Happy Labor Day!

Get your holiday weekend off to a great start with a trip to the Farmers Market to stock up on all your barbecue, cookout, and picnic supplies.  Visit Barrett Elementary School in Arlington on Saturday, September 1, from 8:00 am to 12:00 pm.  We'll see you at the Market!

LRFM Vendor Spotlight
Abitas of Falls Church, Virginia

Abitas is the brainchild of Abigail (Abi) Juarez and an outgrowth of her parents' restaurant, Guajillo in Rosslyn.  Abi, who grew up playing with masa (tortilla dough) while her grandmother cooked, is eager to bring the tastes of Mexico and El Savador to Arlington tables and carry on the traditions of her parents and grandparents.  Abitas features tamales in multiple varieties -- recent standouts included chicken salsa verde and red chile pork -- as well as homemade salsas and dips (with samples!).  The hottest days may bring paletas (fruit popsicles) in all sorts of flavors, and we've got our fingers crossed for seasonal pumpkin tamales in the fall!  Tamales and dips are packaged to take home and are great to stash in the fridge or the freezer for a busy weeknight meal.  Stop by and pick some up on your next Market run! 

Recipe of the Week
Farmers Market Hummus

For the Hummus
  • 2-4 cloves garlic (to taste)
  • juice from 1 lemon
  • 1 (14 oz.) can chickpeas (liquid reserved)
  • 1/2 cup tahini sesame seed paste
  • 1 tbsp. white miso paste or 3/4 tsp. kosher salt
  • olive oil for drizzling
For the Toppings
  • 1 small zucchini, sliced thinly or diced
  • 1 small summer squash, sliced thinly or diced
  • 1 peach or nectarine, sliced
  • 1 cup cherry tomatoes, halved
  • 1 ear sweet corn, kernels removed from cob
  • 1 handful watercress, spinach, or arugula
  • fresh basil and/or mint
  • crumbled feta
  • 1/2 cup toasted pepitas (pumpkin seeds)
  • 2 tbsp. toasted sesame seeds
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


To the bowl of a food processor, add the garlic and lemon juice, pulse until finely ground.  Add the chickpeas, 2-3 tablespoons of the liquid in the chickpeas can, the tahini, miso paste or salt.  Puree until smooth.  With the machine running, stream in 1 tablespoon chickpea liquid a time until the hummus has reached a creamy consistency.  Taste and adjust salt + lemon as needed.

In medium bowl, toss together the zucchini, summer squash, peach slices, tomatoes and corn. Add a drizzle of olive oil and a pinch of salt + pepper.  Toss well to combine.

Spoon the hummus into a serving bowl and serve drizzled with olive oil and topped with the fresh veggies.  Add a handful of fresh greens + herbs and then sprinkle the hummus with feta, toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping.
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