Saturday Market Menu for October 14, 2023

Watch out for bears!

Platter of the Day

Plant based cuisine

Lime Cilantro Rice

 Pinto bean posole

Roasted cauliflower & broccoli

Kale & brussel sprouts salad w/avocado dressing

Lacto pickled cabbage, apple, lime, mint, cilantro

Organic field greens w/Lemon Poppyseed Dressing

Desserts

Plant based delights

Cookies

Ginger snaps

Chocolate dipped chocolate nib & pecan shortbread

Chocolate chip

Pistachio-Cashew – GF

Nutjobs-GF

Baca di dama- both GF and non GF

Blackberry-Hazelnut Scones

Pumpkin Spice Cake with Allspice cream & blackberries-GF

Fresh Fruit Crisp-GF

Almond-Lemon Tofu Cheesecake w/Blueberry Compote-GF

Pumpkin pie

Apple pie

Carrot Cake

Saturday Market Menu for October 7, 2023

What a wonderful last blast of summer this past week. One last, maybe, swim in Seneca Lake at the end of the day to cool down from a full day of kitchen heat. Our menu is one last blast of summer as well. Paella with summer vegetables, Chick pea w/escarole, short lived delicata squash with a tasty cilantro gremolata and our fall greens w/avocado & cucumber dressing. This is one of my favorite times of the year to cook. Late summer/fall bring a vibrancy to the recipes while adding a calm and collecting effect of fall. This is a great time to nourish your stomach and spleen. Building healthy blood and a strong immune system to help carry us through the winter months. Enjoy tomorrow’s meal. It’s a bit rainy tomorrow. Our gardens have been waiting………

Platter of the Day

plant based cuisine

Paella w/fresh local veggies & mushrooms

Chick peas w/sauteed escarole

Roasted delicata squash w/cilantro-almond gremolata

Dino kale & red cabbage w/a light avocado-cucumber dressing

Lightly pickled cabbage, apple, lemon

Organic field greens w/Lemon Poppyseed Dressing

Desserts

plant based delights

Cookies

Baca di Dama

Strawberry Thumbprints

Almond cookies-GF

Spiced Almond Tahini-GF

Cherry-Ginger Scones

Fresh Fruit Crisp-GF

Tofu Cheesecakettes w/Blueberry Compote-GF

Chocolate Hazelnut Torte-GF

Apple Pie

Pecan Pie

Chocolate Brownies

Hazelnut Spice Cake w/Maple Hazelnut Icing w/Salted Caramel

Saturday Market Menu for September 30, 2023

Platter of the Day

Plant based cuisine 

Aduki rice w/dulse gomasio

Tofu spinach Terrine w/Shiitake Sauce

Roasted sweet potatoes

Water sauteed baby bok choy

Lightly pickled cabbage, apple, lemon, parsley

Miso filled lotus root

Organic field greens w/Lemon Poppyseed Dressing

Desserts

Plant based delights

Cookies

Orange-Coconut Jewels – Fig or Orange

Tahini - GF

Chocolate dipped orange zested shortbread

Baca di Dama – GF & non-G

Cherry-Ginger Scones

Chocolate Mousse w/Coconut Cream, Chocolate nibs, Toasted Almonds – GF

Mixed fruit Crisp – GF

Peach Tarte Tatin

Sour Cherry Pie

Buckwheat-Almond-Chocolate Cake – GF

Chocolate cake w/Layered Chocolate Mousse

Saturday Market Menu for September 23,2023

We will see you tomorrow with septembers beautiful cuisine. The month we most of us wait for. Remember to give thanks for the abundant locally grown food in this area. Farmers are working hard to harvest and set the next crops for the coming season. Supporting them supports our local food supply and health. Who doesn’t want to live in the Finger Lakes?

Platter of the Day

Plant based cuisine

Brown rice w/sweet corn, ume & chives

Black beans w/roasted chili peppers & cilantro

Roasted zucchini, sweet pepper, red onion, mint & toasted almond

Braised greens

Tamalito’s w/green tomato salsa

Lightly pickled cabbage, apple, lime, cilantro

Organic field greens w/lemon poppyseed dressing

Desserts

Plant based delights

Chocolate chip

Tahini

Almond – GF

Thumbprint – Apricot & cherry

Baca di Dama

Black berry Scones

Chocolate brownies

Chocolate Mousse w/ Coconut Cream, Toasted Almonds, Chocolate nibs – GF

Peach Upside down Cake w/Coconut Cream

Chocolate Tart w/Chocolate Mousse – GF

Lemon tart w/Blueberry Sauce – GF

Cardamon Almond Cake w/Orange Blossom Cream w/Orange Curd

Orange-Almond Cake – GF & non-GF

Saturday Market Menu for September 16, 2023

We are back this weekend! The last of the weddings have been catered and now we turn our focus back to the market. Anticipate our attendance every weekend until December sans Thanksgiving weekend. This week’s menu will embrace our many farmer friends field crops. Enjoy our tian, a rich zucchini, eggplant and tomato casserole with a touch of rosemary and thyme. Hearty greens are back with the sweetness that late summer brings. We sauteed lion’s mane mushrooms with local leeks into our rice dish. We have Peanut lime Sauce, Lemon poppy seed dressing and a variety of miso for sale. Take in the bounty. Tis’ the season!!

