Saturday Menu for August 29, 2026

This will be my final market tomorrow. We will not be returning to market in the future. I sincerely appreciate all the support I received from everyone this summer and for the 33 years we attended market. Time for new adventures in a more relaxing atmosphere. I wish you well and hopefully we’ll bump into each other along the way.

Rice and beanly yours,

Peggy

Platter of the Day

Plant based cuisine

Ume Brown Rice w/toasted Sunflower seeds

Posole w/Cashew-lime cream

Roasted summer squash, sweet red peppers, red onion, green beans & sweet corn

Blanched kale & red cabbage w/lime-avocado sauce

Lime Cabbage-apple-khlorabi slaw

Remembrance Farms Field greens

w/lemon poppyseed dressing or Lemon-tahini dressing

Cornbread

Desserts

Plant based delights

Pistachio Shortbread

Almond Joy

Chocolate Hazelnut - GF

Baca di Dama - GF & non GF

Maple walnut thumbprint

Cranberry chocolate Chip Poppyseed

Salted Tahini - GF

Magic Bars - GF

Lemon-blueberry Scones

Chocolate pudding w/coconut cream, toasted almond & chocolate nibs - GF

Fresh fruit crisp - GF

Almond Tart w/Vanilla cream & lemon curd - GF

Peach Tarte Tatin

Chocolate Cake - GF

Maple Hazelnut Cake w/candied hazelnut crumbs

Saturday Menu for August 22, 2026

Thank you all for the birthday wishes last week and the bouquet’s of flowers. Such a sweet, sweet acknowledgement as I crest the ending of another decade. I felt the love!

Now for the sad news. I will be exiting market at the end of August. Although I love the market it has proven to be a little too much for me and my family. My apologies for starting something that I cannot finish. I have enjoyed seeing you all again and I really appreciate the gratitude from you all upon my return. This time I will be ending Macro Mamas fully. There are too many dear ones in my life that I neglect trying to navigate the daily life of running a business. So let’s enjoy the last two markets and I will try to fulfill as many needs as I can. I will see you all tomorrow.

Platter of the day

Plant based cuisine

Quinoa Tabbouleh w/mint, parsley & lemon verbena

Chick pea patties

Roasted carrot, chanterelles & oyster mushrooms

Green beans, ume red onions & dill

Lightly pickled cabbage-apple-lemon-cilantro slaw

Remembrance Farms field greens w/Tahini-Sumac Sauce

Eggplant pate’

Desserts

Plant based delights

Pistachio Shortbread

Almond Joy

Chocolate Hazelnut - GF

Baca di Dama - GF & non-GF

Maple walnut thumbprint

Apricot or strawberry

Cranberry Chocolate Chip Poppyseed

Haystacks - GF

Salted Tahini - GF

Magic Bars - GF

Lemon-blueberry scones

Chocolate pudding w/caramel cream, toasted almond & chocolate nibs - GF

Fresh fruit crisp - GF

Almond Tarts w/vanilla cream & lemon curd - GF

Peach Tart tatin

Coconut Cake

Saturday Menu for August 15, 2026

Platter of the Day

Plant based cuisine

Chantrelle risotto w/French sorrel & shallots

Stewed beans in a tomato-basil-fennel broth

Roasted summer squash w/lemon basil 

Blanche kale, red cabbage & radish salad w/ume-pumpkin seed dressing

Lightly pickled cabbage, apple, lemon, tarragon slaw

Organic Remembrance Farms field greens w/Lemon Poppyseed dressing

Desserts

Plant based delights

Cookies

Walnut w/candied walnut sprinkle

Lemon shortbread

Salted Almond tahini - GF

Baca di Dama - GF & non-GF

Chocolate chip

Maple almond thumbprint - GF

Apricot or strawberry

Chocolate Crinkle - GF

Magic Bars - GF

Chocolate pudding w/caramel cream, toasted almond & chocolate nibs - GF

Fresh fruit crisp - GF

Chocolate tart w/chocolate pastry cream & caramel cream - GF

Nectarine Tarte Tatin

Lemon-blueberry Cake w/lemon curd & elderflower frosting

Saturday Menu for August 8, 2026

We’re back, along with another sunset photo for you all from the top of Ram’s Head, St. John USVI. This view looks south along the St. John coastline and the route of our latest sail.. The boat is stowed away for the hurricane season and I can now focus on creating wholesome menu’s for the market. When I left, corn was just starting to come on. Now that it’s in full swing, anticipate corn at every meal.

