No Mamas at the Saturday Market This Week!

Hi everyone! This is just a quick note to let you all know that we will not be at the Saturday Market this week. That's tomorrow! Oh my!

To repeat: 

No Macro Mamas tomorrow, September 16 at the Ithaca Farmers Market.

We'll miss you! But we'll be back next week with more delicious, nourishing goodies. See you then!

Autumn

Autumn

Autumn chill, a few frosty mornings, dusk deepening faster than before. Summer is quickly excusing itself and stepping out the door. That's okay -- fall is here. We're not quite ready for Pumpkin Spice Everything, and we're not rushing that, but the season's first apples and pears spark excitement nonetheless.

Our hearts are heavy, watching this wind and rain, a dim echo of the wind and rain wreaking havoc in Southeast Asia, in the Caribbean, on the Gulf Coast of Texas. Watching smoke billowing from Northwestern mountainsides. Watching children of immigrants lose the basic protections afforded them by DACA.

It's a lot to take in. A lot of suffering. A lot of pain and fear. Homes and sacred places devastated. Family, friends, humans, animals in grave danger. It's heavy.

I know it doesn't have much directly to do with our food. I know nobody likes unsolicited advice. Maybe I should stick to Rice and Beans. But we could all use a reminder:

Be tender and kind. Nourish each other. Love, fiercely, at all costs.

Thank you for being part of our circle.

the Macro Mamas

 

|| Menu for Saturday, September 09, 2017 || 

Brown Rice with Shiitake, Sweet Corn, & Pickled Garlic Scapes

Miso & Apple Butter Baked Beans

Roasted Green Beans with Rosemary Oil, Garlic & Lemon Shallots, Bread Crumbs

Summer Gratin with Basil Cashew-Ricotta

Kale & Red Cabbage with Avocado-Cucumber Dressing

Dilled Cole Slaw

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

German Chocolate Cake

Walnut Tart

Raw Tart Cherry Cashew Cheesecakes (GF)

Semolina Tarts with Orange Blossom Cream & Fig Jam

Late Summer Fruit Crisp (GF)

Blueberry Coffee Cake (GF)

Heavenly Tapioca (GF)

Cookies ‘n’ Cream Parfaits

Blueberry & Coconut Cream Parfaits (GF)

Toasted Almond Chocolate Mousse (GF)

Peaches & Cream Cupcakes

Hippie Crispie Treats (GF)

Chocolate-Dipped Ginger Macaroons (GF)

Chocolate Snickerdoodles

Gingersnaps

Menu for Tuesday, August 29, 2017

|| Menu for Tuesday, August 29, 2017 ||

Pickled Shiso Rice with Sunflower

Bean Medley with Lemon Miso

Collards with Onion Crescents and Lemon Tahini

Zucchini Ribbons with Fresh Herbs, Lemon, and Almond

Sweet Corn Salad with Lime-Pickled Onions, Umeboshi, & Basil

Roasted Green Beans with Balsamic Red Onion & Cherry Tomatoes

Field Greens with Lemon Poppyseed Dressing

 

|| Dessert ||

Double Chocolate Tartlets (Raw, GF)

Peach - Blueberry Crisp (GF)

Heavenly Tapioca (GF)

Coconut Parfaits, Two Ways (GF)

Toasted Almond Chocolate Mousse (GF)

Blueberry Coffee Cake (GF)

Peanut Butter Cookies (GF)

Maple Almond Thumbprints

Chocolate Snickerdoodles

A hearty welcome // Menu for Saturday, August 26, 2017

Today we bid a hearty welcome to students who have returned to Ithaca, or are arriving for the first time. This cool weather also reminds us that we can look forward to apples, persimmons, raspberries, sweet winter squash, and the other rich flavors of fall -- before we know it!

In the kitchen this week, we played with Shiso, an herb used in traditional Japanese and macrobiotic cooking. Shiso is usually pickled in salt and used as a condiment, and to be sure we're trying our hands at that. But we've also found that it makes an exquisite and unusual addition to lemonade. Try it and enjoy!

Peach season is in full swing, so of course -- peach pie! And with the season's blueberries dwindling -- blueberry coffee cake! And blueberry blondies! Our dessert display for the market is overflowing with delicious and nutritious goodness. 

As always, we thank our farmers and providers!

