Saturday Market Menu for June 5, 2021W

June 2, 2021

What a way to spend them morning. In the black locust tree grasping for flowers, listening to the buzz of bees higher up in the tree collecting that sweet, sweet nectar. The black locust in our yard does not flower every year. This year it is covered in blossoms and every black locust tree that I see is also covered. The smell is ethereal, intoxicating. Orange blossom water? How do I describe that smell, that taste? Imagine yourself covered in blossoms as you reach for the next tendril. Of course we want to add this to our dessert list. How could we not? What else can we use this flavor in? At this point on the precipice of our market cooking day flavors seep in at the spur of the moment. We can give you our intention of menu for the day but saturday may hold a few more surprises as the week unfolds. So far this is the menu. If we decide to add anything else we will let you know. All the best until then….

Saturdays Market Menu for June 5, 2021

Brown Rice with Lime Zest and Chives

Black Eyed Peas with Allspice & Cloves

Sauteed Plowbreak Swiss Chard with Garlic Greens

Sweet Potato Nishimi with Chimchuri Sauce

Rhubarb Slaw

Cornbread

shio-koji persian cucumbers

Desserts

Tapioca with lemon curd - GF

Chocolate pudding with cinnamon cream & toasted almonds - GF

Lemon-Blueberry cake with Blueberry Compote & Black Locust Frosting

Semolina Cake soaked in black locust syrup

Vanilla custard Tart with candied rhubarb-GF

Morning glory muffins

Berry crisp - GF

Cookies

Peanut Butter - GF

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Chocolate Chip

Tahini, walnut, chocolate

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Saturday Market Menu for May 29, 2021

May 26, 2021

Saturday Market Menu for May 29,2021

Well it has been steamy hot in this kitchen the past couple of days. The weather will cool down for the weekend but we’re still bringing our steam in the form of moroccan flavors. Instead of a traditionally steamed couscous made in a couscousiere I will be serving a quinoa salad full of fresh herbs I pick from the garden. The chic-peas will have marinated carrots dotted throughout and the tagine vegetables will be rich and sweet with long slow simmer in a dutch oven. My next trip to NYC will be to purchase a tagine large enough to feed 50. In 2019 I was fortunate enough to spend time with an woman from Algeria. She was the mother of a bride and I was the caterer they hired to cook the food. It was important to them that I understood the flavors and knew how to properly prepare couscous in a couscousiere. The couscousiere is a 2 part vessel. The bottom holds the water/stock and the top holds the couscous. The bottom of the top pot is perforated so that steam can pass through. The couscous is steamed by a repeated process of steaming and tossing the grain. It’s a process. The couscous never touches the water. Instead, the couscous is tossed with a little bit of water were it will slightly plump. The couscous is then placed in the top part of the vessel where the steam eventually penetrates it’s wafts of vapor through the grain. When this happens it’s time to place the lid on the top pot and carefully cover will a towel or foil to keep all the steam inside. It’s hot! After 15 minutes the couscous is then removed from the upper part of the vessel and poured into a flat pan where it is tossed with a little more water and put back into the vessel for the next round of steaming. Again, it’s hot! This happens 3 times. If your a novice like me, 5 times, until you have the perfect light plump couscous. The final round of steaming includes a bit of olive oil rubbed into the grain before putting it back for it’s final steam. Who knew this process could make such a difference. The quinoa is not steamed but it is light and fluffy, easy on the belly and ready to soak up any juiced from the vegetables. Along with the meal we will try our hand at a moroccan flatbread called msemen. Similar to a crepe. only yeasted, flattened and quickly cooked over fire. We have several bread bakers in the kitchen willing to take on the challenge. We’ll try our hand at GF flatbread too. If we like it we will share it with you otherwise it may just feed the chicken. Until then enjoy all this wonderful rain.

