The Last Days of Summer

Arlington County schools open right after Labor Day, so this is it for summer 2018! But, don't worry. Our bountiful Farmers Market will be with us into November! Come by to hang out with neighbors, listen to some live music, grab some breakfast (and coffee!), taste some ethnic treats, and get all your fruits, vegetables, and baked goods for the week. Visit Barrett Elementary School in Arlington on Saturday, August 25, from 8:00 am to 12:00 pm. We'll see you at the Market!

*** *** NEW VENDOR ALERT *** ***

OZFECA Catering of Arlington
Turkish Goodies of all sorts and lots of samples!
Stay tuned for a profile in an upcoming issue.

LRFM Vendor Spotlight

Count Pickula of Vienna, Virginia

Count Pickula is a Northern Virginia local producer of pickles and other pickled vegetables, done in the Romanian style. Owner Andrei Talasman pickles his cucumbers, carrots, cauliflower, and cabbage in Haymarket, Virginia. Count Pickula is at the Farmers Market on alternate weeks, trading weeks with Mesisam the Ethiopian Eatery. Andrei's on the schedule this weekend (you can always check out the market map here), so stop by. You know you want that pickle on a stick! And, did someone say "pickle juice"???

Recipe of the Week

Farmers Market Pizza

Ingredients:

1 tbsp extra virgin olive oil
2 cups thinly sliced onion
1 tsp chopped fresh thyme
2 cups thinly sliced red bell pepper
5 garlic cloves, thinly sliced
1 cup fresh corn kernals, about 2 ears
11/4 tsp salt
1/4 tsp black pepper
1 16-oz. refrigerated pizza dough
5 oz. thinly sliced fresh mozzarella cheese
1/3 cup grated Parmigiano-Reggiano cheese
1 cup cherry tomatoes, halved.
1/3 cup fresh basil leaves

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

Visit the LRFM Website

Directions:

Preheat oven to 425°. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack.

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.

Roll dough into a 16-inch circle on a lightly floured surface. Remove pan from oven. Coat the pan with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese. Bake at 425° for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned. Remove from oven; sprinkle with basil. Cut into 6 slices.

Recipe from myrecipes.com

Get your LRFM signature shopping tote while they last! Stop by the Market Booth for yours, $2 for one, $3 for two.