Thank You and Goodbye (For Now)!

Saturday is the last market day of the season!  Through all the challenges of 2020, the Farmers Market has been a bright spot.  And for that we owe a lot of thanks, for the vendors who made adjustments on the fly but kept the fresh foods available, for our new-this-season pre-order site, for the Market Committee members and volunteers who devoted time, thought, and effort to making sure the market could operate safely, and most of all for our community of shoppers, who showed up (face masks and all!) to make our third season a resounding success.  Thanksgiving is a time for giving thanks and all of you have ours!  Mark your calendars:  We’ll be back April 17, 2021!!  Until then, make one last trip to Barrett Elementary School on Saturday, November 21, from 8 a.m. to noon.  And don’t forget your pre-ordersWe’ll see you (and your face masks) at the Market!

Market Policy Reminders:

  • 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.

Lubber Run Farmers Market will close for the season at the end of the market day on November 21, the Saturday before Thanksgiving.   Next year’s market will open on Saturday, April 17, 2021.

But for those wishing to continue enjoyment of seasonal local fruits, vegetables, and other produced foods until the Lubber Run Farmers Market reopens, you are encouraged to shop at the Westover Farmers Market in Arlington.  That year-round market on Sunday mornings is located in front of the Westover Library at 1644 N. McKinley Road.  Its hours December through April are 9 a.m.-1 p.m. 

Several vendors at Lubber Run also sell at Westover:  Cold Country Salmon ● Dimitri Olive Farms ● Great Valley Farms ● Hog Haven Farm ● King Mushrooms ● Old Blue BBQ ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm.  Both markets are operated by Field to Table, Inc. Continue to support our local farmers in the mid-Atlantic region and other regional food producers.  Keep putting healthy food on your table until Lubber Run returns in the spring! 


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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Dimitri Olive Farms
Dimitri Olive Farms
Great Valley Farms
Great Valley Farms
Hog Haven Farm
Hog Haven Farm
J'aime Madeleine
J’aime Madeleine
King Mushroom Farm
King Mushroom Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Old Blue BBQ
Old Blue BBQ
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
The Fermented Pig
The Fermented Pig
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Roasted Brussels Sprouts with Warm Honey Glaze

A perfect side dish for your Thanksgiving table!!

Roasted Brussels Sprouts with Warm Honey Glaze

Ingredients

  • 1½lb. brussels sprouts, trimmed, halved
  • ¼ cup extra-virgin olive oil
  • ½ tsp. kosher salt, plus more
  • Freshly ground black pepper
  • ¼ cup honey
  • ⅓ cup sherry vinegar or red wine vinegar
  • ¾ tsp. crushed red pepper flakes (optional)
  • 3 Tbsp. unsalted butter
  • 3 scallions, thinly sliced on a diagonal
  • 1 tsp. finely grated lemon zest

Instructions:

  1. Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in large bowl; season with salt and black pepper.
  2. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast on bottom rack until softened and deeply browned, 20–25 minutes.
  3. Meanwhile, bring honey to a simmer in small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
  4. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
  5. Transfer brussels sprouts to large bowl. Add glaze and scallions and toss to combine. Transfer to platter and top with lemon zest.

Recipe from bonappetit.com

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

LRFM Salutes Veterans!

As we move past Veteran’s Day and into the season for giving thanks, the Lubber Run Farmers Market salutes our servicemembers and their families.  Thank you for your service and your sacrifice!  

Join us at the Farmer’s Market on Saturday for the penultimate market day this season.  We’ll continue to collect for the AFAC Food Drive and, of course, we will have all of your favorites on hand!  Visit Barrett Elementary School on Saturday, November 14, from 8 a.m. to noon.  And don’t forget your pre-ordersWe’ll see you (and your face masks) at the Market!

Market Policy Reminders:

  • 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.

Lubber Run Farmers Market will close for the season at the end of the market day on November 21, the Saturday before Thanksgiving.   Next year’s market will open on Saturday, April 17, 2021.

But for those wishing to continue enjoyment of seasonal local fruits, vegetables, and other produced foods until the Lubber Run Farmers Market reopens, you are encouraged to shop at the Westover Farmers Market in Arlington.  That year-round market on Sunday mornings is located in front of the Westover Library at 1644 N. McKinley Road.  Its hours December through April are 9 a.m.-1 p.m. 

Several vendors at Lubber Run also sell at Westover:  Cold Country Salmon ● Dimitri Olive Farms ● Great Valley Farms ● Hog Haven Farm ● King Mushrooms ● Old Blue BBQ ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm.  Both markets are operated by Field to Table, Inc. Continue to support our local farmers in the mid-Atlantic region and other regional food producers.  Keep putting healthy food on your table until Lubber Run returns in the spring! 


