Celebrate the Saratoga Farmers’ Market’s last indoor market of the 2024 winter season this Saturday, April 27th, at the Wilton Mall from 9:30 a.m. to 1:30 p.m.

Local farms and businesses are going strong, and fresh greens, spring vegetables, and various flowers are beginning to appear. Enjoy live music while you shop and support Saratoga’s local economy. Take advantage of the market’s t-shirt clearance, just $5 for a farmers’ market logo shirt while supplies last.

The outdoor markets at High Rock Park in downtown Saratoga Springs begin on Wednesday, May 1, from 3 to 6 p.m. and Saturday, May 4th, from 9 a.m. to 1 p.m. Stay tuned for an updated list of vendors for the summer season. Please remember that the farmers’ market needs volunteers. If you are interested, please email sfma.manager@gmail.com.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m. to 1:30 p.m. through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.

Hellomy Foodie Friends!

Spring time spurs so many of my childhood memories. Maybe it is not just one memory but many that makes Spring my favorite season of the year. As a child, every Spring when the snow was melted, I would go out to the golf course by my home and run through the newly thawed grass. 

It was still a bit cold out, however, I was brave with no jacket allowing the sun to keep me warm. Spring was a time when my father would have me paint fences, help him in cleaning up the lawn from the winter, and playing ball in the yard with my brothers and sisters along with a large group of neighborhood friends. Many of my childhood memories also include my fussiness in eating what my mother was making for dinner. She would often times explain why she was making a particular meal choice. Making five children and a husband happy and all agree on the meal choice would often end with her stating; “It’s because I am the mother and I said so, that is why!” Part of our meal preparation included the insistence that all five Reardon children were to wash our face and hands before dinner. My father would tag team with my mother instructing us to race to the sink. My mother’s meal creations were always delicious. During dinner 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”.  These memories remind me of the importance of sitting down and having that meal together every night.

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 were an important part of my mother’s cooking. My memories bring me back to a time when our Sunday dinners were a time of gathering around a table crowded with all of the mothers, aunts and grandmothers as they presented their cooking and discussed the ingredients and spices they used. 

Spices have a way of transporting you to another place and time. Whether its memories of smelling basil or mint from the garden for the first time, or the favorite dishes that you remember cooking with them. 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.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. We carry an assortment of spices to add flavors you have yet to try. Meal time is family time. Look at each other, listen to each other, tell stories, and talk about life. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, John & Paula

Hello my Foodie Friends!   

Think about how a compliment has affected you. It probably made you feel a little bit better than you already did. As most people know, being nice to someone goes a long way. Compliments work the same way; a compliment can really turn someone’s day around. While compliments may seem simple, they can have a large impact on you and the people around you, creating a ripple of positivity. Giving compliments is easy, socially productive and only gives positive feelings. It has no drawbacks. 

I love the name of our store “Compliments to the Chef.” When you enjoy great service at a restaurant, it’s easy to thank your server by leaving a generous tip. Thanking the kitchen staff for a great meal, however, is more of a gray area. Most people tell a server to send their “compliments to the chef,” but what does that even mean? In movies like “Ratatouille,” it’s a pivotal moment in the chef’s life. Chefs are artists and technicians, passionate about creating dishes that provide pleasure, comfort, and sustenance. They work in environments that are often intense and demanding, using their skills, creativity, and hard work to produce culinary delights. There is nothing like a meal prepared with love. It is even scientifically proven that food prepared with love and passion tastes much better. Chefs sometimes spend hours in the kitchen to prepare something delicious for you. It gives them a good feeling that their work is appreciated and they love to receive compliments for it (don’t we all?). At home or at a friend’s place, we do that easily. But in a restaurant, where the chef is hidden in his/her kitchen, it is more difficult.

TIP FOR TODAY

Make the effort – even at a restaurant – to give the chef a sincere compliment. If you can’t tell them in person, maybe you can drop a card along with your payment? It will bring a smile to their face!