Saturday Market Menu for May 22, 2021

May 18, 2021

In celebration of the returning warmth and sun we are spinning a mexican themed menu for saturday. Corn cakes topped with our deliciously prepared mole. My favorite black bean recipes lightly spiced by charring mexican chili’s on a cumal (thin metal cooking disc on top of an open flame). Toasted and freshly ground cumin, avocado aioli and as many spring vegetables as we can find to help elevated that spring like quality to our fiery meal. We have plenty of desserts as well created by Yvonne, Izzy and Julia. We’re all in for a fabulous day down at market this weekend. If you wish pre-order a meal or dessert go to macromamas.com and click on market store, click shop. Our market store is open until noon on friday. After that you will have to try your luck at the market. All items purchased through the store will be held for you until you show up. Pre-ordered meals are kept cold in the fridge. Want a hot meal, we serve ready to eat at the market. Until then…..rice and beanly yours

Saturdays Market Menu for May 22, 2021

Corn grit cakes with a mole

Lightly spiced black beans

Grilled asparagus, red pepper, red onion, trumpet oyster mushrooms

Stewed local greens with hint of cinnamon

Fresh picked rhubarb slaw with jicama, cabbage, apple, lime, cilantro

Corn bread

Desserts

Tapioca with lemon curd - GF

Chocolate pudding with cinnamon cream & toasted almonds - GF

Carrot Cake with candied maple walnut-GF

Blackberry-White chocolate Tart-GF

Italian Cream Cake

Apricot-Pistachio Semolina Cake w/Orange blossom Cream

Red Velvet Cupcakes

Single Serve Raspberry Frangipane

Strawberry-rhubarb-ginger crisp - GF

Cherry ginger scones

Cookies

Peanut Butter - GF

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Chocolate Chip

Cocoa nib pecan shortbread

Saturday Market Menu for May 15, 2021

May 11, 2021

We took a quick trip down into the Amish lands last weekend to restock our crocks so that we can continue on with our growing supply of freshly made organic miso’s. They will start to appear later in the season once we deem them worthy of sale. Ian, our mad miso professor is very inventive while I tend to steer a more conservative path when it comes to creating flavors. We promise not to disappoint and will have our miso’s for sale later in the summer, fall and winter. Our 2022 batches are being made with all the delicious spring flavors of now. We will also bring fresh made koji to share with our community in case you want to try your hand at making your own miso, amasake, shoyu, dry aging meats, shio koji sauce or any of the other application you can think of. In the meantime we will offer our flavors in the miso soup at market along with our homemade natto. It’s all about keeping the immune system strong and being resilient as the seasons change, which can happen in a single week around here. We look forward to seeing you all. We still cannot use personal containers. We will be able to return to that practice once we can comfortably take the masks off. For now your stuck with mine.

Saturday Market Menu for May 15, 2021

Quinoa with preserved lemon, pistachio and fresh picked mint

Duo of Black Beluga & French Lentil du Puy with a Middle Eastern Flavor

Plowbreak farms Asparagus & Roasted Saffron Ramps with a Sumac dressing & toasted pumpkin seed

Roasted Stick n Stone rutabagas & fennel in a mushroom au gratin

Lightly pickled cabbage, apple, purple muu, chervil and lime

Farinata with eggplant pate’

Desserts

Tapioca with lemon curd - GF

Chocolate pudding with cinnamon cream & toasted almonds - GF

Carrot Cake with candied maple walnut

Chocolate Cake with mocha ganache-GF

Vanilla-Elderflower Tart with candied rhubarb-GF

Red Velvet Cupcakes

Strawberry-rhubarb-ginger crisp - GF

Old Fashioned Rhubarb Pudding Cake

Cherry ginger scones

Cookies

Peanut Butter - GF

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Chocolate Chip

Saturday Market for May 8, 2021

May 4, 2021

We will not be attending market this saturday. We’ll be back on May 15th with another stunning macro meal. Until then……

Saturday Market Menu for May 1, 20212

April 27, 2021

Saturday market platter for May 1, 2021.