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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
Hog Haven Farm
Hog Haven Farm
J'aime Madeleine
J’aime Madeleine
King Mushroom Farm
King Mushroom Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Old Blue BBQ
Old Blue BBQ
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
The Fermented Pig
The Fermented Pig
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Rotini with
Butternut Sage Sauce

Ingredients

  • 1 lb (about) peeled butternut squash pieces
  • 1 small onion, diced
  • 4 tablespoons unsalted butter or olive oil (for vegan variation)
  • 1 tablespoon finely chopped fresh sage or a small bundle, see notes above
  • kosher salt
  • freshly cracked black pepper, to taste
  • freshly grated nutmeg, optional
  • 2 oz (1 cup) finely grated Parmigiano-Reggiano, optional (omit if keeping vegan)
  • 1 lb penne, rigate, rotini, or whatever pasta shape you like

Instructions:

  1. Heat butter or olive oil in a 5- to 6-quart pot over moderately high heat.  Add chopped sage and cook until fragrant, about 15 seconds.  Add cubed squash, diced onion, 1 1/2cups water, 3/4 teaspoon salt, and pepper to taste.  Simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 10 to 15 minutes.
  2. If you wish, stir in Parmigiano-Reggiano.  If you have a stick blender, purée in pot.  If you don’t, transfer to food processor or blender and purée until smooth.  Add salt and a grating of fresh nutmeg to taste.  The sauce should be thick enough to coat the back of a spoon; if too thin, simmer over low heat to thicken.
  3. While squash simmers, cook pasta in a 6- to 8-quart pot of boiling water with a large pinch of kosher salt until al dente.  Reserve 1 cup pasta cooking water, then drain.
  4. Place pasta in serving bowl. Toss with enough butternut-sage sauce to coat.  If necessary, add a bit of the reserved cooking water to thin it out.  Serve with cheese.

Recipe from alexandracooks.com

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

AFAC Food Drive!

Saturday and through the remainder of the season (the Market closes for the season after November 21), the Lubber Run Farmers Market will be collecting non-perishable goods along with fruits and vegetables from our vendors to support the 2,400 Arlington families and individuals who are food insecure in our community.  Please bring canned goods, cereals, or other items to the market and help us support the Arlington Food Assistance Center.  The foods needed most are: canned tuna, canned meats, canned soups, canned vegetables, peanut butter (plastic jars), low sugar cereal, apples, peppers, onions, carrots, squash, potatoes, hearty greens and salad.  Bring your donations to Barrett Elementary School on Saturday, November 7, from 8 a.m. to noon.  And don’t forget your pre-ordersWe’ll see you (and your face masks) at the Market!

Market Policy Reminders:

  • 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.

Who are we

On Saturday, September 12th, a map pin survey of market customers was conducted at the Lubber Run Farmer Market.  Customers arriving at the market were asked to place a pin a map of Arlington County to indicate where they live. Above are the survey results.  Each pin represents a customer household, not a single customer.  Fascinating!  

November Produce Calendar

Apples – Arugula – Basil – Beans (Green, Snap) – Beets – Broccoli – Broccoli Rabe (Rapini) – Brussel Sprouts – Cabbage – Carrots – Cauliflower – Celery – Celery Root – Chard – Chicories – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Kohlrabi – Leeks – Lettuce – Mint –Mushrooms – Onions – Oregano – Parsley – Parsnips – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Winter Squash

Lubber Run Farmers Market will close for the season at the end of the market day on November 21, the Saturday before Thanksgiving.   Next year’s market will open on Saturday, April 17, 2021.

But for those wishing to continue enjoyment of seasonal local fruits, vegetables, and other produced foods until the Lubber Run Farmers Market reopens, you are encouraged to shop at the Westover Farmers Market in Arlington.  That year-round market on Sunday mornings is located in front of the Westover Library at 1644 N. McKinley Road.  Its hours December through April are 9 a.m.-1 p.m. 

Several vendors at Lubber Run also sell at Westover:  Cold Country Salmon ● Dimitri Olive Farms ● Great Valley Farms ● Hog Haven Farm ● King Mushrooms ● Old Blue BBQ ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm.  Both markets are operated by Field to Table, Inc. Continue to support our local farmers in the mid-Atlantic region and other regional food producers.  Keep putting healthy food on your table until Lubber Run returns in the spring! 


