To Everything There is a Season”

Hello  my Foodie Friends!

This is the time of year we reap the harvest of our hard work from planting, watering, and fertilizing over the spring and summer months. 

The seasons of our lives can be much like a harvest in that we have distinct periods of farming, nurturing, and experiencing the outcomes of our hard work. reminding us of the natural progression of family, transition, and the blessing of a growing family and groups of friends. Watching your children or family members grow can be a powerful moment in that you celebrate how much they have grown. Much like a farmer prepares the soil, plants, seeds, and tends to the crops, we spend our lives guiding those we love and instilling values, teaching life skills to prepare them for their lives ahead. 

As we harvest crops, we get a chance to work with an entirely different group of ingredients. Fall acorn, butternut squash, pumpkin, parsnips, brussels sprouts and corn are among the late season harvest. Each offering a cook flavor profiles that include hearty, traditional, robust flavored foods that replace the lighter fare of spring and summer. Now is the time for braising, roasting, and grill meats that include sauces and gravies. Harvest making includes making apple/peach/ pear butters, making tomato sauce and putting pureed pumpkin in the freezer. From turning cooked apples into wholesome applesauce, freshly stewed tomatoes into a classic marinara, or steamed potatoes into a mash, the food mill proves its standing by being masterful with ingredients that are notoriously fussy to prep. Think of a food mill as being the low-tech version of a food processor—there’s no plug or motor, just a hand-crank that moves with a little help from you and your biceps. What can a food mill do that a processor can’t? Just ask any homesteader or canning enthusiast what their favorite time-saving tools are and you can bet the food mill is right up there at the top of the list. This is because a food mill can simultaneously purée and strain foods so efficiently that it renders the once tedious task of peeling fruit and vegetables obsolete.

A standard food mill consists of three parts: a bowl, a perforated plate that sits at the bottom, and the aforementioned hand-crank that is responsible for moving the metal blade that pushes the food through the plate. The result of this old-timey churning is a smooth purée without a seed, peel, pit, or stem in sight. The Food Mill is a tool that allows for fine and coarse milling.  The changeable bottoms give you the ability to seed your harvest by the bushel. The food mill is a cross between a food processor and a sieve. You turn the handle and an angled blade presses the contents of the mill through a perforated disk, keeping any remnants like seeds or skin safely out of your puree.  Unlike a food processor or a blender, a food mill does not incorporate air into the puree altering its texture.  The result is a denser puree that is ideal for foods like applesauce or tomato sauce.  Many of today’s food mills are designed to fit snugly over a vessel that catches the puree allowing you to mill in place with one hand while simultaneously cranking with the other.

For the harvest season, Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to pick up the essentials you need for your culinary delights. Have a thrilling time milling and enjoy your harvest. Remember my Foodie Friends, “Life Happens in the Kitchen!” 

Take Care, John & Paula

Commercial USDA Organic vs. Farmers Market Organic

For health-conscious and environmentally aware shoppers, “organic” promises food grown without synthetic pesticides, genetically modified organisms (GMOs), or artificial fertilizers. However, a fluorescent-lit supermarket aisle offers a very different organic product than a weekend farmers’ market. While both options offer organic products, they reflect fundamentally different philosophies of agriculture, economics, and sustainability. Understanding the difference between the two is key to making truly informed food choices.

The Corporate Standard: Commercial USDA Organic

To understand commercial organic food, one must understand the USDA National Organic Program. Established to create a uniform standard, the USDA organic seal guarantees that a product meets strict federal regulations. For large commercial growers, achieving certification is a rigorous, bureaucratic, and expensive process involving meticulous record-keeping and mandatory third-party inspections.

The primary advantage of commercial USDA organic is accessibility. It allows large-scale monoculture farms to distribute organic fruits, vegetables, and meat to supermarket chains nationwide, making organic food available to millions of consumers at relatively stable prices.

However, “commercial organic” is still commercial. Crops are bred for durability and shelf life rather than peak flavor. A commercial organic tomato might be free of synthetic chemicals, but it is often picked green, chilled, and then shipped thousands of miles in a carbon-emitting semi-truck. Because large-scale organic farming relies on allowed organic pesticides and intensive mechanized tilling, it can sometimes mirror the environmental strain of conventional industrial farming, albeit without the synthetic chemical runoff.

