The Farmers Market Welcomes Fall!

September ushers in the harvest season at the Farmers' Market, bringing us so many fruits and vegetables in their absolute prime.  Dodge a few raindrops and look for your favorites at Barrett Elementary School in Arlington on Saturday, September 15, from 8:00 am to 12:00 pm.  We'll see you at the Market!

September Produce Calendar

Apples – Arugula – Basil – Beans – Beets – Broccoli – Cabbage – Carrots – Celery – Chard – Chili Pepper – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens – Kale – Leeks – Lettuce – Mint – Mushrooms – Nectarines – Onions – Oregano – Parsley – Peaches – Peas – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Watermelon – Winter Squash – Zucchini
LRFM Vendor Spotlight
  *** NEW VENDOR ***
Weekend Satay of Arington, Virginia

Weekend Satay is owner Mickey Lau's only-at-the-Lubber Run Farmers Market-special.  He  grills up his Thai-style chicken satay fresh and hot right at the Market, and serves it with homemade peanut sauce and toasted bread (grilled zucchini is also on offer).  A perfect lunch portion.  And to wash it down?  Thai iced tea -- a true treat, with concentrated, flavorful tea, iced, lightly sweetened, and then topped off with a splash of condensed milk.  Try out Weekend Satay this Saturday! 

Recipe of the Week
End of Summer Ratatouille

Summer's end means the beginning of prime harvest season.  So, pick up a bunch of late summer vegetable and whip up this super easy End-of-Summer Ratatouille. This version just calls for you to chop them up and stick them in the oven....
  • 2 onions, peeled and thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • 1 eggplant thinly sliced
  • 1 zucchini thinly sliced
  • 2 green peppers, sliced or chopped
  • 8 small tomatoes roughly chopped
  • 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 3 sprigs fresh thyme 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • salt and pepper to taste
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Preheat oven to 350°F.  Combine first eight ingredients in an ovenproof dish.  (Keep herb sprigs intact.)  Drizzle with oil and season with salt and pepper.  Cover with foil and bake 45 minutes.  Remove the foil and bake for another 30-45 minutes until deep golden brown.  Remove herb sprigs.  DO AHEAD: Will keep for 3-4 days refrigerated; this is super delicious cold and improves with a little time.  To serve, mix into pasta, or serve with roasted chicken or scrambled eggs.
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