A quiet moment in the kitchen...November 14, 2020

We will not be at market this week. Our plans are to attend next weekend, Nov. 21. We plan on bring down a Thanksgiving feast which I will post on tuesday of next week. If you decide to pre-order your meal we will pack it up on friday and keep it refrigerated until you pick up. Otherwise we will bring a hot version down to market for the last minute shoppers. We are keeping an eye on the covid count and will continue to take all safety precautions as we prepare and deliver the meal. We will also bring down holiday sweets for single serve. If you wish to special order a cake or pie with us please let me know thursday by noon so we have time to gather ingredients and prepare the many layers of flavor it takes to make a single dessert. Until then, be well, be safe.

We will not be at market this weekend

Here’s the iconic Tburg photo of the falls taken by Kacy Peckenpaugh as she graced us with a nice fat visit from Utah. Everyday, I think, she was up at dawn hiking the gorges trying to capture falls beauty. The bounty of falls harvest will be reflecting many of these colors at the market this weekend. Alas we will not be there but do plan to attend 1 more with our thanksgiving feast. We’ll keep posting to keep you in the know. Enjoy this weekends warmth.

Saturday Menu for October 24, 2020

We’re back for a a lovely fall menu. We bring in the vestiges of late summer as we tumble into fall. Weather is never what it appears anymore. So I navigate the menu with intuitive knowledge I feel within my bones and the sense I feel as look and feel throughout our landscape. Our colors are the envy or the south and west of these united states. Featuring our fall crops with a touch of summer memory supports us into the fattening of winter. Stronger fire is needed in our descent into winter cooking. Stronger oil sautéing and longer cooking methods help in maintaining strength and bodily warmth. Hopefully we’ll be able to see all our market friends this weekend since our departure at the end of september. We will at least offer 1 more november market to end the season will all you. As we fill our time away from market we have been honing our miso, shoyo & tempeh making skills as well as revisiting our cookbook endures. To pre-order your meal go to macromamas.com and click market store and then click shop. We will have these meals ready for you when you arrive at market. Saturday morning we will be warming up this same menu and bringing it down to market for those shoppers who choose not to pre-order. All pre-ordered food is kept refrigerated for a quick in and out sale. We will continue to offer our menu from the back of the booth if you do not want to enter the pavilion or stand in the entrance line. It will be wonderful to see you all again.

Saturday Market Menu for September 26, 2020

Time to stock up on a Lemon poppyseed dressing and Peanut lime sauce this weekend. At least to cover you for the next couple of weeks. We will catering on the first 2 weekends of October and will not be attending market. We’ll be back with another round of market on October 17th with more supplies, a warm seasonal meal and plenty of kombucha. The weather is looking warm and sunny this saturday so soak it in. Until then…

Saturday Market Menu for September 19, 2020

Saturday morning is looking chilly. Time to get a real taste of fall air. Posole seemed the perfect dish to serve. This stew brings forth local pinto beans from Tony Potenza, sweet corn, Iroquois flint corn and peppers raised by Kara and Aaron and picked by sweet Ian at Plowbreak Farm. A little taste from all that summer had to offer and delivered in a heart warming stew meant to warm you from the inside out. Our greens are being delivered today by Blue Heron. Some of the tastiest greens I’ve had this year. Stop by their stand on saturday and pick up their summer spinach. You’ll be in for a treat! The harvest is in, one of the best times of year to cook from the bounty of area farms. Also a time to bolster the immune system before all the windows and doors are closed until next May. This time of year as summer starts to retreat and fall gently nudges in, cool nights tempering the warmth of the day, radiant forces gather in to nourish the stomach, spleen and pancreas. Flavors are more condense are more full-bodied and sweet, rich-tasting and warm, turning the fresh sweetness of summer to the sweet starch of fall. This meal is specifically meant to nourish your body, heart and soul. We have on-line ordering at macromamas.com if you would like to pre-order your meal for a quick pick up on saturday. Pick up can happen inside the market at the front of the booth (you will have to get in the entrance line, if there is one) or at the back of the booth (you do not have to get in the entrance to pick up from the back). Pre-order meals are packed on late friday afternoon just before we turn off the lights to go home and kept refrigerated for you to pick up and heat up at home. We will be serving hot food at market if you would like to come down and order a hot meal to take home. You may order from the front or the back of the booth. At all times be aware of social distancing if you are standing in line. If you come to the back of the booth do not proceed closer than the table I have set up or enter my neighbors booth area. Many vendors are starting to sell from the back of their booth to help eliminate long waits in the entrance line. We are happy to help you as quickly as we can. We noticed last week that many locals come before market starts to avoid crowds and the entrance line. We will be getting up earlier as well to help support our communities safety. I will have a menu board posted at the back of the booth if you find yourself wandering down mid-day and wanting to avoid the pavilion. Until then….

