Hello my Foodie Friends!

Most people fall into a rut when it comes to bread options. However, Popovers can be a deceptively simple item that will impress your family and friends and tickle their taste buds. Not only are popovers cost effective, they’re also a breeze to make as long as you follow a few simple rules: make sure the pan is hot before pouring in the batter, don’t fill the cups more than half full, and no opening the oven while they’re baking.

Having the correct pan is important to making airy popovers with golden domes. The secret is how the batter lies in the pan. Popover pans are used for making popovers. They are specially constructed to convey the heat directly to the batter, which needs to be added to a hot pan, similar to the way Yorkshire puddings are made. Popover pans are also made with tall, narrow cups, which create a distinctive shape. This creates steam that helps the popovers expand and become light and hollow on the inside. Then you can stuff them with things. A popover pan is deep with steep-sided wells.  This forces the batter upwards creating puffy domes and crispy sides. Investing in a real popover pan eventually starts to feel quite justifiable. These tins are really only useful for making popovers, but oh, what beautiful popovers they make! The trick is to make sure the pan is very hot before you add the butter and the batter.

At Compliments to the Chef, we carry popover pans from Nordicware and USA Pan.  Both the Nordicware pan and USA Pan’s are made in the U.S.A. These pans are designed to allow maximum airflow so popovers reach their full height. 

The next time you are not sure what to pop on over with to visit a friend or a family member, or to serve as a bread option, think about a creative popover to serve with the meal. During this challenging time – popovers may be a fun and creative way to add to your meal planning. Please call John at 518-226-4477 to set up an appointment to assist you’re your culinary needs. I’ll greet you wearing my mask and remember, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

These days leading up to Easter have presented many unprecedented challenges. As a community, we’ve grappled with job losses, pay cuts, shortages of basic goods, fears of the spreading Coronavirus, and in some cases, illness itself.

Farmers, too, face such challenges. Yet, as histories of droughts, hurricanes, floods, crop failures, and climate change show, farmers can adapt innovatively to crises. Many who bring their goods weekly to the Saratoga Farmers’ Market are creating others ways to connect with customers and make their products available in a safe, wholesome manner.

“It is vital that we keep the farmers market running during this time of crisis,” says market manager Emily Meagher. “Because of that, we want to make sure we offer the community as many options as possible to obtain fresh, local food.” 

Most of the Saratoga Farmers’ Market vendors are continuing to bring their products to market each Saturday from 9:30 a.m. – 1:30 p.m. Tomorrow’s market will feature many of the fresh, healing foods of Easter. Look, for instance, for freshly cut lettuce, spinach, and other greens from Pleasant Valley and Green Jeans, lamb from Elihu, duck and goose eggs from Squashville, and maple treats from Slate Valley farms, among others. 

Vendors who are not attending the market are inviting shoppers to contact them directly to preorder such items as Mangiamo’s pasta and Lewis Waite meats. Other vendors are offering delivery and/or curbside pickup services at other locations or suggest looking for their items in local specialty stores. A spreadsheet on the farmers’ market website at www.saratogafarmersmarket.org lists the various options available.

The market is following the social distance protocols established by the state’s federation of farmers’ markets. Vendors are spaced several feet apart and have sanitizers, disinfectant wipes, and gloves at their tables. The market is asking shoppers to not crowd around vendor tables and has established a curbside pickup service for preordered items near the mall entrance. Look for the red tent.

“We want our market to be a safe space,” Meagher says. “We might not be able to gather socially as we normally do, but we can still offer our community fresh and wholesome foods from our local farms.” 

The Saratoga Farmers’ Market is 9:30 a.m.-1:30 p.m. Saturdays in the parking lot outside the Wilton Mall. Please follow us on Facebook, Twitter, and Instagram for updates. 

Our responsibility, by direction, is to stay at home and only head out for essentials when absolutely necessary. As we settle in safely for the weeks to come, many are looking to foods that store well, foods that are easy to prepare, and, most importantly, foods that are available right now.   

While food bloggers hail smart and savvy ‘pantry meals’ that utilize canned goods, rice, and beans, the farmers’ market offers an expanded palette of foods that are easy to store and last longer than most produce found at grocery stores. 

