Market returns to Steamboat Landing April 4th!

Even though it's been a cold, wintry spring, the market returns as usual the first week in April to Steamboat Landing! Find our old favorites, new vendors, delicious food, fresh produce and artisanal crafts every Saturday in April, from 9-3. For our full schedule, please visit our schedule page.


I'm going to introduce some folks to a new type of cooking here.  I call it an "old fashioned microwave".  It's called a pressure cooker.  Mine is a 6 quart stove top pressure cooker.  It will take the toughest piece of meat and in one hour turn it into tender, flavorful lusciousness!  One day, after a very cold outdoor farmers market, I just felt that I wanted something warm, nutritious and fairly quick.  This recipe for PRESSURE COOKER BEEF BORSCHT fit the bill.  Yes, folks!  From the time I started to sitting in my chair by the fire, it was 1 hour.  Here's how I did it: 2 lb of lean stew meat 1 Tbsp oil of your choice 1 lb of beets, well scrubbed and diced, about 2 cups 3 medium potatoes, diced, about 2 cups 1 small head or 1/2 large head cabbage ( I used red but green is good, also.) 1 large onion, diced ( I used a big red onion.) 3 large carrots, scrubbed and diced 1 Tbsp dry dill weed


  Put the oil into a 6 quart stove top pressure cooker.  When the oil is hot enough, put the meat in and brown it all over.  You may need to do this in two batches.


When the meat is nicely browned, add the potatoes, beets, carrots, onions, cabbage and dill weed.  Add 5 cups of water, or however much it takes to fill your cooker to 2/3 full.


 Bring to a boil.  Place the top on the pressure cooker and put the pressure cap on.  Cook it on medium heat for about 40 minutes or so.  Check it.  If the meat isn't fall apart tender, cook another 10 minutes.  Just be sure there's enough liquid in it to NOT boil dry.  Add salt and pepper to taste.    Serve with a nice big dollop of sour cream and a sprinkle of dill weed.


The beef was donated by Straight-Way Farm.  You can purchase the beef from them and there is an abundance of veggies for sale at the Ithaca Winter Market at the Space at Greenstar on Saturdays this winter from 11-2.    

The Winter Market is Back — Starting This Saturday!

The Ithaca Farmers Market again returns to The Space @ Greenstar for the winter months, bringing you fresh local produce, from sweet spinach and kale, to root vegetables, pastured meats, apples, cheeses, preserves and more. Plus, get your freshly baked pastries, hot coffee, breads, hot prepared food, and artisanal gifts also! Markets are held Saturday, from 11 a.m. to 2 p.m., at the Space from January 10 to March 28. Please enter at the intersection of Fulton and Court Streets, and you will be directed by an attendant to park in the lot there. After March 28th the market returns to its Steamboat Landing pavilion. The Space has been newly renovated and serves as a beautiful, cozy and warm venue for our winter market. The Ithaca Farmers Market Board of Directors and management wishes to thanks Greenstar for being so generous with their lovely new community space. From the farmers in their passive solar greenhouses, harvesting spinach, to the chefs in their kitchens and the artisans in their workshops, thank you for your support of our efforts to continue cultivating earth and community in the new year and throughout our winter months. Come for groceries, come for brunch, come for gifts, or just come to reconnect with friends, community members and family. It’s all happening at the Ithaca Farmers Market’s Winter Market. web banner 2015 winter market copy

This recipe for a seasonal pumpkin pie is so fast you’ll love it!

Thanksgiving just isn't Thanksgiving without pumpkin pie, right?  You have 3 choices.  Make one from scratch, buy a frozen one from the store or make THIS one that is not as time consuming, but is far better than a store bought one.  The main ingredient is Knapp Farm's Pumpkin Butter from Knapp Farm, a local farm near Elmira, who have been operating a family farm for 208 years, 8th generation, now growing, processing and marketing specialty foods; jams, preserves, conserves, juices, salsa, vinegar, tarts and berries. Here's the recipe: For the crust: 1 cup flour 1/4 tsp salt 1/3 cup cold lard 1 tbsp cold butter 2 tbsp ice water For the filling: 2 cups Knapp Farm'sPumpkin Butter 4 eggs, beaten 2/3 cup evaporated milk or light cream 1/2 tsp salt a pinch of ground ginger, cloves and cinnamon


Combine flour and salt.  Cut in lard and butter until it's the size of peas.


Add ice water and stir with fingers or a fork lightly to combine.  Form into a ball.  Roll out on to a flour covered surface big enough to fit a 9" pie plate.


  Place in pie plate and use your fingers to make a nice edge on the crust.  Mix all the ingredients for the filling in a mixing bowl.  Fill the unbaked pie shell with the filling. IMG_20141115_220253862_HDR Bake at 350F for 40-50 minutes. IMG_20141116_070341501_HDR Enjoy! IMG_20141116_070807929_HDR Take note of the beautiful yellow yolked eggs in this recipe.They are from pasture-raised chickens fed organic grain from Straight-Way Farm.  Also, if you are unable to get the Knapp Farm Pumpkin Butter here at the Ithaca Farmers Market, you can find it at the Cornell Orchard Store.    

Get ready for the Curl!