Hello  my Foodie Friends!   

The Dutch oven may be the most useful of kitchen tools. With this versatile cookware, you can cook in any style, whether roasting, braising, frying, or baking. Two main perks of Dutch ovens: they are versatile but also beautiful enough that you will want to keep yours out on the stove. The Dutch oven is the master of the stovetop. Since it is basically a wider, heavier version of a stockpot, it is a good pick to simmer broth or cook up big batches of beans. The cast iron core can get hot enough to quickly sear chunks of meat and brown veggies.

I have had many customers stop in and talk about how they love their Dutch ovens and how they use it for just about everything. One piece that many folks have discussed is how they bake bread in their Dutch oven. Dutch ovens are essentially tall, heavy pots with tight-fitting lids. They are used primarily for slow-cooking methods such as braising and stewing. The rustic all-iron Dutch ovens can be used both on stove tops and in ovens, and some can be used over and under coals. They are known for their ability to go from the stove top–for quick starting techniques such as browning–straight into the oven for the longer cooking process.

At Compliments to the Chef, we carry an assortment of Dutch Ovens. One of our feature ones this summer is the Staub 5 Quart Cocotte. Celebrate the Year of the Horse and Saratoga in style with Staub’s collectible enameled cast-iron pan, featuring an intricately embossed equine portrait on the lid. Perfect for cooking and serving Lunar New Year soups, stir-fries and braises, it also works beautifully for making culinary classics like risotto, pot roast and coq au vin. As versatile as it is functional, this limited-edition piece goes effortlessly from the stovetop or oven to your dining table. This summer, stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place in Saratoga Springs. Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Saratoga Farmers Market is bursting with high summer flowers from local growers. This Saturday, July 25, 9 a.m.–1 p.m. at High Rock Park, join us for “Market in Bloom,” a day to honor our flower farmers and showcase the vibrant blooms of late July.

Peak-of-season flowers and produce will abound this weekend!  Expect to see stands overflowing with Sunflowers, Zinnias, Cosmos, Queen Anne’s lace, Lavender, Snapdragons, Ageratum, Strawflower, Amaranth, Statice, Nigella, Calendula, Eryngium, Globe Thistle, Echinacea, Yarrow, Bee Balm, Forget-me-Nots, Liatris, and hopefully the first Marigolds and Dahlias. There’s nothing comparable to locally grown flowers! Most of our farmers use natural growing methods to offer toxin-free flowers for your home. And these flowers support our native pollinators – locally grown flowers offer important habitat for bees, butterflies, hummingbirds, and predatory wasps (who feed on pest insects on our farms, preventing the need for insecticides!).

Artisans will be bringing flower-themed handcrafted creations, botanical body care, jewelry, and baked goods.

Build-Your-Own Bouquet Bar for just $20. Enjoy complimentary samples of floral-infused beverages and capture the day at the market’s flower-themed photo booth. Children of all ages and abilities can enjoy free flower-inspired activities, while all visitors can explore the fascinating world of pollinators with special guests from Sustainable Saratoga, the Southern Adirondack Beekeepers Association (with an observation hive), and the SoBro Conservancy of Saratoga.

Whether you’re taking home a bouquet, finding a unique botanical gift, or simply soaking in the beauty of the season, Market in Bloom is a delightful way to spend a summer morning.

Admission is free, and everyone is welcome.

Saratoga Farmers’ Market is open Wednesdays, 3–6 PM, and Saturdays, 9 AM–1 PM, at High Rock Park in downtown Saratoga, and on Mondays, 2–5 PM in Clifton Park. Visit saratogafarmersmarket.org for more information and follow the market on Facebook and Instagram.

How to Take Care of Your Farmers’ Market Flowers

By Corinne Hansch of Lovin’ Mama Farm

After choosing your favorite bouquet at the market, gently place it in your bag or carry it home. As soon as you arrive, put the flowers in a jar of water to rehydrate. Unpack your vegetables and fruit—veggies go in plastic bags to keep them fresh in the fridge, while fruit and tomatoes sit out to ripen without bruising.

