Hello my Foodie Friends! 

So many of us have cut our hands while washing our knives. I know my wife has (or did) and watched in horror as she held her hand above her head to stop the bleeding.  We are faced with the dilemma on how to properly wash our knives. Good knives are the engines of the kitchen. We slice, dice, chop, and cut with them, making them the shining stars of meal prep. While it might be tempting to throw them in the dishwasher, this is not an ideal method for keeping your knives in top shape. Viola Wüsthof, the first female CEO of her family’s knife company Wüsthof and a repository of seven generations worth of knife knowledge, says the biggest misconception about cleaning knives is that they can be washed in the same manner as other kitchen utensils. “A dishwasher can be detrimental to the quality of your knife,” she says. “They are often too abrasive and based on the type of detergent used, the process can cause rust or corrosion.” Think of your knives as investment pieces for your kitchen, a little sweat equity is a small price to pay to keep your tools in working order. Knives should not be put into the sink until you are ready to clean them. You want to prevent any contact from other dishes or pots and pans going into the sink. This helps to prevent blade damage.  Placing blades in your dishwater can also be dangerous as you can’t see what’s beneath the water. You don’t want to get injured. All knives, regardless of blade or handle material, should be hand washed in warm water, rinsed, and immediately dried. 

Cleaning sharp knives and cutlery can be a hazardous task, but there is an innovative washing-up brush that makes it easier. The knife cleaning brush by Joseph Joseph helps you to clean sharp blades safely. The brush has a unique, wrap-around design that cleans both sides at once. The brush is designed with opposed bristles for effective cleaning, has a textured hand-grip, and is easy to store. You can also use this brush to wipe food off forks, spoons, and butter knives. Just get it soapy and pull the blade through a few times. Your fingers stay protected and the sharp blade gets brushed clean.

This brush can be a game changer in how you properly clean and take care of your knives. Good knives need to be looked after. This means that you need to use, clean, sharpen and store them properly. If you take good care of your knives they will continue to amaze you time and time again. We advise you to always wash your kitchen knives by hand, even if the supplier states that the knife is dishwasher proof. A knife with a wooden handle will visibly get damaged and a riveted handle will eventually tear at the rivets. In addition, the handle can break because of the heat. Aggressive detergents can cause irreparable damage to your knife. Detergent can af-fect hardened steel and plastics and can leave specs of rust on the blade and leave you with dull handles.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store to get those game changing gadgets that help make life easier and safer in the kitchen. Remember my Foodie Friends: “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Love S’mores?
We do!

Always looking for a roasting stick? We are! Or, we were until we learned how to make DIY Marshmallow Roasting Sticks from hangers and we have been transformed ever since! They are easy to make, the kids will love making this craft activity and they will make your next campfire simple; no drudging through the woods for sticks! 

These little roasters will wow your friends and be a bit of conversation.  Here’s how we start our S’more family fun! 

Materials Needed: 

• Wire Hanger(s) with the cardboard tube at the bottom 

• Electrical Tape 

• Duct Tape (optional) 

Tools Needed: 

• Wire Snips 

• Scissors 

Step 1:
Using the wire snips separate the medal part of the hanger from the cardboard tube by clipping as close to the tube as possible.  You want to keep as much of the medal intact that you can.  There will be a little medal hook left behind in the cardboard tube.  Sometimes this pops out, sometimes you have to clip the cardboard (see the video for more on this step). 

Step 2:  
Straighten the hanger hook as much as possible. 

Step 3:
Insert the straightened hook part of the wire hanger into the cardboard tube.  The portion of the hanger with the prongs will be exposed and coming out of the tube; ultimately they will be your marshmallow roasters. 

Step 4:
Cover the cardboard tube with electrical tape to protect it from the fire! 

Step 5: If desired, add a little portion of duct tape at the bottom of the tube, this simply allows us to remember who the stick belongs to.   

More on making DIY Marshmallow Roasting Sticks: 

EXRA:  Get creative with your electrical tape colors and designs! 

Storing: When you are all done roasting, remove the medal from the cardboard tube, squeeze the open prongs together and insert them into the tube for storage until you’re ready for a future roast. 

Washing:  I let the sticks cool and the marshmallow that’s left behind.  Simply wash with dish detergent and a scrub brush, it comes right off. 

How we make our S’mores: 

We love a traditional S’more with a roasted marshmallow, graham cracker and chocolate bar, but we have discovered and love a few other flavors as well.  Here are a few ingredients to pick up next time you are at your local Price Chopper/Market 32 Supermarket to make and try.  Experimenting with S’more flavors makes for great fireside conversation with friends and adds that extra touch family fun; it’s all about making memories. 

