Sweet, sour, tart, juicy — berries are a highlight of the summer season. At the Saratoga Farmers’ Market, local farms bring the very best. The variety includes gooseberries, strawberries, blueberries, raspberries, blackberries, and saskatoon berries. 

These locally sourced berries signify the diversity that grows in our region from late spring to early fall. Berries are known for their health benefits and antioxidants, but it’s their taste that makes them a coveted summertime treat.

Gooseberries are produced by a thorny shrub and are easy to grow, according to Laurie Kokinda, owner of Kokinda Farm. “Pick off the stems, rinse, and you can freeze them whole or cook them down first,” explains Kokinda. Gooseberries have a strawberry-grape flavor and are popular in jams, pies, and as a dessert topping. 

Strawberries can be found in bountiful harvests in the early summer with additional everbearing varieties that produce berries into late September. Locally grown strawberries are often smaller than those found in stores, however, they have much more flavor. 

Blueberries are just beginning to ripen and at Butternut Ridge Farm, Debbie Stevens reports that their harvest will begin in 1-2 weeks. Sweet, juicy, and loaded with antioxidants, blueberries are ideal for eating fresh, or in sauces and baked goods. 

Raspberries are cold-hardy and long-lived. They produce sweet, flavorful fruit suitable for fresh eating, sauces, and preserves. “Our raspberry and blackberry bushes have been on our farm for generations,” says Andy Burger of Burger’s Market Garden. “We hand-pick these all-natural, small-batch crops fresh for every market, and our purple raspberries are really wonderful.”

Blackberries are renowned for their nutritional value as they are packed with fiber and vitamins C and K. The delicate fruit is popular in desserts, jams, seedless jelly, and sometimes wine. “Get them while you can because their growing season can be short-lived depending on the weather,” advises Andy Burger. “Freezing these berries is as easy as spreading them on a baking sheet to freeze overnight and throwing them in a zip-lock freezer bag.”

Saskatoon berries are exclusively available at Scotch Ridge Berries & Trees. Saskatoons are similar to blueberries in their composition and nutrition, though they are more closely related to the apple family. Many describe their taste as having a sweet, nutty almond flavor. They typically ripen in late June or early July depending on the seasonal climate.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at the Wilton Mall. Follow us on Facebook and Instagram, and subscribe to our newsletter at www.saratogafarmersmarket.org/weekly-newsletter.

Hello my Foodie Friends!

I love to tell this story especially during the summer and thinking about being at the ocean. Our family has precious memories of our summer experiences being on the coast of New England. Prior to moving to Upstate New York, we lived on the coast of Connecticut. Our good neighbors and friends, Ron and Deede, owned a fifty foot “boat” named “The Graduate” that they docked in West Greenwich Rhode Island in Narragansett Bay. 

Weekend excursions included boating to Newport Rhode Island or just hanging out on the boat. Ron is a master captain in boating and comes from a military background in the Navy. He is also a master chef. Ron was always very proud driving “The Graduate” and serving his crew incredible seafood dishes. Ahh…what fabulous memories of our rides. Our children were very young at the time of most of our adventures. There was one very special time when Ron allowed three-year-old Johnny to take the helm and to sit in Ron’s chair to drive the boat. Johnny sat proudly with a very determined look in Ron’s captain’s chair, holding firmly onto the boats’ steering wheel and exclaimed “big boy driving the boat!” It was precious. Each summer that we were able to join Ron and Deede on “The Graduate,” Ron would allow Johnny to take the helm and be the “big boy driving the boat.” These are among the special memories of being on the water, with amazing friends, breathing in the sea air and feeling it on your skin. With boating brought the feasting on spectacular seafood meals made by Ron and Deede. Clams and oysters were one of Ron’s favorite seafood items to create delightful dishes with. Special tools that Ron would use included a clam and oyster knife and a cut proof glove. The clam knife was important for proper shucking of the clams. Once you learn the basics, shucking clams and oysters is not difficult. Practice makes perfect and the reward is delicious. It all starts in the preparation.

