Efforts to slow the Coronavirus spread prompted us to cancel last week’s Saratoga Farmers’ Market. We are optimistic the market will take place this Saturday at the Wilton Mall and will post any updates on our Facebook page and other social media. .

We value our shoppers, farmers, and the communities we serve. Your health is important to us. Current health guidelines indicate that foods available at producer-only farmers markets such as ours are likely to be safer than goods obtained from groceries or delivery services because the distance that the food travels is shorter and the number of persons handling it is less. Purchases at our market also support local businesses.

We are working with mall management to expand the market’s space. If weather permits, more vendors may set up outdoors. We also are encouraging vendors to keep hand sanitizer and anti-bacterial wipes at their tables and to wear gloves or use some other means of keeping their hands out of direct contact with raw foods. All prepared foods will be prepackaged, and we have put the offers of samples on hold.

Here’s how you can help us keep our market healthy, too: 
• Wash your hands if you eat just before shopping.
• Try not to congregate too tightly around vendor tables.
• Allow our vendors to hand produce, meats, eggs, cheeses, and other food items to you. Try not to touch baskets of carrots, bags of lettuce, cabbage heads or other such items yourself.
• Be patient, as vendors clean their hands in between handling produce and money. Some vendors might have different people delegated to taking care of these tasks.
• If you are not feeling well, do not enter the market directly. Contact our vendors in advance, or the market manager. We can arrange for a curbside pickup, and in some cases, a delivery. 

Last week, Pleasant Valley Farm drew on its extensive mailing list to survey customers and based on the nearly 70 responses, set up a drop point for preorders as well as a home delivery service. As Pleasant Valley’s Robert Arnold said, the goal “is to provide fresh, healthy produce to all of our faithful customers in the region any way we can.” We look forward to seeing you soon. 

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

Many of these businesses are offering pickup and delivery options. See below for the Saratoga Farmer’s Market Vendors’ Contact Information:

FROM THE FARM

Argyle Cheese Factory (Cheese, yogurt)
518-638-8966, cheeseplanning@yahoo.com 

Battenkill Valley Creamery (Milk)
518-854-9400, pam@battenkillcreamery.com

Elihu Farm (Lamb, eggs)
518-753-7838, elihufarm@yahoo.com

Gomez Veggie Ville (Vegetables, fruits)
518-686-5212, gomezfarm@gmail.com

Green Jeans Market Farm (Vegetables)
518-232-1968, greenjeansmarketfarm@gmail.com

Kokinda Farm (Vegetables, jams, bread)
518-763-7856, lauriesjams@aol.com

Lewis Waite Farm (Beef, pork)
518-692-3120, farmoffice@csalewiswaitefarm.com

Longlesson Farm (Beef, chicken, pork)
518-753-2163, chris.longlesson@gmail.com

Mariaville Mushroom Men (Mushrooms, meats)
518-810-6061, mariavillecsa@gmail.com

Moxie Ridge Farm (Cheese, yogurt, meats)
518-620-6464, lee@moxieridgefarm.com

Pleasant Valley Farm (Vegetables, fruits)
518-638-6501, arnold.pvf@gmail.com

Ramble Creek Farm (Mushrooms, meats)
518-769-0897, josh@ramblecreekfarm.com

R&G Cheesemakers (Cheese, yogurt)
518-892-6701, rgcheese@hotmail.com

Saratoga Apple (Apple products)
518-695-3131, saratogaapple@gmail.com

Slate River Farms (Beef, chicken, eggs)
518-258-3858, nellie@slateriverfarmsny.com

Squashville Farm (Meats, eggs, vegetables)
518-650-5881, squashvillefarm@gmail.com

Underwood’s Greenhouse/Shushan Valley Hydro Farm
(Hydroponic vegetables)
518-854-9564, peunderwood8@gmail.com

