This spring recipe is very thyme-ly

Pizza is the blank canvas of the culinary world. Once you master the art of pizza dough, it opens many doors for various toppings.  This pizza is built with a pre-roasted chicken and boiled potatoes. Add a tasty sauce, bacon, loads of fresh herbs from market, and arugula, and you have a delicious meal.
My grandmother's pizza dough by Rosie Milito
1 packet self-rising yeast
1 1/2 cups warm water (110 degrees)
3 1/2 cups bread flour
2 tlbs olive oil
1 tlbs kosher salt
1 tlbs sugar
Add the yeast packet to 1/2 cup of water (110 degrees) and 1 tbls sugar and let it proof. Do not stir.
In a large bowl mix the flour and salt. Mix and create a well in the center. Once the yeast is frothy, add it to the flour. Add the additional cup of water and olive oil. Mix it until well combined. If it feels dry, add just enough water to moisten it. Turn it out onto a floured surface and kneed it for approximately 10 minutes until elastic and smooth. Place it in a bowl coated in olive oil. Place a damp towel over it and let it rise until double--about 90 minutes.
In the meantime, go to the farmer's market and shop for fresh herbs, bacon chicken, potatoes, Rosie's garlic scape pesto (available at Six  Circles Farm), arugula and your favorite cheese. I used mozzarella.
Preheat your oven to 475 degrees while you prep your toppings.
Once the dough is ready, kneed it until smooth.  This dough will make two pizzas. Divide it in half, roll out the dough and coat with Rosie's garlic scape pesto.
Place the pizza dough on an oiled sheet pan or parchment paper. Next, add your toppings, chopped bacon, boned roasted chicken, boiled potatoes, fresh thyme, arugala and mozzarella.
Bake at 475 degrees for approximately 15-18 minutes or until golden. Brush the top of the crust with olive oil when finished.
With asparagus, spinach, mushrooms and various herbs showing up at the market, feel free to experiment with your pizza toppings. Spring is a great time for pizza.

Rutabaga Fries … an excellent post-Curl snack!

Serve these up as a side dish or any way you would serve French fries! From the kitchen of Courtney Sullivan, at Humble Hill Farm and
You’ll need: 3 medium sized rutabagas 4 Tablespoons of oil ( pick your favorite) Olive oil, or melted coconut 1-2 teaspoons of sea salt (I know that may be a lot of some folks, but we wanted to enjoy these!) A dash of organic garlic granules
20130406-005723.jpg Selecting Your Rutabagas This is an example of the easies shape to work with. Tear drop + medium sized = overall more manageable. You can make the huge ones work also you’ll just need to cut them down more.
Wash, peel and prep your rutabagas for slicing.
Cut the top off and slice it in half. If your rutabaga is more homely and huge the goal is a flat slice off the bottom to create a stable base for safe slicing. If the bottom cut of your rutabaga is clean and level you will have a solid safe base to receive the pressure while you are carefully slicing those rutabaga slabs, which then become cut into fries.
Next cut up those rutabaga slabs into fry shaped slices.
20130406-011052.jpg From each half of your rutabaga you will have between 5-7 slab cuts. Divide your pile from each side in half and cut into fry like shapes.
Place these rutabaga fry shaped slabs into a large mixing bowl and season. 4 Tablespoons of oil Olive oil or melted coconut 1-2 teaspoons of sea salt A dash of organic garlic granules
A sprinkle of thyme (optional)
Add the freshly cut "fries" to a large bowl, add the oil and seasonings, mix and coat. Spread them out onto some cookie sheets
Place them into to a preheated oven 475 degrees. Cook at 475 for 10 min, then stir the trays and make sure the rutabaga slices are only browning, but not burning.Then lower the ovens heat to 450 degrees for another 15-20 minutes more baking time depending on how crunchy and crispy you want them. For extra crispy oven fries add more oil after the fries have baked for 20 min. Serving them hot is ideal! Enjoy

20th Annual Tompkins County Water Week and Water Taste Test!

From the folks at the City of Ithaca: try our local water at market this weekend! The Tompkins County Division of Environmental Health and the City of Ithaca Water Treatment Plant will be hosting National Drinking Water Week events on Sunday, May 4th, from 10 a.m. to 3 p.m. at the Ithaca Farmer’s Market.  Throughout the  day representatives from local governments, citizen’s organizations, and non-profits will be providing the 20th annual drinking water taste test, demonstrations of specialized monitoring and inspection equipment, models of groundwater movement and surface water runoff, hands-on displays, and lots of water-related information.  Please visit the Tompkins County Health Department's website at for more detailed and updated information. To complement the Farmer’s Market event, tours can be scheduled for the week of May 5th – 10th with the Bolton Point Water System (277-0660), the City of Ithaca Drinking Water Plant (273-4680), the Cornell Drinking Water Plant (255-3381), and the Cayuga Heights Sewage Treatment Plant (273-4461).  Please call to make arrangements. Contacts: Main Coordinator (General Information):  Roxy Johnston, City of Ithaca Water Treatment Facility Telephone: 273-4680, e-mail:  

Maple Popcorn is a local snack that everyone will enjoy

When I think of Spring, I think of maple syrup. It's so much better than sugar and and perfectly sweet, nature's candy. Here's a recipe for a delicious and easy treat to make at home. You can pick up the ingredients at the Ithaca Farmers Market and make everyone one in your house smile. I recently made this recipe for goodie bags for my son's birthday party. It was a huge hit! Pop the popcorn and place in a large bowl. image_2 Melt the butter and add the maple syrup. Bring to a boil and continue to cook until it reaches 300 degrees on a candy thermometer. image_1 When the syrup reaches 300 degrees, pour it over the popcorn and toss until the popcorn is evenly coated. Sprinkle with salt to taste. image Transfer the popcorn to a baking sheet to cool. Once the popcorn is cool, break up the clumps and enjoy. Salted Maple Caramel Popcorn This recipe is adapted from by Stacey Weeks, nutritionist for Pure Food Mind and Body. 1/2 cup un-popped popcorn 1 1/2 cups pure maple syrup 1 stick of butter Salt to taste

Welcome to our new website.

We've got a new website! It's not as delicious as this freshly roasted asparagus we're eating right now, but it's piping hot nonetheless. Please take a few moments to check out what's new, and let us know if you find any errors. We're hoping this site makes it faster for you to find your way to one of our many market locations, or to get your question answered. We're here to help! Here's to another season (our 41st!) of eating fresh, locally, and in season.