Hello my Foodie Friends!   

Last weekend we celebrated Mother’s Day. For many of us, it brings back memories of our childhood. My memories include the chaos my parents incurred of getting five children to do their homework, eat dinner, brush their teeth and get to bed every school night. I often reminisce about the work my mother had in raising three boys and two girls. In many of my articles I have talked about growing up in an Italian family. I was reminded by one of my customers that Italians are a matriarchal nationality. It’s the women who carry on the traditions and hand out the majority of discipline, wisdom and nurturing to the children. 

As a child, every room in the house where I grew up included constant teaching and training by my mother. The bedroom task was making your bed, dusting furniture, sweeping the floor or vacuuming the rugs and organizing your clothes. The bathroom was to be kept clean at all times and the living room was “keep your feet off the couch!” The kitchen was the most intense training. Washing and drying dishes to cleaning and setting the table. When we all sat at the kitchen table, our family discussions were learning times. We shared everything from how our day went to how to pass the potatoes. We learned manners, how to hold a fork and at the beginning of the meal watching how much Mom did to prepare the meals and us for dinner. 

One of my mother’s favorite cooking tools, and is my wife’s favorite, is the wooden spoon. My mother used a wooden spoon for all of her daily cooking tasks. She would let us “taste” her sauce using a wooden spoon. There were wooden spoons for frying the meatballs, stirring the sauce and one that would sit at the kitchen table while we ate. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we have a fun assortment of wooden tools that range from beechwood, bamboo, and pakkawood tools. The pakkawood is beautiful, durable and moisture resistant and will not scratch cookware or bakeware. The are environmentally friendly and durable. Make sure to handwash your wooden tools.

Stop by and shop at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for our line of Beechwood, bamboo, and pakkawood spoons and instantly take your culinary, dining, and entertaining experience to the next level. The wooden spoon was a primary cooking utensil used by Julia Child and other great chefs around the world. Each of our beechwood spoons are made in France where they are lovingly handcrafted to standards of unsurpassed quality. For centuries wooden spoons and wooden cooking utensils have been preferred by chefs for their numerous advantages. Unlike metal or plastic, a wooden spoon can be left in the pot without the risk of melting, burning your hand, or ruining a temperature-sensitive dish. A wooden kitchen utensil will not change the taste of acidic foods the way metal will. Wooden spoons are versatile. Simply wash your kitchen utensil with warm soapy water and allow to air dry. Restore your wood utensils to their satiny finish by treating them with a little mineral oil or beeswax compound.

As we all are working through our hectic schedules, remember that family time is the most important time. Eat together as a family, share stories, talk about your day, listen to each other, enjoy good food, and remember to compliment the chef. Bring your family together for at least an hour a day. Meal time is family time. Remember my Foodie Friends: “Life Happens in the Kitchen.” 

Take Care, John & Paula

Have you been thinking about adding more fresh vegetables, herbs, and fruit to your diet? Going to the farmers’ market and purchasing produce from local vendors is a great start. Better yet, try creating a kitchen garden.

Kitchen gardens are special in that they’re totally geared toward your preferences. The scale and variety of plants is up to you. For example, if you like cooking with fresh herbs, consider planting a variety in a nearby patch of earth or in pots on your patio. If you love salads, plant lettuces, cherry tomatoes, sweet peppers, and cucumbers. 

When creating a kitchen garden, consider how much time you can devote to it, your space, and who can help. Most food plants prefer full sun, a well-drained, fertile soil, and enough water to get them established and keep growing. Locating the garden close to your kitchen will make it easy to grab things for meals. Having a small garden is ideal for beginners and busy people. For those with kids or grandkids, encourage them to help and try a few things that they might like.

Many Saratoga Farmers’ Market vendors are selling plants that are perfect for a kitchen garden. Here are their ideas: 

Green Jeans Market Farm: Jason and Andrea enjoy fresh herbs, so they always plant a lot in their kitchen garden. They especially love rosemary, basil, dill, thyme, cilantro, and parsley. 

Lovin’ Mama Farm: Lucas likes oregano because it’s easy to grow, versatile and it overwinters. Also special are violas (an edible flower) and their salad bowls with a variety of lettuces in a large pot.