ARTISAN ITEMS

Ballston Lake Apiaries (Honey, pollen, candles)
518-384-2539, gothoney@aol.com

Earth to Mind (CBD products)
518-353-1150, shane@earthtomind.com

Feathered Antler (Art, clothing)
518-290-7461, featheredantler.com

Freddy’s Rockin’ Hummus (Hummus)
518-727-6966, salmacis99@yahoo.com

Grandma Apple’s Cheesecakes (Cheesecakes)
518-368-6091, grandmaapplescheesecakes@gmail.com

Healthy Gourmet Kitchen
(Soup/stew mixes, dips, seasonings)
518-527-1472, mary@propelmedia.com

High Peaks Distilling (Spirits)
518-512-6098, windinthewillows17@gmail.com

Junbucha (Kombucha drinks)
518-353-1150, shane@junbucha.com

Mangiamo (Pasta)
518-450-4006, rose.mangiamo@gmail.com

Moon Cycle Seed Company (Seed blends)
315-323-3153, mooncycleseedcompany@gmail.com

Muddy Trail Jerky (Beef jerky, dips, seasonings)
518-642-2194, muddytrailjerky@gmail.com

Mugzy’s Barkery (Dog treats)
518-573-0400, jaimekp515@gmail.com

Puckers Gourmet (Fermented and pickled foods)
518-854-3301, puckerspickles@gmail.com

Saratoga Chocolate Co. (Chocolate)
518-222-5366, saratogachocolatecompany@gmail.com

Saratoga Garlic Company (Garlic products)
518-581-4093, saratogagarlic@gmail.com

Saratoga Peanut Butter Co. (Peanut butter)
888-967-3268, customerservice@saratogapb.com

Slate Valley Farms (Maple syrup, honey)
518-642-3265, slatevalleyfarms@aol.com

Something’s Brewing (Coffee, teas, lemonades)
518-531-4197, trat2013@gmail.com

Springbrook Hollow Farm Distillery (Spirits)
518-338-3130, sbhfdistilling@gmail.com

The Vermont Spatzle Company (Spatzle noodles)
802-265-1234, vtspatzle@gmail.com

Vital Eats (Vegan prepared foods, sauces, spices)
518-281-9461, reuben@vitaleats.com

Yankee Distillers (Spirits)
518-406-3245, info@yankeedistillers.com

READY-TO-EAT & BAKED GOODS

Daily Fresh (Indian food)
518-698-6264, dailyfreshfood2019@gmail.com

Euro Delicacies (Meditteranean food)
518-210-5436, eurodelicacies1@gmail.com

Giovanni Fresco (Italian food)
518-949-1913, giovannicasanica@gmail.com

Mrs. London’s (Baked goods)
518-581-8100, mrslondons@gmail.com

My Dacha Slovenian Cafe (Eastern European food)
518-272-3505, mkrazi820@gmail.com

Petra Pocket Pies (Mediterranean food)
518-744-9310, petrapocketpies@gmail.com

The Chocolate Spoon (Baked goods)
518-580-9577, mplace@nycap.rr.com

The Food Florist (Frozen prepared meals, pies)
518-545-0623, orders@thefoodflorist.com

Hello my Foodie Friends!

I love cheesecake. There I said it. I think my love of cheesecake stems from early in my childhood watching my relatives entertain and cheesecake being one of those wonderful dessert items that was served with coffee after the meal.  As a child, I was given a piece if I was good. Being one of five children, that was often times a challenge. So, why do so many people love to eat cheesecake? Cheesecake is creamy and yummy and can please some of the most discerning taste buds. The cheesecake has evolved with so many recipes over the years adopting ingredients from family traditions, or by adding fillings or flavors making it a personalized treat. Making cheesecake can be easy. The ingredients and the recipe can be flexible.

Cheesecake can be a unique global dessert. Each region of the world also has its own take on the best way to make the dessert. Italians use ricotta cheese, while the Greeks use mizithra or feta. Germans prefer cottage cheese, while the Japanese use a combination of cornstarch and egg whites. There are specialty cheesecakes that include blue cheese, seafood, spicy chilies and even tofu! In spite of all the variations, the popular dessert’s main ingredients – cheese, wheat and a sweetener –remain the same. No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings on Samos over 4,000 years ago to its current iconic status around the world this creamy cake remains a favorite for sweet tooth’s of all ages.