Vegetables like onions, garlic, potatoes, and carrots are often at the core of savory, hearty meals. They are durable and have a good shelf life, and these vegetables work well in diverse meals depending on preparation methods and seasonings. Please note that garlic is currently unavailable at market. 

Milk, butter, cheese, and eggs are staples that most of us keep in constant rotation in the refrigerator. These binding ingredients are often what pulls the meal together. Milk may be used to create a creamy finish to soups and sauces like a classic roux – which is made from butter, flour, and milk. Eggs can be used to create satisfying omelettes and frittatas with endless possibilities for fillings. Cheese is essential for homemade pizza, quesadillas, baked ziti, and numerous other dishes. 

Shelf-stable vegetables like sweet potatoes, beets, and turnips can last for several weeks when kept in a cool, dry place. These vegetables can be the main stars of any meal, soup, or salad, and they are high in nutritional value. Even fruits like apples can keep for 2-3 weeks. Having a variety of these long-lasting fruits and vegetables inspires cooking that’s creative, comforting, and simple.

Meat and poultry are necessities for most, and they can be bought directly from farmers. Ground beef, whole chickens, and steaks and roasts can be kept frozen and thawed under refrigeration once you are ready to prepare them. Leftovers from a large roast or a whole roasted chicken may be used in a variety of dishes and soups as well.

While shopping at the farmers’ market, please remember to follow universal precautions to slow the spread of COVID-19. Please try to send one member of the household to shop and give 6’ space while shopping. Only touch products that you commit to buy and be sure to wash your hands thoroughly before and after shopping.

If you plan to shop for something specific, please check our website and social media pages for updates. These are changeable times and we are working to keep you up to date with vendor and product availability each week.

The Saratoga Farmers’ Market is 9:30 a.m.-1:30 p.m. at the Wilton Mall. Follow our updates on Facebook, Twitter, and Instagram, and in our weekly e-newsletter.

Hello my Foodie Friends!

First let me thank all of you that have stopped in personally to let me know that you enjoy this column. Your kind words and well wishes have inspired me to keep coming back each week with new stories from the kitchen. I recall a recent visit from a young lady who come in and asked me for help buying cookware. It seems that there is something called “The Engagement Meal.”  This works by cooking your significant other a great meal so they will finally propose.  The young man in question had been taking a long time to pop the question. There is a lot of great karma in this strategy. As I discussed options for cookware, it brought me back to the first time my wife cooked for me. 

I still remember the candles and the gleam in her eyes. It was chicken and fried dough that we had picked up at a local farmers market. There were green beans and potatoes too. I called my mom and she said eat everything on your plate because it will mean a lot to her. Yes, I was a lucky young man at least that is what the emergency room doctor told me the next day. It seems I had salmonella poisoning but that is when I knew she was the one for me.  She tried her best and I remember the love she put into it and how she held my hand as they loaded me in the ambulance. Although the dinner was a learning curve for her, today she is an awesome cook.  So ladies or gentlemen it is the thought and trying that matters. A cooking vessel that may have helped with my special dinner would have been the Chinese Wok – a must have for your kitchen. 

A wok is a wide bowl shaped cooking vessel with handles used commonly in Chinese and Asian cooking. The types of foods generally cooked in woks are stir frying, stewing, boiling, braising and steaming. Compliments to the Chef carry a large assortment of high quality woks and Stir Fry’s that suit the needs of the Asian cooking enthusiast. Some of the best companies carry this cookware Joyce Chen, Helen Chen (her daughter), All-Clad, Lodge just to name a few. Carbon Steel or Cast Iron are my favorites.  They both spread heat evenly and are easy to clean up.  Though Cast Iron woks are superior to carbon steel woks in heat retention and uniform heat distribution and also allow forming a more stable layer of seasoning which makes it less prone to food sticking on the pan.  Carbon Steel woks are a little less expensive and still perform very well.  Although there are several sizes my customers usually prefer the 12” or 14” woks. It allows for big and small cooking. The handles are designed to stay cool on the stovetop, so you can easily remove the pan from the burner without using potholders. Its curved sides diffuse heat and extend the cooking surface, which helps with tossing and stirring. The great depth allows ample room to cook a whole fish, if so desired. Simmering, deep frying, or steaming, are just a few of its multiple uses. Season them with vegetable oil before use and after cleaning. Where ever your tastes take you this pan can deliver. 

