Saturday Market Menu for November 6, 2021

Saturday Market Menu for November 6, 2021

Ian and I are starting to open some of our miso crocks to sample after fermenting for 2 years. Our new miso we are featuring tomorrow is an Eikhorn chickpea. Eikhorn, a heritage wheat is one of the oldest cultivated varieties of wheat. Grown locally by Thor Ochsner in Newfield this wheat is very adaptive to our climate. The wheat is grown to it’s full ripeness before being harvested so nasty chemicals are excluded in the process. Chickpeas were added to the eikhorn koji along with salt, water, time and pressure to create this wonderful miso. We will be selling this along with our Jasmine-Soy miso, Pickled daikon and Kim Chee. Also as a reminder market will start a 10 and end at 2. November hours. We will arrive early and be ready by 9 for those earlybirds. We have just a few more markets before we take our winters rest so come down and join us. Dress warm. At least the sun will be shining.

Menu

Red Beans & Rice with a walnut miso

Marinated and Baked tofu with Sesame seed

Roasted broccoli & cauliflower

Kale with carrot & purple muu threads with a tahini- ume sauce

Pickled cabbage, apple, parsley, celeriac slaw

Fresh organic Remembrance Farm Greens with Lemon Poppyseed Dressing

Desserts

Cookies assortment

Fresh fruit Crisp

Carrot Cake (both GF & non GF)

Sweet potato Pies

Chocolate Espresso Tart with a Sesame Crust

Paw Paw-Almond Cheesecake

Saturday Market Menu for October 30, 2021

Saturday Market Menu for October 30, 2021

We’ll be down for the Halloween Market saturday with seasonal treats. Don’t let the rain deter you from dressing up for the occasion. It won’t spoil our fun! I spent a little time this week harvesting herbs as well as purchasing a few more from Highground gardens. Chervil, a very vibrant cool weather herb with be gracing the pressed cabbage salad. One of the last herbs to leave the garden in the winter and the first to appear in the spring. It has the same tenacity as watercress. Some of these greens have the best flavor once the chill in the air arrives. I have even brushed the snow away to find the herb nested beneath. I pruned the sage and added it to the pumpkin & sage polenta. To round out the fall herb flavor, I sauteed fresh rosemary with unripe figs from my tree along with capers and added it to the long braised chickpeas along with a touch of cinnamon for warmth. Do come down.

Saturdays Menu

Sage & Pumpkin Polenta with Mushroom Sauce

Long braised Chicpeas with sweet potato & unripe figs

Roasted root vegetables

Lightly steamed broccoli with a lemon-miso dressing

Pressed cabbage, apple, lemon & chervil salad

Dessert

Cookies - our usual assortment

Apple, pear, raspberry, blueberry, blackberry crisp -GF

Pecan tart with a caramel sauce - GF

Paw Paw ghost tartlets

Apple galettes

Gingerbread w/orange creme anglaise

Pumpkin spice cake with allspice frosting (GF & Non-GF)

Saturday Market Update October 23, 2021

Saturday Market Update October 23, 2021

Hey All,

We’re calling a sick day on saturday since a couple of us woke up with scratchy throats. Waiting for test results to come in to make sure it’s nothing more than the seasonal resetting. In the meantime we will be laying back and sipping tea. Enjoy your weekend.

Saturday Market Menu for October 16, 2021

Saturday Market Menu for October 16, 2021

Hey all,

Looks like a rainy day tomorrow. We’ll be there with a tasty menu if you feel like traveling down. We will be there with our classic sauces and dressing along with our new miso and kim chee. Here is what our menu looks like;

Lime Rice with lightly toasted pumpkin seeds

Black beans

Roasted sweet potato with cumin

Collards escabeche

Vegetable tamales with Pumpkin mole

Field greens with lemon poppyseed dressing

Desserts

Cookies - assorted variety of favorites

Tapioca with Lemon Curd

Chocolate pudding with cinnamon cream, chocolate nibs, toasted almond

Apple, asian pear, blueberry, blackberry crisp

Apple-rye-Hazelnut Cake

Mayan chocolate Tart

Vanilla custard Tart with Hibiscus-cherry-lime curd

Chai spiced cake with maple cream frosting (both GF and Non-GF)

