Hello  my Foodie Friends!  

It’s that time of year for me to share my annual Halloween memories. Halloween is this weekend, and for the little chefs out there the excitement is building.  How many of us remember going apple bobbing during festivals or when attending a Halloween party? Bobbing for apples is no easy task. Bobbing for apples is a classic Halloween game where you are challenged to take a bite out of an apple that is floating in water while your hands are behind your back – with the task of getting as many apples as you can. Many readers stop into my store and ask how Paula and I met and we both always say that it was working together in a restaurant. However, the real first time we met, was at a church Halloween Dance a few years before. My church knew how to throw fun events. Everyone came dressed in costume.  I dressed as a gangster and my brothers were dressed as my henchmen.  There were many events at the dance and one particular event was bobbing for apples which I was known as a pro. The nuns who spent the better part of their school days, trying to keep the boys and girls apart, wanted to pit the boys against the girls in the apple bobbing contest. My brothers convinced all of the other boys that I should go last in case it was close and then I would seal the expected victory. We were all then paired off against our female opponents. I was paired with a beautiful young lady who was dressed as Pocahontas. She had her hair in what is called a French Braid (I had to ask my daughter, Aubrey, what that hairstyle is call before I wrote this article). She also had something on the end of her braid called a scrunchie? (Aubrey also had to tell me what that was). It finally came down to the last couple to decide who walks away as the “Victor”.  There was a lot of cheering my brothers knew how good I was at this as we grew up every fall playing this game. My Dad had said I had a big mouth so that is why I was so good. I always thought that he was giving me a compliment. Now if realize maybe not, hmmm?  When I looked across the bucket of water, Pocahontas had a big, beautiful smile and I felt something strange. When the Nun’s said go we both plunged our heads into the bucket of water for our apple. The first one to get an apple wins the event. I found my apple and was coming up out of the water when something struck my eye and when I winced in surprise the apple fell out of my mouth. Pocahontas was up and out with a huge apple and the girls cheered and the boys groaned.  When I looked into the eyes of my opponent, I swear there were sparks and fireworks coming in my direction. I never saw her again and never forgot that look. A few years later a beautiful young woman in a French braid hair due was at the restaurant and I was asked to train her. When we looked at each other I realized it was Pocahontas! Her real name was Paula. Of course, she didn’t recognize me so I said, Pocahontas do you like apples. She squinted at me and then smiled and said “it’s you”! That, my Foodie Friends, was the beginning of a beautiful friendship.

As you bob for apples this season, there is a very cool tool to help you with your apple desserts; the apple peeling machine. This machine is made of metal and not only peels apples but cores and slices them too. Just suction the peeler to your countertop (some models affix to a work surface with a vice), fit the apple on the skewer and crank away. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to assist with your heartwarming treats. We carry the supplies you will need to make your chilly night meals and desserts.  Remember my Foodie Friends that “Life Happens in the Kitchen!” 

Take Care, John & Paula

 

Locally grown produce always tastes good, and the fall season does not disappoint when it comes to peak of season produce. Fall offers an amazing array of root veggies, winter squash and pumpkins, onions, garlic, mushrooms, the last of the summer tomatoes and peppers, brassicas, and, of course, a diverse array of greens and herbs. If you didn’t know, brassicas include everything from the mustard family—including broccoli, cauliflower, cabbage, brussel sprouts, radish, rutabaga, and kale.

The cool nights mean the local produce gets extra sweet. The cold temperatures cause a chemical reaction in plants to convert starches into sugars that act as a natural antifreeze.  There’s really nothing like a fall dug carrot. Kale and collards lose their biting spicy/bitter taste of summer and get almost as sweet as candy.  

It’s important to make sure that winter squashes like butternut, or kabocha, have cured for 2-6 weeks. Curing is as simple as letting them sit. The denser the squash, the longer the cure time.  Delicata, acorn, and butternuts will be ready about 2 weeks after harvest, while kabocha’s take a good 6 weeks.  