Call us at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store for those cool tools to help you with your special dinner. We’re open 11 a.m. to 3 p.m. Monday through Saturday on an appointment basis and knocking at the door. We only let one person in at a time and practice social distancing. Also knife sharpening is still available! 

Oh and when you’re looking into each other’s eyes from across the table remember my Foodie Friends; “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

Hello my Foodie Friends!

We are certainly in an unprecedented time. Going to the grocery store has taken on a new meaning. This stuff makes us smile or chuckle or laugh out loud, exactly what we need as we face an unknown future amid the most serious disruption of our normal daily routine. Stress, boredom and a natural appreciation for culinary pleasures is sending millions under home confinement to the same place – back to the basics of cooking at home. For some, that means a new challenge of cooking from scratch more than usual (if that’s you, you might find solace in cooking from the pantry or freezer). But for those who have always loved cooking as both a respite from the news and a creative hobby, being inside during a pandemic presents a unique opportunity to get cozy with finicky and time-intensive recipes and kitchen skills that have previously been hard to carve out time to try. 

This is a time to do some of the things that you have put off for so long being challenged on time. Since we are all together under one roof; getting back to the basics takes on a new meaning. 

Cooking can be a way to nurture your self and learn things and stay active. It can be therapeutic focusing on that recipe you have always wanted to try, instead of thinking about the other worries you may have.

During this time of crisis and uncertainty; stay connected through cooking as a family, call your family and friends, and get back to the roots of cooking at home and eating as a family. Realize that this is a short period of time, and will change. Take time to lay low, smile and enjoy each other. Put some music on, dance, sing, and cook together under one roof. 

We at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store try to live by the definition of family (we consider our foodie friends our family). While the direct legal and genetic relationships you share with others can help you create your definition of family, there is more to family relationships than these basic concepts. A true family provides emotional and spiritual kinship through our shared values, beliefs, and tradition, our common interests and experiences, and being a support during difficult times like these (acting as inspiration and giving unconditional friendship). Please call our store phone number (leave a message) if you need culinary items that we may stock. We can work out how to get them to you. 

 Take Care,
John & Paula

Community life in and around Saratoga has shut down in the effort to slow the Coronavirus spread. One space that remains open is the Saratoga Farmers’ Market on Saturday mornings at the Wilton Mall.

The market, deemed an essential service, set up outdoors last Saturday in the parking lot outside the shuttered mall. Market staff created “stalls” out of parking spaces and placed vendors in spots that were spaced to maintain a safe distance.

Vendors set up tables and in some cases tents. They donned rubber gloves and had disinfectant wipes and sanitizer on hand.

What makes farms and farmers’ markets essential?

Most crucially perhaps is the fact that they offer food that is locally grown. You can find fresh vegetables, eggs, and chicken at the Saratoga Farmers’ Market, along with such storable vegetables like carrots and potatoes; beef, pork, lamb, and goat; and even shelf-stable sauces, pickles, and dried beans.

“We need to be able to get our food to the community,” said Jason Heitman, of Green Jeans Market Farm, a vegetable grower.

“Farms are the heart of community,” added Julie Noble, of Ramble Creek Farm, which offers mushrooms and meats. “It’s important to keep food local, especially at this time.”

Farmers’ markets rarely operate outdoors before May. Last Saturday was sunny but windy, with temperatures that were below freezing. As a vendor myself, I shivered through three layers of jackets, wool socks, and gloves. I filled my table with eggs and set out coolers of meat. I was unsure what to expect, but as market regulars and new customers arrived, it quickly became apparent that many hungered not only for food but a sense of community, too. 

Amid sales, vendors and customers exchanged news. There were no handshakes or hugs, but plenty of laughs and well wishes.

“We’ll be continuing the market every week,” said Beth Trattel, market board president and owner of Something’s Brewing “We’re working with the mall to ensure that the space that we’re in remains safe.” 

Kelley Hillis of Puckers Gourmet Pickles could not offer samples of her pickles but did display their award-winning ribbons on her coat.

“Farmers markets are vital,” she said. “The money spent here supports a local producer. It helps keep my family, and other farm families fed.”

