July Bounty at the Market!

See you at Barrett Elementary School on Saturday, July 20th, between 8:00 a.m. and 12:00 p.m. We’ll see you at the Market! Don’t forget to bring a reusable water bottle with you to help stay hydrated in the heat. The weather looks pretty nice compared to the past several weeks so come and shop for all of the best summer produce!

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.

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

Breakfast Stuffed Sweet Potato

INGREDIENTS/EQUIPMENT

  • 2 large sweet potatoes
  • ▢4 strips of bacon, chopped
  • ▢3 green onions, chopped
  • ▢3-4 tablespoons basil pesto
  • ▢dash of everything bagel seasoning
  • ▢salt and pepper, to taste
  • Pesto
  • 3 cups basil leaves
  • ▢2 tablespoons pine nuts
  • ▢2 garlic cloves
  • ▢2/3 cup grated parmesan cheese
  • ▢2/3 cup olive oil
  • ▢salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 400°F.
  2. Peirce potatoes all over with a fork to puncture the skin. Microwave sweet potatoes for 10 minutes, flipping halfway through. You can alternately bake sweet potatoes for 45-50 minutes at 425°F.
  3. Meanwhile, in a large saucepan over medium heat, cook bacon until nicely browned, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Chop into small bits and set aside (bacon should be crispy).
  4. Once potatoes can be easily pierced through with a fork with no resistance, slice into equal halves lengthwise. Transfer halves to a baking sheet. Using a fork, mash each potato until the flesh is soft and tender. Season each potato with a pinch of salt and pepper. Do not remove the filling from skins. Form a trench in each potato half and crack an egg into the center. It’s OK if some egg white spills over the edge. Bake for 8-10 minutes or until egg whites are no longer clear.
  5. Remove potatoes from the oven and top each with a sprinkle of everything bagel seasoning, chopped bacon, green onion, and dollops of pesto. Serve immediately.
  6. For the pesto
  7. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance. If you don’t have a food processor, you can use a standard blender or single-serve blender instead. Just don’t blend too aggressively or it will turn into a creamy paste. Repeatedly pulse until smooth and granular. Add more oil if too thick.
  8. I highly encourage you to make this recipe with fresh basil pesto. It’s easy to make, freezes well, and is so much more fresh and flavorful than anything you can buy in the store.

Recipe from https://kitchenswagger.com/breakfast-stuffed-sweet-potatoes-recipe/

Twitter
This image has an empty alt attribute; its file name is color-instagram-96.png
Facebook