I have decided to once again incorporated the salad back into the meal. The fresh organic greens come from Remembrance Farms. One of the Finger Lakes great treasures. They are committed to growning excellent quality produce.

As a reminder, prices in parenthesis are the cash discount price. The menu can be purchased via cash, local check, venmo at the cash discount price. We also accept all credit cards except for American Express. These prices are not in parenthesis.

Platter of the Day

Plant based cuisine

Sweet Corn Rice

Black beans w/cumin & pasilla

Marinated vegetables in a cumin-lime sauce w/toasted almond slices

Broccoli w/cashew-avocado crema

Cabbage-apple-mint-verbena slaw

Organic Remembrance Farm greens w/Lemon poppyseed dressing

Cornbread

Desserts

Plant based delights

Chocolate-Hazelnut - GF

Salted Almond Tahini - GF

Cashew - GF

Baci di Dama - GF & non-GF

Almond Joy

Pistachio Shortbread

Chocolate chip

Magic Bars - GF

Lemon-blueberry Scone

Fresh peach & blueberry crisp - GF

Vanilla Tart w/lemon curd - GF

Chocolate tart w/Coconut Caramel Cream - GF

Peach Tarte Tatin

Carrot Cake w/maple candied walnuts

Saturday Menu for July 10, 2026

Just a quick note to let you know we will be at market this saturday. Then I plan to take a little break. Grassroots weekend is spent of the dance floor and in the garden. The following 2 weekends after that will be down in the Caribbean Islands securing our boat/home for the coming hurricane season. We will be returning for the August 8th market rested and ready to cook.

Platter of the day

Sweet corn-ume rice w/chives

Tarragon beans w/Capers

Roasted summer squash, garlic scapes, hakueri turnips & blue oyster mushrooms w/fresh basil

Blanched Kale salad w/an avocado-tarragon dressing

Lightly picked slaw of cabbage, green apple, tarragon & lemon

Additionally we have Remembrance Farms organic salad greens w/lemon poppyseed dressing

A dollop of noodles to accompany your meal

Desserts

A variety of cookies

Orange-Almond Cake w/Orange curd

Vanilla and Chocolate Tartlets

Lemon-Blueberry Scones

Peach Tartin

Saturday Menu for July 4, 2026

Rainy, stormy day tomorrow? We’ll see. We will be serving a seasonal meal with some delicious desserts. Bring your raincoat!

Platter of the Day

Shiitake-garlic scape rice with ume-su

Picnic style bake beans

Roasted beets w/Sarah’s Cashew Cheese

Blanche kale salad w/hakeuri turnips, radish & tahini-lemon-ume dressing

Lightly pressed cabbage, apple, kholrabi, parsley, lemon slaw

Desserts

A variety of cookies

Dried cherry-almond scone

Magic Bars

Chocolate & Vanila Tarts

Lemon-blueberry Cake w/Blueberry Compote

Saturday Menu for June 27, 2026

We just spent the last week in family celebration. The weather couldn’t have been more perfect and everyone showed up with their skills at hand to pull off one of the most beautiful weddings. A true family affair. Plans had been in the works for almost a year and to see it come to fruition was breathtaking. I’m so please for you, Kacy and George ,for a life well lived, full of adventure. Now that the solstice has passed my fabulous crew has put together a wonderful meal using all their various skills and talent. Once again I feel blessed that so many wonderful people walk into my life and my kitchen to share their knowledge and friendship.

