It’s still a little warm and steamy, but fall is officially here! Time for sweet potatoes, pumpkin, apples, and … pies! Fall is the best time to experiment with everything in a pie crust — whether you prefer the sweet or the savory … or both! Who says you can’t have pie for dinner and for dessert? Pick up the filling for your favorites at Barrett Elementary School on Saturday, September 12, from 8:00 am to 12:00 pm. Don’t forget your pre-orders for Saturday pickup! We’ll see you (and your face masks) at the Market!
Market Policy Reminders:
No changes as Arlington moves to Phase 3
- Face coverings are required for all persons attending the market. Vendors are also required to wear face masks, as well as food-handling gloves.
- All customers should enter the market through the Barrett School parking lot entrance closest to N. Henderson. Only one-way traffic will be allowed in the market with the exit in the parking lot closest to N. Park. Once they have completed their shopping, customers can return to the N. Henderson entrance via the sidewalk near the school behind the vendor tents.
- Gatekeepers will be monitoring how many customers are in market space at any one time in order to comply with the requirements of physical distancing. Please be patient as there may be an appropriately-spaced line to enter.
- Almost all food sold in the market will be prepackaged to minimize browsing. Discussions with individual vendors should in compliance with the 6-foot physical distancing rule.
- Credit card payments are encouraged by most vendors.
- Only one adult family member should enter the market to pick up purchases.
- Kindly leave kids at home. We love children, but they add to crowding at market and pose a risk to our senior shoppers.
- Please don’t come to market if you are unwell or at high-risk.
- Wash your hands thoroughly as soon as you return home.
- If you have any concerns, don’t hesitate to ask one of the market managers.
September Produce Calendar
Apples – Arugula – Basil – Beans (Green, Snap) – Beans (Shell) – Beets – Broccoli – Cabbage – Carrots – Celery – Chard – Chili Pepper – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Leeks – Lettuce – Mint – Mushrooms – Nectarines – Onions – Oregano – Parsley – Peaches – Peas (Snap, Snow, Pod) – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Watermelon – Winter Squash – Zucchini
Market Map
An interactive Market Map for each week of the Market is always available here.
Check out Lubber Run to Go! Order and pay ahead of time and pick up at the Market on Saturday morning! No need to worry if the things you need will be available — so you can focus on shopping for the things you want!
Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions.
Or click below for easy-access links and please note any applicable ordering deadlines on each site. And, remember, all vendors will have pre-packaged, grab-and-go goods available! Happy shopping!
RECIPE OF THE WEEK
Roasted Vegetable Pie with Puff Pastry
Ingredients
- 1 lb. pumpkin (approx. 1/2 a medium pumpkin), peeled
- 14 oz. cauliflower (approx. 1/3 cauliflower)
- 2 medium parsnips
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 sage leaves, minced
- 3 tablespoons thyme leaves
- 1 tablespoon olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 sheet puff pastry
- 1 egg, whisked
Recipe from www.occasionallyeggs.com
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Chop pumpkin, cauliflower, and parsnip into approximately 1 inch pieces. The cauliflower florets can be a bit larger.
- Place the vegetables onto prepared tray and mix with remaining ingredients except the pastry. Roast for 30-35 minutes, or until softened and lightly golden. Chill for at least 20 minutes in a cool spot before assembling.
- Preheat the oven to 400F again and line a large baking sheet. Once the vegetables have cooled, roll out the puff pastry between two sheets of parchment paper. Place pastry onto the baking sheet.
- Add vegetables to one half of the pastry, leaving enough space around the edges to seal the pie. Fold the pastry over and press with your fingers to seal the edges. Brush with the egg and cut a few slits into the top of the pie with a sharp knife.
- Bake for 20-25 minutes, or until very golden. Serve hot.
The Lubber Run Farmers Market needs you! The Market runs on volunteers, who help vendors set up and take down, staff the Market Tent, and oversee market policies. It’s easy to volunteer. Click here to sign-up!