• Roasted marshmallow, graham cracker and Reese’s peanut butter cup. 

• Roasted marshmallow, chocolate graham crackers and either Ghirardelli Mint Chocolate Squares or Peppermint Patties. 

• Roasted marshmallow, honey graham cracker and Ghirardelli Caramel Chocolate Squares. 

• Roasted Marshmallow, honey graham cracker and Ghirardelli Raspberry Chocolate Squares. 

Allergies? 

Gluten Free:  Check out Kinnikinnick S’morealbes
Graham Crackers.   

Nut Free: Sun Cups they are nut free. 

It’s about an hour before sunset. A truckload of deep brown compost has just arrived at Leaning Birch Farm. It sits in a heap near the garden beds and high tunnels that Dan and Rose Fera began putting in their backyard five years ago. 

Nic, their son, greets me as I pull up, but his focus is on the compost. A former coffeeshop worker and musician, he pays close attention to the aesthetics – the color, the texture, the smell. He thrusts his arms deep into the heap and pulls out a handful. He forms a ball and lets its crumble through his palms back into the pile. He then buries his nose into a handful, savoring its smell.

Leaning Birch Farm is among several new produce vendors at this year’s Saratoga Farmers’ Market. The Feras grow dozens of varieties of vegetables in approximately 1.5 acres of space. They use intensive, high-yield planting techniques to maximize their space, which as Nic notes, teaches that “you don’t need a lot of land to make a decent living.”

Nic grew up in Saratoga Springs, where his parents were renters. Dan restored violins and Rose worked as a clinical director for a special education school. All three had a flair for art and a fondness for fresh food. Nic began playing music at coffeeshops, and ultimately worked in the business himself.

Dan and Rose had a garden and relatively low rent. Still, they yearned to build equity by doing something they loved. That desire led them to purchase a house in Broadalbin. The house came with a yard filled with good soil and abutted a pond. It also came with a mortgage that was nearly twice the monthly amount they had been paying in rent. 

Dan had a plan: Pay the mortgage with garlic.

“I had heard somewhere that you could make $40,000 a year on an acre of garlic,” he said with a laugh.

Garlic as a sole moneymaker never materialized, but the idea helped the Feras see the hunger for fresh local foods. They began selling to restaurants, via a farm stand, and through a CSA. About three years ago, they joined their first farmers’ market, and now sell at markets in Schenectady, Glens Falls, and Saratoga.

“It’s a cool feeling to realize how many other people also are sitting down to dinner, eating our vegetables,” adds Rose. “We’re not just taking care of ourselves but our community, too.” 

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. at the Wilton Mall and Wednesdays from 3 to 6 p.m. at High Rock Park.Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram. 

Warmer weather means children will be looking forward to having some fun in the sun. 

While running and playing, kids are bound to work up a sweat. This is why it is important to make sure they are staying hydrated while enjoying their time outdoors. Water is needed in the body to regulate temperature, help digest food, and to excrete waste. It is important to replenish the water that is lost in urine, sweat, and even from the air we breathe so our bodies can continue to carry out these functions. 

Due to their smaller size, children have a higher risk of becoming dehydrated. This is because they have a larger proportion of skin available to lose sweat and be exposed to the hot sun. Children are also not always able to recognize when they get thirsty and might forget to stop for a drink. If a child complains of headaches or dizziness, or has cracked lips, poor concentration, dark yellow urine, or fatigue, these are signs that they may be dehydrated. 

The amount of water children need varies depending on age, body size, activity level, health, and even the temperature outside. The Academy of Nutrition and Dietetics recommends the following fluid needs for children: ages 4-8 need 7 cups daily, ages 9-13 need around 9 cups daily, and ages 14-18 need 10-14 cups daily. These recommendations include drinks and any water provided from solid foods, like fruits and vegetables. Fruits and some vegetables have a high water-content so they are a great snack that will also keep you hydrated. Watermelon, strawberries, citrus fruits, tomatoes, and cucumbers are all nutrient-rich and hydrating; perfect for those hot summer days. 

Getting children to drink more water might not always be easy, but there are a few ways to make it more enjoyable for them. Kids like to be involved, try having them pick out their own reusable water bottle, colorful paper straws, or fun shaped ice cube trays at the store so they are excited about using them. For children who do not enjoy plain water, adding fruit slices for more flavor and color might make it more appealing to them. Popsicles are also a great way to keep kids hydrated; however, most are full of artificial flavorings and colors and don’t provide many nutrients. Try making homemade popsicles for a hydrating afternoon snack with the recipe on the next page! Other creative ways to keep your child hydrated is to serve them smoothies or cold soup.