To help make a cheesecake, you do need very important tools – the Spring form Pan.

Spring form pans are a kitchen essential for producing flawlessly smooth cheesecakes, perfectly crusted tarts, or intricate ice cream cakes without damage to their tops, bottoms, or sides. Meant to eliminate the risks associated with removing cakes from traditional pans, removing your product from the pan is the final step before placing your delicate treats on display, serving to your family or guests, or packaging them to go.

Many people ask me how I won Paula’s heart and I tell them on our first date I brought a dozen Red Roses and a cheesecake to meet her Mom and Dad.  When I entered their home carrying both of them Paula said, “Wow, how did you know my mom loves cheesecake?” Thinking quick on my feet, I looked at Paula’s mom and said “here I got these for you!”   Paula’s mom quickly responded: “no one ever gets me flowers and cheesecake!” Her dad (retired Army Master Sergeant) just smiled at me and said in his southern drawl: “nice job young man”.  I was on a roll with my improvising and I told them that, in my family, it is a custom to give gifts to the mom.  So my sage advice to all young suitors out there is take care of the Mom and good things will follow. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. We have an assortment of spring form pans and accessories to assist with adding that special dessert to your menu. Remember my Food Friends, “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Hello my Foodie Friends!

The upcoming week includes a very fun holiday; it is St. Patrick’s Day. My mother, who was Italian, used to say “Everyone is Irish on St. Patty’s day.”  My father, who was Irish, always agreed because if he didn’t he ran the risk of not getting her delicious Corned Beef and Cabbage. So here is to all of our “Irish” lads and lassies.

So how did Corned Beef and Cabbage become an American dish served on St. Patrick’s Day? From the Middle Ages until sometime in the 19th century, the Irish were known for producing salted meats. It was actually considered their specialty. Most of the salted meats created in Ireland were done so for trade. The salted meats were deemed too luxurious for the poor Irish, so it went out of the country and the Irish would have to resort to other measures for meaty pleasure.  The closest and cheapest thing the Irish could get their hands on in terms of cured meats was salt pork — meat that’s similar to bacon. It was a staple for the Irish, and could be found in almost every home. As the Irish migrated to the United States, they couldn’t find salt pork in their new home, and bacon, the closest substitute, was insanely expensive. Thus, they turned to corned beef. It was the one thing Irish immigrants would eat in the U.S. because it reminded them of home.

The truth is, most Irish folks don’t eat corned beef and cabbage nowadays. However it’s become a tradition Irish-Americans readily adopted, and welcomed as part of the Irish-American heritage we have here now.

Preparing Corned Beef and Cabbage does require some essential tools. As you look for tools to use to make your Corned Beef and Cabbage; you may need a Dutch oven or a stock pot, and a good chef (cooks knife). The chef’s knife (sometimes called a cook’s knife) is the most important knife to have in your kitchen and within your knife collection. A chef’s knife is the go-to tool for more than 90 percent of daily kitchen tasks including most slicing and dicing of fruits, vegetables, meats, and fish. And while a chef’s knife may be the “king of the kitchen,” it should not be used to butcher or carve poultry, to remove the skin of large vegetables such as butternut squash, or, as some people have tried, to puncture a hole in cans. The broadness of a chef’s knife blade makes it unwieldy for tasks better suited to a smaller knife.

Many of our customers ask me what is the best brand knife to have. Choosing a chef’s knife “is like a dance partner.” A knife that feels comfortable and graceful in your hand might feel klutzy to someone else. When you start shopping for that perfect chef’s knife—one that will make slicing, dicing, chopping, and mincing more pleasurable, precise, and effortless—it’s important to identify your personal preferences, and to realize that there isn’t one knife that’s right for everyone. Finding your ideal knife might take a little time, but you’ll know it when you’ve found it. Once you’ve got a knife in your hand you should immediately get a sense of its fit. It should feel comfortable, like a natural extension of your hand. It should inspire confidence, not instill fear. If it feels wrong, move on. If it feels pretty good; start chopping (or mock chopping), noting how you respond to the knife’s physical characteristics.