Saturday Market Menu for September 19, 2020

Brown Rice with cumin gomasio

Posole with pinto beans, Cayuga Iroquois Corn & Plowbreak peppers

Stick N Stone green beans with lime-cumin vinaigrette

Roasted Plowbreak butternut squash & baby leek

Blue Heron blanched greens

Cilantro Slaw

Corn bread

Desserts

Vanilla Custard with apple compote-GF

White Peach & blueberry crisp-GF

Tapioca with lemon curd-GF

Chocolate Mayan tart-GF

Semolina Cake with rosewater cream

Clearview Pear Tart Tatin

Chocolate-almond-peanut-dried cherry rice crispy treat-GF

Gingerbread with Maple Cream Dollop

Chocolate Mayan Tart - GF

Saturday Menu for September 12, 2020

turns out my kitchen is full of Virgo’s. Of course they are all weighing out how much Virgo they have in their charts. Little do they know most of my planets are in Virgo. I haven’t told them and I know they are not reading this blog, so mum’s the word. It keeps us meticulous, analytical and wanting to put our best foot forward because we think about it and we make it happen to the best of our ability in this moment. Only our intent is serious, our demeanour is lighthearted and forgiving as we look at our results. Sometimes right on and sometimes a future goal. But we strive, we create and we feed off each others excitement in creating flavors that sound good to us, especially if we can pull it from our gardens or someone else’s. If you step into this kitchen, step in as a co-creator. The dialog is vibrant and supportive. Each person brings in the mastery of their skill and develops with the generous insight of others. We all work from scratch, from natural resources in our environment and pleased with what we found along the way to add to this week’s meal. What a world it could be if we could fully understand how to embrace each other in our varied beliefs, but that is a language yet learned. In the meantime let’s be kind and supportive as our community winds it’s way through uncharted territory. If you would like to pick up you pre-ordered meal through the back of our booth, please do. We are ready for you. We will also have a menu posted in the back of the booth if you would like to order. We understand that some of you would rather not enter the pavilion. No problem! If you should decide to order from the back or are waiting for a pick up please be aware of others standing around you, 6’ please if you can. Do not enter my neighbors booth although they are delightful people. We look forward to seeing all your familiar faces as well as a few new faces. If you should have any specific requests our this week’s meal, email at macromamas@gmail.com. My confirmation means that your request has been received. Email me again if you do not receive a response. Life is very busy on friday’s. If you wish to order on-line go to macromamas.com, click market store, click shop. We will hold your order until 3pm on saturday. That way you can sleep in, enjoy your breakfast and then slowly meander your way to market without worry of us selling out! Until then….rice and beanly yours.

Saturday Menu for September 5, 2020

The time for harvest has been ripe for the past couple of months but there is no time like the present when your dinner table can embrace vegetables that emanate the qualities of both summer and fall at the same time culminating into the late summer/early fall energetics. Warm days followed by cool nights. The constant sound of crickets. The sound of seasons change only noticed by it’s hushed tones. This is the time to start to gather in for the cooler weather while we still enjoy the fire of summer. Grilled veggies with lightly steamed winter squash. These vegetables nourish the spleen and stomach. Keeping our immune system strong. We will slowly be moving into the season of the lungs and large intestine as the days draw cooler air. An important time to be vigilant about your health. During this COVID time keeping your immune system strong by eating locally grown organic food grown from our friends, taking a brisk walk to open your lungs to good air and chew your food. Most of your digestion takes place in your mouth with healthy saliva before you even swallow. That’s the best advice I have to living healthy and most of it is free. We have many good farmer friends in this area. Today’s meal will be farmed by Blue Heron Farms, Plowbreak Farms, Wellspring Farms, Hawk Meadow Farms. Any of course whatever we harvest from our own gardens.

