Saturday Market Menu for December 9, 2023

This will be our last market for the 2023 season. We will be offering Our dressing, Peanut Lime Sauce, kombucha and a variety of miso’s for purchase. Time to stock up since we do not currently offer these products to the local stores. Your next opportunity will be in the spring when we return after our winter slumber. For those we don’t see at market tomorrow, enjoy a restful winter, warm and cozy by the fire’s light.

Platter of the Day

Plant based cuisine 

Wild rice w/walnut miso

White bean Cassoulet

Brussels Sprout, pomegranate, chestnut w/lemon zest

Braised red cabbage

 Lightly pickled cabbage, apple, lemon, kohlrabi, parsley slaw 

Field greens w/Lemon Poppyseed Dressing

Desserts

Plant based delights

Peanut Butter-GF

Pistachio-GF

Chocolate dipped Shortbread with pecans & chocolate nibs

Baca di Dama- GF & non GF

Tahini di Dama – GF

Cherry Scones

Pear, blueberry & Persimmon Parfaits w/Cashew Crumble

Blueberry Turnovers

Apple Turnovers

Fresh Fruit Crisp-GF

Gingerbread w/Coconut cream

Spice cake w/persimmon curd

Saturday Market Menu for December 2, 2023

Platter of the Day

Plant based cuisine

Millet Croquettes

Black beans w/sweet potatoes & peanuts

Roasted root vegetables

Dino Kale-daikon salad w/lime tahini dressing

Lightly pickled napa cabbage, apple, ginger, cilantro slaw

Organic field greens w/Lemon Poppyseed Dressing

Desserts

Plant based delights

Cookies

Peanut butter – GF

Pistachio – GF

Chocolate dipped Pecan-Chocolate nib Shortbread

Gingersnaps

Baca di Dama – GF & non-GF

Ginger-Blueberry Scones

Blueberry Turnovers

Fresh fruit Crisp-GF

Gingerbread w/Coconut Cream

Orange-Almond Bundt Cake – GF

Pumpkin Cake w/Chai Frosting

Saturday Market Menu for November 18, 2023

Thanksgiving is in the air. Although today’s weather was more indicative of the last bit of the warmth on an October day. Nonetheless, we put together a festive meal to be enjoyed pre-holiday. Look for our Macro Meals in the Greenstar Stores on tuesday for yet another festive meal. No rain coat needed tomorrow at market, just a nice wool sweater and a good appetite.

Platter of the Day

Plant based cuisine 

Wild rice w/Mushrooms & Pecans 

White bean cassoulet w/seitan

Apple Cider braised red cabbage 

Kale & Brussel Sprout salad w/pomegranate seeds 

Lightly pickled cabbage, apple, lemon, parsley slaw 

Organic greens w/Lemon poppyseed Dressing 

Cranberry Relish

Squash Tartlets

Desserts

Plant based delights

Pistachio – GF

Gingersnaps

Chocolate dipped Chocolate Nib-Pecan Shortbreads

Baca di Dama – GF & non-GF

Lemon bars

Blueberry-Hazelnut Scones

Heavenly Tapioca w/Toasted Coconut, Lemon Curd, blueberry- GF

Fresh Fruit Crisp -GF

Ginger Cake w/Coconut Cream

Chai Bundt Cake-GF

Pumpkin pie

Apple Pie

Orange-Cranberry Hazelnut Tart-GF

Carrot Cake w/Candied Walnuts

Saturday Market Menu for November 11, 2023

Platter of the Day

Plant base Cuisine 

Pumpkin corn polenta w/sage-mushroom ragu 

Chickpeas w/capers, currant & bitter greens

Maple-Rosemary Roasted Remembrance Farm carrots

 Dino Kale, butternut squash & watermelon radish & pickled red onion salad

Lightly pickle fennel, red onion, apple slaw 

Remembrance Farm Organic Greens w/ Lemon poppyseed Dressing

 Desserts

Plant based delights

 Cookies

 Salted chocolate cookies

Pistachio-GF

Gingersnaps

Chocolate dipped Pecan-Chocolate nib shortbread

Baca di Dama-Gf & non-GF

Lemon Bars

$3.50

Asian Pear- Ginger Scones

Carrot Cake Muffins

Gingerbread w/cinnamon cream

Fresh Fruit crisp-GF

Lemon cake w/Lemon curd & Lemony Frosting

Pecan Pie

Apple Pie 

 Pumpkin spice Cake w/ Chai frosting

Saturday Market Menu for November 4, 2023

A reminder to all, this is the first 10am-2pm market for rest of the season. Now you have an extra hour to cozy up in bed or on your favorite chair with your favorite warm beverage before braving whatever weather mother nature brings. Fortunately, rain is NOT in the forecast for this saturday. So come out and get some seasonal delights. We’ll all be there.

