Happy Solstice!

From all of us here at Macro Mamas, we wish you a happy solstice!

 

|| Menu for Saturday, June 24 2017 ||

Herbed Brown Rice & Red Quinoa

Red Kidney Beans with Cornichons

Sugar Snap Peas with Garlic Scapes & Shiitake

Blanched Broccoli

Roasted Baby Squash, Red Pepper, & Fennel With Fennel Gomasio

Raw Kale & Hakurei Turnip Salad with Toasted Pepitas, Citrus, & Olive Oil

Green Cabbage, Spanish Radish, & Carrot Salad With Tarragon & Dill

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Carrot Cake – A Macro Mamas Classic Treat!

Chocolate Almond Tartlets (GF)

Grapefruit Coconut Panna Cotta (GF)

Berry Rhubarb Crisp with Ginger (GF)

Heavenly Tapioca (GF)

Lemon Verbena & Strawberry Parfaits (GF)

Pistachio Orange Chocolate Mousse (GF)

Strawberries & Cream Cupcakes

Rhubarb Ginger Jam Bars (GF)

Orange-Scented Chocolate Chip Cookies

Maple Walnut Thumbprints

Maple Peanut Butter Cookies (GF)

Full June

Full June

Approaching the Solstice

Summer Buzz

Summer Buzz

With the sun out and the mercury up, suddenly the sky is filled with pollinators of all sorts, flying from blossom to blossom to do the hard work that we humans can't handle ourselves. The air is literally abuzz with the energy of summer, and lucky are we who can take a moment to bask and be still amid the movement.

We settle into our summer rhythms, transition to lighter food, more delicate and with less heat. This week our vegetable dishes are lightly steamed, keeping their tender crunch intact, with some bright and sour flavors to cool you down in the hot sun.

We're still waiting on strawberries and the sweet fruits of summer, but be assured they're on their way -- the bees will make sure of that. 

Thanks to you, and we are as always

Rice and Beanly Yours,

The Macro Mamas

|| Menu for Saturday, June 10, 2017 ||

Risotto Cakes with Savory Rhubarb Sauce

Three Bean Medley with Pickles & Dill

Asparagus with Roasted Shallots

Cauliflower Gremolata

Blanched Kale & Red Cabbage withcLemon Tahini Sauce

Cabbage & Radish Salad with Umeboshi and Arugula

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Chocolate Cake with Strawberries (GF)

Strawberry & Rhubarb Almond Tart

Lemon & Coconut Shortbread Tartlets

Rhubarb Crisp with Apples & Figs (GF)

Vanilla-Cardamom Panna Cotta with Black Locust Syrup & Rhubarb Curd (GF)

Heavenly Tapioca (GF)

Pistachio Chocolate Mousse (GF)

Mango & Lemon Coconut Parfaits (GF)

Coconut Lime Sandies (GF)

Cashew Chocolate Truffles (GF)

Orange Zest Chocolate Chip Cookies

Coconut Oil Shortbread with Pressed Flowers

 

 

 

Locust Blossoms and Summer Giddiness

Locust Blossoms and Summer Giddiness

We have lots of excitement to report, but the sun is finally shining and there are lawns to be mowed, dogs to be walked, Black Locust blossoms to be gathered, and gardens to plant -- so brevity is warranted. We've spent this week marveling at the long, slow blooms of spring flowers and some of our showiest trees, the Black Locust. These beautiful white blooms are edible and delicious, with a flavor that I've taken to describing as "Jasmine Peas." They're featured in our salad this week, and as a garnish on some of our desserts, and we hope to preserve this ephemeral flavor in syrup for use in beverages and desserts as the season wears on. 

Thanks, as always, to you and to our farmers and providers. 

Rice and Beanly Yours,

The Macro Mamas

|| Menu for Saturday, June 3, 2017 ||

Multigrain Pilaf with Amonds

Savory Summer Baked Beans with Wild Leeks

Roasted Hakurei Turnips & Rutabagas with Creamy Lemon-Dill Sauce

Steamed Asparagus with Fresh Herb Gremolata

Sautéed Collards & Turnip Greens with Smoky Eggplant Sauce

Pickled Beets

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Salted Chocolate Almond Tart

Rhubarb, Strawberry, & Apple Crisp  GF)

Heavenly Tapioca (GF)

Cardamom Orange Chocolate Mousse (GF)

Strawberry-Rhubarb Pudding Cake

Walnut Fig Bars (GF)

Carrot Cupcakes

Coconut Lime Sandies (GF)

Almond Cookies (GF)

Cashew Truffles (GF)

Black Sesame Chocolate Chip Cookies

First Tuesday Market!

