Saturday Market menu for May 13, 2023

Platter of the Day

Plant based cuisine

Lime Rice 

Black & red beans in a chili sauce

Roasted sweet potatoes & roasted red onion

Leek & mushroom tamales w/tomatillo sauce

 Asparagus w/wellspring oyster mushrooms & avocado sauce

Lightly pickled cabbage, apple, mint, lime slaw

Organic greens w/Lemon poppyseed dressing

Desserts

Plant based delights

Cookies

Peanut butter – GF

Quinoa chocolate hearts – GF

Black Cherry Thumbprints

Rye-Cranberry-Chocolate

Shortbreads

Chocolate brownies

Blueberry-Lemon Scones

Heavenly Tapioca w/lemon curd & toasted coconut – GF

Chocolate Pudding w/cinnamon cream, toasted almond, chocolate nibs -GF

Fresh fruit Crisp – GF

Orange Chiffon Gateau w/ Orange curd & Elderflower cream – GF

Pistachio-Cardamom Tart w/rosewater cream

Strawberry-Chocolate Tart – GF

Strawberry-Hazelnut Cake w/Chocolate Ganache

(both GF & non-GF)

Saturday Market Menu for April 29, 2023

Platter of the Day 

Brown basmati Pilaf 

Chickpeas w/tarragon & preserved lemon 

Roasted Cauliflower Romesco 

Nishimi fennel, carrot & red onion 

Cabbage, apple, lemon, celeriac, chervil pickled salad

 Remembrance Farms organic greens w/lemon poppyseed dressing

Desserts

Plant based delights

Cookies

Peanut Butter – GF

Almond-Hazelnut-Strawberry Thumbprints

Walnut Maple Chocolate chip

Brownies

Chocolate Pudding w/cinnamon cream, toasted almonds, chocolate nibs – GF

Heavenly Tapioca w/orange curd & toasted coconut – GF

Fruit Crisp – GF

Vanilla Gateau w/coconut cream & lemon cream

Pasilla-Chocolate-Date Tartlets w/Chocolate Mousse – GF

Rosewater Cream Tartlet – GF

German chocolate Cake w/chocolate Ganache - GF

Hazelnut-coconut cream layers

Coconut Cake

w/paw paw cream & lemon curd

Saturday Market Menu for April 22, 2023

Happy Earth Day in advance! A good annual reminder of our footprint on our local landscape. What can we do tomorrow? Bring your own containers, or use the market plates and bowls and eat your meal on site. Our fabulous Judy Ward keeps the zero waste initiative going at market from orchestrating grants to hand washing every single dish before it is sanitized at the Cooperative Extension dishwasher. Quite a feat!! And with a smile. Let her know that you appreciate all that she does in your market community. If you need to take a meal and leave you should know we have always opted for low waste disposals or biodegradable corn ware. The cornware is a tricky road as we all know by now, potential plastics slipped in. It’s hard to suss it all out. Beyond the packaging our local footprints lead to nearby farms for produce grown organically and the network of food suppliers that grace the Finger Lakes area. All our compost goes to Edible Farms to make soil or feed chickens. Sean, from Edible Acres Farms has a indigenous tree nursery. He hauls away our compost several times a week. Amazingly he takes our mountain plus many more to compost and regenerate soil. You may find him at the Ithaca Plant Sale or on-line at edibleacres.org. Most of our market crew will be at market tomorrow with a new face or two. Thank you Bridget, Claudia & Josey. And thank you Kal and Ian for supporting my environmental efforts. I will be traveling to Waterloo with my dear activist friend Eileen to feed protesters who are bringing awareness to the dump site. Many toxic chemicals are being dumped at this site that enter our waterways. More information can be read at senecalakeguardian.org. Those of us who have put a meal together, Van Nobles Farm, Wide Awake Bakery, Plowbreak Farms, Regional Access, Ithaca Soy, Fall Creek Produce will keep all those that show up satiated with what the Fingers Lakes offer to keep us a healthy and sustained community. For tomorrow’s meal at the market ………………………………………….

• Platter of the Day

Plant based cuisine

Red Beans & rice

Jerked tofu

Roasted broccoli & Cauliflower w/lemon zest & tarragon

Kale raab w/toasted pepitas & avocado-cucumber dressing

Lightly pickled cabbage-apple-lemon-tarragon slaw

Organic Remembrance Field greens w/lemon poppyseed dressing

Desserts

Plant based delights

Cookies

Peanut Butter – GF

Thumbprint

Chocolate Chip

Coconut Macaroons - GF

Maple Walnut

Blueberry-lavender scones

Chocolate Brownies

Heavenly Tapioca – GF

Lemon Cream w/orange curd & fresh fruit – GF

Fruit tart w/an apricot drizzle – GF

Chocolate Mayan Tarts – GF

Classic Carrot Cake w/candied walnuts

(Both GF & non-GF)

German Chocolate Cake w/hazelnut-coconut cream

Saturday Market Menu for April 15, 2023

Time to shake off the cobwebs and make our way back down to market to start a new season with some old friends and some new. The spring ephemerals have been peeking out all week with this additional boost in heat. The nettles, freshly picked this afternoon were added to the miso soup. The miso, aged a 1 1/2 year is made from local Potenza soybeans. Wellspring Farms grew the mushrooms in the Chilled Vichyssoise. Kale Raab for Plowbreak and our salad greens from Remembrance Farms. It’s all delicious and ready to be taken home. We’ll see you tomorrow between 9-3.

Until then…….

Monday, March 6, 2023

After a short dance with covid we are back in the kitchen today. Look for our products in the following store. tomorrow afternoon.

Greenstar

Greenstar Dewitt

Greenstar Collegetown

Temple of Zeus

Ithaca Bakery

Gimme Gates

February 14, 2023

We’re back in time for a Valentine Treat. Our Macro meals and peanut lime noodles can be found in the following locations this afternoon;

Greenstar - West End, Dewitt and Collegetown

Ithaca bakery

Gimme Gates at Cornell

Macro Mamas wholesale update

Our long awaited and deserved winter break is upon us and we will be dropping off the last of the noodles and macro meals for the 2022 season. We will be back in early february to pick up where we left off. We are wishing you all a warm and cozy holiday season. Thank you all for your support.

rice & beanly yours,

the Macro Mamas crew

Saturday Market Update for December 17,2022

So sorry to say that we will not be attending the last market as the season as planned. We wish all the best for the upcoming year. Come see us in the spring.

Ricey bean yours,

Peggy, Ian, Kal, Rain, Von, Izzy, Erika

Saturday Market Menu for December 10, 2022

As the daylight grows shorter, the cook time of our menus grows longer. The root vegetables are harvested, the oven is lit and the stews are slowly simmering. The air is flavored with the comfortable smells of home. This week’s menu has a nice balance of savory-sweet. Just a little more festive.

Platter of the Day

Chestnut Rice 

Winter Baked beans 

Maple roasted rainbow carrots w/pomegranate & tahini sauce 

Sauteed greens 

Lightly pickled cabbage, apple, kohlrabi, lemon salad

 Organic field greens w/lemon poppy seed dressing

Onion & olive tartlets

Desserts 

plant based delights

Chocolate chip

Strawberry thumbprints

Vanilla macaroons

Cranberry walnut ginger sables

Lemon Poppyseed Muffins

Orange hazelnut chocolate bark

Aple-blueberry-strawberry crsip

Chocolate coconut mini loags w/kahlua chocolate swirl

Pecan pie w/mulled cider crust

Double chocolate ginger cake