Hello  my Foodie Friends!   

What is your favorite holiday food? It is difficult to think of the holiday season and not think of all the holiday food – the alluring treats – both sweet and savory – that accompany all the celebrations. Many of us celebrate the holidays with unique foods that have been passed down for generations. We may serve them at a special occasion or on special days of the season. What is better than family and friends coming together to eat something delicious that you have eaten together for years? The bonding comes in the preparations, eating of the food and the magic of bringing friends and family together. 

Holiday foods create familiar scents. Think about the aroma’s that trigger that holiday feeling for you; wafts of fire-place smoke, pine needles, sugary cinnamon, roasted turkey, pies baking in the oven, and sugar cookies, all that mingle together in your nose. These fabulous aromas create feelings of nostalgia that quickly turn the corner to the holiday scene. 

We all probably have a holiday food that makes us smile. I know this is true for me. I probably have at least ten or more! Most of my favorite holiday foods take me back in time where food traditions were made at my parents, aunts, uncles and cousins’ homes. 

My mother had the unenviable task of making all this magic happen almost by herself. My father would leave for work every day at about 4:00 am and return at 7:30 p.m. six days a week. This would leave my mother to go about her day trying to keep five children motivated to be nice instead of naughty. Her day started at the same time as my fathers and ended well after he went to bed. In earlier stories I referred to my mother having a super power and that was cooking and baking. Her baking powers would come into play during the holiday’s when she would use baking to wake up would be the three little boys named John, Danny and Billy. She would start with apple pies and then her pumpkin pies Her apple pies were my favorite. However, the pumpkin would be a close second. When those aromas entered our room, we would awaken with big smiles and wide eyes. We would sit right up in bed, inhale deep and proclaim “moms baking pies”! Then there was a race for the bathroom to get cleaned up and dressed for breakfast. The problem was, how do you eat oatmeal or cream of wheat while pies are baking? My mother would then tell us if we ate all of our breakfast then we’d get a taste of her pie. We were easy as pie! 

With the holidays, people travel to that place in their minds where the first words that pop are almost always food related. The idea of food evokes memories. The traditions that have come before now meld with my own family food memories that take me to my own home the place where my wife and I cook into the late evenings preparing holiday treats and meals with holiday music blaring really loud.  I love these feelings and memories.  It is part of the magic of the holiday season which enforces the point that holidays and food go together

During the holiday season, the frantic pace of work and school, life slows temporarily and we settle into the celebrations of the season. We toast the successes we’ve had in the preceding months, reflect on the life we’ve lived and rejoice with our loved ones. Create your holiday traditions. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place for the holiday supplies you need to eat, drink and be merry with family and friends. Stop by and share your holiday food memories with us. Remember my Foodie Friends: “Life Happens in the Kitchen”. Happy Holidays and 

Take Care,
John & Paula

It’s officially baking season and time to determine what will get baked, what won’t, when you need them, who you’re going to share with, cookie platter party debuts and all of that good old-fashioned holiday frenzy.

It’s important to know your cookies!  As corny as that sounds, some cookies can be made ahead, some doughs can be prepped and frozen and each recipe is different, but can include time-savers to reduce the hectic element of the prep.

After all of the hard work, time and expense put into baking you want to make the cookies last as long as possible throughout the holiday sharing season. 

Tips and Tricks for holiday cookie storage:

Store soft cookies with a slice of bread; this isn’t recommended for harder cookies like biscotti.

Store cookies in an airtight container.

Layer the cookies in the container with parchment paper in between each layer.

Keep the cookies in a relatively cool temperature, protected from air and sunlight.

Decorate cookies just prior to serving with the extras; frosting, sprinkles, etc

Store bar cookies in their original pan with a tight cover; or, slip the cooled pan into a large snap and seal type storage bag if needed.

