Hello  my Foodie Friends! 

April can still be a chilly month. Having a cup of tea can help those “chill to the bone” days. So, let’s have a hot cup of tea together. It is a well-known fact that I am a coffee drinker but I drink and love tea also. It is a comfort drink from my childhood. As a child, I was not allowed to have coffee, but tea with honey was a favorite. As I grew older, tea time became a special bonding moment that included advice from Mom. I can still visualize her putting the tea kettle on the stove and when the whistle blew, she gave you her full attention. Our time together included chatting, laughing and having a fun conversation while having a cup of hot tea. Looking back, I realize that this time was special and that tea time was my opportunity to have my mom’s company or my dad’s and talk to them.

There are lots of ways to make tea but they always start with hot water. Options for boiling water can include beautiful electric tea kettles along with stove top tea kettles made of stainless steel and ones made of enamel over steel. Electric tea kettles are perfect if you are like me and are multi tasking in the kitchen and home all the time then forgetting about the water boiling.  Having an auto-shut off on an electric tea kettle is a good option for us!  

If you prefer to use a stove top tea kettle, stop by Compliments to the Chef to see our colorful assortment of LeCreuset tea kettles. LeCreuset tea kettles are crafted from fast-heating premium carbon steel and finished with a colorful enamel in a stylish palette of colors to complement any kitchen. Tea kettles are perfect for preparing French press coffee, oatmeal and much more in addition to tea. The LeCreuset tea kettles are made of durable carbon steel that heats water rapidly, and a fixed single-tone whistle alerts when the water has reached a rolling boil. The kettles make excellent gifts and are a beautiful way to add a touch of color to the kitchen.

There are many moments over tea we can connect through everyday conversations. Creating tea time can give us moments to pause, check in, and to enjoy each other’s company. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place for those culinary tools to help you with your special moments with friends and family.  Remember my friends “Life Happens in the Kitchen”.

Take Care, John & Paula

After a long upstate New York winter, spring has finally arrived! The air is warmer, the soil is waking up, and the farmers’ market tables are filling with fresh greens again. As a nutritionist and mother, I see this season as more than a change in weather. It’s a reset button for our bodies, kitchens, and routines.

Spring is about renewal — moving away from heavy winter foods toward lighter, brighter meals. And the best place to begin is your local farmers’ market.

Early spring in upstate New York bursts with bright spring greens – spinach, lettuce, kale, Swiss chard, mustard greens, Bok choy, arugula, tatsoi, mizuna, and Claytonia. It’s a reminder to eat seasonally, connecting us with appreciation for all that is green.

Here is a highlight of some of the first stars of the season:

• Asparagus 

• Tender, slightly sweet, and packed with folate and fiber. A true spring classic.

• Radishes 

• Peppery and crisp, they’re wonderful for digestion and add a bright crunch to meals.

• Peas (snap or shelling)

 • Naturally sweet and kid-friendly, full of plant-based protein and vitamin C.

• Ramps (wild leeks) 

• A regional treasure – think of a cross between garlic and onion. Use them sparingly; they’re powerful and fleeting.

• Baby greens (spinach, arugula, lettuce mixes) 

•Delicate, nutrient-dense, and perfect for transitioning away from heavier winter greens.

• Herbs (chives, parsley, early mint)  

Small additions that make a big difference in flavor and freshness. I spoke with Corinne, founder of Lovin’ Mama Farm – a certified organic farm using regenerative practices like no-till, deep compost, and straw mulch (better for soil diversity – which means more nutrient-dense veggies), perennials, and pollinator habitats. They produce over 50,000 pounds of produce on 3 acres and sell directly to consumers at 6 farmers’ markets in the region.

Corinne’s favorite spring veggies are greens and alliums – mix them with your favorite eggs for a complete local spring meal! Her favorite way to use leafy greens is a large salad with a homemade dressing, and when we spoke, she said, “I also love to sauté a big ole’ mess of mixed greens with garlic and olive oil.  We eat greens three times a day – breakfast, lunch, and dinner.”

In addition to the farmer’s markets, Lovin Mama will be found in their new brick-and-mortar location in downtown Amsterdam this summer! Corinne said, “We bought a historic old diner in the heart of the city and are converting it into a certified kitchen, retail farm store, and a simple farm-to-table cafe.  We are so excited to cook up some amazing food for our community.”  

