Hello my Foodie Friends!

This weekend is Mother’s Day. Amid this time of lockdown, we have been given more time to connect as a family and spend more time together under one roof. Although it has been a challenging time – there are so many wonderful things I am seeing as I look at my own family and observe the families around me in my neighborhood. Families are spending much more time together doing things like playing indoor and outdoor games, learning new crafts, and honing culinary skills. Our families are feeling closer and more fulfilled. So how do we celebrate Mom this weekend? It is a time that I find difficult in that I lost my mother many years ago. Paula’s Mom is still with us. She has been a special Mother-in-Law to me who I love very much. 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. Recently, 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 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.” During these past weeks. many of us have been reminded of these traditions, discipline, wisdom, and nurturing of children while being under one roof together.

Compliments to the Chef would like to salute all the Moms who have made life happen in our homes and especially in the kitchen. Who is the first one to start cooking a meal and the last to sit down for a meal? Who is still in the kitchen cleaning well after everyone else has left? What room in the house does Mom dole out free advice on dating, school, employment and dealing with disappointment? Where do some your funniest memories of Mom take place? Moms hold court in their kitchen as a judge does in his court room or Queen Elizabeth in Buckingham Palace. My Mom didn’t hold a staff like the Queen but she did carry a rolling pin and a wooden spoon. For a few years it was never very far from her right hand. 

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 her how you feel about her. You cannot say “I love you Mom” enough. Mealtime is family time. Look at each other, listen to each other, tell stories, and talk about life. What ever the gift is that you give your Mom on Mother’s Day the greatest gift is the smile and love you give her. Hold onto these traditions and family time you have created over these weeks. Enjoy your time at home and make beautiful memories. 

At Compliments to the Chef, we are available to help you with finding that special gift to give to Mom. A gift certificate is a perfect gift to give for Mother’s Day. We also have a lot of great cool tools for your “Foodie” to use while we are all together under one roof. Contact John either through e-mail: john@saratogachef.com or call us at 518-226-4477. We can work with you on how to get that special someone what they need. We can take orders via phone or e-mail at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store! Remember my Foodie Friends and Mom’s: “Life Happens in the Kitchen” – those memories will last you a lifetime.

 Take Care,
John & Paula

Makers of locally crafted whiskey, gin, and vodka have been a part of the Saratoga Farmers’ Market for several years. 

Local distilleries such as Springbrook Hollow Farm and Yankee Distillers have shared with their customers spirits made from New York grown grains that have been slowly cooked down, fermented, distilled, and aged. The process was all about care. 

Care took on a different meaning when the COVID-19 pandemic erupted two months ago. Hand sanitizer and other cleaning supplies essential to protecting one’s self suddenly became hard to find. Many worried about coming into contact with the virus and not being able to get clean. The distilleries had a solution. Now, bottles of hand sanitizer share space on their farmers’ market tables with the spirits for which they are known.

“We realized that as cleaning supplies started to come into short supply some of the raw alcohol we had on-site could be used to clean things around the distillery,” says Steve Hamilton of Yankee Distillers. “And then when the New York Liquor Authority and the World Health Organization started to publish guidelines for distilleries to transition their production over to hand sanitizer, we realized that we were positioned to provide a product that our community needs right now.”

“We had all the equipment, everything we needed,” adds Tara Amazon of Springbrook Hollow. “We knew we needed to help keep our community safe in whatever way that we could.”

Yankee Distillers makes its sanitizer with alcohol, a bittering agent that denatures it, glycerin to soften it, peroxide, and water. They follow a World Health Organization formula. It is being sold in half-gallon containers for $32 and 4-ounce spray-top bottles for $5. The company also is offering face masks imprinted with its logo.

Springbrook’s product is made from grain alcohol, glycerin, and peroxide. It is being sold for $45 a gallon, or $35 a gallon for four or more gallons. Two-ounce spray-top bottles cost $3.