Whether they’re an acclaimed restaurant chef, a local bistro cook, or even a friend or family member who loves to share their culinary creations, chefs deserve recognition for their efforts. At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we would like to compliment all of the chefs in our local community and to all of the chefs in our homes who show their love everyday by making our meals and creating those dishes that feed our souls. 

Make sure to “compliment the chef,” complement each other (it is ok). Find the good in something and let that person know about it. A compliment goes a long way. 

Remember my Foodie Friends, “Life Happens in the Kitchen.” 

Take Care, John & Paula

The Saratoga Farmers’ Market started in 1978 in a parking lot with a group of farmers who came together to provide fresh fruits and vegetables to the community. It has grown into a year-round award-winning farmers’ market that serves the greater area with locally grown and produced goods. 

The farmers’ market has become a small business incubator with a strong sense of community and camaraderie. Through the years, the Saratoga Farmers’ Market has also become a source contributing to food security through the SNAP and Fresh Connect programs and partners with local organizations like the Comfort Food Community.

As the market continues to grow and has begun to host community festivals, there is an increased need for volunteer support to assist with special events and routine needs. They have a small but mighty team of volunteers: The Friends of the Market. Although the vendors contribute throughout the season in various ways, as the market grows, so does the need for volunteers. The Friends of the Market helps to:

Assist at the information booth.

Provide directional and informational support at the market(s).

Provide vendor relief and guest support.

Support specific programming and festival activities. 

Assist with light setup and breakdown.

If you are interested in volunteering, please email the market at sfma.manager@gmail.com. The board will be recruiting now through mid-May before a volunteer appreciation gathering.

While the market at High Rock opens May 1st, its first community festival, The Festival of Lanterns, is scheduled for June 1st. The Saratoga Farmers’ Market, a 501(c)3 organization, is planning a series of fundraising efforts to support the composting program, educational outreach, a summer kids club, and community events. You can support the market with a $25 donation or amount of choice by visiting the market on Saturday or emailing sfma.manager@gmail.com for more information.

Here is a list of the Saratoga Farmers’ Markets coming up this season. 

Monday Market at Clifton Park (June through October)

Wednesday Market at High Rock Park (May through October)

Saturday Market at High Rock Park (May through October)

Indoor Market at Wilton Mall (November through April)

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. 

The Friends of the Market, a group supporting the Saratoga Farmers’ Market, started a composting program seven years ago. The program started small but quickly had overfilled bins, and for years it was hosted by Jim Carlson and Himanee Gupta of Squash Villa Farm. Jim brought and hauled the bins back to their farm and incorporated the material into their compost piles, helping rejuvenate soil at their former Greenfield Center site.

In 2022, Gupta received an award through Empire State University’s Foundation that gave her funds to develop projects tied to her scholarly and mentoring work as a professor with Empire State; by that point, Squash Villa had moved to a larger site in Easton. Running the growing farm required more time and effort, and Gupta had hoped the compost collection could evolve into something new. That is how the Scraps to Soil program began.

“I always had had a dream to close the loop on the compost project and bring bags of soil back to market customers; soil created from the food scraps they brought to the market,” explained Gupta.

The market contracted with Hope LaBonty, owner of Loving Earth Compost, who brought bins to the market every Wednesday and Saturday during the outdoor market season. As part of the agreement, Loving Earth Compost turned the scraps into soil and then brought the soil bags to the market, where they were sold in October 2023. The program was popular, and frequent shoppers looked forward to this weekly service.

Recognizing the community’s support of the program, the board voted to take the profit from the soil sale and apply it to continue contracting with Loving Earth Compost for the winter market. Due to a shortage of funding, the market could only contract for one small bin at the indoor/winter market, which is commonly overflowing.

In an effort to continue to provide and expand this service to the community, the Saratoga Farmers’ Market, a 501(c)3 organization, is planning a series of fundraising efforts to support the composting program, along with educational outreach and activities, a summer kids club and community festivals. One of our upcoming events to help fund these services will be in June with a Festival of Lanterns. You can support the market with a $25 donation or amount of choice by visiting the market on Saturday or email us at sfma.manager@gmail.com for more information on how you can contribute to the market.

