Hello my Foodie Friends!   

It has been a long winter this year with plenty of snow and colder days. We are in that time of year where we plan for meals that warm us up during the chilly days and plan for the upcoming snow days. As I glance at the large amount of snow in my yard, I reflect on many winter days that include my fondest childhood memories playing in the snow. Each winter, I enjoy sharing this story with you. 

I grew up during a time when the average household included at least four children and you were literally thrown outdoors to play and told not to come back home until the street lights came on. Playing in the snow included making homemade sleds to slide down the golf course hills, making snowmen, and of course, building the best snow fort in the neighborhood.  In our house we divided up the tasks to ensure that our “fort” could withstand repeated attacks of snowball-wielding elementary school kids. In the creation of our snow fort, my brother Danny was the engineer and he mapped out how high and thick the walls should be. My youngest brother Billy was the builder and shaped the inside of the fort for the chairs, refrigerator and snow TV. The baby of our family, Patty, was the support staff.  Since I was the oldest of the Reardon children’s clan, I was the recruiter and went door to door finding my soldiers and builders. We were not allowed to use the phone back then (adults only), so when I came to the door and knocked you could hear a stampede of children in the house trying to get to the door. To get them to work on the fort I would tell them that my mother was making meatball sandwiches!  My mother’s meatballs were the envy of the neighborhood and far exceeded the bologna and spam the other kids were getting. My first stops were Dave and Karl’s houses, and they lived next door to each other.  They were my age but were already almost as tall as most of our fathers at the age of six. Dave turned out to be 6’8” and Karl is 6’6”. If you want your walls to be the highest, I thought, get the tallest kids.  My mother would grimace when she saw them coming as she knew she would need a lot more meatballs. Our first forts were wrecked at night by teenagers until my brother Dan came up with the idea of putting water on the outside walls and it would turn them into ice.  You could hear the howls of the mean teenagers when they kicked the walls, and they didn’t give so easily.  

To this day, when I talk with some of my childhood friends, they join me in reminiscing about the fun snow forts, and the reward of my mother’s meatball sandwiches. To this day, her meatballs remain unparalleled. However, Paula’s meatballs are on target with them especially since my mother did share her “secret” method with Paula. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry skillets to make your meatballs in, saucepans to make your sauce, baking sheets to pop your meatball sandwiches into the oven with, and other really “Cool Tools for Cooks”. Meatball sandwiches are a great way to deal with these frosty winter days.  The neighborhood kids will love you! Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, 

John & Paula

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Meatball Subs

Ingredients:

·4(6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side

·1-egg

·Kosher salt and black pepper

·2 garlic cloves, peeled

·Extra-virgin olive oil, for greasing

·1 pound ground beef (at least 15 percent fat)

·½ cup finely grated Parmesan, plus more for serving

·2 tablespoons chopped basil leaves, plus more for serving

·2 cups marinara sauce (homemade or from a 24-ounce jar)

·4 slices mozzarella or provolone

INSTRUCTIONS

Step 1

Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with ½ cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.

Step 2

Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding over mixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.

Step 3

Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.

Step 4

Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.

Tip

If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.

Recipe courtesy of Ali Slagle at nytimes.com

Starting February 28, the Saratoga Farmers’ Market is proud to host a Learn & Grow Series — a month-long lineup of educational sessions, author talks, gardening inspiration, and hands-on activities for kids and adults alike.

Photos by Pattie Garrett.

Here’s what’s on the agenda:

Saturday, February 28

Seed Libraries & Farm to Library Partnerships: Enjoy a session and conversation with Jennifer Ferris from the Saratoga Springs Public Library. She will lead a discussion about their Seed Library in partnership with Cornell Cooperative Extension and its Farm 2 Library program, in cooperation with Comfort Food Community and Southern Adirondack Library System.