Springbrook just donated 5,000 bottles to health care workers in Saratoga, Glens Falls, and Queensbury north to the Canadian border.

Market staff and some vendors also are keeping bottles of their sanitizer on their tables and at cleaning points throughout the market as part of their effort to keep the environment safe.

The Saratoga Farmers Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays outside at the Wilton Mall. Follow us on Facebook, Instagram, and Twitter.

The Saratoga Farmers’ Market is kicking off its summer season this weekend with many changes, as the region continues to adapt to the Coronavirus pandemic.

The market hours will shift to 9 a.m. to 1 p.m. Saturdays and 3 to 6 p.m. Wednesdays. The market also will not be returning to High Rock Park this summer. It will continue to operate outdoors at the Wilton Mall. 

High Rock Park is not available this year because of ongoing construction and potential road closures. In addition, social distancing protocols would not be able to be maintained in and around the market pavilions.

“The mall’s management has been extremely supportive of us,” says Saratoga Farmers’ Market Board president Beth Trattel. “Their flexibility has helped us keep the market going.”

The market had been operating in the mall’s food court area before the pandemic. It closed for one week in mid-March, and then reopened outdoors in the parking area between the former Bon Ton and B.J.’s Wholesale Club six weeks ahead of schedule.

The market has been following strict social distancing requirements. Vendors are spaced several feet apart and keep gloves, disinfectant wipes, and hand sanitizer on their tables. Face coverings must be worn. Customers are asked to remain six feet apart from vendors and each other, not handle produce, and to leave their dogs at home. No music or other entertainment will be offered at this time. Only food and hand sanitizer produced by local distilleries has been available for purchase.

These restrictions are expected to remain in place through the summer, says market administrator Emily Meagher. Meagher anticipates 65 vendors will participate in the Saturday market at the season’s peak, and 20 on Wednesdays. The market also has established a drive-up curbside service for pickups of preordered items.

Meagher adds that while the pandemic conditions have made the market less sociable than it usually is, vendors are receiving a lot of customer love.

“Our aim is to continue to provide our community with fresh and safe local food,” Meagher says. “We are less festive, but with farmers markets deemed an essential service in New York, we are celebrated now more than ever.”

The Saratoga Farmers’ Market summer season begins Saturday, May 2 at the market’s current location at the Wilton Mall. The market is 9 a.m.-1 p.m. Saturdays and 3-6 p.m. Wednesdays. Follow us on Facebook, Twitter, and Instagram.

WEDNESDAY MARKET VENDORS:

• 518 Farms
• Burger Farm
• Euro Delicacies
• Gifford Farms
• Gomez Veggie Ville
• Goode Farm
• Green Jeans Market Farm
• Left Field Shaved Ice
• Mister Edge Sharpening
• Old World Farm
• Owl Wood Farm
• Peace Love Jerky Treats
• Pura Vida Fisheries
• Ramble Creek Farm
• Saratoga Garlic Company
• Scotch Ridge Berry Farm
• Squashville Farm
• The Food Florist
• Underwoods/Shushan Valley Hydro Farms

SATURDAY MARKET VENDORS:

• Argyle Cheese Farmer
• Balet Flowers & Design
• Ballston Lake Apiaries
• Battenkill Valley Creamery 
• Burger Farm 
• Clark Dahlia Gardens & Greenhouses 
• Collar City Cold Pressed Juice
• Daily Fresh
• Dancing Ewe Farm
• Earth to Mind
• Elihu Farm
• Euro Delicacies 
• Feathered Antler
• Freddy’s Rockin’ Hummus 
• Giovanni Fresco
• Gomez Veggie Ville
• Goode Farm 
• Grandma Apple’s Cheesecakes, LLC 
• Green Jeans Market Farm 
• Halls Pond Farm
• Healthy Gourmet Kitchen 
• Junbucha
• Kokinda Farm 
• Lewis Waite Farm 
• Humiston’s Vegetables
• Junbucha
• Kim Dolan Designed Jewelry
• Kokinda Farm
• Left Field Shaved Ice
• Lewis Waite Farm
• Longlesson Farm 
• Lot 32 Flower Farm 
• Mariaville Mushroom Men 
• Momma’s Secret Salad Dressings
• Moon Cycle Seed Company 
• Moxie Ridge Farm 
• Mrs. London’s
• Muddy Trail Jerky Co. 
• Mugzy’s Barkery
• Nettle Meadow
• Nut Zez, LLC
• Old World Farm
• Owl Wood Farm
• Petra Pocket Pies 
• Pleasant Valley Farm 
• Puckers Gourmet 
• R&G Cheese Makers
• Ramble Creek Farm 
• Saratoga Chocolate Co. 
• Saratoga Garlic Company
• Saratoga Peanut Butter Co.
• Saratoga Spicery 
• Saratoga Suds ‘n’ Stuff 
• Scotch Ridge Berry Farm 
• Slate River Farms 
• Slate Valley Farms
• Slate Valley Farms
• Slyboro Cider House
• Something’s Brewing
• Springbrook Hollow Farm Distillery 
• Squashville Farm 
• The Chocolate Spoon 
• The Donut Shop
• The Food Florist
• The Smoothie Shoppe 
• Vermont Spatzle Company
• Three Little Birds Concessions
• Underwoods/Shushan Valley Hydro Farms
• Viviana Puello Jewelry
• Zoe Burghard Ceramics

Hello my Foodie Friends!

This coming week is Cinco de Mayo. Many of us foodies may be planning some stay at home celebrations (under one roof) for this day. 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 is 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 a 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 should not normally be able to clearly identify a 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. Please call John at 518-226-4477 to set up an appointment to assist with your culinary needs. I will greet you wearing my mask and remember Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Hello my Foodie Friends!

Sometimes you are surprised to find yourself reaching for a particular kitchen tool again and again. You often pull it, dirty, from the dishwasher and wash it by hand because you need it, right now! If you’re cooking at someone else’s house, you miss it. That’s how it is with my small whisk. I never expected this little whisk to become one of my favorite cooking tools. There are so many uses for the mini whisk. 

I first fell in love with it when my kids were little, and Paula and I were teaching them how to help in the kitchen. Their eyes lit up when they saw a tool that was cool and their size. They never gave us trouble when we gave them a task.

Vinaigrette
If you’re just making a small batch of vinaigrette for a single or double serving of salad, a mini whisk is the perfect size. No need to pull out the full-size version. 

Scrambled Eggs or Omelet
If you want to just whip up a couple eggs, a mini whisk is exactly the right size for a delicious omelet recipe. 

Hot Cocoa
If you’re just planning to make one cup of hot cocoa at a time, a mini whisk works wonders as compared to a spoon. In fact, whip it up extra quick and you’ll achieve a little froth as a bonus. 

Egg Wash
If you want to achieve a beautiful, shiny, golden brown coloring on anything from biscuits to pie crust, you’ll need to paint it with a little egg (yolk, white, or whole) wash first. And this is the perfect time to whip out that mini whisk. 

Pancake Batter
You never want to over whip pancake batter lest it get too tough. For just a few servings, a mini whisk gets the job done well.

Dipping Sauce
When you’re just mixing a few ingredients into a liquid base for a dipping sauce, a mini whisk is the ideal-sized utensil. 

Kid Cooking/Baking
When kids are helping you out in the kitchen, a mini whisk is the perfect size for their cute little hands. 

Cocktails
There’s no need to make things sloppy and messy by using a full-sized whisk when mixing just a few drinks. 

Dry Rub
If you’re only making a small batch of dry rub, a mini whisk fits the bill exactly. 

Yeast
When you need to stir your yeast into your warm liquid, nothing beats using a mini whisk to complete the job.