Gomez Veggie Ville: The Gomez family suggests large tomato plants and mixed herb pots for an instant garden.

Balet Flowers: The crew recommends planting basil for an abundant supply, herbs like mint for teas and salads, sweet peppers, and tomatoes. 

Burger’s Market Garden: Andy recommends planting lettuce, tomatoes, greens, cucumbers, and herbs. Their hanging baskets of tomatoes, green beans, and strawberries are perfect for smaller spaces. 

Old Tavern Farm: Nicole suggests their herb pot packages. They have three levels with a collection of herbs for every chef. 

Scotch Ridge Farm: Ryan recommends their everbearing strawberry baskets, which will produce an abundance of delicious strawberries over the entire summer. 

Happy gardening!

The Saratoga Farmers’ 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. 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 weekend is Mother’s Day. It is a time that I find difficult in that I lost my mother many years ago. I hold my mother-in-law deep in my heart as well. Remembering my mother at this time brings those memories that make me laugh and cry. I have talked about growing up in an Italian family in many of my articles. Italians are a matriarchal nationality. It’s the women who carry on the traditions and hand out the majority of discipline, wisdom and nurturing to the children. 

As I was growing up being one of five siblings, every room in the house involved teaching and training by my mother. The bedroom was making your bed, dusting furniture, sweeping the floor or vacuuming the rugs and organizing your clothes. The Bathroom was to be kept clean at all times and the living room was “keep your feet off the couch.” The kitchen had the most intense training. Washing and drying dishes to cleaning and setting the table. At the kitchen table we learned so much by sitting at a table (not a center island the way we do today) and shared everything from how our day went to how to pass the potatoes. We learned manners; how to hold a fork and at the beginning of the meal, watching how much Mom did to prepare the meals and us for dinner. Her words before every meal were to wash up before you sit at the table. Every meal stated the essentials for us not to forget to do: “Remember, hands, face, neck and ears.”

Why all the extras? With three boys and two girls who all played in a wondrous place that does not seem to exist anymore – called outside. We looked like we came out of the mines coming in the door but at the table we were cleaned up nice or she sent us back for more washing. One such dinner my father, who was working two jobs at the time, asked for silence at the dinner table. This was very difficult for five kids, but we were doing ok until the whistle! My Dad was exhausted, and he had congestion in his nose. So, it whistled while he breathed through his nose as he ate. As the whistling continued my brothers and I could not keep a straight face and we snickered. My dad who could hear the whistle, but he did not realize it was he who was whistling. Dad then ordered the whistler to stop or to bed they would go. The whistling continued and we tried to freeze our faces, but it would not work! I burst into uncontrollable laughter. I proclaimed: “Dad, it’s you!” He questioned my sanity, and I was off to bed for secret whistling. My brothers and sisters were mum on the subject. I then laughed all the way to bed. In the end there was absolutely no rule Dad could make that my Mom was not allowed to break if she saw fit (Mom broke me out). I still to this day smile when I think of it or when I have dinner with my brothers and sisters bring up that time that dad whistled. 

Compliments to the Chef would like to salute all the Moms who have made life happen in our homes and especially the Kitchen. Who was the first one to start cooking a meal and the last to sit down for a meal? Who was still in the kitchen cleaning well after everyone else had left? What room in the house did mom dole out free advice on dating, school, employment and dealing with disappointment? Where did some your funniest memories of mom take place? 

Foodie moms are the easiest to please on a special day – especially Mother’s Day. If she’s into cooking special meals for you or she’s one who simply loves to eat, there are so many exciting ways to give her a treat these days. Creating a “foodie” theme for your mom can be a fun way to tell her how much you appreciate her cooking

This Mother’s Day when it is time for dinner, seat mom first and clean up so she can enjoy her day. Call Mom on a regular basis and tell how you feel about her. You cannot say “I love you, Mom” enough. I bet I know where she will be when you stop by to see her. What ever the gift is that you give your Mom on Mother’s Day the greatest gift is the smile and hug you’ll give her at her front door. Stop into Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place and share a fun story about your mom! Remember my Foodie Friends and Mom’s: “Life Happens in the Kitchen!” Those memories will last you a lifetime.