Saturday, March 7

Regenerative Agriculture at Home: Learn about regenerative agriculture practices and how to apply them to your home garden with author of Micro Greens and Shoots, vendor, and farm owner Corrine Hansch from Lovin’ Mama Farm.  10:30 AM – 11:30 AM

Kids’ Activity:  Plant a seed to take home from the Saratoga Seed Library with the Saratoga Springs Public Mobile Library 9:30 AM – 1:30 PM

Saturday, March 14

Growing Herbs & Making Herbal Tinctures: Join author Jessica Marcy of Old Wisdom Wellness as she discusses growing herbs and creating herbal tinctures. Jessica is the author of 100 Days of Herbs.  10:00 AM – 11:00 AM

Successful Home Hydroponic Growing: Also on site, Phyllis Underwood, owner of Shushan Valley Hydro Farm, will share insights into successful home hydroponic growing.  11:30 AM – 12:30 PM

Saturday, March 21

Growing to Attract Pollinators: Discover how to grow a garden that supports pollinators with Jennifer Michelle from Sustainable Saratoga.  10:30 AM – 11:30 AM

Kids’ Activity: Make a pollinator craft with the Saratoga Springs Public Mobile Library. 9:30 AM – 1:30 PM

Coming Soon

An announcement will be made shortly regarding activities taking place on March 28, and the Learn & Grow Series will continue into April.  Stay tuned — there’s more growing ahead!

This week at Market – February 28th:

10:00 am to 11:00 am:  START of the Home Growing Seminar Series with a session with the Saratoga Seed Library

10:30 am to 11:30 am: FREE Yoga class with Yoga Mandali in their pop-up studio at the market

11:00 am – Noon: Cooking Demo with Green Fork Restaurant and the CDPHP Fresh Eats Program

11:00 am to 1:00 pm: FREE Kids Art activity with Saratoga Paint and Drip

9:30 am to 1:30 PM: 

* Soccer Shots is on site – kids can experience the sport, try to score a goal and have fun

* FREE Card Making Activity with Mary O’Connell and Creative Memories – Cards will be donated to a local senior center

* Live music with The Burns Boys

* FREE shopping bags from Healthy Living Market

Saratoga Farmers’ Market is open Saturday’s, 9:30 am to 1:30 pm, at the Wilton Mall food court. Find us online at SaratogaFarmersMarket.org, follow us on Facebook and Instagram (@saratogafarmersmarket). Sign Up for our free weekly newsletter.

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Chimichurri Shrimp

Yields: 4 servings | Prep & cook time: 1 hour and 25 min

INGREDIENTS:

*Ingredients  currently available at the farmers’ market

Chimichurri Sauce

·1/2 cup finely chopped fresh parsley*

·5 cloves of garlic*, finely chopped

·1/2 shallot, finely chopped*

·2 tablespoons finely chopped fresh oregano *

·2 tablespoons red pepper flakes

·1/2 cup olive oil

·3 tablespoons red wine vinegar

·1 teaspoon salt

·1 teaspoon freshly ground black or white pepper

Shrimp

·1 pound jumbo or large shrimp*, peeled and deveined

·3 tablespoons olive oil

·1 tablespoon honey*

·1 tablespoon garlic powder

·2 teaspoons smoked paprika

·1 teaspoon salt

·1 teaspoon freshly ground black pepper

Instructions:

1. For the chimichurri, add parsley, garlic, shallot, oregano, red pepper, olive oil, vinegar, salt and pepper to a bowl; stir well to combine.  Allow to sit for at lest 30 minutes or up to 1 hour to allow flavors to develop.
2. To marinate the shrimp, add peeled shrimp to a large bowl.  Add olive oil, honey garlic powder, smoked paprika, salt and pepper.  Mix well to coat the shrimp.  Cover and marinate in the refrigerator for 30 minutes.
3. Heat a griddle or cast iron skillet over medium-high heat.  Once hot, add shrimp in a single layer.  Cook for 3 minutes on each side.  You may have to work in batches.  
4. Put cooked shrimp in a bowl, spoon a generous amount of the chimichurri sauce over the shrimp and toss to coat the shrimp.

Recipe and recipe photo by All Recipes

The Saratoga Farmers’ Market is bringing the community together for a Mini Winter Fest filled with local flavor, family fun, and seasonal activities. Hosted indoors at Wilton Mall, this special event transforms a winter market day into an interactive celebration of food, movement, music, and creativity.

Shoppers can explore fresh local produce, artisan foods, specialty products, and handcrafted goods from more than 40 vendors while enjoying live entertainment and hands-on activities for kids. From wellness experiences and community partnerships to family-friendly crafts and interactive learning, Mini Winter Fest highlights the heart of what makes the market a year-round destination.