The Community Standard: Farmers Market Organic

In contrast, the local farmers’ market definition of organic shifts from a bureaucratic checklist to a personal relationship. When you buy organic food at a local market, you are usually buying from small-scale, highly diversified farms located only miles away.

Interestingly, most vendors at a farmers market that follow organic practices do not carry the official USDA organic seal. For a small family farm operating on thin margins, the thousands of dollars in annual certification fees and the mountain of paperwork required by the USDA can be prohibitive. Instead, many growers follow the USDA Organic guidelines and practice “beyond organic” farming without the government sticker. Although organic pesticides are available, most small market farmers rarely use them. Instead, they use compost, crop rotation, cover crops, insect-blocking netting, and beneficial insects to manage pests and soil health naturally.  After all, isn’t organic farming all about caring for the soil and environment?

The hallmark of farmers market organic is freshness and biodiversity. Because the food does not need to survive a cross-country journey, farmers can grow varieties chosen exclusively for their superior flavor and nutritional density. The produce is typically harvested within 24 to 48 hours of sale, meaning it retains its peak vitamin content and taste.

Key Differences at a Glance

When choosing between these two options, consumers generally weigh three main categories:

• Transparency and Trust: Commercial organic relies on a third-party regulatory seal. You have to trust the government sticker because you will never meet the corporate farm owner. At a farmers market, transparency is direct. You can look the farmer in the eye and ask exactly how they manage pests or treat their soil.

• Environmental Impact: Commercial organic reduces the chemical load on the earth but still carries a massive carbon footprint due to global shipping logistics and plastic packaging. Farmers market organic has a much smaller supply chain, minimal packaging, and supports local biodiversity.

• Economics: Money spent on commercial organic food primarily benefits large agribusinesses and grocery conglomerates. Money spent at a farmers market goes directly into the pocket of the local grower, circulating wealth back into your immediate community.

Making the Right Choice

Neither option is necessarily superior; each serves a different purpose in a modern lifestyle. Commercial USDA organic lets busy families reduce chemical exposure conveniently and affordably during weekly supermarket runs. It provides consistency and convenience that local farmers’ markets simply cannot match year-round in colder climates.

Conversely, farmers’ market organic offers an artisanal, community-driven connection to our food system. It rewards the palate with vibrant flavors, supports the local economy, and champions small-scale ecological stewardship.

As interest in sustainable agriculture grows, consumers have more choices than ever. Understanding the difference between certification and farming practices can help shoppers make informed decisions based on what matters most to them.

The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in Saratoga Springs, and Mondays, 2–5 PM in Clifton Park. For details, visit saratogafarmersmarket.org or follow on Facebook and Instagram.

Hello my Foodie Friends!   

There are a few food items and food groups that have stayed with me my entire life and become like old friends. My love affair with French fries began with my mother creating ways to keep five kids happy with what was served at dinner. With its golden exterior, fluffy interior, and tantalizing aroma, this culinary masterpiece has captivated my taste buds and cemented its place as one of my favorite foods (especially when made right). During my childhood, going out to eat was rare. Sometimes, we would get the treat of going to a local restaurant to have hamburgers and fries. I loved the hamburgers. However, what I really wanted were the fries.  Taking us kids out to eat was not fun for my parents. Often times, my brothers and I would play games with our French fries: One game we loved was building structures. We would stand fries up to make log cabins, fences, or tiny campfires on the plate. Or we would use long fries as magic wands, swords, or little people marching across the table. And of course, was the dipping ritual of stirring ketchup into intricate patterns or burying fries in a mountain of salt and sauce before taking a bite.

With five kids demanding French fries, my mother soon learned to master making French fries at home.  A tool that has made making home made fries easier is the French fry cutter. Whether hosting a burger night or prepping snacks for a crowd, the use of a French fry cutter brings fun and efficiency to your kitchen. Its lever action arm and sharp blades make easy work of potatoes and other firm vegetables, so you can serve up restaurant-style fries in minutes and switch between thick or thin cuts. Nothing goes better with just about anything than a nice batch of salty, crunchy, greasy, hot French fries! One of the greatest strengths of French fries is their incredible versatility. They can be enjoyed as a standalone snack, a side dish to complement any meal, or even as a topping for salads and sandwiches. Whether you prefer them plain, seasoned with herbs, or smothered in cheese and bacon, French fries have the ability to elevate any culinary experience.

