What we're thinking lately
We will not be attending market this saturday, June 22. I’m off to Tuscany for my niece’s wedding. Lucky me! We will be delivering noodles to all our accounts next tuesday but not macro meals. We will see all our market friends on June 29th and return to delivering noodles and macro meals to all our accounts. Meantime, stay cool!
Thanks to our friends at Clearview Farm and Hawk Meadow Farm, we can adorn our rice with freshly picked and sauteed garlic scapes and shiitake. Our rice is cooked daily with in a dashi (broth) of kombu, a regional sea vegetable (Maine), delivering a healthful dose of minerals with every bite. Shiitake mushrooms are known for it’s healing qualities. A shiitake a day………another pro-active choice in keeping the doctor at bay. Our tasty little organic red beans have been marinated in a gluten free tamari & fresh squeezed ginger. Nishimi vegetables are steamed in very little water, bringing out their inherent sweetness. The Persian cucumbers are harvested from Plowbreak Farm (fabulous CSA) if you're looking for one. They offer a beautiful array of vegetables. One of our favorite farms. We flavored our persian cucumbers with ume-su (ume vinegar), dulse, roasted pumpkin seeds and a little fire roasted sweet red pepper to bring that summer vibe into the meal. Have a restful night and we will see you in the morning.
Platter of the Day
Plant based cuisine
Shiitake rice w/garlic scapes
Gingered Red Beans
Nishime vegetables
Lightly sautéed YuChoy
Ume Persian cucumbers w/dulse & toasted pumpkin seeds
Organic Remembrance Farm greens w/Lemon Poppyseed Dressing
Desserts
Plant based delights
Discounted cash/check price in (apprentices)
Cookies
Pistachio-Almond – GF
Macaroons – GF
Salted Chocolate w/Candied ginger – GF
Maple candied walnut chocolate chip
Baca di Dama – gf & non GF
Blueberry-Lemon Scones
Chocolate Brownies
Magic Bars – GF (seeded bars w/chocolate)
Strawberry-Almond Gateau w/Strawberries & Cream
Fresh Fruit Crisp – GF
Peach, blueberry, strawberry
Pistachio-Cardamom Cake
Pistachio-Almond-Cardamon Cake - GF
A little House keeping first….
…for all of you coming to market tomorrow with a credit card, please notice the adjustment in pricing. All credit card pricing will be listed first with discounted cash/check pricing in apprentices.
Tomorrow we will be bringing our miso soup, made from our own miso and enhanced by Maine seaweed, local dried shiitakes and locally made tofu. Doesn’t get any fresher! We start with making a simple dashi (broth)of seaweed and shiitake. A slow and delicate infused broth with the all the sea minerals. Next we add the vegetable and cook until tender. The miso is added once the vegetables broth has finished. The scallions are the last to be added, at market. It’s a light, health sustaining broth. A squeeze of ginger has been added to help keep the blood moving freely without stagnation in the body.
See you all tomorrow.
