National Farmers Market Week!

August 5 through 11 is National Farmers Market Week, where we celebrate all that farmers markets bring to our community, our economy, and our health!  We'll do our part to highlight the benefits of farmers markets throughout the month of August.  Come out and support your local market at Barrett Elementary School in Arlington on Saturday, August 4, from 8:00 am to 12:00 pm.  We'll see you at the Market!



Apples - Asian Pears - Basil - Beets - Black-Eyed Peas - Blackberries - Blueberries - Bok Choy - Cabbage - Cantaloupe - Carrots - Chard - Cherries - Chili Peppers - Chives - Cilantro - Corn - Cucumber - Eggplant - Fennel - Figs - Garlic - Gooseberries - Grapes - Green Beans - Green Onions - Ground Cherries - Kale - Lavender - Leeks - Lettuce - Lima Beans - Melons - Mint - Mushrooms - Nectarines - Okra - Oregano - Parsley - Peaches - Pears - Peas - Peppers - Plums - Radishes - Raspberries - Rosemary - Sage - Shallots - Shell Beans - Snap Peas - Snow Peas - Summer Squash - Tomatillos - Tomatoes - Watermelon - Zucchini
LRFM Vendor Spotlight
Taste of Eurasia of Alexandria, Virginia

Taste of Eurasia is a woman-owned business located in Alexandria, Virginia, that specializes in a variety of Central Asian, Russian, European, and Georgian foods, cakes, cookies, chocolate candies, and spice blends.  Owned by Shohina Touraeva, Taste of Eurasia's sambusas, in meat and vegetable varieties, are a particular treat.  We are partial to the lamb pockets and fruit tarts, and keep an eye out for the many-layered honey cake.  Not too sweet, but a delicate and complex dessert!  Stop by on your next market visit for a taste!

Media Spotlight: Taste of Eurasia
Recipe of the Week
Turkish Eggplant Casserole with Tomatoes
This Turkish eggplant recipe "Imam Bayildi" is a perfect vegetarian weeknight dinner. It's great for making ahead of time, as the flavors only get better. Inspired by The Greek Vegetarian.

  • 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pound, thinly sliced 1/4 inch thick lengthwise
  • Sea salt
  • Olive oil
  • 1 small yellow onion, diced
  • 2 large garlic cloves, minced
  • 1/4 teaspoon red chili flakes
  • Dash of cinnamon
  • One 14.5 ounce can diced tomatoes
  • 2 tablespoons finely chopped fresh parsley, divided
The Farmers Market needs volunteers to help with set up, close out, and manning the Market Booth!  It's a great way to  support the Market!  Click below for details and to sign up!  Questions?  Send us an email!
Volunteer at the Market
  1. Preheat oven to 350 degrees F.
  2. Lightly salt eggplant slices and allow to stand for 20 minutes. Pat slices dry and set aside.
  3. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove eggplant to a plate.
  4. Add onion to the skillet and saute over medium heat until soft, 5 minutes. Add garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from heat and stir in half the parsley.
  5. If using an ovenproof skillet, remove 3/4 of the sauce to a bowl, leaving a thin layer behind. Otherwise, add 1/4 cup of sauce to the bottom of a 8x8 or comparable casserole dish. Arrange one layer of eggplant evenly in the bottom of the skillet or dish. Slather with a layer of sauce, and repeat with remaining eggplant and sauce - like you would a lasagna.
  6. Cover with foil and bake for 45 minutes, until eggplant is very soft and sauce has reduced. Allow to sit for 10 minutes before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature.
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