Once the food is put away, bring your attention back to your bouquet. Choose the appropriate vase depending on the length of the stems, make sure it is sparkling clean, and fill with cold water. A large ceramic pitcher is ideal, but a quart or ½-gallon jar will work just fine. Unwrap any paper and take off the rubber band. Put your vase next to the side of the table, hold your bouquet over the edge of the table, and imagine where you want the flowers to sit in the vase.  

Holding the bouquet over the edge of the table allows you to adjust up or down, and chop the stems off at the appropriate level so the flowers sit at the lip of the vase. Use sharp clippers to make a clean cut. Strip any leaves and flowers that may be at the water level (these will rot more quickly and can contaminate your water with bacteria). Carefully drop the bouquet into the vase, and fluff up the flowers, adjusting a stem here or there so every flower is featured and shown off. If the flowers seem too stuffed and bunched, get a second vase or jar and spread the bouquet into two.

Important: Change your water daily and give the stems a small clip to remove any bacteria that may have built up at the stem ends. This can prevent water from going up the stem and cause your flowers to wilt. Pull out and toss the first flowers to wilt and “refluff” your bouquet daily.

Hello  my Foodie Friends!

When I was growing up, my mother wore an apron every day. She put it on early in the morning and did not take it off until the kitchen was cleared after supper. She did everything in an apron. I remember seeing her in an apron as she made breakfast, washed clothes, cleaned the house, and coming home from school still seeing her wearing an apron. She was not the only woman who wore an apron back then. My grandmother, and aunts always had aprons on when I visited. I often thought that was part of their clothing. I do not think I ever saw my grandmother without an apron around her waist. She kept her every-day aprons washed, but they showed the strains from her daily activities.  As a young child, I thought the apron was just part of her dress.

For most people, aprons are a thing of the past. Some might still wear them to protect their clothing in the kitchen while cooking, but a quick look in stores or online reveals a more decorative type wear. But for my mother and grandmother and those of their generation, an apron was a tool. I imagine first and foremost it was to prevent soiling the dress, keeping the clothing from the wear and tear of washing. But they also used it to remove hot items from an oven or to pick up a warm pot or plate from the stove. They used it to dry her hands, dishes … as well as tears. 

According to an article from the Saturday Evening Post: Today, with the growing interest in cooking at home, crafting, and retro fashion, aprons are enjoying a resurgence in popularity (Saturdayeveningpost.com). So why are they making a comeback? One of the primary reasons aprons are back in style is that they serve a practical purpose while also making a fashion statement. Modern aprons are designed to protect your clothing from spills and stains while you cook, and their chic designs have transformed them into trendy kitchen attire. The resurgence of the home cooking movement has also contributed to the comeback of aprons. With people becoming more conscious of what they eat and where their food comes from, home cooking has taken center stage in many households. This trend has led to a renewed interest in kitchen accessories that help make the cooking process more enjoyable, and aprons have found their place in the spotlight once again. Aprons have become a symbol of culinary creativity and passion, with many home cooks embracing the idea of dressing the part while they whip up delicious meals. Wearing an apron has become a way to express one’s love for cooking and create a sense of occasion around meal preparation. It’s not just about protecting your clothes; it’s about embracing the joy of cooking and sharing that love with others.

Not sure what to give someone as a special thank you or house warming gift? Consider an apron. An apron can actually be one of the most practical, thoughtful, and personal gifts you can give. Whether it’s for someone who loves to cook, bake, garden, or even craft, an apron can be an everyday essential that adds a touch of personality to their daily routine. If you have an apron that you love and always wear, be sure to save it and pass it down to your children one day. If your children see you wearing an apron every day, they’re going to remember that. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for those cool culinary gifts for your favorite foodie. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

Summer at the Saratoga Farmers’ Market is a feast for the senses. Tables are piled high with squashes and zucchinis, crisp cucumbers, and colorful tomatoes to name just a few delights. It is a time of agricultural abundance, but for home cooks, it can also beg the question: What should I make for dinner tonight?