Saturday Market Menu for September 5, 2020

Quinoa Tabbouleh with preserved lemon, parsley, oil cured olives

Chic peas with caramelized onion, capers & currants

Grilled Veggies

Mixed Blue Heron Greens with a tahini-lime sauce

Lightly steamed Plow break delicata squash

Coleslaw with celery leaf, cabbage, apple, tarragon

Desserts

Peaches and Cream Parfait-GF

Blueberry-peach-cherry crisp-GF

Tapioca with lemon curd-GF

Panna Cotta with Blueberry compote-GF

Lemon-blueberry-hazelnut cake with White and blueberry swirl icing

Vanilla Cream Tart with Roasted Balsamic Figs-GF

Chocolate Mayan tart-GF

Chocolate-almond-peanut-dried cherry rice crispy treat-GF

Saturday Menu for August 29, 2020

This is my favorite time of year. I love the heat and humidity. Knowing that the weather are going to start to cool has me wanting to seize every fiery day left swimming in the lake or working in the garden. I need to soak up every last ray of sun to keep my batteries charged as the days start to cool. This Saturday’s weather will be a little more hospitable to many. I will be standing in the sun. So as an homage to summer we are fire roasting a variety of vegetables to make some deep flavored sauces to augment our side dishes. This week we will roast tomatillos fresh picked from Blue Heron Farms and our own garlic and walking onions. We char everything on a cumal until they have a blackened outer skin. A cumal is a flat steel sheet pan placed directly on the fire. Vegetables placed on this cumal can have a quick fiery roast or a slower tender caramelization. We do a combination of both. This week we will offer tamales filled with sauteed local sweet corn and Hawk Meadow mushrooms, wrapped in a corn husk, steamed and dolloped with a tomatillo sauce. Many of the flavors from a meso american kitchen but this is the time of year for us to enjoy it locally. Along with some of our standard desserts we are offering a wonderful panna cotta. I have played around with the recipe a bit this summer and this is the best textured panna cotta thus far. We top it with local blueberries. It’s sweet, it’s refreshing and there is a satisfying tenderness that comes from a light creamy dessert. Back in June I harvested a lot of elderflowers from my yard and made simple syrup which enhances the creams in the kitchen. Our simple syrups are made with brown rice syrup, sometimes with maple sugar. We will be making a lovely elderflower lemon tart from this simple syrup. If you wish to pre-order your lunch from us go to macromamas.com, click market store, click shop. If the online store has got you baffled, place your order by going to macromamas@gmail.com and drop me a line. Let me know what you would like us to set aside for you. I will confirm your order so that you know it will be waiting for you no matter what time you show up at market. We also have our backdoor pickup. This is great if you want to get in an get out of the market without having to wait in the entrance line. You may also order your meal back there. The only thing you need to be aware of is 6’ spacing between others and do not enter my neighbors booth area. I am usually in the back frying fritters, standing in the sun. You will notice a little makeshift table. That should be your stopping point. Let us know what you would like and we’ll make it happen. Until then…rice and beanly yours…Peggy, Ian and Harmony.

Saturdays menu August 29, 2020

Cumin-chive Brown Rice

Black Beans with pasilla peppers

Tamales with sweet corn & mushrooms with tomatillo sauce

Green beans with lime zest, garlic

Kale Salad with zucchini ribbons, grilled carrot & toasted spiced pumpkin seeds

Cilantro cabbage-apple slaw

Desserts

Peaches and Cream Parfait-GF

Blueberry-peach-cherry crisp-GF

Tapioca with lemon curd-GF

Panna Cotta with Blueberry compote-GF

Lemon-blueberry-hazelnut cake with coconut cream & fresh mint-GF

Carrot cake

Chocolate-almond-peanut-dried cherry rice crispy treat-GF

Elderflower Lemon Tarts