We are so blessed in Saratoga to have some epic local vegetable farms who grow for us. Owl Wood, Gomez Veggie Ville, Leaning Birch, Lovin’ Mama, Jacob’s Farm, Burger’s Market Garden, Kokinda, Old World Farm, Saratoga Apple, and Scotch Ridge Farm will be present at the final outdoor market on October 31 at High Rock Park. Growing produce into late October is no small feat, so come out and enjoy the gorgeous and nutrient dense local produce grown within a 50 mile radius of Saratoga Springs.

The trickiest thing is deciding what to eat. Beet salad with arugula and goat cheese? Carrot soup garnished with fresh herbs? Roasted rings of delicata squash topped with toasted pepitas? Pickled purple daikon radishes? Bok choy in ramen?

My recent obsession is this sweet and creamy kale salad with dates. OMG—it’s essentially kale dessert. Pair with a grass fed protein or mushrooms and toasted sourdough for a farmers market dinner. My other obsession – carmelized fennel and shallots.

This is the final week of outdoor markets at High Rock Park in Saratoga Springs! Join us Wednesday, 3–6 PM, and Saturday, 9 AM–1 PM, before the Saratoga Farmers’ Market moves indoors to the Wilton Mall Food Court on Saturday, November 7. The indoor market will be open Saturdays, 9:30 AM–1:30 PM. We hope you’ll join us as we wrap up the outdoor season and continue celebrating local food, farms, and community all winter long! Visit www.saratogafarmersmarket.org to sign up for our weekly newsletter and follow us on Facebook and Instagram.

Hello my Foodie Friends!

The heart of autumn brings back memories of my childhood and the chaos of getting five children to do their homework, eat dinner, brush their teeth and get to bed every school night. I often reminisce about the work my parents had in raising three boys and two girls. During the autumn months, with the leaves changing and falling, we loved playing outdoors after school. We were often given the chore of leaf raking, which would quickly become leaf jumping, burying, leaping, and then trying to collect the leaves back into piles. Somehow, the leavers never did manage to get raked (something our dad would remind of of). We spent as much time as we could outdoors. I smile thinking of the mischief we created in our yards. 

During those autumn days, all of our neighborhood front and back yards, became loads of fun with tossing footballs, playing with a frisbee, and then ultimately falling into a pile of leaves. One of my favorite things to do was to collect the most beautifully colored leaves bringing my treasures back into the house to share with my mother. Usually, my mother would be busy making dinner for us, but would stop and share in looking at the vibrant colors and unique patterns that each leave displayed. 

The house always smelled of pies, cinnamon, or hot chocolate. On chilly nights, my mother would make those “stick to the bones” hearty meals that would include a cooked stew or split pea soup. As an adult, when I eat these foods now, I am transported back to a time and memories of sitting at the dinner table with my four other siblings. We would make sure we ate everything on the plate, because we knew there was some type of pumpkin themed dessert waiting for us to devour.  

As we continue to enter into the holiday season, I am reminded that every season brings something new to enjoy and create memories with those around you. I cherish my family memories of growing up. Create those memories with your family. Play in the falling leaves, make something unique, explore new foods that have come into season, and bake something wonderful for the chilly nights. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for those tools you need to make your favorite autumn meals. Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, John & Paula

On cool, rainy, and blustery fall days, a good soup or stew hits the spot. This week, I asked the vendors of the Saratoga Farmers’ Market to share their favorite soups and stews. Their suggestions were wide-ranging and included a variety of seasonal ingredients from the market. 

The foundation of a good soup is broth or stock. Making one is easy and inexpensive; just simmer vegetables (or peels), water, and bones. Most of our meat vendors sell various soup bones for this purpose, or you can create a delicious stock from roasted chicken leftovers. A veggie broth of vegetables and mushroom stems is tasty too. 

