We look forward to seeing you on the first Saturday in May!
See you at Barrett Elementary School on Saturday, May 6th, 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!
Once again there will be a wide variety of vendors offering locally grown seasonal fruits and vegetables; farm fresh eggs; fish, beef, and pork products; baked goods; sweet treats; and gourmet prepared foods. Fresh cut flowers, potted herbs, and other plants also will be available. Come visit your old favorites and meet some new vendors!
We’ll see you at the Market!
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! In particular, we’re looking for greeters and help with social media. Interested? Have another skill we might be able to use?
The Lubber Run Farmers Market is committed to helping our neighbors in need. An AFAC Collection Box is available at every Market. Please consider purchasing extra fruits and vegetables from our vendors while you shop or bring canned goods, cereals, or other non-perishable items to the Market for drop off.
THANK YOU!
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.
RECIPE OF THE WEEK
Strawberry-Rhubarb Cornmeal Skillet Cake
INGREDIENTS
Rosemary Whipped Cream
1 cup heavy cream
1 teaspoon vanilla bean paste
3 (5-inch) rosemary sprigs
1 tablespoon powdered sugar
Strawberry-Rhubarb Cake
1 cup all-purpose flour (about 4 1/4 ounces), sifted
½ cup fine yellow cornmeal (about 2 7/8 ounces)
½ teaspoon kosher salt
¾ cup plus 1 tablespoon unsalted butter (6 1/2 ouncse), at room temperature, divided
1 ½ cups granulated sugar
3 large eggs, at room temperature
1 ½ ounce goat cheese (about 3 tablespoon), at room temperature
⅓ cup buttermilk, at room temperature
2 teaspoons vanilla bean paste
1 cup halved fresh strawberries
¾ cup diagonally sliced fresh rhubarb (1/2-inch pieces) (from about 3 ounce rhubarb stalks)
2 tablespoons turbinado sugar
INSTRUCTIONS
- Make the rosemary whipped cream
- Combine heavy cream and vanilla bean paste in a small bowl. Rub rosemary sprigs between hands to release their oils, and add to bowl; stir mixture until combined. Cover with plastic wrap; refrigerate at least 2 hours or up to 4 hours. Pour mixture through a fine wire-mesh strainer into a large bowl; discard solids. Beat cream mixture with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Sprinkle with powdered sugar; beat on medium-high speed until stiff peaks form, about 45 seconds. Cover rosemary whipped cream with plastic wrap; refrigerate until ready to use, up to 12 hours.
- Make the strawberry-rhubarb cake
- Place a 10-inch cast-iron skillet in oven, and preheat oven to 350°F. Let skillet preheat about 10 minutes.
- Meanwhile, whisk together flour, cornmeal, and salt in a small bowl until combined; set aside. Place 3/4 cup butter in bowl of a stand mixer fitted with the whisk attachment; beat on high speed, stopping occasionally to scrape down sides of bowl, until pale and fluffy, about 2 minutes. Gradually add granulated sugar, beating on high speed and stopping occasionally to scrape down sides of bowl, until mixture is light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, crumble in goat cheese; beat until just combined, about 30 seconds. Gradually add flour mixture, beating until just combined, about 1 minute. Add buttermilk and vanilla bean paste, beating until just combined, about 1 minute.
- Carefully remove hot skillet from oven, and add remaining 1 tablespoon butter. Swirl skillet until butter is melted. Carefully pour in cake batter; smooth top if needed. Arrange strawberries and rhubarb in an even layer on batter; sprinkle with turbinado sugar.
- Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 55 minutes to 1 hour. Let cool slightly on a wire rack, about 15 minutes. Serve cake warm with a dollop of rosemary whipped cream.
Recipe from https://www.foodandwine.com/recipes/strawberry-rhubarb-cornmeal-skillet-cake
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!