Spring teaches us that growth doesn’t happen all at once—it happens gradually. And sometimes, the simplest meal, made with farm food and shared with the people you love, is exactly the fresh start you need.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us @SaratogaFarmersMarket. The market moves outdoors to High Rock Park on Saturday, May 2!

Hello  my  Foodie Friends!   

Here is another story I love to tell each start of the fishing season.  I have so many great memories of my father and his love of fishing. It did not matter if it was the ocean or a little creek in Vermont where he grew up.  He loved fishing and my brothers and I loved going with him.  My brothers were more successful than I was at this sport.  I think I talked too much back then as a child where I was kindly told to be quiet during our fishing adventures.

As I reminisce on the experience of fishing with my father, I realize that fishing was a way for him to relax and reconnect with his love for the outdoors. At that time, he worked 12 hours a day Monday through Saturday, which did not allow a lot of time to spend with his family. However, when he began getting one afternoon off during the week in the summer, I was excited when he chose to make that afternoon our special time to go fishing together. 

My father’s prep assignment for his three boys was to dig for worms and have the poles ready to go when he got home. I think that the digging for worms was my favorite part. 

As I got a little older, my favorite part about fishing with my father was the many hours talking about his childhood and my dreams for the future. We didn’t catch many fish, but my memories are a much greater treasure than any mess of fish.

The memories and experience of fishing was something I tried to transfer and share with my son and daughter. When my son John was younger, I would take him fishing as often as I could. It turned out that by age five, he was better at fishing then I was. He would say to me “Daddy, you talk too much and scare the fish away!”

To this day, I still give fishing my best, and consider it a successful day if I can get my son to spend six hours with me. We do share our love of eating fresh fish.  

One important tool that is handy when flipping and lifting fish from a pan is a fish spatula. The fish spatula is an elongated and thinner version of the common metal spatula, designed to easily slip under delicate fillets of fish. It also has long slots that allow any liquid (for example, when poaching) to drain away.  A fish spatula can be used for more than just flipping fish; it’s a versatile tool that can slide as easily under pancakes as it can hefty burgers. The slats in the blade allow any drippings, liquid, or grease to slip through, while the offset helps slide the blade over the edge of the pan and under whatever you want to turn. 

Take time with your family to try out the time-honored sport of fishing. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Pick up the gadgets that help you cook up your catches. Try fishing for compliments this spring.  Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

On Wednesday, April 22nd, we celebrate Earth Day. Our beautiful world is a fragile one and it very much needs our help. On Earth Day, we are called to work together to create cleaner, more sustainable communities and environments. No effort is too small to benefit our planet. 

Supporting your local farmers’ market is one of the best ways to help the earth. Consider this: produce and meat travel an average of 1,100-2,000 miles to your neighborhood supermarket. In contrast, meat and produce from your farmers’ market travel an average of 50-150 miles to reach your table. It’s a huge energy savings to buy local!  

Vendors at the Saratoga Farmers’ Market are especially dedicated to sustainability. For example, all of our meat vendors raise their animals on pasture. Rotational grazing improves soil fertility and water retention, promotes animal health, and reduces emissions. Most of our vegetable and fruit vendors use eco-friendly growing practices, including natural fertilizers, no-till or minimum-till methods, and cover crops or compost to build healthier soils. The majority of our prepared food vendors limit their use of plastics, opting for compostable packaging instead. 

Our farmers and producers are environmental innovators as well. Longlesson Farm uses gravity-fed tanks to capture spring water for their herds. Grazin’ Acres will be installing tanks to capture run-off water for irrigating vegetables and will let their pigs graze in the forest. The pigs will clear brush, allowing native grasses to grow and opening the forest canopy. The Mushroom Shop puts a natural byproduct (wood shavings and soy hulls) in biodegradable bags to grow stunning mushrooms. Their spent, mycelium-rich substrate enriches a local farmer’s vegetable fields. Our vegetable, flower and fruit farmers use drip-tape to irrigate their crops, which conserves water. Lovin’ Mama Farm grows a variety of flowers that attract native pollinators. Parchment and Daily Fresh work with local municipalities to compost food scraps. Katie Bakes Gluten Free repurposes leftover bread into croutons and crackers, reducing food waste. The Argyle Cheese Farmer adds whey, a protein-rich byproduct of cheesemaking, to their baked goods and pizzas. Truly, our farmers and producers go the extra mile to care for the earth. 

