Menu for Saturday, May 18, 2019

Menu for Saturday, May 18, 2019

Enjoy some beautiful weather and delicious spring food with us this weekend at the Farmers Market! We’ll be there tomorrow 9 AM - 3 PM. Come early and avoid the crowds! Come late and be the crowds!

|| Menu for Saturday, May 18, 2019 ||

Cumin Rice with Sesame Gomasio

Black Eyed Peas with Smoked Paprika & Lime

Roasted Cauliflower Gratin with Wild Leeks & Bread Crumbs

Grilled Asparagus, Scallions, Red Pepper, & Saffron-Pickled Garlic Scapes

Kale & Red Cabbage with Toasted Pepitas

Cabbage & Rhubarb Pressed Salad with Apple, Cilantro & Mint

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Lemon Almond Cake with Strawberry-Rhubarb Filling

Mocha Cashew Cheesecakes (GF)

Mango-Pawpaw Tart with Almond-Cocoa Crust (GF)

Blueberry-Walnut Crumb Cake (GF)

Berry Rhubarb Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Carrot Cupcakes with Candied Walnuts

Hazelnut Brownies with Chocolate Ganache (GF)

Maple Peanut Butter Cookies (GF)

Almond Drops (GF)

Chocolate Chunk Cookies with Candied Ginger (GF)

Ginger Zingers

WE'RE BACK // Saturday, May 11, 2019

WE'RE BACK // Saturday, May 11, 2019

YES! WE ARE BACK!

It’s been a long winter and a rocky spring, but we are back in action! We’ll be at the Ithaca Farmers Market tomorrow with delicious, nourishing, seasonal food to share.

Things are shifting a little bit for us this season. One sad announcement is that we will no longer be attending the Tuesday Markets in Dewitt Park. I know this will disappoint many loyal customers, but we have finally accepted that we don’t have the staff or capacity to support our presence at this market any longer. So…Saturdays it is!

We can’t wait to see you all tomorrow, with some of Spring’s gifts from local farms and wild woodlands: foraged ramps (wild leeks), shiitake mushrooms from Wellspring Forest Farm, broccoli raab from Plowbreak Farm, and French sorrel and rhubarb from our own gardens. Not to mention last year’s strawberries from Remembrance Farm, carefully preserved in the freezer, ready to remind us of the fresh flavors soon to come.

Happy Spring!!

The Macro Mamas

|| Menu for Saturday, May 11, 2019 ||

Brown Rice & Farro with Sautéed Garlic Greens & Toasted Sunflower Seeds

Red Kidney Beans with Wild Leeks and Dill

Broccoli & Shiitake Mushrooms with Roasted Wild Leeks

Sautéed Garlicky Greens

Roasted Carrots with Maple Vinaigrette

Cabbage & Kohlrabi Salad with French Sorrel

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Carrot Cake – A Macro Mamas Classic!

Lemon Cashew Cheesecakes (GF)

Coconut-Rose Tart with Strawberry Compote (GF)

Berry Rhubarb Crisp (GF)

Heavenly Tapioca (GF) 

Strawberry-Chia, Lemon & Coconut Cream Parfaits (GF)

Chocolate-Filled Cupcakes with Almond & Coconut (GF)

Maple Peanut Butter Cookies (GF)

Chocolate Chip Cookies with Candied Ginger (GF)

Cinnamon Almond Drops (GF)

Macro Mamas is Hiring for 2019!

Macro Mamas is seeking energetic, skilled, creative people to join the team in our natural whole foods commercial kitchen for our 2019 season!

About us:

We sell nutritious, plant-based prepared food at the Ithaca Farmers Market. We also cater all manner of events, in all manner of culinary styles, and we sell packaged grab-and-go food to various retail locations.

We start most days at 8 AM with the goal of finishing by 4:30. Our kitchen is a supportive, collaborative, and light-hearted environment, but we also take our work seriously. We hustle! This job is fast-paced and requires physical endurance and mental clarity. There’s a lot going on here almost every day. We are always striving for excellence.

We are a fun, close-knit, compassionate group. We all care about the work that we do, and we all want to do it quickly, safely, and efficiently!

Our market and catering season is from mid-April to mid-December. We ask that people make a commitment for the full season when they join our team. From mid-January until April, we cook for our wholesale accounts, and there are some opportunities for employment during that time.

We’d like to hire people who:
• can self-direct
• are comfortable working independently and as part of a team
• can read and execute a recipe confidently
• trust their own taste buds
• can lift up to 50# safely
• can focus and multi-task even when surrounded by activity
• share our passion for sustainability and seriously good food
• have a desire to enhance their knowledge of food energetics and menu balancing

About the job:

Cooking & Kitchen Prep: This is a position for individuals with commercial kitchen experience, or comparable training. Tasks include food prep for markets and wholesale products, cooking for catered events, baking both vegan and non-vegan desserts, and occasional pickling. Some knowledge of vegan, vegetarian, and macrobiotic techniques is desirable, though being vegan is by no means a prerequisite for this job. For the right person, this job can be a chance to exercise creativity and curiosity.

