Hello  my Foodie Friends!   

One of our family’s favorite food is pizza, especially Paula’s homemade pizza. Pizza is an excellent all-around family food that every person can personalize and enjoy on the day it is cooked, or the following day (Breakfast Pizza?). It is also a perfect “on the go” food to help with the crazy schedules that we all have. Back in the days before children, pizza was a frequent meal for Paula and me. Our lives were basically like “two ships passing in the night.” 

When Paula and I first dated one of our favorite romantic places to eat was an Italian restaurant called Verdolini’s. We were there so much they knew our order when we came in. The waitresses used to elbow each other and fuss over the young lovers. They were planning our wedding even before we even thought about getting married. The lighting and ambiance were straight out of a movie. The whole Verdolini family worked there and when he was old enough, my brother Bill, worked there also. They made a pizza that was different from any pizza I have had before or since. Paula was curious about their ingredients and how it was made. She would ask and they would say “it’s a secret.” We had my brother Bill, however, as our spy on the inside. Bill would bring home any leftover pizzas at the end of the night and hand them out to whoever wanted them. He could not manage to get the entire recipe from the owner, but he got enough that he and Paula came close. One of the special parts was baking them in their stone oven. We have tinkered with it over the years, and I think Paula’s pizza is now perfect. That’s the thing about pizza; it’s a personal taste type of food. The way I like it might be different than the way someone else likes it and that’s ok.  

A pizza stone is one of the keys to making a perfect pizza. The science behind pizza stones is relatively simple: the stone conducts and holds heat, which keeps the oven temperature steady even when a cold ingredient (such as an uncooked pizza) is introduced. This not only helps the pizza cook more evenly, but also allows the bottom to get crisp. The trick to a crispy pizza is to heat the stone in the oven prior to putting your prepared pizza on it.

Learning how to clean a pizza stone correctly can help it last a long time and produce mouth-watering pizzas. The one small problem: How do you remove all that baked-on cheese and grease once you’re done devouring your culinary masterpiece? Follow these steps to clean a pizza stone so it lasts for many years to come. It’s best to clean a pizza stone every time it’s used—a quick wipe works. This makes it easier to remove stuck-on food and cheese. And it helps avoid having to deep clean your stone as often. Let your stone cool down before removing it from the oven. 

Stop by downtown Saratoga Springs’ Compliments to the Chef, Your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place where we have cool tools for your pizza making. Get creative with your pizza and make lasting memories.

After 60 years in business our hometown Italian Restaurant, Verdolini’s had to close due to a flood and family health problems but they live in our memories forever. 

Enjoy making pizza with your family and friends. Sing, dance, play music really loud, and have fun eating your very own creation. Remember; “Life Happens in the Kitchen.” 

Take Care, John & Paula

Fortunately, the Saratoga Farmers’ Market is inside the Wilton Mall during these chilly, sometimes frigid, winter days. Did you know that you can sip a hot cup of coffee from one of our vendors while shopping at the market? I recently had a great chat with Sam, owner of Nally Coffee, about the brand and beans.

When did you start Nally Coffee?

I started Nally Coffee in February 2021. 

What led you to create your coffee brand?

I was interested in specialty coffee and trying it from different parts of the world. I discovered roasting coffee after my brother gave me un-roasted coffee beans for Christmas, so I started researching and learning. Things fell into place a couple of years ago, and I knew it was time to jump in and give it my best shot! 

How many flavors do you have?

Currently, I have five blends with new flavors coming. I currently offer The Adventure, The Heritage, The Puffin, The Tune Skis, and a decaf Honduran coffee blend.

In making the Adventure and Heritage Blends, I use Fair Trade organic Honduran Coffee with a heavier body with caramel and butterscotch notes. The Heritage blend is a darker roast with nice smokey and nutty-like flavors. I make the Puffin and Tune Skis Blends from Fair Trade and organic Colombian coffee with fruity notes like cherry and orange. The darker roast has a subtle hint of smokiness. The Decaf is very popular; it’s smooth with a brown sugar tone.     

What makes each blend unique?

Each roast has a great story on the back of the bag that I pride myself in sharing. As for the coffees themselves, the beans and roasting level differentiate them from each other and other coffees roasted in the area.  

What products do you offer?

