Hello  my Foodie Friends!

With the warm temperatures, we are left wondering about how to meet the hydration requirements (especially for our children) from the food and drinks we consume. Not everything that children like to have in summer is necessarily hydrating, nourishing and immunity-building. To cruise through the summer heat and loss of fluids and essential nutrients, seasonal fruits are a recommendation. Especially, when taking long trips or hanging out in your flip-flops. Eating summer fruits can be a healthy way to keep your body cool and additionally get all the goodness of nature.

As I think back on my childhood memories and raising my own children, the challenge was to keep as much fruit in the house as a go to for all of us. One fruit that has always been one of my favorites are cherries. I can remember the sheer joy of seeing my mom bringing a heaping bowl of bright red cherries to the table. We now know that eating cherries as a part of a healthy diet full of fruits and vegetables may provide health benefits. Cherries are a good source of vitamin C.  Vitamin C is a strong antioxidant. Cherries are also low in saturated fat and cholesterol. 

Summer is cherry season time, and that means time for cherry pie, cherry crumble, cherry cobbler, cherry preserves, cherry sauce to drizzle over vanilla ice cream; you get the idea. But before you break out your baking dish and turn on your oven, you will need to remove the pits of these sweet ruddy fruits. A good cherry pitter that removes the stone and leaves the fruit intact can be a cook’s best friend this time of year. 

Use a cherry pitter to help you with taking the pits out. It will make your life easier. At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry cherry and olive pitters that can quickly and easily remove pits from cherries and olives without bruising or crushing fruit or waste fruit. They are perfect for canning, freezing, dehydrating and baking cherries.  You can freeze sweet cherries to enjoy in baked goods, smoothies, and sauces throughout the year. Simply rinse the cherries with cool water and remove the stem. Pitting them is your choice. They’ll lose some juice, but they’re easier to pop into a recipe later if they’re frozen sans pit. Once the cherries have been pitted, place them in a single layer on a baking sheet and place in the freezer overnight to freeze. After they’re completely frozen, put them in an airtight container or freezer bag to store in the freezer until you’re ready to use them. You won’t even need to thaw them before using them.

So kick back and enjoy those delicious summer fruits that are available. Cherry-ish the time you have with your family while of course, savoring your own bowl full of sweet, juicy cherries—it’s a treat you can feel good about!

Remember Foodie Friends: “Life Happens in the Kitchen”. 

Take Care,
John & Paula

Corn on the Cob is at the market. It is farm fresh and absolutely delicious!  But, how do you preserve these fresh found flavors for cooler months?  Well, there’s more than one way to freeze corn.  Here are a few different methods so that you can discover your personal favorite.

Blanch It!

Shuck the corn and remove all of the silk.

Bring a large pot of water to a rolling boil. 

Blanch the cobs for approximately 7 to 11 minutes depending on their size.

Immediately transfer the corn to a bowl of ice water to stop the cooking process.  

Drain the corn and pat it dry.

Place the ears in an airtight freezer bag and remove as much air as possible.

Label, date and freeze for up to one year.

The Simple Freeze

* Using fresh purchased corn, not ears that have been sitting on the counter or in the refrigerator.

* Trim the excess green from the top and the bottom of the corn, but don’t expose the corn.  

* Wrap each individual ear in plastic wrap.

* Place the individually wrapped ears in a freezer bag and remove as much air as possible.

* Label and freeze for up to 6 months.

Raw Kernels

Shuck the corn and remove the silk.

Remove the kernels from the cob using a sharp knife.

Place the kernels in a freezer bag removing as much air as possible.

Label and freeze them for up to 6 months.

Blanched Kernels

Shuck the corn and remove the silk.

Remove the kernels from the cob using a sharp knife.

Bring a large pot of water to a rolling boil.

Place the kernels in boiling water for 4 minutes.

Immediately place the kernels into a bowl of ice water to stop the cooking process.

Drain the corn and pat it dry.

Place the kernels in an airtight freezer bag and remove as much air as possible.

Label, date and freeze for up to one year.