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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Dimitri Olive Farms
Dimitri Olive Farms
Great Valley Farms
Great Valley Farms
Hog Haven Farm
Hog Haven Farm
J'aime Madeleine
J’aime Madeleine
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Old Blue BBQ
Old Blue BBQ
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
The Fermented Pig
The Fermented Pig
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Farmers Market
Vegetable Soup

Ingredients

  • 1-2 tbsp olive oil
  • 1 medium onion diced ( or a large leek)
  • 2 cups diced carrot (2 medium carrots)
  • 2 cups diced celery (2 stalks)
  • 1 cup diced fennel bulb (optional)
  • 4 cloves garlic rough chopped
  • 1 tbsp fresh thyme (or oregano or tarragon or sub 1 1/2  tsp dried thyme, or dry Italian seasoning or Herbs de Provence )
  • 2 tbsp white wine, vermouth, sherry cooking wine– all optional
  • 2 cups diced zucchini or yellow summer squash
  • 2 cups chopped green beans
  • 1 ear corn, kernels cut off
  • 4 cups veggie stock or broth, chicken or beef stock, or bone broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon kosher salt

Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans (like chickpeas, white beans, etc) or cooked grain. 

Instructions

  1. In a large pot or dutch oven, heat oil over medium heat.  Add onion and saute until deeply golden and fragrant, 5 minutes.
  2. Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often.  At this point, if desired, splash with white wine, dry vermouth, or sherry wine (all optional) and cook it off.
  3. Add zucchini and green beans (and optional tomatoes, cabbage, potatoes, or bell pepper), stock, water, bay leaves and salt (corn will be added later).
  4. Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes.  Add corn.  Cook 3-4 more minutes, then stir in the fresh parsley.
  5. Taste.  (If leaving tomatoes out, consider adding a tiny splash of acid, such as lemon juice or apple cider vinegar, but be very conservative, and add more to taste).  Season with pepper and a pinch of cayenne or chili flakes.
  6. Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata (Italian herb sauce) – a delicious way to finish the soup!

Some options to consider:

If using tomatoes, add a tablespoon of tomato paste for extra richness.

Or add 1/2 cup quinoa (uncooked) or cooked beans to add heartiness.

Or add a big handful of chopped greens (spinach, chard, arugula) to the soup at the end!

Recipe from www.feastingathome.com

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

Happy Halloween!

It’s the spooky time of year!  For those in walking distance, be sure to admire all the fabulous Halloween decorations in the neighborhood as you walk to the market.  Once there, stock up on healthy fruits and vegetables to counteract all that candy!  And Saturday morning is not too late to grab a pumpkin or two!  The Market is boo!-ming this time of year (see what I did there?)!  Come by for your treats at Barrett Elementary School on Saturday, October 31, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders! 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.

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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Old Blue BBQ
Old Blue BBQ
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
The Fermented Pig
The Fermented Pig
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Jack O Lantern
Stuffed Peppers

Ingredients

  • 4 orange bell peppers
  • extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp. chili powder
  • 1 lb. ground beef or ground pork or sausage
  • 1 c. cooked white rice
  • 1 c. low-sodium chicken broth, divided
  • 1 (15-oz.) can fire-roasted tomatoes (or roast your own!)
  • 1 c. shredded Monterey Jack, divided

Instructions

  1. Preheat oven to 350°. Cut off and reserve top of each pepper. Remove and discard cores and seeds. Using a sharp paring knife, carve a Jack O’Lantern face into each pepper. Drizzle the inside of each pepper with oil and season generously with salt and pepper. Place the peppers upright in a large baking dish along with the pepper tops.
  2. Heat a tablespoon of oil in a large nonstick skillet. Cook onions until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.  Add beef/pork and cook until meat is no longer pink, breaking up meat with a wooden spoon. Turn off heat and drain fat.
  3. Return skillet to stovetop over medium heat. Season with salt and pepper to taste and stir in chili powder. Add fire-roasted tomatoes, 1/2 cup chicken broth, cooked rice and 3/4 cup of cheese. Stir until evenly combined.
  4. Divide rice and beef mixture between hollowed out peppers. Top with remaining 1/2 cup of cheese.
  5. Pour remaining 1/2 cup chicken stock into pan. Cover with foil and bake for 30 minutes. 
  6. Remove foil and cook for another 10 to 15 minutes, or until peppers are tender and cheese is melted.

Recipe from www.delish.com

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

A Visit from the Art Truck!

The Arlington Art Truck visits the Farmers’ Market this Saturday with pre-packaged kid’s art projects for you to take away and make at home.  Pick up your art kits from the Truck and then head to the Market for snacks to tide you over while you create!  We should always make time for art!  Find your inspiration at Barrett Elementary School on Saturday, October 24, from 8:00 am to 12:00 pm.  And don’t forget your pre-ordersWe’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.

