Saturday Market Menu for July 2, 2022

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

Saturday Market Menu for June 25, 2022

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

Saturday Market Menu for June 18, 2022

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

Saturday Market Menu for June 11, 2022

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

Saturday Market for June 4, 2022

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!

Saturday Market Menu for May 28,2022

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

Saturday Market Menu for May 21, 2022

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

Saturday Market Menu for May 14, 2022

As the temperatures warm we will be cooking a little bit lighter to help to move internal energy from warming the body to expelling excess. A little more tart flavor, less oil in the food and a little smaller cut of the vegetable. As dry as it is, I have watched the progression in my garden of springtime friends resurfacing like clockwork. French sorrel, violets, rhubarb, horseradish, asparagus and curly cress are a constant spring reminder that hibernation is over and it’s time to show up! We will add a few of these elements to this week’s meal and tuesdays meals at the various Greenstar locations. Little cakes you say? Yes, we will also have a few whole small cake for sale as well as cake by the slice. The refined and creative efforts of Izzy and Von have once more graced our tables with these beautiful and delectable cakes. Both GF and Non-GF. And we have more! Ian has fermented his kimchi and pickled daikon over the winter. Pick up a container to add to any meal. Your liver will thank you. Miso abounds and natto for the adventurous. My mainstay. As a daily dose of “I’m taking care of myself” these products remind ourselves that we are worth it. Let me not forget the backbeat of the kitchen, Erika, Julia and Eileen. Our catering deva’s that helps us pull the market together with their knowledge and light hearted banter. Be well stay well and we look forward to seeing you on saturday.

Saturday Menu

Brown rice pilaf

Tarragon Lentil du Puy

Cauliflower gratin with a dilled sauce & bread crumbs

Grilled asparagus, radish & hakurei salad with Parsley-ume-pumpkin seed sauce

Kohlrabi-apple-cabbage-chervil salad

Local greens salad with Lemon poppyseed dressing

Dessert

Cookie assortment

Tapioca with persimmon lime curd

Chocolate pudding with cinnamon cream, chocolate nibs & toasted almonds

Pear-apple-strawberry-blueberry crisp

Strawberry-rhubarb rose bars

Coconut passionfruit cake

Mocha Cake

Lemon blueberry lavender cake

Saturday Market Menu for May 7, 2022

Treats abound for this May market. We are bringing a nice array of sweets……as always. Tomorrow in honor of Mother’s Day we have bake off some small 6” cakes to be purchase whole. Gift your mom or your sweetheart. Just a little treasure to offer the one who has loved you all these years for just being you. If a whole cake is not in your budget, consider a slice. All that matters is she knows you care. And don’t forget the flowers!!! On another note, you will all be my guinea pigs while I work out a few recipes for a wedding I’m cooking for in June. These wonderful folks who have quickly become endearing friends to us are Algerian. They have waited since 2020 to tied knot and we feel very much a part of the celebration. Many of their family and friends are flying in from Paris and Algeria. So I’m honing my skills in creating dishes that best make them feel at home at the dinner table. We will be serving up steamed couscous. For those who have eaten this in the past may recognise right off the bat how much better it is steamed. The process is a series of steaming in a couscoussier, cooling, tossing, and steaming. This is done 3-5 times to create a fluffy light couscous. Along with the couscous will be stewed chic peas with hakurei turnips & sweet potato. Herbs flown in from Paris will help us achieve the familiar flavors this wedding party will be looking for. Along with this meal we will be serving the local Algerian flatbread, kesera. A semolina bread fried on a specific cast iron pan. So come experience these vibrant flavors that are light and fulfilling. Hopefully this will entice you to leave you the comforts of home on a saturday morning. Don’t worry about weeding the garden it will still be there when you get back.

Saturday Menu

Steamed couscous

Stewed Chickpeas, with turnips & sweet potato

Roasted Cauliflower with tumeric, ginger, preserved lemon, green olives, cilantro & mint

Steamed & sauteed carrots with chives & parsley

Fire roasted eggplant, tomatoes, parsley, lemon & pomegranate salad

Lightly pickled cabbage, turnip greens, apple, kohlrabi & lime

Field greens with lemon poppy seed dressing

Kesera

Desserts

Cookie varieties

Pear-apple-dried fruit compote crisp-GF

Tapioca with persimmon curd, toasted coconut-GF

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

Chocolate raspberry dream cake-GF

Vanilla chai w/apple fig compote

Lemon blueberry lavender cake

Almond tofu cheesecake bars with passionfruit curd-GF

Cranberry hazelnut lemon scones