Join us at the Finger Lakes Health Fair! // Menu for Saturday, September 22, 2018

Join us at the Finger Lakes Health Fair! // Menu for Saturday, September 22, 2018

This weekend marks the autumn equinox, and the transition couldn’t be clearer. On Saturday we’ll be breaking out sweaters, long pants, hats and scarves—along with hot apple cider, nourishing and flavorful winter squash soup, and a variety of warming flavors.

We’ll be down at the Farmers Market as usual tomorrow, and we’re always so happy to see you there. This week, however, we’re also setting up shop at the first annual Finger Lakes Health Fair in Trumansburg, and we hope you’ll come out to support their mission of bringing together those who practice and receive healing modalities and promoting health and wellness in our community. We’ll be there from 10 AM until 5 PM — do stop by!

|| Menu for Saturday, September 22, 2018 at the Ithaca Farmers Market ||

Pumpkin & Buckwheat Polenta

White Beans with Mushroom & Leek Ragu

Roasted Hakurei Turnips & Radishes with Lemon Zest

Sautéed Corn & Leeks with Sweet Red Peppers

Raw Red Russian Kale Salad with Lemon, Pumpkin Seeds, Radish, & Shiso

Cabbage & Apple Salad with Chervil

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Apple Cake with Chai-Spiced Cashew Icing & Candied Walnuts

Poached Asian Pear Tartlets with Coconut Cream (GF)

Pecan Tart (GF)

PawPaw Cream Pie

Peach-Pear Crisp with Cardamom & Ginger (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Pumpkin Pie Chia Parfaits with Candied Pecans (GF)

Walnut Fig Bars (GF)

Pumpkin Pie Bars (GF)

Maple Walnut Brownies (GF)

Chocolate Chunk Cookies w Fleur de Sel (GF)

Maple Peanut Butter Cookies (GF)

Chocolate Crackle Cookies

Menu for Tuesday, September 18, 2018

Menu for Tuesday, September 18, 2018

|| Menu for Tuesday, September 18, 2018 ||

Tarragon Brown Rice & Quinoa

Chickpeas with Basil Pistou

Cauliflower Salsa Verde

Kale & Red Cabbage with Ume-Su

Roasted Fennel, Red Onion, Eggplant, Red Pepper, & Shiitake

Nishime Delicata Squash

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

PawPaw Cashew Cheesecakes (GF)

Peach-Berry Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Walnut Fig Bars (GF)

Zucchini Cupcakes

Tender Apple Spice Cookies

Cinnamon Almond Drops (GF)

Maple Peanut Butter Cookies

Menu for Saturday, September 15, 2018

We’ll be at the market tomorrow on this gorgeous late-summer day. We’re grateful to be enjoying sunshine and fair weather, especially knowing that a few hundred miles south Hurricane Florence is still dropping literally trillions of gallons of water on the Carolinas. The flooding is sure to be devastating. We only hope that people and animals have safe places to be, on high ground, and shelter from the rain and wind. Our hearts are with the folks whose homes and lives are in peril. Our hearts are with the wildlife, too, whose ecosystems are disrupted and whose habitats are threatened by the storm. We pray for everyone to make it safely through the storm.

It’s hard to continue business as usual when such a disaster is unfolding, but here we are. We’ll know in several days what we can do to help. In the meantime, we will continue to share love by making good food and nourishing our neighbors and friends.

Be well out there, everyone.

|| Menu for Saturday, September 15, 2018 ||

Cumin Rice with Shiitake & Wild Chanterelle Tamales and Fire-Roasted Salsa

Smoky Mole Black Beans & Black Eyed Peas

Roasted Delicata Squash with Cinnamon, Cumin, Maple, & Lime

Charred Corn & Yellow Bean Salad with Dried Cherry Tomatoes & Tarragon

Sautéed Garlicky Greens

Cabbage & Apple Salad with Chervil

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Walnut Cake with Espresso Cashew Icing and Mocha Ganache

Pawpaw Cashew Cheesecakes (GF)

Sour Cherry Tartlets with Almond-Cashew Cream (GF)

Chocolate Hazelnut Tart with Red Volcanic Salt (GF)

Peach-Berry Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Walnut Fig Bars (GF)

Maple Pecan Oat Bars (GF)

Zucchini Cupcakes

Chocolate-Dipped Orange Hazelnut Biscotti

Tender Apple Spice Cookies

Double Chocolate Chunk Cookies with Fleur de Sel (GF)

Cinnamon Almond Drops (GF)

The Season Turns // Menu for Saturday, September 8, 2018

The Season Turns // Menu for Saturday, September 8, 2018

September: Late Summer.