Baking Supplies that can be found at the Market:

Apples & applesauce: Saratoga Apple

Baking Kits:  Katie Bakes GF

Eggs: Hepatica Farm, Holly and Vine, Jireh Organic & Livestock, Kokinda Farm, Squash Villa Farm

Dairy Items (buttermilk, yogurts, butter): Argyle Cheese Farmer

Honey: Ballston Lake Apiaries and Slate Valley Farm

Jams:  Kokinda Farm

Maple Syrup: Grazin’ Acres and Slate Valley Farm

Vanilla extract: Muddy Trail Jerky Co

Want to Skip the Baking?  Visit these vendors…

Baked with Love by Sabreen

Bakery Suzanne

Caliva Cookie

Great Northern Bakery

Katie Bakes GF

Night Work Bread

Parchment Baking Company

Sweet Treats by Jennifer

Note: Holiday guests including local artists, authors and crafters will be joining the regular 50+ weekly vendors at the market for the next several weeks.  

The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Thanksgiving typically yields a lot of leftovers and there are many traditional recipes to explore and put the leftover turkey, along with other items from the dinner table, to good use;

Old-fashioned Turkey Sandwich

Turkey pot pie

Turkey vegetable soup

Turkey a la king 

Turkey nuggets 

Shepherds’ pie

There are also some not so traditional ways to serve left-over turkey that are equally delicious and add an interesting twist of flavor to the plate (or the bowl).

Turkey pho (a twist on a Vietnamese soup)

Pulled BBQ turkey sandwiches

Turkey enchiladas

 Turkey Tacos

 Italian tortellini soup with turkey

 Turkey Chili 

However, if you’re ‘turkied’ out, then freezing is a viable solution to salvaging the left-overs. If possible, use vacuum sealer bags, but the freezer bags will work. Try to remove as much air as possible before sealing the bag and freezing the turkey. 

It’s a good idea to think about how you plan to use the turkey before freezing it so that you can measure, package and label it for a quick thaw and use. Once the cooked turkey has been thawed for a recipe, it cannot be re-frozen. It’s best to use your frozen, cooked turkey within two to four months. And plan for all of your cooked turkey to be used, or frozen, within five days of the big holiday.

Small Business Saturdays

While the Saturday after Thanksgiving is traditionally known, and celebrated, as ‘Small Business Saturday’, every Saturday is a Small Business Saturday at the Saratoga Farmers’ Market. Last week the market started hosting local authors, artisans and crafters. They are joining the 50+ regular vendors at the market now through December 21st but are not there weekly like the regular vendors which makes shopping a fun surprise through the holidays. 

The market is comprised of a combination of locally grown and produced goods by local farms and businesses, and there are many opportunities at the market to support local through your gift-giving. 

The market also offers gift certificates that make fantastic gifts that can be gifted alone or with market merchandise. The market currently is selling long-sleeved teeshirts on sale for $20 each and insulated tote bags for $15 each. There is local music weekly at the Saratoga Farmers’ Market.

The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Turkey Pho

Yields: 8 servings | Prep & cook time: 15 min

Ingredients:

2 tablespoons coriander seeds

4 cloves

4 whole star anise

1 cinnamon stick

1-quart homemade turkey stock (or homemade or store-bought chicken stock)

1 three-inch chunk of ginger, sliced and smashed

1 teaspoon brown sugar, or more to taste

1 tablespoon fish sauce, or more to taste

2 cups kale, chopped into bite-sized pieces*

1/2-pound leftover turkey breast shredded*

1 bunch (approximately 2 oz.) cellophane/bean thread noodles (or flat dried rice noodles to serve 2)

1 tablespoon cilantro*, chopped

1 tablespoon chopped green onions (white parts only)

1/2 lime, cut into wedges

1 dash sriracha chili sauce to taste

Instructions:

Toast the spices by heating a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil. 

Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. 

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.

Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.

Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.

Sprinkle on the garnishes (cilantro and onion) and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.

Hello  my Foodie Friends!  