Many of our farmers enjoy blended soups. Rose and Dan from Leaning Birch Farm like butternut squash soup with brown butter and sage. Andy from Burger’s MarketGarden says his honeynut squash, a small and sweet butternut, is perfect for soups and stews. Christophe from Longlesson Farm makes vichyssoise, a velvety, cold potato leek soup, as a first course. Lindsay from Owl Wood Farm loves a bright tomato-dill soup and carrot-ginger soup with her baby ginger. 

Our vendors also crave soups with body and texture. Nichole from Thymeless Homestead enjoys curry lentil soup with her lamb or chicken. Meghan from Grazin’ Acres Farm makes a mixed bean soup with potatoes, celery, carrots, onions, and ham. Paul from Old World Farm also loves a bean soup, but includes sweet peppers, onions, and garlic. Other favorites include: cabbage and sausage soup with a baguette (Katie from Katie Bakes GF); tortellini soup with chicken, cilantro, garlic, carrots and black beans (Laurie from Kokinda Farm); Thai curry and noodle soup or Khao Soi with shiitake mushrooms instead of chicken (Elise at The Mushroom Shop); chowder with bacon ends (Ariel from May-K-Mark), and tomato crab bisque with a vodka flambé (Steve from Yankee Distillers).  

Rich stews of vegetables and slowly braised meats are beloved by our farmers as well. Beef stew in all its variations is quite popular, such as beef bourguignon with red wine and thyme, Irish beef stew with potatoes and stout, and Hungarian goulash with onions, caraway, and paprika. Lou from Jireh Farm also recommends a slow-cooked chicken stew with vegetables, herbs, and rice.

Soups and stews are deeply satisfying and nourishing. Our vendors have a wealth of knowledge on how to make their products shine in them. They’re looking forward to sharing more with you and to hearing about your creations! 

The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in Saratoga Springs. Visit www.saratogafarmersmarket.org to sign up for the weekly newsletter and follow the market on Facebook and Instagram @SaratogaFarmersMarket.

Hello  my Foodie Friends!   

With the weather changing, days getting shorter, and the weather getting cooler, a nice cup of tea can be a great companion to the beautiful autumn mornings or an afternoon break. Over the years, we have seen an increase in customers using electric kettles to boil water. Using an electric kettle to boil water has become fashionable since they are efficient and will help you boil water in a short period. Most electrical kettles are highly efficient and will deliver instant results. Have you ever boiled water on the stovetop and then walked away and forgotten about it? With an electric kettle, you won’t have to worry about that happening anymore. An electric kettle heats water faster and more efficiently than boiling water on the stovetop and automatically shuts off when the water begins to boil.

The kettle comes with an element that allows it to heat water fast and does not require that it be placed on a stove top to boil. All you need to do is to plug it into an outlet and place it on the counter and allow it to boil your water. The kettle allows the water to boil fast and come with additional security measures that allow it to turn off automatically. The fact that it turns itself off after the water has reached its boiling point means that it cannot boil dry and get damaged in the event you forget to switch the power off.

There are many reasons for convenience in using the electrical kettle being that it is specifically designed to be used to heat water. The kettle can heat more water in a matter of 2-4 minutes, making this an ideal appliance when it is used in homes. An electrical kettle can safely be used in the dormitory or a hotel room.  It is important for students who would prefer to make a cup of tea fast and catch up with a lesson early in the morning. It is portable and can easily be kept in the cardboard. You can use an electric tea kettle to heat water for French press coffee.

At Compliments to the Chef, we have various brands of electric kettles to assist with brewing tea or coffee.  Drinkers who love white and green tea will find it rewarding once they buy it. The electric kettle is designed to prevent incorrect brewing that often leads to unpleasant harshness and bitterness. It is sensitively designed to allow the tea to boil to a correct temperature that meets the needs of tea takers. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the tools you need for your autumnal delights. Enjoy your quiet time having a cup of tea. Remember my Foodie Friends, “Life Happens in the Kitchen.”