Mini Winter Fest Schedule – February 28th:

10:00 am to 11:00 am:  START of the Home Growing Seminar Series with a session with the Saratoga Seed Library

10:30 am to 11:30 am: FREE Yoga class with Yoga Mandali in their pop-up studio at the market

11:00 am – Noon Cooking Demo with Green Fork Restaurant and the CDPHP Fresh Eats Program

11:00 am to 1:00 pm: FREE Kids Art activity with Saratoga Paint and Drip

9:30 am to 1:30 PM: 

* Soccer Shots is onsite – kids can experience the sport, try to score a goal and have fun

* FREE Card Making Activity with Mary O’Connell and Creative Memories – Cards will be donated to a local senior center

* Live music with Dave Moore

* FREE shopping bags from Healthy Living Market

Whether you’re stocking up on winter staples, discovering new local favorites, or simply looking for a fun way to spend a Saturday, Mini Winter Fest offers something for everyone; even in the coldest months, community connection thrives at the market.

What’s Happening at market February 21, 2026?

* 9:30 – 1:30 pm – Live music with Sean Lippin

* 9:30 – 1:30 pm – Kids Craft (Snow Globe Making Fun) with Saratoga Springs Mobile Library 

* 10:30 am – 11:30 am – FREE yoga with Yoga Mandali in the market pop-up studio

Saratoga Farmers’ Market is open Saturday’s, 9:30 am to 1:30 pm, at the Wilton Mall food court. Find us online at SaratogaFarmersMarket.org, follow us on Facebook and Instagram (@saratogafarmersmarket).

Sign Up for our free weekly newsletter. 

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Skillet Chicken Pot Pie

Yields: 6 servings | Prep & cook time: 55 min

INGREDIENTS:
*Ingredients  currently available at the farmers’ market

·1 1/2 cups chicken broth

·2 tablespoons all-purpose flour

·1 tablespoon olive oil

·8 ounces mushrooms* 

·1 cup chopped onion*

·6 cloves garlic, minced*

·1 1/2 cups carrots and peas*

·1 tablespoon chopped fresh sage*

·1 tablespoon fresh thyme leaves, plus sprigs for garnish*

·1/2 teaspoon salt

·1/2 teaspoon pepper

·1 pound chicken*, cooked and shredded

·1 prepared pie crust

·1 egg white, lightly beaten*

Instructions:

Preheat oven to 425 degrees.

Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.

Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium to high heat.  Add mushrooms; cook until browned, 6 to 8 minutes.  Reduce heat to medium.  Add onion and garlic; cook until tender, 4 to 6 minutes.

Stir in the remaining 1/4 cup broth, scraping up any brown bits.  Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt and pepper.  Bring to a boil, stirring constantly.  Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.  Remove from heat; stir in the cooked chicken.

Lay pie crust over the chicken mixture, folding the edges over as needed.  Cut four 4-inch slits in the crust to allow steam to escape.  Brush the top with egg white.

Bake until the crust is golden and the filling is bubbly, 20-25 minutes.  Let cool for 10 minutes before serving.  Garnish with thyme sprigs, if desired.

Notes:

* This recipe is perfect for leftover chicken; buy a roaster at the market and make several meals for the week once cooked.  Or purchase chicken breast or thighs and poach and shred for the recipe.

* To poach chicken: Place 4 small boneless, skinless chicken thighs or 2 small boneless, skinless chicken breasts (12 oz. total) in a medium saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to low, partially cover, and cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 12 to 15 minutes. Transfer to a plate and shred into small pieces. Reserve broth for use in another recipe–it will keep in the fridge for up to 4 days or in the freezer for up to 3 months.

* If pie crust is frozen, thaw before making recipe.

* If the carrots and peas are not in season, you can use frozen.

Recipe and recipe photo by Eating Well

Hello my Foodie Friends!   

For many of us, our daily routine can include that morning coffee or tea. Making your coffee is a routine, a way to start your morning. Over the years, I have fallen more in love with coffee. Having a great tasting cup of coffee in the morning is an important start to my day.  Many of us need that cup of coffee in the morning to get us going. There are few things that a coffee fan loves more than waking up to a great cup of Joe. Wake up coffee offers the kick you need to get your day started. Waking up to a good cup of coffee is an American tradition! Just saying the word coffee will make you recall those wonderful aromas that have surrounded our kitchens, local coffee houses and convenience stores forever. Even if you don’t like the taste of coffee, you probably still like the smell of it.