Baking: This position may involve baking from-scratch vegan desserts for the Ithaca Farmers Market. We are seeking individuals with knack and experience in baking. Understanding of vegan ingredients and substitutions is desirable, as is experience with gluten-free baking. Confidence reading and executing recipes is a must. Must work Fridays.

Farmers Market Staff: We are also seeking staff for our booth at the Farmers Market. Personable, clean, quick, with solid basic mental math skills. Duties involve setting up the booth, maintaining food safety standards, assembling meals, interacting with customers, frying corn fritters, and re-packing the truck. Saturdays, April-December

Depending on the individuals who apply, one person can and ideally will take on aspects of each of these positions.

Pay:
Contingent on experience and responsibilities.

To Apply:
Send a resume and cover letter via email.

Our last market for the year // Saturday, December 15, 2018

Our last market for the year // Saturday, December 15, 2018

Well, here it is. We’ve finally made it to the end of another market season. Tomorrow will be our last market for the season!

Last chance for corn fritters until 2019!

Last chance for a slice of Carrot Cake!

Last chance for a hot miso noodle bowl!

We do hope you’ll come out to say hello and goodbye-for-now! The weather is going to be just swell (in comparison with what we’ve seen over the past few weeks) and we look forward to seeing everyone one last time before the holidays.

From the bottom of our hearts — thank you for being with us through another season. May next year bring us all more joy, strength, health, courage, and balance.

All the best,

The Macro Mamas

|| Menu for Saturday, December 15, 2018 ||

Lime Zest Brown Rice

Winter Posole with Cranberry Beans and Iroquois Corn

Roasted Squash with Pumpkin Seed-Candied Ginger Gremolata

Collards & Cabbage with Cilantro-Lime Crema

Roasted Rutabaga, Onions, & Celeriac with Cumin & Cocoa

Cucumber Salad with Salt & Lime

Field Greens with Lemon Poppyseed Dressing

 

|| Desserts ||

Carrot Cake – A Macro Mamas Classic!

Lemon Cashew Cheesecakes with Cranberry-Blueberry Topping (GF)

Apple-Cranberry Crisp with Candied Ginger (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Walnut Fig Bars

Lemon Cheesecake Truffles (GF)

Cinnamon Almond Drops (GF)

Ginger Spice Cookies

Peppermint Mocha Crackle Cookies

Winter Weather // Menu for Saturday, December 8, 2018

Winter Weather // Menu for Saturday, December 8, 2018

We are winding down our season here at Macro Mamas, preparing for the winter ahead. Tomorrow promises to be a chilly, wintry day. This is our second-to-last market for the season — just one more after tomorrow! We will have a multitude of hot dishes and hot drinks to keep you warm as you shop at the pavilion tomorrow.

See you tomorrow!

|| Menu for Saturday, December 8, 2018 ||

Mushroom Risotto

White Beans with Lemon & Rosemary

Steamed Delicata Squash with Sautéed Pecans

Roasted Root Vegetable Medley with Pomegranate Juice

Blanched Broccoli with Preserved Meyer Lemon & Hazelnut Gremolata

Pressed Celeriac & Purple Muu Salad with Cabbage & Apple

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Pumpkin & Dark Chocolate Almond Tart (GF)

Chai-Spiced Bundt Cake with Walnuts & Dates

Apple Crisp with Figs, Cherries, & Currants (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

 Lemon Cheesecake Truffles (GF)

 Cinnamon Almond Drops (GF)

Ginger Spice Cookies

Maple Peanut Butter Cookies (GF)

Menu for Saturday, December 1

Hi out there, intrepid market-goers! We will be set up at the pavilion at Steamboat Landing today for the Ithaca Farmers Market. YES! We still have a few more weeks left in our season! Just a few more opportunities to get corn fritters…bottles of peanut lime sauce or lemon poppyseed dressing…a delicious miso noodle bowl — piping hot today thanks to our new soup warmer!

We’ll be taking a break from all cooking between December 18 and January 22, but after January 22 all of our products will be available in their regular retail location — check out our locations tab to learn where, exactly.