1. Make sure the clams you’re going to be shucking are alive. A clam shell that is open or opens easily by hand is dead. Throw away any open clams.
2. Clean your clams using a stiff brush under cold running water to remove any sand and salt.
3. You may skip this step but soaking your clams will flush through any sand they may have inside. Use 1/3 of a cup of salt per gallon of cold water. Stir the salt until it dissolves. Soak the clams for 30-45 minutes then drain.
4. Either refrigerate your clams for at least an hour or pack them in ice for 30 minutes. This puts them to sleep and makes it easier for you to open them. I prefer the ice method.
5. Make sure you have a towel and a clam knife. 

This summer make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. In my mind, I am dreaming of being the “big boy driving the boat!” Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for your seafood tools and other cool tools to help you with your summer cooking. Remember my Food Friends, “Life Happens in the Kitchen” with good times, friends, and great food (gathering safely).

 Take Care,
John & Paula

Hello my Foodie Friends!

This Fourth of July weekend during Covid-19 restrictions will hinder but not stop our family and friends from getting together safely. Our gatherings will be more thought out and the right people will be with us. A toast or two will be made and what will you be holding?  The drink I will be requesting is the Mojito! If you like Mojitos, and you’re like me, then they have to be made right. This is a classic summer cocktail and if it’s made correctly it’s delicious. 

An essential tool to use to make a Mojito is a “muddler.” The muddler is basically a stick you use to smash ingredients into a bottom of a glass. It is used like a pestle to mash or muddle fruits, herbs, and spices. The classic muddler is a rod with a slight flare on one end and a flat surface or teeth on the other side. Both the flat surface and the teeth surface are appropriate for “muddling.” The purpose to “muddle” is to release fresh flavors to the liquid that will enhance your drink. Bartenders use a muddler to crush ingredients such as lemons, limes, and mint against the glass before pouring ice in. The muddler can also be used to stir a drink. Here are some tips of “muddling.” 

• In most cases, the point of muddling is not to smash the ingredients into a messy pulp, but to gently caress the essence out of it and this is where a lot of new bartenders go wrong. 
• Place your ingredients in the bottom of a cocktail shaker or mixing glass. Some cocktails are muddled directly in the serving glass as well.
• Gently press down and give a half turn of the muddler.
• Release and continue this motion until sufficiently muddled. This will generally take about 4-6 turns.
• Don’t muddle in a shaker that has a plastic bottom because they are prone to cracking, even under the lightest of pressure.
• Muddle before adding ice or you are just crushing ice, potentially over diluting the drink, and not properly muddling the ingredients that need it. 

Ahhh…I love summer. 

Being outdoors and enjoying fun times with family and friends (safely) creates those memories that last a lifetime. 

This Fourth of July weekend, don’t get caught trying to “muddle your way through” making a Mojito without a muddler. Stop by Compliments to the Chef, Saratoga Springs’ true kitchen essentials store located at 33 Railroad Place to pick up the tools you need to make your weekend an enjoyable one! Remember; “Life Happens in the Kitchen.” Happy Fourth of July!

 Take Care,
John & Paula

What are we having for dinner? This daily asked question requires a different answer each time, but the response must always sound delicious, nutritious, and most of all, be easy to make.

These exact requirements crossed Mary Song’s mind before she started Healthy Gourmet Kitchen. Prior to opening her business, Song worked as a business analyst designing large scale computer applications. She helped improve life for people around the world, but she never met any of them. She was working long hours and found it challenging to cook healthy dinners.

This inspired Song to create her business selling packaged seasoning blends, dips, soup mixes, and meal starters that can be made in a slow cooker, pressure cooker, or simmered in a saucepan for those who are too busy to spend much time cooking.

“I’ve loved to cook my entire life,” says Song, recalling how living in the Middle East and France influenced her cooking style. In the Middle East, she lived in an international expat community, where cooking was “like an art with a lot of heart.” While in France, she was taught traditional French cuisine and to use the freshest ingredients, stating that the process was “a bit fussy – but this was the 1980s after all!”