It is amazing to think that the holiday season is here. Planning for family gatherings and meals can be a stressful time during this time of year. We strive for the Norman Rockwell experience of perfect times, perfect food and respectful conversation. Reality is for many people, family gatherings during the holidays are rarely stress-free.  I tell my Thanksgiving story every year because it is one that we reflect on and smile.  Thanksgiving would not be complete without my real-life story of Grandma and the Turkey.  It was 1993 when our children; Johnny age 2 and Aubrey 5 months old at the time, would make the annual trek with Paula and I to Grandma and Grandpa’s house to enjoy Thanksgiving dinner and watch football. To begin; let me explain I am a Giants fan and so is my mother-in-law. Therefore, watching the Cowboys is not one of our favorite things to do. However, her son is and so is my sister-in-laws husband.  Yep, two Cowboy fans in the same house and they do not like each other!  I love football so I watched but the room was silent because the two brother-in-laws do not speak to each other.  They were holding their feelings down to make my mother-in-law happy.  As the game was being watched, my mother-in-law was busy making a huge feast for all to enjoy.  She was very nervous because she wanted everyone to get along.  We always ate after the game and this particular game one was a tight one. Most Cowboy fans may want to stop reading now.  With just seconds left in the game, the Miami Dolphins lined up to make a game winning field goal and it was blocked by the Cowboys. The brothers-in-laws were silent. I wanted to groan with disappointment, but held back because of the tension.  All of a sudden one of the Cowboys (Leon Lett) chased the block field goal and touched it. “Oh nooo!” Well, the Dolphins got another chance to kick the field goal and won. Half of the house wanted to celebrate but my mother-in-law and I remained solemn. It has been called the greatest Thanksgiving Game ever played. As the game ended, my mother-in-law continued working with my Paula to complete the many dishes all cooking at once. There was a shout from the kitchen and Grandma announced that she had lost her glasses and could not see without them. Immediately, each of the brothers-in-laws was pressed into service to find the glasses. These were not just any glasses; they were big and black and hard to lose but there were no glasses to be found. We looked everywhere. Grandma was close to tears when she asked me to check on and baste the turkey.  This was a big turkey at 28lbs and it smelled great.  I grabbed my son Johnny and the baster, which he took charge of, and opened the oven to show him the turkey.  He said “look Daddy, the turkey can see better”. Yep, he found the glasses neatly melted in perfect harmony with the bird so it looked like he had eyes!  I started laughing and everyone joined in. Needless to say we had ham and lasagna but no turkey.  It didn’t matter because the rest of the day was perfect. 

Through the fun and sometimes stressful events that can happen during the holidays – especially when we want it to be perfect; it can turn out to be a wonderful family gathering. Among our greatest and most treasured memories are the ones that are based in the kitchen or around a meal. As you get ready this season for your festivities and feasts, stop into Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Pick up roasters, basters, thermometers, and more for your meals. You can have that Norman Rockwell family gathering. Have a beautiful Thanksgiving Day. Remember, my Foodie Friends that “Life Happens in the Kitchen”.   

Take Care,
John & Paula

Hello  my Foodie Friends!   

For the holiday season, we would like to make a tribute to both my mother and Paula’s mother and to pay honor to both in the traditions and spectacular foods that were part of our lives and remain as our strived for traditions. Although both of our mothers are no longer with us, the treasured traditions they created for us we carry within our hearts. 

The holiday season becomes a reminder of the deep family and holiday traditions that our Italian mothers treasured us with over the years. Holiday food and family stories go together. Most of us can think of a holiday food and smile as most take us back to a time with our grandparents, aunts, uncles, cousins and to our parent’s house. When we are asked about our favorite holiday memories, most answers that pop out of our mouths are food related. Why? Because food elicits memories! 

Both mine and Paula’s mothers were the masters of their kitchens. The planning of the holidays’ included making the traditions. In many of my past stories, I have written about the cooking prowess of my Italian mother, reflecting on her near magical ability to conjure up enough food to feed 15 people on regular Sunday supper. This was certainly the case with planning holiday meals. Starting the holiday season was the grandeur of the Thanksgiving feast. Paula and I were not raised with the traditional Thanksgiving, In the Italian household, the visions of roasted turkeys, stuffing and mashed potatoes dancing in our heads as we prepare for the carb overload of a dinner served at 3 p.m. was not the tradition we grew up with. What we considered as a normal holiday offering turned out to be rather strange to some, but is beloved to us. 

