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Fun Facts About ... Mushrooms!
Did you know that mushrooms were considered by the Egyptians to be the "plant of immortality"? Only royalty was allowed to eat them. So, if you want to feel like a royal, check out King Mushroom's offerings at the Farmers Market this weekend. Who knows? Maybe immortality awaits! Pick your mushrooms (and all your other favorite fruits and vegetables) at Barrett Elementary School on Saturday, July 24, from 8 a.m. to noon. And don't forget your pre-orders for Saturday pickup! We'll see you at the Market!
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- Face coverings are recommended for all persons in the market.
- Please don’t come to the market if you are unwell or at high-risk.
- Wash your hands thoroughly as soon as you return home.
- If you have any concerns, don’t hesitate to ask one of the market managers.
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Donut Peaches and Everbearing Strawberries (did you know that you could have strawberries all summer long?) at Kuhn Orchards.
Cannoli Kits at Caputo Brothers Creamery.
Soft Shell Crabs at Cold Country Salmon.
Figs and Apricots at Twin Springs.
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Or click below for easy-access vendor 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!
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NOTE: The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:
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The Farmer Market hosts an AFAC Collection Box every week! Please consider bringing along extra canned goods or purchasing fresh produce at the Market to donate! Together, we can feed Arlington! |
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Seared Chicken with Apricot Sauce
INGREDIENTS
- 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- ¼ cup all-purpose flour
- 1 tablespoon canola oil
- ¾ cup dry white wine
- 1 medium shallot, minced
- 4 fresh apricots, pitted and chopped
- 2 tablespoons apricot preserves
- 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried
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INSTRUCTIONS
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, shaking off excess. (Discard any leftover flour.)
Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook chicken in two batches with an additional 1 tablespoon oil.)
Off the heat, add wine and shallot to pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and remaining 1/2 teaspoon salt. Return chicken to the pan and cook until heated through, 1 to 2 minutes. Serve chicken with sauce.
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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!
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