We will not be at market tomorrow. See you the following saturday
We will see this saturday at the Ithaca Farmers Market
Platter of the day
Quinoa tabbouleh w/preserved lemon
Pinto bean cakes with Moroccan vegetables
Roasted summer squash & mushrooms with capers, lemon & dill
Blanched kale with kalamata olives & eggplant-lemon-tahini sauce
Lightly pickled cabbage, apple, kohlrabi, lime
Desserts
Plant based delights
Cookies
Cranberry ginger -GF
Blueberry thumbprints
Chocolate chip
Lemon-lavender-thyme shortbreads
Blackberry sage scones
Lemon poppyseed loaf
Heavenly tapioca with a peach-apricot curd & toasted coconut-GF
Chocolate pudding with cinnamon cream, toasted almonds & chocolate nibs-GF
Fresh fruit berry crisp-GF
Mayan Chocolate Tart-GF
Tart cherry pie
Summer picnic mini fruit buckle
A sweet serving for 2
Carrot Cake (both GF & not)
Coconut Cake w/passionfruit & mango filling-Caramelized rum coconut frosting
We will see you at market tomorrow with some delectable delights. As the season warms, our menu opens to some new flavors. Polenta with caramelized onions and sweet peppers accompanied by a medley of beans. Green beans freshly picked from Muddy Fingers Farm are accompanied by sauteed Wellspring oyster mushrooms & shallots, a touch of lemon zest & tarragon from High Ground Gardens. Plowbreak Farms have brought the fresh flavors of persian cucumbers, radish, dill . We added a hint of ume & lemon to deepen the flavors and keep the digestive tract healthy. As always, bless this community with it’s wealth of flavors and vibrancy. Izzy & Von have been busy creating an array of desserts. It’s hard to choose, I know, but look for the fleeting flavors as the seasons present themselves with the momentary fruit. Flavors blend to create a cultural identity or just a seasonal identity. An inclusivity, if you will, the harness that holds us all in our uniqueness and our commonality.
Platter of the day
Polenta with a white cashew basil sauce
Bean medley w/caramelized fennel
Green beans with sauteed shallot & oyster mushrooms
Tuscan Kale w/a avocado-cucumber sauce
Persian cucumber, radish-pumpkin seed-ume-dill salad
Dessert
Plant based delights
Cookies
Chocolate chip
Lemon-lavender-thyme shortbread
Ginger cranberry – GF
Blueberry thumbprints
Blueberry cornmeal muffins
Zucchini bread
Heavenly orange scented tapioca w/peach-apricot curd & toasted coconut-GF
Chocolate pudding with cinnamon cream, chocolate nibs, toasted almonds-GF
Fresh fruit crisp-GF
Apple, strawberry, rhubarb, cherry
Coconut-Candied ginger crust with a vanilla cream tart
Layered with a passionfruit-ginger kanten-GF
Tart cherry pie
Home picked organic cherries
Pistachio cake
With candied pistachio, blueberry compote & cardamom icing
Orange blossom-Almond Cake
With Almond cream & orange blossom icing
We are celebrating this July 4th menu with a spanish flare!!! Our lovely black beans with roasted chili’s, onions, garlic & lime along with tamalito’s. Little tamales infused with local sauteed mushrooms and spinach. A touch of our “last” of the year green tomato & tomatillo salsa we canned up last season. Time to clean out the cupboards to make room for this seasons upcoming flavors. Our herbs come from Highground gardens and our own garden. Grilled veggies with some Wellspring Farms oyster mushrooms. Plowbreak collards with marinated carrots, cauliflower and mint. Spring kohlrabi from Remembrance Farms, cabbage, lime, apple & cilantro pickled salad. A lot of new and a hint of the old pantry items will welcome the heat of the summer this saturday. And pie? Yes, we have pie. This one is a sweet cherry pie. A departure from our tart cherry pie but just as tasty. Next week the sour cherries will be thoroughly picked and ready for pie making. This is also the last week for local strawberries. If you have to make a choice, choose strawberries. Purchase all you can from your favorite farm stands because next week we will be having to order them from out of town. We are offering a beautiful strawberry-basil cake with strawberry balsamic filling and iced with a sweet strawberry icing. Pink, upon pink, upon pink. Why not! See you in the wee hours of the morn….