When you find yourself staring at a kitchen counter piled high with seasonal ingredients, the best strategy is a simple one: ask a farmer. They know their food best! This week, we caught up with several vendors for their summer cooking tips, and the consensus is clear—keep it simple, let the ingredients shine, and don’t be afraid of the grill.

For many farmers, summer meals are about quick prep and minimal fuss. Lindsay and Mark from Owl Wood Farm like to transform squash and zucchini into “pasta” using a spiralizer, though these can also be julienned or shredded. They toss it with a quick, fresh tomato sauce, plenty of basil, and a generous topping of Parmesan cheese. 

Corrine from Lovin’ Mama Farm suggests calabacitas. She simmers diced zucchini with fresh tomato, onion, and ancho chiles in cream and chunks of cheddar cheese, topping it with cilantro. “So savory and rich and full of delicious, seasonal summer veg,” Corrine says. Try serving calabacitas over rice or alongside fresh tortillas.

Ariel from May-K-Mark Farm recommends a sheet pan dinner, which she makes at least once a week with her sausage. She cuts up whatever roasting vegetables she has on hand, breaks the sausage over the top, and bakes it at 400 F for about half an hour. 

When it comes to the grill, Christophe from Longlesson Farm says you must make kebabs. He skewers cubed sirloin steak marinated for an hour in olive oil, paprika, cumin, salt, and pepper. He then alternates the beef with cherry tomatoes, peppers, and onions. A classic salad niçoise is a perfect accompaniment. Meanwhile, Meghan from Grazin’ Acres Farm enjoys grilling her spatchcocked chicken at 350 F for two hours on indirect heat, seasoned with salt, pepper, garlic powder, and thyme. Truly, slow-cooked perfection. 

For side dishes and sweet endings, the advice remains delightfully uncomplicated. Rose from Leaning Birch Farm has an excellent snap pea recipe. She removes the stems and strings, cuts them diagonally, and steams them in a shallow pan with butter. Two tablespoons of chopped fresh mint just before serving adds pizzazz. For dessert, Charles from Scotch Ridge Berry Farm proves that nature is sweet enough on its own. He makes a delicious blueberry sauce for vanilla ice cream by simply cooking the berries down in a saucepan until they are soft and juicy—no added sugar required.

Finally, for the ultimate way to beat the July heat, Phyllis from Shushan Valley Hydro Farm loves making a classic, chilled gazpacho. It highlights the very best of the mid-summer harvest. Try her recipe at home tonight!

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

Hello  my Foodie Friends! 

Summer is a great time to cook outdoors or to make some of the delicious salads that we tend to avoid during the winter months.  Both my wife and I love Cobb Salads made with diced tomatoes, avocado, chicken, cheese, diced egg, and crispy bacon or adding bacon to potato salads. Now close your eyes and remember the smell of bacon cooking in the morning. Nothing like it! We love this aroma so much but many times it is not cooked correctly.  A familiar problem with cooking bacon is the bacon curling up on you and not crisping evenly.  This is where a bacon press comes in allowing you to flatten your bacon and cooking it to perfection. Bacon presses come in several shapes and styles.  The press is made of heavy cast iron or steel construction with heat resistant wood handles. The large surface allows for pressing multiple strips of bacon at once. 

There are also various other uses for the bacon press.  You can use it as a tortilla press by putting the dough ball between two sheets of plastic wrap and pressing down with the bacon press with all of your might.  Then, cook the tortilla in the skillet.  Or, you can use it to make a quesadilla by placing a heated bacon press on top of the tortilla to ensure even melting and browning. 

Another use for the bacon press is turning your next sandwich into a Panini by heating a seasoned skillet and placing the press inside to heat up. After building your sandwich, place the sandwich into the heated skillet and under the heated press, pressing slightly leaving your sandwich golden brown. A bacon press can be used on the outdoor BBQ grill to quick cook burgers or steaks on both sides at the same time.  Heat the press up on the grill before you begin cooking and place the press on top of the meat.  