Platter of the Day

Plant based menu

Brown rice with leeks & lion’s mane mushrooms

Chickpeas with tarragon & preserved meyer lemon 

Vegetable tianRoasted eggplant, tomato, zucchini with rosemary & thyme 

Dino kale & red cabbage w/toasted pumpkin seeds 

Lightly pickle cabbage, apple, lemon, basil salad 

Organic field greens with Lemon Poppyseed Dressing

Desserts

Plant based delights

Cookies

Almond Thumbprint – Apricot or Black Cherry

Chocolate Chip

Salted Almond Tahini - GF

Peanut Butter – GF

Baca di Dama

Chocolate Brownies

Blueberry Scones

Chocolate Mousse w/Coconut Cream, pistachio, chocolate nibs – GF

Fresh Fruit Crisp – GF

Tart cherry & blueberry pie

Lemon Tart w/Raspberry Cream Threads – GF

Chocolate Tart w/Chocolate Mousse – GF

Carrot Cake

Both GF and Non-GF

Update for Saturday Market August 26, 2023

We will not be at market this week or for the next 2 saturdays. So sorry. We’ll see you all in mid-september

Saturday Market Menu for August 19, 2023

Platter of the Day

Plant based cuisine 

Lime cilantro rice

 Toasted Pasilla Black Beans 

Roasted summer squash w/lime & basil 

Charred sweet corn, cherry tomato & avocado salad 

Lightly pickled cabbage, apple, lime, mint slaw

Organic field greens w/Lemon poppyseed dressing

Desserts

Plant based delights

Cookies

Tahini

Peanut Butter – GF

Chocolate chip

Baca di Dama

Chocolate-chocolate brownies

Raspberry-walnut-cardamom scones

Fresh fruit crisp – GF

Blueberry pie

Chocolate-Almond Tart – GF

Elderflower Tart – GF

Pistachio tart w/Orange Blossom Cream

Lemon-Poppyseed Cake w/blueberry compote

Both Gf and Non-GF

Saturday Market Menu for August 12, 2023

If you are a mushroom lover than this meal is for you. Wellspring Farms variety of oyster, king and lion’s mane mushrooms are sauteed into the risotto along with Muddy fingers baby leeks. On top of that, Sharon Heller called to say she harvested a lot of chanterelle mushrooms and would I like to have them. Of course! Thanks Sharon for thinking of us and passing these on. A generous gift. Enjoy these chanterelle mushroom in a gluten free cauliflower sauce on top of the risotto cakes. Muddy fingers green beans tossed with umeboshi vinegar will help to alkalize you and cool your body in these humid rainy days. Plowbreak Farm keeps us in just about every other vegetable. Even though the day is stormy tomorrow, we will be there. Stop by and enjoy this very local meal. Nothing can be healthier than what comes directly from you kitchen.

Platter of the Day

Plant based cuisine

Mushroom risotto cakes w/chanterelle-baby leek sauce

Baked beans

 Grilled veggies w/basil vinaigrette

Green beans & red onion w/ume & basil 

Lightly pickled cabbage, apple, lemon, basil

Remembrance Farm Organic greens w/Lemon Poppyseed Dressing

Desserts

Plant based delights

Cookies

Tahini

Lemon drops – GF

Chocolate chip

Sesame

Baca di Dama (hazelnut & chocolate)

Blackberry-sage scones

Chocolate-hazelnut-walnut brownies

Fresh fruit Crisp (raspberry, blueberry, apricot, cherry, blackberry)-GF

Parfaits (chocolate-coconut cream w/ toasted macaroon crumble-GF

Local Blueberry pie

Orange blossom Tart w/Blackberries – GF

Chocolate-chocolate tart w/raspberry – GF

Carrot Cake w/Candied walnut (GF & non-GF)

Saturday Market Menu for August 5, 2023

Platter of the Day

Plant based cuisine 

Ume Rice with Toasted Pumpkin seeds 

Pinto bean posole 

Charred sweet Corn 

Summer squash & tomato gratin w/bread crumbs 

Lightly pickled cabbage, citrus, apple mint, cilantro slaw’ 

Remembrance Farms Organic greens w/Lemon Poppyseed dressing 

Cornbread

Desserts

Plant based delights

Cookies

Sesame

Maple Thumbprints – GF & non-GF

Chocolate chip

Baca di Dama (addictive hazelnut-chocolate)

Blueberry scones

Chocolate-Raspberry Parfaits – GF

Fresh Fruit Crisp – GF

Tart Cherry Pie

Mayan Chocolate Tart – GF

Lemon-Raspberry Swirl Tart – GF

Lemon-Lavender Cake w/Blueberry Compote

Saturday Market Menu for July 29, 2023

Platter of the Day

Plant based menu

Sweet Corn Ume Rice

Grilled Tofu w/White bean basil sauce

Nishime fennel, carrot, red onion w/carrot top-sesame gremolata

 Plowbreak Farms Persian cucumbers w/creamy dill dressing

Lightly pickled cabbage, apple, shiso leaf & lemon slaw

Organic Remembrance Farm greens w/Lemon Poppyseed Dressing

Desserts

Plant based delights

Cookies

Chocolate chip

Tasty Sesame

Thumbprint (Apricot, Black Cherry)-GF & non-GF

Date, walnut, oat

Baca di Dama (hazelnut & chocolate)

Blueberry-apricot scones

Fresh fruit crisp – GF

Apricot Tarte Tatin

Chocolate-Raspberry Parfaits – GF

Sour Cherry Pie

Lemon-Raspberry Tart – GF

Lavender-Lemon Cake w/Blueberry compote – GF & non-GF