Hello  my Foodie Friends!   

There are so many “must haves” in the kitchen. As I was cooking with Paula the other day, I found myself using the term “pass the frying pan” and using it more than once. I realized that the frying pan (skillet) is one of my most used cookware tools. A frying (skillet) pan is  a flat-bottomed, shallow pan with a slanted side and long handles. It is designed for sautéing or for shallow-fry foods. Frying pans come in various sizes from 8” to 12” (with some at 7, 9, and 11”). There are a variety of surfaces that include ceramic, non-stick, stainless steel, carbon steel, and cast iron. 

The frying pan can be considered an essential for any kitchen. They are easy to use and offer the ability to create a surface that heats up quickly. They are a versatile tool to use from frying to browning, searing, oven finishing using for pan sauces, or for making eggs in. With the frying pan being an integral part of the kitchen, care of the frying pan is very important to keep in mind based on what they are made of. Frying pans such as cast iron and carbon steel ones require seasoning upkeep. Frying pans with ceramic and non-stick surfaces require proper care with the types of tools used within the pan, how they are cleaned, and the temperature they are cooked with. An important point to know about frying pans is the way you use the heat. 

Stainless steel frying pans are a work horse. The multi-ply pan comes with an aluminum or copper core with stainless steel coated on the inside and outside of the pan. The multi-ply pan functions as a heat conductor. You can cook practically anything in a stainless- steel frying pan. They can tolerate higher levels of heat than a non-stick pan and are typically safe to put in the oven (of course use an oven mitt when taking it out of the oven since the handle will be hot). They are great for menu items that require high sears and oven finishes like steak, chicken, and pork. When cleaning a stainless-steel pan, cool the pan first. You may need to soak it. Use an item like Bar Keepers Friend as a mild and safe product to scrub your pan back to its beautiful stainless finish. We encourage hand washing versus putting in the dishwasher. 

When using a non-stick frying pan, keep in mind that the non-stick coating can be compromised from excessive heat. The non-stick pan is best for delicate foods like eggs, fish, crepes, or various sauces that require low to medium heat. Acidic foods can also wear away the coating. Most non-stick pans require the use of wood, silicone, nylon, or rubber utensils. There are many new non-stick pans that now permit the use of metal tools. It is not recommended to put non-stick pans in the dishwasher as the surfaces usually cannot handle the dishwasher heat. The most important part of caring for your non-stick fry pan is to not go above medium heat. 

Cast iron and carbon steel frying pans are heavy and very versatile. They can be used from cooking eggs, to frying, searing, and baking. You can use higher temperatures with cast iron. However, cast iron and carbon steel pans need to be seasoned and properly maintained. There are coated cast iron pans that are glazed with an enamel coating that makes it easier to clean. 

The bottom line is you need to determine what your cooking style is and what you wa.nt to use the frying (skillet) pan for to choose the right kind of pan. You may need several for various foods that you are cooking. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place to round out your kitchen with the tools you need to create your best possible culinary collection. Remember my Foodie Friends, “Life Happens in the Kitchen.”

Take Care, John & Paula

Thick soups, hearty meats, cheese, and rustic bread. For a lot of us, these are the foods of fall. They’re warming, flavorful, and rich – and sometimes perhaps a bit too rich to easily digest.

However, pairing these fall favorites with such seasonal chicories as Italian dandelion greens, radicchio, frisée, escarole, and Belgian endive can help. These beautifully colored, glossy leafy vegetables all offer meals a bitter taste. That taste helps break up the fat and can be quite pleasing to the palate.

“Bitterness is valued by many culinary traditions around the world,” says Andrea Grom of Green Jeans Market Farm. “In French and Italian food traditions, bitter greens are typically paired with rich foods because they aid digestion.”

Grom first encountered chicories in 2009 while volunteering on organic farms in Italy and Germany through a program known as World Wide Opportunities on Organic Farms, or WWOOF, which young farmers often tap to gain experience and exposure to different regenerative agricultural practices. At a farm in Tuscany, she fell in love with salads made with radicchio and Italian dandelion greens that her hosts prepared as well as a creamy risotto that included shredded radicchio. Later in southern Bavaria in Germany, she got acquainted with sugarloaf radicchio, a fall staple for Green Jeans, for several years. Her hosts created salads with radicchio, toasted walnuts, and chopped apple.