Saturday Market Menu for October 9, 2021

Saturday Market Menu for October 9, 2021

We will be bringing a couple of new products to market tomorrow, Spicy Kim Chee and Jasmine-Soy Miso. The kim chee is just freshly harvested from Plowbreak Farm and fermented for a brief period giving this pickle the freshest of taste. Using gochujang peppers, ginger & tumeric, Ian made a base for the salted cabbage & daikon to ferment in. The taste is wonderful. We will be selling kim chee in pint containers which is ready for pick up next to the dressings. The miso has been patiently waiting to reveal itself since January. So a fairly quick miso with a wonderful depth of flavor. We make our own koji using a variety of grains and koji spores. We are still in the experimental stage with some of these products but so far we are really happy with the results. Organic jasmine rice was inoculated with a light koji spore until the koji produced a nice mat of fermented rice. We mashed this matted rice along with freshly cooked organic soybeans (grown by Tony Potenza) and good quality sea salt, layered it in an earthen crock, weighted it with salt and covered it. 9 months later we took a peak and were pleasantly surprised at the quality of miso produced. We thought it delicious so we packed up a few jars to sell for those interested in freshest of good quality miso. A lot goes on in this kitchen and we are fairly seasonal with our projects. So far our pickle and miso batches are small. We are however scheming on how to create as much as our capacity will presently hold. With much of our catering finished for the season we now turn our attention to pickling and fermenting. This will be a busy fall and winter as we gather up the seasons energetic qualities in the products that we make. This weeks miso soup will feature the jasmin-soy miso we un-crocked today. A thank you goes out to the farms that supplied produce for this wonderful meal, Hawk Meadow Farm, Muddy Fingers Farm, Ground Swell, Plowbreak, Remember Farm, Blue Heron Farm, Six Circle Farm, Regional Access, Fall Creek Produce.

Platter of the Day

Shiitake rice with sauteed carrot top

Red beans with celeriac and lemon miso

Roasted delicata, carrot & red onion

Water sauteed mustard greens, red cabbage & broccoli with pickled shiso leaf

Lightly pickled cabbage, apple, lemon, chervil

Organic Salad greens with Lemon poppyseed dressing

Winter squash tartlets

Desserts

Cookies - our favorite assortment

Chocolate-walnut Biscotti

Gingerbread with an orange-cinnamon cream

Sour cherry-ginger-apple crisp

Pecan Tart with caramel sauce

Vanilla Hazelnut cake (GF and not GF)

Saturday Market Menu for October 2, 2021

Saturday Market Menu for October 2, 2021

I’m sure we are all pinching ourselves saying how did if become october already?! These cooler nights are helping me to accept the reality that we are indeed heading for winter. For a girl that thrives on the “dog days of summer” I find this disheartening. What about my flip flops and tank tops? But alas all those lovely sweet flavors are making an entrance in just in time to have missed them from last year. Time to boost up the immune system for winter. These late harvest vegetables will support your spleen and stomach which in turn will help support your immune system. Of course eating as locally as possible free of chemical additives and consciously chewing your food are some of the best remedies for supporting an immune system. The cabbages and winter squashes are starting to come in by the truck load. Fresh dug carrots and leeks from Six Circles Farm & Ground Swell Incubation Farm have played some supporting roles in the grain, beans and soup. We say our last farewell to Plowbreak peppers in our romesco sauce. So enjoy every mouthful. Ian is busy prepping napa cabbages for a years worth of kimchee as I write. Next we will be making our kraut. The miso continues to age and mellow while we continue to add new varieties as each season enhances in energetic qualities. Good things will come with just a little patience. Our Kombucha flavors this week with be lemon-elderflower and raspberry ginger. We will see you all on saturday. We should be attending every market from this point forward.