My blends are available in whole bean or ground. I have three K-cup varieties, and visitors can purchase brewed coffee on-site.  I also have hand-made mugs and storage containers to keep your coffee fresh! Come on by and say ‘hi’ at the market!  My name is Sam (I don’t like green eggs, but I do like ham), and I love to chat. 

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

Hello  my Foodie Friends!   

January is the notorious month of New Year’s resolutions. Though you can obviously plan healthy meals for every month of the year, we’re betting that eating healthy in January tops your list of priorities. 

If you’re trying to eat clean this month, it can be hard to know where to start. One of the definitions of the word Resolution is: a promise to yourself that you will make a serious effort to do something that you should do. Though it’s a pretty well documented fact that most New Year’s resolutions fail, we keep making them—and we’re not alone. The custom of making New Year’s resolutions is most common in the West, but it happens all over the world. Losing weight, eating healthier, getting fit, improving our health, or getting back in shape are among the most popular resolutions made every New Years. Unfortunately, this is a resolution that we tend to remake year after year. It can be daunting when your list of New Year’s Resolutions is as long as your holiday shopping list. In addition to the post-holiday slump, not being able to keep your resolutions by February, March or even late January may increase your anxiety. When your holiday decorations are packed up and stored away, the frustration of an unused gym membership or other reminders of failed resolutions can make the later winter months feel hopeless.

However, it is important to remember that the New Year isn’t meant to serve as a catalyst for sweeping character changes. It is a time for people to reflect on their past year’s behavior and promise to make positive lifestyle changes. By making your resolutions realistic, there is a greater chance that you will keep them throughout the year, incorporating healthy behavior into your everyday life. Making healthier food choices can help with improving the quality of your diet. However, regulating the size of food portions is a simple process that can help with weight loss. Weighing out food before it is eaten is a convenient method of controlling portion sizes and is something you can easily do at home with basic kitchen equipment. A digital kitchen scale helps with measuring. 

A pointer to assist with weighing: Weigh out the desired portion size. According to the U.S. Department of Health and Human Services, a standard portion for most meats and fish is 3 ounces. Look for portion size information on packages and use on-line resources such as MyPyramid.gov to learn about the recommended portion size of other foods. Weigh the food before it has been washed or cooked. Place the plate of food on the scale. The calibrated scale will measure the weight of the food only. Remove or add more of the food until you reach the required portion. You can remove the plate as many times as you like provided that you do not press the tally button for a second time. For Food Safety reasons, you need to wash the plate thoroughly with hot water and detergent between weighing different foods.

Keeping our promise to scale down as a part of those New Years resolutions can require using the right tools to make it work. Stop by Compliments to the Chef, your neighborhood Kitchen and Cutlery store, located at 33 Railroad Place in Saratoga Springs to select a digital scale to assist with weighing ounces, pounds, fluid ounces, grams, and milliliters. We wish you all a happy, healthy, and fun in the kitchen year ahead. Remember my Foodie Friends: “Life Happens in the Kitchen.” 

Take Care, John & Paula

Can you find fresh veggies at the Saratoga Farmers’ Market in January? The answer is yes, you can!

Many wonder what they will discover fresh regarding produce at the Saratoga Farmers’ Market in mid-January. We currently have farms that can grow in greenhouses and tunnels that allow them to provide fresh vegetables all winter, accompanied by farmers who take advantage of cold storage and turn fresh-grown products into dried goods for the winter. 

Growing all year round takes a lot of knowledge and skill, but as Lovin’ Mama Farm shared this past weekend in their weekly market update, “the mild winter is definitely helping production levels.”

What is a tunnel vs. a greenhouse? In short, a tunnel is a movable temporary structure, while a greenhouse is a more permanent one. However, they both allow farmers and gardeners to extend their growing seasons.

When you visit the market this month, you will most likely discover a delicious variety of greens, arugula, baby lettuce, red and gold beets, Bok Choy, chard, dried chiles, dried herbs, garlic, kale, kohlrabi Mesclun mix, micro greens, red and gold onions, pea shoots, potatoes (purple, russet and white), purple mizuna, purple daikon radish, fresh red romaine, baby spinach, turnips, white salad radishes, and watermelon radishes when visiting Lovin’ Mama Farm.

Gomez Veggie Ville has been stocked weekly with Brussels sprouts, sweet potatoes, butternut squash, turnips, beets, onions, kale, carrots, and other nutrient-packed produce to pick from.

