Author: Kacie Cotter-Harrigan

Demand for local meat has increased at the Saratoga Farmers’ Market since the Coronavirus pandemic erupted. Farmers often sell all of what they bring to market each week.

Meat shortages appear likely nationally and regionally. However, local farmers who sell their meat primarily via direct sales to customers at farmers’ markets expect a steady supply through the winter. They are able to weather crises such as the pandemic for several reasons:

PLANNING.
“It takes three years for me to raise an animal from its beginning to the time it’s ready for processing,” says Christophe Robert of Longlesson Farm, which offers pork, beef, and chicken. 

Robert has his cows and pigs butchered at a local processor. He booked all of his processing appointments for 2020 last December.

Robert also cannot change his quantities. “I raise as many animals as I can on the land I have.”

PROCESSING FOR OTHERS.
Ramble Creek Farm also offers pork, beef, and poultry. Owner Josh Carnes processes the chickens and turkeys he raises on-site. He also processes chicken for others.

“I’ve been getting more calls from people who are raising their own chickens,” he said. “Backyard farmers who want to try raising their own meat.”

PROMOTING HEALTH.
For many, the pandemic has reinforced the value of buying meat directly from a farmer. “It’s basically my farm to you, with my processor in between for some items,” says Carnes. “Plus, you’re coming to an open-air environment when you visit the farmers’ market. That means more space, less jostling.”

BEING ADEPT AT CHANGE. 
At Squashville Farm, my husband called our processor to book appointments for our goats, only to learn the first available opening was in February. We decided to raise more chickens and ducks for the fall and winter and to pasture our goats a little longer. 

ACCEPTING WHAT IS. 
Elihu Farm’s processor of lambs also is booked through mid-winter. Owner Mary Pratt says she will continue her practice of raising her lambs on pasture and offering them some grains, which produces tender, flavorful meat. A customer endorsed the quality of her meat with this note: “I was raised in New Zealand, and you have the best lamb. It makes me homesick.”

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at the Wilton Mall. Follow us on Facebook, Twitter, and Instagram, and subscribe to our newsletter at www.saratogafarmersmarket.org/weekly-newsletter.

Hello my Foodie Friends!

It looks like the nice weather has finally arrived and has stayed!! The season between Memorial Day and Labor Day brings the opportunity to host many outside events. Having a picnic with family and friends on a beautiful day can be a time that creates those unforgettable moments and memories that last a lifetime. 

Having or attending a picnic remains one of my favorite things to do during the summer. This stems back to my childhood. As I have mentioned in past articles, I am one of five children. Having two sisters and two brothers always meant that the house was crazy, and my mother would do what she could to keep us outdoors. 

Picnic time was a word that would stir up excitement and anticipation of having our favorite potato and egg salads, hamburgers, hot dogs, and other fabulous items that our family and friends would bring to the picnic. One tool that I continue to use to make some of my favorite picnic dishes is the egg slicer. The egg slicer is a kitchen utensil that is used to cut hardboiled eggs into uniform round slices. This kitchen utensil is typically made of aluminum or stainless steel with wire blades that slice through the egg as it rests in an oval pocket. An egg slicer can be used to create individual slices for sandwiches, salads, canapes, or other similar needs. 

Even though it is somewhat of a single-purpose tool, I get more use out of a simple egg slicer than just about any other item in my kitchen. Here are a group of common kitchen ingredients that can be used with an egg slicer. Once you realize how easy it is to use the slicer over slicing manually, you’ll have a hard time going back—at least, if you’re slicing a large quantity at once, or small, slippery things like…

OLIVES
Whether you are team green or black, an egg slicer will make slicing olives for everything from simple salads to pizza toppings effortless. Make sure to place the appointed olive in the center of the slicer and quickly bring the slicing top to hold it securely in place before slicing it, since they can be quite slippery and apt to roll. Slicing a few olives should do the trick for most recipes that call for sliced olives.

BANANAS
No classic fruit salad is complete without the addition of sliced bananas. Same goes for banana pancakes. It might be easy enough to slice bananas (even without a cutting board), but having them uniform and cut in a flash is a whole other level of efficiency. This method works best with bananas that are not too ripe: cut a banana in quarters, so each piece can be sliced properly, then center the banana and press the blades down.