Platter of the Day
Plant based cuisine
Herbed Sweet Corn Polenta
White & Red Bean Mushroom Ragu
Charred Cauliflower, broccoli, fennel, red onion with lemon zest & toasted hazelnut
Blanched greens
Lightly pickled Cabbage, apple, lemon, dill slaw
Remembrance Farm Organic greens w/Lemon Poppyseed Dressing
Small $16 - $15(cash discount)
Large $21- $20(cash discount)
Desserts
Plant based delights
Discounted cash price in (apprentices)
$2.08 (2.00)
Chewy Oatmeal
Lavender Sable
Coconut Macaroons w/balsamic glaze & chocolate chips – GF
Salted Chocolate-Chocolate w candied ginger – GF
$3.12 (3.00)
Baca di Dama GF & non GF
$3.64 (3.50)
Sage & Blackberry Scones
Chocolate Brownies
$6.24 (6.00)
Fresh Fruit Crisp – GF
Pistachio Cake with Strawberries & Cream
Chocolate Glazed Chocolate Bundt Cakes
$8.32 (8.00)
Elderflower Tart with Lemon Curd & Fresh Fruit
$10.40 (10.00)
Maple-Hazelnut Cake w/Caramel swirl Gf & non GF
Platter of the Day
Plant based cuisine
Shiitake-Kombu dashi rice w/gomasio
Grilled Tofu w/Peanut Sauce
Roasted eggplant w/miso-mirin sauce
Broccoli w/shiitake
Cabbage-apple-Yuzu Slaw
Organic Field Greens w/Lemon poppyseed Dressing
Desserts
Plant based delights
Salted Almond Tahini – GF
Chocolate chocolate w/Candied ginger – GF
Chewy Oat Raisin
Pistachio-GF
Coconut Macaroons – GF
Baca di Dama – GF & non-GF
Blueberry-Lemon Scones
Magic Nut & Seed Bars – GF
Fresh fruit Crisp – GF
Peach & blueberry
Strawberry Tart w/Rhubarb & Strawberry Compote & Lemon curd – GF
Chocolate Tart w/Coconut cream
Carrot Cake w/ Maple candied walnuts – GF & non-GF
Platter of the Day
Plant based cuisine
Lime zested rice w/toasted pepitas
Chili spiced black beans w/sweet corn & sweet red peppers
Roasted Sweet potatoes w/lime pickled onions
Blanched Salad of asparagus, broccoli, cauliflower w/poblano-avocado-cucumber sauce
Lightly pickled cabbage, lime, apple, mint slaw
Organic field greens w/lemon poppyseed dressing
Desserts
Plant based delights
Cookies
Salted Chocolate w/candied ginger – GF
Chocolate dipped Coconut Macaroon – GF
Salted almond Tahini – GF
Pistachio – GF
Baca di Dama – GF & non GF
Blueberry-lemon Scones
Quinoa-Pistachio-Almond Crunch Bar – GF
Fruit Crisp – GF
Peach & blueberry
Strawberry-Lemon-Almond-Tofu Cheesecake – GF
w/a Strawberry Mousse
Chocolate Hazelnut Torte – GF
Pistachio Tart w/Orange blossom Cream
Elderflower Cake w/Layered Strawberry Cream – GF & non GF
Platter of the Day
Plant based cuisine
Oyster mushroom & leek risotto
Chick peas w/lemon & arugula
Roasted fennel, red onion & carrot
Lightly blanched asparagus w/bread crumb & pumpkin seed gremolata
Lightly pickled cabbage, apple, lemon, sweet cicely slaw
Organic field greens w/Lemon poppyseed dressing
Farinata
Desserts
Plant based delights
Pistachio-Cashew – GF
Almond – GF
Salted almond Tahini – GF
Baca di Dama – GF & non GF
Lemon-Blueberry scones
Chocolate brownies
Salted chocolate Pistachio-Quinoa Crunch - GF
Fresh Fruit crisp – GF
Galette des Rois
Lemon-Almond Tofu Cheesecake - GF
Strawberry-Rhubarb Cream Tart – GF
Strawberry-Chocolate Tart – GF
Maple-Hazelnut Cake w/Caramel – GF & non GF
Asparagus season is here! Freshly picked and steamed, served in a composite salad along with baby turnips and radish are just part of our spring meal on a chilly day. Wear that extra layer tomorrow along with your wellies to ford any standing water from a night of that delicious rain. I know my garden is soaking it up and the plants are standing a little taller and a little prouder.