If your not busy dancing around the maypole get down here and grab a macro meal and a dessert. We tried to make it luscious as we welcome the warmth of May to thankfully show up and shine. We are bringing in a little tofu, pressed and then marinated before we bake it in a lightly sweet and gingery sauce. Before we even buy tofu the dynamic Potenza father and son team grown, harvest, cook and press these beans into the best tofu you can buy. Talk about living it large. As I always say, we are so lucky to have all these food staples growing and being produced within a 50 mile radius. Give thanks because not every community has this. What a creative and well connected group. Nishimi? you ask. Kombu is soaked overnight in water to make a mineral rich broth to then cook vegetables in. Very little water is used and the results are sweet and soothing to the body. It creates a certain calmness because all of a sudden you feel well taken care of with little effort on your part. Last, a little treat. We stuff (pound miso) in lotus root. Dredge it in a little arrowroot and fry. Such a tasty treat.

Just a few reminders. We served from the front and the back of the booth. We take orders from the front and back of the booth. All food going out the front of the booth is cold and package that morning or the day before. This is meant to keep a line at a minimum so more customers can enter the market and reduce the wait time in the entrance line. The back of the booth is meant for picking up anything you desire (that we sell) without having to stand in the entrance line. All hot food and beverages also must be picked up in the back. Have a game plan. Pick up food orders after you completed you market shopping. If you wish to eat by the water, you may need to walk around the entire pavilion to get there. Not a long walk unless you towing a family. We’ll try to help while complying to market rules. Until then enjoy this welcomed warmth coming our way.

Saturday Market Menu for May 1, 2021

Walnut Rice

Tofu with a Shoyu-Mirin Sauce

Nishimi parsnips, red onion, sweet potato

Grilled nappa cabbage, carrot, fennel & asian pear with a ginger & sesame sauce

Minted red cabbage salad

Miso stuffed lotus root

Desserts

Tapioca with lemon curd - GF

Chocolate pudding with cinnamon cream & toasted almonds - GF

Lemon-blueberry cake (also available Gluten free)

Hazelnut brownies

Vanilla custard tart with fresh fruit-GF

Cannelé

Apple & dried apricot crisp - GF

Coconut Tart-lettes

Cookies

Peanut Butter - GF

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Chocolate Chip

Saturday Market Menu for April 24, 2021

April 20, 2021

Ok, it’s April, it can snow if it wants to. I’d rather it didn’t even though I enjoy a slow emergence into spring. I was pleased to see that Six Circles had plenty of burdock, parsnips and carrots still left to sell since our bodies still need the warmth that these deep roots give us. This week I will make a nourishing miso soup that’s guaranteed to cleanse your blood as it warms your bones. Our meal is taking a moroccan twist in flavor this week. A tagine is a stew traditionally cooked in a clay pot. Although I don’t own a clay pot large enough to feed you all I can get a similar effect in my larger dutch ovens. We look forward to seeing you all at market. To remind everyone you can purchase food in the front and in the back of the booth. If you do not want to enter the pavilion or get in the entrance line but are craving a macro meal come to the back. Our menu board is set, someone will be there to greet you and help assist you in your purchases. If you do make purchases in the front of the booth you may need to pick everything up in the back. New market rules to help the flow of customers in the market. If you wish to eat our food down by the water or at the picnic tables you will have to pick up food at the back of our booth and walk around the pavilion to reach the picnic tables. It’s a lovely walk, shorter than you think. Until saturday be well.