BUTTER
The egg slicer is your weapon of choice for slicing beautiful, picture-perfect pats of butter for your guests. Cut a stick of butter in quarters to make sure each piece can properly be sliced, then center the butter before slicing.

KIWIS
Kiwis are delicious in everything, from fruit tarts to fruit salads, but not always the easiest to cut by hand. Enter the egg slicer. Peel the skin (check out this link for the easiest way to do it!), cut the kiwis in half, then place each one in the cradle of the slicer to make uniform slices. 

MUSHROOMS
There is nothing better than sliced mushrooms as a pizza topping or grilled alongside a burger with onions. For an easier way to cut an entire mushroom, there is no better kitchen appliance than the egg slicer. 

STRAWBERRIES
Sliced strawberries are extremely versatile and can go on top of anything, from pancakes to ice cream sundaes. To quickly slice an entire strawberry, center it in the cradle of the slicer; seconds later, you’ll have pretty uniform pieces for all your baking and cooking whims. 

COOKED CARROTS
Cooked, sliced carrots add a pop of color to many meals, including salads and fried rice.

HOT DOGS
Sliced hot dogs have many uses, including being used as toppings on pizza or a great addition to chili. After cooking the hot dogs, let them cool off, then cut them into quarters so they’ll fit into the cradle of the slicer.

FRESH MOZZARELLA
Whether you are making caprese salad or simply want to add some slices of mozzarella to your salad, slicing fresh mozzarella has never been simpler using an egg slicer. Place the entire ball into the slicer for a quick and painless way to get uniform slices.

AVOCADOS
You can’t beat sliced avocado on top of a fried egg or chicken tacos. And with the extra assistance of an egg slicer, your avocado slices will be much cleaner than cutting them by hand. Just place an avocado half in the slicer, then cut it in one swoop.

Wow, so many uses for a single, versatile kitchen tool! Stop by Compliments to the Chef in Saratoga Springs to pick up the kitchen accessories for your culinary needs. Take a slice of happiness with you and have a beautiful backyard outing with your family. Call or leave me an email and I can work with you on how to get you the cool tools you need. Remember my Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Hello my Foodie Friends!

Memorial Day marks the unofficial start to summer. Memorial Day started as an event to honor Union soldiers who had died during the American Civil War. It was inspired by the way people in the Southern states honored their dead. We would like to thank all who have either served or are currently serving our country for your service. My father served in WWII fighting on the beaches of Normandy under General George Patton; my father-in-law served 22 years in the army, training and commanding young recruits in Korea and beyond. Our parents come from a period that is called “the greatest generation.”  The stories that both my father and father-in-law have given over the years about their time in the war or in the service, and the stories both my mother and mother-in-law have told, reflect an incredible period of our history. 

Now we have a new group of Heros fighting on the front lines for us. They are our Health Care Professionals, Nurses, Doctors, EMT’s, Firefighters and Police. Everyday they use their experience and risk their lives for us. 

It’s sad that we may not be able to celebrate with as many of our friends as we would like but when you set this paper down look around the room at the most important people you’ll be celebrating with, your family!  If the weather co-operates many of us will be grilling outside and we have a couple of tools that can be used on your grill.

The First and most important tool is a Thin Tip Thermometer. 

Range is from -40F to 450F.  It is for thin and thick cuts of meat with a 6 second response.  Why is it important?  How about E-Coli 0157:H7 or Salmonellosis? Rule of thumb is cook ground beef to a temperature of 155 degrees F for at least 15 seconds and poultry to 165 degrees F for at least 15 seconds.  There are other temperatures for other foods so please check.

The second tool is the 20”x10.5” Cast Iron Reversible Griddle/Grill by Lodge.

Lodge Cast Iron has been making heirloom-quality cookware and accessories since 1896. They currently operate two foundries in South Pittsburg, Tennessee, their home since the very beginning. Backed by over 120 years of experience, each piece of Lodge cookware is crafted for durability and versatility. They don’t just make cookware — they make memories that last for generations. This 20 Inch double-burner Reversible Grill/Griddle functions as a dual cooking surface with both a smooth griddle and a ribbed grill. Fits over two stovetop burners. When used on the stove, set both burners to the same temperature for even cooking and excellent heat retention. Seasoned and ready to use.