Take Care, John & Paula

A few weeks ago, an e-mail from The New York Times’ Cooking newsletter was headlined, “The best pizza topping is salad.” It featured a recipe for a simple green and white pizza made with either homemade or store-bought dough, mozzarella cheese, and that early spring favorite – pea shoots.

It looked delicious, and it affirmed the fact that a little imagination and a trip to the Wednesday or Saturday Saratoga Farmers’ Markets could produce a pizza topped with salads even better than that.

I spent the winter baking bread made from a sourdough starter I had procured from a farm in the Adirondacks last fall. At this time of year, I start hungering for homemade pizza, so I decided to turn some of my starter into pizza dough and to top the pizza with the early greens and dainty fresh vegetables that are starting to show up at the market in farmers’ stalls.

For that pizza, I began by pre-heating a cast-iron skillet in my oven to 500F degrees. A pizza stone will work just as well. While the oven heated, I stretched the dough I had prepared earlier onto a piece of parchment paper, and then let my imagination go.

I started with a brushing of olive oil, and then a layer of chopped green garlic from my farm Squash Villa. Over that came a sprinkling of mozzarella cheese and then a salad mix from the Gomez Veggie Ville that included baby kale and spinach leaves. I had a jar of pickled vegetables from Puckers Gourmet Pickles that included some bell pepper slices so I fished those out and added them on along with some sautéed oyster mushrooms from The Mushroom Shop, LLC and sliced radishes from Lovin’ Mama Farm. I added another layer of mozzarella cheese, and then some topped arugula, and a bit of parmesan cheese on top. I then slid the pizza, parchment, and all, into the hot pan and let it bake for about 12 minutes.

The result was a pizza that tasted like spring: crisp, nutty, mildly spicy, fresh, good, and green.

Spring in Saratoga is about those words – fresh, good, and green. At farmers’ markets, we bask in that freshness with an abundance of small seasonal wonders. If you’re looking for peppers, tomatoes, sweet onions, or zucchini, wait a bit longer. But now is the perfect time to create your own salad-topped pizzas with the types of produce that are in season from now through late May such as ramps, green garlic, and chives. Blend these aromatic alliums with roasted carrots, beets, radishes, and Hakurei turnips and spread them over a simple store-bought or homemade pizza dough. For an added boost of flavor, roll the dough through a mix of perennial herbs like sage, thyme, oregano, and rosemary whose first sprigs are now being clipped and brought to market from overwintered plants. And try a sprinkling of lemony sorrel or nutty arugula on top. 

The Saratoga Farmers Market is 9:30 a.m.-1:30 p.m. Saturdays in the food court of the Wilton Mall. Follow us on Facebook, Twitter, and Instagram for previews of what’s fresh.  

Hello  my Foodie Friends!   

Happy Cinco de Mayo. Many of us foodies may be planning some celebrations for this event. Cinco de Mayo is a holiday that commemorates the Mexican army’s victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food? An essential item needed in most recipes for Cinco de Mayo includes spices. Traditional Mexican cuisine has a distinct taste and it’s made up of a few common ingredients. That spicy flavor is due to things like onions, garlic, chile powders, herbs, spices, and a few that are specific to this style of food. Oregano and cumin bring a lot to that signature Mexican flavor. Cumin has been around since the beginning of history. Its origin lies somewhere in the Mediterranean but has expanded in popularity because it is grown easily all over the world. It has a toasty yet somewhat bitter taste and gives Mexican dishes a certain flavor that cannot be replaced. Chile Powder is actually a blend of dried, powdered chiles, cumin, and oregano. Other spices are sometimes included in the mix, but those are the key ingredients. It is used primarily for seasoning meats and vegetables but has other uses as well. 