The Saratoga Farmers’ Market is 9:30 a.m.-1:30 p.m. at the Wilton Mall. Follow our updates on Facebook, Twitter, and Instagram, and in our weekly e-newsletter. 

Efforts to slow the Coronavirus spread prompted us to cancel last week’s Saratoga Farmers’ Market. We are optimistic the market will take place this Saturday at the Wilton Mall and will post any updates on our Facebook page and other social media. .

We value our shoppers, farmers, and the communities we serve. Your health is important to us. Current health guidelines indicate that foods available at producer-only farmers markets such as ours are likely to be safer than goods obtained from groceries or delivery services because the distance that the food travels is shorter and the number of persons handling it is less. Purchases at our market also support local businesses.

We are working with mall management to expand the market’s space. If weather permits, more vendors may set up outdoors. We also are encouraging vendors to keep hand sanitizer and anti-bacterial wipes at their tables and to wear gloves or use some other means of keeping their hands out of direct contact with raw foods. All prepared foods will be prepackaged, and we have put the offers of samples on hold.

Here’s how you can help us keep our market healthy, too: 
• Wash your hands if you eat just before shopping.
• Try not to congregate too tightly around vendor tables.
• Allow our vendors to hand produce, meats, eggs, cheeses, and other food items to you. Try not to touch baskets of carrots, bags of lettuce, cabbage heads or other such items yourself.
• Be patient, as vendors clean their hands in between handling produce and money. Some vendors might have different people delegated to taking care of these tasks.
• If you are not feeling well, do not enter the market directly. Contact our vendors in advance, or the market manager. We can arrange for a curbside pickup, and in some cases, a delivery. 

Last week, Pleasant Valley Farm drew on its extensive mailing list to survey customers and based on the nearly 70 responses, set up a drop point for preorders as well as a home delivery service. As Pleasant Valley’s Robert Arnold said, the goal “is to provide fresh, healthy produce to all of our faithful customers in the region any way we can.” We look forward to seeing you soon. 

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

Many of these businesses are offering pickup and delivery options. See below for the Saratoga Farmer’s Market Vendors’ Contact Information:

FROM THE FARM

Argyle Cheese Factory (Cheese, yogurt)
518-638-8966, cheeseplanning@yahoo.com 

Battenkill Valley Creamery (Milk)
518-854-9400, pam@battenkillcreamery.com

Elihu Farm (Lamb, eggs)
518-753-7838, elihufarm@yahoo.com

Gomez Veggie Ville (Vegetables, fruits)
518-686-5212, gomezfarm@gmail.com

Green Jeans Market Farm (Vegetables)
518-232-1968, greenjeansmarketfarm@gmail.com

Kokinda Farm (Vegetables, jams, bread)
518-763-7856, lauriesjams@aol.com

Lewis Waite Farm (Beef, pork)
518-692-3120, farmoffice@csalewiswaitefarm.com

Longlesson Farm (Beef, chicken, pork)
518-753-2163, chris.longlesson@gmail.com

Mariaville Mushroom Men (Mushrooms, meats)
518-810-6061, mariavillecsa@gmail.com

Moxie Ridge Farm (Cheese, yogurt, meats)
518-620-6464, lee@moxieridgefarm.com

Pleasant Valley Farm (Vegetables, fruits)
518-638-6501, arnold.pvf@gmail.com

Ramble Creek Farm (Mushrooms, meats)
518-769-0897, josh@ramblecreekfarm.com

R&G Cheesemakers (Cheese, yogurt)
518-892-6701, rgcheese@hotmail.com

Saratoga Apple (Apple products)
518-695-3131, saratogaapple@gmail.com

Slate River Farms (Beef, chicken, eggs)
518-258-3858, nellie@slateriverfarmsny.com

Squashville Farm (Meats, eggs, vegetables)
518-650-5881, squashvillefarm@gmail.com

Underwood’s Greenhouse/Shushan Valley Hydro Farm
(Hydroponic vegetables)
518-854-9564, peunderwood8@gmail.com