Every dollar spent at the farmers’ market not only supports our local economy, it gives farmers and producers the resources to conduct ecologically responsible businesses. Thank you for helping us to help the planet!

The Saratoga Farmers’ Market is open Saturdays from 9:30 a.m. to 1:30 p.m. at the Wilton Mall through April 25. Beginning in May, the market moves outdoors to High Rock Park, open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. Visit us at www.saratogafarmersmarket.org to sign up for our weekly newsletter and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Hello  my Foodie Friends!

      Among my “many talents” is the natural ability to tell a good story.  Many of my stories are from my parents, relatives and siblings and are based on gatherings of family events that have occurred over the years. Getting the scoop on family stories is something we do beginning in our childhood and continues through our years with our own children. Family stories are a collection of tales about people, places, and events related to your family and your ancestors. Every person has a story to tell.

The memorable stories of our lives and of others in our family take on special importance, even if everyone tells different versions of the same event. These tales are family heirlooms held close to the heart. They are a gift to each generation that preserves them by remembering them and passing them on to future generations, and will become some of the most valuable and exciting information you can document about your family history. By getting the scoop on your family stories, and learning more about the personalities and heritage of your ancestors, they become more than just names and dates. They become real people with real struggles and dreams and triumphs in their lives just like you.

This week’s top cooking tool is the portion scoop.  This is one item that we love in the kitchen.  Portion scoops are standard-sized scoops used to measure out food, both cooked and uncooked. They look like ice cream scoops and have a spring release that scrapes your food/ice cream/cookie dough out of the scoop once it has been measured. 

Portion scoops are designed for kitchen professionals to standardize their products and to keep a handle on costs. These scoop sizes ensure that they get exactly the same number of servings (or balls of dough) per batch or per recipe without wasting any product – and that the customers always get the same amount of product for their money. And it is how they keep the cookies in a bakery display window looking so perfect, too.

There are so many innovative things to make with a scoop. Here are 10 things to make with a Scoop

1. Assemble sandwiches. Whether you’re making chicken salad sandwiches or ice cream sandwiches, a large scoop will give you just the right amount of filling. Smash it a little, and add the top of the sandwich. The same idea applies for homemade ravioli, enchiladas, stuffed zucchini or peppers, and pot stickers.

2. Form cookies. This works whether you’re making no bake cookies or ones that need to be cooked. All of the cookies will be perfect circles if they start out as nice balls, and since they’re all the same size, they’ll all be finished cooking at the same time.

3. Fill muffin tins. Whether you’re making muffins, cupcakes, or eggs in your muffin tin, a scoop will give you the same amount of batter in each cup. No one will fight over whose cupcake is bigger!

4. Make pancakes. It’s nice to not worry about the size of each pancake. If you use the same scoop for each pancake, the finished products will all be exactly the same size. Or, if you use a smaller scoop and a larger scoop, you can easily make a Mickey Mouse pancake.

5. Make easy truffles. Start with a simple chocolate ganache. I use 6-8 ounces of semi-sweet chocolate chips, 3 tablespoons of butter (cut into small cubes), and 1/2 cup of heavy cream. Mix that together and microwave in 30-second increments until you’re able to stir it into a smooth, creamy liquid. Then let it cool, just enough that it will hold its shape. Use a scoop to form balls of chocolate, and then roll them in powdered sugar, colored sugar, chopped nuts, sprinkles, cocoa powder, or whatever you want.

6. Brownie lollipops. This is a fun recipe where you start with a slightly cooled pan of brownies. They need to be warm enough to work with, but not so hot that they fall apart. Using a small scoop, form brownie balls (avoid the hard edges; eat those instead). Insert a stick into each one, and then dip it into melted chocolate. Finish the lollipops off with a sprinkle of powdered sugar, colored sugar, sprinkles, or other garnish.

7. Dessert balls. What little athlete wouldn’t like a baseball made from Rice Krispies? Or a soccer ball made from a brownie and decorated with frosting? Or even a basketball made from cantaloupe? Use a scoop to make the balls.