This is just a quick note to let you know that Macro Mamas will be at the Tuesday Farmers Market at Dewitt Park tomorrow! We have been busy preparing a delicious meal and many tasty treats for you. We hope you enjoy!

|| Menu for Tuesday, May 23 2017 ||

Brown Rice with Chives

Aduki Beans with Sweet Potato

Orange-Scented Asparagus & Shiitake with Shallots

Miso Glazed Eggplant

Napa Cabbage Slaw with Apple, Ginger, & Scallion

Nishime Carrots with Radish & Rutabaga

 

|| Desserts ||

Lemon Chiffon Cake with Rhubarb Curd

Strawberry-Rhubarb Almond Tarts (GF)

Rhubarb-Apple Crisp with Tart Cherries GF)

Heavenly Tapioca (GF)

Strawberry-Rhubarb Coconut Parfaits (GF)

Pistachio Chocolate Mousse (GF)

Wholesome Hazelnut Brownies with Chocolate Ganache (GF)

Cookies

Coconut Lime Sandies (GF)

Maple Peanut Butter (GF)

Orange Zest Chocolate Chip

Ode to Asparagus

Ode to Asparagus

Many of us held our breath this week, with one eye never leaving the thermometer and the other trained on the weather forecast. Each night promised frost, potentially devastating to fruit trees in their present stage of growth, and here we brought our trays of tender microgreens into the kitchen every night for warmth. At home, trays of seedlings crowded me from my dining table and occupied every available surface and light source. It seems we escaped the worst, however, and with a sigh of relief we can move on. The microgreens, by the way, were fine. They make their first appearance in our meal tomorrow. 

With this (hopefully) last gasp of winter behind us, we turn to lighter fare. Delicate flavors such as tarragon and chervil infuse our meal this week, along with that most quintessential of spring flavors...

Asparagus, of course. No vegetable more perfectly personifies the energy of spring more than Asparagus. Its first tender shoots, picked almost as soon as they've come up from the ground, are exactly what we envision when we talk about the Wood element of spring: not an inflexible, rigid understanding of wood, but rather a strong, supple, and upwardly reaching shoot. Growth energy abounds in this spring delicacy. 

As always, we thank our farmers, too numerous to count, and the bounty of the field and forest in this place we call home.

Rice and Beanly Yours,

The Macro Mamas

|| Menu for Saturday, May 13 2017 ||

Farmer Ground Polenta with Wild Ramps and Mushroom Ragu

Tarragon Black & French Lentils

Asparagus with French Sorrel Sauce

Sautéed Tender Kale Raab

Roasted Roorts with Lemon Zest, Rosemary Oil, & Nuts

Celeriac and Carrot Salad with Chervil

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Chocolate-Chocolate Cake with Raspberries (GF)

Strawberry-Rhubarb Almond Tartlets (GF)

Rhubarb-Apple Crisp With Currants & Orange Zest (GF)

Heavenly Tapioca (GF)

Strawberry-Rhubarb & Coconut Parfaits (GF)

Pistachio Chocolate Mousse (GF)

Wholesome Hazelnut Brownies with Chocolate Ganache (GF)

 

Small Treats

Mini Carrot Cupcakes

Black Sesame Chocolate Chip Cookies

Almond Cookies (GF)

Maple Peanut Butter Cookies (GF)

Hungry Season

Hungry Season

This week's seemingly endless rain might put a damper on your outdoor activities, but we really can't complain. As the rain soaks the earth in puddles and rivulets, it nourishes the roots of crops and wild plants alike. The grass grows faster than we can mow it, our local farmer friends rejoice to see the first tender asparagus shoots, and here in the kitchen we're still reveling in the harvest of wild leeks. We've included them fresh and roasted in our meal this week, and we've also pickled some in a vivid saffron brine, hoping to preserve their flavor throughout the year

People often refer to the early spring as the "Hungry Season", when the winter storage crops have run their course and the spring plantings haven't yet matured. The pantries are empty, and our bodies crave fresh, green, new growth. However, I disagree with that title: there's no need to go hungry if you know where to look. Walking through the woods this week, I saw just how perfectly the earth in season provides for us. Abundant stands of stinging nettles lined the path, and I gathered armfuls as I went. While daunting to the bare skin, nettles are harmless once cooked, and they're also rich in minerals to replenish the winter-hungry body. "Hungry Season" just doesn't fit, at least not here--there is food to be found all around.

Still, spring emerges slowly out of winter. It's going to be chilly at the market tomorrow, and we've prepared a meal with some warming character to it, to bid a fond farewell to winter (once and for all!) while welcoming spring and looking forward to warmer days. Root vegetables, roasted with a slight touch of brown rice syrup, will fortify you against the damp and cold. The rest of the meal is lighter, more appropriate to the spring season. We've even included some saffron to brighten our spirits in these grey days. And we anticipate the summer bounty with our first green garlic from Blue Heron Farm.