Song learned to combine the Middle Eastern and French food cultures and not to be afraid of spices, herbs, and flavor. She advises her customers to step outside their comfort zone when it comes to food, so rather than offering bland mixes, Healthy Gourmet Kitchen invites you to make flavorful and exciting dishes like a “Coconut Curry Chickpea Stew” or “Chicken Marengo.”

Everything is blended and mixed by hand and packed into clear packaging so customers are able to see the ingredients they are buying. Plus, there are no unnecessary added ingredients like you find in store-bought mixes. “When I first started Healthy Gourmet Kitchen there were few or no low sodium, low-fat options that also tasted great,” says Song, “I felt there was an opportunity to create healthy, delicious meal starters that didn’t rely on salt, sugar or chemicals for flavor.”

When she created her business, Song knew she wanted to participate in the Saratoga Farmers’ Market to finally be able to meet the people she helps. Healthy Gourmet Kitchen attends the market on Saturdays and will be back at the Saratoga Farmers’ Market on July 11!

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at the Wilton Mall. Follow us on Facebook and Instagram, and subscribe to our newsletter at www.saratogafarmersmarket.org/weekly-newsletter.

Summer has officially begun and throughout the state, summertime activities have been re-imagined to ensure safety and to stop the spread of COVID-19. The Saratoga Farmers’ Market’s Power of Produce Club, or POP Club, will continue to offer children nutrition education with new take-home activities and online support..

Beginning on July 8, children can participate in POP Club by visiting the Saratoga Farmers’ Market on Wednesdays with their parents or caregivers. At the market, they will receive an activity bag “to go.” The POP Club activity bag will include a take-home activity, recipe cards, and a $2 POP coin that can be used to purchase fresh fruits and vegetables at the farmers’ market. POP Passports will not be handed out and stamped this year, but families can anticipate nourishing activities with complete directions and supplies. Although the club is open to children, it is especially geared toward those aged 5-12.

In addition to weekly POP Club ‘to go’ bags, parents and caregivers can visit the farmers’ market’s website for video tutorials and photos that pair with each activity. This online platform will give children and parents the opportunity to ask questions, share experiences, and connect with the farmers’ market for additional support.

“We are very happy to host our fifth season of POP Club with the generous support of the Christopher Dailey Foundation,” says Emily Meagher, market administrator. “It’s important that we give children the tools to be involved in agriculture and community, to help them understand that food and farming are intrinsically connected.”

POP Club continues to be a free program and will run for 8 weeks beginning on Wednesday, July 8, and running through the end of August. POP Club activity bags will be available at the green market information tent on Wednesday, 3-6 p.m. at the farmers’ market.

This season’s take-home activities include crafts, recipes, experiments, and information using seasonal fruits and vegetables as POP Club continues to give both children and their parents a chance to learn about local foods and farming in a hands-on way. 

Buying produce with a POP coin gives children a chance to meet farmers, learn money skills, and make smart food choices.

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at the Wilton Mall. Follow us on Facebook, Twitter, and Instagram, and subscribe to our newsletter at www.saratogafarmersmarket.org/weekly-newsletter.

Hello my Foodie Friends!

Sunny days and warmer weather remind me of some of my treasured childhood experiences. Getting to spend more time outdoors was my favorite for many reasons; sunshine and swimming, the feel of grass on my feet, the sound of the ice cream truck, melting pop sickles and ice cream cones, and playing baseball outdoors until dark. The weekend days allowed me and my brothers and sisters to sleep in a bit. However, we would always awake early and would roll over and talk until my mother came in to get us moving to eat breakfast. 

Our yard was always full of the neighborhood kids. Some of them were there before we even finished breakfast, just waiting for the five Reardon children to come out to play. Among my childhood memories include the visual of the beautiful vegetable gardens that almost every family in my neighborhood had. Don’t get me wrong because as a child I did not like working in the garden. On hot n’ humid days my Mom ordering us to weed and remove bugs from her vegetables was beyond fun!  The bugs looked cool though. My mother and my grandmother took much pride in how big the tomatoes or the eggplants were. When we would come in from playing for lunch or a snack, vegetables were always part of what was served such as a wonderful cucumber and tomato salad, zucchini, or carrot sticks (all that came from the garden). Recently, I was reminiscing with my sister about our childhood friends and us playing Hide N Go Seek in the corn fields next to our neighborhood, the outdoor fun we had, and shared our ongoing challenge of eating those vegetables as adults that we so often were eating as children. 