The sound and atmosphere start to change -- a different hum. Crickets, leaves drying and rustling, a softness and spaciousness in the air. Even the light starts to change, becoming more golden as the days shorten. Maybe you don't see it, hear it -- try. Notice. Pay Attention. This is a calming time, when the frenzied activity of summer starts to slow. Perhaps there's a feeling of coming home, settling in. A centering, grounding feeling, which is appropriate; the element for this season is Earth, at the center.

Now, the garden yields natural sweetness -- squash, cabbages, sweet onions, juicy tomatoes, green beans. Sweetness is nourishing for the stomach and spleen, the center of our bodies: again, grounding. Again, centering. 

We honor these seasonal flavors with the sweet plants we bring to you this week: fennel, summer squash, crisp romano beans, delicate hakurei turnips, and celeriac. We also honor the season with its finest foraged treat: wild chanterelle mushrooms, bringing their unique sweetness to our brown rice risotto.

We hope to see you tomorrow for breakfast, lunch, or dessert! 

 

|| Menu for Saturday, September 8, 2018 ||

Brown Rice Risotto with Wild Chanterelles & Crimini Mushrooms

Black & Green Lentils with Tarragon

Fennel, Summer Squash, & Tomato Gratin with Olivida

Kale & Roasted Beet salad with Horseradish Crema

Roasted Hakurei Turnips, Celeriac and Carrots with Capers, Lemon Zest, & Dill

Sautéed Romano Beans with Shallots

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Carrot Cake with Candied Walnuts

Cider-Poached Pear Tartlets with Almond Cream (GF)

Pumpkin Spice Cashew Cheesecakes (GF)

Lemon Tart with Ginger Crust (GF)

Peach-Pear Crisp with Candied Ginger (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Blueberry-Lemon Coconut Parfaits (GF)

Ginger Cake with Coconut Cream

Chocolate Cupcakes with Mocha Ganache

Maple Pecan Oat Bars (GF)

Mexican Hot Chocolate Snickerdoodles

Tender Apple Spice Cookies

Chocolate-Dipped Coconut Macaroons (GF)

Menu for Tuesday, September 4, 2018

|| Menu for Tuesday, September 4, 2018 ||

Dill Quinoa with Smoked Paprika Verjus

Black Eyed Peas with Smoky Eggplant Sauce

Summer Squash Ribbons in Lemon-Tarragon Dressing with Lemon Basil

Grilled Cauliflower Salsa Verde with Sweet Corn & Red Pepper

Green Beans & Red Onions with Ume

Pressed Cabbage & Apple with Fresh Shiso Leaf

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Cardamom-Pear Crisp with Candied Ginger(GF)

Heavenly Tapioca (GF)

 Peach-Lemon Chia Parfaits (GF)

Maple Walnut Oat Bars (GF)

Cinnamon Almond Cookies (GF)

Tender Apple Spice Cookies

Menu for Saturday, September 1, 2018

Menu for Saturday, September 1, 2018

September already? Again? Peaches swiftly giving way to pears and even apples, winter squash suddenly ripe, and a long Labor Day weekend for us to enjoy the harvest of our summers' intentions, activities, and manifestations. August was only the blink of an eye.

We'll be at the market tomorrow, of course, holiday or no -- and we'll have a grand feast prepared for our friends and customers at Steamboat Landing. Come and join us for lunch -- or dessert!

|| Menu for Saturday, September 1, 2018 ||

Brown Rice with Shiitakes and Sweet Corn

Red Kidney Beans with Dill Pickles

Braised Chard with Shallots & Capers

Green Beans with Lemon Confit

Fennel, Red Onion, & Carrot Nishime with Kalamata Olives

Pressed Cabbage & Apple Salad with Fresh Dill

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

German Chocolate Cake – A Macro Mamas Classic!

Cashew Cheesecakes, Two Ways: Jasmine Matcha OR Peach Spice (both GF)

Blueberry Almond Tart with Coconut Cream (GF)

Peach-Blueberry Crisp (GF)

Pear-Cardamom Coffee Cake (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Peach & Lemon Chia Parfaits (GF)

Cookies ‘n’ Cream Cupcakes

Berry Crumble Bars (GF)

Peppermint Brownies (GF)

Lemon Cheesecake Truffles (GF)

Chocolate Dipped Golden-Milk Macaroons (GF)

Cinnamon Almond Drops (GF)

Chocolate Crackle Cookies

Peach Season! // Saturday, August 25, 2018

Peach Season! // Saturday, August 25, 2018

When all the late-summer bounty starts to ripen and swell with sweetness, it can be a struggle to keep up! Peak peach season means that we've been canning peaches, freezing peaches, making peach salsa, peach cobbler--even peach lemonade, which you can try tomorrow at the market! We've been drying and freezing wild mushrooms, making tomato sauce, turning basil into pesto faster than you can say "pine nuts", and pickling whatever we can lay our hands on. 

