Saturday Menu for April 16, 2022

Wrap up everyone, it’s a cold and wet one tomorrow. We will be there with steaming pots of soups and a heart warming lunch platter. We will also be bring our array of miso’s, kimchi, pickled daikon, peanut lime sauce & lemon poppyseed dressing. We’ll see you bright eyed and bushy tailed in the morning.

Saturday’s menu

Lime Scented Rice

Smokey black Eyed Peas

Roasted Sweet potato batons with lime pickled onions

Stewed Greens with a hint of cinnamon

Lightly pickled cabbage, jicama, apple, lime, lime zest

Farinata with eggplant pate

Desserts

Cookie Assortment

Honey pistachio scone with cardamom

Heavenly tapioca with persimmon curd

chocolate pudding with toasted almonds & cocoa nibs

Crisp of Asian pear, apple, mulberry & ginger

Orange-rosemary bundt bunnies w/orange glaze

Tiramisu with Cashew Cream

Carrot Cake

Chocolate Cherry Cake with a Brandy cherry compote

Saturday Market Menu for April 9, 2022

April showers bring May flowers and spring mushrooms from Wellspring Farms. Lucky us! We have been indulging in the black pearl oysters mushrooms for the past 2 weeks. So delicious they are, we decided to roast these beauties along with cauliflower dusted with cinnamon. We’ll round out the meal with long-stewed chickpeas with carrots and parsley root from Remembrance Farm, Greens from Plowbreak Farm and a little basmati rice with leeks, sweet peas & preserved meyer lemon to lighten the mood. We expected to hunker down in the booth in our rain gear and wool hats but it looks like the weather will by dry with a light chill. I love a long slow spring. Plenty of time to witness what pops up through the ground overnight. As the weeks progress we will be including fresh picked nettles and ramps from the patches we have around the land. We look forward to seeing you all tomorrow.

Saturdays menu

Brown basmati rice with preserved meyer lemon, sweet peas & leeks

Long stewed chickpeas, carrots, parsley root & sweet potato with sweet paprika

Roasted cauliflower, black pearl oyster mushrooms dusted with cinnamon and drizzled with a green harissa

Steamed kale & red cabbage with toasted pepitas & tekka

Lightly pickled cabbage, apple, kohlrabi & lime

Desserts

Cookie assortment

Blueberry lemon lavender scones

Apple-cherry crisp - GF

Chocolate-orange-rosemary tart - GF

Preserved lemon cake frosted with strawberry-rose-cardamom icing

Classic Carrot Cake - GF

Heavenly Tapioca - GF

Chocolate pudding w/chocolate nibs & toasted almonds _ GF

Looking for help

We are looking to fill several positions in our business this year.

Assistant Manager

Macro Mamas, a natural food, farm to table catering business is looking for an Assistant Manager to help the owner in the day-to-day operations. Our cuisine ranges from plant based, at the Ithaca Farmers Market, to a wider variety of plant/animal-based products from local farms for various private events. I am looking for a long-term employee who is self-motivated, community minded, with a positive attitude towards the growth and development of this business. Work would include managing kitchen staff and operations, marketing wholesale products and attending catered events.

Applicant must be well versed in the following;

Strong organizational, leadership, administrative, communicative, customer service and interpersonal skills

Strong problem-solving skills, able to troubleshoot & prioritize in the midst of a private event in a fluid, professional manner

A strong interest & ability to work in a collaborative team environment

Friendly & professional demeanor, positive outlook, enthusiastic

Fluent in Mac a plus

Familiar or enthusiastic about marketing and opening new wholesale and catering accounts

Punctual

Food safety awareness

A variety of cooking skills with a good palate

Physically fit and able to stand and be active for extended period of time

The Assistant Manager must be able to multi-task in this multi-faceted business. We are a Monday-Saturday business with occasional Sunday events. Being available to work on Saturdays during the catering season is a must. Macro Mamas is open year-round with fluctuating hours throughout the season.

Compensation based on experience. Please submit resume to macromamas@gmail.com

Ithaca Farmers Market Staff

Seeking several market employees for the Ithaca Farmers Market at Steamboat Landing starting in early April and ending just before Christmas. This is a service oriented fast-paced position. Customer service skills are foremost with attention to detail. Personable, clean and upbeat qualities with a grasp of quick mathematical skills a must. Prefer those that can commit to the entire season or at least most saturdays.

back to the kitchen

After a bit of a winter’s nap we feel rested and ready to go for another season. You’ll find our products back in the stores this afternoon at Greenstar, Dewitt Greenstar, Ithaca Bakery, Gimme Coffee at Gates Hall. Look for our products freshly delivered every tuesday until next January when it will be time to lay our knives down and our feet up. While there is still chill in the air we’ll be fermenting miso’s, natto and various koji recipes. Hopefully by the time the Ithaca Farmers Market sails unfurl we will have a delightful array of delicious condiments to enhance your meals at home.

