The Farmers Market celebrates National Hispanic Heritage Month (September 15 – October 15)! Whether it is peppers and squash blossoms from Barajas Produce, fresh salsas from Great Valley Farms, locally ground but Guatemalan-sourced coffee from La Coop Coffee, or humitas, empanadas, or gazpacho from Ana’s Twist, the market can give you a celebratory taste! Tempt your taste buds at Barrett Elementary School on Saturday, September 4, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pickup! We’ll see you at the Market!
Market Policy Reminders:
- Face coverings are recommended for all persons in the market.
- Please don’t come to the 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.
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!
NOTE: The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:
RECIPE OF THE WEEK
FOR THE RAJAS
- 4 (about 1 pound total) medium fresh poblano chiles
- 2 tablespoons vegetable or olive oil
- 1 large white onion, sliced 1/4-inch thick
- 1/2 teaspoon dried oregano, preferably Mexican
- 2 garlic cloves, peeled and finely chopped
FOR THE TACO FILLING
- 1 tablespoon vegetable or olive oil
- 4 (about 1 pound total) summer squash, cut into cubes a little smaller than 1/2 inch thick
- 1 cup fresh or frozen corn kernels
- 12 squash blossoms, stames and sepals removed and sliced crosswise into 1/4-inch strips
- 1/4 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
- 3/4 cup Mexican crema, crème fraîche or heavy cream
- 12 warm corn tortillas
Recipe from rickbayless.com
Make the rajas: Roast the poblanos on baking sheet 4 inches below very hot broiler, turning regularly until skin is evenly blistered and blackened, about 10 minutes. Be careful not to char flesh—only skin. Cover with kitchen towel and let stand for 5 minutes. Rub off blackened skin, then pull or cut out stems and seed pods. Tear chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long.
In 12-inch skillet, heat oil over medium-high. When hot, add onion and cook, stirring regularly, until richly browned but still a little crunchy, about 7 minutes. Stir in garlic and oregano. After a minute or so, when garlic is fragrant, remove from heat and set aside.
For the taco filling: In 12-inch skillet set over medium-high, heat oil. When really hot, add squash, stirring and turning frequently, until richly browned all over. Add poblano strips, corn, squash blossoms and caramelized onions, then scoop in crema.
When cream has thickened enough to coat mixture—only a couple of minutes over medium-high heat, but needs to be stirred nearly constantly—taste mixture and season with salt, usually about ½ teaspoon.
When everything comes to a simmer over medium heat, add a couple more tablespoons of crema if needed. Taste for salt and scoop into warm tortillas. Though not absolutely necessary, mixture is delicious sprinkled withqueso fresco.
JOIN US AS A VOLUNTEER!!
The Lubber Run Farmers Market needs you! The Market thrives with community support, not just from its shoppers but also its volunteers. Find out how you can help! Click below! Click here to sign-up!