Crispy hash browns are delicious for both breakfast and as a side dish for entrees.  Make crispy hash browns by placing 3 tbsp. of oil in a pan on medium heat, add the bacon press inside while the pan heats.  Once the pan heats up toss your potatoes in and place the heated bacon press on top. Cook until the hash browns are golden brown. For desserts, use a bacon press on bar cookies pressing gently to flatten the bar cookie and crispy rice treats. 

The Bacon Press is truly a versatile tool! At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs, we carry the true kitchen essentials needed to help you with your culinary delights. Have fun Pressing B for Bacon. Remember my Foodie Friends: “Life Happens in the Kitchen”.  Here is a fantastic recipe for Bacon Lovers.  You can use a bamboo or metal skewer and cook it in or out doors. Enjoy.

Take Care, John & Paula

Heirloom tomatoes have become one of my favorite summertime snacks, and this is coming from someone who wanted absolutely nothing to do with them a year ago. I was one of those people who loved tomato sauce and ketchup, but did not care for the actual fruit itself. I thought that they tasted pulpy and had a distinct mouth feel that I did not particularly enjoy. However, that all changed when I went to a cooking class with one of my best friends at Boisseaux Cooking School last August.

The Boisseaux Cottage is a place where you can take a cooking class (amongst other things) in a small group setting with the lovely Paula Croteau, a cookbook author and culinary instructor who runs the program alongside her husband Markis. The cottage sits on the East End of Long Island in Southold, a town buried deep in the North Fork that is overflowing with family-run farms that have been around for generations. I never thought that this woman would turn me into an heirloom tomato lover, but her Peach Burrata Salad sealed the deal for me.

In class, participants were encouraged to take turns prepping different dishes. When it came time to cube the tomatoes, I could not get over how different each one looked. They came in so many fun shapes, colors, and sizes, which was the first thing that piqued my interest and made me curious about trying them, on top of everything else they would be slathered in that I love – olive oil, burrata, pickled red onions, and basil. Thinking about it now is making my mouth water! Luckily for me, I found out that the heirloom tomatoes in the salad did not taste like any other tomato I’d eaten before. They were sweet and juicy and blended with the other ingredients in perfect harmony.

Now every time I get the chance to buy one, I pounce on the opportunity. Not only are they great as a side, but they can double as a summery appetizer, like Caprese – an Italian concoction of tomatoes, mozzarella, basil, olive oil, salt and pepper.

Heirloom tomatoes are beginning to appear at the Saratoga Farmers’ Market and are available to purchase at several different vendors, including Shushan Valley Hydro Farm, Gomez Veggie Ville, Owl Wood Farm, Lovin’ Mama Farm, and Leaning Birch Farm. Others will also have heirloom varieties, so keep your eyes peeled for those! No matter which way you slice them, heirloom tomatoes are super versatile and great anytime, whether you want them for a light meal, a barbecue, or a casual dinner on your back porch.

The Saratoga Farmers’ Market is open Wednesdays, 3–6 pm, and Saturdays, 9 am–1 pm, at High Rock Park in Saratoga Springs. Visit https://saratogafarmersmarket.org to sign up for our weekly newsletter and follow us on Facebook and Instagram.

Hello  my Foodie Friends!   

Summertime is wonderful. Along with beautiful weather are moments of making memories through family gatherings and celebrations. Summertime is always filled with food and fun. What is it about peach cobbler and summertime that we love so much? Think about it, whenever you think of delicious peach cobbler, you almost always think of warm summer nights, camping trips, and backyard barbecues. It’s as if this amazing dish has become the unofficial dessert of summertime fun!