By far, the most common question a plant-based eater hears is, “Where do you get your protein?” 

Over and over again, people seem very concerned about being able to get enough protein from plant-based meals. 

Yet, it’s understandable that people are skeptical. With all the advertising and media touting protein’s importance, combined with Big Agriculture’s promotion of animal-based foods as the centerpiece of all meals, it’s easy to see why people are focused on this one nutrient. 

Judging by food marketing trends in recent years, suddenly everyone needed more protein. If some protein was good, more must be better, or so the logic seems to go. But it’s not that simple. 

An excessive focus on protein consumption means you will likely lower other important nutrition from your daily intake. Additionally, if you’re eating animal-based protein, you are consuming saturated fat and cholesterol that contribute to heart disease and other chronic illnesses. 

Many expert sources suggest that adult women need roughly 46 grams and adult men 56 grams of protein daily. More accurate calculations can be made using one’s weight and adjusting for activity levels and fitness goals. 

The average American eats much more protein every day than is needed, mostly from eggs, meat, poultry, fish/seafood, and dairy. However, for those seeking alternatives, there is plenty of protein in a well-rounded, plant-based diet, which will also add increased fiber and valuable vitamins, antioxidants, and minerals.

Enjoying protein-packed plant dishes can be easy and inexpensive without buying highly processed vegan “meat” or “cheese” substitutes. Plant sources of protein include legumes (beans, lentils, peas, peanuts), nuts, and grains. Soy products, including edamame, soy milk, tofu, and tempeh, are especially rich in protein. 

In addition to the plant-protein All-Stars above, many vegetables have small amounts of protein, which when combined over the course of a day will meet one’s requirements. 

As noted in the recent film The Game Changers, which profiled a variety of high-performance athletes who eat a plant-based diet, some of the largest and strongest mammals, such as elephants and gorillas, thrive by eating only plants. That’s food for thought! 

To learn more about plant-based meals with plenty of protein, join Deb Czech for a free Zoom class, “Delicious Plant-Based Bowls,” hosted by Saratoga Springs Public Library on Thursday, June 17, from 12–1 p.m.  Register in advance at sspl.org.

This weekend, we honor the people who are no longer with us who have fought to keep our country free and safe. Food will be the centerpiece as we safely come together for family gatherings and parades or to visit cemeteries or memorials. Memorial Day envokes eating outdoors, grilling, and traditional summer recipes with a farmers’ market spin.

Love S’mores?
We do!

Always looking for a roasting stick? We are! Or, we were until we learned how to make DIY Marshmallow Roasting Sticks from hangers and we have been transformed ever since! They are easy to make, the kids will love making this craft activity and they will make your next campfire simple; no drudging through the woods for sticks! 

These little roasters will wow your friends and be a bit of conversation.  Here’s how we start our S’more family fun! 

Materials Needed: 

• Wire Hanger(s) with the cardboard tube at the bottom 

• Electrical Tape 

• Duct Tape (optional) 

Tools Needed: 

• Wire Snips 

• Scissors 

Step 1:
Using the wire snips separate the medal part of the hanger from the cardboard tube by clipping as close to the tube as possible.  You want to keep as much of the medal intact that you can.  There will be a little medal hook left behind in the cardboard tube.  Sometimes this pops out, sometimes you have to clip the cardboard (see the video for more on this step). 

Step 2:  
Straighten the hanger hook as much as possible. 

Step 3:
Insert the straightened hook part of the wire hanger into the cardboard tube.  The portion of the hanger with the prongs will be exposed and coming out of the tube; ultimately they will be your marshmallow roasters. 

Step 4:
Cover the cardboard tube with electrical tape to protect it from the fire! 

Step 5: If desired, add a little portion of duct tape at the bottom of the tube, this simply allows us to remember who the stick belongs to.   

More on making DIY Marshmallow Roasting Sticks: 

EXRA:  Get creative with your electrical tape colors and designs! 

Storing: When you are all done roasting, remove the medal from the cardboard tube, squeeze the open prongs together and insert them into the tube for storage until you’re ready for a future roast. 

Washing:  I let the sticks cool and the marshmallow that’s left behind.  Simply wash with dish detergent and a scrub brush, it comes right off. 

How we make our S’mores: 

We love a traditional S’more with a roasted marshmallow, graham cracker and chocolate bar, but we have discovered and love a few other flavors as well.  Here are a few ingredients to pick up next time you are at your local Price Chopper/Market 32 Supermarket to make and try.  Experimenting with S’more flavors makes for great fireside conversation with friends and adds that extra touch family fun; it’s all about making memories. 