It may be a “mini me” but there are so many uses for this versatile tool to assist with your culinary needs. Have your little chefs help using this little tool too! At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place, we have Cool Tools for Cooks. Please call John at 518-226-4477 to set up an appointment to assist you with your culinary needs. I’ll greet you wearing my mask. Remember, we are all together under one roof during this time. “Life Happens in the Kitchen.” Have fun cooking.

 Take Care,
John & Paula

With schools closed and many of us working from home, parents are desperately looking for ways to keep their children occupied. Food provides many opportunities for learning and play as well as nourishing our bodies and teaching important life skills. 

Here are 5 simple ways to use food and our local food system as learning tools for young children: 

1. Cooking and Baking 
Cooking and baking offer many learning opportunities for children; organizational skills, counting, measuring ingredients, team work, even writing out a grocery list. Cooking can be as simple as a smoothie, a salad, no-bake cookies, or assembling a picnic. Offering choices and presenting the activity as a game can be helpful in keeping the attention of your little ones. 

2. Crafts and Games
The internet is peppered with DIY crafts and games to keep kids entertained, but look no farther than your fridge for real fun. Making fruit and vegetable prints with discarded stalks, cores, and stems is a creative, no-waste activity for little ones. Building constructions or creating a piece of art from cut fruit and vegetable pieces can make a tasty snack much more entertaining.   

3. Planting Activities
If you want to garden with your kids but you’re not quite ready to dig out a space in your yard, here are some ideas that provide opportunities to grow on a small scale. Herbs, leafy vegetables, and celery may simply grow in water by cutting the plant at its base and placing it in water. An indoor herb garden or an outdoor container garden offers the full gardening experience. If you don’t have time to plant seeds, contact your local nursery as many are offering curbside pickup for plants.

4. STEM Activities
Whether your child is learning about taste vs. smell or the phases of the moon, food can be used for countless STEM experiments to stimulate higher thinking and problem solving. Try shaking heavy cream to make butter, experiment with the many ways to bake a potato, or make icecream with salt, ice, and cream. 

5. Driving Farm Tour or Virtual Tour
For families itching to get out of the house, a short drive through farm country can lift spirits during this difficult time. Make a map of your local producers, roll down the car windows, and take in the beauty that the area has to offer. Nettle Meadow and the Kemp Sanctuary even offer a virtual tour of their farm with opportunities to meet their famous rescue animals.

The Saratoga Farmers’ Market is 9:30 a.m.-1:30 p.m. Saturdays outside the Wilton Mall. Follow us on Facebook, Twitter, and Instagram, and check our newsletter for updates.

Hello my Foodie Friends!

This past week, as Paula and I began some “spring cleaning,” I was going through our kitchen gadget drawer evaluating the tools that I use.  One tool that I use on a regular basis is an instant-read thermometer. An instant-read thermometer might seem like one of those kitchen gadgets you don’t really need. Most of us cook by the seat of our pants anyhow, right?  I think you’ll find that if you get a thermometer, you’ll use it a lot, and it will increase your confidence in a wide range of kitchen tasks. One of the most important reasons why we are open for a few hours a day is because we sell a lot of thermometers to restaurants in our town.  Let me tell you that the chefs in this town are very serious about food safety!

Everyone should have an instant read thermometer in their kitchen, as it gives you better control over everything from chicken thighs to caramels. So named because it gives a temperature reading very quickly, an instant-read thermometer is an essential food safety and sanitation tool. An instant-read thermometer consists of a stainless steel stem that serves as a temperature probe, and either a dial or a digital readout. One advantage of the analog type (the kind with the dial) is that they can be calibrated relatively easily, so you’ll be sure of always getting a true reading.

Note that an instant-read thermometer is different from a meat thermometer. An instant-read thermometer is used for taking a quick temperature reading of an item, but you don’t leave it in the food while it cooks. A meat thermometer is inserted into a piece of meat before roasting and is left in the roast during cooking.

