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Winter Market CLOSED Saturday, January 13th

Due to poor weather conditions and unsafe roadways, winter market is CLOSED Saturday, January 13th. We will be back at the Space at Greenstar on Saturday, January 20th for our normal hours.

Top Reasons to go to the Market

Top Reasons to go to the Ithaca Farmer’s Market this Weekend

  1. The fresh produce: Vendors have so many delicious fruits and vegetables to offer. They work hard year round to make this place is the market that everyone loves. Check out these local finds.

  1. Supporting local business: It’s so refreshing to know that my money is going straight to the business. Whether it’s for a good meal, fresh produce, or jewelry, they all support business in and around the Ithaca community. So cool!

3. The food: Wow. This list could go on for ages! There are so many options to choose from if you get hungry at the market… and trust me, you’ll get hungry!


4. The music: Every week there are different musicians around for you to enjoy. If you like unique sounds and amazing talent, come to the market the weekend and listen to some of the musicians that we host.

  1. The vendors: Every vendor has their own personality and it’s so easy to start a conversation with any of them. If you ask someone about their day, odds are you are going to get an honest answer. It makes the market more lively and fun!

  1. The community: The Ithaca Farmers Market helps make a community with authentic people. It’s a great place to bring visiting friends, family, or even to just go alone because it is such a warm and inviting atmosphere. Every time you go to the Farmers Market, you’re going to learn something new, and it makes the trip that much enjoyable!

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
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.
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.
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.