There are many ways to make coffee. Our cups of coffee are very important to us since we start with that “necessary cup”. If you like coffee, you will find that you have many choices that include coffee or espresso or even the delicious variations of each. 

Use of coffee maker, French Press and espresso machines: 

Drip Coffee Maker

Drip coffee makers are very popular, as they are found in so many homes and offices today. Drip coffee makers provide a simple way of making coffee, whether you take it black or with cream. They might not produce specialty coffees or rich espressos, but sometimes all you want is a basic brew. Drip coffee makers are essentially automatic pour-over machines, and with pour-over coffee experiencing a resurgence, now might be the perfect time to try a drip coffee maker. This style of coffee maker usually brews a large carafe of coffee, which is ideal when you have several coffee drinkers in your household. 

French Press

People who use a press know and act like it is their own secret. You can see it in the smile they have when they talk about it as they are purchasing one for a friend.  You can also see it in their frowns when they need one because the old one is lost due to a move, or they are visiting here for an extended vacation and need one now.  My customers have many different passions for their favorite products, but French Press people are knowledgeable loyals. While the drip method may be known for being easy and convenient, using a French press isn’t exactly difficult. Pour coarse ground coffee into the bottom of the carafe, followed by nearly boiling water. Boil your water and then let it cool slightly before pouring it over the grounds to get the perfect temperature. After allowing it to sit and steep for a few minutes (four to five minutes is best), slowly press the plunger down so the water and grounds can separate. What’s left is pure happiness.

Espresso

Espresso is a type of coffee that includes the method of brewing coffee that uses high water pressure and finely ground beans to make a small, concentrated shot. While darkly roasted beans have historically been more popular in Italy, where espresso was invented, any kind of coffee bean from any origin and at any roast level can be used to make espresso. One of espresso’s defining characteristics, aside from its concentrated flavor and more syrupy body, is a top layer of foam known as the crema, which is a by-product of the high-pressure extraction process. Espresso can be combined with milk (or additional water) to make other espresso-based drinks, such as macchiato, cappuccino, latte, americano, and more.-

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery Store located at 33 Railroad Place, we carry espresso machines and offer top end super automatic machines, various models of drip coffee makers and French presses. Our assortment includes incredible espresso and coffee machines by Breville and Capresso,  and the amazing JURA coffee machines that are associated with the best coffee quality, simple operation and stunning design. We also carry pour over accessories if you choose that option. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

Hello my Foodie Friends!   

This Saturday is Valentine’s Day. Are you looking for a romantic dish to make for Valentine’s Day? Consider making Spanish Paella and have the perfect romantic dinner. Paella is a Spanish dish of rice, saffron, seafood, chicken, and other items you may consider in your creation.  It is served in a large shallow pan (paella pan).  The dish is filled with rich flavor and provides the warmth of rice in it. Paella is a wonderful dish to make with Valentine’s Day being a perfect excuse for a cooking adventure at home. 

First, start with a good paella pan—one that’s wide and shallow—to ensure even cooking and the development of the coveted socarrat, the crispy rice crust at the bottom. You have probably seen paella pans before: a paella pan is basically a large, round, shallow pan with slanting sides that curl a bit around the edge, and with two curved handles set symmetrically opposite each other. Pretty simple, however, there is a bit more to paella pans than meets the eye, because technology, even for this “simple” pan, plays an important role.

Paella pans are designed to transmit heat rapidly and cool off quickly when the heat is off, and the kind of metal they’re made of plays a crucial role to achieve this. The size of the paella is an important factor, too. It is worth noting that the depth of the finished dish shouldn’t be more than one to one and a half inches, and therefore the size of the paella pan you use will depend on the number of people that will eat it.