During the warmer weather, none of us want to be in the hot kitchen for too long. This time of year is all about feeling light and healthy to combat the hot and humid temperatures. The last thing we want to do is stand over a stovetop or turn the oven on. With gorgeous weather and heat waves, we want to spend as much time outside as possible, soaking up the sun rays. However, we still want to eat healthfully. If you want to minimize the time you’ll be in the kitchen but still feel good (from the inside out, of course), then we have a cool tool that may help you feel inspiralized; the Vegetable Spiralizer. Vegetable Spiralizing is your key to healthy and light meals. The spiralizer is a kitchen tool that turns vegetables and fruits into noodles. Those noodles can then be used to make healthy pasta, noodle, salad dishes and more. While these veggie noodles can be cooked, they’re equally as delicious in their raw, cold form – perfect for easy, no-fuss, no-cook meals. By spiralizing, you’re naturally eating more vegetables – without even noticing (especially when they’re covered in a delicious tomato basil sauce!). Vegetables are high in water (such as zucchinis) and help detox your body, ridding it of unwanted toxins and leaving you refreshed and hydrated. Vegetables have an abundance of dietary fiber, which helps keep you fuller longer and help with your everyday digestion. Certain vegetables even help spike the metabolism, such as zucchinis. 

What are the Best Veggies for Spiraling? You can transform all sorts of vegetables into noodles, but the best candidates are those that are firm (not floppy) and long or that can be cut long (if you want long spaghetti that you can easily spiral). One of the best aspects of veggie noodles is their spectacular names. Here are some of the best vegetables for spiraling (Paula found these terms not me):

• Zoodles (zucchini noodles) • Coodles (carrot noodles)
• Swoodles (sweet potato noodles) • Squoodles (squash noodles)
• Boodles (broccoli stem noodles) • Poodles (parsnip noodles)
• Toodles (turnip noodles)

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Pl., we carry several brands of Vegetable Spiralizers and even small hand held ones you can bring with you camping or to a friend’s or relative’s house to assist you. Enjoy the outdoors – maybe even start a garden. It will make for some lifelong memories made with family and friends while sharing your culinary creations.  Remember my Foodie Friends, “Life Happens in the Kitchen.” 

 Take Care,
John & Paula

Hello my Foodie Friends!

June 16 was our daughter Aubrey’s birthday. It was also National Fudge Day! How old is Aubrey do you ask? Well, I’m not supposed to say but to me when I look at her, she is still five years old and she still would like more than the wrapping paper for a gift. Aubrey had a request that we use Sundae’s Best Hot Fudge for her Birthday dessert. In the past several months, we have all been sharing a lot of stay “in the house” family time, so her party was small. 

However, it was with those that made it sweet. Paula and I love to use products from family-owned businesses, especially if they are locally owned. Among our favorites is a wonderful product of Katie and Jeff from Sundae’s Best Hot Fudge Sauce, which is a product of Greenfield’s Greatest Food Company, Inc. They use only the very best ingredients including real chocolate and cocoa. They also use award-winning NY State (Dake Family Owned) Stewarts® wholesome milk, cream and sweet butter. Sundaes Best Hot Fudge Sauce is great on ice cream, fruit, cake, in recipes or just grab a spoon and dig in. Jeff’s mom has been making this homemade hot fudge for family, friends and her church congregation for more than forty years…and she still does. Katie and her grandmother have had a Saratoga tradition enjoying hot fudge sundaes from ice cream shops since Katie was a little girl. They’ve combined mom’s recipe with their love for hot fudge to offer Sundaes Best. Katie, Jeff, Paula, John and Aubrey encourage you to start a Sundae Tradition of your own. You should see the smiles from those that receive Sundaes Best Hot Fudge Sauce as a gift. Did you see our Katie on Good Morning America on Saturday, June 13, 2020?