So how do you take such a well-known, traditional dish, and make it better? How do you improve on something that is so amazing already? Easy, you simplify the ingredients, making it easy to make, then you throw it all in a cast iron skillet and bake it right up. The peach cobbler dessert was among the many items my grandmother used her cast iron pans for. Whenever we visited my grandmother, her home smelled of meatballs, sausage and sauce cooking, with the gentle aroma of peach cobbler drifting into the hall. Shortly after we arrived, my grandmother would ask for assistance to take the cast iron pan of meatballs and sausage from the stove. Then she would pull the black frying pan from the oven. Quickly she would position the skillet on the table to cool with strict directions that we were not to “taste” it before it was officially served. We would all wait anxiously around the big dining room table. Each of us grandkids would secretly hope that we could get the cobbler before the meatballs. However, my grandmother was strict that we ate our main meal before any dessert. Being from an Italian family, meatballs and sausage were always part of the summertime picnic food. As we would help her bring out her culinary delights to our summertime festivities, everyone would sit waiting for her food – because it was always so amazing. My grandmother was a practical person. She believed kitchen utensils should have more than one use. If you could use your cast iron skillet for frying, why not use it for baking? My grandmother passed on the tradition of baking in a cast iron frying pan to my mother and in time to all of my brothers, sisters and to me. 

I am not alone in my story of cast iron. These pans are extremely versatile and can last a lifetime. Everything from frying eggs, cooking a stew and baking a pie can be done in a cast iron pan. With a little care, these pans can become a hand-me-down family heirloom. Owning one can open up a whole new world of cooking, and the flavor that a cast iron pan can add to food is amazing.

In order to be successful when using cast iron, you have to know how to care for it, basically what to do and what not to do to your pans. If you treat them right, they will be so easy to cook with and will quickly become your go-to pan. First, season your pan. Seasoning is basically oiling the pan to give it a nonstick surface and prevent rusting. Even though most pans are sold “pre-seasoned,” you’ll still want to season it before its first use. Give your new pan a good rinse with plain old water and then heat it on the stove over medium heat. Once the pan is warm, add a small amount of oil. Using a cloth, work the oil all around the inside bottom and sides of the pan. Give it a good coat, about a teaspoon for a 10-12 inch skillet, but not so much that there is standing oil in the pan. Then let it cool to room temp. You’ll want to repeat this process a few more times until the surface is glossy, but not sticky, and, if needed, scrub lightly. A properly seasoned pan is naturally nonstick, however if there is stuff stuck to the pan, you can scrape it and scrub with a hard bristle brush. After washing or scrubbing, if necessary, make sure to fully towel dry your pan to prevent rusting.

Our favorite and bestselling cast iron is Lodge. Lodge is seasoned cast iron cookware, so they begin the seasoning process for you. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy-based vegetable oil. The more you use your cast iron, the better the seasoning becomes.  Lodge is MADE IN THE USA and has been making cast iron cookware in South Pittsburg, Tennessee since 1896. With over 120 years of experience, their cast iron is known for its high-quality design, lifetime durability, and cooking versatility and is FAMILY-OWNED.

I wish I had my grandmother’s original cast iron. Oh, if those pans could talk, the stories they would tell. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs, for the hard to find, cool culinary tools. Remember my Foodie Friends, “Life Happens in the Kitchen.” Celebrate, reflect, and listen to the stories from generations before us. Savor the memories and bring back some of the recipes that those before you cooked. 

Take Care, John & Paula

Photos by Alexis deBoschnek and Jessica Sforza

I don’t know about you, but the Fourth of July has always been one of my favorite holidays — and not for the reason you might think. In my experience, it has been a very food-focused event, and that is what the foodie in me loves about it! Most of the time, I feel like it is just an excuse to throw a big barbecue with some kind of water-related activity. With the anticipated heat wave that we are getting in New York later this week, that seems like a must this year.

2026 is also set to be one of the biggest celebrations of the 4th to date, thanks to the 250th anniversary of the United States declaring independence from Great Britain in 1776. According to The White House’s official website, this quarter-millennium milestone is officially coined as “America250” or the “Semiquincentennial” — a once-in-a-generation celebration. While I am not celebrating the festivities in the Capital Region this weekend, you can still pick up all local ingredients you will need for yours at the Saratoga Farmers’ Market!

