Posts Currently viewing the category: "Recipes"

Recipe by Instagram user @samanthanfountain CRUST INGREDIENTS1 1/4 cups AP flour1/4 tsp salt1 stick of butter, cubed and cold1/4 cup cold water CRUST PREPARATIONPreheat oven to 400°. Mix the flour and salt in a food processor, then add butter and blitz until it becomes similar in texture to small breadcrumbs. Add 1…(Read More)

Recipe by Allison Hancock of The Silver Spoon Celery root is a humble vegetable. Often covered with knobby shoots on it’s dusty brown exterior, it is no contender for ‘most beautiful root’. But luckily, appearance doesn’t dictate flavor. Celery root, otherwise known as celeriac, is available in our area through early to mid…(Read More)

Recipe by Rachel Perlmutter This salad looks simple, but the flavors are springy, complex and elegant – perfect for a special occasion – like Mother’s Day! Homemade gomasio (Japanese sesame salt) is easy to make and adds an addictively nutty crunch. This recipe makes more vinaigrette than you’ll need for the salad, but the leftovers…(Read More)

RECIPE: Jambalaya

Recipe by Ashley Smith of Dynamic Nutrition. Since we’re stuck in a perpetual Ground Hog Day right now, and the weather can’t decide between winter and spring, we have a nice, warm recipe for you today. This dish traditionally has chicken and shrimp, but I just used the andouille sausage I had on…(Read More)

Recipe by Kendall Blizzard of 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)

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 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)

Recipe by Ashley Smith of Dynamic Duo Nutrition. This is a great dish to make on a snowy day – with savory mushrooms and melty cheese. For bonus flavor, add ‘Rosie’s hot sauce’ from Six Circles Farm. It’s homemade from peppers grown on their farm and it is AMAZING! Also – Oyster mushrooms are full…(Read More)


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