Stop by our family-owned Compliments to the Chef, downtown Saratoga’s neighborhood Kitchen and Cutlery store located on 33 Railroad Place to get some of Sundae’s Best Hot Fudge Sauce. Remember my Foodie Friends: “Life Happens in the Kitchen” especially when that special someone has chocolate to share.

 Take Care,
John & Paula

At the farmers’ market, fragrant herb bouquets and pots spilling with over with leafy herb plants offer market-goers an abundance of culinary exploration. While common herbs do compliment specific foods, there are no rules for what to use them in. Fresh herbs may be mixed and matched to your liking. 

Common herbs can be put into two categories: woody herbs such as thyme, rosemary, and sage, and soft herbs such as basil, parsley, and cilantro. Woody herbs can be added earlier in the cooking process while soft herbs are commonly added towards the end of the cooking process or as a garnish. 

Herbs can be easily stored upright in a jar of water or between a damp paper towel in an airtight container in the refrigerator.

Here are just some of the common herbs available on Wednesdays and Saturdays at the farmers’ market.

Basil is recognized by its glossy, pointed leaves and sweet-savory flavor. Basil pairs well with tomatoes, strawberries, mozzarella, beef, and shrimp.

Parsley is a mild bitter herb that many use as a garnish for food, but it helps dishes like stews achieve a more balanced flavor. As an added benefit, parsley can aid in digestion. 

Cilantro is a delicate citrusy herb most commonly used fresh at the end of cooking. Cilantro is popular in Asian, Indian, Middle Eastern, and Mexican cuisines.

Mint has a subtly sweet and peppery flavor, and it is used for a variety of culinary and medicinal purposes. Its powerful flavor compliments lamb, feta, mojitos, and even chocolate.

Dill is a delicate and feathery herb with slender stems. Dill pairs with salmon, cucumber, and potatoes, and is commonly used in pickling mixtures, dressings, and egg dishes. 

Chives have a subtly oniony flavor with hints of garlic. Recognizable by its grass-like leaves and vibrant green color, chives make the perfect garnish for dishes with eggs or potatoes.

Thyme has small, pale green leaves and pungent aroma that pairs well with hearty meat like pork and chicken. Thyme holds up well to heat and can be used during the cooking process.

Oregano is a sweet, slightly peppery member of the mint family. This herb is commonly used in dishes like tomato sauce, yogurt sauce, and kebabs, and is a staple in Italian and Greek cuisine.

Rosemary has been prized for its sturdy, aromatic sprigs and oil for centuries. Its needle-like leaves can be used for roasted vegetables, goat cheese, and even flavorful bundt cakes. 

Sage is known for its fuzzy leaves and savory flavor with a peppery bite. Fresh sage leaves are commonly used in sausage and gnocchi. Sage can be cooked or fried as a garnish for squash.

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

A basic cheese can be easy to make. You heat milk to a particular temperature, stir in an agent such as vinegar or lemon juice to create curds, drain off the liquid known as whey, and wait for the curds to cool. Making a really great cheese, however, is more complex. 

“It is about using old world craftsman methods to produce cheese in a deliberate and careful, hand-crafted way,” says Sheila Flanagan of Nettle Meadow. “It is not overly industrialized or mechanized. It is connected to the animals whose milk is used. It is a way of life.” 

That way of life is reflected in the broad array of cheeses that Nettle Meadow brings each Saturday to the Saratoga Farmers’ Market, along with R&G Cheese Maker and Argyle Cheese Farmer.

The cheeses are made from goat, sheep, and cow’s milk. They include soft chevres, camemberts, cheddars, mozzarellas, manchegos, blue cheeses, and more. 

Artisan cheesemakers such as Flanagan, Argyle’s Marge Randles, and R&G owner Sean O’Connor draw on historic customs to create cheeses with minimal machinery. Often, recipes are unique to the cheesemaker and evolve over years. 