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

Hello  my Foodie Friends!   

Do you often crave for something sweet? Why not try a crepe? When we think of Crepes, we often think of French cafes and light, rolled crepes filled with Nutella, bananas, and sprinkled with powdered sugar.  Did you know that many countries around the world have their own version of a crepe-like pancake?  Though many cultures eat their version of crepes for breakfast, some are more of a savory treat and can be shared at dinner.  

What is a crepe? A crepe is a thin pancake that can be filled with all sorts of delicious ingredients. They’re perfect for breakfast, lunch, or dinner. Also, it’s even better when topped with Nutella, bananas, or strawberries. Once you try a crepe, you’ll be hooked. They’re light, fluffy, and downright delicious!

What is the history of crepes?  Based on deBuyer.com which is the company we use for the crepe pans we carry at Compliments to the Chef: 

Crepes have been around for centuries and have a long and rich history. The earliest known crepes date back to the 12th century when they were made with buckwheat flour and water. These simple crepes were known as galettes and were popular among peasants in France and Belgium. In the 14th century, crepes began to be made with milk and eggs, making them richer and more flavorful. By the 16th century, crepes were widely available in Parisian markets and were enjoyed by all social classes. Crepes are still popular, with both savory and sweet versions enjoyed worldwide. Whether you want them for breakfast, lunch, or dinner, there’s no denying that crepes are delicious and versatile food.

How Are Crepes Made? Crepes are made from a batter of eggs, milk, flour, and melted butter. They are often cooked in a special crepe pan or flat griddle. Traditionally, the batter is poured into the center of the pan and then quickly rotated so that it spreads out evenly in a circle. Once cooked, the crepes are typically served with a variety of sweet or savory fillings. Nutella and fresh fruit are popular choices, but crepes can also be filled with meat, cheese, and vegetables (debuyer-us.com). 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry several styles of de Buyer crepe pans. If you are looking for the perfect fry pan to make crepes, pancakes, or tortillas, we have it: from the traditional blue steel crepe pan to nonstick or carbon steel, we have the material made for you. Try something different if you are looking for a light, savory, or sweet idea. Remember my Foodie Friends, “Life Happens in the Kitchen!”. 

Take Care, John & Paula

The Saratoga Farmers’ Market continues to serve the community on Saturdays at the Wilton Mall through April. Beginning Wednesday, May 1, it transitions to the outdoor season and expands to provide access to fresh produce and locally produced goods on Wednesdays and Saturdays at High Rock Park in downtown Saratoga Springs. 

It’s also time to start thinking about spring gardening! If you like to garden or simply tend a tomato plant or two, we recently chatted with vendor Mark Bascom, co-owner of Owl Wood Farm, about growing from seed. 

Is now a good time to plant from seed?

Yes, now is the perfect time to start seeding lettuce, bok choy, kale, chards, tomatoes, and peppers. Try to plan planting from seed one month before transplanting outside; the small trays, which are only 1 1/2 inches, are designed to host your seedlings for that length of time. Johnny’s Seed Catalog is a good resource for germinating various plant varieties.

What kind of soil is best?

We purchase composted soil in bulk for the farm, but you should talk to your local nursery. The right soil depends on the nutrients and drainage. Remember that sometimes you may need to add nutrients, like Neptune’s Harvest, to your watering process as needed.

What are your suggestions for watering?

Before germination, spritzing the seeds gently with a spray bottle is important. Don’t let the soil dry out; keeping it moist is important. Once the seeds have sprouted, they typically like a light rain. It depends on your watering can/system, but you can use a plastic water bottle with pin holes to keep your plants watered gently. It’s a delicate balance, and airflow is important because you don’t want them to develop any fungus or mold. 

What about heat and light?

Heating mats and artificial lighting can be helpful. You can use other warm places like a windowsill or the top of a refrigerator. The trick is that you don’t want the seedlings too hot or too cold. It’s a process and a balance. Remember that you need to lower the temperature once the germination process has been completed while increasing airflow.