So, what’s for dinner? Consider adding homemade fries to your plan. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, for the tools you need to make your food gatherings that bring your family together. Have fun with cooking and eating your creations. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

This is it!  The moment to catch the last of the summer bounty into jars and freezer bags to enjoy through the dead of winter. This keeps your dollars circulating in the local economy, and preserving local food is one of the best ways to feed your family nutrient-dense, toxin-free food.  

As a child in Northern California, my mom taught me to can and preserve out of necessity. Now, I run a farm kitchen, turning our organic farm’s extra produce into pantry goods.

The simplest canning project I can think of is pickling. My brine recipe is 1 cup water, 1 cup vinegar, and 1 Tbs salt. Bring the brine to a boil while you chop any vegetables you have in excess (green beans, zucchini, green tomatoes, hot peppers, etc). Prepare clean canning jars. Pack the jars with the chopped vegetables and add herbs or garlic if desired. Cover the vegetables with boiling-hot brine, leaving about a quarter inch of headspace in the jar; screw on clean lids until tight, then put in a boiling water bath for 15 minutes. Pull out the jars and let sit for a few days to pickle. My absolute favorites are pickled banana peppers and dilly zucchini pickles.

Drying herbs is another simple way to preserve the summer bounty. Take bundles of herbs and hang them on a wire using a paperclip opened up into a hook. The best herbs for air drying include sage, thyme, basil, marjoram, and oregano. Cilantro, dill, parsley, and scallions do best in a dehydrator set to 115 degrees.  Once dry, store the leaves in a glass jar.

Then there’s freezing. This is the simplest way to preserve summer produce! The key is to spread out the fruit or blanched vegetables on trays to freeze, then pack them in freezer bags; otherwise, the soft fruit will freeze into a giant ice block. September is the perfect time to freeze tomatoes, green beans, peppers, and raspberries.

Putting in a little work to preserve September will go a long way in helping you survive the long winter with a delicious reminder of abundant summers!  

The Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in Saratoga Springs, and Mondays, 2–5 PM in Clifton Park. For details, visit saratogafarmersmarket.org or follow on Facebook and Instagram.

Hello my Foodie Friends!   

For many of our foodie families, school is back in session. Bake sales, carnivals, fairs, and overall appreciation time may call for us to make some of our favorite baked goods. The back-to-school season may mean a few extra hours back to yourself during the day, but little ones still get out of school pretty early, and you could find yourself racking your brain for something to keep them occupied besides digital entertainment. Cooking together is a great learning experience, plus it’s interactive and hands-on. Out of all the dishes you can cook with kids, baking something sweet has to be the most rewarding. There’s so much warm-fuzziness to be felt as you watch their eyes light up when they crack their first egg, press the mixer button, stir the batter, decorate with icing, and watch the treats rise through the oven window. They might be experiencing some of this for the first time.

How many of us have memories of baking as a child? I have to give my mother credit. Having five children running around the house and trying to get us all to join in to make an afterschool treat was not always a successful feat. Her methodology would include giving each of us an assigned duty with a designated spot in the kitchen. One thing to realize when baking with kids, is that it will be messy…it’s ok! My mother would take a deep breath and carry on as flour went flying or an egg hit the floor or the wall. Selecting which recipe to make included having to use some argumentation skills. What my mother did instead was to let us select two or three recipes, and then put on the calendar when we would make them. When the final product came out of the oven smelling delicious, the five of us would be so proud of what we accomplished. The best part of the experience was sharing what we made with friends in the neighborhood or bringing it to visit another family member, or even just taking about the experience at the dinner table that evening. My mother would smile, even if the experience made her crazy. 