• Roasted marshmallow, graham cracker and Reese’s peanut butter cup. 

• Roasted marshmallow, chocolate graham crackers and either Ghirardelli Mint Chocolate Squares or Peppermint Patties. 

• Roasted marshmallow, honey graham cracker and Ghirardelli Caramel Chocolate Squares. 

• Roasted Marshmallow, honey graham cracker and Ghirardelli Raspberry Chocolate Squares. 

Allergies? 

Gluten Free:  Check out Kinnikinnick S’morealbes
Graham Crackers.   

Nut Free: Sun Cups they are nut free. 

Hello my Foodie Friends! 

This is Memorial Day weekend! Hopefully, the weather will cooperate so we can have our outdoor picnics to celebrate the holiday. I am so happy to see the sun and the warmer temperatures. The season between Memorial Day and Labor Day brings the opportunity to host many outside events. Having a picnic with family and friends on a beautiful day can be a time that creates those unforgettable moments and memories that last a lifetime. 

Having or attending a picnic remains one of my favorite things to do during the summer. This stems back to my childhood. As I have mentioned in past articles, I am one of five children. Having two sisters and two brothers always meant that the house was crazy, and my mother would do what she could to keep us outdoors. Picnic time was a word that would stir up excitement and anticipation of having our favorite potato and egg salads, hamburgers, hot dogs, and other fabulous items that our family and friends would bring to the picnic. In fact, insects are so common when dining outdoors, that there are even clichés about ants showing up at a picnic or flies getting stuck in the potato salad. It goes without saying, that you need to come up with ways to protect your food from these unwanted invaders.

One way to do just that is by using mesh screen food cover tents. As you might guess, these are dome-shaped screens that fit over dishes of food on the table. These unique food covers offer quite a few advantages. For one thing, they do a great job of keeping insects away. The holes in the mesh are small enough that they keep even the tiniest bugs from getting through. When you use these covers, you don’t have to worry about shooing insects away from the food table. Instead, you can rest easy knowing that all of your food is safe and secure. At the same time, the covers make it easy for guests to access the food. They are lightweight and easy to move. Grabbing food from un-derneath them is as simple as lifting up the cover and dishing up the food onto a plate. When the guest is done, they can simply replace the cover to protect the dish again. The whole process is incredibly easy.

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we carry various sizes of food tents. Stop by this weekend to pick up the essentials you will need to assist with your gatherings. 

We would like to thank all who have either served or are currently serving our country for your service. My father served in WWII fighting on the beaches of Normandy under General George Patton; my father-in-law served 22 years in the army, training and commanding young recruits in Korea and beyond. Our parents come from a period that is called “the greatest generation.” The stories that both my father and father-in-law have given over the years about their time in the war or in the service, and the stories both my mother and mother-in-law have told, reflect an incredible period of our history. 

Just before you’re ready to eat, stop and raise a glass to reflect and cheer all those who have given so much for us. Have a nice weekend and remember my Foodie Friends: “Life Happens in the Kitchen!”

 Take Care,
John & Paula

With spring’s last projected frost date safely behind us, gardening enthusiasts take out their trowels and prepare garden plots for planting. But if you’re new to gardening, the process may seem overwhelming. We spoke with Susan Beebe, Assistant Director/Agriculture Issue Leader of Cornell Cooperative Extension of Saratoga County, to understand the basics of gardening with starter plants.

To begin, determine where you would like to plant. Perhaps you have space for a garden or raised beds in your yard, or maybe planting in containers seems more feasible.

If planting in the ground, Susan Beebe explains that the first and most crucial step is to determine the pH of your soil. “Soil pH is important because it will help you prepare to plant your garden,” explains Beebe. To collect a soil sample, walk through the area that you would like to plant and collect soil samples from various places. Dig 3” to 8” deep and scoop about ½ cup of soil into a clean container. Soil samples may be brought to Cornell Cooperative Extension’s Master Gardener table at the farmers’ market on the third Wednesday of every month or directly to their office.

If planting in raised beds, Beebe recommends combining potting soil and compost to hold water and prevent moisture from draining out. “Soil is alive and full of microorganisms that plants need to survive,” says Beebe. “Adding green manure, compost, or even a cover crop can keep soil healthy while planting in raised beds.”

If planting in containers, Beebe advises using soilless mixes rather than potting soil. “A benefit to the soilless mixes is that they are much lighter than potting soil and allow you to move your containers around. The counterpart is that these mixes have a tendency to dry out, so depending on the location, you may have to water your containers more,” explains Beebe.

