What we're thinking lately
Our last market has come and gone for this 2020 season however you can find our products at Greenstar’s 3 locations and at Ithaca Bakery. Our meals and noodles are dropped off tuesday afternoon weekly at Greenstar and noodles at Ithaca Bakery. We look forward to seeing you all in April. Until then stay warm, stay safe and enjoy those peaceful moments.
Peggy, Julia, Ian, Ixchel
This will our last market for the season. So why not make it a celebration. The harvest is in, my walk-in is filling up with root vegetables, koji is incubating in the back room and the snow is falling. Although not on saturday. I already put my order in for nice weather this saturday so dress in an extra layer and come on down the market to sample some of our pre-holiday flavors. If you go to the online market store to order your meal take note that I have a gluten free and a gluten option available. There is very little difference in the meal. One has seitan in the cassoule, the other does not. We make our own seitan using a very old style of creating gluten from ww bread flour. The dough is made, rested overnight and then kneaded under water until most of the bran and germ are washed away, leaving a very rubbery glutenous blob. I then make a dashi using water, kombu, ginger, onions, garlic & tamari. The glutenous blob is cut into dumplings and put into the hot dashi to simmer and absorb all those amazing flavors. An hour later you have seitan. This seitan is similar to wet bread. Very digestible. It’s lovely added to soups or in this case the cassoulet where it’s slowly roasted for hours in a dutch oven along with those lovely recently harvested root vegetables and white beans. Good enough to warm your hands and your heart. Our market store is open for pre-orders. We pack pre-ordered meals on friday. They stay refrigerated until you pick them up at market on saturday. Market hours are 10-2. If you have a special request with you meal email me at macromamas@gmail.com. I will confirm that I received you email and can fulfill your special request. If you do not hear from me than I did not see your email. Your welcome to email me again or call at 387-9111. We will be there by 9 rushing to get everything ready. If you come early and we seem a little preoccupied hang on and we will help you as soon as we can. Our menu will be available hot at the market, offering both gluten free and gluten options. We will still have the backdoor option of pick up and ordering available if you would prefer not to enter the pavilion.
Be well and stay warm
Peggy
We will not be at market this week. Our plans are to attend next weekend, Nov. 21. We plan on bring down a Thanksgiving feast which I will post on tuesday of next week. If you decide to pre-order your meal we will pack it up on friday and keep it refrigerated until you pick up. Otherwise we will bring a hot version down to market for the last minute shoppers. We are keeping an eye on the covid count and will continue to take all safety precautions as we prepare and deliver the meal. We will also bring down holiday sweets for single serve. If you wish to special order a cake or pie with us please let me know thursday by noon so we have time to gather ingredients and prepare the many layers of flavor it takes to make a single dessert. Until then, be well, be safe.
Here’s the iconic Tburg photo of the falls taken by Kacy Peckenpaugh as she graced us with a nice fat visit from Utah. Everyday, I think, she was up at dawn hiking the gorges trying to capture falls beauty. The bounty of falls harvest will be reflecting many of these colors at the market this weekend. Alas we will not be there but do plan to attend 1 more with our thanksgiving feast. We’ll keep posting to keep you in the know. Enjoy this weekends warmth.
We’re back for a a lovely fall menu. We bring in the vestiges of late summer as we tumble into fall. Weather is never what it appears anymore. So I navigate the menu with intuitive knowledge I feel within my bones and the sense I feel as look and feel throughout our landscape. Our colors are the envy or the south and west of these united states. Featuring our fall crops with a touch of summer memory supports us into the fattening of winter. Stronger fire is needed in our descent into winter cooking. Stronger oil sautéing and longer cooking methods help in maintaining strength and bodily warmth. Hopefully we’ll be able to see all our market friends this weekend since our departure at the end of september. We will at least offer 1 more november market to end the season will all you. As we fill our time away from market we have been honing our miso, shoyo & tempeh making skills as well as revisiting our cookbook endures. To pre-order your meal go to macromamas.com and click market store and then click shop. We will have these meals ready for you when you arrive at market. Saturday morning we will be warming up this same menu and bringing it down to market for those shoppers who choose not to pre-order. All pre-ordered food is kept refrigerated for a quick in and out sale. We will continue to offer our menu from the back of the booth if you do not want to enter the pavilion or stand in the entrance line. It will be wonderful to see you all again.