ARTISAN ITEMS

Ballston Lake Apiaries (Honey, pollen, candles)
518-384-2539, gothoney@aol.com

Earth to Mind (CBD products)
518-353-1150, shane@earthtomind.com

Feathered Antler (Art, clothing)
518-290-7461, featheredantler.com

Freddy’s Rockin’ Hummus (Hummus)
518-727-6966, salmacis99@yahoo.com

Grandma Apple’s Cheesecakes (Cheesecakes)
518-368-6091, grandmaapplescheesecakes@gmail.com

Healthy Gourmet Kitchen
(Soup/stew mixes, dips, seasonings)
518-527-1472, mary@propelmedia.com

High Peaks Distilling (Spirits)
518-512-6098, windinthewillows17@gmail.com

Junbucha (Kombucha drinks)
518-353-1150, shane@junbucha.com

Mangiamo (Pasta)
518-450-4006, rose.mangiamo@gmail.com

Moon Cycle Seed Company (Seed blends)
315-323-3153, mooncycleseedcompany@gmail.com

Muddy Trail Jerky (Beef jerky, dips, seasonings)
518-642-2194, muddytrailjerky@gmail.com

Mugzy’s Barkery (Dog treats)
518-573-0400, jaimekp515@gmail.com

Puckers Gourmet (Fermented and pickled foods)
518-854-3301, puckerspickles@gmail.com

Saratoga Chocolate Co. (Chocolate)
518-222-5366, saratogachocolatecompany@gmail.com

Saratoga Garlic Company (Garlic products)
518-581-4093, saratogagarlic@gmail.com

Saratoga Peanut Butter Co. (Peanut butter)
888-967-3268, customerservice@saratogapb.com

Slate Valley Farms (Maple syrup, honey)
518-642-3265, slatevalleyfarms@aol.com

Something’s Brewing (Coffee, teas, lemonades)
518-531-4197, trat2013@gmail.com

Springbrook Hollow Farm Distillery (Spirits)
518-338-3130, sbhfdistilling@gmail.com

The Vermont Spatzle Company (Spatzle noodles)
802-265-1234, vtspatzle@gmail.com

Vital Eats (Vegan prepared foods, sauces, spices)
518-281-9461, reuben@vitaleats.com

Yankee Distillers (Spirits)
518-406-3245, info@yankeedistillers.com

READY-TO-EAT & BAKED GOODS

Daily Fresh (Indian food)
518-698-6264, dailyfreshfood2019@gmail.com

Euro Delicacies (Meditteranean food)
518-210-5436, eurodelicacies1@gmail.com

Giovanni Fresco (Italian food)
518-949-1913, giovannicasanica@gmail.com

Mrs. London’s (Baked goods)
518-581-8100, mrslondons@gmail.com

My Dacha Slovenian Cafe (Eastern European food)
518-272-3505, mkrazi820@gmail.com

Petra Pocket Pies (Mediterranean food)
518-744-9310, petrapocketpies@gmail.com

The Chocolate Spoon (Baked goods)
518-580-9577, mplace@nycap.rr.com

The Food Florist (Frozen prepared meals, pies)
518-545-0623, orders@thefoodflorist.com

Hello my Foodie Friends!

I love cheesecake. There I said it. I think my love of cheesecake stems from early in my childhood watching my relatives entertain and cheesecake being one of those wonderful dessert items that was served with coffee after the meal.  As a child, I was given a piece if I was good. Being one of five children, that was often times a challenge. So, why do so many people love to eat cheesecake? Cheesecake is creamy and yummy and can please some of the most discerning taste buds. The cheesecake has evolved with so many recipes over the years adopting ingredients from family traditions, or by adding fillings or flavors making it a personalized treat. Making cheesecake can be easy. The ingredients and the recipe can be flexible.

Cheesecake can be a unique global dessert. Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! In spite of all the variations, the popular dessert’s main ingredients – cheese, wheat and a sweetener –remain the same. No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world this creamy cake remains a favorite for sweet tooth’s of all ages.

To help make a cheesecake, you do need very important tools – the Spring form Pan.

Spring form pans are a kitchen essential for producing flawlessly smooth cheesecakes, perfectly crusted tarts, or intricate ice cream cakes without damage to their tops, bottoms, or sides. Meant to eliminate the risks associated with removing cakes from traditional pans, removing your product from the pan is the final step before placing your delicate treats on display, serving to your family or guests, or packaging them to go.