Rice and Beanly Yours,

The Macro Mamas

|| Menu for Saturday, August 26, 2017 || 

Brown Rice with Sweet Corn & Cardamom-Infused Dilly Beans

Chickpeas with Apricot & Orange Blossom

Roasted Vegetable Medley with Olivida

Allspice Beets

Yellow Beans with red Onion & Ume-Dill Sauce

Kale Composite Salad with Cashew Sumac Sauce

Rosemary Farinata with Caramelized Onions

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

German Chocolate Cake

Blueberry Cashew Cheesecake Tarts (Raw, GF)

Peach Pie with Coconut Whipped Cream

Summer Fruit Crisp (GF)

Almond Zucchini Cake with Chai Spice Icing (GF)

Blueberry Coffee Cake with Chamomile Cream (GF)

Heavenly Tapioca (GF)

 Coconut Parfaits (GF)

Double Chocolate Cupcakes (GF)

Blueberry Blondies (GF)

Cherry Chocolate Oat Bars (GF)

Maple Peanut Butter Cookies (GF)

Maple Almond Thumbprints

Chocolate-Dipped Macaroons (GF)

Chocolate Snickerdoodles

 

|| Beverages ||

Basil Lemonade - A Surprisingly Serene Herbal Infusion

Shiso Leaf Lemonade - Sweet-Tart and Refreshing

Spiced Masala Chai - Spicy and Warming, with Almond Milk

Menu for Tuesday, August 22, 2017

|| Menu for Tuesday, August 22, 2017 ||

Herbed Quinoa

Summer Beans with Lemony Dill Vinaigrette

Lacinato Kale & Cabbage Salad with Ume-Dill Dressing

Creamy Tarragon Green Beans

Sweet Corn Flan with Tomato-Corn Salad

Steamed Summer Squash with Lemon Zest, Hazelnuts, & Fresh Basil

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Blueberry Cashew Cheesecake Tarts (Raw, GF)

Peach - Blueberry Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Peaches & Cream Cupcakes

Double Chocolate Cupcakes (GF)

Cherry Chocolate Chip Oat Bars (GF)

Maple Peanut Butter Cookies

Maple Almond Thumbprints

Orange Zest Chocolate Chip Cookies (GF)

Menu for Saturday, August 19, 2017

|| Menu for Saturday, August 19, 2017 ||

Smoked Paprika Quinoa with Lime-Pickled Onions, Parsley & Mint

Black Bean Salad with Sweet Corn, Roasted Tomatoes, and Tomatillo Salsa Verde

Sautéed Lemony Beans with Early-Season Garlic

Cumin-Cinnamon Roasted Eggplant

Tender Kale with Avocado & Pumpkin Seeds

Cucumber Salad with Fresh Shiso and Umeboshi

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Carrot Cake – A Macro Mamas Classic!

Triple Chocolate Paradise Cakes (Raw, GF)

Almond Zucchini Cake with Chamomile Cream (GF)

Peach Upside-Down Cake

Peach - Blueberry Crisp (GF)

Heavenly Tapioca (GF)

Blueberry-Lemon & Cashew Cream Parfaits (GF)

Toasted Almond Chocolate Mousse (GF)

Lemon Bars (GF)

Coconut Lime Sandies (GF)

Maple Almond Thumbprints

Chocolate Dipped Coconut Macaroons (GF)

 

Menu for Tuesday, August 15, 2017

|| Menu for Tuesday, August 15, 2017 ||

Lime Zest Brown Rice with Chives

Pinto Bean Posole with Celery, Carrot, & Iroquois Corn

Roasted Dragon Tongue & Yellow Beans with Mushrooms and Red Onion

Lacinato Kale with Creamy Avocado Dressing

Summer Squash Ribbons with Basil Pesto

Cucumber Salad with Lemon and Mint

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Zucchini Almond Cake (GF)

Summer Fruit Crisp (GF)

Heavenly Tapioca (GF)

Blueberry & Lemon Coconut Parfaits (GF)

Pistachio Dark Chocolate Mousse (GF)

Sour Cherry Brownies

Lemon Bars (GF)

Almond Drops (GF)

Maple Peanut Butter Cookies (GF)

Maple Raisin Walnut Cookies

Orange Zest Chocolate Chip Cookies

A Toast to Summer's Bounty // Menu for Saturday, August 12, 2017

A Toast to Summer's Bounty // Menu for Saturday, August 12, 2017

Unbeatable fresh sweet corn! A mountain of it wouldn't be enough! The here-today-gone-tomorrow nature of its perfect flavor has us dashing to the farmstand on a daily basis, heaving bags and baskets fresh-picked sweet corn to the kitchen for our lunches and yours. Here's to corn!

Oh glorious string beans! Steamed just to the tender crunch of perfection, abundant in the field and in the kitchen, packed neatly in Mason jars with garlic and dill flowers, brined and preserved for the months to come. Here's to beans!

And basil - fragrant, enticing basil! Its spicy scent lingers on fingertips long after picking. Flavor and aroma of high summer, pungent and delicate all at once. Here's to basil!

And here's to the garden workhorses, the plants that tend to be overlooked and forgotten for more exciting harvests, the ones we tire of harvesting and contemplate pulling up: here's to the chamomile, and the nasturtiums, and the signet marigolds with their citrus scent. 

We celebrate each of these plants in our meal this week. Peppery nasturtium flowers and leaves grace our pressed cabbage salad, sweet corn adorns our red kidney beans, and basil weaves in and out of the menu. Chamomile infuses a coconut milk panna cotta the likes of which have never been seen before. Marigolds sprinkle our salad greens.