The paella pan is not completely flat, but slightly concave at the bottom. To help the pan maintain this shape, the whole bottom of the pan is pricked with small dimples. Because of the carbon steel material it is made of, this kind of paella pan has a tendency to oxidize, and therefore requires some extra care after each use, as well as an initial priming after purchase. If you decide to purchase this kind of paella, before the first use you’ll have to fill it with soapy water and a spoonful of salt and boil the liquid for a few minutes. After rinsing and drying it well, pour a few drops of olive oil and, with a paper towel, coat the inner bottom and sides of the pan with a thin layer—if you poured a bit too much oil, use another paper towel to remove the excess. After each use after that, and for the lifespan of the pan, clean it by hand like you’d do any other pan, dry well with a cloth, and prime with oil the same way, coating with a very thin layer, before storing the pan. This process, which seems a bit cumbersome at first, will become part of the paella making process in no time, and you’ll do it without even thinking.

There’s something romantic about sharing paella. Maybe it’s the luxury of eating chicken, shrimp, chorizo, and mussels, all in one dish. Maybe it’s the velvety golden saffron-scented rice and vegetables, all intermingled together. Whatever it is, there’s something special about sharing a dinner of paella, Spanish wine, and some candlelight with your love. Enjoy this on a cold winter’s night. 

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs, we have items that can assist with making your Valentine’s Dinner. Finish with something sweet and a goodnight kiss. Show your love through the foods you cook. Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, John & Paula

There’s no better place to start Valentine’s Day than the Saratoga Farmers’ Market. Shopping the market for Valentine’s dinner transforms a simple meal into a meaningful experience, filled with local flavor, creativity, and care.

At the Saratoga Farmers’ Market, every ingredient has a face and a story behind it. From locally raised meats and farm-fresh eggs to winter greens, root vegetables, artisan breads, cheeses and small-batched spirits, you’re not just buying food; you are supporting local farmers and makers who put heart into what they do.

A Valentine’s dinner doesn’t need to be complicated to feel special. With high-quality local ingredients, even the simplest recipes shine. Consider trying;

• Roasted vegetables with herbs, potatoes, winter greens, etc.

• A perfectly cooked local cut of meat with grass-fed beef, chicken, lamb, and pork

• Locally caught seafood

• Fresh bread with sourdough and gluten free options available as well go great with local cheeses, jams, etc.

• A sweet finish featuring locally made desserts

• Small batched spirits

Whether you’re planning a cozy dinner for two or a special family meal, market ingredients make every dish. 

The Saratoga Farmers’ Market offers more than food. Pick up flowers, candles, handcrafted jewelry, locally made lotions and soaps, and other crafted gifts.  There’s an onsite masseuse where you can purchase a gift certificate for a massage or receive a mini treatment at the market.  And, of course, there’s always a market gift certificate accompanied by merch available to pick up; after all, your local market needs a little love too. 

Turn your market visit into part of the Valentine’s experience. Grab a coffee, enjoy live music while eating a fresh market breakfast, sample local goods, and shop side by side. Planning the meal together can be just as meaningful as the dinner itself.

This Valentine’s Day, skip the crowded restaurants and impersonal shopping carts. Head to the Saratoga Farmers’ Market; a little local really does make everything better. 

February 14: 

10:30 am to 11:30 am: FREE Yoga Class with Yoga Mandali in their pop-up studio at the market. 

9:30 am to 1:30 pm: Live Music with Hudson River Ceili

February 21: 

9:30 am to 1:30 pm: Kids can enjoy making Snow Globes with the Saratoga Springs Mobile Library.

10:30 am to 11:30 am: FREE Yoga class with Yoga Mandali in their pop-up studio at the market.

9:30 am to 1:30 pm: Live Music with Sean Lippin

February 28: MINI WINTER FEST

10:00 am to 11:00 am:  START of the Home Growing Seminar Series with a session with the Saratoga Seed Library

9:30 am to 1:30 PM: FREE Card Making Activity with Mary O’Connell and Creative Memories – Cards will be donated to a local senior center

9:30 am to 1:30 pm: Soccer Shots – goal kicking fun for the kids

11:00 am to 1:00 pm Kids Painting activity with Paint and Drip

11:00 am – Noon Cooking Demo with Green Fork Restaurant and the CDPHP Fresh Eats Program

11:00 am to 1:00 pm: FREE Kids Art activity with Saratoga Paint and Drip

9:30 am to 1:30 pm: Live music with Dave Moore

9:30 am to 1:30 pm: FREE shopping bags from Healthy Living Market

Saratoga Farmers’ Market is open Saturday’s, 9:30 am to 1:30 pm, at the Wilton Mall food court. Find us online at SaratogaFarmersMarket.org, follow us on Facebook and Instagram (@saratogafarmersmarket).