Platter of the Day
Plant based cuisine
Brown rice w/toasted sunflower seed gomasio
Apple butter-Miso baked beans
Roasted Broccoli, red scallion & Oyster mushrooms
Composite salad of asparagus, baby turnips, radish w/lemon-tahini dressing
Lightly pickled cabbage-lemon-apple-parsley slaw
Organic greens & sprouts salad w/Lemon Poppyseed Dressing
Desserts
Plant based delights
Pistachio-Cashew – GF
Candied Walnut Oat Raisin
Salted-Almond Tahini – GF
Baca di Dama – GF & non GF
Chocolate brownies
Lemon Blueberry scones
Fresh Fruit Crisp – GF
Lemony Almond Cheesecake w/ Lemon curd – GF
Strawberry-Chocolate Tart w/ Hazelnut Crust – GF
Chocolate Tart w/Hazelnut Crust – GF
Lemon Lavender Cake w/Blueberry Curd – GF & non GF
This week’s menu features some of the early spring plantings by our favorite farms, Plowbreak Farms, Remembrance Farms, Dirt Baby & Wellspring Farms. Despite the crazy weather patterns, these farmers manage to get the plants in the ground and harvest all while tending to their children, tinkering with farm equipment and networking with all the crazy chefs in the Finger Lakes. Phew! I have the easy part. I simply look at a list of available produce, create a menu and hang out with some of my favorite people all day as we put together a delicious meal to bring down and serve each saturday. We also do that same thing on monday and deliver every tuesday at the 3 Greenstar locations and Gimme Gates at Cornell. Come find us tomorrow, booth #5. We’ll be waiting………
Platter of the Day
Plant based cuisine
Brown rice with Leeks & Wellspring farms Oyster Mushrooms
Chickpeas w/capers & High Ground gardens tarragon
Fresh fennel gratin w/bechamel
Water sauteed greens
Cabbage, apple, purple muu, lemon parsley pickled slaw
Organic Field greens w/lemon poppyseed dressing
Desserts
Plant based delights
Pistachio-cashew – GF
Salted almond-Tahini – GF
Cocoa Nibby Pecan Shortbread
Chocolate chip
Haystacks – GF
Baca di dama – GF & non-GF
Chocolate Brownies
Ginger & Almond Scones
Fresh Fruit Crisp – GF
(apple, pear-apricot)
Chocolate Tart w/Hazelnut crust – GF
Strawberry Tart w/Coconut Cream – GF
Lemon-Blueberry Cake - GF & non GF
w/Lemon curd between the layers
Our first market of the season. After a restful winter, we are looking forward to another year of cooking local wild foods we glean from the countryside and farm raised from the various local farms. What you might not be able to tell from the menus, is, we incorporate Maine seaweeds into our various recipes so that everyone gets those lovely sea minerals from areas that are minimally disturbed. Local greens, local mushrooms, local vegetables, local tofu from local soybeans all organically grown. Miso? We make our own. Starting with our own koji. How can you go wrong? Come enjoy local cusinine. We look forward to seeing you all again.
Platter of the day
Plant based cuisine
Dashi Rice w/Crunchy split mung beans & chives
Spinach tofu pate w/French Sorrel Sauce
Sauteed Asian greens w/pickled fresh shiitake
Nishimi Vegetables
Lightly pickled cabbage, apple, chervil & lemon zest
Plowbreak farms Salad greens w/Lemon Poppyseed Dressing
Desserts
Plant based delights
Cookies
Almond Thumbprints (Strawberry & blueberry)
Pistachio – GF
Chocolate dipped Orange Zested Shortbread
Baca di Dama GF & non GF – Hazelnut & chocolate delight
Chocolate brownies
Fresh fruit crisp – GF
Pistachio Cake w/rosewater cream & fresh fruit
Lemony Cream tart – GF
Carrot cake w/candied walnuts– GF & non-GF
We are diligently working away over here tidying up the kitchen for another busy market season. The kitchen gets a thorough spring scrubbing. Before we show up for our first market day, gardens need to be raked, cooking supplies need to ordered and our mother sauces and oils need to be made. We are still in search of one more kitchen prep person to compliment our exceptional staff. We plan to make our first market debut at the end of the month, April 27. A little later this year. As of now, my loved ones knowingly prepare for that kiss goodbye until December when I come back into a more relaxed family routine.
Please enjoy the return of market at Steamboat Landing tomorrow and support our many hard working farms, kitchens and artisan’s. Let’s continue to keep the market alive and vibrant!