Blanching is more time consuming, but it does extend the freezer life of the corn and some say it also has an impact on the flavor. However, the raw freezer method is a HUGE time-saver in a very busy world.  There are many options to discover and ways to freeze your own all summer long.

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. The Thursday Market at Milton begins Thursday, July 11th, through August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

It’s that zucchini time of year! Zucchini plants are bursting and people are wondering just what to do with their zucchini, or maybe you see them at the market, and you’re just not certain how to save these fresh summer bites for cold winter months.

Have you considered freezing zucchini? Here are a few tips and ideas so that you can have this summer squash on hand to pull out and use all winter long when it’s not zucchini season.

These freezing steps do not require blanching, which is great! We all love when we can actually skip a step (wink).

Zucchini Noodles (zoodles): Cut off each end of the zucchini, rinse, dry and make your zucchini noddles with a vegetable spiralizer.  Spread out the zucchini noodles on a baking sheet lined with parchment paper and freeze them. Once they are frozen, place them in a freezer storage bag or container and keep frozen until ready to use.

Sliced Zucchini:  Cut off each end of the zucchini, rinse, dry and slice.  Freeze and store the same way as the zucchini noodles (see above).

Shredded Zucchini: Cut off each end of the zucchini, rinse, dry and shred. Place the shredded zucchini into a clean towel or cheese cloth and squeeze out as much of the excess water as possible.  Place the shredded zucchini in a freezer bag and freeze.  Personally, I like to label and measure shredded zucchini before freezing based on what I will be using the it to make.  A good example would be making chocolate zucchini muffins.

Par Roasting: This is my favorite way to freeze zucchini!  I prep my vegetable mix (zucchini, peppers, onions, eggplant, etc.) Toss them in a very light coating of olive oil, season and place them on a parchment covered baking sheet and roast them in an oven of 375 degrees for 20 minutes.  I let them cool completely, place them in a labeled storage container and when I’m ready to use them, I simply place them back onto a baking sheet, put then back into a 375 degree oven for an additional 20 to 25 minutes.

Zucchini are inherently watery so often you should add your frozen zucchini directly to any recipe without thawing first to cook; soup, sauté, sauce, etc. 

Here’s a fun, or not so fun, zucchini fact:  We often think of a zucchini as a vegetable, but botanically it’s classified as a fruit. Whatever it is, vegetable or fruit, you can enjoy them year round fresh out of the garden, from the farmers’ market and hopefully your freezer.

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. The Thursday Market at Milton begins Thursday, July 11th, through August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. 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!   

This time of year is filled with events of having family or friends visiting, or traveling and often times includes finding gifts for those who have done something special or bringing a taste of our hometown to others. Whether you’re shopping for a neighbor or a friend, or family member who has visited, a locally made gift has value beyond the price tag. Local gifts can remind the recipient of some of their favorite memories of their travels or represent the beauty or culture of their hometown. One item that is useful and beautiful to give is a hardwood cutting board.

At Compliments to the Chef, we love wood cutting boards!  Good hard woods such as oak, maple, walnut, ash, and cherry are tough cutting surfaces that have been used for centuries to cut food or butcher meat on.  Early man just cut down any old tree to butcher and cut meat on but quickly realized that soft woods got people sick.  A good cutting board properly maintained can last a life time and they are safer than plastic which if it isn’t sanitized or left wet can actually harbor bacteria.  Some of the reasons for this are:

1. Plastic is not water-absorbent, so it stays wet longer, which means longer bacterial survival.

2. Wood is water-absorbent, so it dries faster, which means shorter bacterial survival.

3. Wood contains natural antibiotic agents that retard bacterial growth.

We carry beautiful hand-crafted wood cutting boards made by Saratoga Springs Artisan Adam Cielinski. Choosing an Adam Cielinski wood cutting board can make a great “Saratoga” gift to bring to family or friends or it can be one for your own home. Bring one as a housewarming or thank you gift or choose from one that may reflect a special love or hobby of a person you are buying for. They are simply beautiful and functional.  