Saturday Market Menu for December 18, 2021

First time ever going so late in the season. Typically we finish up market by the 2nd saturday in december. Since we catered a wedding last weekend we thought we would come with just a few of our packaged items to sell since we won’t be seeing many of you until next April. We will not be bring a meal or desserts this saturday. We will be bringing miso, kimchi, peanut lime sauce, lemon poppyseed dressing. We will be serving 2 types of soup and fritters. The weather will look more like a typical december day, wintery mix. Saturday is the rutabaga curl as well. So come and play. If you would like to order any of our products in advance I have opened the market store for this saturday alone. Otherwise we will be bringing plenty of product down. Dress warm. We’ll see you on saturday.

Saturday Market Menu for December 4, 2021

Our last full market. We will be catering on december 11, so we will not be attending market. December 18 is the very last market for the season, the Rutabaga Curl. We plan to attend but will only bring miso’s, kim chi, dressings and sauces along with soup. Our kitchen will fully shut down from December 22 - February 7th. Our bodies and our equipment need that restorative time before embracing the 2022 season. For me it means more sauna time, yoga and long walks with no deadlines. Time to be quiet, time to be reflective, time to rebuild. This week our meal will offer black soy beans, supportive to kidneys and bladder with the deeper tenacious roots of burdock and carrots. We seasoned the stewed beans with our buckwheat shoyu. A dish that helps center your being and warms your core. Our greens are long stewed with freshly pressed cider. We still have many products fermenting and young. By next season we will be able to unveil many of them to you. Everyone was busy with lots of cheer and sadness today knowing that this is the last cake we will be baking and the last meal we will be offering to you at the market until April, 2022. We will continue to offer meals and noodles at all the Greenstar’s , Gimme Gates and Ithaca Bakery until our seasons break. We look forward to seeing you all tomorrow.

Walnut Miso rice

Black soybeans with stewed burdock, carrot & yam

Braised greens in apple cider

Roasted winter roots & shiitake with a millet bechamel sauce

Pickled cabbage, kohlrabi, apple, lemon, shio koji & parsley

Desserts

Cookie assortment

Hazelnut-orange biscotti

Amazake rice pudding with apricot, pistachio & shredded coconut-GF

Chocolate pudding with cinnamon cream, toasted almonds & chocolate nibs-GF

Apple, cranberry, apricot crisp-GF

Amazake tart with persimmon curd & pistachio dust-GF

Earl grey-Lavender Tart with Blueberry compote-GF

Chocolate Beet Cake with Vanilla-Beet Frosting

Mile High chocolate cake with Mocha Frosting

Morning Glory Cake with Orange Maple Frosting-GF

Saturday Market Menu for November 20, 2021

A thanks giving feast. Thank you all for supporting us this year. Coming out for a meal or a dessert in a variety of weather and traffic is greatly appreciated and acknowledged Tomorrow we will offer you a small feast before we all wander in different directions to spend time with family. Additionally, we will be bringing seasonal meals into the 3 Greenstar’s and Gimme Gates on tuesday, the 23rd of this week. We will not be at market on November 27th. That time is spent with family and friends, distant and close. Our next market will be on December 4th. Tomorrows menu brought in some of my favorite flavors; wild rice, buckwheat, ginger and orange. All those flavors associated with the darkening & chilly days. Buckwheat is a superpower when it comes to warming the body during the winter months. Keep it in your pantry to add here and there. Ginger brings the heat to the surface when you need to rid yourself of the sniffles and orange is just a good friend willing to add a little lightness and flair. Ian, our fermentation master, will be unveiling a new miso tomorrow. Hatcho Miso. All soy, no grain, 1 year old. The older the miso the more medicinal. As the climate cools, choose a darker longed miso for you broths. If your grain sensitive this is the miso for you. All our miso’s are fermented in ceramic crocks using organic beans and grain. We are both surprised at how delicious these small batch miso’s are turning out. Why not make health a pleasant journey. See you all tomorrow