rice & beanly yours,

Peggy

Saturdays menu

Herbed Rice

Chic-peas with fresh dug carrots, arugula & preserved lemon

Steamed cauliflower with romesco sauce

Composite salad of dino kale, hakeuri turnips, radish, beets & pumpkin seeds

Lightly pickled cabbage, apple, chervil, purple muu & lemon

Fried green tomatoes

Dessert

Cookie Assortment -many of the favorites

Chocolate Pudding with cinnamon cream, toasted almond & chocolate nibs

Peach & blueberry crisp

Pecan Tart with Caramel drizzle

Carrot cake with candied maple walnuts

Chai Hazelnut Cake with salted maple icing

Saturday Market Update September 18, 2021

Saturday Market Update September 18, 2021

Another wedding this weekend so we will not be at market. We will not be at market the following week either so mark your calendars. We will see you consistently in October with much of the local bounty in tow. In the meantime I posted a picture of a cutting board full of gremolata ingredients. The freshest herbs (whatever you have in the garden) toasted nuts, preserved lemon if you have it , or lemon zest. Chop everything up. Add olive oil, salt & pepper. A little hot pepper if your inclined. This is a delicious condiment on grain, beans of vegetable dishes. The world’s your oyster when it comes to creating flavors and textures. When we return we will be tapping into some of our miso kegs and creating a heartwarming soup to send the chill elsewhere. Ian will have brew another amazing batch of seasonal kombucha. The freshest in town. He does sell it by the bottle to help round out your picnic faire. Just ask. We’ll update you again next week as a reminder we will not be around.

See you all in October.

the Macro folks

Saturday Market Menu for September 11, 2021

Saturday Market Menu for September 11, 2021

Come see us at market tomorrow with many of our favorite things in tow. Sauces, dressings, peanut lime noodles, fritters, an array of desserts Izzy, Julia, Von and Alyssa put together throughout the week. Our platter of the day is starting to feature some of our fall veggies. Delicata, hakurei turnips, radishes. A thanks goes out to Plowbreak, Muddy Fingers, Remembrance, Brownies & Andrew Parker for growing such fine produce and keeping us fat and happy. If you haven’t tried our kombucha at the booth yet you will have a chance tomorrow. Ian has brewed up another seasonal batch, Plum-blackberry and Watermelon-basil.

Until then…..

the Macro folks

Platter of the Day

Brown rice, red quinoa with sweet corn & ume-su

 Black eyed peas

Roasted hakurei turnips, shiitake, radish, cauliflower & green beans dressed lightly w/a French sorrel-arugula sauce

Steamed local collards, delicata squash, red onions & pepitas with a avocado sauce

 Lightly pickled cabbage, apple, lime & cilantro salad

 Cornbread

Desserts

Cookies

Peanut Butter – GF

 Chocolate chip

Lemon Lavender Shortbread

Pistachio-Rose - GF

Maple Thumbprints

Hazelnut Brownies

Tapioca w/lemon curd

Chocolate Pudding w/cinnamon cream, chocolate nibs & toasted almonds

Chocolate-orange Tart w/chocolate cinnamon crust

Lemon Elderflower Tart 

Carrot Cake (both GF and non-GF)

Vanilla Hazelnut cake with salted maple icing

Saturday Market Update September 4, 2021

Saturday Market Update September 4, 2021

Just in case you did not catch our post last week, we will not be at market tomorrow. Catering a beautiful backyard wedding. We will be at market on September 11th. As always, we will be happy to see you. Enjoy the cooler temps.

rice & beanly yours,

Peggy, Ian, Von, Harmony, Ixchel, Erika

Saturday Market Menu for August 28, 2021

Saturday Market Menu for August 28, 2021

We look forward to seeing you all. We will not be coming to market on September 4, 2021 since we will be catering.

Platter of the Day 

Soba Noodles with a light broth, shiitake & scallion

Grilled marinated tofu with a shoyu sauce

Green beans, hiziki, shishito peppers  & almonds 

Steamed broccoli with a light miso-lemon-sesame sauce

Herbed napa-shiso salad with yuzu

Tempura sweet corn (sorry not GF)

Desserts

Cookies

Chocolate chip

Maple Thumbprints

Pistachio rose-GF

 Peanut Butter-GF 

Morning glory muffins-GF

Tapioca with Lemon curd or Blackberry compote

Chocolate pudding with chocolate nibs & toasted almonds

Fresh summer fruit crisp-GF

Mini almond cheesecakes with blackberry compote-GF

Elderflower-vanilla tart with lemon curd-GF

Chocolate custard tart with a cinnamon cream-GF

Lemon Blueberry Cake with Elderflower Icing

(Both GF and Non GF)

Chiffon Cake with Earl grey Tea Icing and layered with cherry preserves and rosewater cream