Take Care, John & Paula

In October, pumpkins adorn everything from front steps to tabletop centerpieces. They’re a favorite for fall decorating and Halloween carving, but pumpkins have plenty of uses beyond decoration. Unfortunately, many end up in the trash once the season is over, even though there are so many ways to enjoy them in the kitchen.When cooking or baking with pumpkins, choosing the right variety can make a difference. According to Andy Burger of Burger’s Market Garden, “any pumpkin can be roasted, eaten, and enjoyed.” However, for pies and baked goods, Andy recommends using a pie pumpkin variety because its flesh becomes tender when roasted and makes a creamy puree.

Larger carving pumpkins tend to have watery, stringy flesh. While they’re edible, smaller sugar or pie pumpkins are better suited for baking. Winter squash varieties like butternut and kabocha can also be used in recipes that call for pumpkin. Laurie Kokinda of Kokinda Farm actually prefers the texture of butternut squash when cooking and baking.

When buying pumpkins for cooking at the farmers’ market, choose ones with firm skin and no signs of decay. Stored in a cool, dry place, they can last for several weeks or even months.

Pumpkins are very versatile in the kitchen, and there’s no shortage of recipes to try. Beyond the traditional pumpkin pie, they can be used in soups, stews, pasta sauces, risotto, and even macaroni and cheese. Pumpkin also works well in pancakes, waffles, muffins, breads, and scones. For something simple, try roasting pumpkin with olive oil and your favorite seasonings.

Many recipes call for pumpkin puree, which is easy to make at home. Cut a pumpkin in half, remove the seeds, and roast until the flesh is tender. Once cooled, scoop out the flesh and blend until smooth. Homemade puree can be more watery than canned pumpkin, so you may want to strain it before using it in baked goods.

The seeds are worth saving, too. Rinse them, remove any remaining pulp, and toss with olive oil and seasonings before roasting. They make a great healthy snack and are another way to use the whole pumpkin.

If you’re planning to cook or bake with pumpkin this fall, talk with the farmers about the varieties they’re growing. They can help you choose the right pumpkin for your recipe and may have a few cooking suggestions of their own.

The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park. Visit www.saratogafarmersmarket.org to sign up for the weekly newsletter and follow the market on Facebook and Instagram.

Hello my Foodie Friends!   

Let’s talk about desserts, a confectionery course that completes your meal or maybe more than that, brings joy to everyone’s face after a delicious bite. There is no denying the fact that desserts bring us some level of happiness. My father-in-law’s favorite part of the meal was the dessert. Although he would always finish everything on his dinner plate, he would have room for the anticipated dessert that was to come. I have to admit, that I have a bit of a sweet tooth as well. 

Among the plethora of baking items that our customers have been coming into the store for; the cooking torch has become a must-have kitchen accessory for any gourmet home chef. The cooking torch lets you achieve that crunchy, caramelized layer of sugar on top of your custard. The cooking torch is not limited to just crème brûleé, though. You can use it for bread puddings, baked Alaska, and even for melting cheese on top of soup. Here are some other ways to use your cooking torch: Although we love adorning fiber- and protein-packed oatmeal with fun and healthy toppings, some mornings need a little more than a drizzle of honey. Torching your toppings is the perfect way to give your oats an exciting new makeover. Not to mention, it’ll totally wake you up. Top your bowl with fat-blasting unsweetened cocoa powder and cinnamon, and torch away to lend the spices some smokiness. For those with a sweet tooth, make a simple bananas foster oatmeal by mixing a few drops of vanilla extract into the oats and then garnishing with sliced bananas, cinnamon, and honey. Then, allow the torch to caramelize the toppings. Whether you’re layering slices on sourdough or sprinkling the good stuff on a bowl of homemade French onion soup, perfectly melted cheese can be achieved in minutes with a kitchen torch. For meat that’s best served a little undone—like lamb, prime rib, and roast beef—lightly char the surface with your torch before popping the protein in the oven. This method also works well with fish. Just scald the skin on your salmon fillet for that extra bite. And for a crowd-pleasing appetizer, wrap grilled asparagus in turkey bacon and set it aflame to up the flavor factor and impress your guests before dinner is even served.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to get the tools you need to make delicious desserts and when you are asked to “carry the torch”.  Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Clarification Regarding “The Organic Divide”In our September 25 article, The Organic Divide: Commercial USDA Organic vs. Farmers Market Organic, we used the term “Farmers Market Organic” to describe the growing practices of some small, local farms. We want to clarify that “Farmers Market Organic” is not a USDA designation or a separate organic certification category.