Sign Up for our free weekly newsletter. 

Valentine’s Day is the perfect excuse to slow down and share a thoughtful, homemade breakfast with someone you love—or to treat yourself to something special. Whether you’re planning breakfast in bed, a cozy kitchen meal, or a relaxed morning together, the Saratoga Farmers’ Market has everything you need to build a memorable Valentine’s Day breakfast using fresh, local ingredients.

Photos by Pattie Garrett.

Shopping the market means your meal supports local farms and makers while bringing better flavor and care to the table.

A classic Valentine’s breakfast often begins with savory staples like bacon, sausage, steak and farm-fresh eggs. Local meats and eggs provide rich flavor and quality you can taste, making them perfect for omelets, breakfast sandwiches, or hearty plates served alongside toast and potatoes.

While winter is quieter in the fields, local producers still offer apples from cold storage, dried apples, and applesauce, all perfect for simple sides or baking. Pair them with crispy hash browns, roasted vegetables, or seasoned potatoes made from locally grown produce for a comforting addition to your meal.

No Valentine’s breakfast is complete without something sweet. Pancakes, waffles, and French toast are winter favorites, especially when topped with local maple syrup or honey. These ingredients add warmth and sweetness while keeping your meal rooted in the region.

For a lighter option, create breakfast parfaits using local yogurt, granola, and fruit. Smoothies and yogurt bowls are simple to assemble and make a beautiful addition to a Valentine’s morning spread.

Fresh bread and baked goods are the heart of any special breakfast. From artisan loaves and sourdough to croissants, bagels, cinnamon buns, and gluten-free options, market bakers offer plenty of ways to serve breakfast ready-to-enjoy or as the base for homemade recipes.

Complete your Valentine’s breakfast with jams, jellies, nut butters, vanilla, and baking essentials sourced from local vendors. These finishing touches turn everyday ingredients into something truly special.

When you shop for Valentine’s Day breakfast at the Saratoga Farmers’ Market, you’re doing more than preparing a meal—you’re supporting local farms, small businesses, and the community. It’s a delicious way to celebrate love, connection, and local flavor all in one place.

What’s happening at market:

February 7: 

Live music with Crispin Catricala

Valentine’s Kids Craft with Saratoga Springs Mobile Library (woven hearts)

Free yoga 10:30 am to 11:30 am with Yoga Mandali

February 14:

Live music with Hudson River Ceili

Free yoga 10:30 am to 11:30 am with Yoga Mandali

February 21: 

Winter Kids Craft with Saratoga Springs Mobile Library (Snow Globes)

Free yoga 10:30 am to 11:30 am with Yoga Mandali

February 28 – Mini Winter Fest! MORE info next week…

Saratoga Farmers’ Market is open Saturday’s, 9:30 am to 1:30 pm, at the Wilton Mall food court. Find us online at SaratogaFarmersMarket.org, follow us on Facebook and Instagram (@saratogafarmersmarket).

Sign Up for our free weekly newsletter. 

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Your Valentine’s Day Breakfast Shopping Guide at the Saratoga Farmers’ Market:

Breads & Baked Goods

 ·Argyle Cheese Farmer – danish, cinnamon buns, etc 

 ·Bakery Suzanne – assorted breads, croissants, pastries, etc

 ·Halfmoon Harvest – assorted sourdough breads

 ·Holly & Vine – assorted breads, bagels, etc

 ·Katie Bakes Gluten Free – cinnamon buns, bagels, muffins, scones, etc

 ·Kokinda Farm – assorted baked breads

 ·Night Work Bread – sourdough, bagels, scones, babka, etc

 ·Parchment – brioche-style cardamom bread (excellent for French toast), pastries, etc

 ·Sweet Treats by Jennifer – English muffin bread, cinnamon buns, scones, etc

Cheeses

 ·Argyle Cheese Farmer 

 ·Nettle Meadow 

·Coffee & Tea Vendors

 ·Holly & Vine (teas)