Growing up in an Italian-American household, it was not uncommon to think that pasta had to be part of all Thanksgiving meals. The Thanksgiving Lasagna was part of the multiple course meal that would come BEFORE the turkey.  Of course, we needed to begin our Thanksgiving feast with the antipasti that included a few types of salami, cheese, olives, spreads, and crackers and you are good to go. This encouraged everyone to try something new while also working as a great conversation starter surrounding what everything is. Many Italian families also include soups during this Thanksgiving antipasti course—like Italian wedding soup or tortellini en brodo. 

Let’s not forget the desserts. Though it might seem impossible that anyone is still hungry after all of the amazing foods for the holidays, dessert is just as important as the meal itself. And while Italian-Americans bring plenty of pies to both holiday affairs and the traditional Italian desserts that provided a sweet end to the eating festivities. It would not be an eating event without some strong espresso amped up with Sambuca. 

As I tell these stories, there are so many memories of my big Italian family making food and carrying the traditions that I hold dear in my heart. Take time to enjoy the holidays. I do miss the days celebrating with a large family but grateful for the many good times and traditions that our mothers brought to our lives. 

This holiday season, stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs, NY. What can be better than family and friends coming together to eat something delicious that you’ve eaten together for years? Sometimes the unitedness comes in the preparations, sometimes it comes in the eating of the holiday food and sometimes it proves to be a catalyst to bring new friends and family into the fold. It is important for families to carry on the traditions. That is really what keeps us together. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care,
John & Paula

It’s almost turkey time and there is more than one way to prepare and cook a turkey.  Here are two options to consider when seasoning turkey for the big day.

The Apple Cider Brine:  Mix, and heat together, 2 cups apple cider*, 1 gallon water, 1 cup kosher salt, 1 cup packed brown sugar, 5 cloves garlic* smashed, 1 orange, thinly sliced, 1 lemon, thinly sliced, 1 tablespoon dried rosemary*, 3 bay leaves, 1 tablespoon ground sage*, 1 tablespoon dried thyme*, 1 tablespoon black peppercorns.  Place the cooked and cooled brine in a brining bag with the turkey and place it in the refrigerator for 24 hours before removing and cooking the turkey.  (Adapted from The Schmidty Wife)

The Dry Brine:  Use 2–2½ teaspoons of Diamond Crystal kosher salt per pound of turkey, or 1–1½ teaspoon per pound of Morton kosher salt combined with your favorite herbs and spices.  Rub the salt & seasonings under and on top of the skin.  Let the turkey set in the refrigerator overnight with the seasoning on it before roasting.  

The Turkey Temp: If you are oven-roasting your turkey plan on 325 to 350 degrees.  The turkey is completely cooked once a meat thermometer reaches 165 degrees.  The length of time time to roast your turkey is contingent on the size of the turkey.

Let it Rest:  Always let the cooked turkey rest for 30 minutes before carving.

Don’t forget to visit the Saratoga Farmers’ Market for all of your Thanksgiving nibbles for appetizers, main dishes and desserts.  

*Ingredients that can be located the market.

The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Classic Sage and Sausage Stuffing

Yields: 8 servings | Prep & cook time: 15 min

Ingredients:

2 1/2 pounds bread, cut into 3/4-inch dice (about 5 quarts)*

8 tablespoons butter (1 stick)*

1 1/2 pounds sage sausage, removed from casing*

1 large onion, finely chopped*

4 large ribs celery, finely chopped*

2 cloves garlic, minced or grated on a Microplane grater*

1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)*

Kosher salt and freshly ground black pepper, if needed (see note)

1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups )

3 large eggs*

1/4 cup minced parsley leaves, divided*

Instructions:

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F. Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F.

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

Note: If using homemade or low-sodium stock, season to taste with salt and pepper before adding.

Hello  my Foodie Friends!   

Thanksgiving is right around the corner. There is so much to do to gear up for the holiday season. It is time to start the preparations of items needed to create your fabulous feast. At Compliments to the Chef, we have some gadgets which can make your Thanksgiving prep and serve a little easier. Good tools are essential to good cooking just like good tools are helpful to a carpenter building a house. One tool I think a lot of foodies don’t have or know how to use is the thermometer.  It is one of my must haves in a kitchen.  Undercooked Turkey is a recipe for Salmonellosis!  Your turkey should be cooked to a minimum internal temperature of 165 degrees for 15 seconds.  You should check the temperature in at least two places and in the thickest part of the turkey. Do not discount how much this tool means to not just you but your whole family. Our recommendation is a simple Bi-Metallic stemmed thermometer.  There are others, such as digital but this is the simplest, easiest and most cost-effective choice. It’s easy to calibrate and if you stop in, I’ll personally teach you how. One of our favorite instant-read thermometers is the Thermo Pop by Thermo Works. 