Time to stock up on a Lemon poppyseed dressing and Peanut lime sauce this weekend. At least to cover you for the next couple of weeks. We will catering on the first 2 weekends of October and will not be attending market. We’ll be back with another round of market on October 17th with more supplies, a warm seasonal meal and plenty of kombucha. The weather is looking warm and sunny this saturday so soak it in. Until then…
Saturday morning is looking chilly. Time to get a real taste of fall air. Posole seemed the perfect dish to serve. This stew brings forth local pinto beans from Tony Potenza, sweet corn, Iroquois flint corn and peppers raised by Kara and Aaron and picked by sweet Ian at Plowbreak Farm. A little taste from all that summer had to offer and delivered in a heart warming stew meant to warm you from the inside out. Our greens are being delivered today by Blue Heron. Some of the tastiest greens I’ve had this year. Stop by their stand on saturday and pick up their summer spinach. You’ll be in for a treat! The harvest is in, one of the best times of year to cook from the bounty of area farms. Also a time to bolster the immune system before all the windows and doors are closed until next May. This time of year as summer starts to retreat and fall gently nudges in, cool nights tempering the warmth of the day, radiant forces gather in to nourish the stomach, spleen and pancreas. Flavors are more condense are more full-bodied and sweet, rich-tasting and warm, turning the fresh sweetness of summer to the sweet starch of fall. This meal is specifically meant to nourish your body, heart and soul. We have on-line ordering at macromamas.com if you would like to pre-order your meal for a quick pick up on saturday. Pick up can happen inside the market at the front of the booth (you will have to get in the entrance line, if there is one) or at the back of the booth (you do not have to get in the entrance to pick up from the back). Pre-order meals are packed on late friday afternoon just before we turn off the lights to go home and kept refrigerated for you to pick up and heat up at home. We will be serving hot food at market if you would like to come down and order a hot meal to take home. You may order from the front or the back of the booth. At all times be aware of social distancing if you are standing in line. If you come to the back of the booth do not proceed closer than the table I have set up or enter my neighbors booth area. Many vendors are starting to sell from the back of their booth to help eliminate long waits in the entrance line. We are happy to help you as quickly as we can. We noticed last week that many locals come before market starts to avoid crowds and the entrance line. We will be getting up earlier as well to help support our communities safety. I will have a menu board posted at the back of the booth if you find yourself wandering down mid-day and wanting to avoid the pavilion. Until then….
Saturday Market Menu for September 19, 2020
Brown Rice with cumin gomasio
Posole with pinto beans, Cayuga Iroquois Corn & Plowbreak peppers
Stick N Stone green beans with lime-cumin vinaigrette
Roasted Plowbreak butternut squash & baby leek
Blue Heron blanched greens
Cilantro Slaw
Corn bread
Desserts
Vanilla Custard with apple compote-GF
White Peach & blueberry crisp-GF
Tapioca with lemon curd-GF
Chocolate Mayan tart-GF
Semolina Cake with rosewater cream
Clearview Pear Tart Tatin
Chocolate-almond-peanut-dried cherry rice crispy treat-GF
Gingerbread with Maple Cream Dollop
Chocolate Mayan Tart - GF
turns out my kitchen is full of Virgo’s. Of course they are all weighing out how much Virgo they have in their charts. Little do they know most of my planets are in Virgo. I haven’t told them and I know they are not reading this blog, so mum’s the word. It keeps us meticulous, analytical and wanting to put our best foot forward because we think about it and we make it happen to the best of our ability in this moment. Only our intent is serious, our demeanour is lighthearted and forgiving as we look at our results. Sometimes right on and sometimes a future goal. But we strive, we create and we feed off each others excitement in creating flavors that sound good to us, especially if we can pull it from our gardens or someone else’s. If you step into this kitchen, step in as a co-creator. The dialog is vibrant and supportive. Each person brings in the mastery of their skill and develops with the generous insight of others. We all work from scratch, from natural resources in our environment and pleased with what we found along the way to add to this week’s meal. What a world it could be if we could fully understand how to embrace each other in our varied beliefs, but that is a language yet learned. In the meantime let’s be kind and supportive as our community winds it’s way through uncharted territory. If you would like to pick up you pre-ordered meal through the back of our booth, please do. We are ready for you. We will also have a menu posted in the back of the booth if you would like to order. We understand that some of you would rather not enter the pavilion. No problem! If you should decide to order from the back or are waiting for a pick up please be aware of others standing around you, 6’ please if you can. Do not enter my neighbors booth although they are delightful people. We look forward to seeing all your familiar faces as well as a few new faces. If you should have any specific requests our this week’s meal, email at macromamas@gmail.com. My confirmation means that your request has been received. Email me again if you do not receive a response. Life is very busy on friday’s. If you wish to order on-line go to macromamas.com, click market store, click shop. We will hold your order until 3pm on saturday. That way you can sleep in, enjoy your breakfast and then slowly meander your way to market without worry of us selling out! Until then….rice and beanly yours.