Cook up delicious recipes with your children. Take you taste buds on an adventure. Plan a good time to bake. Anticipate a child wanting to help. Keep on hand some easy mixes or ingredients for some easily made recipes. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutler store located at 33 Railroad Place, to help with the baking supplies you will need to have fun making your creations from baking pans, to rolling pins, measuring cups, spoons, spatulas, whisks, bowls, cookie cutters, scoops…you get the idea! Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Small farms are the heart of our local food system, but owning and operating them are not for the faint of heart. Farmers work long hours, in all weather, and need to be skilled in running a small business. The pressure is high to get it right. In 2024, the median income of farm-owners in America was about -$1,500, and in many cases, off-farm income was necessary for survival. 

What’s life like for farmers in our area? This week, I asked five Saratoga Farmers’ Market vendors; Lindsay Fisk and Mark Bascom of Owl Wood Farm, Corinne Hansch and Matthew Leon of Lovin’ Mama Farm, Rose and Dan Fera of Leaning Birch Farm, Meghan and Nathan Mattison of Grazin’ Acres Farm, and Ariel Garland and Matt Campbell of May-K-Mark; for their insights on farming’s challenges.

One thing is clear: our farmers start their days early and end late, particularly in the summer. Ariel and Matt get up at 5 am to feed and water their animals and milk their dairy cows before heading to their off-farm jobs. When they return after 5 or 6 pm, they feed, water and milk again, move their herds to new pastures, and do seasonal jobs like haying and caring for newly-born calves and their mothers. Meghan and Nathan work from sunrise to sunset tending their animals and vegetable gardens with help from their older children. Likewise, our vegetable and flower farmers and their crews work from 7 or 8 am to 5:30 to 7:30 pm (or later on Fridays) on field and greenhouse jobs like bed preparation, planting, weeding, pruning and trellising, and market-related tasks, including harvesting, washing, and packing. In the summer months, our farmers work up to 80 hours of week at physically and mentally demanding activities. 

With all to do on the farm, it’s hard to catch a break. Most of our farmers remark that they are able to relax a little on Sundays. The winter months are also less intense, with time for skiing, hiking, concerts, and in Lovin’ Mama’s case, writing a book and restoring a diner into a farm store and café. 

Overall, our farmers are able to make a living on their farms and are able support 4-8 employees with a living wage. That being said, some farm-owners remark that they earn far less than minimum wage, and retirement and benefits are lacking from those without off-farm jobs. The upfront costs of starting a farm and access to affordable, productive land are daunting. Moreover, crop losses, injuries, and labor challenges are stressful and it’s far from easy to maintain a work-life balance. By necessity, our farmers must be savvy with their marketing, and selling their products direct-to-consumer at farmers’ markets is key to their success. 

As Ariel remarks “farming is a labor of love; we certainly aren’t getting rich doing it, but our lives don’t feel full without it.” Our farmers truly love raising animals and growing flowers and produce and they are grateful for the support of their customers. Be sure to thank them the next time you’re at the market!

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

 

Hello  my Foodie Friends! 

The summer went by so quickly. September is a beautiful month. Not only does it mark cooler days and evenings, it is also a harvest month. Seeing the ripening apples on the trees reminds me that it’s Back-to-School time. Who doesn’t like a crisp sweet apple in the Fall? So many delicious apples are grown in this region. Many of you may already know this, but the apple is New York’s state fruit. Another fun fact is; New York is the second-largest apple producing state in the United States, averaging 25 million bushels of production annually with varieties that include; McIntosh, Empire, Red Delicious, Cortland, Golden Delicious, Rome, Crispin, Gala, Fuji, and many others. 

Did you recently go apple picking and now don’t know what to do with all those apples? Sure, it is great to eat an apple as a snack on its own (or maybe dunked in salted caramel sauce), but you are probably in need of some apple recipes so they do not go to waste. I swear, apples sometimes multiply in the bags after picking them…that, or I just don’t realize how many apples I’ll truly end up with when I pick a bushel. Making desserts and dishes with apples is endless. There are so many ways to prepare apples like; Apple sauce, apple butter, apple pie, poached apples, caramel apples, apple cake, apple muffins, apple cider donuts (yum), apple chutney, or even apples in a Sangria. 