Many people ask me how I won Paula’s heart and I tell them on our first date I brought a dozen Red Roses and a cheesecake to meet her Mom and Dad.  When I entered their home carrying both of them Paula said, “Wow, how did you know my mom loves cheesecake?” Thinking quick on my feet, I looked at Paula’s mom and said “here I got these for you!”   Paula’s mom quickly responded: “no one ever gets me flowers and cheesecake!” Her dad (retired Army Master Sergeant) just smiled at me and said in his southern drawl: “nice job young man”.  I was on a roll with my improvising and I told them that, in my family, it is a custom to give gifts to the mom.  So my sage advice to all young suitors out there is take care of the Mom and good things will follow. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. We have an assortment of spring form pans and accessories to assist with adding that special dessert to your menu. Remember my Food Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Hello my Foodie Friends!

The upcoming week includes a very fun holiday; it is St. Patrick’s Day. My mother, who was Italian, used to say “Everyone is Irish on St. Patty’s day.”  My father, who was Irish, always agreed because if he didn’t he ran the risk of not getting her delicious Corned Beef and Cabbage. So here is to all of our “Irish” lads and lassies.

So how did Corned Beef and Cabbage become an American dish served on St. Patrick’s Day? From the Middle Ages until sometime in the 19th century, the Irish were known for producing salted meats. It was actually considered their specialty. Most of the salted meats created in Ireland were done so for trade. The salted meats were deemed too luxurious for the poor Irish, so it went out of the country and the Irish would have to resort to other measures for meaty pleasure.  The closest and cheapest thing the Irish could get their hands on in terms of cured meats was salt pork — meat that’s similar to bacon. It was a staple for the Irish, and could be found in almost every home. As the Irish migrated to the United States, they couldn’t find salt pork in their new home, and bacon, the closest substitute, was insanely expensive. Thus, they turned to corned beef. It was the one thing Irish immigrants would eat in the U.S. because it reminded them of home.

The truth is, most Irish folks don’t eat corned beef and cabbage nowadays. However it’s become a tradition Irish-Americans readily adopted, and welcomed as part of the Irish-American heritage we have here now.

Preparing Corned Beef and Cabbage does require some essential tools. As you look for tools to use to make your Corned Beef and Cabbage; you may need a Dutch oven or a stock pot, and a good chef (cooks knife). The chef’s knife (sometimes called a cook’s knife) is the most important knife to have in your kitchen and within your knife collection. A chef’s knife is the go-to tool for more than 90 percent of daily kitchen tasks including most slicing and dicing of fruits, vegetables, meats, and fish. And while a chef’s knife may be the “king of the kitchen,” it should not be used to butcher or carve poultry, to remove the skin of large vegetables such as butternut squash, or, as some people have tried, to puncture a hole in cans. The broadness of a chef’s knife blade makes it unwieldy for tasks better suited to a smaller knife.

Many of our customers ask me what is the best brand knife to have. Choosing a chef’s knife “is like a dance partner.” A knife that feels comfortable and graceful in your hand might feel klutzy to someone else. When you start shopping for that perfect chef’s knife—one that will make slicing, dicing, chopping, and mincing more pleasurable, precise, and effortless—it’s important to identify your personal preferences, and to realize that there isn’t one knife that’s right for everyone. Finding your ideal knife might take a little time, but you’ll know it when you’ve found it. Once you’ve got a knife in your hand you should immediately get a sense of its fit. It should feel comfortable, like a natural extension of your hand. It should inspire confidence, not instill fear. If it feels wrong, move on. If it feels pretty good; start chopping (or mock chopping), noting how you respond to the knife’s physical characteristics.

Weight: You’ll need to try several knives to find your ideal knife weight. One school of thought believes a hefty chef’s knife cuts through foods easier because it “falls” with more force. Another thinks a lighter chef’s knife flows more freely and lets you maneuver the knife more skillfully. Bottom line: Choose the style that feels right to you.

Balance: “Perfect balance” is in the palm of the beholder. Judge balance by gripping the knife by its handle. If it feels uncomfortably weighted toward the back of the handle or toward the blade, then it probably isn’t for you. An unbalanced knife will make you work harder. Side-to-side balance is also important. When you come down on the blade, the knife shouldn’t feel unstable, as if it wants to teeter toward one side or the other.