Saturday Market Menu for April 24, 2021

Brown rice with bayberry, leeks and mint

Chickpeas with greens, porcini & capers

Vegetable Tagine

Broccoli with preserved lemon, toasted pistachio & parsley gremolata

Cabbage-apple-chervil-mint salad

Mushroom & Black Garlic Paté

Desserts

Tapioca with lemon curd-GF

Chocolate pudding with cinnamon cream & toasted almond-GF

Carrot cake-GF

Cardamom Cake

Chocolate custard tart-GF

Blueberry Crunch cake-GF

Orange almond biscotti

Apple & Dried apricot crisp-GF

Raspberry Frangipane

Morning Glory muffins

Cookies

Peanut butter-GF

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Chocolate Chip

Saturday Market Menu for April 17, 2021

April 13, 2021

A few spring flavors have returned to our menu this week. With the warmth and the rain our gardens have really started to pop. This week I’ll be picking the first of the french sorrel. Spring is the time to start shedding the winter fats that are meant to keep us warm. Lemony, tarty flavors appeal to the liver and gallbladder. The organs that most benefit from a perkier flavor. We are still holding court with winter so I will be making a gratin to warm the bones on this chill spring saturday morning. Our friends Steve and Elizabeth from Wellsprings Farms have brought us Lions Mane mushrooms for the meal. YUM! As always, if you do not wish to enter the pavilion you can shop from the back of our booth as well as pick up your order. The market has requested that all hot food and beverages be served out the back of all food booths. Sorry if this creates an inconvenience. It’s best to pick up food items on as you finish your other shopping. We will keep it ready for you. If you wish to picnic at the tables by the water you will need to walk around the market. Once you leave the pavilion you may have to enter the entrance line to get back in. Again sorry for the inconvenience. It won’t always be like this. The mission is to move as many people through the market as quickly and safely as possible so the wait to get in is not as long. Ian, Harmony, Ixchel and myself look forward to seeing you all again. Maybe this time with wool hats on our heads.

Saturday Market Menu for April 10, 2021

April 6, 2021

Well I’m sure we can all agree this has been the longest winter ever. I’m ready to plant flowers and sow seeds throughout my garden. Watching the trees break bud is so joyus. As I have said many times I love the sun and I love the heat. This season has a promise of good company and great creativity in the mamas kitchen. New willing faces already feeling like family, welcome Izzy, and sustaining companions, Ian, Julia, Eileen, Ixchel, Harmony and Erica have all agreed to show up and play. We intend to bring our best efforts forth in this emergent energy of spring. Our menu this week will bring in what spring wildness we can find with a little comfort of winters coziness. Plowbreak farm has supplied the kale raab along with a new little being into our community (Ms. June) and Remembrance Farms & Stick n Stone have kept us afloat in the sweetness of root veggies. In addition we have been perfecting our a fermenting practices. As the season progresses we will be bringing out some miso’s that we have been saving for the height of flavor and season. Koji will enter our market store for purchase to take home to make your own fermented products. Natto, a fermented soybean, will grace out miso soups bringing you that extra vibrant push while enjoying the grounding flavors. Don’t worry, we gotcha back! We are expanding our fermented line of products which we will slowly introduce throughout the market season. In the meantime come have a meal this saturday and immerse yourself into the energetics of the season and enhance your immune system on us. There have been a few changes to ordering and picking up food at the market this season. Please review the guidelines I have laid out. It’s all good, meant to make everyone safe, everyone moving flawlessly through the market shopping. If you have questions, just ask, we can help guide. Remember it’s for now, not for always!

Saturday Market Menu for April 10, 2021

Lime rice with spring onions & cumin gomasio

Smokey Black Eyed Peas

Roasted Sweet potatoes

Plowbreak kale raab lightly sauteed

Pickled cabbage, lime, apple, kohlrabi, parsley salad

Farinata (chic-pea cake)

Smoked eggplant pate’

Desserts

Tapioca with Meyer lemon curd - GF

Blackberry-white chocolate tart - GF

Chocolate cake with a chocolate ganache

Cardamom Cake- GF

Meyer Lemon tartlets

Sour cherry scones

Apple -Raspberry crisp - GF

Raspberry Frangipane Tart-GF

Cookies

Peanut butter - GF

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Chocolate Almond

Winter hibernation

December 22, 2020

As all seeds finds this time to laylow while the cold winds blow it’s also time for our annual hibernation. We will be taking a break until mid-february staying home developing recipes, writing and fermenting a few new products to put on our market shelf next spring. This will be our last meal for 2020. You can find this seasonal meal, mostly grown by Remembrance Farm, at all 3 Greenstar locations. Stay in good spirits and good health everyone because I’ll be looking forward to seeing you all again soon.

Brown Rice mushroom & sweet squash risotto

Pinto beans withgarden time, sage, smoked paprika & cumin

Mulled cider braised red cabbage

Roasted roots with pomegranate seed & sauteed pecans

Lightly pickled kohrabi & ida red apple with parsley & mey lemon

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