8. Meatballs. Honestly, Paula makes her meatballs by hand. However, when she has to make large amounts for a large gathering, she uses a scoop to form them into perfect balls. You can also use a scoop to form crab cakes (press the balls down a bit) and hamburgers (press them down a lot).

9. Form dumplings. When I was little, my mom made dumplings to go with stews. They’re basically balls of dough dropped into hot broth towards the end of cooking. 

10. Fill your decorator. I use my smallest scoop to fill my decorator with frosting for making cakes and egg yolks for filling deviled eggs. I use a larger scoop to fill my cookie press. I use a scoop because the spring makes the sticky stuff pop right out into the decorator or press easily, and I don’t have to dirty a bunch of spoons.

Below is a cookie recipe that I remember my mother making. I remember as a child, loading my pockets with these cookies and handing them off to my brothers and sisters while my mother and aunts were in the kitchen making tons of Italian cookies for a family event. Well, that’s another family story I have!! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. We have a variety of scoop sizes to meet your culinary needs. During the times you are in the kitchen cooking and eating with your family, get the scoop and share family stories. Your family stories are guaranteed to become absolutely priceless possessions in your family for many generations to come. Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Whether it’s growing vegetables or nurturing native perennials for pollinators, gardeners tend to share one thing in common: a deep joy in the act of growing. At the Saratoga Farmers’ Market, we believe that connecting with nature is essential to a thriving community, and fostering that bond is at the heart of what we do.

This Saturday, April 11, join us for Gather & Grow at the Wilton Mall, from 9:30 am to 1:30 pm. The event is inspired by the Master Gardeners of Cornell Cooperative Extension of Saratoga County — a volunteer group with a decades-long partnership with the market, known for answering gardening questions and conducting soil pH testing. They also bring a free seed library stocked with non-GMO vegetable and flower seeds for growers of all experience levels.

“It’s always a wonderful opportunity to talk to people about their garden because that leads to soil, and then it becomes a whole conversation,” explains Valeri Robinson, a Master Gardener for CCE of Saratoga County. Beyond the seed library, the Master Gardeners bring a deep commitment to education. This Saturday from 9:30 to 10 am, Master Gardener Bella Osborn will lead a free workshop on nature journaling for garden management. 

“Any gardener can be an artist! Nature journaling helps to take the guesswork out of gardening, improves plant success, and boosts observational skills,” shares Osborn. Bring a journal, pencils, and a friend — the workshop takes place in the former Trustco Bank space located at the market’s information table.

At 11 am, Scene One Cinemas will host a free screening of The Biggest Little Farm — a heartwarming documentary following a couple’s journey to build a sustainable farm and learn to work with nature, not against it. Families can also join the festivities and paint terra cotta planting pots with no-mess tempera sticks. Master Gardener volunteers will host an activity teaching children about composting by making edible compost!

Amid all the festivities, don’t forget to support the many growers, makers, and producers who make the Saratoga Farmers’ Market what it is. Their dedication is a cornerstone of the vibrant, locally driven community that makes Saratoga Springs so special. Can’t make it this Saturday? The Master Gardeners will be at Saturday markets all month and when we move outdoors to High Rock Park on May 2 (9 am–1 pm), and at Wednesday markets (3 to 6 pm). 

Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Hello my Foodie Friends!

Many of our foodies may be traveling to visit family or friends this weekend, or may be hosting a breakfast or dinner. Often times we are not sure what to bring or serve to add to the meal that is being made. One item that is always welcomed is popovers. With this month being still a bit chilly with lots of rain, April days can be a perfect time for popovers. If you have ever eaten them, you know what a warming joy they can bring. As you crack open the steaming golden and feather-light roll, and butter the interior and spread it with jam, a mouth-watering anticipation begins to build.

Popovers are best eaten straight from the oven, putting them in a category of food that is one of deliberate enjoyment. You must plan, gather everyone around the table and eat them up at once. It is the pure pleasure of eating. Popovers can be a deceptively simple item that will impress your guests and tickle their taste buds. Not only are popovers cost effective, they’re also a breeze to make as long as you follow a few simple rules: make sure the pan is hot before pouring in the batter, don’t fill the cups more than half full, and no opening the oven while they’re baking.