Platter of the day
Lime zested rice & red quinoa
Black beans with roasted chili’s
Local mushroom & spinach tamalitos’
Grilled veggies with oyster mushrooms
Collard greens with marinated veggies
Lightly pickled kohlrabi, cabbage, apple, lime, radish slaw
Desserts
Cookies
Blueberry thumbprints
Lemon lavender-thyme shortbreads
Cranberry-ginger molasses-GF
Chocolate chip
Lemon-Cashew Cheesecake Bars
Sweet cherry pie
Chocolate black currant tart
Rhubarb-tarragon turnovers
Heavenly Tapioca with blueberry compote & toasted coconut
Chocolate pudding with cinnamon cream, toasted almond & chocolate nibs
Mini-single served fresh fruit crisp
Lemon poppyseed bundt w/lemon glaze
Strawberry-basil cake-GF
Strawberry-basil cake
We look forward to sharing our menu this week from the heart of our kitchen to the heart of your home. Herbs are freshly picked, the tofu freshly made by Jay at Ithaca Soy, greens picked by Plowbreak and Remembrance Farms and the fresh fruit gracefully making their way into our desserts sweeter from the drier spring/summer. Happy solstice!
Platter of the day
Brown rice, red quinoa, chives, ume & toasted almonds
Grilled tofu with a chimichurri sauce
Slowed cooked collards, chard & turnip greens w/Algerian spices
Roasted asparagus, hakurei turnips, radish w/lemon zest
Rhubarb-apple-cabbage slaw
Desserts
Plant based delights
Cookies
Chocolate chip
Wild berry thumbprints
Ginger-Cranberry-oat-GF
Lemon-lavender shortbread hearts
Heavenly tapioca with blueberry compote & toasted coconut-GF
Chocolate pudding with cinnamon cream, toasted almonds & chocolate nibs-GF
Filo turnovers w/fig, pear & coconut cream
Fresh fruit crisp of rhubarb, blueberry, apple & pear-GF
Apricot-thyme galletas w/polenta crust
Earl grey tart w/blackberry kanten-GF
Sweet Cherry Tartlets
Strawberry-rhubarb tartlets
Coconut Cake w/passionfruit curd & coconut frosting-GF
Chai Cake w/cinnamon cream & apple butter
Preserved lemon cake w/blueberry compote & lemon-thyme frosting
Platter of the day
Brown rice with toasted sunflower seeds, ume & sauteed garlic scapes
Summer baked beans
Roasted fennel, red onion, oyster mushroom, orange zest
Blanched greens & radish with a vegan yogurt-tahini-lemon sauce
Napa slaw
Desserts
Cookies
Chocolate chip
Peanut butter-GF
chocolate buckwheat
Blueberry thumbprint
Chocolate pudding with toasted almonds, cinnamon cream, chocolate nibs-GF
Orange scented Heavenly Tapioca w/passionfruit curd & toasted coconut-GF
Luscious Mocha Cupcakes
Lemon poppyseed muffins with a lemon glaze
Summer berry crisp w/candied ginger & coconut crust-GF
Blackberry-earl grey tart w/thyme flowers-GF
Strawberry lemon basil shortcake w/Remembrance Farm fresh picked strawberries
Mocha-raspberry cake-GF
Orange-Rosemary Cake w/fig compote & orange blossom frosting
Just as we are starting to finish the last projects of the day, Nathaniel from Remembrance Farm walked in with the salad greens for the weekend and fresh picked strawberries. The first of the season. He had flats and flats of them, and YES, we all want a flat. We quickly added the berries to the melon aquafresca for tomorrow. Too late for this week’s desserts, but next week we will be featuring farm fresh berries in our desserts. Organic, juicy and flavorful. Ian is already creating a delightful combination of flavors for kombucha with organic farm fresh strawberry and garden basil. I so appreciate the seasonal flavors as they ripen. The anticipation of fruit slowly ripening on the vine. Watching the various stages of starting to bud, to almost ready to “ready now” and jumping to in time to harvest before the rains knock the flowers or fruits from the stem. Elderflowers will be gracing our flavors shortly. Our prices have increase a bit this week to compensate for increase in price we pay bringing you all a flavorful meal and treat for the weekend.