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


New Vendor!

King Mushroom Farm

Westover Market favorite King Mushrooms joined the Farmers Market last weekend and will be with us this Saturday and all the market days in November.  Located in Barclay, Maryland, King Mushrooms offers fresh, local, gourmet mushrooms.  They also feature mushroom soup, dried mushrooms (which are great in your own soups!), and marinated mushrooms.  And you have to take a look at the grow-your-own-mushroom bags, perfect for those of you who want to experiment and harvest your very own mushrooms!   Stop by and check it out!   

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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Dimitri Olive Farms
Dimitri Olive Farms
Great Valley Farms
Great Valley Farms
King Mushroom Farm
King Mushroom Farm
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Old Blue BBQ
Old Blue BBQ
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
The Fermented Pig
The Fermented Pig
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Mixed Mushroom
Sheet Pan Gnocchi

Ingredients

  • 1 pound mixed wild mushrooms
  • 2 medium shallots
  • 1 pound  fresh, shelf-stable, or frozen potato gnocchi
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh thyme leaves, for garnish (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF
  2. Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.
  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

Recipe from www.kitchn.com

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

The Stunning Colors of Fall!!

Fall colors are not limited to the leaves on the trees.  The Farmers Market is at its most colorful in the fall!  Reds, oranges, yellows, greens, and purples.  Find one of each and fill your baskets with your own personal rainbow at Barrett Elementary School on Saturday, October 10, from 8:00 am to 12:00 pm.  And don’t forget your pre-ordersWe’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.

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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Commonwealth Bee Co.
Commonwealth Bee Co.
Dimitri Olive Farms
Dimitri Olive Farms
Great Valley Farms
Great Valley Farms
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Old Blue BBQ
Old Blue BBQ
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
The Fermented Pig
The Fermented Pig
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Dutch Apple Bread

Ingredients

  • 1/2 cup softened butter
  • 1 cup granulated sugar
  • 2 eggs large
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 cups diced peeled green apple
  • 1/2 cup chopped walnuts or pecans

Topping

  • 5 tbsp cold butter
  • 1/3 cup flour
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp ground cinnamon

Vanilla Glaze

  • 1 tbsp melted butter
  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line a bread pan with parchment paper or spray with non-stick cooking spray.
  2. Cream butter and sugar in mixing bowl. Add eggs, milk and vanilla and stir to incorporate. Mix in flour, salt, and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
  3. For topping, combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle over batter in pan.
  4. Bake for 55-60 minutes, until toothpick inserted in bread comes out clean.
  5. Let cool. Remove from pan. Whisk glaze ingredients together until smooth and drizzle over top of bread. Slice and serve.
  6. Store leftovers in an airtight container.

Recipe from www.butterwithasideofbread.com

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

There’s a Chill in the Air!

The beginnings of a fall cool-down means that it’s time for all the cosy comfort that the Farmers Market has to offer.  Whether you’re looking for the ingredients for a hearty soup, a flaky pie, or a family-pleasing pasta, the Market’s got what you need.  Shop for your comfort food fixings at Barrett Elementary School on Saturday, October 3, from 8:00 am to 12:00 pm.  And don’t forget your pre-ordersWe’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.

Keep an eye out for the following new offerings from your favorite vendors!

Sables (in raspberry and apricot) at J’aime Madeleine

Feta and Spinach Empanadas at Ana’s Twist

Nutella Macarons at Bunny Bakery

October Produce Calendar

Apples – Arugula – Basil – Beans (Green, Snap) – Beets – Broccoli – Broccoli Rabe(Rapini)Brussel Sprouts – Cabbage – Carrots – Cauliflower – Celery – Celery Root – Chard – Chicories – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Kohlrabi – Leeks – Lettuce – Mint –Mushrooms – Onions – Oregano – Parsley – Parsnips – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Winter Squash


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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Ingredients

  • Salt
  • 8 ounces orzo pasta
  • Grapeseed, peanut, or vegetable oil
  • 1 large sweet potato, diced
  • 2 medium onions, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 6 ounces shiitake mushrooms, stems removed and caps diced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons soy sauce
  • 3 big leaves Swiss chard or kale, stalks removed and leaves finely chopped (about 2 cups)
  • Freshly ground black pepper
  • Shaved Parmesan cheese (optional)