When cooking with spices, the room fills with aromas that fill our senses. Have you ever walked into a place and smelled your favorite memories? Smells of cooking can trigger memories so strong and real it feels like you’ve been transported back in time and brings a picture as sharp as photograph of a special time in your life.  Through food we exchange stories of ourselves and our families. Spices have a way of transporting you to another place and time. Each spice or collection of spices has a story, and a wonderful, beautiful one at that. Spices are flavor enhancers! That might seem rather simplistic, but it really sums up how to think about spices and get the best from them. Rather than seeing these strange little bits of bark, seeds and roots as something to be used only on special occasions, or just when a recipe calls for them, look at your spice shelf as flavor enhancers to be added to your cooking (or even drinks) in small quantities at any time. You can add pretty much any spice you like to anything you cook – you’ll soon find there are NO RULES to making something taste delicious – the only way to really understand it is through trial and error.

Having said all that, you shouldn’t normally be able to clearly identify a particular spice in your cooking – if you can taste a spice clearly, the chances are you’ve added too much. If you taste your food as you go and add seasonings in small quantities your cooking will improve and your food will have more flavor. The saying ‘you can always add more, but you can never take away’ is a good one to bear in mind, so just add a little at a time, tasting all the time until you’re happy with it.

For some Americans, one perceived impediment to cooking with spices is the dislike of spicy food, even though spices are not spicy hot, per se. Spices can make food richly flavorful and aromatic, but they make it hot only if you add fresh, powdered or flaked chile peppers. That heat comes with a few benefits — spicy hot food reduces the need for salt, plus it helps the body sweat and potentially remove toxins.

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we offer many spices that can be used to help you with your Cinco de Mayo culinary creations. Stop in and spice up your taste with some unique flavors you have yet to try. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, 

John & Paula

It’s finally here! For the first time in three years, Saratoga Farmers’ Market vendors will set up their stalls in the greenery of High Rock Park for the first week of May. The farmers’ market’s long-held tradition of moving outdoors in the spring will begin again.

What better way to kick off the new season than with a celebration? On Saturday, May 6, from 9 a.m. to 1 p.m., area residents are invited to High Rock Park as the Saratoga Farmers’ Market’s 45th season opens. Market-goers are invited to join local farms and businesses for a  ribbon cutting just before 9 a.m. Then, the market bell rings, music fills the air, and vendors begin offering fresh vegetables and fruits, meats, eggs, baked goods, prepared foods, and much more.

“We are all very excited to return to High Rock Park for our 45th year in operation! We have a great lineup this year of vendors, including many who are returning and several who are new to our market,” says Mark Boscum, the market’s president. 

About 80 vendors will participate in the Saturday market. The Saratoga Farmers’ Market also operates on Wednesdays, from 3-6 p.m., with about 30 vendors.

Bring your shopping list and walk, bike, or drive to High Rock Park, where, twice a week, vendor stalls fill the pavilions and spill out onto the lawns. Grab a coffee made with locally roasted beans and perhaps a light breakfast from one of the many prepared food vendors featuring items like breakfast sandwiches, pastries, and single-serve yogurts with fruit.

And shop.

This year, we encourage you to visit the market via bicycle, if feasible. Purchase a Bike Benefits sticker at the market information table, and earn a $2 coin with every ride to the farmers’ market. We also invite you to bring your reusable shopping bags to reduce waste and the market will have totes available for purchase. We continue our compost collection program and will accept fruit and vegetable scraps, coffee grounds, tea bags, and similar items. We have an ATM on-site, and most vendors accept credit cards. We also accept SNAP benefits.

While shopping, check out the children’s activities like free face painting, and enjoy live music, and information from local non-profit tables.

See you there!

The Saratoga Farmers Market is 9:30 a.m.-1:30 p.m. Saturdays in the food court of the Wilton Mall. Follow us on Facebook, Twitter, and Instagram for previews of what’s fresh.  

Hello  my Foodie Friends!    

One of our family’s favorite foods is pizza. Pizza is customizable. We can add what ever we want to it. Pizza is just a bunch of delicious ingredients put together on a perfectly cooked crust. The possibilities of what we do with pizza are endless. 

Having pizza night and putting on a favorite movie is one of our special things to do to wind down after a busy week from work and life. I have to admit that I love watching gangster movies with Hollywood stars such as Humphrey Bogart and James Cagney. Among my favorites is the Godfather with Marlon Brando, Al Pacino, James Caan and Robert Duvall. Within the movie, food was a powerful way for you to get to know the Corleone family. The family tradition of sitting at the family table and eating the foods of their ancestors was a gigantic part of the movie. 