 ·Nally Coffee

Eggs 

 ·Grazin’ Acres

 ·Hepatica Farm

 ·Holly & Vine

 ·Jireh Organics & Livestock of NY

 ·Kokinda Farm

 ·Thymeless Homestead

Fruit

 ·(Saratoga Apple (cold storage, dried & applesauce)

·Hash Browns & veggies

 ·Gomez Veggie Ville – potatoes, onions, kale and other vegetables

 ·Lovin’ Mama Farm – potatoes, onions, kale, spinach, herbs and other vegetables

 ·Muddy Trail Jerky Co. – spice mixes to add extra flavor

 ·The Mushroom Shop

Honey

 ·Ballston Lake Apiary – honey and honey sticks

·Meat Vendors

 ·Grazin’ Acres

 ·Hepatica Farms

 ·Holly & Vine

 ·Jeremy Organics & Live stock of NY

 ·Long Lesson Farm

 ·May-K-Mark

 ·Thymeless Homestead

Pancakes & Syrup

 ·Argyle Cheese Farmer – buttermilk

 ·Muddy Trail Jerky Co. – vanilla extract and mixes

 ·Sweet Treats by Jennifer – pancake batter and mixes

 ·Wild Hogs Sugar Shack at Maple Milk Farm – locally produced maple syrup

Toppings & Spreads

Add the finishing touches to toast, pancakes, or pastries.

 ·Kokinda Farm – homemade jams and jellies

 ·Saratoga Peanut Butter – a variety of nut butters

·Yogurt, Smoothies & Granola

 ·The Argyle Cheese Farmer – smoothies, assorted yogurts

 ·Sweet Treats by Jennifer – granola

 ·Tyromance Fine Snacks – granola

NOTE: Don’t feel like cooking – visit the market’s ready to eat vendors for Valentine’s Day Breakfast.  In addition to the market’s baked goods consider trying breakfast tacos at La Capital Tacos or Omelets (and other goodies) at Breakfast Nook or Mango Smoothies at Daily Fresh and other specialty items at Great Northern Bakery.

Hello  my Foodie Friends!   

How many of us foodies have cookware, baking products, or cooking gadgets that have been handed down over the generations? As our children have grown and moved out of the house, we have also moved much of our cookware and cooking gadgets with them. Some of the items have been handed down from prior generations.  Recently, my wife found a loaf pan that was her grandmother’s. It brought back memories of various items that both her grandmother and mother made in that pan.  The loaf pan is a cool kitchen tool and often overlooked for its plain design. It is definitely an indispensable item in the kitchen.  Every kitchen should have a loaf pan to bake a variety of sweet or savory recipes – from meatloaf and lasagna to ice-cream and baked delicacies. A loaf pan is in the shape of a narrow rectangle, a convenient form which enables uniform slicing. 

A loaf pan is great to use when you’re looking to bake a smaller portion of a recipe or are cooking for one or two. This versatile pan is excellent for baking bread loaves, loaf cakes, and zucchini bread. You don’t have to make your own bread, or even bake, to love the loaf pan. Despite their specialized name, these rectangular pans are extremely adaptable to cooking, freezing, desserts, and more. And with all the creative ways you can use them, loaf pans are anything but idle in the kitchen.  

There a many uses for loaf pans. These pans are the ideal shape for the ultimate comfort food, meatloaf. Marinate meats. Keep more of each steak, chicken breast, tofu slice, or veggie skewer in contact with the marinade you made by placing the foods in a loaf pan, then pouring the marinade on top. Cover with plastic wrap, and slip the loaf pan into your fridge for the allotted time. If you have a bit of meat or a few sides of the skewers sticking out, use tongs to rotate them in the marinade for full coverage.

Rectangular pans are perfect for lasagna or baked ziti, especially if you’re only serving a few people. If you cut recipes in half, a square baking dish may be too big. Use a loaf pan instead. Savory pies like shepherd’s pie or chicken pot pie don’t have to be round just because that’s convention. You can bake them in a loaf pan and still have a hearty one-dish meal.

At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, we carry several different size loaf pans. Make some memories with the heirlooms that you have collected over the years. Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, 

John & Paula