Join us this Saturday for your regular shopping and stay for the Arlington Art Truck!
See you at Barrett Elementary School on Saturday, June 10th, 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
Bacon and Egg Potato Salad
INGREDIENTS
- 1 1/2 pounds fingerling potatoes
- 1 1/4 teaspoons kosher salt
- 1/2 pound slab bacon, small dice
- 2 tablespoons red wine vinegar
- 3/4 cup Greek yogurt
- 3 tablespoons whole grain mustard
- 6 scallions, thinly sliced on the bias
- 1 small red onion, small dice
- 1 tablespoon granulated sugar
- 1/4 teaspoon freshly cracked black pepper
- 2 large hard-boiled eggs, chopped
INSTRUCTIONS
- Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
- Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
- In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.
Recipe from https://www.foodnetwork.com/recipes/bacon-and-egg-potato-salad-7150477
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!