Amidst all this activity, it is important to take moments to reflect and ground. It's tempting to get caught up in the frenzy of squeezing every drop from the end of summer -- especially when we finally glimpse some nice weather -- but don't worry, it'll be back again next year. Pace yourself and take time to breathe.

Unsolicited advice aside, we are preparing a delicious meal for you tomorrow! My favorite smoky black-eyed peas, a zesty cumin-lime vinaigrette, summery grilled vegetables, and more. We've also made a plethora of delectable desserts, including a seasonally-appropriate peach-filled vanilla-cardamom cake, red currant and blueberry crumble bars, and peach-blueberry crisp. 

We hope to see you tomorrow at the market!

|| Menu for Saturday, August 25, 2018 ||

Corn Grits with Fresh Tomato Salsa

Black Beans & Black Eyed Peas with Sweet Corn

Green Beans with Cumin-Lime Vinaigrette

Grilled Vegetable Medley

Kale, Chard, & Red Cabbage Salad with Spiced Pepitas

Cabbage & Apple Salad with Cilantro, Mint, & Lime

Fried Green Tomatoes

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Peach-Filled Vanilla-Cardamom Cake

Double Chocolate Cashew Cheesecakes (GF)

Lime Tart with Almond-Coconut Crust (GF)

Peach, Blueberry, & Sour Cherry Crisp (GF)

Ginger Cake with Coconut Cream

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Blueberry-Coconut Granola Cups (GF)

Lemon Curd & Vanilla Cake Trifles

Spiced Zucchini Cupcakes

Red Currant & Blueberry Crumble Bars (GF)

Peanut Butter Fudge Brownies (GF)

Lemon Cheesecake Truffles (GF)

Chocolate-Orange Hazelnut Biscotti

Chocolate Crinkle Cookies

Maple Peanut Butter Cookies (GF)

 

Menu for Saturday, August 18, 2018

Menu for Saturday, August 18, 2018

Though the constant rain doesn't seem like August, we still have August bounty -- basil, green beans, sweet fresh cucumbers, peaches, succulent red currants and blueberries. We are rounding the corner into autumn, deliciously.

|| Menu for Saturday, August 18, 2018 ||

Wild Rice & Mushroom Pilaf

Tuscan White Beans

Romano Beans with Lemon-Tarragon Dressing

Grilled Eggplant with Kalamata Olives, Lemon, & Oregano

Blanched Cabbage Salad with Ume-Pumpkin Seed Dressing

Cucumber Salad with Dulse, Dill, & Ume-Su

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Chocolate Cake with Blueberries, Toasted Hazelnuts, and Coconut Ganache

Red Currant Cashew Cheesecakes (GF)

Grilled Peach & Sour Cherry Crisp (GF)

Ginger Cake with Coconut Cream

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Blueberry-Coconut Granola Cups (GF)

Plum Almond Cake with Red Currant Jam

Lemon Cheesecake Truffles (GF)

Maple Walnut Chocolate Chip Cookies

Maple Peanut Butter Cookies (GF)

Ginger Zingers

Menu for Saturday, August 11, 2018

We're back at it again with another delicious menu! 

|| Menu for Saturday, August 11, 2018 ||

Brown Rice & Red Fife Pilaf **

**Yes, Red Fife is wheat. Don't be alarmed! Red Fife is a land-race of wheat (like an heirloom) that was once the standard wheat used for baking, between 1860 and 1900. It's flavorful and nutty and yes, it does contain gluten, but for those avoiding modern varieties of hybrid wheat, this presents no concern. Plus, we'll have a gluten-free no-wheat option for this menu item.**

Chickpeas with Preserved Lemon & Basil Oil

Grilled Cauliflower, Fennel, & Peppers with Chimichurri

Corn, Tomato, & Lima Bean Salad with Fresh Basil

Sautéed Green Beans & Shallots with Tarragon

Kale & Chard Salad with Toasted Pumpkin Seeds and Pressed Cabbage

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Lemon-Almond Cake with Blueberry Filling

Grilled Peach Shortcake with Coconut Cream

Dark Chocolate Orange Almond Tart (GF)

Peach, Apricot & Blueberry Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Sour Cherry & Coconut Chia Parfaits (GF)

Spiced Zucchini Cupcakes

Blueberry Cheesecake Bars (GF)

Maple Walnut Blondies (GF)

Hippie Crispie Treats (GF)

Cinnamon Almond Drops (GF)

Maple Walnut Chocolate Chip Cookies

Missed us last week at Steamboat Landing? We so rarely post photos from the market because it seems silly after the fact, but here's a few items we made last week. We had a lot of fun making an all plant-based Cookies 'n' Cream Cake and a Pistachio Tart with Coconut Cream and Fresh Berries.