The term “organic” is federally regulated through the USDA National Organic Program, and farms that represent their products as organic are subject to federal certification requirements, with limited exemptions for certain small operations.

Our intent was to highlight the value of knowing where your food comes from and the opportunity farmers’ markets provide shoppers to talk directly with farmers about how their food is grown. Some small farms may follow the same growing practices required under organic standards but choose not to pursue USDA certification; therefore, those practices have not gone through the same certification and oversight process.

Growing practices vary from farm to farm, and we always encourage shoppers to ask questions and learn more from the farmers themselves.

We appreciate the opportunity to clarify the distinction between USDA organic certification and individual farming practices.

Working at the farmers’ market may seem like the perfect opportunity to enjoy all the delicious food it has to offer. In reality, I’m usually working, and when I do get a chance to grab something, I’m pretty predictable. Give me an açaí bowl from Thorn + Roots, and I’m happy.

My 12-year-old daughter, on the other hand, takes a very different approach to market food. She is what I would call a farmers’ market food connoisseur. She has eaten her way through an impressive number of prepared food vendors and, unlike her mother, is always willing to try something different.

So, when it came time to write about all the delicious prepared foods at the Saratoga Farmers’ Market, I decided to consult the real expert.

I asked her a simple question: If someone came to the farmers’ market hungry, what would you tell them to eat?

“Well, it depends on what kind of day it is!”

Fair enough.

If it’s a cold day and you’re very hungry, she recommends heading to Euro Delicacies for something hearty like stuffed peppers or lasagna. Or, stop at Daily Fresh for a hot combo plate with mutter paneer or one of their flavorful curries with rice. According to my expert, a samosa is a must.

If you’re looking for something delicious but quick and casual, she has options for that, too: a ham and cheese croissant from Bakery Suzanne, a chai snickerdoodle from Night Work Bread, or empanadas from Yaggo’s Munchie Machine.

And if it’s the kind of market day that calls for something cold and refreshing? A smoothie from Jenny Jo’s is on the list.

At this point in our interview, I realized that I’ve been approaching market food all wrong. While I’ve been faithfully returning to my beloved açaí bowl, my daughter has developed an entire eating strategy based on weather, hunger level, and mood.

And she still has plenty more recommendations.

Even after all that market eating, she still has things on her list to try, including a gochujang sausage roll from Saratoga Sausagesmith and a mango lassi from Daily Fresh.

So, what does our resident food connoisseur have to say to anyone who has never come to the market hungry?

“You’re missing out! There’s everything from BBQ chicken to loaded nachos!”

I think I’ll take her word for it, and maybe, just maybe, venture beyond my açaí bowl next week.

The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in downtown Saratoga, and Mondays, 2–5 PM in Clifton Park. Visit www.saratogafarmersmarket.org to sign up for the weekly newsletter and follow the market on Facebook and Instagram.

Making someone special their favorite meal can be one of the nicest gifts to give someone. Gifting a meal takes the experience – both for you and the recipient – to the next level. What better way to acknowledge exciting news than with a gourmet dinner experience? Gifting a meal is a unique way to show your appreciation, whether it’s for a special occasion, new baby, birthday, sympathy, or just because you want to show someone you care – making a special meal can be an invaluable gift that the recipient will surely love. Food is wonderful because it is involved in nearly every part of our lives. We celebrate by eating; we welcome people into our lives by eating and inviting them to share a meal with us. We begin new relationships often over meals and drinks. People display their love and care for others by giving them the best they have of their food and inviting you to participate. 