So, why do you need an instant read thermometer? Here are some of the things I use an instant-read thermometer for:

Checking to see if oven-baked food like lasagna is hot enough to serve (160 F is great; 140 F will do if you are in a hurry)

Making sure custard isn’t overcooked (if you get to 185 F the egg proteins will get very tough)

Food Safety 101: if you are going to keep something perishable out of the refrigerator for an extended period of time it must be below 40 F or above 140 F

Food Safety 102: make sure anything with egg yolks reaches at least 160 F to kill salmonella (especially if it will be served to the young, old, or immunocompromised)

Checking refrigerator temperatures – just stick it in your soymilk or pickle jar for a second. Try it on a few shelves; you might be surprised at the variation.

Oil temperature for deep frying.

Sugar temperature for candy.

Bread is done at about 205 F (no more knocking on the loaf and listening for a hollow sound); quickbreads around 195 F.

How do you use an Instant-Read Thermometer? An instant-read thermometer is ideal for checking the temperatures of liquids such as stocks and soups, making sure they are cooling quickly enough to minimize the growth of bacteria; or for checking the temperatures of hot foods that are being held for service on a buffet.

It can also be used to check the internal temperature of a roasting chicken. Insert the stem into the deepest part of the thigh, where it meets the breast, making sure not to hit bone. Just remember that each time you pierce the bird like this, some of its juices escape, causing it to dry out. 

Avoiding Cross-Contamination: Take care to wash and sanitize the thermometer’s stem after it has been inserted into a food product (such as the undercooked poultry mentioned above) and before using it again on another item. Otherwise, you risk passing bacteria from one product to another, which is called cross-contamination.

At Compliments to the Chef, one of our favorite instant-read thermometers is the “ThermoPop” by Thermoworks.  The ThermoPop offers super-fast readings within the final degree in only 3 to 4 seconds! Designed for serious chefs and professionals, the ThermoPop features big digits and a backlight for dark conditions. Molded-in seals and buttons make it splash-proof. Durable construction outlasts similarly priced pocket thermometers. Simple operation reduces user errors. Wide range is suitable for frozen foods and deep fryer testing. Accuracy is guaranteed to remain within ±2°F (1°C) up to 248°F (120°C). 

What’s cooking in your kitchen Saratoga?  Please call, John, at 518-226-4477 to set up an appointment to assist you is your culinary needs. I’ll greet you wearing my mask and remember, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Hello my Foodie Friends! 

Spring is a wonderful time. Breathe in the flower-tinted smell of renewal. 

You can’t help but feel refreshed, invigorated. Close your eyes and the sounds of birds dominate…chirping, tweeting, squawking, squealing…all signs of the new season!

It is also the time of year when people start to re-emerge from their homes with more outdoor activities such as biking, walking, playing baseball, hiking in the Adirondacks, and starting to do some camping outdoors. My father loved the outdoors and would take any chance my mother would give him to leave Connecticut (where I grew up) and go to Vermont to visit with his mother, aunts and uncles. He loved his family and the outdoor activities he could have on their land. You see, my father’s family owned lots of land which included two mountain ranges with lots of rivers, a pond, and wildlife to be exact. My father was an only child and loved to fish, hunt, and go camping. He was an expert in the outdoors and taught us kids many things about the woods. 

He may have been a lousy cook at home, but in the woods – with a cast iron pan in his backpack – he would become a Bobby Flay type culinary genius!

To us kids he was the master of the outdoors. He would teach us how to fish, clean, and cook trout or would identify what plants were edible in a survival situation. He would tell us to steer clear of certain plants as even experts can mess up and it could be your “last mistake” as he would put it. Among his teachings would be: “drinking water from a stream running over rocks was safer than standing water.” Back then, that may have been the case. He taught us how to be quiet and walk “up wind” because in the woods, animals can hear and smell so much better than humans. You could imagine a comedy movie of three little boys following their dad and making all kinds of noise! My father would stop and turn and glare at us, and then he would put his finger to his mouth and whisper two words: “Shhh…. Bears!” We were very quiet after that. As I reminisce on this, I smile and realize that the bear scare was his secret weapon to keep us quiet while he enjoyed the outdoors. After a day of exploring and fishing, he would then pull out his favorite cast iron pan and fry over a campfire. 