Adam’s boards are part of Saratoga Springs Art History. They are each different and no two are exactly the same.  We have boards shaped like horse heads, owls, guitars, violins, hearts, cats, dogs, handled serving boards, and smaller boards. He also makes large cutting blocks that are great for larger items. The good news is they are reasonably priced too. Wood cutting boards have been in my family for generations and we hand them down.  Stop in and pick up a piece of Saratoga History and have something that you can hand down in your family.  A little advice on their care:

1. Dry the board immediately after (hand) washing, and 

2. Once a month, rub the board with oil, to keep it water-repellent and warp-free. Apply a coat of warm food-safe mineral oil, let soak in, and then wipe off the excess. Scratches can be sanded out then re-oiled.

Gratitude is a thankful appreciation for what an individual receives, whether tangible or intangible. With gratitude, people acknowledge the goodness in their lives. In the process, people usually recognize that the source of that goodness lies at least partially outside themselves. As a result, gratitude also helps people connect to something larger than themselves as individuals — to other people, nature, or a higher power. Stop by Compliment’s to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Give that gift that gives the gift of happiness to someone special in your life. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, John & Paula

The market is exploding with all kinds of fresh finds: fruits, vegetables, herbs, spices, baked goods, flowers, meats, eggs, cheeses, syrup, honey, handcrafted items, and much more. 

Every time you shop at the local Saratoga Farmers’ Market, you do so much more than simply enjoy the ambiance, although that’s important too. Your participation in your local farmers’ market provides you with the opportunity to: 

Buy Fresh—You eliminate and avoid long-distance travel and food treatments often used to ensure the stability of your food. The fruits and vegetables harvested at your local market are usually handpicked the ‘day of’ or just before the market, ensuring freshness. 

Help the Environment—When you shop the market, you typically use less packaging and have a smaller carbon footprint, as locally produced goods reduce out-of-state deliveries, etc. The Saratoga Farmers’ Market has a composting program at the Wednesday and Saturday markets that helps to continue the development of nutrient and fresh soil.

Support the Local Economy—The Saratoga Farmers’ Market is a small business incubator filled with local growers, creators, and producers. Your purchases help create income and jobs in your community, making it an investment in your neighbors.

Support the market with a simple gesture by voting for the market at markets.farmland.org (search Saratoga and pick the one with our address, P.O. Box 94, Saratoga Springs, NY) by July 31st.  The market strives to achieve the ‘People’s Choice’ Award through America’s Land Trust. The grant, if received, will support the market’s administrative costs and events. The funds are very much needed now, and the market is a 501(c)3 organization.  Please invite your friends, family, and co-workers to vote, too.

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. The Thursday Market at Milton begins Thursday, July 11th, through August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Locally grown flowers are always a fabulous find at the market and are a popular purchase. The market will feature a ‘la petite flower festival’ this weekend.

Far Eye Sounds and Dan Bernstein will provide live music

9 a.m. ‘Floral Arranging’ demo at the main porch under the middle pavilion by Lovin’ Mama Farm

10:30 a.m. Cooking with Nasturtium – Carolyn Shapiro, Nutrition Education Coordinator from Comfort Food Community

Features from local floral artist Sarah Straight on sale to benefit the market

Floral raffle with items from Lovin’ Mama, Halfmoon Harvest, and Old Tavern Farm

Family flower table activity with the Saratoga Springs Public Library

When you purchase flowers and floral arrangements at the market, you support local growers and producers. Here’s a little insight on getting to know the market’s floral friends, who provide the community with beautiful blooms throughout the season.

Balet Flowers and Design specializes in wedding design and locally grown flowers. Their flower farm and greenhouse business provides high-quality plant and flower products to customers at the market and throughout the Saratoga region.  

Burger’s Market Garden produces a variety of seasonal vegetables, small fruits, and cut flowers. They also grow many bedding plants, potted plants, and container gardens and are known for their beautiful hanging plants.

