Apples for Teacher!

School is in and apples are coming into their prime throughout the Farmers Market, along with pears, plums, and the last of those delicious summer peaches. Pick some up for your teachers or for your own lunch boxes this weekend at Barrett Elementary School in Arlington on Saturday, September 22, from 8:00 am to 12:00 pm. We'll see you at the Market!

LRFM Vendor Spotlight

Cold Country Salmon
of Zion Crossroads, Virginia

Cold Country Salmon is a Northern Virginia Farmers Market favorite. You can find its fresh-caught Alaska salmon at the Falls Church, Courthouse, Westover, and, of course, our very own Lubber Run Farmers Market. Cold Country founder Zac Culbertson lives just outside of Charlottesville but heads to Elfin Cove each summer to fish in the coves and bays of Southeast Alaska. Those expeditions produce the King, Sockeye, and Coho salmon on offer at the Market, along with other line-caught fish such as halibut, cod, and rockfish. In addition to fish fillets -- great on the grill or in any of your favorite recipes -- Cold Country also offers salmon burgers (kids love them!) and yummy salmon spreads. Give them a try!

Recipe of the Week

Grilled Salmon with Farmers Market Salad

For a hearty, summer salad that’s bursting with fresh, seasonal farmers market finds, this healthy dish is about to be your go-to dinner. Topped with an simple grilled fillet of salmon and tossed in a light, citrus vinaigrette, this salad allows the fresh flavors of the produce to shine through. Substitute or add different produce items based on what’s in season and what you like.

3 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
1 tbsp. honey
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 (6-oz.) salmon filets
2 cups arugula
1 cup cooked farro
1 cup chopped watermelon
1 medium peach, chopped
1/2 cup chopped tomatoes (heirloom or beefsteak)
1/3 crumbled feta cheese

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Directions:

In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.

Brush the flesh side of the salmon fillet with about half of the oil mixture; let stand 10 minutes.

Heat grill to high heat (If using a grill pan, coat pan with baking spray immediately before cooking fish). Cook salmon on both sides, for 4-5 minutes each, or until outside is crispy and darkened.

In a large bowl, combine arugula, farro, watermelon, peaches, tomatoes, and feta. Gently toss with remaining olive oil mixture. Top with salmon and serve immediately.

Recipe from myrecipes.com