CNY Regional Market

This is what charcuterie dreams are made of We love when customers share their recipes and market finds with us, thank you @rachaelmt for the inspiration! #buyfreshbuylocal #charcuterieboardsofinstagram

Tapas are a perfect way to shake up dinner plans at home! And our must have dish for every tapas night is Whipped Ricotta Bruschetta Come to the market this weekend for your ingredients and share your creation! Here’s how to make it: Preheat oven to 350 degrees... Slice bread into half inch pieces and arrange into a single layer on a baking sheet. Bake for 5-8 minutes. In a mixing bowl combine ricotta, French minced herbs, 1tsp of garlic powder and a half tsp of salt. In a separate bowl, combine chopped tomatoes, basil, olive oil, vinegar and a half tsp of salt. Evenly distribute ricotta mixture to bread pieces and generously top each slice with tomato mixture. Return assembled bruschetta to the oven for 5-8 minutes. Enjoy!

An entire month of Girl Power? You bet we're celebrating! Featured this week, we'll share recipes for brilliantly delicious charcuterie boards and tapas, all the makings you'll need when you invite over your gal pals or the women in your life who inspire you. International Women's Day is sponsored worldwide by the @unitednations . However, the UN did not create this special celebration. The roots of this day originate from the late 1800's and early 1900s. Growing from women's socialist movements and early women's trade union groups, the first International Women's Day was held in 1911. The event grew from there, and has been celebrated annually since. The focus is upon women workers, and advancing women's rights in the workforce, politics and society. Who in your network will you be celebrating this month?

There’s nothing like homemade Mac & Cheese to get us through the end of winter! Ingredients 1 pound of small shell or elbow pasta 1/4 cup unsalted butter... 1/2 cup flour 3/4 tsp salt 1/2 tsp black pepper 1/2 tsp paprika 1 cup of milk 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded Directions 1. In a large pot, cook noodles in boiling water until al dente. Drain and put aside 2. In a medium pot, melt butter. Then whisk in flour, salt, pepper, and paprika. 3. Slowly add milk, whisking until combined. 4. Reduce heat to low and slowly add in cheeses. Stir until melted. Add pasta to cheese mixture and toss to combine. Let sit for 5 minutes to thicken.

We are proud to tell you that our Market can take you beyond the U.S. borders! One of our vendors Josephine offers authentic Mediterranean dips, pitas, soups, and more - find her in E-Shed on Saturdays! #shoplocalsyracuse #foodiesofinstagram #yourcitysbest

The perfect meal doesn’t exis..... Ground Turkey Skillet with Sweet Potato Ingredients... -2 tbs olive oil -3 Sweet potatoes, peeled & diced -1 lb of ground turkey -1/2 cup diced onion -salt & pepper to taste -1 cup of spinach -1 tsp garlic powder -1/3 cup shredded mozzarella cheese Directions 1. In a large skillet, heat olive oil over medium heat. Add the onions and sweet potatoes, cook for 3-5 mins. Add ground turkey, salt & pepper. Stir frequently until turkey is cooked and sweet potatoes are tender. 2. Add the spinach and garlic powder. Cover the skillet and cook over low heat for 10 minutes. 3. Sprinkle with mozzarella and let it melt before serving.

Of our 300+ vendors, many of their families have been on the Market since we opened in 1938. Who remembers our early years? #history #farmersmarket #goodlifecny #visitsyr #buylocal #shopfresh

Stay warm on these chilly fall days with ’s from C&B Wholesale! Charlie (pictured above) has been a vendor at the Market for 45 years! Selling a variety of merchandise such as gloves, sunglasses, Rada Cutlery & sweatshirts. Find Charlie’s stand Saturdays & Sunday’s in A-Shed.