Longtime New Yorkers make escarole a part of Greens & Beans, a dish featuring cannellini beans, sausage, and a green. Many of my customers introduced me – a transplant – to what has become one of my favorite dishes.

Grom notes that chicories grow best in fall and spring. They are packed with nutrients and fall crops and can be wrapped tightly and stored in refrigerators for several weeks.

Green Jeans is among the many Saratoga Farmers Market vendors offering chicories this season. Look for the frilly leaves of frisée, curly escarole heads, deep red and purple radicchios, plus the green Sugar Loaf. Also, check out the spiked leaves that define Italian dandelion – not quite the wild leaf and yellow flower that fills our backyards and woods in early spring but still related. All of these, says Grom, “are vibrant, healthful greens that are wonderful as salads and in comfort foods.”

The Saratoga Farmers’ Market is open Wednesdays from 3 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m. at High Rock Park. The farmers’ market will move to the Wilton Mall on November 5. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram. 

Hello  my Foodie Friends!   

When the temperature drops, it’s time to head to the kitchen to make a hearty, warming meal. Comfort food is all about hearty casseroles, soups, and warming stews. We love anything that gets slow-cooked, roasted or baked for maximum coziness. This time of year brings back memories of growing up in an Italian/Irish household (passionate mix). My fondest childhood memories were of all of my Aunts and Uncles coming over with my cousins. The house was full of activity, laughter, and of course, tons of food. The women in our family would conjure up traditional family recipes for all of us to devour while the men in the family chatted about politics, sports, and general life issues. One of my mom’s precious cooking tools was the cast iron Dutch oven. I can recall the smells of sauce, stews, and soups being made in this versatile vessel. They were in every one of my friends’ kitchens also. It was one of my favorites as head dishwasher in the family because it was the easiest pot to clean since there was no soap used and just hot water and a stiff brush and you were done. When mom said to get the Dutch oven out of the cabinet and put it on the stove, we knew we were in for a great meal. 

I have had many customers stop in and talk about how they love their Dutch ovens and how they use it for just about everything. A Dutch oven is the most versatile pot in your kitchen. A good Dutch oven is a kitchen essential, heavy and thick enough to conduct and retain heat and deep enough to handle large cuts of meat and quarts of cooking liquid. So many customers have discussed how they bake bread, make stews, or their favorite sauces or soups in their LeCreuset, Staub, Chantal, or Lodge Dutch oven. Dutch ovens are tall, heavy pots with tight-fitting lids. They are used primarily for slow-cooking methods such as braising and stewing. “Dutch oven” is the generic term for these pots. The often rustic, all-iron Dutch ovens can be used both on stove tops and in ovens, and some can be used over and under coals. The more stylish Dutch ovens specifically are known for their ability to go from the stove top–for quick starting techniques such as browning–straight into the oven for the longer cooking process. 

At Compliments to the Chef, we carry an assortment of Dutch Ovens. Autumn is a perfect time to make your favorite hearty culinary delight. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place in Saratoga Springs for the tools that help you with your favorite recipes. Remember my Foodie Friends: “Life Happens in the Kitchen.”

Take Care, John & Paula

Hello  my Foodie Friends!   

Autumn spice and foods are among the beauty of this time of year. Along with the scents and visually stunning colors, is the time of year for hearty stews, salads, and spectacular comfort foods. With the chilly autumn nights, we yearn for the warm cozy foods. Autumn is such a beautiful time of year for foodies. It’s time to take trips to the orchards, time to get back to roasting and baking, and maybe even experimenting with delicious hot beverages. 

Baked macaroni and cheese has always been one of my favorite autumn comfort foods. During my childhood, pasta was always a staple to almost every meal. However, it was always a treat when my mother would make us home made mac n cheese. It comprised of the two things I loved; pasta and cheese. It was ooey and gooey and did not take much cajoling to get me to eat. I can recall the crackle sound of the cheese as it melted and browned in the oven. 

