Hello my Foodie Friends!   

Often times when I am asked what I want for dinner, I respond “whatever you make, I want potatoes with it.” Growing up with an Irish father, potatoes where often a staple to each meal. However, my father did not like it when I played with my food, and I enjoyed playing with my mashed potatoes. I loved melting butter in my potatoes and then taking the gravy and making a mashed potato and gravy volcano or mashed potato snow men. 

As I was restocking kitchen gadget supplies in our store, I had to smile recalling my childhood antics and the feel of my father glaring at me during my kitchen table play time. Part of my play time did also include going through my mother’s gadget drawer and trying to figure out what everything did. Many of us have a kitchen full of gadgets. Some we use daily, and some are hiding in our cupboards because we have no idea how to use them. Sometimes it’s good to take a good long look at the gadgets you own and determine what’s really useful and what is just taking up space.

Whether you’re a proud avid cook or just starting your cooking endeavors, learning about different kitchen tools can be helpful. Some devices might seem like they only have one use. However, this certainly isn’t the case for potato ricers. I can clearly recall my mother using the potato ricer as she made various recipes with potatoes. This was one of her much-used gadgets. If you’ve never seen a potato ricer, it is built like an oversized garlic press. It has two handles you squeeze together, pressing the food and pushing it through the basket’s holes. Many potato ricer discs can be switched out to have different-sized slots, which makes it a versatile kitchen utensil.

My mother would often attest that the only way she would make mashed potatoes was using a ricer. The reason is that mashed potatoes made with a ricer helps to prevent over mashing that may make your mashed potatoes gluey. The ricer is gentle on potatoes and provides an even mash that gives them a nice texture. 

To achieve clump-free mashed potatoes, most experts recommend using a ricer. A ric-er is made up of the hopper, where you place the potato, and the plunger, which you press down to force the potato out. Forcing the cooked mealy potato through the ricer’s small holes creates rice-sized pieces of potato (hence the name) and the air that is in-corporated while pressing contributes to the light fluffiness.

We love cool tools for cooks. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the tools that make life a bit easier and can help you make your best spuds. Remember my Foodie Friends; “Life Happens in the Kitchen.”

Take Care, John & Paula

Masabacha looks like hummus. But it’s not. 

Masabacha is an Israeli take on hummus, with a signature Pucker Gourmet Pickles flair. The word itself is a Romanized version of an Arabic word that roughly translates to “soaked in” or “swimming,” explains Ben Hillis, who owns Puckers with his wife Kelley. In the classic version, whole-cooked chickpeas are mixed into tahini and served warm for breakfast, drizzled over pita bread. 

The Puckers version is closer to hummus in thickness but is creamier and more acidic. It contains whole chickpeas and tahini along with avocado oil, fermented apple cider vinegar, garlic, Himalayan rose sale, peppercorns, lemon juice, and smoked paprika. It can be eaten as a dip, spread, or condiment.

“It’s a little untraditional, but then so are we,” says Ben. “We like to take old traditional classics and put a contemporary twist on them.”

Puckers specializes in probiotic-rich pickles and has nearly two dozen such items. 

But, Ben notes, “Not everyone enjoys pickles, so we wanted to branch out a little.”

Both he and Kelley maintain a plant-based diet that includes many sandwich spreads. They noticed that commercial spreads were delicious but nutritionally weak. 

Hummuses were an exception, but they were hesitant to create a product that friends were selling at the farmers’ markets they brought their pickles to. Over time, however, many of these friends downsized or closed their businesses, which created a void in market offerings and an opportunity for them. 

Masabacha made its first appearance on their tables at the Saratoga Farmers Market and elsewhere during this winter. Ben explains, “We wanted to roll it out at a time of year when farmers’ market sales are low.”  

So far, the product has been popular, thanks in part to a return post-pandemic to the ability for artisanal food-makers to offer samples. 

As for how to enjoy eating masabacha, try scooping it with crackers or chips. It also works well as a salad dressing over lettuce and vegetables with chopped nuts or a hard-boiled or poached egg on top. One of Ben’s customers reported mixing it into a sauce for chicken wings. One of Ben’s favorite preparations is “Heavenly Eggs,” in which the mayonnaise of Deviled Eggs is replaced with masabacha, making the eggs “heavenly” in flavor and health benefits, too.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-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 @SaratogaFarmersMarket.