Have you heard of cerlaric? A specialty of farm fresh, locally grown Delaney Farms This local family owned & operated farm has mastered growing the highest quality vegetables with no GMO's. Three generations of farmers showing us the true meaning of working together to provide their customers with 100% homegrown delicious produce. Pack your totes with unique take homes such as black Garlic, slow cooked for 12 days at a low temperature, and mad hatter peppers, perfect to sw...eeten up a salad. As for your newfound love of celeriac - also called celery root - Joanne (pictured in between her two sons) suggests adding to mashed potatoes for some extra flavor. While visiting their three generations in D Shed, grab some sweet corn, bell peppers, winter squash, tomatoes, and bright, bright greens. #vendorhighlights #fresh #buylocal #farmersmarket #vegetables #flowers

A slice of heavenPizza 3 ways from @meals.from.meelz ! Spicy red pepper tomato mozzarella / Pesto mozzarella / Truffle hummus with brie & beets. 1. Bake cauliflower crust for 10 minutes on each side (this one is from @traderjoes) ... 2. Prep your toppings 3. Start dividing the pie and adding the sauce. One quarter spricy red pepper tomatoe sauce, spinach, mushrooms, tomatoes, and mozzarella cheese. Another quarter kale-basil pesto from @traderjoes with tomoatoes, spinach and mozzarella. On the remaining half, truffle hummus, sweet beets, brie, onions, goat cheese, and drizzles of honey & balsamic Cost: 1 lb of sweet & regular beets for $3 2 bags of spinach for $6 mushrooms for $1 wildflower local honey for $6 truffle hummus for $7 gf pumpkin bread for $6 garlic-dill goat cheese for $5 mozzarella balls for $4 truffle hummus for $7 #glutonfree #vegetarian #marketmeal #fresh

Vegan from my head To-Ma-Toes @vegananfoodantiblog, Market regular, curated a vegan-friendly market meal for a total of $17 total, serving 3-4 people. 1 medium spaghetti squash ... 6-8 oz chestnut mushrooms 1 small leek 5-6 cherry tomatoes halved 1 tbs curry powder 2 tbs vegan butter 1 tbs tahini 1 lemon 1/2 tbs chopped cilantro & kosher salt Preheat oven to 375 Cut off both sides of spaghetti squash. Stand squash upright on your cutting board and slice down through it from top to bottom, dividing it in half. Scoop out all seeds and excess stringy bits with a spoon. Coat each interior with oil and a generous amount of salt and place each half interior side down on a foil lined baking sheet. Bake squash in oven for 40-60 minutes. When you're easily able to pierce through the interior side with a knife, the squash is finished cooking. Remove from the oven and let cool slightly. With a fork, scape out the flesh of squash to remove in spahgetti-like strands. While squash is baking, trim the tough ends off of the mushroom stems. Wash the mushrooms under cold water to remove any dirt and then lay out to air dry. Prepare a leek by removing the roots and the upper darker green portion. Slice the leek in half going from top to bottom, checking for any dirt and clean if necessary. Coat mushrooms and leek with oil, season with salt and lay them on a baking sheet. Roast mushrooms and leeks in the oven until golden brown for 10 minutes. Allow to cool slightly and cut them into bite sized pieces. In a medium sauté pan, melt butter with curry powder until aromatic. Toss with your squash strands, mushrooms, leeks and halved cherry tomatoes until well coated and warmed through. Season with salt to taste, drizzle on tahini and lemon juice, and serve topped with cilantro, pepitas and pea shoots. Cost: Squash $2; Mushrooms $6; Cilantro $1; Cherry tomato $3; Pea shoots $4; Leek $1

Truck on over to the farmers market this weekend. Shop fresh and buy local just as our fellow neighbors have done so for generations Shop at our Thursday farmer's market open this year until November 19, our Saturday market and/or our Sunday flea market which are both open year round. See you between 7am - 2pm #seeyouatthemarket #flashback #history #visitsyr #community #supplychain #shopfresh #buylocal #food #farmersmarket #1938