Of course, The Mushroom Shop is set up to grow year-round and is ready to provide a vast and ever-changing variety of mushrooms. When you visit them at the market, they will be able to share their weekly varieties with you and all of the health benefits each one offers. 

There are also savvy farmers like Squash Villa Farm who dry their beans and corn to bring to market that are delicious and versatile in various dishes like chilis, soups, and more.

And, of course, Saratoga Apple is well versed in cold storage and is ready with fresh apples for the picking, dried apple rings, freshly made applesauce, and other apple products like vinegar and hard cider.

You will discover fresh produce year-round at the Saratoga Farmers’ Market.

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

Hello  my Foodie Friends!   

We are in that week of after all of the holiday gatherings and bringing in the New Year. The office parties, holiday shopping, travel planning, family, friends, partners, and children have been grabbing your attention and can easily take its toll. Before you know it, the new year begins and you are be back to your pre-holiday routines and habits.

The start of a new year is time to reflect and look at our past year in terms of the relationships developed, the experiences we have had, and lessons learned. It’s that time again for us here at Compliments to the Chef to thank all the wonderful acquaintances that have helped us throughout the year. As Clarence said to George Bailey “No man is a failure who has friends.” We have foodie friends which is even better!  So many wonderful people have come through our door with questions and some with suggestions. We believe that we have a tremendous extended family who share in our joy of cooking and creating our own masterpiece meals. We have introduced many new tools into our store as a result of customer suggestions. Coming to work every day in one of the finest cities in America is a blessing. Now that we are about to begin another successful year, it’s time to gather in our kitchens and raise our glasses to our family, friends; past and present, and to the new friends to come. 

While making your toasts, keep in mind some tools that can help to make your celebrations in 2024 run smoothly. Tools such as the foil cutter, wine openers, corkscrew, cocktail shaker and strainer, along with wine, whiskey, champagne, martini, and more types of glasses, can be very useful with celebrations this year. Whatever your needs, I hope that our store can continue to be your first thought for your culinary and wine supplies. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place. And when you come through our door, you will notice that a bell rings…and we all know what happens every time a bell rings!  Cheers to a happy 2024! 

Remember my Foodie Friends: “Life Happens in the Kitchen.” Thank you for all that you do to make our business special. 

Take Care, John & Paula

When you visit the Saratoga Farmers’ Market, each vendor is a small business sharing their expertise and carefully crafted or grown products with you. Each vendor has a unique story to share. We recently had a conversation with Leah, the owner of Sweet Sprig.

When did you start Sweet Sprig?  

In 1997, I created and sold my first batch of artisan soap at 14 years old; I was hooked and started selling my soaps at craft fairs. During college, I always had a side hustle creating natural skincare. Four years ago, I left my career to run Sweet Sprig full-time.

Tell us about your products, the ingredients, and the ‘why’ behind them.

I started with soap making and was drawn to natural essential oils and ingredients. Growing up on a small homestead with a fiber artist for a mother, I knew about natural plant colorants. After a short time, I added bath bombs, creams, candles, haircare, and more. I often experiment and add products based on what customers are looking for.  

All my colorants are plant or mineral-based, like fresh carrot juice, parsley, indigo, and paprika. Every ingredient is researched and selected for its skin benefits and eco-friendliness. I’m constantly reading new studies and industry literature to ensure the ingredients I put into my products are up to my standards. 

I have a Bachelor’s of Fine Arts and approach soap making with artistic integrity. Every botanical is added to the tops of my bars by hand. Colors, textures, and fragrances that evoke memories are all thoughtfully planned out. I want to give my customers tiny moments of everyday luxury.

Tell us about the future of Sweet Sprig.

Farmer’s markets are some of my favorite spaces on earth. They are filled with talented and kind farmers, chefs, artists, and small business owners. I love being a part of what can be described as a family. Building connections with new customers is so rewarding. 

Visit Leah to learn about her classes and other community activities. We are delighted to have Sweet Sprig at the Saratoga Farmers’ Market.

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

Hello  my Foodie Friends!   

Christmas Eve is right around the corner. For many of us, the holidays generate some of our most vivid memories. It can be funny the interesting things that stick with us. It’s often not at all the presents or the eggnog. It could be a story of spying on “Santa” setting up the presents in the living room, or the first time you watched “It’s a Wonderful Life” starring Jimmy Stewart and watching it with a group of family or friends crammed on a couch. 