• Seasoned with 100% natural vegetable oil
• Unparalleled heat retention and even heating
• Use in the oven, on the stove, on the Grill, or over a Campfire
• Get a restaurant-quality sear
• Use to sear, sauté, bake, broil, or grill
• Made in the USA

I personally love this tool because it’s easy to clean and with the two sides, I can cook almost any food and have even heat distribution. You can make pancakes in the morning, flip it over and cook burgers and dogs in the afternoon.  I can just hear Tim Allen say “UUUEEGGHH!?!” 

Contact John either through e-mail: john@saratogachef.com or call us at 518-226-4477. We can work with you on how to get those cool tools to assist with your culinary needs. We can take orders via phone or e-mail at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store! Just before you’re ready to eat, stop and raise a glass to reflect and cheer all those who have given so much for us. Have a nice weekend and remember my foodie friends the “Life Happens in the Kitchen!”

 Take Care,
John & Paula

While the mainstream media reports on crops rotting in fields due to the food chain disruption caused by COVID-19, the local agriculture scene is experiencing a different reality. Local farmers are responding to the demand for fresh food and CSA’s, once considered to be a niche market, are gaining momentum. 

Community-supported agriculture (CSA) by Echo Creek Farm’s definition is “a mutually beneficial commitment between farmers and their community.” Members of a CSA ensure a customer base and stable income for farmers throughout the growing season. In return, the farmer provides CSA members with a weekly share of seasonal produce.

Local farms are experiencing a surge in CSA signups as consumers are looking for food that has been handled minimally on the journey from farm to table. Consumers are also looking to avoid the stresses of shopping and CSA shares offer a solution: a variety of ripe, freshly-harvested products on a consistent schedule.

Echo Creek Farm, Owl Wood Farm, and 518 Farms currently offer CSA shares. These shares vary in pricing, products, and frequency, and each farm offers pick-up and delivery options to meet customers’ specific needs.

Echo Creek Farm offers a ‘harvest share’ that runs for 15 weeks from June through September. “Our share relies heavily on familiar items. Each week you’ll receive a collection of vegetables that are in season and grown using organic methods. The amount varies a little as the growing season changes, but it’s generally appropriate for a family of 2-4 people,” says Mike Palulis, farm owner. Pickup is at their farm in Salem.

Owl Wood Farm offers two CSA options: a standard ‘box share’ that runs for 20 weeks from June through October and a ‘market share’ where credit is added onto a gift card in increments of $100 and customers use this credit while shopping at their farmers’ market stand. Owl Wood offers ‘box share’ pickup at the farmers’ market, drive-thru pickup at their farm in Salem, and home delivery.

518 Farms offers a variety of mushrooms in their weekly ‘small ½ lb. share’ or ‘large 1 lb. share’. Subscribers may select from blue and yellow oysters, lions main, nameko, chestnuts, maitake, and shiitake with pickup on Tuesdays at the farm in Hoosick Falls.

In addition to these CSA farm shares, Elihu Farm offers an egg subscription, Slate River Farms offers ‘box selections’ on their pastured pork and grass-fed beef, and Goode Farm offers a weekly flower subscription.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at the Wilton Mall. Follow us on Facebook, Twitter, and Instagram.

May means garden season, and this year, amid predictions of food shortages, growing your own food might be a vital source of sustenance.

“I always feel a few pots of easy vegetables or a small garden should be a part of life for any family,” says Sandy Arnold of Pleasant Valley Farm. “It’s so easy.”

Yet, many claim they can’t grow food, citing past failures as evidence.

We at the Saratoga Farmers’ Market want you to try again.

Burger Farm and Balet Flower & Design are selling vegetable, fruit, and herb seedlings to help you start. Others such as Gomez Veggie Ville make it even easier with pre-planted culinary herb mixes in a pot. 

Here are Some Suggestions:

• If you love peas, snag a bag of seeds and plant them now, up against a wire fence or trellis. They’ll start producing pods around July and will flourish for about three weeks. Plant more peas in three-week intervals through mid-July to ensure an ongoing supply. 