Growing takes experience, and knowledgeable growers at the Saratoga Farmers’ Market are always happy to encourage farm-to-table conversations.

The Saratoga Farmers’ Market is open on Saturdays from 9:30 a.m. to 1:30 p.m. at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.

Hellomy Foodie Friends!

Here is another story I love to tell each start of the fishing season. I have so many great memories of my father and his love of fishing. It did not matter if it was the ocean or a little creek in Vermont where he grew up. 

He loved fishing and my brothers and I loved going with him. My brothers were more successful than I was at this sport. I think I talked too much back then as a child when I was kindly told to be quiet during our fishing adventures.

As I reminisce on the experience of fishing with my father, I realize that fishing was a way for him to relax and reconnect with his love for the outdoors. At that time, he worked 12 hours a day Monday through Saturday, which did not allow a lot of time to spend with his family. However, when he began getting one afternoon off during the week in the summer, I was excited when he chose to make that afternoon our special time to go fishing together. 

My father’s prep assignment for his three boys was to dig for worms and have the poles ready to go when he got home. I think that the digging for worms was my favorite part. 

As I got a little older, my favorite part about fishing with my father was the many hours talking about his childhood and my dreams for the future. We didn’t catch many fish, but my memories are a much greater treasure than any mess of fish.

The memories and experience of fishing was something I tried to transfer and share with my son and daughter. When my son John was younger, I would take him fishing as often as I could. It turned out that by age five, he was better at fishing than I was. He would say to me “Daddy, you talk too much and scare the fish away!” To this day, I still give fishing my best, and consider it a successful day if I can get my son to spend six hours with me. We do share our love of eating fresh fish. 

One important tool that is handy when flipping and lifting fish from a pan is a fish spatula. The fish spatula is an elongated and thinner version of the common metal spatula, designed to easily slip under delicate fillets of fish. It also has long slots that allow any liquid (for example, when poaching) to drain away. A fish spatula can be used for more than just flipping fish; it’s a versatile tool that can slide as easily under pancakes as it can hefty burgers. The slats in the blade allow any drippings, liquid, or grease to slip through, while the offset helps slide the blade over the edge of the pan and under whatever you want to turn. 

Take time with your family to try out the time-honored sport of fishing. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. Pick up the gadgets that help you cook up your catches. Try fishing for compliments this spring.  Remember my Foodie Friends, “Life Happens in the Kitchen.”

Take Care, John & Paula

Hello  my Foodie Friends!   

This weekend will draw upon many of our family traditions in what we make for the Easter Holiday. It could include decorating Easter eggs, baking, gathering around a table with family and friends, fun events like egg rolling or the classic Easter Egg hunt! For many families, Easter would not be complete without attending a worship service at their church. 

Growing up in an Italian, Catholic household my mother was very strict on making sure church and family were part of our Easter celebration. I can remember as a child, dressing in my best suit attire to attend Easter morning church services. Getting five children ready each Sunday to attend church was very much a challenge for my parents. However, we were always up and ready on Easter morning. My sisters were usually dressed in pastels with pretty sashes around their waist with a bow. I was required to wear my best attire with my hair purposefully slicked (I have very curly hair so that was interesting to do). After church, we would head to our cousins’ house for the traditional Easter egg hunt and dinner. 

Having the right knife for your holiday preparations will be important to creating your meal. Often times our customers ask what each knife is used for, which knife is best, is it price that determines it or is it the name? I have to admit, discussing knives is a passion for me. I tell them the best knife is the one that best fits and feels good in your hand. A knife is probably the only kitchen tool you must use every single time you prepare food. There is no such thing as the best chef’s knife—finding the knife that works best for you will involve considering many variables, like the size of your hands, the style of your cooking, and what feels natural and comfortable to you. The right knife is extremely personal. You will be less likely to pick it up each day if you do not find one that is right for you. I always tell customers “It should fit like a glove,” “Is it too heavy, too light, how is the balance for you?” You want a knife that is comfortable and fun for you to use. There are a myriad of options in the knife world that can become overwhelming when you are trying to buy the perfect knife. Before making any purchases, stop and consider what you actually need in the kitchen. Here are four knives that I recommend you start with.