Having the correct pan is important to making airy popovers with golden domes. The secret is how the batter lies in the pan. Popover pans are used for making popovers. They are specially constructed to convey the heat directly to the batter, which needs to be added to a hot pan, similar to the way Yorkshire puddings are made. Popover pans are also made with tall, narrow cups, which create a distinctive shape. This creates steam that helps the popovers expand and become light and hollow on the inside. Then you can stuff them with things. A popover pan is deep with steep-sided wells.  This forces the batter upwards creating puffy domes and crispy sides. Investing in a real popover pan eventually starts to feel quite justifiable. These tins are really only useful for making popovers, but oh, what beautiful popovers they make! The trick is to make sure the pan is very hot before you add the butter and the batter.

At Compliments to the Chef, we carry popover pans from Nordic ware and USA Pan.  Both the Nordic Ware pan and USA pans are made in the U.S.A. These pans are designed to allow maximum airflow, so popovers reach their full height. 

This weekend, if you are not sure what to pop on over with to visit a friend or a family member, think about a creative popover to serve with the meal or ask them to hop on over for your popover treats. Come visit your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, where we have cool tools for cooks! Have fun with family and friends. Remember, “Life Happens in the Kitchen”.

Take Care,

John & Paula

This Saturday, the Saratoga Farmers’ Market is your one-stop destination for celebrating Passover and Easter with fresh, local food, holiday meal ingredients, and Easter basket favorites.

For Easter baskets and holiday sweets, Sweet Treats by Jennifer brings candy-coated chocolate eggs, toffee, and snickerdoodles. Saratoga Apple will have fresh apples and apple chips; Ballston Lake Apiaries has honey sticks and ‘baby’ honey bears. Katie Bakes GF offers decorated cookies and cupcakes, Perogi Pierogi Pyroogie has pastel meringue cookies, and Holly & Vine carries needle-felting kits for craft-loving kids.

For holiday meals, locally raised meats abound: pork roasts and ham steaks from Jireh Farm, lamb shoulder roasts from Thymeless Homestead and Holly & Vine, whole chickens and cuts from Hepatica Farm, beef roasts and steaks from Longlesson Farm, and breakfast sausage, bacon, and ham from Grazin’ Acres Farm.

The Mushroom Shop, Lovin’ Mama Farm, and Gomez Veggie Ville will offer seasonal produce including mushrooms, potatoes, leeks, onions, carrots, and lettuce.

Dessert options will include Scandinavian pastries, breads, and cookies from Parchment, including carrot cake, sticky lemon cake, and strawberry pistachio cake. Argyle Cheese Farmer will also offer cheesecake made with their yogurt. Goodway Gourmet has various rum cakes—try a sample this Saturday.

Fresh, multi-colored eggs from Lovin’ Mama Farm, Kokinda Farm, Jireh Farm, and Hepatica Farm are perfect for Easter brunch, baking, and egg dyeing.

Seasonal décor will also be available throughout the market. Ballston Lake Apiaries and Holly & Vine will have pure beeswax candles, and Lovin’ Mama Farm and Halfmoon Harvest will offer elegant dried-flower bouquets.  

The market will also feature live music from TuneFolk, a free no-mess egg-dyeing activity, and the Saratoga Springs Public Library’s mobile library with books and a bunny craft for kids.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Hello  my Foodie Friends!

It is officially springtime. Although the weather may still not be optimal, many of us are eager to get back to our outdoor cooking. Creating our favorite meat and vegetable dishes on our grills becomes an art of being the “grill master.”  Cooking outdoors can be a time to create wonderful and healthy dishes using your favorite olive oil or cooking oil.  Spraying oil on your vegetables, fish, and meat can be a method of adding flavor, sealing in moisture and adding nutrition to your product. 

As a child, I can recall the moment my father exclaimed to me, “The time has come for you to help me with the grilling.” Cooking outdoors was the only time my father contributed to the cooking job of the household.  He did consider himself the “subject matter expert” of cooking foods on his much-beloved outdoor grill.  

The use of oil was always the first step my father used to prep the grill grate.  One of the first outdoor cooking tasks my father empowered me with was the spraying of the grill.  He handed me what looked like a spray bottle that was filled with olive oil to lightly spray on the rack to help prevent the product from sticking.  