Thank you again, as always, for your support. We couldn’t do it without you.

|| Menu for Saturday, December 1 ||

Walnut Miso Brown Rice

Chickpeas with Seitan, Pearl Onions, Butternut Squash, & Preserved Lemon

Roasted Brussels Sprouts with Balsamic Red Onion & Hand-of-Buddha Citrus

Pan-Seared Maple-Glazed Carrots & Parsnips with Rosemary & Capers

Kale & Watermelon Radish with Pomegranate Seeds and Lemon Tahini Dressing

Pressed Cabbage, Apple, & Kohlrabi with Lemon

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

German Chocolate Cake

Spiced Pumpkin Cashew Cheesecakes (GF)

Pawpaw & Mango Tart with Walnut Crust (GF)

Apple, Cranberry, & Pear Crisp with Rosemary (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Gingerbread with Coconut Cream

Cinnamon Almond Drops (GF)

Tender Apple Spice Cookies

Maple Peanut Butter Cookies (GF)

No Macro Mamas this week!

Here’s just a quick note to remind you all that we will not be at the market this coming Saturday. Our staff will be taking the weekend off. We hope you all have the opportunity to do the same!

Thanksgiving is a difficult holiday to celebrate, built as it is on a history of oppression and a denial of the real genocide that took place, and is still taking place in our country. Still, while keeping this knowledge in sight, it’s a good reminder to practice gratitude. We can all benefit from taking a moment, or a day, to sit together with loved ones and reflect on the changing season, the season to come, and the things and people in our lives that bring us joy.

We are so thankful for you, our community who make it possible for us to do the work we do, to support local farmers and contribute to a more connected and sustainable food system. We are grateful that our local landbase provides enough bounty to sustain us. We are grateful that we get to share the nourishing food we make with you.

Thank you!

Warmly,

The Macro Mamas

We're still here! // Menu for Saturday, November 17, 2018

What unexpected weather! Despite the cold and snow, we will STILL BE AT THE MARKET TOMORROW! This weekend is our last market before Thanksgiving, and we won’t be there on the 24th; we’re all taking a long weekend. Come visit us for some delicious hot pumpkin soup, spicy chai, nourishing holiday-inspired food, and delicious desserts. We hope you will.

Warmly and cozily,

Macro Mamas

|| Menu for Saturday, November 17, 2018 ||

Wild Rice Pilaf

White Bean Cassoulet

Roasted Hakurei Turnips, Delicata, Brussels Sprouts, & Toasted Pecans

Blanched Kale with Lemon Tahini Sauce

Sagey Bread Pudding

Cranberry Relish

Cabbage Slaw

Onion & Olive Tartlets

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Macro Mamas Classic Carrot Cake

Caramelized Apple Cashew Cheesecakes (GF)

Pumpkin Pie

Apple & Cranberry Crisp with Rosemary (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Lemon Cheesecake Bars (GF)

Maple Almond Thumbprints

Mexican Hot Chocolate Snickerdoodles

Maple Peanut Butter Cookies (GF)

Menu for Saturday, November 10, 2018

|| Menu for Saturday, November 10, 2018 ||

Buckwheat Polenta with Red Sauce

Sage-y Bean Medley (Red, White, & Pinto Beans)

Roasted Brussels Sprouts with Shallots & Shiitake Mushrooms

Maple-Roasted Butternut Squash with Rosemary

Kale with Pomegranate Dressing

Pressed Cabbage, Kohlrabi, & Apple Salad with Chervil

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Ginger Cake with Lemon Curd

Apple, Fig & Dried Cherry Crisp (GF)

Heavenly Tapioca (GF)

Apple-Spiced Chia & Coconut Custard Parfaits (GF)

German Chocolate Cupcakes (GF)

Maple Almond Thumbprints

Cinnamon Almond Drops (GF)

Mexican Hot Chocolate Snickerdoodles

Market Schedule Change // Menu for Saturday, November 3, 2018

Market Schedule Change // Menu for Saturday, November 3, 2018

Hi out there, friends! A few notes: as happens every year, the Farmers Market hours are reduced in November. Starting this week, the market is open from 10-2 on Saturdays (instead of 9-3 as before).

We’ll be setting up early this week (9:30) just in case some folks haven’t gotten the message yet. But we’ll be packing up at 2 PM, so don’t be late!

I hope we’ll see you tomorrow, rain or no rain, wind or no wind, blustery November day or not!

|| Menu for Saturday, November 3, 2018 ||

Saffron Rice

Moroccan-Style Chickpeas

Roasted Sweet Potato, Rutabaga, & Celeriac with Cumin & Lime Zest

Nishime Delicata Squash

Kale with Pomegranate & Maple-Candied Walnuts

Pressed Cabbage & Purple Muu Salad with Cilantro & Lime

Field Greens with Lemon Poppyseed Dressing

|| Desserts ||

Lemon-Almond Cake with Raspberry Filling & Lemon Curd

Pumpkin Tart with Maple Pecan Crust (GF)

Apple-Raspberry Crisp (GF)

Heavenly Tapioca (GF)

Toasted Almond Chocolate Mousse (GF)

Dark Chocolate Orange Brownie Parfaits (GF)

Maple Almond Thumbprints

Cinnamon Almond Drops (GF)

Tender Apple Spice Cookies