When I was a young boy, I shared a small bedroom with my two other brothers Danny and Billy. We had made a pact to finally catch Santa in the act. I was age five, my brother Danny was four and my other brother Billy was almost three. It was a huge undertaking for young boys because we were told that if we didn’t go right to sleep then Santa would not come. However, I needed proof of Santa’s existence. If you know me then you know if I say I’m going to do something, then by golly I’m going to give it my best shot. My father was very aware of his oldest son’s determination and made sure we were all tucked in as he read: “The night before Christmas” to his three conspirators. Now Billy being very young and not quite age three, was really not up to the task after my father’s story reading. He was out fast asleep and Danny was wavering with heavy eyelids. I was focused on my spy caper. I could not sleep and waited about 15 minutes before shaking Danny and saying “let’s go”! We checked on Mom and Dad’s room and made out two figures sleeping. We then turned to go downstairs to say “hello” to Santa. 

We were almost frozen with fear and Danny clung to me like we were attached. We took one squeaky step at a time and our eyes were as big as saucers so we could see in the dark. We made out a figure from the back in a red coat and a big red hat putting presents under the tree. We took another brave squeaky step to see him better and that did it! We then heard a booming low voice saying” WHO’S THERE”? Danny looked at me and tried to scream but nothing came out. We turned and ran back to our beds with so much fear and excitement that we had our proof that Santa really did exist. We repeated this story to our little playground friends for many years. It could not have been Mom and Dad because we were sure they were in their beds. Our parents never commented on the story and always just smiled. When my father passed in 2010 at the age of 88, we were cleaning out his things and I found a box with a Santa hat and a red coat hidden in the back of his closet. I never told my brothers because I wanted to keep the Christmas magic alive. 

What was your best gift ever? Or what were the “little things” that were done that made your holiday special and created that pure holiday magic for you? Make sure you have the must-have supplies you need to stir up your holiday feasts. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Let us help you with the tools you need to make your food traditions and the gifts to help others create their own. Christmas time is a period of when our past, present and future come together in a magical experience. Our past blends together with our present as we hold dear the traditions set before while creating new memories and traditions in the present that will endure for the future. Remember my Foodie Friends; “Life Happens in the Kitchen.” Put a little holiday magic on your table

Take Care, John & Paula

The Saratoga Farmers’ Market began in 1978 with just a handful of farmers coming together in a parking lot in the City of Saratoga Springs, creating a place where Saratogians could access farm-fresh items. 

Since then, it has become a popular destination with a permanent home hosting over 80 vendors in the summer at High Rock Park and close to 50 during the winter months at the Wilton Mall. The market continues to grow and is committed to serving the community.  

As the market has expanded, its support for locally grown and produced goods from local farms and businesses has also grown. This past month, the market opened its doors to holiday-themed markets supporting others in our community, such as local crafters, artists, and authors.  

This week, some of our guests from the past few holiday markets will join our weekly vendors again for one more celebration for the holiday season. If you’ve missed any of our articles highlighting the holidays, peek at our website (saratogafarmersmarket.org/news/featurearticles) to discover how the market can be a part of your holiday experience:

• Breakfast items and ingredients for the holidays

• Holiday baking ingredients and ready-made baked goods

• Holiday entertaining & wine and spirits at the market

• All of the fixings for your holiday meal

As the market prepares for the New Year, it’s important to note that it will remain open at the Wilton Mall on Dec. 23 and 30 and continue at Wilton Mall every Saturday, Jan. 6, through the end of April, which includes fresh produce vendors.

The Saratoga Farmers’ Market sells gift certificates, which make wonderful last-minute gifts for friends, family, and neighbors. It’s a gift that continues to give because shopping at the market is an experience that supports local.

The market vendors look forward to celebrating the New Year with you. Join the market e-newsletter on our website. It will keep you up to date with all of the themed activities coming to the market throughout the year.

You can read more about the history of the Saratoga Farmers’ Market at the website: www.saratogafarmersmarket.org/history/

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

Hello my Foodie Friends!   

It is officially the holiday season baking frenzy time. What better way to celebrate and get into the spirit than to share your baked treats with family and friends? Nothing gets you in the holiday spirit quite like making a mess in the kitchen with sugar, flour, and all of the sprinkles. 

