Grain Free Apple Muffins

These muffins make for a yummy breakfast or afternoon treat! They are a wonderful alternative for those with an allergy or intolerance to gluten or other grains.

Thank you to Wade’s Honey and Candles for the Finger Lakes Honey and to Black Diamond Farm for the Empire and Bramley’s Seedling Apples!


For Muffins:
  • 2 cups Almond Flour
  • ½ tsp Baking Soda
  • ⅛ tsp Sea Salt
  • 1 ½ tsp Cinnamon
  • ½ tsp Vanilla
  • 3 Eggs
  • ¼ cup Honey
  • 2 tbsp Butter, Ghee, or Oil (Coconut or Palm Shortening)
  • 1 Large Apple- Finely Diced
For Streusel Topping (optional): 
  • ½ cup Almond Flour
  • 2 tsp Cinnamon
  • 1 tbsp Honey or Maple Syrup
  • 1 tbsp of cold butter, ghee, coconut oil, or palm shortening
  Preheat the oven to 325 degrees Fahrenheit and either grease the muffin tin or line it with baking cups.   Mix all of the dry ingredients in a large bowl (If the almond flour has clumps, make sure to break these with a fork) and set aside.


Wisk all of the wet ingredients in a medium bowl (melt the oil or ghee before hand if need be).


Chop up the apple into small chunks (I used a delicious Bramley’s Seedling Apple).


Fold the wet ingredients and apple into the dry ingredients.


Using a large spoon or ice cream scoop, fill the muffin tins ¾ of the way full.


Put the muffins in the oven and bake for 20-25 minutes or until they are golden brown and an inserted toothpick comes out clean.   If you are making the optional streusel topping: Follow the directions above but make the topping before putting the muffins in the oven. Combine all of the streusel ingredients in a bowl and use a fork to mash them together until the ingredients are well combined.


After filling the muffin tins with batter crumble the streusel on top. Bake for 20-25 minutes.


Tip: If the topping starts becoming too brown, tent foil over the muffins and continue to bake until the muffins are cooked all the way through.


Wondering what type of apple to use? Blackdiamond Farm suggests using Empire or Bramley’s Seedling apples which are great for baking! Experiment and have fun! Enjoy!      

Fabulously Fall Pumpkin Butter!

Let's kick off the first official day of fall with a roasted pumpkin butter recipe! Thank you to Woodwind Farm for the pie pumpkin, Little Tree Orchards for the apple cider, Schoolyard Sugarbush for the dark maple syrup, and Fatboy Bakery for the multigrain bread to eat this pumpkin butter on!


Roasted Pumpkin Butter: Ingredients:
  • 4lb Pie Pumpkin (about five cups roasted)
  • 1 cup of Apple Cider
  • 5 tbls Dark Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 ½ tsp Ginger
  • Pinch of Cloves
  • Pinch of Salt
  • 1 tsp of Lemon Juice
  Directions: Preheat the oven to 350 degrees Fahrenheit.   Take the stem off the pumpkin and cut it in half. Scoop out the seeds and brush the insides of the pumpkin with apple cider.


Put the pumpkin in a baking dish and pour in the apple cider (this should fill the dish about ½ of an inch).


Place the dish in the oven and roast the pumpkin for an hour.   Once the pumpkin is done roasting, remove the dish from the oven and let the pumpkin cool.


Once the pumpkin has cooled scoop out the insides and put them in a blender or food processor. Add ½ cup of the apple cider from the baking dish. Puree the pumpkin until smooth.


Pour the pumpkin puree into a stock pot and add the maple syrup, vanilla extract, cinnamon, ginger, cloves, and salt. Mix well. Bring the butter to a boil then reduce the heat to a simmer. Let this mixture simmer for thirty minutes, stirring often. Cover the pot so the lid is semi-open (see picture below). *Be careful when removing the lid and stirring because the butter does “pop” since it is very thick.


After thirty minutes the mixture should be thick. Remove the mixture from the heat. Let the pumpkin butter cool then stir in the lemon juice.


Now its ready for toast, pancakes, oatmeal, yogurt, smoothies, muffins, or just by the spoonful! Enjoy!


Store the pumpkin butter in an airtight container in the fridge. Tip: Schoolyard Sugarbush told me that light maple syrup has a delicate vanilla flavor while medium maple syrup has a little less vanilla flavor and more maple. Dark maple syrup has a robust maple flavor and is great for pumpkin butter! Feel free to experiment with the different types of maple syrup!  

17th Annual International Rutabaga Curling World Championship to be held December 20 at the Ithaca Farmers Market!

Attention, Rutabaga loyalists, extreme sports fans, cruciferous athletes, ne'er-do-wells, hardened criminals, families with children, and folks with well insulated coats: The Ithaca Farmers Market has announced that the 17th Annual Rutabaga Curling World Championship will again be held at the market's Steamboat Landing pavilion, December 20th, the last Saturday market for the 2014 season. Market starts again in January, indoors at The Space @ Greenstar. Games start at High Noon, and there will be a Turnip Toss for youngsters, who are for some reason extraordinarily talented at root tossin' and so have been banned from normal Rutabaga play. Registration fees include your very own rutabaga to bring home and turn into soup. The Cruciferous Choir will be in attendance with their Rutabaga-ized version of Handel's Messiah. To get involved with the Rutabaga Curl pre-event planning, contact aaronmunzer@ Volunteers are welcome with open arms, and bushels of rutabagas to grade.

This soothing soup contains a rainbow of fresh produce!

This is a nicely spiced, yet soothing, fall soup, made with a plethora of fresh market produce! Thanks to our intern, Emma Anderson, for this recipe, and for more to come in the fall semester! Ginger Golden Beet and Rainbow Carrot Ginger Soup • 1lb Rainbow Carrots • 1lb Golden Beets • 1 inch Ginger Root • 1 Medium Onion • 3 Garlic Cloves • 1⁄2 Orange • 2 tablespoons Oil (Olive or Coconut) • 4 cups of Broth (chicken or vegetable) • 1 Bay Leaf • Salt and pepper to taste • Coconut Milk (optional)   Instructions: 1. Preheat the oven to 375 degrees Fahrenheit. 2. Peel and chop the beets and carrots. Save the beet greens for later. IMG_7738 3.  Smash the garlic cloves to release their oils. 4. Put the beets, carrots and garlic into a baking dish.


5. Add 1 tablespoon of oil and toss everything together. 6. Put the baking dish in the oven and roast the vegetables for 20 minutes. Remember to mix the vegetables at least once.


7. While the vegetables are roasting, heat one tablespoon of oil in a stockpot. Dice the onion and sauté it until it is translucent, about 5 minutes. 8. Peel and grate (or chop very finely) the ginger and add it to the onion. Sauté for 3 minutes on medium low.




9. Add the broth, the roasted vegetables and bay leaf to the stockpot.


10. Zest and juice 1⁄2 of an orange and add it to the soup. 11. Bring the soup to a boil and reduce the heat to a simmer. Let the soup simmer for 20 minutes. 12. While waiting, clean the beet greens.


13. Once the soup is done simmering, the vegetables should be tender. Remove the bay leaf and either blend the soup in a blender or blend with a hand mixer until the soup is creamy. Add salt and pepper to taste. 14. Saute the greens and use them either as a side dish or put them in the soup. IMG_7760 15. Serve the soup plain or with a little cream or coconut milk. 16. Enjoy! A special thank you to Humble Hill Farms for the delicious rainbow carrots! Also, thank you to Six Circles Farm for the wonderful golden beets! IMG_7758

Harvest season tomato sauce, with an ingredient that takes it up a notch!

This recipe is a gift from growing up in an Italian family who loved to cook and showed their love with every dish served at our table. Many thanks to my grandmother Rose Milito who taught me well! unnamed (2) Roasted Eggplant Tomato Sauce 4 quarts fresh tomatoes 9 medium Japanese eggplants (any variety is fine) 12 cloves garlic thinly sliced 3 medium onions chopped 1 cup olive oil divided 4 tsp kosher salt- divided or to taste 2 tsp pepper divided - or to taste 1 tbls sugar 1 tbls Fresh chopped oregano 1/2 cup chopped Fresh basil Step 1 Roast the eggplant at 425 degrees for approximately 20 minute or until tender Chop the eggplant into small cubes (10-12 cups) toss with 1/2 cup olive oil, 2 tsp salt and 1/2 tsp pepper. Spread evenly on two sheet pans and roast for 20 minutes.

Step 2 Slice the garlic and chop the onion, set aside Step 3 If using cherry tomatoes (as pictured here) cook them until soft with a touch of water. I threw my other tomatoes into the hot tomatoes to peel the skins. Once the large tomatoes start to peel (approximately 3 minutes) remove and let cool. Step 4 Strain and remove the seeds and skin from the cherry tomatoes.  I use my grandmother's Foley food hand crank mill 🙂 --Yields approximately 4 cups of sauce. Remove the skin from the larger tomatoes and crush with your hands. This feels amazing and results in a nice slightly chunky goodness. Combine both the sauce and the crushed tomatoes. You'll have approximately 8 cups of tomato base. Step 5 Sauté the onion and garlic in remaining olive oil. Move slowly until tender. This smells amazing! Add the tomatoes. As an intuitive cook, I added two handfuls of salt (2 tsp) and one of crushed pepper(1 tsp) and 1 tablespoon of sugar. Step 6 Add a bunch of chopped basil and oregano. Be as liberal as you like. This is where the flavor lives. Step 7 Add the roasted eggplant and enjoy a warm bowl of golden yumminess--this is as good as it gets!  And with all the abundance available at the Ithaca Farmer's Market, count your lucky stars for living so close, or for having the opportunity to come visit. life is good, our market is abundant.