Size: An 8-inch chef’s knife is the most popular among home cooks because of its versatility. A 10-incher’s longer blade can cut more volume but may feel intimidating. A 6-inch chef’s knife can offer an element of agility, like that of a paring knife, but falls short when working with volume or when slicing through something large, like a watermelon.

As you prepare for your St. Patrick’s Day celebration events, stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, and let us help you choose the best knife for you. We carry some of the best knives made in the world. As you celebrate, be sure to compliment the chef and the host: 

“Corned beef and cabbage and leprechaun men. Colorful rainbows hide gold at their end. Shamrocks and clovers with three leaves plus one. Dress up in green—add a top hat for fun. Steal a quick kiss from the lasses in red. A tin whistle tune off the top of my head. Friends, raise a goblet and offer this toast— ‘The luck of the Irish and health to our host!’” – Richelle E. Goodrich

Remember my Foodie Friends “Life Happens in the Kitchen!”

 Take Care,
John & Paula

Upon the first look, the farmers’ market can be overwhelming. Tables are piled high with produce, coolers are full of meat and cheeses, and display cases tower high with bottles of syrup and jars of jam. In addition, products available at the farmers’ market change slightly each season. Here’s a peek at 10 things you might not know are sold at the Saratoga Farmers’ Market.

SHAVING SOAP
“Soft Serve” shaving cream is an old-fashioned wet shaving soap made from goat milk and pig lard. This nourishing specialty soap is made exclusively at Moxie Ridge Farm. Just add some water, lather with a shaving brush, and enjoy the lather for a smooth shave.

MUSHROOM COFFEE & TEAS
Mariaville Mushroom Men have made it easy to enjoy a daily serving of mushrooms with their perfectly blended mushroom teas that come in easy to use teabags. Looking for something a little more robust? Scoop, stir and enjoy their instant mushroom coffee. 

SPÄTZLE (GLUTEN-FREE)
The Vermont Spätzle Company has traditional spätzle that is no-boil, ready in 5 minutes, and gluten-free. What’s even better is that this spätzle is as versatile as it is tasty. The Vermont Spätzle Company has dozens of quick and easy spätzle recipes on their website.

GOAT
Goat has a distinct flavor that is leaner than lamb and can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Find a variety of cuts, ribs, and roasts at Squashville Farm.

DOG TREATS
Dog treats are serious business at the farmers’ market. Longlesson Farm and Lewis Waite Farm both offer beef bones specifically for dogs. Something’s Brewing makes ‘beastly bites’ dog biscuits from all-natural ingredients. And, Mugzy’s Barkery has a whole line of treats and cakes made from all-natural and organic ingredients.

CBD OIL
With high-quality hemp grown and processed here in New York, Earth to Mind CBD products are designed to help relieve stress, soothe pain, and attain a sense of well being when added to your holistic routine. If you’re looking for an alternative form of healing, visit Earth to Mind about adding CBD oil to your holistic routine.

TAKE-HOME MEALS
The Food Florist offers a variety of frozen take-home meals made with carefully sourced ingredients so you won’t have to compromise over convenience. The Food Florist offers a variety of casseroles and lasagnas to choose from, even breakfast and gluten-free options.   

HORMONE BALANCING SEED BLENDS
Seed cycling is an easy and functional way to get nutrients in the body to help women rebalance their hormones. Moon Cycle Seed Company blends four seeds: pumpkin, flax, sunflower, and sesame. When ingested in a specific combination daily, they provide the body with essential nutrients.

SHOOTS
Whether you eat them by the handful, put them on a salad or sauté them with garlic, pea and radish shoots offer a burst of nutritious and delicious flavor. Varieties of shoots are growing in the greenhouse at Pleasant Valley Farm and Green Jeans Market Farm. 

BEEF JERKY
Muddy Trail Jerky offers handcrafted beef jerky in 13 flavors. Sweet, savory, or spicy options include Bourbon Barbecue, Habanero Mango, Bacon & Molasses just for starters. Visit their stand for over 50 varieties of dips, rubs, seasonings, and meal starters. Is beef not your thing? Try Zen Jerky by Vital Eats. This flavorful, plant-based jerky is packed with protein. 

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.