March is here. As we are in the final stretch of the colder weather, our appetites may still yearn for heartier meals. Recently, I went through my kitchen looking at the basics of what I use often. I found that I use a handful of reliable pots and pans. However, I also found that I reach for a rimmed baking sheet often. A rimmed baking sheet can be used for baking, roasting, toasting, and broiling. You can also use it with a wire rack to hold foods before and after frying for baking cookies, scones, vegetables, potatoes, fish, meat, croissants, pastries, breads, pouring out toffee or chocolate bark, cookies and so much more. 

Sheet pan dinners have skyrocketed in popularity because they are such an easy way to cook veggies and proteins together in one pan, allowing flavors to blend and avoiding a sink full of dishes to clean. For too long this workhorse of the professional kitchen was a chef’s secret, helping bear the loads for prep cooks, caterers and big-batch bakers. No more. Sheet pans are popping up in the kitchens of recent grads and grandmothers alike — and not a moment too soon. These sturdy rimmed stainless steel or aluminum sheets are good for so much, there is little this pan cannot do. 

We carry Nordic Ware and USA Pan rimmed baking sheets. Both of these brands are excellent quality and have stood the test of time (and frequent use). The 12×17-inch size is just the right size for a dozen cookies, and the rimmed edges prevent any sauces/syrups from dripping off the sheet.

The Nordic Ware naturals was Voted “Best Baking Sheet,” the Baker’s Half Sheet is an essential tool in the kitchen you will use in a variety of ways from sheet pan dinners, to baked goods to food prep. Our top-rated Naturals® Bakeware collection is made of pure aluminum for superior heat conductivity and produces consistent evenly browned baked goods every time. These premium pans have a lifetime durability and will never rust. Encapsulated galvanized steel rims prevent warping. Creativity meets natural aluminum sustainability. 

The rimmed baking sheet from USA Pan includes a unique fluted design that facilitates air circulation and maximizes pan strength to help resist warping. It is Made with the same standard high-performance features used for bakeware in commercial bakeries. The USA Pan is easy for clean up with a nonstick silicone coating: FDA approved for safe contact with food.

Looking for those basics for your kitchen? Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Let us assist you with the cool tools that make a difference in your kitchen. Remember my Foodie Friends, “Life Happens in the Kitchen”.   

Take Care, John & Paula

It’s 4 p.m. on a February evening in Latham, and the temperature is falling. Mahbub Rahman, his wife Irin Naher, and their three children, Masrur, Haniam, and Surah, hurry to cover flowers growing in their hoop house. 

They carefully lay tarps over ranunculus, snapdragons, tulips, and other flower varieties. They will bring these flowers to farmers’ markets beginning in May.

The family works together to support their farm and holistic wellness business, Perfect Plant Farm, a NY State Grown and Certified farm. The farm participates in Agricultural Environmental Management and is free of chemicals and pesticides. 

Their products include microgreens, seasonal flowers, potted succulents, and ready-to-eat foods like microgreen smoothies, salads, soups, and rice dishes.

“Our goal is to make and grow real food for good health because everyone should have the right to be healthy,” explained Rahman.

Microgreens are a crucial part of what is produced at Perfect Plant Farm as they contain 4-40% more nutrients than mature vegetables and herbs typically consumed. The tiny greens are packed with vitamins, minerals, and antioxidants. Vibrant flats of microgreens are available from the farm at weekend farmers’ markets in Saratoga.

“It is very important to understand what foods support our health needs because we are all different,” said Rahman. “What makes your body happy is different from mine.”

The family also promotes their holistic business, Irin Wellness. Naher, a licensed holistic health professional, offers personal nutrition consultation. “The goal is to help people to make the right food choices,” explained Rahman.

Perfect Plant Farm supports the understanding that food should be delicious and healing. They bring lentil soup with vegetables, herbs, and lemon, chicken and rice take-home meals, spring rolls, rice pudding, vegetarian pakora (fritters), and more.

“We really enjoy offering our food at farmers’ markets,” said Rahman. “It is where real people come to shop, the food is the best, and it helps the community,” he added.

You can also find Perfect Plant Farm at the Spa City and Colonie Farmers’ Market. This summer, they will also attend the Clifton Park Farmers’ Market. Their products are available for pick-up in Latham by preordering by email at perfectplantfarm@gmail.com and by phone at 646-591-6046. Ask about their CSA shares to save on prepared food, flowers, and microgreens.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-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 @SaratogaFarmersMarket.