Recently, Paula and I went on a “Godfather” movie film watch while making some home-made pizza. A key tool that we use is a pizza stone. When using a pizza stone, the unglazed clay surface absorbs and distributes heat evenly, producing a crispy crust, but this is how to do it correctly: Place a pizza stone in the oven on the lowest rack. Placing the stone in a cold oven is very important because if you put the cold stone into a hot oven, the stone will crack and break–it’s called thermal shock. Allow at least 30 minutes for the stone to heat before you cook the pizza. Let the dough come to room temperature before baking. If cold dough is placed directly on a hot stone, the abrupt change in temperature may also cause the stone to crack. Because pizza stones are porous, they absorb odors. Avoid using soap to clean them. Wash with hot water and use baking soda to remove stubborn stains. 

The use of a pizza peel helps you to place pizzas in the oven without spilling any ingredients or toppings. It also lets you remove pizzas from the oven once they are cooked. A pizza peel can be made either of wood (the traditional style) or metal which is thinner and flatter than the wood one. Both help to make it easier to place and remove the pizza onto the stone. Some tips on how to keep the pizza from sticking to the peel: 

Many people dust their pizza peel to prevent dough from sticking to it. It’s most common to use flour cornmeal or semolina flow to dust.

Prepping dough separately: Prep your pizza dough on a separate surface from the pizza peel. Kneading, stretch and preparing the dough on the peel may seem convenient at the moment, but can cause it to stick to the peel later.

Switch peels: If you’re consistently having problems with dough sticking to your pizza peel, you may want to investigate getting a new one. Switching from a peel to peel or having a wooden peel and switching to a metal peel can help to reduce the frequency of the issue. We tend to alternate peels when making multiple pizzas. 

Stop by downtown Saratoga Springs’ Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the supplies you need to make your favorite Pizza. Cuddle up to your favorite movie and make a movie night with your pizza creation. Remember my Foodie Friends! Life Happens in the Kitchen.”

Take Care,

John & Paula

Local food and farming are all about following seasonal rhythms. The Saratoga Farmers’ Market also abides by springtime signals of warmer weather and longer days with its annual return to High Rock Park in downtown Saratoga Springs. But don’t hurry to High Rock just yet. There is one more market indoors at the Wilton Mall on Saturday, April 29, before the customary move outdoors that will kick off on Wednesday, May 3, from 3-6 p.m.

This year’s return of the midweek market to downtown Saratoga offers a more intimate, slower-paced alternative to the Saturday markets. Product offerings include fresh produce, plants and flowers, eggs, baked goods, prepared foods, crafts, tool sharpening services, and more.

For customers, the smaller size of the Wednesday market is a draw with smaller crowds, more convenient parking options, and opportunities for meaningful interactions with farms and businesses selling at the farmers’ market.

“Since there’s less traffic, products don’t sell out as quickly, and there’s not such a rush for customers to get to the market. The atmosphere is very laid back,” adds Charles Holub, owner of Scotch Ridge Berry & Tree Farm.

This season’s Wednesday markets will introduce new vendors like Meltwater Farm, Greener Pastures, The Bread Butler, Caliva Cookie, and others. Market-goers will be reunited with returning businesses like Owl Wood Farm, Squash Villa Farm, Gomez Veggie Ville, Mister Edge Sharpening, Euro Delicacies, Saratoga Apple, and more.

Adding to the Wednesday market’s appeal are this season’s educational workshops, community programs, and events for children and families that will be offered exclusively at the midweek market. 

The Saratoga Farmers’ Market is pleased to partner with Loving Earth Compost to offer an accessible community composting program to market shoppers, promoting sustainability and environmental consciousness. 

A family-friendly affair, this season’s Wednesday markets will offer the Power of Produce Club with themed activities for children of all ages (June 21 through September 6). The 12-week program offers cooking demonstrations, scavenger hunts, crafts, and farmer meet and greets that provide nutrition, agriculture, and exercise education. Each child will be given a $2 POP token to purchase fresh fruit or vegetables at the market.