Halfmoon Harvest is a husband, wife, and two-baby team that grows cut and heirloom flowers using only regenerative, no-till practices. They specialize in distinctive fresh and dried hand-tied bouquets, wedding florals, special event arrangements, wreaths, pressed flower art, and hydroponic flowers in the winter.

Lovin’ Mama Farm grows 250 varieties of cut flowers on their Certified Organic farm in Upstate NY. They harvest hundreds of thousands of stems every season and sell them directly to customers at farmers’ markets in the Capital District. They also have a flower CSA and do a la carte design work for special events like weddings, anniversaries, etc.  Flowers play an essential role on their farm for ecological and economic benefits. They intentionally interplant flowers between rows of vegetables to create a habitat for beneficial insects and pollinators.

Old Tavern Farm is a boutique thoroughbred-breeding farm overlooking Saratoga Lake. The owners are passionate about growing and restoring the land back to its agrarian roots. Their 60-acre farm includes livestock, a vineyard, and cut flowers, which have grown into an expanding business with floral arranging.

Scotch Ridge Berry Farm is a family farm specializing in quality fruit and berries, cut flowers, and u-cut Christmas trees. Their tables are often filled with cut flowers to enjoy throughout the season.

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. The Thursday Market at Milton begins Thursday, July 11th, through August 29th at the Burgess Kimball Memorial Park from 3-6 pm. 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!   

The horse racing season in Saratoga Springs is on. Many people come to not only be part of the atmosphere of our country’s oldest track, but to also admire the beauty of the racing horses.
The horses are amazing to watch, they are truly spectacular animals. I always catch my breath at the majestic beauty of the horses that come to Saratoga Springs to race. My wife and I remember the first time we came to Saratoga Springs, NY. We were both part of a corporate relocation to the area and looking for where to settle down with our two very young children. Walking through down town and driving throughout the city, the energy of our incredible area hit us as we held each other’s hands. We knew immediately this was where we wanted to live and raise our family. 

Over the years, as our family and friends have visited us from various parts of the country, we have always felt a sense of pride in sharing with them all that our community has to offer. Summer in Saratoga Springs is a beautiful time for entertaining. This time of year calls for delicious foods, amazing drinks, and wonderful company. Refreshing summer cocktails are the perfect way to stay cool. Fruit cocktails are an ideal way to enjoy a summery drink. They can be styled up for non-drinkers and simplified for the kids. If your recipe needs a citrusy kick, zesting is the way to go. Plus, it’s a nice way to put the peel to good use. There is nothing quite like juicing ripe, seasonal citrus into your cocktail. Zesting, sounds like a small detail, right? You can add zesting to salads, desserts, even the rim of margaritas. If your recipe needs a citrusy kick, zesting is the way to go. Plus, it is a way to get straight to those rich, citrus oils of a lemon, lime, or orange directly over your drink. Using a citrus zester will allow you to cut thin, delicate ribbons of citrus that provide a bright sparkle to your drink and infuse those oils right into your drink. This zester is great because it features a curved stainless steel blade that makes zesting a quick task for any home bartender. Whether it’s a refreshing spritz, sangria, or margarita, summer cocktails are a great way to cool off.  The zester allows you to make precise cuts of the shallow filaments from the aromatic, oil-filled skins of citrus fruit, and is designed to avoid the bitter white pith that lies closest to the flesh. One of our biggest selling zesters and graters are by the company Microplane. Every home cook needs a Microplane grater. Microplane grates are an essential tool that can have fine, course, ribbon, extra course and zester blades. Each blasé is good for something different; Extra course is good for bulky ingredients like carrots or cabbage. The ribbon blade is good for cheddar cheese, while the zester is the most commonly used blade for citrus peels, ginger, garlic, and hard cheese like parmesan or romano. 

Whether you’re looking to make a quick cocktail for one or a big pitcher of frozen drinks to share, alcoholic and non-alcoholic drinks are a perfect addition to any lazy weekend afternoon or making a summer meal, Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the accoutrements’ you need for entertaining and zesting up your summer! Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Hello  my Foodie Friends!   