The Saratoga Farmers’ Market has vendors hailing from all corners of the world. This new series explores their culinary traditions, experiences, and delicious products. 

Christophe Robert of Longlesson Farm in Buskirk, NY, is passionate about food and farming. Robert hails from Lille, France, two hours north of Paris near Belgium. According to Christophe, the French love relaxed, multi-course meals and talking about food. Longlesson Farm “is like the French embassy; everything is cooked the French way.”  

Longlesson Farm was founded by Christophe’s in-laws, Bob and Melanie Mason. Bob was an accomplished vascular surgeon and an avid farmer. Over twenty years, Bob gradually grew the farm to its present 450 acres, raising grass-fed cattle and pigs, eventually specializing in Angus beef. Longlesson has been at the Saratoga Farmers’ Market since 2013. 

Christophe, his wife, Shannon, and their two children, James and Eva, joined Bob and Melanie fourteen years ago. Previously, the family spent ten years in French Guiana, South America, with the wonders of the Amazon at their doorstep. Before that, Christophe and Shannon lived in Niger, West Africa, where they met doing community service and later married. 

Before coming to America, Christophe had no experience in farming (he was a math teacher) but was deeply interested in the food aspect of beef. Over time, he developed skills in raising top-notch grass-fed Angus and stewarding the land. The herds are regularly moved to fresh pastures, streams, and ecologically sensitive areas have been fenced off, a gravity-fed watering system has been developed, and solar panels have been erected. 

Winter at Longlesson Farm is a time to rest and play before calving begins in the spring. Christophe cures meat for prosciutto and other fine charcuterie for his family and friends. He also prepares comfort foods like beef bourguignon (all wine, no water!) and steaks with rich Madeira or Cognac sauces. Christophe and his family will spend ten days in the Amazon in April; their first vacation in three years. 

Be sure to stop by Longlesson Farm’s stand on Saturdays for a great cut of meat from our favorite French farmer.  

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-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 @SaratogaFarmersMarket.

One belief about eating local is that we cannot do it in February. The ground is frozen. Nothing is growing. It is cold. We grit our teeth as we head for the grocery store, knowing that what we’ll find will have traveled several hundred miles and will not be cheap. Pretty bleak? It need not be.

While it is true that farmers cannot grow much in frozen soil, they still can offer foods grown, raised, or made at their farms. That is what the Saratoga Farmers Market brings you every Saturday. Even though the offerings and number of vendors are smaller at this time of year, there’s good stuff available for delicious meals throughout the week.

Consider: 

• Soups made with butternut squash, carrots, turnips, and potatoes. Gomez Veggie Ville and Lovin’ Mama Farms have these classic winter vegetables. Cook them with bone broths from King’s Creek Farm or simply water. For a creamy touch, give the soup a light puree with a blender, and then stir in some A2 milk from the Argyle Cheese Farmer. Put some microgreens from the Perfect Plant Farm on top.

• Meats. Chicken, duck, goat, pork, beef, and veal are currently available. Think about  roasts, stews, meatloaf, chili, casseroles, and burgers – just to get started. Farm-raised meat might seem expensive by the pound. However, many cuts are available in smaller packages, such as stew meats and chops. And our meat producers are good cooks who know how to prepare a larger cut, such as a roast or a whole duck or chicken, and also how to create marvelous second, third, or even fourth meals with leftovers. They’re happy to share their tips. Stop by the tables of Hebron Valley, Hepatica, Jireh, King’s Creek, Longlesson, and Squash Villa farms, and ask.

• Homemade sides and treats. In addition to sweet and savory baked goods are stuffed dates, pickled beets and cabbages, jams, cheeses, granola mixes, and hummus. Combining farm-made foods with vegetables and meats can add a healthy, flavorful balance to winter meals. Look for such items at Kokinda Farms, Nightwork Bread, Puckers Gourmet Pickles, Parchment, Sweet Prophecy, and The Cookie Lab, among others.

And the days are getting longer, so popular items such as eggs, spinach, kale, and salad greens are becoming more available. 

One trick for making the most of a farmers market visit both now and year-round: Treat your shopping list as a guide, not a rule. Take in all of what the market offers. Let yourself make changes and substitutions because you can. That’s what makes eating local possible and exciting, even in February.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-1:30 p.m. in the Wilton Mall Food Court. Find us online at www.saratogafarmersmarket.org, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Hello  my Foodie Friends!   

