September is Hunger Action Month and the Lubber Run Farmers Market will be collecting non-perishable goods along with fruits and vegetables from our vendors to support the 2,400 Arlington families and individuals who are food insecure in our community. 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 donation to AFAC. Together, we can feed Arlington! Drop off your donations in our AFAC collection boxes 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!
The foods needed most are:
*Low sodium & low sugar preferred. *No glass please!
- Canned Tuna
- Canned Meats
- Canned Soups
- Canned Vegetables
- Peanut Butter (in plastic jars)
- Low Sugar Cereal
- Hearty Greens and Salad
Thank you for your support!
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.
Pre-Order at Lubber Run To Go!!
One-Stop Shopping from Multiple Vendors
for Saturday Pick-up!
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
Savory Dutch Baby with Summer Vegetables
Have breakfast for dinner with this savory take on the classic baked pancake!
- 2 tablespoons olive oil, divided
- 1/2 cup diced sweet onion
- 3/4 cup corn kernels (from 1 ear of corn or from frozen)
- 3/4 cup diced zucchini
- 1/4 teaspoon plus 1/8 teaspoon table or fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3/4 cup quartered grape tomatoes
- 1/2 cup flour
- 3/4 cup low-fat milk
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 4 large fresh basil leaves, cut into ribbons
Recipe from washingtonpost.com
In 10-inch cast-iron or ovenproof nonstick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add corn, zucchini, and 1/4 teaspoon of each salt and pepper, and cook until zucchini is firm-tender, about 2 minutes. Add tomatoes and cook until just warmed through, about 1 minute. Transfer vegetables to bowl and cover to keep warm, or refrigerate until needed.
Preheat oven to 425 degrees. In medium bowl, whisk together flour, remaining 1/8 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. In large bowl, whisk together milk and eggs until well combined. Add flour mixture to egg mixture and whisk to combine, then stir in Parmesan cheese.
Wipe skillet out, then return to medium-high heat. Once pan is hot, add remaining 1 tablespoon of oil, swirling to coat skillet. Pour batter into skillet, then carefully transfer to oven. Bake for 12 to 15 minutes, or until pancake is puffed and golden brown.
Remove skillet from oven, top with vegetable mixture, garnish with basil, and serve.
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!