Peggy, Ian, Izzy, Von, Ixchel, Harmony, Erika

Platter of the Day

Wild Rice, brown rice pilaf

White bean cassoulet with seitan, celeriac, mushrooms

Steamed delicata squash with pecan

Maple roasted carrots & parsnips with a tahini sauce

Cabbage, kohlrabi, apple, lemon, chervil slaw

Cranberry relish

Organic field greens with Lemon poppyseed dressing

Desserts

Cookie assortment

Nut Jobs

Buckwheat walnut mocha cake balls

Buckwheat walnut mocha parfaits

Gingerbread with a coconut cream

Pumpkin Pie

Apple-pear-cranberry-dried fruit crisp

Pecan tarts with chocolate ribbons

Buckwheat Walnut Cake with chocolate espresso frosting

Chai Cake with orange Maple Frosting

Saturday Market Menu for November 13, 2021

Every year around this time I like to make a posole with Iroquois corn from the Cayuga-Seneca Nation. Unfortunately they are not offering this dried corn anymore. Fortunately I do have a last bag that I added to the pinto bean posole I will be serving tomorrow along with corn arepas. Along with these local flavors I will be serving locally grown sweet potato from Three Stone Farm, steamed kale & cauliflower from Plowbreak Farms and lightly pickled cabbage salad from Remembrance Farms. We have been busy pickling kraut, fermenting grain into koji and making miso. Flavors that will come to life in 1-2 years from now. Tomorrow we will bring down a new miso, Chic-pea-Sprouted Mung bean on a freekeh koji. This is a fairly young miso but fully developed in flavor. Freekeh is a “green” smoked wheat. Picked young, the wheat berry is smoked but not burnt so the flavor is full and round. Since we make our own koji here in the kitchen we can adjust the flavors to reflect the seasonal changes our bodies inherently feel. Along with our meal we will also offer our kim chee, pickled daikon and other miso’s. Most of our ingredients are grown with 30 miles from us. Some of it grown and picked by us. As always, it’s a group effort by us……brought to you. Tomorrow, market starts at 10 and goes to 2. We are looking forward to seeing you all. I know some of you travel from Syracuse and Pa. So thank you…we so appreciate your support in our efforts to bring a diet that helps to support our health, our environment and the planet in the best way we can. Tomorrow will be rainy in the morning so dress appropriately.

Peggy, Ian, von, Harmony, Ixchel

Menu

Brown Rice, Sweet rice ,freekeh

Arepas with sweet corn

Pinto bean posle

Roasted Sweet potato, red onion with a cumin vinaigrette

Steamed kale & cauliflower with pumpkin seed

Pickled cabbage, apple, celeriac, ime, lime zest & cilantro

Remembrance field greens with lemon poppyseed dressing

Desserts

Cookie assortment

Pear, blueberry, raspberry, blackberry ginger crisp-GF

Baklava cigars

Hippie crispy treats-GF

Pumpkin pie

Caramel Tart-GF

Chocolate Beet Cake-GF

Chocolate Rye Cake with coffee icing

Sweet Potato Cake with Caramel Icing

Saturday Market Menu for November 6, 2021

Ian and I are starting to open some of our miso crocks to sample after fermenting for 2 years. Our new miso we are featuring tomorrow is an Eikhorn chickpea. Eikhorn, a heritage wheat is one of the oldest cultivated varieties of wheat. Grown locally by Thor Ochsner in Newfield this wheat is very adaptive to our climate. The wheat is grown to it’s full ripeness before being harvested so nasty chemicals are excluded in the process. Chickpeas were added to the eikhorn koji along with salt, water, time and pressure to create this wonderful miso. We will be selling this along with our Jasmine-Soy miso, Pickled daikon and Kim Chee. Also as a reminder market will start a 10 and end at 2. November hours. We will arrive early and be ready by 9 for those earlybirds. We have just a few more markets before we take our winters rest so come down and join us. Dress warm. At least the sun will be shining.

Menu

Red Beans & Rice with a walnut miso

Marinated and Baked tofu with Sesame seed

Roasted broccoli & cauliflower

Kale with carrot & purple muu threads with a tahini- ume sauce

Pickled cabbage, apple, parsley, celeriac slaw

Fresh organic Remembrance Farm Greens with Lemon Poppyseed Dressing

Desserts

Cookies assortment

Fresh fruit Crisp

Carrot Cake (both GF & non GF)

Sweet potato Pies

Chocolate Espresso Tart with a Sesame Crust

Paw Paw-Almond Cheesecake

Saturday Market Menu for October 30, 2021

We’ll be down for the Halloween Market saturday with seasonal treats. Don’t let the rain deter you from dressing up for the occasion. It won’t spoil our fun! I spent a little time this week harvesting herbs as well as purchasing a few more from Highground gardens. Chervil, a very vibrant cool weather herb with be gracing the pressed cabbage salad. One of the last herbs to leave the garden in the winter and the first to appear in the spring. It has the same tenacity as watercress. Some of these greens have the best flavor once the chill in the air arrives. I have even brushed the snow away to find the herb nested beneath. I pruned the sage and added it to the pumpkin & sage polenta. To round out the fall herb flavor, I sauteed fresh rosemary with unripe figs from my tree along with capers and added it to the long braised chickpeas along with a touch of cinnamon for warmth. Do come down.

Saturdays Menu

Sage & Pumpkin Polenta with Mushroom Sauce

Long braised Chicpeas with sweet potato & unripe figs

Roasted root vegetables

Lightly steamed broccoli with a lemon-miso dressing

Pressed cabbage, apple, lemon & chervil salad

Dessert

Cookies - our usual assortment

Apple, pear, raspberry, blueberry, blackberry crisp -GF

Pecan tart with a caramel sauce - GF

Paw Paw ghost tartlets

Apple galettes

Gingerbread w/orange creme anglaise

Pumpkin spice cake with allspice frosting (GF & Non-GF)