There’s a Chill in the Air!

The beginnings of a fall cool-down means that it’s time for all the cosy comfort that the Farmers Market has to offer.  Whether you’re looking for the ingredients for a hearty soup, a flaky pie, or a family-pleasing pasta, the Market’s got what you need.  Shop for your comfort food fixings at Barrett Elementary School on Saturday, October 3, from 8:00 am to 12:00 pm.  And don’t forget your pre-ordersWe’ll see you (and your face masks) at the Market!

Market Policy Reminders:

No changes as Arlington moves to Phase 3

  • Face coverings are required for all persons attending the market.  Vendors are also required to wear face masks, as well as food-handling gloves.  
  • All customers should enter the market through the Barrett School parking lot entrance closest to N. Henderson.   Only one-way traffic will be allowed in the market with the exit in the parking lot closest to N. Park.  Once they have completed their shopping, customers can return to the N. Henderson entrance via the sidewalk near the school behind the vendor tents.
  • Gatekeepers will be monitoring how many customers are in market space at any one time in order to comply with the requirements of physical distancing.  Please be patient as there may be an appropriately-spaced line to enter.
  • Almost all food sold in the market will be prepackaged to minimize browsing.  Discussions with individual vendors should in compliance with the 6-foot physical distancing rule. 
  • Credit card payments are encouraged by most vendors.
  • Only one adult family member should enter the market to pick up purchases.
  • Kindly leave kids at home. We love children, but they add to crowding at market and pose a risk to our senior shoppers.
  • Please don’t come to 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.

Keep an eye out for the following new offerings from your favorite vendors!

Sables (in raspberry and apricot) at J’aime Madeleine

Feta and Spinach Empanadas at Ana’s Twist

Nutella Macarons at Bunny Bakery

October Produce Calendar

Apples – Arugula – Basil – Beans (Green, Snap) – Beets – Broccoli – Broccoli Rabe(Rapini)Brussel Sprouts – Cabbage – Carrots – Cauliflower – Celery – Celery Root – Chard – Chicories – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Kohlrabi – Leeks – Lettuce – Mint –Mushrooms – Onions – Oregano – Parsley – Parsnips – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Winter Squash


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!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
J'aime Madeleine
J’aime Madeleine
Hog Haven Farm
Hog Haven Farm
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Ingredients

  • Salt
  • 8 ounces orzo pasta
  • Grapeseed, peanut, or vegetable oil
  • 1 large sweet potato, diced
  • 2 medium onions, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 6 ounces shiitake mushrooms, stems removed and caps diced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons soy sauce
  • 3 big leaves Swiss chard or kale, stalks removed and leaves finely chopped (about 2 cups)
  • Freshly ground black pepper
  • Shaved Parmesan cheese (optional)

Recipe from www.thekitchn.com

Instructions

  1. Heat a large pot of water to boiling and salt generously. Cook orzo until barely al dente, 6 to 7 minutes. Drain and toss with a drizzle of oil so that orzo is lightly coated.  Set aside.
  2. Heat large sauté pan over high heat. Drizzle oil and heat until very hot.  Add sweet potatoes in a single layer. Cook over high heat until they begin to caramelize, about 4 minutes. Flip sweet potatoes and cook 3 minutes more. 
  3. Turn heat to medium and push sweet potatoes against side of pan. Add onions to center of pan and season lightly with salt. Cook, stirring occasionally, until onions begin to turn brown. Add garlic and ginger and stir into onions. Push onions to side of pan, next to sweet potatoes, where they will continue to caramelize.
  4. Add mushrooms to center of the pan and cook for 4 minutes without turning.  Stir  mushrooms and cook 4 minutes more. At this point, onions should be dark brown, garlic should be golden and soft, and potatoes should be softening.
  5. Whisk together vinegar, soy sauce, and 2 tbsp oil. Pour into pan with vegetables and mix everything together, scraping bottom. Cook for 3 minutes.
  6. Turn heat to high.  Add orzo gradually, stirring and scraping constantly. Cook, letting the orzo brown on bottom of pan, then scraping, for about 5 minutes.
  7. Add greens and cook until barely wilted, about 1 minute. Remove from heat, taste, and season as needed. Serve hot, with shavings of Parmesan if desired.

The Lubber Run Farmers Market needs you!  The Market runs on volunteers, who help vendors set up and take down, staff the Market Tent, and oversee market policies.  It’s easy to volunteer.  Click here to sign-up!

Volunteer at the Market