The second recommendation for a must have is a Flavor injector and there are many types.   Adding some flavor can really set your Turkey apart from Mom’s recipe. 

Our third recommendation is either an open roaster or a roaster with a lid. Roast meat, poultry, and vegetables to perfection with a large roaster. Open roasters can hold up to a 20-lb. turkey. The heavy-duty stainless-steel roasting pan features tall, straight sides, which help prevent splatters and spills, while its upright handles ensure a secure hold when transporting the pan to and from the oven, even when wearing thick oven mitts. The open roaster comes with a V-shaped nonstick roasting rack that elevates large cuts of meat to promote even cooking.

Another cool tool for your feast is a gravy/fat separator. There are various sizes and styles of gravy separators. Among the types is a 1 ¾ cup gravy separator that is made of FDA-approved, BPA-free polycarbonate and plastic. This gravy separator strains out fat, seasonings, and lumps for flavorful gravy, broth, soup stock, au jus, and sauce with lower fat and calories. The BPA-free polycarbonate and plastic structure resists breakage and is heat-safe to 248-degrees Fahrenheit. It has a large handle that allows for a safe grip The pierced lid strains out lumps and larger food bits with a low-set spout that pours flavorful liquids without the fat; drip-free spout for easy, mess-free pouring.  The fat separator also has a wide-mouth opening and markings in milliliters and cups (from ½-cup) makes straining and measuring easy; microwave safe for easy reheats. The fat separator is easy to use and is great for everyday or holiday meals and is dishwasher safe for easy cleaning

Also, have your knives sharpened so you do not end up hacking away at your roast. Remember, we have knife sharpening services at Compliments to the Chef. 

These are just a small list of what can help you this season. Getting ready for the holidays doesn’t have to be a struggle. Cherish your moments together. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Let us assist you with your holiday culinary needs. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care,
John & Paula

Whether you make your own desserts, or prefer to pick up pre-made, the Saratoga Farmers’ Market is bursting with ingredients and baked items ready to serve your guests.  Here are two delicious, seasonal desserts to consider adding to your menu.

The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area November 2nd through April 26th. Find us online a 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 holiday season, or may be hosting a holiday breakfast or dinner. Often times we are not sure what to bring to add to the meal that is being made. One item that is always welcomed is Popovers. When it comes to holiday dining, a special place is held at the table for popovers. But aren’t they difficult to bake? Not at all. In fact, you could even consider them the easiest – and perhaps tastiest – item on your menu this holiday season.

Twisted, warm, light and buttery, popovers are muffin-like pancakes, popovers are baked in melted butter. They are delicious served beside a roast, and are also divine slathered with butter and jam, filled with a poached egg, or dusted with cinnamon and sugar.

Most people fall into a rut when it comes to bread options. However, 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 holiday season, 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. 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 

The Saratoga Farmers’ Market is bursting with a wide selection of beautiful, and colorful, produce.  As Thanksgiving approaches in three short weeks, now is the time to experiment with bringing a delightful array of these delicious bites to your table.  

By adding new and diverse dishes, produce not only brings a fresh bite to the plate, it brings a festively fun feel that can be aesthetically pleasing to the eye.

Here are three fairly easy side dish ideas and recipes that incorporate orange, yellow, purple, green and red at the table.  Whether you choose to incorporate these recipes, or research your own, think about the various colors you want to adorn yourThanksgiving table before you begin your recipe planning.

Keep in mind that many root vegetables and various squashes can be purchased in advance and kept until the big day.

The Saratoga Farmers Market is 9:30 a.m.-1:30 p.m. Saturdays in the food court of the Wilton Mall. Follow us on Facebook, Twitter, and Instagram for previews of what’s fresh.