Menu of the day
Dilled brown basmati rice
Chic-peas with greens & preserved lemon
Asparagus with sauteed red onion, sweet red pepper, tarragon
Kale & red cabbage salad with pumpkinseed-ume-parsley sauce
Cabbage-apple-lime-mint pickled salad
Organic field greens with lemon poppyseed dressing
Desserts
Snickerdoodles
Chocolate chip
chocolate buckwheat
Peanut butter-GF
Blueberry thumbprints
Hazelnut brownies
Blueberry cornmeal muffins
Heavenly Tapioca with blueberry cured, toasted coconut, orange zest-GF
Chocolate pudding with chocolate nibs, cinnamon cream, toasted almonds-GF
Fresh fruit crisp
Lemon poppyseed loaf cake with a lemon glaze
Strawberry Matcha Tart-GF
Vanilla-Hazelnut Cake w/Maple frosting_GF
Orange Rosemary Cake with fig compote & orange blossom frosting
We are off catering various events for the weekend. We’ll be back at the market on June 11 with some more delicious treats. Enjoy the festival!
Our kitchen has been a buzz with the catering season upon us. Our gardens planted and already showing signs of blooming edibles. Excess plants that have no room in our gardens, are left on the warehouse dock for friends to pick up and plant. As busy as our kitchen is, we manage to maneuver around each other flawlessly. Old friends, new friends, we are a community who deeply respect each others talents. Today we would like to give a warm congratulations to our newest kitchen member, Jenny. She will be graduating this weekend from Cornell. Down to earth, talented and brilliant. We look forward to including her into our fold of playful and creative banter. Sometimes, we start the day out by looking at the Sabian Symbol for that day. (The energetic quality the stars bring) Today’s symbol is “A well with bucket & rope under the shade of majestic trees”. To me that really paints a picture of everything taken care of, a fundamental trust in and cooperation with life. What a wonderful energy to carry with you on your graduation day. Half of us will be at market tomorrow, the other half on the hill bringing appetizers to the celebratory students. No little cakes this weekend but plenty to choose from. Also this weekend will be a workshop on seed saving from indigenous culture in Guatemala. Seeds sustain life. A garden well tended can sustain a community. If we all share in the work, we will all share in the bounty. All the best from our market staff.
Ian, Von, Elizabeth, Kal, Paula
Platter of the day
Brown rice & Emmer (locally grown spring wheat)
Black beans with lightly pickled carrots
Grilled veggies
Blanched broccoli with a creamy avocado sauce
Rhubarb-cabbage-apple-lime Slaw
Desserts
Chocolate chip
Blueberry thumbprint
Peanut butter-GF
Almond-pistachio-rose-GF
Chocolate buckwheat-GF
Rhubarb-tarragon scones
Chocolate pudding with chocolate nibs, toasted almonds, cinnamon cream-GF
Heavenly tapioca with passionfruit curd & toasted coconut-GF
Apple-rhubarb-strawberry-GF
Coconut Matcha Tart w/strawberries
Orange-rosemary Bundt Cake w/Orange glaze
Blueberry-lemon thyme cake
Strawberry-pistachio Cake-GF
We will see you all down at the market tomorrow.
Platter of the Day
Long Grain Saffron rice with peas & chives
Lightly spiced Chic peas
Roasted sweet potato, red onion, herbal salad with lemon tahini dressing
Blanched asparagus, shiitake, tarragon salad with pine nuts
Fresh cucumber-radish parsley salad
Field greens with lemon poppyseed dressing
Desserts
Cookies
Chocolate buckwheat-GF
Pistachio Rose-GF
Blueberry thumbprints
Chocolate chip
Chocolate cherry scone
Pistachio baklava
Carrot cake cupcakes-GF
Rhubarb tarragon rice pudding-GF
Tapioca with passionfruit curd & toasted coconut-GF
Fresh fruit crisp-GF
Apple-pear-rhubarb-dried fruit compote
Chocolate sesame Tart-GF
Coconut Passionfruit Cake
Carrot Cake-GF