See you at Barrett Elementary School on Saturday, September 28th, between 8:00 a.m. and 12:00 p.m. We’ll see you at the Market! We will have a special musical performance by Kevin Ayers!
We have 2 new vendors who joined us last week and will be here for the remainder of the season: BK Juices and Bistro Pizzeria and Bakery! Learn more at https://bkjuicescafe.com/ and https://bistropizzeriabakery.com/. Mad Magic Kombucha will also be at the market this weekend. Bring an extra bag and skip breakfast! You can have it here =)
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 will be available as well.
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
INGREDIENTS/EQUIPMENT
- 2 tablespoons olive oil
- ▢1 medium onion, diced
- ▢1 red bell pepper, seeded and diced
- ▢4 garlic cloves, finely chopped
- ▢2 teaspoon paprika
- ▢1 teaspoon cumin
- ▢¼ teaspoon chili powder
- ▢1 (28-ounce can) whole peeled tomatoes
- ▢6 large eggs
- ▢salt and pepper, to taste
- ▢1 small bunch fresh cilantro, chopped
- ▢1 small bunch fresh parsley, chopped
INSTRUCTIONS
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
- Garnish with chopped cilantro and parsley before serving.
Notes
- If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado or fresh bread from Baguette Republic.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.
- Instead of canned tomatoes, try fresh tomatoes from the market!
Recipe from https://downshiftology.com/recipes/shakshuka/#wprm-recipe-container-34363