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

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

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

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

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

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

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

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

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

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

WEDNESDAY MARKET VENDORS:

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

SATURDAY MARKET VENDORS:

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

Hello my Foodie Friends!

This coming week is Cinco de Mayo. Many of us foodies may be planning some stay at home celebrations (under one roof) for this day. Cinco de Mayo is a holiday that commemorates the Mexican army’s victory at the Battle of Puebla during the Franco-Mexican War. Although a relatively minor holiday in Mexico, the day is a popular celebration in the United States. And what better way to celebrate than to eat delicious Mexican food? 

An essential item needed in most recipes for Cinco de Mayo includes spices. Traditional Mexican cuisine has a distinct taste and it is made up of a few common ingredients. That spicy flavor is due to things like onions, garlic, chile powders, herbs, spices, and a few that are specific to this style of food. Oregano and cumin bring a lot to that signature Mexican flavor. Cumin has been around since the beginning of history. Its origin lies somewhere in the Mediterranean but has expanded in popularity because it is grown easily all over the world. It has a toasty yet somewhat bitter taste and gives Mexican dishes a certain flavor that cannot be replaced. Chile powder is actually a blend of dried, powdered chiles, cumin, and oregano. Other spices are sometimes included in the mix, but those are the key ingredients. It is used primarily for seasoning meats and vegetables but has other uses as well.

When cooking with spices, the room fills with aromas that fill our senses. Have you ever walked into a place and smelled your favorite memories? Smells of cooking can trigger memories so strong and real it feels like you’ve been transported back in time and brings a picture as sharp as a photograph of a special time in your life. Through food we exchange stories of ourselves and our families. Spices have a way of transporting you to another place and time. Each spice or collection of spices has a story, and a wonderful, beautiful one at that. Spices are flavor enhancers! That might seem rather simplistic, but it really sums up how to think about spices and get the best from them. Rather than seeing these strange little bits of bark, seeds and roots as something to be used only on special occasions, or just when a recipe calls for them, look at your spice shelf as flavor enhancers to be added to your cooking (or even drinks) in small quantities at any time. You can add pretty much any spice you like to anything you cook – you’ll soon find there are NO RULES to making something taste delicious – the only way to really understand it is through trial and error.

Having said all that, you should not normally be able to clearly identify a spice in your cooking – if you can taste a spice clearly, the chances are you’ve added too much. If you taste your food as you go and add seasonings in small quantities, your cooking will improve, and your food will have more flavor. The saying ‘you can always add more, but you can never take away’ is a good one to bear in mind, so just add a little at a time, tasting all the time until you’re happy with it.

For some Americans, one perceived impediment to cooking with spices is the dislike of spicy food, even though spices are not spicy hot, per se. Spices can make food richly flavorful and aromatic, but they make it hot only if you add fresh, powdered or flaked chile peppers. That heat comes with a few benefits — spicy hot food reduces the need for salt, plus it helps the body sweat and potentially remove toxins.

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we offer many spices that can be used to help you with your Cinco de Mayo culinary creations. Stop in and spice up your taste with some unique flavors you have yet to try. Please call John at 518-226-4477 to set up an appointment to assist with your culinary needs. I will greet you wearing my mask and remember Foodie Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

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

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

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

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

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

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

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

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

Hello my Foodie Friends!

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

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

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

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

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

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

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

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

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

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

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

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

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

 Take Care,
John & Paula

Hello my Foodie Friends!

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

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

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

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

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

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

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

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

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

Oil temperature for deep frying.

Sugar temperature for candy.

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

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

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

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

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

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

 Take Care,
John & Paula

Hello my Foodie Friends! 

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

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

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

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

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

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

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

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

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

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

Take Care, 
John and Paula

Fire Roasted Trout
(in a cast iron pan)

Ingredients

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hello my Foodie Friends! 

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

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

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

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

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

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

{loadmoduleid 268}

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

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

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

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

Take Care, 
John and Paula

Fire Roasted Trout
(in a cast iron pan)

Ingredients

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

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

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.