Recipe from www.thekitchn.com

Instructions

  1. Heat a large pot of water to boiling and salt generously. Cook orzo until barely al dente, 6 to 7 minutes. Drain and toss with a drizzle of oil so that orzo is lightly coated.  Set aside.
  2. Heat large sauté pan over high heat. Drizzle oil and heat until very hot.  Add sweet potatoes in a single layer. Cook over high heat until they begin to caramelize, about 4 minutes. Flip sweet potatoes and cook 3 minutes more. 
  3. Turn heat to medium and push sweet potatoes against side of pan. Add onions to center of pan and season lightly with salt. Cook, stirring occasionally, until onions begin to turn brown. Add garlic and ginger and stir into onions. Push onions to side of pan, next to sweet potatoes, where they will continue to caramelize.
  4. Add mushrooms to center of the pan and cook for 4 minutes without turning.  Stir  mushrooms and cook 4 minutes more. At this point, onions should be dark brown, garlic should be golden and soft, and potatoes should be softening.
  5. Whisk together vinegar, soy sauce, and 2 tbsp oil. Pour into pan with vegetables and mix everything together, scraping bottom. Cook for 3 minutes.
  6. Turn heat to high.  Add orzo gradually, stirring and scraping constantly. Cook, letting the orzo brown on bottom of pan, then scraping, for about 5 minutes.
  7. Add greens and cook until barely wilted, about 1 minute. Remove from heat, taste, and season as needed. Serve hot, with shavings of Parmesan if desired.

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

Everyone Loves Pre-Orders!

Have you tried the LRFM pre-order site?  Everyone loves it!  Customers love it because you can get exactly what you want, order from multiple vendors at once, pre-pay and speed up trips to the market, and, best of all, sleep in and still know your favorites will be there whenever you arrive.  Vendors love pre-orders because it helps them plan, guarantees a sale, helps with efficient preparation for the market, and prevents food waste.  It’s a win-win!  Try it out today for pick up in Saturday’s market!  And grab anything else you might need (or just want!) at Barrett Elementary School on Saturday, September 26, from 8:00 am to 12:00 pm.   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.

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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Smashed Peach & Poblano Grilled Cheese

Ingredients

  • 2 medium peaches, halved and pitted
  • ½ teaspoon ground ancho chile pepper (optional)
  • 4 slices sourdough bread
  • 3 ounces sliced sharp white cheddar cheese
  • 1 large fresh poblano pepper, roasted* and cut into strips
  • 4 slices bacon, crisp-cooked 
  • 2 tablespoons softened butter

*To Roast Poblanos

Preheat oven to 425°F. Cut poblano pepper in half lengthwise; remove stems and seeds. Place cut sides down on a foil-lined baking sheet. Roast 20 to 25 minutes or until tender. Wrap in foil. When cool enough to handle, peel and discard skin. Chill up to 3 days.

Recipe from www.bhg.com

Instructions

  1. If desired, sprinkle cut sides of peach halves with ground chile. Using a potato masher or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.
  2. Top two bread slices with cheese slices. Add two peach halves, poblano strips, and bacon to each. Top with remaining bread slices. Butter both sides of each sandwich.
  3. Cook sandwiches in a hot skillet over medium heat for 2 to 3 minutes or until toasted. Turn; repeat on other side until cheese melts.  Makes 2 sandwiches.

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

Fall Arrives!

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.


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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
Twin Springs Fruit Farm
Twin Springs Fruit Farm

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

  1. Preheat oven to 400F and line a large baking sheet with parchment paper.
  2. Chop pumpkin, cauliflower, and parsnip into approximately 1 inch pieces.  The cauliflower florets can be a bit larger.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Volunteer at the Market

Happy Labor Day!

Time to enjoy the fruits of our labors, and especially those of our farmers and vendors!  Start out your Labor Day weekend with a visit to the Farmers Market for everything you need for a holiday celebration!  Grab one of everything at Barrett Elementary School on Saturday, September 5, 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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Farmers Market Enchiladas

Ingredients

  • 1½ lb yellow squash, thinly sliced
  • 1½ lb zucchini, thinly sliced
  • ¼ cup butter, divided
  • 2 cups diced sweet onion
  • 2 garlic cloves, minced
  • 3 cups corn kernels
  • 1½ cups shredded white cheddar cheese
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 eggs, lightly beaten

Recipe from plainchicken.com

A perfect side dish with chicken, burgers, or your favorite Labor Day main dish!

Instructions

  1. Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
  2. Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
  3. Add garlic and cook and additional 2 minutes. Remove from heat.
  4. Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese.
  5. Spread mixture into prepared pan.
  6. Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
  7. Bake uncovered for 45 to 50 minutes.

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