As you know from my previous writings, I am the eldest of three boys (who always found some type of mischievous actions to encounter). With clear direction, my father patiently showed me how to lightly apply the oil to the heated grill grates.  With confidence that I would perform the job well, he left me to go inside to get the vegetables and beef that we would be adding to the grill.  As my father handed me the sprayer, I assured him that I was “the man for the job.” I did begin with good intentions as I began to repeat the exact motions my father displayed with the spraying of the oil.  What I soon realized was that the spray bottle was a lot of fun. Doing some unique dancing, I creatively continued to apply the oil with swinging motions spraying in various directions with pizzazz.  As I was enjoying myself, my two other brothers looked on with curiosity and envy.   They both soon approached me, spurring the temptation that was too great to avoid spraying them.  Before I realized what had overtaken me, the spray bottle in my hand had fully saturated both of my brothers with oil in their hair and clothes.  My father soon returned, taking the spray bottle out of my hands in a split second that flashed before my eyes.  At this point – I think you can guess where I spent the remainder of my day.   

The use of oil misters and spray bottles is a small item that can be used to spray or atomize oil to add flavor, control, fat, and eliminate the environmentally unfriendly factors of aerosol sprays.  An oil mister and sprayer are refillable, adding a stylish gadget to your kitchen and can come in a pump mister or a spray bottle design.  Both will give you a fine mist that can be sprayed across your product while it is cooking.  

One of the designs we carry is the EVO oil spray bottle. It is an award-winning non-aerosol sprayer designed by Michael Graves Design Group that provides a comfortable ergonomic trigger making it easy to use.  The spray head creates a fan-shaped mist that allows you to evenly coat the surface of pans, food, or your grill. Sprayers and misters allow you to buy your favorite cooking oils in bulk to refill your sprayer.  This is an excellent way of controlling flavor, calorie content, and managing your nutrition.  

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to pick up the EVO oil sprayer we have available.  Have fun cooking the fabulous vegetables that are being sold in the markets nearby.  This is a great time of the year to be outdoors and to have fun cooking.  Remember my Foodie Friends; “Life Happens in the Kitchen” or outdoors on your favorite grill.  Have FUN (and let the children help even if they seem to get a bit creative with the gadgets)!!

Take Care,

John & Paula

The Saratoga Farmers’ Market is hoppin’ this Saturday! We’re teaming up with Scene One Cinemas and the Wilton Mall to bring you a bounty of spring activities and delicious food.

Here’s our plan:

9:30 am: An all-ages Easter egg hunt (limit 5 treat-filled eggs per child)

10 am to 1 pm: A visit from the Easter Bunny!

9:30 am to 1:30 pm: An all-ages, no-mess bunny craft for children

11 am: A FREE showing of Hop at Scene One Cinemas

11 am to 12 pm: Enjoy our Fresh Eats Cooking Demonstration hosted by Friends of the Market

And more – including story-time and activities with local authors: Francine Dingman, Patrice Mastrianni, and Rachel Vogel. And CCE Master Gardeners with their seed library! 

In addition to the festivities, please visit our vendors to complete your Easter and Passover celebrations. 

Lamb can be found at Holly and Vine Farm and Thymeless Homestead, including roasts and steaks. If ham is on the menu, visit Longlesson Farm for fresh and no-nitrate smoked hams and May-K-Mark for bone-in and boneless ham steaks (May-K-Mark is skipping May 28th, but will be here on April 4th). 

Eggs are bountiful at Kokinda Farm, Hepatica Farm, and Jireh Organic Farm & Livestock. They’re perfect for hard-boiling and decorating, adding to a frittata, or scrambling for Easter brunch. Speaking of brunch, try breakfast sausage and traditional or Canadian bacon from Grazin’ Acres. Gomez Veggie Ville has plenty of potatoes for hash browns, potato kugel or a cheesy gratin. 

Festive sweets are abundant too. Preorder babka, a sweet, braided Polish yeast bread, at Perogi Pierogi Pyroogie. Parchment Baking Company has carrot cake and citronkake, a Scandinavian lemon cake. Kids and adults will surely love the cookies and cinnamon rolls from Katie Bakes Gluten Free and Sweet Treats by Jennifer. Finally, look out for hot cross buns at the Argyle Cheese Farmer, rum cakes from Goodway Gourmet, and other festive treats from your favorite bakers. 

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.