I am not alone in my story of cast iron. Many of our customers love to cook outdoors and request cookware that is sufficient for outdoor cooking as well as in the kitchen. Cast iron has experienced a resurgence in popularity. These pans are extremely versatile and can last a lifetime. Everything from frying eggs, cooking a stew and baking a pie can be done in a cast iron pan. With a little care, these pans can become a hand-me-down family heirloom. Owning one can open up a whole new world of cooking, and the flavor that a cast iron pan adds to food is amazing!

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

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

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs, for cool tools for cooks. 

Remember my Foodie Friends that “Life Happens in the Kitchen” and remember to say the secret password: “Shhh…Bears” when you stop in.

Take Care, 
John and Paula

Fire Roasted Trout
(in a cast iron pan)

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 bunch of dill, chopped
• 2 lemons, sliced
• 2 whole trout, butterflied
• Salt & pepper

Directions
1. Set the Lodge skillet or griddle in a bed of coals, smooth side up. Preheat to medium-high heat. (you can also do this on your outside grill or indoors as well)
2. Combine lemon juice, olive oil and 2 teaspoons chopped dill. Whisk until well incorporated.
3. Place remaining dill and lemon slices inside the butterflied trout, brush all over with lemon juice mixture.
4. Season with salt and pepper.
5. Place fish on preheated skillet or griddle and cook each side for 7-10 min. or until the flesh flakes easily. Brush with lemon juice mixture as needed.
6. Remove trout from the skillet or griddle and serve immediately.

Spring often challenges farmers. As the land springs back to life from winter dormancy, work intensifies. Animals are born; seedlings start to pop up from the soil. Farmers nurture these new fragile beings against gusting winds, chilling rains, momentary patches of sun, sometimes snow.

This year has brought an additional challenge: the COVID-19 outbreak.

Mark Bascom and Lindsay Fisk, of Owl Wood Farm, returned to the Saratoga Farmers’ Market last Saturday, a few weeks ahead of schedule. This was due to an early spring rebound in some overwintered spinach and kale, along with the arrival of two summer interns a month early.

“They were supposed to start on May 1, but they were coming from Kentucky and were worried about state borders closing to keep the virus from spreading,” says Fisk.

Fisk and Bascom had not quite finished work on a house they were building for themselves and were living in the mobile home the interns were to occupy. The interns were willing to live in their van.

“But that would be uncomfortable,” Bascom says, “so we doubled down and pushed twice as hard to get into our home sooner than planned.”

The early arrival turned out to be a blessing. Fisk and Bascom had been trying to work out protocols for social distancing between workers and themselves, and with the interns already on site, some of that concern was eased. 

Pleasant Valley Farm’s Paul and Sandy Arnold began their winter with a world cruise, which COVID-19 cut short. They arrived home a few weeks ago and self-quarantined to ensure they were virus-free.

But quarantine didn’t mean lying low; the couple’s children, who had been running the farm, invited them to get to work! “We chopped wood, tilled the fields, planted many different vegetable crops, helped organize the computer orders, and did what we could to help with other farm work,” says Sandy Arnold. “We just worked on remote areas of the farm, not production, and did not attend the markets until now.”

Farmers, of course, are not immune to the virus itself. But they are accustomed to working alone and outside. This has helped many farmers gained a new appreciation for what they have and do, as a recent Facebook reflection from Mariaville Mushroom Men’s Bobby Chandler illustrates: 

“When I was a kid, I used to sometimes regret the fact that my Rotterdam parents decided to move to a farm when I was three. It wasn’t that I didn’t love all the land and it wasn’t that I didn’t love the animals. It was purely due to being called a ‘smelly, dumb farmer’ by the other kids. I never understood why I was being put down for this.”

