Hello  my Foodie Friends!   

Summer is prime time for fun. Family vacations are in full swing with warm weather to enjoy. 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 life time.  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.  One tool that I continue to use to make some of my favorite picnic dishes is the egg slicer.  The egg slicer is a kitchen utensil that is used to cut hardboiled eggs into uniform round slices. This kitchen utensil is typically made of aluminum or stainless steel with wire blades that slice through the egg as it rests in an oval pocket. An egg slicer can be used to create individual slices for sandwiches, salads, canapes, or other similar needs.  

Even though it is somewhat of a single-purpose tool, I get more use out of a simple egg slicer than just about any other item in my kitchen. Here are a group of common kitchen ingredients that can be used with an egg slicer. Once you realize how easy it is to use the slicer over slicing manually, you’ll have a hard time going back—at least, if you’re slicing a large quantity at once, or small, slippery things like…

Olives

Whether you are team green or black, an egg slicer will make slicing olives for everything from simple salads to pizza toppings effortless. Make sure to place the appointed olive in the center of the slicer and quickly bring the slicing top to hold it securely in place before slicing it, since they can be quite slippery and apt to roll. Slicing a few olives should do the trick for most recipes that call for sliced olives.

Bananas

No classic fruit salad is complete without the addition of sliced bananas. Same goes for banana pancakes. It might be easy enough to slice bananas (even without a cutting board), but having them uniform and cut in a flash is a whole other level of efficiency.

This method works best with bananas that are not too ripe: cut a banana in quarters, so each piece can be sliced properly, then center the banana and press the blades down.

Butter

The egg slicer is your weapon of choice for slicing beautiful, picture-perfect pats of butter for your guests. Cut a stick of butter in quarters to make sure each piece can properly be sliced, the center the butter before slicing.

Kiwis

Kiwis are delicious in everything, from fruit tarts to fruit salads, but not always the easiest to cut by hand. Enter the egg slicer. Peel the skin (check out this link for the easiest way to do it!), cut the kiwis in half, then place each one in the cradle of the slicer to make uniform slices. 

Mushrooms

There is nothing better than sliced mushrooms as a pizza topping or grilled alongside a burger with onions. For an easier way to cut an entire mushroom, there is no better kitchen appliance than the egg slicer.  

Strawberries

Sliced strawberries are extremely versatile and can go on top of anything, from pancakes to ice cream sundaes. To quickly slice an entire strawberry, center it in the cradle of the slicer; seconds later, you’ll have pretty uniform pieces for all your baking and cooking whims. 

Cooked Carrots

Cooked, sliced carrots add a pop of color to many meals, including salads and fried rice.

Hot Dogs

Sliced hot dogs have many uses, including being used as toppings on pizza or a great addition to chili. After cooking the hot dogs, let them cool off, then cut them into quarters so they’ll fit into the cradle of the slicer.

Fresh Mozzarella

Whether you are making caprese salad or simply want to add some slices of mozzarella to your salad, slicing fresh mozzarella has never been simpler using an egg slicer.

Place the entire ball into the slicer for a quick and painless way to get uniform slices,

Avocados

You can’t beat sliced avocado on top of a fried egg or chicken tacos. And with the extra assistance of an egg slicer, your avocado slices will be much cleaner than cutting them by hand. Just place an avocado half in the slicer, then cut it in one swoop.

Wow, so many uses for a single, versatile kitchen tool! Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to pick up the kitchen accessories your culinary needs. Take a slice of happiness with you and have a beautiful backyard outing with your family. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

Have you ever walked by a stall at the farmers’ market and spotted a funky-looking vegetable you didn’t recognize or know how to use? I know I have—which is why I’m here to shed light on some lesser-known vegetables you may not find at the grocery store. The list of possibilities is endless, and some of our local growers gave me insight on the best ways to use these more overlooked veggies.

To start, tromboncino squash, or zucchetta rampicante, is an Italian heirloom “climbing squash” that can be used during both the summer and winter months. Brian Talmadge of Talmadge’s Vegetables describes it as a “dual-use squash.” When it’s young, you can eat and prepare it just like a zucchini, but when it’s older, it forms a hard shell and resembles more of a butternut squash on the inside. It’s very flexible and works well in pasta dishes, roasted medleys, and hearty soups.  

Kohlrabi is a member of the Brassica family, making it a cousin of broccoli, cabbage, and kale. When you eat it, it’s almost like biting into a broccoli stem. Lindsay Fisk of Owl Wood Farm has nothing but high praise for the German turnip. Its white, crispy, juicy interior is delicious raw, chopped, or shredded on a salad. If you have a crudité veggie dip platter, it can be a great addition to that as well. Many recipes also use it as a potato substitute, and it can even be used to make French fries. It may look strange, but it’s very versatile, and Lindsay guarantees that when people try it, they love it!