Chef’s knife (also called cooks’ knives) (6 “to 10”). The 8” is my choice. It is called the all-rounder for professional and hobby chefs, suitable for chopping herbs, cutting vegetables, slicing and dicing fish and meat. The curved blade allows for a nice rocking motion. A work horse of a knife! Practice with this knife and you will get better and better. Also remember to use your steel to keep it sharp!

Paring knife (3” to 4”) The 3.5” is my choice. It is used for cleaning, paring, peeling and slicing small fruit and vegetables. It is also used to prepare intricate garnishes. The paring knife is a very efficient extension of thumb and finger. This helps to give good leverage.

Bread Knife (8” to 10”) The 9” is my choice. It is used for cutting bread or any other food of soft substance with a tough skin or crust. The aggressive scalloped edge cuts hard crusts effortlessly and evenly. Do not cut meat or fish with this scalloped or serrated edge knife as it will not produce an even slice with those foods. Do not use steel with this knife; it is not necessary and may damage the edges. It should stay sharp for at least five years if not abused.

Santoku with hollow edge (5” to 7”) (In Japanese Santoku loosely means: “Three Virtues” -slicing; dicing; and mincing) The 7” is my choice.

The Santoku knife, fitted with the RAZOR EDGE, is the all-rounder for the Asian cuisine for preparing fish, meat or vegetables. This is my favorite knife! It slices tomatoes paper thin and it cuts boneless meat and fish into small pieces. The specially contoured edge is perfect for chopping vegetables and the wide blade doubles as a spatula. Use your steel regularly as it can dull easily. 

Just as essential as narrowing down the right type of knives for you in the sea of gadgets and accessories is how you care for them. The most important thing about knives, no matter the kind, is to keep them sharp. Whatever knife you choose, make sure you practice with it. Learn how to hold it so you feel the weight and balance, and it becomes an extension of your hand. 

Stop into Compliments to the Chef, Your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to see me anytime and I will show you personally. Remember my Foodie Friends; “Life Happens in the Kitchen.”

Take Care, John & Paula

Such a complex question for such a small but mighty protein. At the Saratoga Farmer’s Market, you can purchase a variety of eggs. With Easter just around the corner, I became curious about the various colors of eggs and the outcome of dying them.

As I chatted with my friend, farmer, and chicken expert from Stoney Meadow Farms, I was surprised to learn that there are really only four colors of eggs; brown, white, green, and blue, although it often appears there are more than four colors. She explained that there are various shades within each color category. For example, a pink-ish color egg is actually a shade within the brown family. This is why there are dark greens, light greens, speckled eggs, etc. The breed of a chicken dictates the color of the eggs laid, which becomes a more complex discussion for another time.

Can you color some of these already beautiful eggs for Easter? The answer is yes! After speaking with one of our vendors, Laurie, of Kokinda Farm, I discovered it’s very popular. And why not? This can be an educational experiment and a fun way to introduce young children to the discovery of eggs, chicken varieties, dying, and more.

Where can you find eggs to hard boil and dye this weekend at the market? 

• Hepatica Farms
• Jireh Organics & Livestock
• Kokinda Farm
• Squash Villa Farm (sells both chicken and duck eggs)

What’s the best way to dye some of these already colorful eggs? You can use any typical dying technique, from store-bought packages to the old-fashioned food coloring and vinegar combination. You can even make your own natural dyes from farmers’ market produce! The coloring process will vary based on the color of the eggs you have selected. For example, the brown eggs will be a deeper version of the color you are using.

The Saratoga Farmers’ Market will be open on Saturdays from 9:30 a.m. to 1:30 p.m. through April at the Wilton Mall Food Court, accessible from the mall entrance across from BJs or the mall interior. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter and follow us on Facebook and Instagram.