Market-goers can also expect weekly live music and community guests (including the Cornell Cooperative Extension’s Master Gardeners offering gardening tips and soil). On Wednesdays in July and August, representatives from the Office for the Aging will hand out free Farmer’s Market Nutrition Program coupons for fruits and vegetables at the farmers’ market. Market-goers can also enjoy a free, 1-hour educational workshop series beginning in June with topics covering sustainable living.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m. to 1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram. The farmers’ market will return to High Rock Park on Wednesday, May 3, 2023.

Hello my Foodie Friends!   

Recently my wife and daughter were talking about old family recipes. As they discussed flavors and aromas that tied into the recipes, they both quickly realized that much of what was handed down were flavors that included recipes where measurements were not used. Many of our family members did not measure ingredients, instead, went by the palm or pinch size, smell, and taste. Therefore, finding a recipe file or notes involved scribbles. My wife learned how to cook by watching her mother and grandmother. Culinary masterpieces were created out of throwing ingredients together. The key to learning was to watch and listen. Having the house smell like grandma’s kitchen was a sure sign that she was on the right path to getting it right.

Stocking up on kitchen cookware staples may include replacing some of the items you were “handed down” or adding essentials that you find you are seeking as you pursue your culinary adventures. Often times when we are making larger quantities for a crowd, or making that one-pot dish, we find that we need a stock pot. A Stock Pot can become one of the most important cookware items in your kitchen. The Stock Pot is a tall, wide pot that is typically made with stainless steel and used for stovetop cooking that involves large quantities. Stock Pots are ideal for boiling water, making pasta, simmering, whipping up one-pot dishes, making a stock or broth, stews, sauces, chili, brining, potatoes, and more. 

Whatever your tool or vessel of choice is as you create your culinary delights, stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to assist with selecting the right tool for you. Remember my Foodie Friends, “Life Happens in the Kitchen.”

Take Care, John & Paula

Sustainability is a word that we often hear, and although its meaning is understood, putting it into action and accepting it as our responsibility may be more challenging. We recycle, avoid plastic bags, and some plant trees or bike over driving. But how do we take these actions a step further? How do we balance the natural environment, healthy communities, and economic vitality? As we work together to find the answers, local farms and businesses at the Saratoga Farmers’ Market share their earth-minded approach.

“We try to be environmentally conscious with everything we make and do,” explains Ken Rhodes of TogaNola. “We use raw ingredients, and the process has literally no waste. And, we’re all about the packaging.” TogaNola uses biodegradable paper packaging and compostable plant-based cellulose packaging for its products.

Businesses like Junbucha and Moon Cycle Seed Company share similar sentiments, prioritizing environmental stewardship by composting food waste and recycling in their production facility. Filtering systems reduce water consumption during processing.

At Kokinda Farm, composted manure nourishes the soil, ensuring balanced nutrients for a successful growing season. The farm is also committed to reusing and recycling found and thrown-away items. “It’s amazing what people throw away,” says Laurie Kokinda, the farm owner. “We use discarded tomato cages and even found a giant insulated cooler for my farm stand.”

Many local farms compost, rotate crops, and use cover crops to hold soil nutrients. These farming practices are vital in supporting land ecology. Lovin’ Mama and Owl Wood Farm promote no-till, regenerative farming, understanding that undisturbed soil layers build a healthy ecosystem with many benefits—mainly healthy soil to grow healthy food.

Hebron Valley Veal owners Ariel Garland and Matt Campbell carefully manage their farm with sustainable practices. “We rotationally graze our cows and believe in keeping everything super local. We source hay locally and use a local butcher,” Ariel explains.

At Hepatic Farm, Melanie Seserman and Arthur Kraamwinkel have found the best way to raise Certified Organic poultry is in the pasture. “Our poultry is totally all-natural,” says Melanie. “As soon as the chickens hatch, they are shipped to the farm overnight, and we give them organic feed. Every day they are moved to fresh pasture. It’s the real deal.” 

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m. to 1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram. The farmers’ market will return to High Rock Park on Wednesday, May 3, 2023.