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