There was so much excitement in the kitchen as three little boys and two little girls were for a brief period mesmerized by the sounds and the smell of a kid’s favorite meal.

We knew that if we were quiet and let my mother cook, we would all get to taste her work. My mother had a master plan to get her few minutes of serenity and it worked every time. It was her super power. 

Mac n cheese also offers the ability to do just about anything you want to it. You can add BBQ pulled pork to the top or add delicious vegetables to it. There are many baking dishes to bake mac n’cheese in: stoneware/ceramics, cast iron, glassware and metal.  

Cast Iron Bakeware

Cast iron is affordable, and it only gets better with age! The most popular type of cast iron bakeware is the cast iron skillet, but you can get just about any shape of bakeware in cast iron. As long as you care for your cast iron and season it properly, you won’t have to worry about the metal reacting with the food. Cast iron skillets are the holy grail of bakeware. They are truly are the ultimate kitchen utensil. They have the versatility of metal, the reliability of glass, and produce the quality of flavor from ceramic stoneware.

Just make sure you season your cast iron skillets are seasoned properly. Doing this will prevent the metal from reacting with your food; plus, it makes it much easier to clean.

Glass Baking Dishes

Glass bakeware is probably going to be your go-to for most recipes. And that’s for a good reason: it’s good at conducting heat. 

Ceramic Stoneware Baking Dishes

Ceramic stoneware is really the best option for baking things evenly. It behaves similarly to glass, so it’s probably best to stick to more savory dishes, although desserts muffins and quickbreads do well in stoneware.

Metal Baking Dishes

Metal baking dishes are probably the most common type of bakeware. They are versatile, easy to clean, and they’re great for baking things like quick breads, muffins, and other sweet treats.

This autumn season, Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for an assortment of cool tools to assist with your autumnal creations. Remember my Foodie Friends; “Life Happens in the Kitchen.” 

Take Care, John & Paula

The whoosh of fall is here. It’s the time of year when we trade beach bags for light jackets, mums and pumpkins replace annual outdoor flowers, and summer salads give way to warm, comforting meals. While our lives are busy with obligations and activities, here are some ideas to slow down and get in the season’s spirit.

Fall Decor 

The season’s harvest of pumpkins and gourds of all shapes, sizes, and textures encourages creativity in indoor and outdoor decor. Hardy fall plants such as mums and flowering kale offer a fresh burst of autumnal color to front steps and window boxes. You can also find cut flowers and stunning dried wreaths at the Wednesday and Saturday farmers’ markets. 

Warm Meals

Cooler temperatures call for soups, stews, and oven-roasted meals that have the benefit of warming the house without turning on the heat. Fall produce such as squash, Brussels sprouts, and freshly dug potatoes are ideal for roasting with olive oil, salt, and pepper. Stew meat, chicken, lamb, pork, and beef roasts are fall favorites. They are easy to prepare and result in flavorful meals. 

Pumpkin Spice Everything

Love or loath, pumpkin spice is everywhere this time of year. Local producers do it right and use natural ingredients. From classic pumpkin pie by The Food Florist to pumpkin spice chèvre by Nettle Meadow, pumpkin spice products are aplenty at the farmers’ market. Are you looking to replicate the classic pumpkin pie spice yourself? Try Muddy Trail’s pumpkin streusel muffin mix and pumpkin pie seasoning (which is also excellent in pancakes on lattes, etc.).

Seasonal Comforts

Warm up with Feathered Antler’s soft knit hats and cozies as the temperature dips. Kim Dolan Designed has hand-dyed plush sweatshirts and long sleeve shirts. Kokinda Farm makes corn toasty warming pads perfect for relaxing and warming cold bed sheets. You can find comfort in a hot cup of locally roasted coffee or a custom tea blend from Something’s Brewing. Or maybe a Slate Valley Farms’ maple syrup drizzle on a steamy bowl of oatmeal. However you find comfort, fall encourages the pursuit. 

