill (if time allows) for at least 30 minutes before serving.
Purslane Salad with Garlic-Yogurt Dressing *Items available at Saratoga Farmers’ Market Note: In many cultures, the yogurt is a main component of this dish, not just a dressing. Use less yogurt if you prefer to focus on the greens. Dressing: 2 cups (or less) plain yogurt*
To Dad: Sharpest Tool in the Shed
by Aubrey Reardon for Saratoga TODAY Hello my Foodie Friends, Today’s article is going to be a little different than the others because it is not being written by John (my dad). Today, I (his daughter) am going to dedicate this article to my dad for Father’s Day. My dad had big dreams when he bought this store from the LaFrances’ about nine years ago. I have never seen my dad so excited about doing something in a long time. Buying this store was one of his proudest moments and one of the moments that I am most proud of him for doing. My dad has always
been a “people-person” and has always loved meeting new people and interacting with them. One specific thing that my dad has done since owning the store that I am most proud of is his knife sharpening. I have never seen my dad more passionate about something than when he is doing his knife sharpening. The way he inspects the knives with such precision to make sure he did not leave one chip in the blade and the way he will work all day on a knife until it is to its fullest sharpness amazes me every time. Every time I see him in the back of the store sharpening his knives I get a little smile on my face because I know he is doing something he loves and that he is an expert at. He will take care of your knives as if they are your child. Your knives will come in looking like there was no hope for them and he returns them to you looking like they were brand new. When any customer comes in and asks me a question about knives I always refer them to my dad because he knows more about knives than I ever even knew there
was to know about them! He is the best at what he does and I am 100 percent positive about that. There are some people out there who think they know knives, but I can tell you with certainty that my dad knows knives like no other. I am so proud of all that my dad has done and I can’t wait to see how much
more he has in store! So come on in and let my dad show you what he can do with your knives, and this Father’s Day, give your dad a call and tell him how proud you are of all that he has done, and don’t forget to tell him you love him.
I love you Dad, Happy Father’s Day! Remember, “Life Happens in the Kitchen” Take care, Aubrey (John’s daughter)