Platter of the Day

Kukicha Rice w/Toasted Sunflower Seeds

Red Kidney beans w/baby gerkins in a smoky eggplant sauce

Composite Salad of sugar snap peas, cauliflower, broccoli, & red cabbage

Sauteed Wellspring oyster mushrooms, swiss chard & red onions w/fresh basil

Pressed cabbage, green apple, lemon, dill slaw

I offer add on’s with every meal. Remembrance Farm organic greens with lemon poppy seed dressing or a dollop of peanut lime noodles for an additiona $2.00

Desserts

Cookies

Chocolate Hazelnut

Pistachio

baci di Dama

Oatmeal Raisin

Chocolate chip

Magic bars

Blueberry-Lemon Scones

Chocolate Mousse w/Coconut Cream, Chocolate nibs, Toasted almond

Peach, strawberry, blueberry, blackberry crisp

Vanilla Custard Tart w/Strawberry Coulis

Chocolate pudding Tart

Strawberry Cake w/Lemon Curd & Elderflower Frosting

Saturday Menu for June 13, 2026

We will be at market tomorrow. I hope you enjoyed your dinner out on the deck as we did tonight watching the sunlight slowly wane. Almost 9pm and the fireflies haven’t even shone their first blinks of light in the hedgerow. Enjoy the last bit of spring as we move into summer in the next week. Until tomorrow…….

Platter of the Day

Dashi Rice w/gomasio

Baked tofu w/a light peanut sauce

Nishimi fennel, carrot, red onion

Lightly sauteed Yum Choi

Pressed Cabbage Salad with Yuzu, green apple and dill

Desserts

Cookies

Baca di Dama GF & non-GF

Maple-Walnut-Raisin

Chocolate-Hazelnut - GF

Pistachio - GF

Magic Bars-GF

Rhubarb-Strawberry-Apple Crisp- GF

Chocolate pudding w/Coconut Cream, chocolate nibs, toasted almond - GF

Pistachio Tart w/Rosewater Cream & Fresh Fruit

Almond Tart w/Coconut Cream & Fresh Fruit-GF

Lemon Cake w/Lemon curd & Elderflower Frosting

Saturday Menu for June 6, 2026

For those of you holding any doubt that we are attending market this year I’m here to set the record straight. We will be at market tomorrow with all our usual treats! Peanut Lime Noodles, Corn Fritters, Macro Platter and an array of desserts. The menu has gone through a couple of changes as the weather sorted itself out. Even though the temperatures will sore into summer time temperatures, we are holding steady at providing a menu that speaks of spring with hints of the summer energies starting to emerge. It’s always to be good to be fluid with what life has to offer. Bending like the willow with while strongly rooted as an oak. Changes to this years menu. We will be offering a salad bowl with beautiful organic greens from Remembrance Farm with local seasonal veggies. If you would like a little salad in your platter please let us know. There will be a $2.00 bump in price. For those wanting a dollop of noodles on your platter we are happy to oblige with a $2.00 increase. With price increases everywhere we still want to try to provide a nourishing meal affordably. We look forward to seeing you all again. It’s been too long!

Platter of the Day

Shiitake Rice w/Ume-su

Lightly spiced lentil du puy w/organic garlic greens & fresh parsley

Asparagus w/hazelnut-preserved lemon herbed gremolata

Blanched fresh tuscan kale w/sherry vinegar red onions & currants

Pressed cabbage, fennel, apple & lemon slaw

Salad Bowl

Fresh organic greens w/persian cucumbers, hakurei turnips, fresh picked edible flowers, roasted beets w/ Lemon Poppy Seed Dressing

Desserts

Chocolate Hazelnut cookies

Maple Cranberry cookie

Bac di Dama

Pistachio Cookie

Magic Harvest Bars

Heavenly Tapioca w/Lemon Curd & Fresh Fruit

Chocolate pudding w/Coconut Cream, Chocolate Nibs & Toasted Almonds

Rhubarb, strawberry, apple crisp

Coconut Cream Tart with Lemon Curd & Fresh Fruit

Chocolate-Almond Torte

Carrot Cake w/Maple candied walnuts

May 30, 2026

Well we were finally able to set sail after spending numerous hours restoring this classic old boat. I had a small part, all the credit is due to Al’s amazing skills and attention to details. I had the privilege to wake up every morning in Coral Bay, St John and spend every night being rocked to sleep by the wind and waves. This saturday will be our first market back for the 2026 season. A little paired down, at least initially, while we regain our footing in a new kitchen space with new faces to help prepare and sell the food. So bare with us as we may not have labels on all our products or there may be new people to answer various questions who are still learning the answers. What I can promise is that the same heart and love of cooking is going into the food. The same organic farmers still provide us with what we need to create a wonderful meal each and every saturday. I look forward to seeing you all again. The menu will be posted at market. Until then……