"Food news you can use" by Food Forum

Here is an ongoing compendium of area food events, as well as numerous kitchen tips and tricks that expound on information found in the Gazette’s Wednesday food section. Check back for additional postings and feel free to submit your own.

Reader comments are encouraged. Information should be sent to Gazette reporter Elysia Nest at nest@dailygazette.com.

Baking camp

Chef Gail Sokol, an adjunct culinary instructor at Schenectady County Community College and author of “About Professional Baking,” is offering a baking camp this summer for young aspiring chefs.

Participants will learn sanitation practices, measurement and how to use equipment in a commercial kitchen. Among the baking projects will be strawberry cheesecake, chocolate scones, bagels, focaccia, Black Forest cherry cake, tortes, puffy pastry and cookies.

Classes will run 9 a.m. to 2:30 p.m. Monday through Thursday on July 7-10, 14-17, 21-24 and 28-31. The first two weeks are for middle-school students (ages 10-13), the latter two for ages 14-18. Students may sign up for one- or two-week sessions.

The cost is $325 per week. For more information or to register, call SCCC’s continuing-education office at 381-1316.

Schenectady farmers’ markets

Schenectady County is gearing up to show off its produce and other goods with a series of farmers’ markets.

The city’s “Downtown Market” goes from 9 a.m. to 1 p.m. Thursdays through Oct. 30, at Schenectady City Hall, along Franklin and Jay streets. Free parking is available nearby.

Beginning in June and July, Schenectady’s three other markets will open:

— The State Street Farmers’ Market will be held 9 a.m. to 1 p.m. Tuesdays from June through October at St. Luke’s Church, 1216 State St.

— The Niskayuna Farmers’ Market will take place 3 to 7 p.m. Tuesdays from July through October at the Niskayuna Reformed Church on Route 7.

— The Union Street Farmers’ Market is scheduled from 9 a.m. to 1 p.m. Saturdays from July through October along Upper Union Street.

Spring greens

This time of year, many wonderful spring greens are in season. Native plants that can be enjoyed, according to Watkins Glen-based NY FARMS!, include Pigweed, Lamb’s Quarters, Plantain, Shepherd’s Purse, Peppergrass, Filed Cress/Cow Cress, Garlic Mustard, Chickweed (picked only when not in bloom), Pale Violet, Wintercress, Black Mustard, Evening Primrose, Dandelion, Chicory, Fireweed, Live Forever (Sedum purpureum), Lady’s Thumb, Henbit, Sheep Sorrell and Fiddlehead Ferns.

Some you may wish to incorporate into salads or pasta dishes. Others are better cooked. Try gently steaming or sautéing with onions, butter and herbs.
These greens are a great source of iron, vitamin K and fiber. Early settlers used these plants to make medicines. Because they are not eaten often, digestive upsets may occur if you over indulge.
For more information, visit www.nyfarms.info.

America’s worst cook

Does your recipe repertoire consist of microwaveable meals and the phone number for Chinese take-out? Are you prone to flare-ups in the kitchen? Then you might just be America’s Worst Cook.

Fifty percent of Americans reported having a disaster in the kitchen at least several times a year, and 42 percent said they know someone in desperate need of basic cooking skills.

To prove that even the most disastrous cooks can master the art of cooking with eggs, the American Egg Board is launching the second annual “Search for America’s Worst Cook” contest.

In 200 words or less along with a video or photograph(s), tell the American Egg Board why you — or someone you know — is in desperate need of cooking help. The deadline is June 30.

The winner will be featured in an advertisement for the American Egg Board and will win a trip for two to New York City to take cooking classes and enjoy the sights, sounds and tastes of one of the greatest culinary cities in the world.

For more information, visit www.americasworstcook.com.

Pasta anyone?

There’s no doubt about it. Pasta is popular stuff.
Here are some helpful hints from the National Pasta Association.

How do you cook pasta perfectly every time?

— Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)
— Add the pasta with a stir and return the water to a boil.
— Stir the pasta occasionally during cooking.
— Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.
— Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.
— Drain pasta immediately and follow the rest of the recipe.

Should I rinse the pasta after I drain it?

The only time you should rinse pasta after draining is when you are going to use it in a cold dish, or when you are not going to sauce and serve it immediately. In those cases, rinse the pasta under cold water to stop the cooking process, and drain well.

How do I keep pasta from sticking?

Use plenty of water (4 to 6 quarts for each pound of pasta) and don’t overcook it. Follow the package directions for cooking times. Follow the steps above for perfectly cooked pasta every time.

How should I store pasta?

— Uncooked Pasta
Store uncooked, dry pasta in your cupboard for up to one year. Keep in a cool, dry place. Follow the “first-in, first-out” rule: Use up packages you’ve had the longest before opening new packages.

— Cooked Pasta
Refrigerate cooked pasta in an airtight container for 3 to 5 days. You may add a little oil (1 to 2 teaspoons for each pound of cooked pasta) to help keep it from sticking. Because cooked pasta will continue to absorb flavors and oils from sauces, store cooked pasta separately from sauce.

— Freezing Pasta
The best pasta shapes for freezing are those that are used in baked recipes, such as lasagna, jumbo shells, ziti and manicotti. You’ll have better results if you prepare the recipe and freeze it before baking. To bake, thaw the dish to room temperature and bake as the recipe directs.

What are the most popular pasta dishes?

According to the American Pasta Report, 40 percent of respondents say spaghetti is their personal favorite, followed by lasagna (12%), macaroni and cheese (6%), fettuccine (6%), linguini (3%), elbows (3%), pasta salad (3%), and angel hair (2%).