Something unique that you can bring to your party for dessert is Alexis deBoschnek’s Any-Fruit Crisp. What I love about this recipe is that it is extremely versatile and diet-friendly for anyone who is gluten-free, dairy-free, and spice-free — and it can be made up to two days in advance! You can also use any kind of fruit you like, but if you want to stick to a red, white, and blue theme, we suggest adding strawberries, blueberries, or blackberries to your mix.

There are many vendors at the market who still have great berry selections for your Any-Fruit Crisp. Here is a list of what you can buy where:

– Scotch Ridge Berry, Tree and Flower Farm has blueberries, strawberries, and raspberries

– Burgers Marketgarden has strawberries and raspberries

– Saratoga Apple Inc has strawberries and cherries 

– Owl Wood Farm and Yada Yada Yada Farm have strawberries

– Gomez Veggie Ville has strawberries and blueberries

Whether it be swimming at the pool, going to the beach, hanging out at the lake, boating, jetskiing, tubing, or a good old-fashioned water balloon fight between your front and backyards with family, friends, and neighbors, we hope that you have a fun and safe Fourth of July, however you decide to spend your holiday!

The Saratoga Farmers’ Market is open Wednesdays, 3–6 pm, and Saturdays, 9 am–1 pm, at High Rock Park in Saratoga Springs. Visit https://saratogafarmersmarket.org to sign up for our weekly newsletter and follow us on Facebook and Instagram.

In a world of packaged and processed foods, the farmers’ market offers children something increasingly rare: a direct connection to real food. It is a living classroom filled with opportunities to learn, explore, and connect with the people and places that provide their food.

Many children grow up seeing food only after it has been packaged and placed on grocery store shelves. At the farmers’ market, they discover that food has a story. They meet the farmers who plant seeds, tend crops, care for animals, and harvest the food that nourishes us. These connections help children understand where their food comes from and appreciate the work behind every meal.

To foster these connections, the Saratoga Farmers’ Market is proud to offer the Power of Produce (POP) Club for Kids. Returning for its eighth season and made possible with support from the Christopher Dailey Foundation, this free 12-week program invites children ages 5–12 to engage with local food and farmers through hands-on activities, scavenger hunts, gardening, crafts, and farmer meet-and-greets.

The farmers’ market engages all the senses. Children touch fuzzy peaches, smell fresh basil, compare heirloom tomato colors, and listen to farmers explain how vegetables grow. They learn carrots come in more than one color, eggs aren’t always white, and strawberries taste different when picked fresh and in season. These experiences create lasting memories and encourage children to try new foods.

Farmers’ markets also teach children about the rhythm of the seasons. Instead of expecting every fruit and vegetable year-round, they learn that food grows at different times. Spring brings asparagus and greens, summer offers berries and tomatoes, and autumn arrives with pumpkins and apples. This awareness helps children connect to nature and their environment.

Beyond food, the market teaches valuable life skills. Children watch buying and selling, count money, make choices, ask questions, and interact with adults in their community. Through POP Club, children receive a $4 POP coin each week to spend on fresh produce, helping them build confidence while making healthy choices.

Most importantly, the farmers’ market helps children build relationships within their community. They learn the names of local farmers, bakers, and artisans, see neighbors supporting local businesses, and discover that food is grown, harvested, prepared, and shared by real people.

The 2026 POP Club season begins June 24 and runs through September 9. Join us Wednesdays from 3–6 pm at High Rock Park for afternoons of learning, laughter, and community connection.

The next generation of farmers, gardeners, chefs, and informed consumers may very well begin with a simple trip to the farmers’ market.

The Saratoga Farmers’ Market is open Wednesdays, 3–6 pm, and Saturdays, 9 am–1 pm, at High Rock Park in Saratoga Springs. Visit https://saratogafarmersmarket.org to sign up for our weekly newsletter and follow us on Facebook and Instagram.