Vibrant Asian Greens for your spring table

The Ithaca Farmer's market has so many beautiful green available this time of year and young garlic. This recipe includes them all. Just pick what you like and follow this simple recipe.


11 -14 ounces mixed greens. I used kale, pac choy, and spinach
3 tablespoons canola oil(or your choice)
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 young garlic finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper
First, shop for your greens. There are many wonderful farmers to support. Pick your favorites and collect your greens.
When you return home, refresh your greens by placing in water, rinse and chop.
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In a wok or heavy bottom skillet, add the oils, garlic and remaining ingredients with the exception on the greens. Cook for about 30 seconds to a minute. When hot, add the greens and quickly sauté, adding the spinach last.
Season to taste
Serve immediately.

Top your homemade bagels with prepared foods from market!

Bagels are the perfect blank canvas for the many ready made products available at the Ithaca Farmer's Market. May I suggest the fresh made Ithaca Hummus, locally made jams, honey, cheese and maple syrup. Or whip up some fresh eggs, bacon and ham.  Anyway you top them, these NY style bagels are sure to please.
NY Style Bagels
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 1/2 cups of warm water (you may need ± ¼ cup more, I know I did)
3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 ½ teaspoons of salt
This recipe is fool proof and comes from the Sophisticated Gourmet. Here's the link.
Mix the yeast, sugar and 1/2 cup of warm water, 110 degrees.  Let sit until frothy. In the meantime, in a large bowl, combine the bread flour and salt.
When the yeast is ready, add it to the flour with 1 cup of warm water and mix well. You may need to add 1/4 cup more water. Kneed it until combined.
Place the dough on a flour dusted surface and kneed for approximately 10 minutes until elastic and smooth.
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Place in a greased bowl (use olive oil or butter) and let rise for 90 minutes in a warm area.
When double in size, cut into 8 - 10 pieces. Kneed each individual piece and shape into a ball. Using your thumb, poke a hole in the center and widen it until it looks like a bagel.
Cover with a moist towel and let them rest for 10-20 minutes while you boil a large pot of water. Preheat your oven to 425 degrees.
When the water is boiling, boil each bagel for a few minutes, turning once.
Remove from the water using a slotted spoon and drain well.
Placed on a baking sheet covered with parchment paper or slightly greased with oil or butter.
Bake for 20 minutes at 425 until golden brown.

Crowd pleasin’ rhubarb cherry crisp!

Rhubarb Cherry Crisp, a crowd pleaser! 6 cups chopped Rhubarb (3/4" pieces) 1 cup dried cherries 1 1/2 cups sugar 1/4 cup flour 1/2 tsp cinnamon Crumble topping 2 cups flour 1 1/2 cups packed brown sugar 1 cups old fashioned oats 1 1/2 stick melted butter Preheat your oven to 375 degrees. image (3) Combine the chopped rhubarb, cherries, flour, sugar and cinnamon.  Stir until well combined and spread evenly into a 9x13x2 baking dish. image_1 (3) For the crumble topping, mix together the flour, brown sugar, oats and melted butter. Stir until well mixed and spread evenly over the fruit. Bake at 375 degrees for 35 minutes or until bubbling. When it's finished baking, serve it with vanilla ice cream. The rhubarb and cherries are a perfect sweet, tart pairing.   image_2 (3) If you have Rhubarb in your garden, you may also want to cut the blooms and use them for a lovely arrangement!   image_3 (3)

The BEST way to cook fresh market asparagus

Asparagus is hitting the Ithaca Farmers Market this week. Come on down and gather the goodness. There's nothing tastier than fresh roasted asparagus. Grab some homemade pasta, some fresh meat, herbs, and flowers to compose a lovely spring dinner. To roast the asparagus, wash it and trim the bottoms. Pat dry and spread evenly across a cookie sheet. Drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper. Roast at 425 degrees for approximately 12 minutes. If you have extra, which is doubtful, these tender green stalks of goodness are yummy in quiche or an omelette. Just gather some eggs, herbs and bacon from our outstanding vendors for a Sunday morning treat. image (3)

Dressing up your spring greens salad

A light vinaigrette is the perfect way to dress the spring greens available at The Ithaca Farmer's Market.
Follow this recipe and enjoy with your favorite greens.Zest and juice from one lemon 2 tbls white balsamic vinegar 2 cloves garlic grated (Note: you can also replace the garlic cloves with 1-2 stems of fresh green garlic, available at market) 1 tbls honey Fresh thyme (or other fresh spring herb) 1/2 cup extra virgin olive oil Salt and pepper to taste
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Zest and juice the lemon into a bowl.
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Grate in the garlic.
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Add the thyme leaves from three sprigs of thyme.
Whisk in the white balsamic vinegar, honey,olive oil, salt and pepper. Store In a glass bottle or jar. Shake
Before using. You can also substitute maple syrup for the honey. Both are tasty. Enjoy!
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