See you at Barrett Elementary School on Saturday, September 7th, between 8:00 a.m. and 12:00 p.m. We’ll see you at the Market! We will have a special musical performance by Kevin Ayers!
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 will be available as well.
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 by stopping by the market tent on Saturday!
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!
RECIPE OF THE WEEK
INGREDIENTS/EQUIPMENT
- FOR THE MARINADE
- 5 tablespoons OLIVE OIL
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon KOSHER SALT
- Freshly ground black pepper to taste
- FOR THE BAKE
- 1 small butternut squash, seeded, peeled, and cubed (about a pound)
- 1 large or 2 small red onions, cut into wedges
- 1 pound Brussels sprouts, trimmed and halved
- 16 ounces Nasoya Super Firm Tofu, cut into 3/4-Inch cubes
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Cooked brown rice, toast, cooked quinoa, cooked farro, or fresh salad greens, for serving
INSTRUCTIONS
- Preheat your oven to 425F. To prepare the marinade, whisk all ingredients together in a small bowl.
- Arrange the prepared vegetables and tofu onto one or two parchment-lined baking sheets. Pour about half of the marinade over the vegetables. Use your hands to mix the ingredients well, coating everything with the marinade. Sprinkle the baking sheets with the rosemary and thyme, as well as a dash each of salt and pepper.
- Roast the vegetables and tofu for 35-40 minutes, or until the sprouts are crispy and tender inside, stirring once after 25 minutes.
Recipe from https://www.thefullhelping.com/autumn-vegetable-tofu-bake/