Finally, rainbow chard and escarole are two vegetables that can be interchangeable for something called “Greens and Beans,” which Laurie Kokinda of Kokinda Farm claims the Italians like. A quick, healthy, and cozy one-pan dish made by simmering leafy greens and creamy white beans in a garlicky broth, Greens and Beans traditionally uses escarole as the base, with other ingredients including cannellini beans, extra virgin olive oil, garlic, and red pepper flakes.

All of the small business owners listed above are selling these produce items right now, so I hope you find some inspiration to become more experimental in your kitchen at home. Who knows? You might make your next favorite meal using one of these ingredients!

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!   

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. We are also be planning to entertain our guests. However, before you can entertain your guests with a refreshing pineapple margarita or a strawberry mint Moscow mule, you’ll need the right tools to make them. Be prepared this summer by checking out these must have tools to make the perfect summer cocktail!

An essential tool to use to make a Mojito is a “muddler”. The muddler is basically a stick you use to smash ingredients into a bottom of a glass.  It is used like a pestle to mash or muddle fruits, herbs, and spices. The classic muddler is a rod with a slight flare on one end and a flat surface or teeth on the other side. Both the flat surface and the teeth surface are appropriate for “muddling”.  The purpose to “muddle” is to release fresh flavors to the liquid that will enhance your drink.  Bartenders use a muddler to crush ingredients such as lemons, limes, and mint against the glass before pouring ice in. The muddler can also be used to stir a drink.

Cocktails are fun to make, especially when it comes to the SHAKE. Cocktail shakers are crucial in crafting your summer cocktails as all ingredients need to be muddled, poured and mixed with ice inside. 

Another important tool is the bar spoon. With its tall handle, a bar spoon is specifically designed to stir and mix various drinks by fitting all types of cocktail glasses. It’s spiral handle works well when layering drinks and makes for a classy look.

The presentation of your drink is just as important as the quality of its flavor. Pouring your summer cocktail into a stunning glass and adding the appropriate garnishes will make for a picture-perfect cocktail you can enjoy poolside.

To make any cocktail worth the sip, you have to measure your concoction to correctly bring about the right flavors. Mixology is about precision, and you’ll want to serve your guests cocktails with the proper ratios. This is where the jigger comes in— a double-sided measuring tool that measures your favorite spirits to add to your favorite cocktails.

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. There are plenty of options for every taste, depending on what you’re looking for, from sweet, fruity drinks ideal for cooling off after a hot day. 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 having those delicious summer cocktails! Sit back and relax with something refreshing as you entertain this summer. Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, John & Paula

In an era of sprawling supermarkets and highly processed foods, it’s easy to forget who grows our meals. Grocery stores separate us from the origins of our food, obscuring practices and labor conditions. The resurgence of farmers’ markets remedies this disconnect, reviving the art of talking to producers.

Farmers’ markets bridge the gap between modern consumers and agricultural producers, restoring transparency. By eliminating supply-chain middlemen, these vibrant community hubs allow shoppers to converse directly with local farmers, discovering how their food is grown and rebuilding a localized, sustainable food culture.

When you purchase a basket of heirloom tomatoes or a loaf of sourdough bread at a local market, you are buying much more than ingredients. It grants you direct access to the person who planted the seeds, nurtured the soil, and managed the harvest. This direct-to-consumer interaction transforms a standard economic transaction into a rich, educational exchange.

Conversing with food producers allows shoppers to ask specific questions that supermarkets simply cannot answer. You can learn how the crops were grown, whether pesticides were used, and even pick up invaluable culinary tips on how to prepare a seasonal vegetable. If you have been wondering what gives a specific honey its floral notes, or how to cook that lovely head of escarole, the farmer is the ultimate expert. This interaction fosters an appreciation for the hard work and dedication required to bring food from the farm to the table.

These conversations play a significant role in promoting healthier eating habits. Often, market-goers report eating healthier because of the fresh, nutrient-dense produce they purchase. The opportunity to talk about regenerative agriculture, ethical livestock raising, and seasonal eating empowers consumers to make informed, conscientious choices about their food.

These producer-consumer relationships also provide a vital boost to the regional economy. By purchasing directly from local agricultural producers, your money stays within the community, supporting the families who grow your food and preserving working farmlands. Direct-market farmers are also more likely to source their own supplies locally, generating substantially more local economic activity than large-scale, wholesale distributors.

Ultimately, the farmers’ market is much more than a place to stock up on fresh provisions. It serves as a vital community space that revitalizes social connections and restores trust in our food systems. By participating in these weekly exchanges, we take an active role in shaping our diets and supporting a thriving local economy.

To build relationships with local food producers, visit a market near you and strike up a conversation…you’ll be glad you did!

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.

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.