In preparing that special meal, there may be some cool culinary tools you need to help.

One tool that has become a “must have” in the kitchen drawer is the bench scraper. A bench scraper, which is also called a pastry scraper or dough scraper, is also used in working with pastry, bread, and other doughs. But even if you don’t bake regularly, it can still be a worthy investment for general cooking prep. It’s also space-efficient and easy to stow away in a prep drawer, and is a crazy-easy-to-clean, dishwasher-safe tool that can last you for decades.  A bench scraper is one of those inexpensive utensils that lasts a lifetime and has a million uses. 

When chopping vegetables, a bench scraper makes short work of transferring the veggies from the cutting board to the skillet or soup pot without losing half the veggies onto the floor during the transfer. Think of that flat piece of metal as a wide extension of your hand. Imagine the joy you would feel by only making ONE journey from your cutting board to your soup pot instead of your usual six trips as you balance those diced veggies on your knife or in your hand. You can also use your trusty scraper to smash whole cloves of garlic or to smash boiled potatoes before frying them.

I have to admit, I love a home cooked meal. Bonding and showing love during a delicious meal is a great example of food bringing people together. We cook with our hearts as much as with our hands, because usually when we cook, it is for other people, to make them happy and content.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to find those cool tools that can help you as you plan out your menus and get chopping. Remember my Foodie Friends, “Life Happens in the Kitchen”.

 

Fall is a magical time at the market. Farmers’ tables are overflowing with color and variety and it’s a delight to walk around the market with a hot drink and a treat, filling your bags with the fruits of the season. Just be sure to pack your hat and gloves when there’s a nip in the air!

Autumn heralds the return of hale and hearty vegetables. Cole crops like broccoli, cabbage, cauliflower, kohlrabi, and kale are especially sweet and abundant. You’ll also find specialty items like fresh ginger, fennel, and radicchios of every shape and color. Carrots, beets, and watermelon radishes are particularly flavorful, and sweet potatoes and winter squashes like acorn, delicata, kabocha and butternuts are perfect for your soups, curries, and sides. Sweet peppers, green beans, and a sprinkling of tomatoes are also usually available until frost. 

Fall fruits delight as well. Fresh apples including sweet and crunchy Honeycrisps are abundant at Saratoga Apple and deep red raspberries can be found at Scotch Ridge Berry Farm. 

Every home and table must have beauty. Consider buying ornate dahlias and aromatic eucalyptus at Scotch Ridge Farm, everlasting dried bouquets at Lovin’ Mama Farm, and colorful bunches at Halfmoon Harvest. To adorn your porches and patios, you can add potted mums from Burger’s Marketgarden, decorative gourds from Kokinda Farm, and pumpkins from Gomez Veggie Ville. 

After a long hike or bike admiring the foliage, there’s nothing quite like a slow-cooker meal or a hearty soup. Longlesson Farm, Thymeless Homestead, Grazin’ Acres, May-K-Mark, Jireh Organic Farm and Livestock, Hepatica Farm, and Holly & Vine Farm offer various cuts of meat for your favorite braises, stews, and roasts. 

As you’re unwinding from the day reading a book by the woodstove, try a sip of bourbon from Yankee Distillers or a hot toddy with a fine spirit from Old Tavern Farm or Springbrook Hollow Farm Distillery. You’ll certainly sleep like a baby. 

Warm hearts and full bellies are hallmarks of the Saratoga Farmers’ Market. Your farmers are excited to share their fall bounty with you and it’s easy to linger while listening to music, doing an activity with your kids, and eating a delicious snack or meal from one of our prepared food vendors. There is an air of celebration at the market right now, so be sure to join us!

The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in downtown Saratoga, and Mondays, 2–5 PM in Clifton Park. Visit www.saratogafarmersmarket.org to sign up for the weekly newsletter and follow the market on Facebook and Instagram.