For instance, Dave Randles’s favorite cheese – Mercy – evolved out of a recipe that Marge found in an old British cookbook, accompanied by several farmstead processes for making cheddar cheese.

Flanagan notes that many Nettle Meadow cheeses are complicated to make. “Those complexities make them stand out.” 

One favorite – Briar Summit – is made with goat, cow and sheep milk with raspberry leaf tea and cream added in. The ratios of milk vary by season. Two cultures plus a coagulant create the cheese. 

“After two hours, the curd is cut and then we wait an additional two hours to pour the cheese by hand into pyramid molds,” Flanagan says. “The next morning, we flip the molds and let the cheese fall out of them and place them on a tray where they travel down to the again cellar to rest for two days.”

Flanagan applies salt and a mold powder to help ripen and flavor the cheese. She turns it every few days while it ages.

Flanagan says, “It is a true cheesemaker’s cheese.” 

The Saratoga Farmers’ Market is 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays at the Wilton Mall. Follow us on Facebook, Twitter, and Instagram, and subscribe to our newsletter at www.saratogafarmersmarket.org/weekly-newsletter.

Hello my Foodie Friends!

Now that things are starting to open back up; I ask you, isn’t summertime wonderful? Summer is my favorite time of year. Along with beautiful weather, are moments of making memories through family gatherings and celebrations. Summertime is always filled with food and fun. Pineapples remind me of summer and its flavor is unmistakable. Think about it, whenever you think of pineapples, you almost always think of warm summer nights, camping trips, and backyard barbecues. 

The fruit was named pineapple by European explorers in 1493 because it resembled a pine tree. The name spread out, but the Tupi language called it “nanas”, meaning “delicious fruit” and this fact was recorded by a French priest in 1555.

So, what can we make with Pineapples? How about putting fresh slices on a pizza or on your Ice Cream? How about making a Pineapple Cobbler with freshly cut pieces?  If there is anything I have learned, it’s that fresh is always tastier than getting it from a can. My family was very strict about snacks while I was growing up. We could eat as much fruit as we wanted but no candy or chips. We were allowed to help mom prepare all the food and fruit and vegetables except pineapples. That was Dad’s job. Come to think of it, it might have been his only job. Cutting a pineapple up required the big knife! Was there an echo just now?  Yes, the Big Knife or the machete would come out of hiding to the delight of the three little boys in our family. Dad would lower his voice and look at us straight in the eyes and declare; “you three boys are never to touch this knife. Do you understand me?”  We would all nod that we understood as the blade smith used his weapon. “Thwap” came down his blade on the unsuspecting pineapple. His arm was strong and the prickly pineapple was no match for our version of John Wayne. 

However, there is a better way to cut your pineapples. A tool that we sell that would have really helped the three little boys get their chance to tackle the fearsome pineapple, is the stainless steel Pineapple Slicer by OXO. 

• It cores and slices whole pineapples quickly and easily
• Comfortable, non-slip knob ratchets to allow for continuous rotation without adjusting your grip
• Measurement markings help prevent piercing the bottom of the shell
• Parts separate for removing rings and easy cleaning
• Lays flat in drawers for storage
• Ratcheting turning knob for continuous rotations
• Measurement markings on shaft help preventpiercing the bottom of the pineapple shell
• Knob and shaft separate with the press of a button for easy cleaning and are dish washer safe
• Sharp, medium-sized blade is shaped for compact storage
• Accommodates most pineapple sizes
• Soft, comfortable, non-slip grip and BPA free

I wish we had this tool when the “Duke” ruled the prickly pineapples. I still have his knife, but it somehow doesn’t look as big as it did in the golden age of the Pilgrim. Stop by Compliments to the Chef, your neighborhood kitchen and cutlery store, located at 33 Railroad Place in Saratoga Springs, for cool tools to help you serve up some classic dishes and memories. Remember my Foodie Friends, “Life Happens in the Kitchen.” Celebrate, reflect, and listen to the stories from generations beyond us. Savor the memories and bring back some of the recipes that those before you cooked for you.

 Take Care,
John & Paula