Winter market is over – which means this Saturday, April 4th, is the traditional “grand opening” date for the Ithaca Farmers Market outdoor season. While this year has been anything but ordinary so far, the Ithaca community can still count on the market for their Saturday groceries. The market is scheduled to run on…(Read More)
Dear Market Community Members, As a community farmers’ market, we feel we have an important role in continuing to bring fresh, local foods to our customers for as long as possible during this difficult period. Local farmers and food systems are critical to our local economy, and, along with farmers markets, are defined as “essential…(Read More)
Recipe by Kendall Blizzard of @kendalls.kitchen Lamb is a protein not many people eat regularly. It’s a flavorful, tender meat that can often be found at many farmers markets. I grew up eating lamb from my Lebanese heritage. It’s a protein I am always advocating for, especially when you can find grass…(Read More)
In light of the recent and rapid COVID-19 changes in our community, the Ithaca Farmers Market winter market is moving from the Triphammer Marketplace location immediately. The market will open outdoors at Steamboat Landing this Saturday, March 21st, 10:30am-2pm, as well as next Saturday. The pavilion is located at 545 3rd Street…(Read More)
Dear Ithaca Farmers Market Customers, The safety and well being of our community is of the utmost importance and so we’d like to update you on the steps we are taking–and recommending to you–to maintain Ithaca Farmers Market as an important community resource in this time of uncertainty. We are, and have…(Read More)
Written by Christi Sobel March: the time of year for chasing rainbows, looking out for leprechauns, imbibing (or avoiding) green beer and making special St. Patrick’s Day recipes. Luckily, the traditional Irish dinner of corned beef, potatoes and cabbage can all be sourced locally. But what is corned beef exactly? Corned beef has nothing…(Read More)
Written by Karma Glos of Kingbird Farm Planting seeds is an act of magic. Tiny, hard, protective grains of potential life await their fate in paper envelopes. The envelopes, tucked in boxes, are bunched with rubber bands and organized according to my fickle human planting schedule. Little stories and germination suggestions on these seed packets…(Read More)
Written by Yvonne Tarantelli Leeks are members of the Allium family along with onions and garlic, and have been used by various groups of people all over the world for thousands of years. Originally from Central Asia, they were a staple in Egyptian, Greek and Roman cuisines, and are now loved around the world. In…(Read More)
Written by Christi Sobel, current Ithaca Farmers Market member One of my favorite things about being a farmers market vendor is discovering new vegetables that push my culinary horizons. Right now during the winter there are a few particularly unusual storage crops worthy of exploration, (hello, weird-looking celeriac!) A few weeks ago my market…(Read More)
Recipe by Ashley Smith of Dynamic Nutrition. Looking for an easy weekend dinner that makes your house smell great? Stuff this chicken and forget about it for a few hours – then pair with baked kale and mashed potatoes. YUM! Ingredients1 chicken from Autumn’s Harvest Farm1 14.4oz can chicken broth (or make your own…(Read More)