The End of Summer!!

As summer comes to an end, take a minute to explore all of the prepared foods the Farmers Market has to offer.  Delicious and easy, they are a huge timesaver!  Try the empanadas from Ana’s Twist for a perfect weekday lunch (and don’t forget to pick up some fruit sorbet for dessert).  Have some borek and stuffed grape leaves from Ozfeca as an easy weeknight dinner (with Turkish cookies or baklava for dessert).  Sample the fantastic barbecue sandwiches at Old Blue BBQ — we promise that 8:00 am is not too early for BBQ!   Or try my favorite — assemble a charcuterie platter from sausages, salumi, and pancetta at the fermented pig, crusty bread from Baguette Republic, cheese from Cheese Goatees, and jam from Great Valley Farms.  You simply can’t go wrong!  Find your favorite timesaver at  Barrett Elementary School on Saturday, August 8, 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.

Market Map

An interactive Market Map for each week of the Market is always available here.


Pre-Order at Lubber Run To Go!!
One-Stop Shopping from Multiple Vendors
for Saturday Pick-up!

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!


Hog Haven Farm

RECIPE OF THE WEEK

Farmers Market Enchiladas

Ingredients

  • 4 1/2 cups fresh tomatoes, chopped (any varieties)
  • 3 medium zucchini, quartered lengthwise and sliced
  • 1 poblano pepper, seeded and chopped
  • 8 ounces sliced fresh mushrooms
  • 8 ounces cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cups shredded Monterey Jack cheese
  • 1 cup crumbled queso fresco or feta cheese, divided
  • 1/2 cup minced fresh cilantro, divided
  • 2 tbsp lime juice
  • 14 corn tortillas (6 inches), warmed
  • 1 can (15 ounces) enchilada sauce

Recipe from tasteofhome.com

Instructions

  1. Preheat oven to 400°.  In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne.  Toss to coat.  Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom.  Roast an additional 10 minutes or until vegetables are tender.  Return to bowl and cool slightly.
  2. Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice.  Place a scant 1/2 cup vegetable mixture off center on each tortilla.  Roll up and place in a greased 13×9-in. baking dish, seam side down. T op with enchilada sauce; sprinkle with remaining queso fresco.
  3. Bake, uncovered, until heated through and cheese is melted, about 20 minutes.  Top with remaining cilantro.

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!

Volunteer at the Market