Weight: You’ll need to try several knives to find your ideal knife weight. One school of thought believes a hefty chef’s knife cuts through foods easier because it “falls” with more force. Another thinks a lighter chef’s knife flows more freely and lets you maneuver the knife more skillfully. Bottom line: Choose the style that feels right to you.

Balance: “Perfect balance” is in the palm of the beholder. Judge balance by gripping the knife by its handle. If it feels uncomfortably weighted toward the back of the handle or toward the blade, then it probably isn’t for you. An unbalanced knife will make you work harder. Side-to-side balance is also important. When you come down on the blade, the knife shouldn’t feel unstable, as if it wants to teeter toward one side or the other.

Size: An 8-inch chef’s knife is the most popular among home cooks because of its versatility. A 10-incher’s longer blade can cut more volume but may feel intimidating. A 6-inch chef’s knife can offer an element of agility, like that of a paring knife, but falls short when working with volume or when slicing through something large, like a watermelon.

As you prepare for your St. Patrick’s Day celebration events, stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, and let us help you choose the best knife for you. We carry some of the best knives made in the world. As you celebrate, be sure to compliment the chef and the host: 

“Corned beef and cabbage and leprechaun men. Colorful rainbows hide gold at their end. Shamrocks and clovers with three leaves plus one. Dress up in green—add a top hat for fun. Steal a quick kiss from the lasses in red. A tin whistle tune off the top of my head. Friends, raise a goblet and offer this toast— ‘The luck of the Irish and health to our host!’” – Richelle E. Goodrich

Remember my Foodie Friends “Life Happens in the Kitchen!”

 Take Care,
John & Paula

Upon the first look, the farmers’ market can be overwhelming. Tables are piled high with produce, coolers are full of meat and cheeses, and display cases tower high with bottles of syrup and jars of jam. In addition, products available at the farmers’ market change slightly each season. Here’s a peek at 10 things you might not know are sold at the Saratoga Farmers’ Market.

SHAVING SOAP
“Soft Serve” shaving cream is an old-fashioned wet shaving soap made from goat milk and pig lard. This nourishing specialty soap is made exclusively at Moxie Ridge Farm. Just add some water, lather with a shaving brush, and enjoy the lather for a smooth shave.

MUSHROOM COFFEE & TEAS
Mariaville Mushroom Men have made it easy to enjoy a daily serving of mushrooms with their perfectly blended mushroom teas that come in easy to use teabags. Looking for something a little more robust? Scoop, stir and enjoy their instant mushroom coffee. 

SPÄTZLE (GLUTEN-FREE)
The Vermont Spätzle Company has traditional spätzle that is no-boil, ready in 5 minutes, and gluten-free. What’s even better is that this spätzle is as versatile as it is tasty. The Vermont Spätzle Company has dozens of quick and easy spätzle recipes on their website.

GOAT
Goat has a distinct flavor that is leaner than lamb and can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Find a variety of cuts, ribs, and roasts at Squashville Farm.

DOG TREATS
Dog treats are serious business at the farmers’ market. Longlesson Farm and Lewis Waite Farm both offer beef bones specifically for dogs. Something’s Brewing makes ‘beastly bites’ dog biscuits from all-natural ingredients. And, Mugzy’s Barkery has a whole line of treats and cakes made from all-natural and organic ingredients.

CBD OIL
With high-quality hemp grown and processed here in New York, Earth to Mind CBD products are designed to help relieve stress, soothe pain, and attain a sense of well being when added to your holistic routine. If you’re looking for an alternative form of healing, visit Earth to Mind about adding CBD oil to your holistic routine.

TAKE-HOME MEALS
The Food Florist offers a variety of frozen take-home meals made with carefully sourced ingredients so you won’t have to compromise over convenience. The Food Florist offers a variety of casseroles and lasagnas to choose from, even breakfast and gluten-free options.   

