It’s that sad time of the year where we remind everyone there are only 2 more markets before we close for the season. BUT all of your favorite vendors will still be there Saturday, November 12th and Saturday, November 19th to accommodate your shopping and gifting needs! Make sure to stop by and ask your vendor if they are working a winter market nearby this year so you can visit them during Lubber Run Farmer’s Market off-season.
Find your favorite pumpkin at Barrett Elementary School on Saturday, November 12, 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!
Happy Veteran’s Day! We Thank You For Your Service!
An interactive Market Map for each week of the Market is always available here.
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.
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!
RECIPE OF THE WEEK
- 3 (14-oz cans) pinto beans
- 2tablespoons grapeseed, sunflower or canola oil
- 1onion, finely chopped
- 1large or 2 medium carrots, cut in small dice
- 1red pepper, diced (optional)
- 2large garlic cloves, minced
- 3tablespoons mild ground chili (or use hot, or use more)
- 1tablespoon lightly toasted cumin seeds, ground
- 128-ounce can chopped tomatoes
- 1teaspoon dried oregano, preferably Mexican oregano
- 2tablespoons tomato paste dissolved in 1 cup water
- 2cups diced winter squash (about ¾ pound)
- Salt to taste
- ½cup chopped cilantro
- Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)
- Heat the beans on top of the stove in a large soup pot or Dutch oven. Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Tip: Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.
Recipe from cooking.nytimes.com
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!