Join us in raising your glass -- here's to summer's bounty!

With gratitude, and as always, rice and beanly yours,

The Macro Mamas

|| Menu for Saturday, August 12, 2017 ||

All items on our lunch menu today are free from gluten-containing ingredients

 

Basil Polenta with Mushroom Sauce

Red Kidney Beans with Sweet Corn & Pickled Garlic Scapes

Beets with Fennel & Walnut Chutney

Sautéed Summer Chard with Garlic

Green Beans with Basil Pesto

Nasturtium & Cabbage Salad

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Blueberry Cake with Lemon Curd & Coconut Icing

Raw Cashew Tartlets with Blueberries (GF)

Grilled Peach Shortcakes

Summer Fruit Crisp (GF)

Heavenly Tapioca (GF)

Coconut Parfaits, Two Ways (GF)

Chocolate Mousse with Almond & Orange (GF)

Chamomile Panna Cotta with Blueberry Sauce (GF)

Cherry Chocolate Cake

Chai Spiced Cupcakes

Blueberry-Walnut Scones (GF)

Almond Drops (GF)

Maple Peanut Butter Cookies (GF)

Orange Zest Chocolate Chip

Maple Walnut Raisin Cookies

Menu for Tuesday, August 8, 2017

|| Menu for Tuesday, August 8, 2017 ||

Our Menu today is free from gluten and nut products

Lemon Verbena Rice

Black Bean Cakes with Avocado Sauce

Carrot, Squash, and Sweet Corn Escabeche with Lime-Cumin Vinaigrette

Green Beans & Shiitakes with Roasted Shallots

Cucumber Salad with Red Onion, Dulse, Dill, & Umeboshi Vinegar

Grilled Napa Cabbage Salad with Cumin & Lime

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Raw Walnut Tartlets with Cashew Ricotta and Fresh Nectarines (GF)

Summer Fruit Crisp (GF)

Heavenly Tapioca (GF)

Blueberry & Mango Coconut Parfaits (GF)

Pistachio Dark Chocolate Mousse (GF)

Blueberry Muffins with Lemon Curd

Almond Drops (GF)

Maple Peanut Butter Cookies

Chocolate Snickerdoodles

August Already! // Menu for Saturday, August 5, 2017

August Already! // Menu for Saturday, August 5, 2017

With the first days of August already behind us, we find ourselves wondering where the summer is ducking off to. This time of year is usually plentiful with ripeness, vibrance, and strength. The hot sun imparts a hard, masculine energy to these days -- that is, if we aren't experiencing a monsoon, as happens so frequently now. With heat and bright sun, we turn to lighter fare still. Less oil, less heat. Simple blanching replaces sautéeing and stewing, and we treat the season's first tender green beans with the lightest touch when it comes to cooking. This week we serve them with the cool, refreshing flavor of tarragon, and the bright, playful jewels of oven-roasted cherry tomatoes.

Here's another thought, for what it's worth, on the balance and harmony in the turn of the seasons. High summer is, for farmers and market folk like ourselves, a time when we are busy and tired, and we often neglect the relationships that keep us in community together in favor of other pursuits (like sleep, right?).  But some time between mid-July and early August, hundreds of thousands of bulbs of garlic across the region simultaneously reach maturity and must be pulled. Suddenly every farmer and grower is in communication -- How is the yield? Have you pulled yours yet? Was there any rot of this or that variety? Do you know this neat trick to determine if they're ready? -- and for a moment, this work that often divides us instead brings us all together with the common interest of getting our garlic in, dry, and preserved for the season. Garlic itself reflects this binding property: each clove, individually wrapped, sits alongside other individual cloves, wrapped together by a papery tissue that unites them all, attached to the same root base.

The harvest, at my little plot at least, was excellent.

IMG_4612.JPG

Thanks as always for allowing us to nourish you!

Rice and Beanly Yours,

The Macro Mamas

|| Menu for Saturday, August 5, 2017 ||

Brown Rice with Sweet Corn & Shiitake

Pinto Beans with Cumin-Lime Vinaigrette

Grilled Vegetable Medley

Blanched Green Beans with Tarragon & Roasted Cherry Tomatoes

Pan-Fried Cauliflower with Lime

Jicama, Kohlrabi, & Cabbage Salad with Ume & Dill

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Blueberry-Vanilla Cake with Coconut Lime Icing

Lemon Meringue Pie!

Pistachio-Semolina Tart with Rosewater Cream

Raw Walnut Tartlets with Cashew Ricotta and Fresh Nectarines (GF)

Summer Fruit Crisp (GF)

Heavenly Tapioca (GF)

Cherry-Berry Coconut Parfaits (GF)

Walnut Date Bars (GF)

Chocolate Cherry Cupcakes (GF)

Almond Drops (GF)

Maple Peanut Butter Cookies (GF)

Black Sesame Tahini Cookies

Chocolate Snickerdoodles