Now, Chandler continued, “This is what I have come to realize: “There is a pandemic wreaking havoc on this country. Many people are out of work and are stuck at home with the children bored out of their minds. While most people are dealing with that, I am here in Mariaville, with my three kids playing outside. We are still producing food while many cannot source the simplest of products. We are farmers, we never stop working. The world needs us now more than ever.”

The Saratoga Farmers’ Market is 9:30 a.m.-1:30 p.m. Saturdays outside the Wilton Mall. Follow us on Facebook, Twitter, and Instagram, and check our newsletter for updates.

Hello my Foodie Friends! 

Spring is a wonderful time. Breathe in the flower-tinted smell of renewal. 

You can’t help but feel refreshed, invigorated. Close your eyes and the sounds of birds dominate…chirping, tweeting, squawking, squealing…all signs of the new season!

It is also the time of year when people start to re-emerge from their homes with more outdoor activities such as biking, walking, playing baseball, hiking in the Adirondacks, and starting to do some camping outdoors. My father loved the outdoors and would take any chance my mother would give him to leave Connecticut (where I grew up) and go to Vermont to visit with his mother, aunts and uncles. He loved his family and the outdoor activities he could have on their land. You see, my father’s family owned lots of land which included two mountain ranges with lots of rivers, a pond, and wildlife to be exact. My father was an only child and loved to fish, hunt, and go camping. He was an expert in the outdoors and taught us kids many things about the woods. 

He may have been a lousy cook at home, but in the woods – with a cast iron pan in his backpack – he would become a Bobby Flay type culinary genius!

To us kids he was the master of the outdoors. He would teach us how to fish, clean, and cook trout or would identify what plants were edible in a survival situation. He would tell us to steer clear of certain plants as even experts can mess up and it could be your “last mistake” as he would put it. Among his teachings would be: “drinking water from a stream running over rocks was safer than standing water.” Back then, that may have been the case. He taught us how to be quiet and walk “up wind” because in the woods, animals can hear and smell so much better than humans. You could imagine a comedy movie of three little boys following their dad and making all kinds of noise! My father would stop and turn and glare at us, and then he would put his finger to his mouth and whisper two words: “Shhh…. Bears!” We were very quiet after that. As I reminisce on this, I smile and realize that the bear scare was his secret weapon to keep us quiet while he enjoyed the outdoors. After a day of exploring and fishing, he would then pull out his favorite cast iron pan and fry over a campfire. 

I am not alone in my story of cast iron. Many of our customers love to cook outdoors and request cookware that is sufficient for outdoor cooking as well as in the kitchen. Cast iron has experienced a resurgence in popularity. These pans are extremely versatile and can last a lifetime. Everything from frying eggs, cooking a stew and baking a pie can be done in a cast iron pan. With a little care, these pans can become a hand-me-down family heirloom. Owning one can open up a whole new world of cooking, and the flavor that a cast iron pan adds to food is amazing!

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

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

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs, for cool tools for cooks. 

Remember my Foodie Friends that “Life Happens in the Kitchen” and remember to say the secret password: “Shhh…Bears” when you stop in.

Take Care, 
John and Paula

Fire Roasted Trout
(in a cast iron pan)

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 bunch of dill, chopped
• 2 lemons, sliced
• 2 whole trout, butterflied
• Salt & pepper

Directions
1. Set the Lodge skillet or griddle in a bed of coals, smooth side up. Preheat to medium-high heat. (you can also do this on your outside grill or indoors as well)
2. Combine lemon juice, olive oil and 2 teaspoons chopped dill. Whisk until well incorporated.
3. Place remaining dill and lemon slices inside the butterflied trout, brush all over with lemon juice mixture.
4. Season with salt and pepper.
5. Place fish on preheated skillet or griddle and cook each side for 7-10 min. or until the flesh flakes easily. Brush with lemon juice mixture as needed.
6. Remove trout from the skillet or griddle and serve immediately.