When we get our bushel of apples home; well, first we eat some of them raw – delicious! Then we get creative and make lots of tasty creations with our apple picks. And of course, we use the best tools. There are cool culinary tools available to help you with your apple creations, At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we have apple peeling machines, apple slicers, mandoline slicers, and even cookie cutters. Cookie cutters are a fun way to get fun way to dress up a dessert, or get kids involved and eating new foods. Cutting apples into stars, hearts, or even letters is tedious but a fun surprise to include their school lunch for special occasions. A mandoline slicer lets you cut apples into different widths or with crimped edges. It’s great for making the base of an apple sandwich and can also dress up any snack plate. If you want to secure the apple, but get rid of the core, use an apple corer. This distinctive tool easily removes the core and makes disposal quick and effortless. The unique leveler splits in half for easy release after you twist or push the corer through the apple. 

Of course, who can resist a homemade apple pie? We carry beautiful pie plates and tools you need to assist with your delicious apple treats. 

So, how do you like them apples? Enjoy the harvest moon while listening to Neil Young’s “Harvest Moon” (one of our favorite songs). Remember my Foodie Friends, “Life Happens in the Kitchen” under the harvest moon.

A trip to the farmers’ market can fill your shopping bag, but it can also leave you knowing something you didn’t know before. This September, the Saratoga Farmers’ Market is offering four hands-on Wednesday workshops where participants will learn a new skill, meet local experts, and take some of that knowledge home.

Education and community have always been an important part of the Saratoga Farmers’ Market Association’s mission. Beyond providing a marketplace for local farmers and producers, the market aims to be a place where people gather, learn, and connect.

The series begins September 9 with Pickling 3 Ways, led by Alyssa Hayes, Nutrition Educator with Warren County Cornell Cooperative Extension. Participants will learn refrigerator pickling using beets, green beans, and cucumbers. It’s a simple way to preserve peak-season vegetables, and participants can pick up fresh produce at the market and put their new skills to work at home.

On September 16, Jai Stockin, owner of 9 Pine Designs, will lead Introduction to Plant-Based Dyes. Participants will learn how vegetables and plants, including some found at the farmers’ market, can be transformed into natural dyes. Each person will experiment with the process and naturally dye a reusable cotton bag to take home.

On September 23, mushroom expert Jake Howard and owner of The Mushroom Shop will teach participants how to grow shiitake mushrooms outdoors on logs. After learning about the growing process, participants will get hands-on, inoculating their own shiitake log to take home and care for.

The series finishes September 30 with Fall Candle Making, led by Amy Hartman, owner of Bella Blends. Participants will select a fall-inspired essential oil blend and hand-pour a candle using a coconut and beeswax blend. While the candles set, there will be plenty of time to shop the market before returning to pick up the finished candle.

All workshops begin at 4 PM under the High Rock Park pavilions and will be held rain or shine. Space is limited, and registration is required. The September 9 and 16 workshops are free; the September 23 and 30 workshops have a $10 donation. To register, email manager@saratogafarmersmarket.org or message the market on Facebook.

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

Hello  my Foodie Friends!   

The summer brings back many fond memories for me of weekend family gatherings. You see, back in the day, you knew all your cousins, Aunts, Uncles and grandparents very well. Family gatherings were a requirement, not an option. Sometimes friends would be allowed to attend the family gatherings, but not very often. Summer meant finger foods eaten outside and for kids, there was nothing better. We could eat with our hands, and we didn’t have to wash them. Mom was almost always the hostess and that suited Dad just fine as he didn’t want to go anywhere unless it was Vermont. One of the “go to” foods for the outside gatherings was corn on the cob. Mom would purchase baskets full of ears of corn and give the kids the task of shucking. Dad, who grew up on a farm, gave us kids lessons in shucking and then challenged us as to who could shuck the most. Imagine about fifteen little boys lined up with corn in front of them and my dad would instruct us stating, “now take the ear and put the stalk end on your hip, then with two hands grab the silk on either side and pull.  Ready, set, go!”  We would laugh and squeal and rip the corn apart! Mom loved it as I now know that it kept us occupied and out of trouble. Most of the time my cousin Mike would win as he listened intently to my dad and I think he practiced at home. One cooking vessel my Mom had for the corn, included quart stock pots for boiling corn to meet the corn-on-the cob needs for fifty or so relatives all day. My cousins and I still talk about those days fondly, and worry that families just don’t know each other nowadays as we did. It’s funny but every weekend of those summers we got together, and I can’t remember any rainy days ruining them?