Special thanks as always to our providers:

Muddy Fingers Farm, Blue Heron Farm, Remembrance Farm, Stick & Stone Farm, Finger Lakes Farmshed, the woods, and our kitchen garden here in Trumansburg.

We hope you are staying warm and dry!

Rice and Beanly Yours,

The Macro Mamas

|| Menu for May 6, 2017 ||

Saffron Rice with Wild Leeks and Sweet Peas

Rosemary White Beans with Lemon Zest

Roasted Root Vegetables with Garlic and Saffron-Pickled Leeks

Broccoli Gremolata

Garlicky Sautéed Greens

Pickled Cabbage & Apple Salad with Watermelon Radish and French Sorrel

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

"Warmer Climates" Cake: Vanilla Cake with Coconut-Lime Icing and Mango Layers

Pistachio Shortcake with Elderberry-Poached Pears and Coconut Cream

Rhubarb-Apple Crisp with Currants and Orange Zest (GF)

Strawberry-Rhubarb Tart with Almond Frangipane (GF)

Heavenly Tapioca (GF)

Lemon & Strawberry Parfait (GF)

|| Small Treats ||

Black Sesame Chocolate Chip Cookies

Almond Cookies (GF)

 

|| Beverages ||

Spiced Masala Chai

Hot Lemon Ginger

New York-Style Lemonade

 

 

Season of the Sprout

Season of the Sprout

Here we are! We will be at the Ithaca Farmers Market tomorrow, Saturday, April 29. Come down to Steamboat Landing and say hello! We can't wait to see you.

As our season begins, we think about how to best nourish our bodies in the transitionary season of spring.  In macrobiotic philosophy, Spring's element is wood. While Western imagines wood as solid, stiff, and unchanging, this Eastern element of wood actually signifies growth and fluidity instead. This wood has less to do with thick trunks and inanimate lumber, and more to do with sapling energy, the growing tip, and the swelling bud. We think of this as the Season of the Sprout, a time of transition when seed becomes seedling, and the sap once again flows beneath the bark of the trees. 

Similarly, our tendons and ligaments often seem static and unchangeable to us, especially after the cold dryness of winter, but just like this movement of sap, bringing water and nutrients from the roots up through the growing tips of the trees, the flavors of spring stimulate movement of water within our bodies, lubricating the connective tissue. This is a time to awaken these deep, seemingly static parts of ourselves, both physically and emotionally, and to allow them room to be fluid, changeable, and growing. This is a time to allow our winter dreams to take shape.

Though the temperatures are already climbing toward the 80's, our bodies still have the work of spring to do: awakening the ligaments and tendons, cleansing our livers, burning out the fat stores that have kept us warm all winter, and stimulating movement and new growth. The flavor that most helps us in this work is the sour flavor. This sourness is light, green, and stimulating above all. The tartness of sorrel and lemon first stimulate our salivary glands and then our livers, helping us to purge fat. It isn't always so obvious, though; barley and wheat are considered to have this sour, stimulating characteristic. We've added freekeh, a heritage wheat, sprouted and full of growing energy, to our menu this week. 

Above all, Spring is a season of transition. Seed becomes sprout and bud becomes flower before our very eyes, and much of the bounty of our local forests are only available for a short time. Our menu this week features some of these ephemeral spring plants that reveal themselves before the trees leaf out fully in our local forests. Ramps (or wild leeks) and the tightly furled fiddlehead ferns are some of the offerings the spring forest has to give. The intensely sour French sorrel in our garden is also at its most tender and delicate at this time of year, and we used it this week to make a bright, literally mouthwatering sauce for our ramps, fiddleheads, and asparagus.

We hope you are nourished, stimulated, and refreshed by this light and tasty spring meal! 

Rice and Beanly Yours,

The Macro Mamas 

 

|| Menu for April 29th, 2017 ||

Brown Rice with Sprouted Freekeh & Sprouted Mung Bean

Chickpeas with Nettles and Lemon Zest

Roasted Asparagus, Fiddleheads, & Ramps with French Sorrel Sauce

Kale & Red Cabbage with Toasted Pepitas

Sweet Potato & Rutabaga Gratin

Cabbage & Kohlrabi Pressed Salad with Pickled Shiso, Dill, & Umeboshi

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Carrot Cake with Candied Walnuts

Lemon Tart with Almond-Oat Crust (GF)

 

$5

Apple-Rhubarb Crisp with Dried Fruit (GF)

Heavenly Tapioca (GF)

Hazelnut Chocolate Mousse (GF)

Lemon & Mango Parfait (GF)

 

$3

Cupcake Assortment

Chocolate-Chocolate Cupcakes (GF)

Cardamom Cupcakes with Coconut-Rosewater Icing

 

Small Treats

$1

Orange Chocolate Chip Cookies

Lime-Coconut Sandies (GF)