Hello  my Foodie Friends!   

It is the beginning of November and the holidays are right around the corner. In the first days of November, many of us will start planning holiday dinners and baking. While many people start counting down the shopping days left until Christmas, we may be counting the number of Saturdays we have to bake this season and also have to start menu planning for the several big family dinners we will host over the next two months. First thing to do is make a good, old fashioned list. Write down every dish you think you’d like to have for a holiday dinner, or if it’s about baking, then every item you want to bake. A list always helps to drill down to exactly what will be on the menu or what to bake. It is such a wonderful time to bake some of our favorite recipes. Recipes that include; apples, plums, cinnamon, nutmeg, and caramel can be features in warm and comforting cakes and desserts. Time to start getting ready for baking season!

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. 

There are many wonderful holiday traditions to bring in your home to help you embrace this beautiful season. Baking with your family is one of those traditions. As the weather cools, now is the time to get into the kitchen and start baking up a storm. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery 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

The Saratoga Farmers’ Market is on the move with the Holiday/Winter Market at Wilton Mall.  

It takes place every Saturday from 9:30 to 1:30 in the food court area near the movie theatre starting Saturday, November 2nd and running through April 26th.  This year the market will be hosting over 50 vendors with a diverse variety of locally grown and produced goods.

Live music will continue throughout the season and the market will be welcoming weekly guests throughout November and December to help promote local artisans, authors and crafters to help spread the spirit of ‘all things local’ for the holiday season.

Consider supporting the market by purchasing a wooden snowflake on site and add your name to it for the holiday season.  Snowflakes will be hung at the market as part of a display.  The market is a 501(c)3 organization and monies help with free programming, administrative costs and supplies needed.

Breads & Baked Goods: Bakery Suzanne, Baked With Love By Sabreen, Caliva Cookie Co, Great Northern Pantry, Katie Bakes Gluten Free, Night Work Bread, Parchment Baking Company, Saratoga Apple. Sweet Treats by Jennifer LLC

Coffee:  Nally Coffee

Dairy: Argyle Cheese Farmer, Nettle Meadow

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

Flowers (and more):  Halfmoon Harvest, Lovin’ Mama Farm

Honey (and honey items): Ballston Lake Apiaries, Slate Valley Farm

Jams: Kokinda Farm, Slate Valley Farm, Tyromance Fine snacks

Maple Syrup: Slate Valley Farm

Meats: Grazin’ Acres, Hepatica Farm, Holly & Vine Farm, Jireh Organic Farm & Livestock of NY, Long Lesson Farm, May-k-Mark

Produce: Gomez Veggie Ville, Grazin’ Acres, Leaning Birch, Lovin’ Mama Farm, Saratoga Apple, Squash Villa Farm, Tiny Garden Microgreens, Underwoods’s Greenhouse/Shushan Valley Hydro Farm

Spirits: Albany Distilling, Autumn Harvest Vineyard, Yankee Distillers LLC, The Bull and Bee Meadery

Specialty Items: Awakened Tonics, Eat with Aliens, Muddy Trail Jerky Company, MycroRadiance, Northbound Boutique, Pebble + Fern, Peroigi-Pierogi-Pyroogi, Pucker’s Gourmet, Saran River Ranch, Saratoga Candles, Saratoga Peanut Butter Company, Saratoga Suds ’n’ Stuff, Sydney Anechiarico Jewelry, The Mushroom shop,

Ready to Eat: Back to Zero Foods, Daily Fresh, Euro Delicacies, La Capital Tacos, Rob & Traci’s All Things Delicious, Tyromance Fine Snacks

Trees & Wreaths: Scotch Ridge Berry & Tree Farm

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.

Pot Roast with Vegetables

Yields: 8 servings | Prep & cook time: 3 hours

INGREDIENTS:

*Ingredients  currently available at the farmers’ market

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)*

2 teaspoons pepper

2 teaspoons salt, divided

2 tablespoons olive oil

2 medium onions, cut into 1-inch pieces*

2 celery ribs, chopped*

3 garlic cloves, minced*

1 tablespoon tomato paste

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme*

2 bay leaves*

1 cup dry red wine or reduced-sodium beef broth*

2 cups reduced-sodium beef broth

1 pound small red potatoes, quartered*

4 medium parsnips, peeled and cut into 2-inch pieces*

6 medium carrots, cut into 2-inch pieces*

1 tablespoon red wine vinegar

2 tablespoons minced fresh parsley*

Salt and pepper to taste

Instructions:

Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.

Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.

Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.

Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.

Remove string from roast. Serve with vegetables and sauce.

Hello  my Foodie Friends!  

It’s that time of year for me to share my annual Halloween memories. Halloween is only a few shorts days away and for the little chefs out there the excitement is building.  In looking back on my childhood on a certain Halloween night; the five Reardon children; John 8, Danny 7, Billy 6 and Patty 5, would be almost too excited to eat our dinner before we went trick or treating. My mother knew she had to prepare something we would all like and it was always her homemade pastina chicken broth soup that we could not resist. We would get our little bodies fueled up and were ready to take on the neighborhood.  Also in my childhood, it was a big thing to have homemade costumes and our moms worked overtime to have the cutest kids.  Store bought costumes were a sign of no imagination.  On Halloween evening, the four of us would off with orders to stay together or else.  I was told that since I was the oldest it was my job to keep a count on my brothers and sisters or I would lose my candy.  My sister Patty was always the first to run out of gas followed by my brother Billy. So, we would have to get them back home and Dan and I would start out again. My brother Dan could outlast us all but my problem was that he always had to stop and admire someone’s car or truck. The Dads of these houses were always impressed that a seven-year-old knew more about his car than they did.  We did manage to fill our pillow cases with lots of candy and then with tired feet head home. The next two weeks were spent dipping into our stash of candy.  

As I think of those childhood Halloween nights, I can still taste and smell the soup my mother made. Chicken broth is a staple in most Italian households. You can rest assured that there will be a few quarts in the freezer at all times. You need a really good homemade broth to make pastina, vegetable soups, risottos, sauces, and chicken dishes. Fill up your trick or treaters with something that will keep them warm during the chilly Halloween evening this year.  Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to assist with your heartwarming treats. We carry the supplies you will need to make your chilly night soups.  Remember my Foodie Friends that “Life Happens in the Kitchen!” 

Take Care,
John & Paula

   

As the Saratoga Farmers’ Market celebrates the end of their Saturday outdoor season, they are hosting their annual Howling Halloween event this Saturday, October 26th before moving inside.

WHERE:  High Rock Park (at the market shed)

WHEN:  9am to 1pm

WHAT’S HAPPENING:  

   *PET PHOTOS: Get your dog photographed by local photographer, and friend of the market, Pattie Garrett at the market shed in front of a fall festive backdrop courtesy of Burger Market Garden.  

   * Once the images have been edited and properly cropped, they will be sent via email to each dog owner.  Suggested donation of $5 per photo to benefit the market which is a 501(c)3 organization. 

   * KID CRAFT: Family Table Halloween Craft with the Saratoga Springs Public Library 

   * BOOK SALE with Friends of the Library

   * LIVE MUSIC with Bonnie Epstein and Dave Moore

WHO’S SUPPORTING local Fur Babies? 2024 2nd Annual Howling Halloween Sponsors are…

Milton Manor Pet Resort & Spa

Chow Bella – Shop, Stay, Play

The Brown Dog Canine Care

VISIT PUP FRIENDLY VENDORS at the Market:

   * Mugzy’s dog treats and pup cup buffet (located on the south lawn)

   * Northbound Boutique carries a large variety of decorative pup bandanas in all sizes along with dog bowties (located on the north lawn in the food court area at the market)

Supporting the Market:  

These small fundraisers help the market with administrative costs, supplies and free programming conducted throughout the year. 

WHAT IS NEXT for the Market?

   * Wednesday, October 30th – vendor trick or treating at High Rock Park from 3pm to 6pm (while supplies last) and kids activity table with Saratoga Springs Library.

   * Saturday, November 2nd – Holiday/Winter Market Opens at Wilton Mall 9:30 to 1:30pm.

The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and  Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Apple Peanut Butter Dog Treats

Yields: 30 treats | Prep & cook time: 40 min

INGREDIENTS:

*Ingredients  currently available at the farmers’ market

1 small apple*

2 eggs*

1/2 cup unsweetened applesauce*

1/3 cup natural creamy peanut butter*

2 cups oat flour

1 cup old-fashioned rolled oats

Glaze (optional)

1 tablespoon natural creamy peanut butter*

1 tablespoon coconut oil

Instructions:

Preheat the oven to 350 degrees. 