The Saratoga Farmers’ Market is open Wednesdays from 3 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m. at High Rock Park. The farmers’ market will move to the Wilton Mall on November 5. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.

If you are local to Saratoga Springs, you’ve probably heard about the 7th Annual Giant Pumpkinfest happening this Saturday, September 24, from 9 a.m. to 4 p.m. This free, family-friendly event is a collaboration between the Saratoga County Chamber of Commerce, the Saratoga Springs City Center, and the Saratoga Farmers’ Market. 

At 9 a.m., the farmers’ market bell will ring, signaling a start to the festivities. Pumpkinfest is a special day for the Saratoga Farmers’ Market as vendors will feature pumpkin-themed products like pumpkin chèvre, pumpkin peanut butter, pumpkin pies, pumpkin spice lattes, and, of course, the pumpkins themselves. Local farms will bring a plethora of pumpkins and gourds of all shapes, sizes, and colors. 

Market-goers will also find free, fun activities at the Saratoga Farmers’ Market, like a “guess the weight of the pumpkin” contest, no-mess pumpkin painting for children, live music performances, and a pumpkin rolling contest on the lawn. The farmers’ market will be open until 1 p.m. at High Rock Park.

At the Saratoga City Center Parking Garage on High Rock Avenue, spectators will find the giant pumpkins on display, with a competitive weigh-off beginning at 11 a.m. Additionally, more vendors will be set up outside the parking garage until 4 pm.

The farmers’ market is ideal for experiencing the seasonal transition into fall. Summer’s offerings give way to the upbeat of the autumnal rhythm, introducing winter squash, brightly colored mums, and freshly-picked apples. 

You will find fall staples like apple cider, cider donuts, jams, and pies. And vendors’ tables will continue to be abundant with cabbage, beets, potatoes, peppers, and more. Farm-raised meats and poultry, fresh eggs, artisan cheeses, baked goods, and many other locally sourced items are available throughout the season. 

Fall also initiates a season of activities at the farmers’ market. Every Wednesday in October, from 3 to 6 p.m., the market will offer live music, a craft, and an activity for children and families. 

On Wednesday, October 26, local families are invited to a Halloween costume contest for kids, trick or treating, crafts, and activities hosted by market volunteers and the Saratoga Springs Public Library.

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.

Hello  my Foodie Friends!   

This past week both my wife and I celebrated our birthdays (having a birthday one day apart from each other was one of the many reasons I married her!). My birthday also reminds me of my mother who I lost years ago. I think about her every day. Back to school time brings back memories of my childhood and the chaos of getting five children to do their homework, eat dinner, brush their teeth, and get to bed every school night. I often reminisce about the work my mother had in raising three boys and two girls. 

The family dinner was a very important mealtime during my childhood. Especially with going back to school, my mother was insistent that we were home and ate as a family during that time. Often, she had to explain why she chose a particular meal choice or why she wanted us to wash our face and hands before dinner. My mother was very patient but always used her standard answer to any of these questions; “I’m the mother, that’s why.” The biggest thing for my mom was to have the whole family eat dinner together so even if Dad had to work late, she would have us wait. To tide us over she would let us snack on a glass of milk or some fruit. We would have an apple, pear, peach or plum. No crackers or bread. 

Having dinner with freshly washed kids and a great meal ready for my dad was a sense of pride for her. Dinnertime was special. There wasn’t a lot of conversation, but my father would look at my mother with a very tired smile and say, “you are the best.” I think about these meals we had together often. Recently, when a friend of mine whose whole life is about going to meetings, told me he could not miss an upcoming family meal. I asked him why? He said it was the last day before school started and they had a tradition to have a least that dinner together as a family and he would not miss it for anything. 

I know it’s maybe not popular but if I was asked what’s important for the American family, I believe it’s sitting down and having that meal together every night. Chances are, when you think “family dinner” you imagine hearty, hot, home-cooked meals, served nightly. Perhaps rethink out your expectations and take some of that pressure off. Maybe you commit to gathering for a meal once a week: every Friday evening. The point is to eat together — regularly. I can honestly speak to this challenge. My wife and I were two ships passing in the night. Our lives were filled with long days, and the balance of sporting events and after school activities for our children. Dinner time was very much a challenge. Look at your family’s schedules – is there one night that looks more manageable than the others? If so, make that “family meal night.” Put it on everyone’s calendar and plan on being home at a certain time.

