With fall’s arrival, there’s nothing more exciting than looking at new seasonal treats. It’s always been a joy for me to look at the innovative additions to restaurants’ and cafes’ temporary seasonal menu. So, I decided to visit local eateries and try out some of their seasonal items, focusing on pumpkin and apple. Collegetown Bagels — Pumpkin Bar
Starting off with this iconic treat, the pumpkin bar is a three layered dessert bar with a graham cracker base, cream cheese frosting in the middle and a layer of pumpkin spice cream cheese topped with whipped cream. The pumpkin bar looks nothing but delicious and offers a great variety of flavor.
Veganism, and to a lesser extent vegetarianism, misses the point when it comes to food and environmental ethics; change my mind. Before you arm yourself with your pitchforks, think about this: I have spent pretty much every weekend at the farmer’s market for the past four months so obviously I know my vegetables. The industrialization and globalization of food production, no matter which food group, is rife with environmental and social harm. This is true especially for factory farming of animals, from deliberate fattening of Thanksgiving turkeys to overcrowding pigs and chickens. Even beyond the ethical implications, this cruel treatment has a very real impact on your food.
Ithaca Farmers Market has been a central part of the Ithaca community for over 46 years and a beloved hotspot for nearby students. With over 100 vendors, the market has allowed many aspiring entrepreneurs the chance to start their own business on a small scale without the expenses or risks usually associated with the process. As a result, throughout the years the market has helped grow brands such as Gimme Coffee, Ithaca Hummus and Emmy’s Organics. Although Ithaca Farmers Market was able to stay open during the pandemic, business was far from usual. To maintain social distancing, weekend market vendors were limited to 50% normal capacity, while the Wednesday and Sunday markets were forced to open a month later than usual.
In my last column, I wrote about my adventures at Dilmun Hill Organic Farm, a student-run farm that practices sustainable agriculture on Cornell University’s campus. That afternoon, my friend (and a student farmer at Dilmun) Teddy Matel introduced me to the paw-paw, scooped me wild-bee honey and gifted me a batch of their produce. We left Dilmun on a mission: To make a delicious meal of out these ingredients — and, more broadly, out the terroir of New York.
The produce is some of the best in the region, but what truly makes Ithaca Farmers Market shine is the abundance of incredible food vendors, each which feature deliciously unconventional cuisines from around the globe. Nearly all of the stalls advertise tasty vegetarian, vegan and gluten-free options to satisfy every preference and diet. The vast array of choices is a welcomed sensory overload, so upon arrival, make your rounds through the pavilion to take it all in, snatching some free samples of local cheeses, fruits, honey, cured meats and pestos along the way.