Now settled deep into summer, this is the time to stop and take it all in. Its summer in the finger lakes region which we call home, and that deserves our full attention, for a moment at least. August in full bloom does not last long. 

Our meal this week celebrates this particular week in August. We have happily made it through a very hot week in the kitchen working with fresh picked veggies, to bring you refreshing basil "ricotta" on tender young summer squash, an oh so refreshing (and mouthwatering) cucumber salad, tender crips green beans with summer garlic of nasturtium leaves - and of course much more (Peach galettes anyone?). So, we hope you're all loving summer, and look forward to seeing you at market tomorrow! 

Rice and Beanly Yours,

The Macro Mamas

II Sampler Platter II

Brown rice & red quinoa w/ sautéed garlic scapes, sweet corn, dill seed & ume-su

Red kidney beans w/ pickles & dill

Green beans sautéed w/ local squash blossoms & nasturtium leaves

Kale w/ garlic chips & pickled beets

Squash gratin w/ cashew basil ricotta

Cucumber, red pepper, red onion & dulse salad

Field greens w/ sprouts & lemon poppy seed

II Desserts II

Chocolate summer berry pudding 

Peach & berry galettes 

Heavenly Tapioca (GF) 

Strawberry, lemon & coconut cream parfaits (GF) 

Peach, ginger & cherry crisp (GF)

Chocolate cupcakes (GF) 

Carrot cupcakes


Mexican hot chocolate snicker doodle(GF)