Line a baking sheet with a silicone mat or parchment paper.

Chop the apple into small pieces.

In a medium bowl, mix together the chopped apple, eggs, applesauce and peanut butter.

Combine the oat flour and rolled oats in a separate large bowl.

Add the wet ingredient mixture to the dry ingredient mixture and combine well to form a dough.

Turn the dough out onto a smooth surface and using your hands, combine the ingredients until you have a dough with a nice consistency.

Flatten evenly with your hands or a rolling pin to about 1/4 to 1/2 inch thickness.

Using a cookie cutter, cut out the dog treats and place them on the covered baking sheet.

Bake the treats for 20 to 25 minutes.

Cool the treats to room temperature either on the baking sheet or a wire rack.

Making the glaze (optional):

In a small bowl, add the tablespoon of peanut butter and coconut oil.  

Microwave for 30 seconds or until melted.  Stir well.

Drizzle the mixture over the treats and let it set.

NOTE: Do not use peanut butter that contains xylitol, an artificial sweetener that is toxic to dogs.

The outdoor markets in Saratoga are still in full swing throughout the month of October with some special events taking place to wrap up the outdoor season.  

Now is the perfect time of year to bundle up, enjoy hot coffee at the market and support all things local.  Local farmers are still well stocked with a wide variety of fresh goods to choose from.

Mark your calendars:

Wednesdays at High Rock Park (3pm-6pm)

   • Wednesday, October 30th: 

FREE KIDS EVENT trunk & treat event at the market.  Come in costume & grab a treat from the vendors (while supplies last)

LAST day of the 2024 Wednesday Market

Saturdays at High Rock Park (9am-1pm)

   • Saturday, October 26th: 

Howling Halloween bring your fur baby dressed in costume, get a photo taken by local photographer Pattie Garrett.  Currently sponsored by Milton Manor (more details released next week)

LAST day of the 2024 Saturday Market 

Winter Market OPENING SOON

The indoor market Opens Saturday, November 2nd at Wilton Mall in the food court (9:30 am to 1:30 pm)

Over 50 vendors, more information released soon.

The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and  Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. 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!   

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

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

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

Take Care, John & Paula

Classic Lemon Meringue Pie 

Ingredients

1 premade pie crust

4 eggs, divided

1 ½ cups white sugar

2 ½ sticks unsalted butter

1 cup lemon juice

INSTRUCTIONS

Line pie molds or tart pan with pie crust and bake at 350 F for 15 minutes, or until golden brown. To make sure the walls do not collapse, line the inside of the tart with parchment paper and weigh down with raw rice or beans.

Add 1/4 cup of sugar with 2 whole eggs and 2 egg yolks into a bowl, and whisk for 1 minute.

Bring lemon juice and 1/2 cup of sugar to a boil.

Add the hot lemon juice to the egg mixture and stir for 30 seconds. Pour the mixture back into the sauce pan and stir until it boils over medium heat.

Add butter and stir until smooth and creamy.

Pour the lemon cream into each tart crust, and freeze for 30 minutes.

Using a stand mixer, bring egg whites (2 egg whites left over from the cream) to medium peaks, and leave on medium speed.

Meanwhile, bring 3/4 cup of white sugar and 1/4 cup of water to 250 F on the stove top. Once this temperature is reached, pour the sugar syrup over the egg whites and whip on high speed until it cools down in temperature and a stiff peak is formed. This is the meringue for your pie.

Pipe the meringue over the chilled lemon tart. Optionally, toast the meringue using a cooking torch.

Serve your lemon meringue pie.

Recipe courtesy of beyonddiet.com

 

It’s that time of year when it’s ready to clean up the veggie garden, get it ready and prep for the beauty of spring What are the experts saying are the best steps to take?

Clean it Out: Remove the plant debris to help limit pests and disease from developing in the soil.  

Put it Away:  Gather all of the labels, stakes, cages and tools to put away for the following year.  It’s best to wash and dry everything before storing it; especially any tools.  This will help to prevent rusting.  Remove any rust with a rust cleaning product (this can be found at the local hardware store).

Add Compost: Spread a 2 to 3 inch layer of compost over the beds to help enrich the soil.  There’s no need to till it in, the seasons and organisms will do the work, but till the dirt before adding the compost layer.