Have a nice family dinner tonight. Remember my Foodie Friends; “Life Happens in the Kitchen.” 

Take Care, John & Paula

From amaranth to zinnias, local farmers are growing various seasonal flowers and creating exquisite bouquets that represent the rhythm of the seasons from early spring to late fall.

At the Saratoga Farmers’ Market, flowers and mixed flower arrangements of brilliant sunflower faces, elegant snapdragons, dahlias, and lisianthus, just to name a few, adorn tables in buckets and vases every Wednesday and Saturday. Their petals and colors summon the attention of market-goers.

“I am super passionate about flowers, and I enjoy talking with customers and educating them about different varieties we grow,” says Amy Hoge, owner of Bark Hill Farm in Hebron. 

Bark Hill is one of several farms offering fresh-cut flowers at the farmers’ market this season. “I am trying to have flowers available as long as possible, seeding flowers in January and over-wintering flowers so that they begin growing even earlier,” explains Hoge.

At Old Tavern Farm in Saratoga Springs, Walt Borisenok and his staff work tirelessly at succession planting native plants, starting seeds in winter. This continual planting of flowers ensures that seasonal blooms are consistent for their bouquets.

Corinne Hansch owns Lovin’ Mama Farm, a certified organic farm in Amsterdam. Hansch attests to the process and rewards of growing flowers throughout the seasons. “Local flowers are the best because they represent so completely the season that we are in. Our fresh flower season begins in April with thousands of tulips grown in our unheated tunnels.”

If you’re wondering what’s so special about seasonal flowers, it’s important to understand that locally grown flowers often can’t be found elsewhere.

At Bark Hill, Amy Hoge describes the delicate nature of flowers and how some flowers have a shorter vase life than other varieties shipped to stores, sometimes traveling from other countries. 

Ryan Holub of Scotch Ridge Flower Farm in Duanesburg shares another key aspect of locally-grown flowers. “We cut our flowers a day before the farmers’ market, so they are truly fresh and long-lasting. They have no carbon footprint.”

Other local flower farmers echo the “freshly cut” fact, and there are also tips to extending the vase-life of flower bouquets. Walt Borisenok of Old Tavern Farm recommends changing the water daily and trimming the stem bottoms with clean scissors or pruning shears. 

It’s also important to note that some flowers have a longer vase life than others. For example, according to Ryan Holub of Scotch Ridge, lisianthus and marigolds live longer than dahlias.  

Another notable aspect of locally grown flowers includes the positive effects that plant diversity has on a garden ecosystem. Lovin’ Mama Farm experiences this first-hand as they grow diverse flowers and herbs throughout their fields to create a habitat for beneficial insects.

The first frost will signal an end to the growing season for fresh flowers, but flower connoisseurs can enjoy dried bouquets and wreaths endlessly. Bark Hill, Lovin’ Mama, and Old Tavern Farm offer dried arrangements.

Aside from purchasing fresh-cut flowers at the Saratoga Farmers’ Market, many local farms provide flowers for weddings, baby showers, funerals, and special events. To place a custom flower order, please contact farms directly.

“It is such an honor to be a local florist,” says Hansch of Lovin’ Mama Farm. “I feel a deeper connection to my customers and community when I provide flowers for their special occasions.”

You can also find cut flowers and arrangements from spring to fall at Balet Flowers & Design, Burger’s MarketGarden, Gifford Farms, Kokinda Farm, Leaning Birch Farm, Pleasant Valley Farm, and Saratoga Apple.

The Saratoga Farmers’ Market is open Saturdays from 9 a.m. to 1 p.m. and Wednesdays from 3 to 6 p.m. at High Rock Park. Find us online at www.saratogafarmersmarket.org and follow us on Facebook and Instagram.