Platter of the Day

Plant based cuisine 

Brown Rice-Freekeh w/scallion miso 

White beans w/rosemary, lemon & garlic 

Butternut-leek gratin w/mushroom-sage bechamel sauce 

Green w/roasted veggies & toasted pecans

Lightly pickled cabbage, radish, apple, chervil slaw

Desserts

Plant based delights

Chocolate chip

Peanut butter-GF

Thumbprint

Baca di Dama-Gf & non-GF

Blackberry-coconut scones

Chocolate-chocolate brownies

Chocolate Mousse w/toasted almond, chocolate nibs, allspice cream-GF

Heavenly Tapioca w/lemon curd & toasted coconut-GF

Apple pie

Lemony-Almond Tofu Cheesecake w/Lemon Curd & Persimmon Curd-GF

Gingerbread w/allspice cream

Pecan pie

Pistachio-Almond Cardamom Carrot Cake w/lemon curd-GF

Chocolate Cake w/Chocolate Mousse

Saturday Market Menu for October 28, 2023

My favorite celebrations of the year, Halloween & Día de Muertos, Day of the Dead. Such a wonderful time to pay homage to ancestors and nature as life transforms from a lively vibrant state to a colorful decay. Sounds of leaves rustling by passing footsteps and kitchen doors swinging in the breeze indicate to us what winds of fall are bringing. This historic old warehouse, where our kitchen resides, houses a few local ancestors throughout the year and particularly on this weekend.

Our menu this embraces the fall bounty of sweet potatoes, broccoli and greens. What’s not to be had in the Finger Lakes during this season. Thank you Plowbreak Farms, Remembrance Farms, High Grounds Farm, Regional Access and Fall Creek Produce for bringing what we need to create this exquisite meal.

Platter of the Day

Plant based cuisine 

Brown Rice w/gomasio 

Black beans with tomatillo’ 

Mushroom tomalito’s w/Pumpkin Mole

Roasted Sweet potato batons

‘Broccoli with lime pickled red onions & toasted pepita’s

Lightly pickled green cabbage, apple, lime, kohlrabi, parsley

Organic field greens w/Lemon poppyseed dressing

Desserts

Plant based delights

Almond-Tahini – GF & non-GF

Chocolate dipped Pecan & Chocolate nib shortbreads

Gingersnaps

Baca di Dama – GF & non GF

Chocolate brownines

Apple Turnovers

Ginger cake gateau w/Maple Hazelnut Cream

Blueberry Scones

 Fresh fruit Crisp – GF

Pear Galettes

Almond-Lemon Tofu Cheesecakes w/Persimmon Compote – GF

Chocolate Mousse w/Allspice Cream, Chocolate Nibs, Toasted Almonds-GF

Pecan Pie

Orange-Almond Cake w/Orange Blossom Frosting – GF

Ginger Cake w/Maple-Hazelnut Frosting

Saturday Market Menu for October 21, 2023

See you all tomorrow.

Platter of the Day

Plant based cuisine

Mushroom & leek risotto 

Chickpea w/butternut squash & house made seitan(GF available)

 Nishimi style fennel, carrot & red onion 

Sauteed broccolini w/ lemon zest 

Lightly pickled cabbage, apple, lemon, herbs 

Organic field greens w/Lemon Poppyseed Dressing

Desserts

Plant based delights

Cookies

Chocolate chip

Pecan Chocolate Nib Shortbread

Ginger snaps

Tahini – GF

Baca di Dama

Chocolate-Chocolate Brownies

Blueberry-Lemon Scones

Apple-Pear-Asian pear-dried fruit Crisp – GF

Heavenly tapioca w/toasted coconut & lemon curd – GF

Chocolate Mousse w/allspice cream, chocolate nibs, toasted almonds – GF

Lemony Tart w/Blueberry Compote – GF

Chocolate Tart w/Chocolate Mousse – GF

Boston Cream Pie

Spice Cake w/Nuts & Caramel

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