Test the Soil: Test the soil before adding any fall plants and the compost.  Most remediation is done in the spring.

Fall crops:  Yes you can still plant in your garden and harvest some fall crops.  However, you do need to cover them with a small tunnel or some other light covering.  What can you plant in the fall in the north east at this late date?  Beets, Swiss chard, Cover Crops, spinach, some lettuce blends, etc.

Spring Crops Prep: 

Garlic – Prepare a bed and plant your garlic bulbs with the pointed tip facing upwards, sowing them into the soil approximately 4 inches apart and approximately 2 inches deep.  Get ready to enjoy garlic scapes and savory bulbs for cooking in the early summer months.

Asparagus – Plant the crowns of the asparagus in a prepared garden bed and get ready to watch it grow in the spring; it is a reseeding crop.  However, it takes several seasons before the asparagus is edible.

There are plenty of activities to enjoy each season of the garden for those who love to garden.  And, if you don’t, there’s always a way to celebrate the fruits/veggies of those who do enjoy the farming process at the Saratoga Farmers’ Market.

The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and  Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket. 

 

Vegetable Soup

Yields: 8 servings | Prep Time: 15 min | cook time: 40 min

INGREDIENTS:

tablespoons olive oil

1 1/2 cups chopped yellow onion*

2 cups peeled and chopped carrots*

1 1/4 cup chopped celery*

4 cloves garlic, minced*

4 (14.5 oz) cans of vegetable broth (or chicken broth)

2 (14.5 oz) cans of diced tomatoes (undrained)

3 cups peeled, thick diced potatoes*

2 cups green beans, cut to bite size pieces

1/3 cup fresh, chopped parsley*

2 bay leaves*

1 tablespoon fresh thyme leaves*

1 1/4 cup fresh corn*

1 cup fresh peas*

Salt and pepper

Instructions:

Heat the olive oil in a large pot over medium to high heat. 

Add the onions, carrots, and celery and sauté for approximately 4 minutes, then add the garlic and sauté for and additional 30 seconds.

Add in the broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*

Bring the mixture to a boil, then add the green beans. 

Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes. 

Add corn and peas and cook 5 to 10 minutes longer. Remove the bay leaves before serving.  Serve warm.

Additional Notes:

Boosting flavor

•Add more flavor by adding additional seasoning such as basil*, oregano*, rosemary*, marjoram* or Italian seasoning*.

•Use homemade chicken or vegetable broth.

•Add a parmesan cheese rind and let it simmer in the soup.  Remove it at the time of removing the bay leaves.

•Serve with grated Parmesan cheese and a splash of extra virgin olive oil.

Added Vegetables

Consider adding additional vegetables such as; butternut squash, zucchini, summer squash, etc.

Extras

•If desired, add in pasta, rice and/or beans.

•Serve with fresh baked bread* or homemade croutons from the Saratoga Farmers’ Market.

Hello  my Foodie Friends! 

Using an electric kettle to boil water has become fashionable since they are efficient and will help you boil water in a short period. Most electrical kettles are highly efficient and will deliver instant results.

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

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

At Compliments to the Chef, one of our favorite electric kettles is the Chef’s Choice Electric Kettle to assist with brewing tea or coffee.  Drinkers who love white and green tea will find it rewarding once they buy it. The kettle is designed to prevent incorrect brewing that often leads to unpleasant harshness and bitterness. It is sensitively designed to allow the tea to boil to a correct temperature that meets the needs of tea takers. Chef’s Choice offers the highest of quality and technology in kitchen appliances, especially with the electric kettle. Chef’s Choice’s design conceals heating element so that it is never in contact with water.  This ensures that there is no objectionable build- up of mineral deposits.  

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

Take Care,
John & Paula

Learning how to roast a chicken is a basic cooking skill.  And, if you prepare it on a weekend, you can make quick and easy meals during the week.  

Once you’ve roasted the chicken and let it rest, de-bone it and keep the chicken in an airtight container, refrigerated, so it’s ready to finish off a few meals in 30 minutes.

Here are just a few ideas to use the prepared chicken;

Chicken BBQ Sandwiches

Chicken Tacos, taquitos or enchiladas

Chicken Tortellini Soup

White Chicken Chili 

Chicken salad and more…

The options are endless
to explore! 

The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and  Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.