As the summer comes close to an end, many of us will continue with backyard barbeques extending the outdoor cooking days with burgers, hot dogs, steaks, and chicken being popular choices. The smoky aromas of grilled meat and vegetables are definitively summer. Don’t forget classic barbeque sides like potato salad, coleslaw, baked beans, corn-on-the-cob, and watermelon. Cool beverages like lemonade, iced tea, and beer complement the fiery flavors from the grill.

There are a number of tools to use when serving corn-on-the-cob. Remember your corn-on-the cob dishes, holders, and if you don’t like to eat directly off the cob, we have corn-on-the-cob corn strippers to help cut the corn off the cob. We carry a number of different size stock pots to assist with your corn-on-the-cob needs. 

This may be corny but call your relatives and invite them over for fun, games and good food especially when we make the family traditions that will bring back memories of a time past. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to pick up the essential tools you need for your end of the summer celebrations. Remember my Foodie Friends; “Life Happens in the Kitchen.” 

Take Care, John & Paula

 

Most of us know more about where our morning coffee was grown than where the meat on our dinner plate came from. At the farmers’ market, that can change with one simple question: How did you raise this?

Buying meat directly from a farmer gives you something that is difficult to find on a supermarket label: access to the person who raised the animal. You can ask what it ate, whether it lived outdoors, how it was cared for, where it was processed, and even how to cook the cut you’re taking home. And the answers aren’t always the same.

At Ghost Light Farm, Bill Morrow raises Black Angus cattle as a “whole-life beef producer.” Calves are born on the farm and spend their entire lives on pasture with access to grass, spring-fed water, and sunshine. Finishing cattle are also fed corn and spent brewers grain.

At Wintervine Farm, Beth and Bob Bartell raise White Dorper sheep entirely on pasture without grain. Their flock is moved to fresh sections of pasture every few days using a cell-grazing system that allows previously grazed areas 50 to 60 days, or longer, to recover. The sheep graze, fertilize and aerate the soil before moving on.

And at Grazin’ Acres Farm, Meghan Mattison and her family raise heritage-cross pigs outdoors on pasture, where they can roam, root and wallow in the mud. The pigs are fed locally sourced non-GMO grain, and the farm uses a local butcher.

That’s part of what makes knowing your farmer so valuable. You don’t have to make assumptions about how an animal was raised. You can ask. 

Buying directly also gives customers a better understanding of what it takes to raise animals on a small farm. Morrow notes that 96% of New York cattle herds have fewer than 50 head. These farms don’t have the purchasing power, infrastructure or transportation advantages of large-scale meat producers. Purchasing from a local farm helps pay for fencing, local feed and hay, processing, transportation, and the many other costs of running a farm. In turn, much of that money supports other businesses in our region. 

For many customers, the next question is understandably about cost. One way to stretch your budget is to look beyond the most familiar cuts.

“There is only so much bacon and so many pork chops on a pig,” Mattison says. She encourages customers to try cuts such as fresh ham, which her family marinates overnight before baking. Morrow recommends Denver steak, a well-marbled cut from the chuck that he says is tender like a ribeye at about half the price. Bartell remembers her mother marinating inexpensive lamb stew meat in a homemade teriyaki sauce before turning it into grilled kabobs, a favorite she still enjoys today.

Buying larger quantities can also help. Wintervine Farm, for example, offers half and whole lambs at a lower price per pound.

Perhaps that’s one of the greatest advantages of buying meat directly from a farmer: you don’t have to know everything before you approach the table.

Ask how the animals were raised. Ask what fits your budget. Try something unfamiliar. And when you’re holding a cut you’ve never cooked before, ask the farmer the simplest question of all:

“What would you do with this?”

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 saratogafarmersmarket.org to sign up for the weekly newsletter, and follow the market on Facebook and Instagram.