Outside playing was part of my childhood. My mother felt it important to include hearty foods and carbs to keep us going during the winter months. Often times my mother would be stuck with five children during school snow days and kept us entertained during February break. During the winter break the five of us children wanted donuts. Desperately wanting to please us, my mother would make homemade donuts. Although getting me to come inside from playing outdoors was quite a feat, I did love coming indoors for my donut “fix.” 

My mother’s baked donuts were always a hit at the family gatherings. The evidence of the popularity of her donuts could often be found in my pockets and the pockets of my brothers, and cousins, as we would swiftly grab them from the table to ensure we did not lose out on getting our fill. 

So, why are baked donuts still so popular? They are extremely easy to make. No fancy ingredients are needed, and it comes together as easily as a cupcake. Both the mixing process as well as the baking process is very simple even if you are a beginner in the kitchen. The trickiest part is glazing the donuts, but if you follow a few simple rules and pay attention to the temperatures, you will be able make beautifully glazed donuts every time going forward. Another reason to bake donuts is that they are quick to make. Compared to yeast-based donuts, baked donuts can be made much quicker. Once you mix the ingredients you can proceed with baking, no need to wait for the yeast to get activated. Making donuts also allows your family and friends to create the type of donut and topping they want. They can add one topping or add them all! It can be their own creation. Oh course, the best part is eating them. 

An essential tool to help you make your baked donuts is a donut pan. You can make a half or full dozen donuts in the pan. Donut shaped pans are made to assist you in creating individual full-sized donuts. No rolling, cutting, or deep frying is needed. With a donut pan, you get perfectly shaped donuts with holes in the center. Just pour the batter into the wells and pop them into the oven. 

This winter, remember that life is a collection of memories. Good memories can happen anywhere. Over the years, I have discovered that one of the best places to make lasting family traditions is in the kitchen. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to get the donut pans and supplies you need to bake your favorite creations. 

Take Care, John & Paula

On Saturday, thousands of people will hit the streets of Saratoga to partake in one of the year’s most anticipated events, Chowderfest. Then, on Sunday, sports enthusiasts across the nation will find their most comfortable spot on the couch for the Super Bowl or maybe just the commercials and halftime show. Monday will pass, and before we’ve had a chance to check the calendar, Valentine’s Day will be upon us. 

Whatever your plans are, the Saratoga Farmers’ Market has all the goods to get you through the week!

Chowderfest comes first, and we invite you to stop by the farmers’ market on your way to the festivities downtown. We are at the Wilton Mall on Saturdays, 9:30 to 1:30 p.m. Pick up ingredients to make a flavorful chowder. Argyle Cheese Farmer has local milk, and Gomez Veggie Ville has vegetables: onions, carrots, leeks, potatoes, and winter squash.

For Super Bowl Sunday, Argyle Cheese Farmer has take-and-bake pizzas and savory herb dips to get things started. Hepatica Farm and King Creek Farms have chicken wings, and Muddy Trail Jerky Co. has poultry rubs to match. If sliders are on your menu, find ground beef at Longlesson Angus and onions at Gomez Veggie Ville.

Puckers Pickles will have their new masabacha, a garlicky fermented chickpea dip that pairs perfectly with vegetables, chips, crackers, or pretzels. Muddy Trail Jerky Co.’s various sweet and savory baking mixes are made with King Arthur Flour. We recommend garlic cheddar biscuits for your pregame. Stop by The Mushroom Shop for plant-based snacks like oyster mushroom jerky.

Prepare for Valentine’s Day with help from Saratoga Chocolate Co. They will have assorted chocolates and heart-shaped cocoa bombs. Lovin Mama Farm has vibrant, long-lasting dried flower bouquets. And you can find pastries, cookies, scones, and sweet treats from NightWork Bread, parchment, Cookie Lab, Sweet Prophecy, and Pam the Baker. 

King Creek Farms has gourmet stuffed dates with organic nut butter, tahini, and dark chocolate. Nothing says ‘I love you’ like a button of Kunik from Nettle Meadow paired with honeycomb from Ballston Lake Apiaries. You can even find Valentine’s treats for canine friends at Mugzy’s Barkery!

Local food and beverages make every day flavorful, healthful, and fresh, no matter your plans!

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m.-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 @SaratogaFarmersMarket.