HORMONE BALANCING SEED BLENDS
Seed cycling is an easy and functional way to get nutrients in the body to help women rebalance their hormones. Moon Cycle Seed Company blends four seeds: pumpkin, flax, sunflower, and sesame. When ingested in a specific combination daily, they provide the body with essential nutrients.

SHOOTS
Whether you eat them by the handful, put them on a salad or sauté them with garlic, pea and radish shoots offer a burst of nutritious and delicious flavor. Varieties of shoots are growing in the greenhouse at Pleasant Valley Farm and Green Jeans Market Farm. 

BEEF JERKY
Muddy Trail Jerky offers handcrafted beef jerky in 13 flavors. Sweet, savory, or spicy options include Bourbon Barbecue, Habanero Mango, Bacon & Molasses just for starters. Visit their stand for over 50 varieties of dips, rubs, seasonings, and meal starters. Is beef not your thing? Try Zen Jerky by Vital Eats. This flavorful, plant-based jerky is packed with protein. 

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

Bill Higgins began growing garlic in 1998 on farmland in Northumberland, a community between Schuylerville and Saratoga. He sold the garlic to a food distributor at the Chelsea Market in Manhattan, and over time, began consulting with chefs to create a line of prepared products. 

Over the years, his enterprise Saratoga Garlic Co. expanded, supplying grocery stores, restaurants, and wholesalers with sauces and pickled products.

The business kept growing, and then last fall Higgins went small. He applied to become a new vendor with the Saratoga Farmers’ Market, joining the market’s cadre of local farmers, home producers, and artisans.

Now, Higgins spends Saturday mornings at the market’s winter location in the Wilton Mall, offering samples of their garlic products, greeting new customers, and reconnecting with friends.

Their experience is helping them understand better what their customers like. It also captures the community feeling that the Saratoga Farmers’ Market creates.

“We wanted a more direct connection and additional insight to what our end consumer is looking for,” says Max Higgins, who coordinates sales for Saratoga Garlic and is Bill Higgins’s son.

So far, the experience has been great. “Everyone at the market has been very welcoming and we’ve really enjoyed the positive atmosphere each Saturday,” Max Higgins says.

On top of that, they have discovered that old friends from elementary and high school days are market regulars, as well. And, says Max Higgins, “the live music is great.”

Saratoga Garlic Co.’s signature product is aioli, a garlic sauce with a mayonnaise base. The company offers five varieties, along with a pickled garlic product. The sauces can be used to season dishes, as a spread on crackers or bread, or as a condiment to such things as steaks, pork or goat, chops, or fish. 

Bill Higgins worked with a number of chefs to perfect his recipes over the years. He and his family still grow their own garlic, which is German white, a porcelain variety known for big bulbs, a robust flavor, and high tolerance to his sandy soil. The family also occasionally grows dill for their pickled products and has discussed the prospect of trying out such items as saffron, which flavors one of their aioli sauces.

The Saratoga Farmers’ Market is from 9:30 a.m. to 1:30 p.m. at the Wilton Mall. Follow us on Facebook, Twitter, and Instagram.

Hello my Foodie Friends!

How many of you like to eat breakfast foods any time of the day?  As a child, one of my favorite breakfast items was and still is waffles. I love the smell of cooking waffles when you walk into the kitchen. One of our family treats was waffles on Sunday morning. My mother would offer to put blueberries, strawberries, bananas and various fruits on our waffles. I have always loved waffles’ crispy wafer surface, soft interior and tiny golden pockets filled with maple syrup. The waffles of my dreams (and by now you realize this is nearing psychedelic-flashback territory), include the proper waffles are dark golden brown, crisp and served with butter melting into the square holes, maybe a salty pork product nearby such as bacon and real maple syrup. I would beg for a scoop of ice cream on top – but that idea was quickly nixed.

Waffles have been a favorite food for hundreds of years, possibly dating back to the 13th Century. Although Waffles were brought to Pennsylvania centuries ago by German settlers, they are experiencing a modern-day comeback that extends long after sunrise. There are many new food concepts out there that include creative approaches to waffles as an all day food. It is safe to say that Americans have developed a bit of a fascination, perhaps an obsession of making waffles a novelty breakfast item to decadent masterpieces. The first waffle irons with the characteristic honeycomb pattern appeared in the 1200’s when a craftsman designed and forged cooking irons. Original irons featured a hinged design. Consequently, the batter was poured in, pressed together, and cooked over an open hearth fire. Making crisp and fluffy homemade waffles has gotten easier since the days when you had to hold a long-handled waffle iron in the fire to get them perfectly browned. Modern waffle makers require little more effort than plugging them in and heating them up, but it can take a little practice to effortlessly turn out golden grids that pair perfectly with real maple syrup or crunchy fried chicken. A generously oiled and preheated waffle maker should produce an irresistible result every time.

We carry several types of Waffle makers by All-Clad. The All-Clad Waffle Maker cooks generous Belgian waffles at the same time. It features advanced heating technology for homogeneous browning; moreover, 7 levels of browning are possible. The steam release system prevents condensation buildup as waffles bake, for crispy outside and fluffy inside waffles. The ready to cook light signals when to add batter and the audible signal indicates when waffles are ready. The non-stick plates are easy to clean. An overflow batter tray put at the back of the cooking plate avoids mess. Another option is the delicious round waffles. 

I never met a waffle I didn’t like. After hearing the ways waffles can answer the never-ending “What’s for dinner?” question or liven up a winter party, you’ll never look at a box of Eggos the same way again. Who says waffles are just for breakfast? You could eat them for lunch, dinner and dessert too. Here are some ideas: 

Chicken and Bacon Waffles: Call it a meat-lovers waffle. Top your waffle with fried chicken and crispy bacon, and even mix bacon into the waffle batter. Save it for a lazy Sunday morning when you don’t have to leave the couch too quickly.

Waffled Brioche French Toast: If you’re the type who always waffles (har har) between French toast and waffles on the diner menu, you can get the best of both worlds at home. Pop a chunky slice of brioche in the waffle iron, and you’ll wind up with crispy divots (perfect for flooding with syrup) and maintain the fluffy, chewy texture typical of French toast.

Waffled Banana Bread: Banana bread is another morning favorite that can get a waffle update. Pour banana-bread batter straight into the waffle iron for a treat that’s both new and familiar — and cooks in way less time than typical banana bread.

Breakfast Grilled Cheese: Waffles to-go sounds like a trick until you realize that two waffles can sandwich all the gooey stuff (cream cheese and jam) inside for a handheld breakfast. 

There are so many options to make with a waffle maker. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Pl. to pick up the essentials to make culinary delights. Have fun in the kitchen; tell that special someone they are “Waffle-y Cute.”  Remember my Foodie Friends “Life Happens in the Kitchen.”

 Take Care,
John & Paula

Hello my Foodie Friends!

Over the years, Paula and I have been blessed with many wonderful people who have been an important part of our life. It is never easy to say goodbye to an incredible person who has passed away.  This month, our Saratoga Springs, Culinary, and Compliments to the Chef family lost an amazing chef and friend; Chef and Professor Rocco Verrigni to a long, courageous battle with pancreatic cancer. Our tribute is to a man, that from the moment we met him, had an amazing impact on my life, my wife Paula and on our entire culinary community. 

My friendship began with Rocco many years ago when he and I would be part of a refreshment center at a sports event. Rocco would make his family recipe for Macaroni Pie (the recipe is included). We would share stories of work in the restaurant/ hospitality industry. Our understanding of Rocco’s contributions to the culinary world continued as Paula entered into higher education academics working as a professor for SUNY Delhi on the SUNY Schenectady campus. Rocco’s influence and impact on the culinary and hospitality programs at SUNY Schenectady remain prevalent within each student, instructor, and administrator on that campus. Upon retirement, Rocco became a strong advocate and presence within our Compliments to the Chef family. Rocco or “Chef Rocco” as we called him, conducted many product and “how to” demonstrations for us. He always brought a level of genuine interest in our business, how we could service our community as a culinary resource, and how he could help and be part of what we are. We valued his insight, interest in certain products, and experience that he brought with him through our conversations and discussions as to what to carry in the store. Along with his foodie stories, came loving stories of his family gatherings and his close friendship to Singer/Musician Jeff Brisbin, a person who is now a good friend of our store. During Chef Rocco’s demo’s he would insist on proper knife skills such as knowing how to julienne a carrot with a paring knife before learning to use a mandoline slicer. When we challenged him on the consistency of size, he quickly produced a perfect julienne carrot from a paring knife. 

As Rocco worked through his illness, he focused on getting back to the true basics of how food is created, using very authentic approaches to recipes making everything from scratch, and realizing the nutritional value of everything that he made. Many of the skill sets he would demo in our store were based on the basics; knife skills, pasta making, stock-making and soups, and the focus on the products he used within our store demonstrations. 

Rocco leaves behind a spirit that embraced the life of an incredible person. He approached his illness with grace, integrity, strength, optimism, and courage. Values that truly reflected the good man he was. There is a “hole in the world” and a hole in our lives. Our hearts go out to his wife Karen and the Verrigni family. We are so thankful to have had Rocco as part our lives. His friendship, support, expertise, and genuineness as a good person will be with us forever. Remember my Food Friends; “Life Happens in the Kitchen.” For Rocco; the kitchen was his contribution to us; leaving a legacy in the culinary world and academics. I have included his recipe that was posted in the Daily Gazette in an interview with Rocco on December 16, 2015.  I had his Grandma’s Macaroni Pie; it is fabulous.

 Take Care,
John & Paula

Mushrooms from the Saratoga Farmers’ Market often find their way into my meals. Farms such as Mariaville Mushroom Men and Ramble Creek offer a wide array of these low-calorie, high-protein fungi. All are easy to prepare, taste wonderful, and once in a while, I’ve found, lead to pleasant dreams.

What makes mushrooms stand out from other fresh farm offerings? For starters, they are in a category of foods by themselves. As Brie Mazurek of the Center for Urban Education about Sustainable Education writes in A Guide to Specialty Mushrooms, “Mushrooms are not vegetables. They are closer to animals than plants and belong to their own distinct kingdom, Fungi. As a fruit is to a tree, mushrooms are the spore-bearing fruiting bodies that allow fungi to produce.”

Farmers’ market mushrooms generally are grown in sawdust or logs. For many years, the varieties available were primarily shitake and oysters. Now, farmers also are growing lions mane, nameko, chestnuts, and king oysters.

Is there a huge difference in flavor or preparation method for these varieties?

To me, no. There are subtle variations that make trying the different mushrooms an intriguing experience. Often, I pick up a different variety each week to sample and experiment with.

Vendors can offer cooking tips. You also can try this simple roasting preparation, which works for nearly all fresh varieties:

First, give the mushrooms a quick rinse. After they have drip-dried, remove the harder stem edges with a knife and chop the mushrooms into bite-sized pieces. Heat a skillet. Place the mushrooms in the skillet and cook them quickly on medium-high heat, tossing them frequently with two wooden spoons to keep them from sticking to the pan. This roasting method releases the mushroom’s juices and helps bring out their flavor. 

After about five minutes, turn off the heat and quickly add a liquid of choice, such as oil, butter, wine, vinegar or lemon juice, or broth. Often, I add olive oil with a little wine. Continue to toss the mushrooms so they do not stick, and add seasonings such as black pepper, garlic, onions, shallots, chopped rosemary and/or thyme. Remove from the pan and serve.

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

What makes cooking with farm fresh foods at the Saratoga Farmers’ Market a success? In my mind, two things: Let “less is more” be your guide, and have a few basic supplies on hand. Let me elaborate…

When food comes to market from a local farm, it is about as fresh as it gets. Our freshest foods are harvested within a day or two of the market. Our frozen meats and stored apples, cabbages, potatoes, and other root vegetables are from harvests of just the past fall. Even such shelf-stable items as dry beans and corn come to you straight from the farms where they were grown. This means the flavor is at the peak. Often, just baking, steaming, or a quick fry in a hot pan followed by a low simmer for a few minutes is enough to make our farm foods taste delicious.

Second, cooking is easier and faster when one has a few basics on hand: staple ingredients and simple pots, pans, and cooking utensils.

Staple ingredients include oil, vinegar, and seasonings. Butter or animal fats like pork fat can substitute for oil, just as lemon juice or apple cider can stand in for vinegar. Seasonings as simple as salt and pepper often suffice. Herbs, alliums like garlic and onions, and spices like coriander, nutmeg, cinnamon, paprika, and others can help enhance the flavor of meals, but they are not necessities. Simply put, a basic oil, acid, and salt and pepper are usually enough to ensure that your market purchases taste as good cooked as they look fresh.

As for cooking, keep your supplies simple, especially if you’re just getting started: a frying pan, a Dutch oven or similar deep oven-safe lidded pot, a smaller stovetop pan for boiling water; a chopping board, a good sharp knife, a spatula, and a couple of wooden spoons are a good start.

 Many cookbooks, weekly recipes in newspapers, and preparations featured on popular cooking shows and in videos emphasize the complexity of cooking. And, indeed, there is a creative and dramatic flair to the culinary arts. But there is creativity, too, in cooking simple and in letting the flavors of fresh foods stand alone. 

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

Hello my Foodie Friends!

During these winter days, many individuals try to take a break to different parts of the country or world especially to the “warmer” sections of the globe. Although Saratoga is not considered “tropical” it does draw many travelers throughout the year. We enjoy talking to many of our culinary guests and hearing about what can be eventful travels from afar. Most recently, a couple from New Zealand shared a story about their son that brought back memories of a family vacation we had to Disney. 

Back in 2004, going through security at the airport had become a planned task to anticipate when beginning your travels.  My son was 12 and my daughter was 9 at the time.  I was bound to a wheel chair having just had surgery on my foot.  Security had chosen our family randomly to do a full security check. We all moved to the side and cooperated with the officers who held wands in their hands to check us.  My wife, daughter, and I all went through quickly. However, as I glanced to find my son – he was being held by one of the security officers.  We stood watching as the officer placed his wand and tapped on my son’s pocket of his cargo pants.  My son reached into his pocket and pulled out a bag of candy.  The guard then moved to the other pocket of my son’s pants and tapped on the pocket.  My son pulled out another bag of candy.  At this point my wife and I looked at each other wondering why my son packed all of this candy – since he never ate it and we rarely had it in the house. The security check was not quite over. The security officer continued to tap all of the pockets in my son’s cargo pants.  As you may know – cargo pants have many pockets.  My wife and I stood with our mouths open and were laughing each time my son reached into his pockets and pulled out more and more candy!! We could not believe what we saw. The security officer tried not to laugh as we kept proclaiming amazement of what we saw.  Once we made it past airport security – our vacation was incredible with many wonderful memories to add to our candy cargo stop. 

My son was able to keep all of the candy he had stashed away like a squirrel.  To this day – we are not quite sure why he had that much candy on him since he was and is still not a big candy eater. 

So how does this story tie into the culinary world? Chefs both professional and for those who just enjoy cooking find that storing and carrying their knives to cooking events or various locations can be a task and must be properly done. Chefs love their knives. They carry them everywhere in knife rolls, which are bags designed to house a whole bunch of very sharp knives in the safest and most discreet way possible.

You may not think you need to carry around knives and other kitchen tools. But if you’re planning a blowout barbecue at your summer rental house, or a camping trip that will involve fireside cooking, you should consider getting a knife roll.  For many, bringing knives and culinary tools with them to where they are traveling or cooking is considered precious cargo. Consider a knife bag as a way of assisting with those travels. 

We welcome our many visitors to Saratoga Springs, New York and look forward to hearing more of the fun stories that exist in traveling. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store to assist with your culinary needs.  We carry “cool tools” for the chef on the go.  Remember: “Life Happens in the Kitchen.”

 Take Care,
John & Paula