As my wife and I exchanged childhood memories of making cookies, Paula shared that one year as a teenager, she made 72 dozen cookies. My stories were a bit more adventurous (due to five siblings trying to share a kitchen and help make cookies). Each year around this time, my mother would stock up on bags of flour and sugar to begin the process of making her treasured holiday cookies and goods. They were always a special treat in our family. Many of her recipes were handed down through generations before. Worn index cards have been handed down and shared with my siblings with recipes written in her perfect cursive; I am reminded of the winter days where we would watch her drop heavy balls of dough onto the floured counter in the kitchen and vigorously roll out the sticky batter until it was thin enough for cookie cutters. She would roll out the dough and try to give the five of us equal amounts that we could squeeze through our hands and attempt to help make shapes with. In an effort to keep each of us focused, my mother would give each of us a specific duty that ultimately created the end result of a cookie recipe. My sisters were given the task of gathering, measuring, and putting the ingredients into a bowl; my youngest brother would stand on a chair and help my mother mix the ingredients. I was the keeper of the rolling pin and had the responsibility of scooping the dough (based on what recipe we were making), while my other brother would select which cookie cutter we were going to use. The assignments did not always result in a well-oiled machine. Usually, heated words over who gets to stand closest to the mixing bowl would end with powdered sugar poofing all over the floor. Power struggles would occur between each of us on who would crack the egg, who got to hold the rolling pin, and who would do the dough-scooping (just try to pry that cookie scoop out of my hands). Santas, candy canes, Christmas trees, holiday bells, reindeer, snowmen, gingerbread men and women, and stars were our favorite shapes to create with cookie cutters. Decorating the cookies was always the most fun with sprinkles and icing. 

By the time the first batch came out of the oven, my brothers and I would wander off to play, while my excited sisters stayed around to help sprinkle sugar on warm cookies. How my Mom put up with us, I’ll never know. However, the cookies were so good that five children would be very quiet in order to receive a child’s handful of warm cookies. Our creations may not have been the most artistic, but they sure were delicious. 

This holiday season, use the secret weapon of cookies to win over your family. Stop in to see us at Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, Saratoga Springs. We have a large assortment of baking supplies to help with making everyone happy. Remember my Foodie Friends, “Life Happens in the Kitchen.” 

Take Care, John & Paula

Have fun baking and sharing your delights with those you love.

Holiday gathering ideas are limitless; it’s a time to celebrate everything, from the ugly sweater to the cookie swap and everything in between. 

What makes a good gathering? A lot of things, but here are a few to consider:

• The people you spend it with; keep the list tailored to the ‘good list.’

• Consider a theme with some fun activities mixed in. Add a festive game that gets everyone involved and laughing like a holiday ‘minute to win it,’ try a simple ornament swap, and maybe add a gag gift/white elephant game that surprises your guests at every turn. 

• The menu! It’s probably the most essential part of the party.

• Always overestimate and plan on having more than enough because leftovers are better than empty trays. Have containers or take-home bags to share; everyone will enjoy a snack the next day.

• Consider a themed cocktail – they are festive and memorable in a good way (wink).

• Contemplate a theme: international, appetizers only, dessert only, etc.

If you’re curious how the Saratoga Farmers’ Market can help, visit the vendors with your event in mind and consider shopping fresh and local finds.

Cocktails: The market has wines and spirits to discover, like Galway Rock Vineyard & Winery, New Scotland Spirits, Saratoga Apple, and Yankee Distillers. Some of the vendors have great mixed-drink ideas to consider.

International Nibbles: Save time and purchase pre-made items from Vashti’s Caribbean Delights, Euro-Delicacies, or Pierogi, Pierogi, or Pyroogi.

Veggie Tray Prep: Grab your fresh veggies from Gomez Veggie Ville, Lovin’ Mama Farm, Owl Wood Farm, or Squash Villa Farm. Then get your dip mix from Muddy Trail Jerky Co.

Charcuterie Board Planning: Start with cheese by visiting Argyle Cheese Farmer and Nettle Meadow. You can add jerky meats from Muddy Trail Jerky Co. and nuts and nibbles from Healthy Treats. Visit Meg’s Media for your own unique wooden board base.

Sweet Treat Tray: Visit Goodway Gourmet, Katie Bakes Gluten-Free, NightWork Bread, Parchment Bakery, and Sweet Treats by Jennifer for all kinds of yummy bites.

Chips & Dip: Muddy Trail Jerky Co. has an assortment of dip mixes.

Whatever your holiday gatherings look like, the Saratoga Farmers’ Market is where to start shopping!

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