A simple, fresh-ingredient market salad!

These flavors are so delicious together, sweet and salty all rolled into one amazing bowl of spring goodness. Find your ingredients at the Ithaca Farmers Market and enjoy.
  • Fresh arugula
  • fresh spring mix
  • Sprinkle of dried cherries or cranberries
  • Roasted walnuts or pistachios
  • Fresh chopped scallions
  • Thinly sliced pairs
  • Protein of choice (optional)
  • Crumbled Blue cheese to taste
  • Balsamic vinegar (light sprinkle)
  • Olive oil-maybe a tablespoon
  • Salt and fresh ground pepper to taste
Place all ingredients in an bowl and toss.

Spanakopita–A Spring Delight!

Here's a recipe highlighting products from Stick and Stone Farm and Snow Farm Creamery. It's a perfect farm pairing for this delicious dish and even highlights the many spring eggs available. Ingredients: Fillo dough - 1 box 8-10 oz of Snow Farm Creamery Fetish 3 bunches of fresh spinach 2 scallions or 1 medium yellow onion 2-3 T olive oil 2 clove grated garlic 1 T chopped fresh dill 1 T chopped flat leaf parsley. pepper 4 large eggs (I used 5 small) 1 stick butter (melted)
Wash, stem and chop the spinach. Sauté in batches with 1 tablespoon olive oil. (2-3 batches) Drain the spinach and squeeze out excess water. This keeps your spanakopita from getting soggy.
Sauté onions and garlic, combine with the spinach in a medium bowl. Beat eggs and stir into spinach. Crumble the Fetish cheese into the mixture, add fresh dill, parsley, and pepper to taste. Stir until combined. Remove the fillo dough from the box, unroll it, and cover with a damp cloth. You'll need to keep the fillo from drying out, so keep it covered between layering. Melt a stick of butter. Building the spanakopita is similar to building a lasagne. Start by coating a 9x13 baking pan with butter. Place 2 sheets of fillo in the bottom and coat with butter (use a pastry brush) layer spinach mixture on top. Cover with 2 sheets of fillo, coat with butter, layer spinach. Repeat until the pan is full. Finish with 4 sheets of fillo (coat with butter every 2 sheets) finish the top layers with a coat of butter. Preheat the oven to 325 degrees. Bake for 1 hour or until fillo dough is light brown and crusty. Pull from the oven, let stand for 15 minutes, cut and serve.

Brown Rice Feta Spinach Delight!

This is a great recipe to use spring greens, scallions, asparagus and local cheese from our market vendors! File_005 Brown Rice Feta Spinach Delight
Serves 6
Time to make: 35 min
Ingredients:
1 quart vegetable broth
3 cloves garlic
2 tabelspoons olive oil
1.5 cups brown rice (orza pasta, or white rice)
1 pound chopped asparagus
1 tabelspoon dried dill ( 2 tabelspoons chopped fresh dill)
10 ounces baby spinach, rinsed and drained
0.5 cups chopped scallions
6 oz Black Pepper Fetish (from Snow Farm Creamery)
To prepare:
Stir fry asparagus.
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In a large saucepan, bring the brother to a boil and then reduce the heat to maintain a gentle simmer. In a large, heavy saucepan on medium high heat, cook the garlic in the oilive oil until golden. Add the rice, stirring to coat each grain with oil. Stir in the wine, asparagus, and dill (if using dried).  Cook, stirring often, until the wine is absorbed. Ladle in the hot broth.
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When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill (if using fresh). Serve while hot.

Butternut Squash Soup … with a special ingredient!

Butternut Ginger Soup.
  • 1 large butternut squash peeled and cubed  (about 6 to 7 cups)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh ginger
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 3 cups chicken broth (or vegetable broth)
  • 1 cup unsweetened apple juice
  • 1/2 cup half-and-half
  • Sour cream, for serving (optional)
image1.JPG I used fresh turkey broth, but you can certainly use store bought vegetable or chicken broth.
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Chop up all ingredients and put it in your crock pot. Pour the broth over the top. Cover and cook on high (2hrs) or low if gone for the day.
When finished, whip with an immersion blender or in a blender. Return to the pot and add the cream.
Finish with salt and pepper to taste. Swirl in sour cream for a bit more body or top the individual portions.
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Serve with fresh biscuits,  corn bread or crusty bread.

It’s melon season! Try them with ice cream

Cantaloupe and Vanilla Sundae Two yummy ingredients: image1(4) Find a smallish cantaloupe, cut it in half, and remove the seeds. You"ll have two cantaloupe bowls. Fill generously with your favorite vanilla ice and indulge. Growing up, this was a family favorite. It remains a highlight dish for cantaloupe season. Feel free to add blueberries for that little extra something.