• Hardy root vegetables such as radishes, carrots, turnips, and beets also are easy to start by seed, though sometimes seedlings are available. Radishes and turnips grow fast and will be harvestable in four to six weeks. Beets and carrots take longer. Plant these vegetables several times, as well.

• Plant lettuce seedlings from Burger or Balet and start harvesting the outer leaves in about two weeks. Keep harvesting like this or wait for the plants to grow larger and then cut all the leaves at the base. They’ll grow back, but you also can keep planting lettuce from seed to ensure a steady crop. 

• Burger and Balet also have kale, Swiss chard, pac choi, and other leafy greens seedlings. Plant and harvest the leaves when they are eight inches long. These “cut and come again” plants produce through late fall.

• You also can get broccoli, cabbage, and brussels sprouts seedlings now. Consider a second planting of broccoli and cabbage in late June.

• After June 1, start planting summer seedlings. These include tomatoes, peppers, eggplants, squashes, melons, and basil. They’ll begin producing fruit in several weeks and will continue until the fall frosts arrive.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at the Wilton Mall. Follow us on Facebook, Twitter, and Instagram, and subscribe to our weekly newsletter at www.saratogafarmersmarket.org/weekly-newsletter.

Hello my Foodie Friends!

While we have all been spending more time under one roof together as families and friends, the quickest way to someone’s heart has been honing our culinary skills and creating new and different food creations. There is nothing more impressive than whipping up a meal for your household. It is food that creates a home, connections, celebrations, and embraces family and friends. In creating meals, we are creating homes and a nurturing environment. The meals do not have to be fancy or gourmet. It isn’t about how special the recipe is. It is about being conscious of an important part of life and honoring that importance. By elevating the importance of food in our family’s lives, you pass that importance on to them. Families connect around the dinner table, all sharing the meal they know is just for them. They also learn the subtle ways you can say “I love you” through the daily care of mealtime.

Catching up on some of our favorite shows has been another fun item to do during our COVID-19 lockdown. Disney has offered the opportunity to watch some of the classics such as “Lady and the Tramp.” Watching this movie gave me the craving to make Spaghetti and Meatballs as one of our dinners. As one of the greatest love stories ever told, “Lady and the Tramp” is sure to melt the hearts of generations with its beloved characters, brilliant animation, memorable music and sweet sentiment. The animated treasure tells the story of Lady, a lovingly pampered cocker spaniel, and Tramp, a freewheeling mutt with a heart of gold. The best part is the creative, tender, iconic and downright romantic moment when the cocker spaniel and the schnauzer-mix in Lady and the Tramp serendipitously pull each other into a kiss when they slurp up the same noodle from a plate of spaghetti. It’s their first official date, it’s under a starry sky, there’s music, and they’re both completely oblivious about what’s about to happen until the very last moment when their lips touch! 

At Compliments to the Chef, your neighborhood kitchen and cutlery store, we have several items by All-Clad that can assist with making your Lady and the Tramp Spaghetti and Meatballs dinner; the 8 Quart or the 12 Quart Multi Cooker that includes a steamer basket and a perforated pasta draining insert. The large pot works well for canning, blanching, or making large batches of soups, sauces, and stews. With the perforated insert in place, the multi cooker conveniently prepares homemade stocks, vegetables, or pasta—simply lift the insert to instantly drain. Prominent side handles ensure a secure hold when transporting the pot from the sink to the stovetop or when lifting the insert. The included steel steamer basket fits inside the insert for cooking delicate foods like vegetables or seafood.

Our prescription for a perfect evening? Whip up a pot of spaghetti and meat balls, light a few candles, stream in “Lady and Tramp,” and snuggle up with someone you love – or the whole family – and enjoy a little “Bella Notte” of your own. Finish with something sweet and a goodnight kiss. Show your love through the foods you cook. Stop by Compliments to the Chef located at 33 Railroad Place, call us or leave us an e-mail and we will work with you on how to get the culinary products you need to you. We are available to help Monday through Saturday 10 a.m. to 4 p.m. Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula