Ithaca Indoor Farmers Market

I was upstate President's Day weekend, and headed to Ithaca to enjoy a veggie bagel sandwich from Collegetown Bagels, hit the local TJ Maxx and check out the indoor farmers market. Now the outdoor market at Ithaca is pretty darn impressive so I wasn't sure what to expect from the "winter alternative."

But I was pleasantly surprised. The indoor market, which has been running since January, is located right downtown in the Womens Community Building (which also happens to be right across from the Dewitt Mall and the Moosewood).

There were a bunch of vendors stuffed into a room the size of a small gymnasium -- offering everything from baked goods to sprouts to meat to jewelry. In addition, some of the favorite prepared food vendors had turned out to tempt shoppers with samosa and tacos. Sadly, Macro Mamas was not among them. So I consoled myself by picking up a small bunch of baby leeks ($2.50), a head of napa cabbage ($3), parsnips, a pair of earrings ($5) and this really good piece of sweet almond brioche for $3 (hey, a half a veggie bagel only sticks with you so long). Since the following day was Chinese New Year (go Year of the Tiger!), I used the napa cabbage in a slaw inspired by a recipe in Eating Well (my new favorite food magazine). The recipe calls for cabbage to be combined with grated sweet potato instead of the traditional orange carrot. I fiddled with the recipe it a bit, cutting the amount of sweet potato in half, adding shredded snow peas, chopped mint and chopped cilantro plus rice wine vinegar for extra kick. Although you could not tell the orange was sweet potato, the end result was pretty tasty and a nice complement to the Chinese-themed meal my aunt prepared. If you happen to be in the Ithaca area next Saturday, be sure to check out the market. Sadly, it's only slated to run until the end of the month. Otherwise, you'll be stuck waiting for spring until the outdoor market opens again.

Day trip to Ithaca and Strawberry Rhubarb Muffins

I was upstate for Memorial Day weekend. Lucky for me, the stars (and dates) aligned: I got to meet my newborn niece, I got to hit the last weekend of the Friends of the Library book sale in Ithaca and I got to visit the Ithaca Farmers Market.

The Friends of the Library book sale in Ithaca, New York is really one of the best organized book sales in the country. And, as you can see by the line, it's pretty popular. I "restrained" myself and walked out with only six trade paperbacks, including a virtually new copy of "The Brief Wondrous Life of Oscar Wao" (and some romance novels and chick lit - hey, I admit it. I like escapism).

After an hour browsing the shelves, it was down Rt. 13 to the farmers market and Macro Mamas. For $13, I got a huge sampler platter to share. Filled with polenta, braised asparagus and red peppers, steamed broccoli, a cabbage slaw, greens with a lemon poppy dressing, some sweet potatoes and a black bean and corn mixture (plus a scoop of the peanut noodles) it was more than enough for two. I also got to try their lemonade and peach-apple ice tea.

The market was really alive on Saturday with tons of people browsing the stalls, or just enjoying the live music and nice weather along the banks of the Cayuga inlet. Surprisingly, there was a good selection of produce in the stalls (even two hours before close). I saw green garlic, watercress, potted plants, wine, baked goods and a seasonal favorite: rhubarb.

One of my newest blog finds is "Eggs on Sunday," written by Amy who just happens to live in Ithaca. Last week, I read about her rhubarb muffins and was hooked. So when I saw a bunch at her local market, I knew just what to do with it.

While I basically followed Amy's recipe, I did make a few modifications:

-Out of necessity (e.g., what was in the cupboard) I skipped the flax and subbed 0% Greek yogurt for the sour cream, a 50-50 mix of white and whole wheat all-purpose flour for white all-purpose flour and the pastry flour and baking powder for the baking soda. Apparently, you can sub powder for soda but not the reverse. It worked, but the end result was rather dense as it did not really rise much in the oven.

-Since I wanted to use extra large muffin tins, I doubled the flour and leavener, and used one and a half times the oil and rhubarb. But I ended up using the amounts of the other ingredients as written (sugar, eggs, yogurt). I know baking is a science. I know it was a risk. I did get worried when the dough turned out really stiff, but it worked fine.

-Perhaps because I added one cup of strawberries to the rhubarb mixture (love the combination).

-For extra spice, I included a few tablespoons of finely diced candied ginger to the topping.

Even with all of the modifications, the muffins came together really well. The combination of the whole wheat flour, extra fruit and nuts made it very satisfying (as in, I could have stopped after one muffin but of course had two any way!). Try them yourself and see if you can resist.

Someone Else's Cooking: Ithaca Farmers Market

Sometimes, visiting the farmers market is less about the food you buy to cook and consume later and more about the food you buy to consume then and there -- as I quickly accepted when I visited the Ithaca Farmers Market.

I went to school in Ithaca, but for some reason, never once in my four years there did I ventured off the hill down to the market at Steamboat Landing. In fact, I don't really remember cooking a lot at all during college, so I am sure I would have not appreciated it.

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But I think I would have appreciated the other offerings at Ithaca, including vendors featuring mini wooden clock towers, handmade cards and jewelry, baked goods and prepared food.

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Oh, the prepared food at Ithaca is like no place else -- people wait in lines 10 deep for corn fritters or peanut noodles or platters at Macro Mamas (the only macrobiotic food I have tried and actually liked), which is right next to the Cambodian stand, which is down from the burrito people.

On my last visit, I noticed a new baked goods vendor with a genius business model -- a portable wood burning oven for made-to-order $7 flat bread pizzas. On a cold and blustery day, after slogging through the muddy parking lot just to get inside the market, $7 was a small price to pay.

Apparently, many other people thought so too, as this was the last margarita "pie" they were able to make as they ran out of tomato sauce. Very thin and piping hot, we devoured it while enjoying the water view. If I went back, I might try one other versions, including a white flat bread and Mexican style flat bread (burrito people, take note).

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And if you're curious, yes, I did buy some veg at the market, including some very pretty delicata squash, but it really was a day to enjoy the market ambiance and, for once, let someone else to do the cooking.