Lloyd is in A Shed with these hand-rolled, twisted treats uniquely made just for you With Martin's Pretzels bakers, whose average pretzel twister rate is 12-15 per minute, they proudly share their commitment to slow, artisan food-- a process that remains unchanged since the first Martin’s Pretzel came out of the drying oven 80+ years ago. HANDMADE FOREVER is their company saying In the early 1900s, the industrial revolution machinery helped bakers speed up the pretzel mak...ing process, a change that was also more economical. Although machines dominated the industy, they did virtually nothing to improve quality. Amidst the Great Depression, the Martin family began hand-crafting these extraordinary Pennsylvania Dutch Pretzels which first appeared in Union Square Farmers Market in 1982. Today, you can visit Lloyd in A Shed on Saturdays between 7am-2pm to get your pretzel fix -- it's all you KNEAD. We suggest a side of peanut butter from their stand as well Shop fresh year round at our farmers market on Saturdays, until November 19 on Thursdays or year round at our flea market on Sundays between 7am - 2pm #handmade #authentic #pretzels #foodies #cny #nyc #farmersmarket #familyowned #familybusiness #business #food #buylocal

As much as we all love dogs, only service dogs are allowed at Market. Friendly reminder to please abide by this rule. Just getting a sniff of Hey Rose dog treats. This service dog was such a good pup. No noise. No jumping around.

Staple Breakfasts Never Get Old Avocado toast and eggs filled with healthy fats, fiber, protein, complex carbs, and greens. A perfect post gym fuel cooked in garlic ghee, topped with kale micro-greens, and flax seed bread OR scroll through to a veggie filled omelet topped with micro-greens, homemade, dairy-free pesto and garlic sauerkraut. And who likes hot sauce ... @east.coast.avocado made the besto pesto himself In a food blender, blend 3 huge cloves of garlic with 3cups of fresh basil, 1/2 cup of almonds, 1/3 cup of EVOO, 3 Tbl of nutritional yeast, jusice of 1 lemon, black pepper, and enough salt to taste. Add 1 TBL of water at a time until you reach your desired consistency. Send us your recipe to share with our community of farmers market shoppers Thanks for sharing @east.coast.avocado #avacadotoast #breakfast #visitsyr #eggs #community #eat #buylocal #farmersmarket #microgreens #omelette

The new kid on the block is gluten free Growlers, bottles, and Anything But Beer galore A new taproom in Syracuse, Anything But Beer founders Logan Bonney and Brittany Berry, created a brewery and kitchen that is entirely grain/gluten-free. The ale-chemy of some brews Brittany shares, "are like ciders made from fruits beyond apples, [while] others are reminiscent of cocktails, wines or tonics, and we have some that fit nicely in the growing sour/fruited ale category of th...e craft beer realm." The two founders and staff also prioritize health. "People are becoming more aware of their health," Brittany says, "and we don't think they should have to 'cheat' to go out and socialize." Indulge in the brilliance of a gluten free craft and support our new neighbor See them in D Shed today! See the @cnygoodlife Sept/Oct edition for the remaining interview and more details -- shoutout to their staff for introducing this new company to our community #glutenfree #glutenfreerecipes #craftbeer #beer #farmersmarket #visitsyr #cnygoodlife #smallbusiness #smallbusinessowner

flowers & flames

Providing BEElicious honey which is made in local Manlius, Jack has been vending with us for 33 years He closed his warehouse in 1987 and with quite a bit of merchandise to sell, he rented a booth in C Shed at our Market. Over the years, he moved to B Aisle and then to A Shed where he's located today. He's sold everything from glassware to books or bread from local bakeries. At 72 and new to retirement, he has no interest in sitting at home. Outside of the Market, he spend...s two days a week volunteering at the Upstate Cancer Center where he also recieved treatment himself after undergoing surgery for thyroid cancer in 2007 and prostate cancer in 2010. @upstatemedical writes, he's an example of a cancer survivor giving back. When others learn his story, "they just open up," he said. "I can sympathize and empathize." An Irish decenst he has the gift of gab and wants to give people hope that they too can get through treatment. If you haven't met Jack in the last 33 years he's been at the Market, you can find him in A Shed on Thursdays between 7am - 2pm. See you at the Market! #community #farmersmarket #outdoormarket #buylocal #honey #bees #togetherness #cancer #empathy #shopfresh #food #foodies