Once your soil is ready, it’s time to buy plants. Several vendors offer various herbs, fruit, and vegetable starter plants at the Saratoga Farmers’ Market. These plants are typically several weeks old and have been nurtured through the most delicate early stages of growth by professional growers in a greenhouse. If you have questions about what to plant, ask the growers: Balet Flowers & Design, Burger’s MarketGarden, Gomez Veggie Ville, Green Jeans Market Farm, Leaning Birch, and Old Tavern Farm.

Now it’s time to plant. Once you’ve popped the first plant out of the container, pull the roots apart with your hands gently; you can look to see how tightly wound the roots are. “You need to pull the roots apart with your hands gently,” Susan Beebe instructs. “You may even use a little knife to break the roots because the goal is to stop their circling motion so that they can spread into the ground,” she adds. When planting, maintain the level it was grown at rather than planting deeper. “The only exception is leggy tomato plants that you can bury deeper,” says Beebe.

Once your starters are planted, water generously and ensure 6+ hours of sunlight a day. Some leafy crops like spinach can thrive with less sun; however, vegetables like carrots, beets, and peppers need 6+ hours a day.

Fruit and vegetables thrive and produce more with light fertilizing at planting. The appropriate fertilizer depends on how you’re growing and what your growing. Beebe recommends side-dressing again with fertilizer 2-3 weeks after planting to ensure healthy, productive plants.

With your new garden well underway, Beebe has some takeaway points. “You need trial and error, so don’t be scared by anything. And each year try something you haven’t tried before. It’s not always going to work, but you will continue to learn.”

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. at the Wilton Mall and Wednesdays from 3 to 6 p.m. at High Rock Park.  Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram. For online pre-ordering and curbside pickup, visit localline.ca/saratoga-farmers-market.

Hello my Foodie Friends! 

Did you know that May 21 is National Strawberries and Cream Day?  We get to celebrate having fresh strawberries and whipped cream. This is one of my favorite desserts and snacks. Strawberries are an excellent source of vitamin C, fiber, folic acid, and potassium. There are so many ways to use strawberries; you can eat them for breakfast and add granola for some texture, drizzle chocolate on them, or make strawberry cream pie or shortcake! Growing up, I lived by a farm that grew strawberries. The last weeks of May would bring the start to some beautifully ripe and delicious strawberries.  My mother would load up the five of us with buckets and send us on a journey into the blooming fields. We loved being out in the fields with the warm sunshine and the bright red and green fruits.  My two sisters were diligent in looking for the biggest, reddest strawberries. However, my brothers and I preferred to create a “bug competition” looking for the most bugs and different bugs we could find. The other issue was when we did pick the strawberries, it was difficult not to take a bite out of them. My mother would often find our buckets filled with little bites taken from several of the strawberries. I have to admit the best part of the day was eating the strawberries. Getting children involved with gardening and harvesting fruits is a great way to create memories. Being involved with creating a garden or visiting one is a wonderful way to encourage eating fresh garden harvests. Although my mother and grandmother did not have strawberry fields, they did have beautiful vegetable gardens. One of my favorite memories is when my mother would ask us to gather rocks for her garden. Picking out the largest and coolest rock kept us three, highly energized boys busy for hours.  Another favorite memory was plucking the fruits of my mother and grandmothers gardens. Snacking on the garden vegetables was another challenge for us to avoid. We would play hide and seek in the garden while nibbling on some of the garden treasures. My brothers and I would try to hide and flatten our bodies close to the ground as soon as we heard either my mother or grandmother asking us what we were up to. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we carry tools to help you with your strawberry creations. One item is the strawberry huller. A strawberry huller is a small kitchen tool used to remove leaves and the hull from the top of a strawberry. Lots of dishes call for it. The huller, which resembles a mini set of tongs with tips or you can get the one with teethlike edges, allows you to push the tips into the top of a strawberry (around the stem), grip, twist, pull, and you’re done. The advantage to using a huller is that you lose much less fruit than if you just cut the ends off of your berries. Yes, you could use a knife. However, the huller is much safer. Another item to have is a paring knife to help you slice up your strawberries. 

This spring, step into the strawberry fields with friends and family or stop by the farmers’ market to pick up some strawberries.  While you are creating your favorite strawberry dish, maybe even put on the Beatles and listen to “Strawberry Fields Forever” (oh! I am showing my age). Remember my Foodie Friends; “Life Happens in the Kitchen.”

 Take Care,
John & Paula