This time of year, brings many family reunions, friendship gatherings, and special events that include great food and fun times. 

Paella is a perfect party dish because it’s a one-pot meal, and because it feeds a crowd. Paella is a rice dish from Spain that has become very popular and is known around the world. It originated in the fields of a region called Valencia in eastern Spain. Paella is meant to show off the rice itself and to highlight a few special ingredients. These can be vegetables, fish, shellfish or meat including sausage in seafood paella and you may also find chicken in it. Do not forget the saffron — it is the essential spice of the dish.

Whatever paella you make, it should use short- or medium-grain rice, which should be cooked uncovered in a flavorful stock. Spanish Bomba rice is the best to use. It’s fun to make paella over a grill or on the stove.  However, it is important that you have the right pan for this dish; the Paella Pan!  The Paella pan should be shallow and have sloping sides, which helps the rice cook evenly and develops more intense flavor. As the pans get larger, they grow in diameter rather than depth, which allows for more delicious socarrat. And like all authentic paella pans, they do not have matching lids (since paella is traditionally cooked in an open pan). We sell the traditional carbon steel pans. A good pan has dimples on the bottom to serve several functions.  They trap small amounts of liquid and thus promote even cooking, they make the pan rigid, and they prevent warping. Now what the heck is socarrat?   When you make paella, socarrat is the caramelized bottom layer of rice that sometimes forms on the pan. Many people consider the socarrat the prized part of the paella.  Also, there is speculation that socarrat has aphrodisiac powers, and that it is what fuels the passion of those renowned Spanish lovers. I myself am Irish, French and Italian so the passion is taken care of by the French and Italian parts. But I might like a little Antonio Banderas side of me to crop up from time to time!  How about: tu es muy bonita Paula?

We love Paella. It is yummy in my tummy!! If you are not sure what dish to serve for upcoming events this summer; consider Paella.  At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs, we sell various sizes of Paella pans, and other cooking tools to help you with your creation. Stop by Saratoga Springs’ true kitchen essentials store for the supplies you need to eat, drink and be merry with family and friends! Remember my Foodie Friends: “Life Happens in the Kitchen”

Take Care,
John & Paula

The charcuterie craze feels like it just took off a few years ago, but the art of the charcuterie has existed for hundreds of years dating back to the Greeks and Romans when they cured meats for long trips.  However, it was in France when this ‘graze craze’ really took hold dating back to the 15th century and the combination of cured meats*, specialty cheeses*, nuts and fruits* has stood the test of time and is still shared at gatherings today.

Our culture has taken this ancient art, and the definition of charcuterie, and have given it a modern spin with endless possibilities. The term charcuterie no longer just refers to cured meats at the center of a nibble platter (although it may to some), but now entertains the notion of foods brought together for people to gather around and nosh over good conversation. 

The Breakfast Charcuterie

The breakfast charcuterie can be simply done with baked goods*, fresh fruits*, jams* and yogurts*.  And yet, it can be taken to many various levels with pancakes, cooked meats*, waffles*, syrups*, honey* and other specialty items like skewed fruit, dips and other specialty foods.

The Dinner Charcuterie

The dinner charcuterie can pretty much embody any cooked meat with vegetables, sides and fixings.  I personally love some of the burger charcuteries with cooked burgers in the center surrounded by all of the toppings, fresh vegetables and salads to choose from all in one wonderful display.

The Dessert Charcuterie

Who doesn’t love a dessert charcuterie? Again, a platter to be easily themed! One of my personal favorites would be mini cakes at the center surrounded by various toppings; fruits, syrups, chopped candies, flavored whipped creams all so that each guest can create their own variation of flavor to enjoy.

Whatever your flare on the charcuterie happens to be, at the end of the day, it’s really about a memorable gathering of people enjoying fine foods together. And cured meats can be added to each of them if you’re holding on to the traditional definition of a charcuterie board (wink)

*Many items can be located at the Saratoga Farmers’ Market to create your charcuterie work of art.

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. The Thursday Market at Milton begins Thursday, July 11 through August 29 at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.