Welcome October!

Harvest season is upon us, with its scarecrows, pumpkins, and colorful chrysanthemums. Stroll through the Farmers Market this weekend for all your fall vegetables and don't forget to pick up some decorative gourds for seasonal displays! Celebrate the season at Barrett Elementary School in Arlington on Saturday, October 6, from 8:00 am to 12:00 pm. We'll see you at the Market!

October's Seasonal Produce

Apples – Arugula – Basil – Beans – Beets – Broccoli – Broccoli Rabe – Brussel Sprouts – Cabbage – Carrots – Cauliflower – Celery – Celery Root – Chard – Chicories – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens – Kale – Kohlrabi – Leeks – Lettuce – Mint –Mushrooms – Onions – Oregano – Parsley – Parsnips – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Winter Squash

LRFM Vendor Spotlight

Ozfeca Catering of Arlington, Virginia

Ozfeca Catering is a women-founded, women-managed purveyor of a large variety of Turkish foods. Ferida Ozcan, the owner and head cook of Ozfeca, brings the Anatolian foods of her childhood to the Farmers Market. Try the savoy borek -- phyllo stuffed with spinach and cheese or halal ground beef -- or the tasty kisir -- made with bulgur wheat and tomatoes and best served wrapped in lettuce leaves. Kids love the cheese-stuffed phyllo sticks. Stuffed grape leaves come with meat or without. And, of course, there's the crown jewel of Turkish desserts -- baklava. Samples galore! Try Ozfeca today!

Recipe of the Week

Southern Sweet Potato Pie

This one's a personal favorite!

2 cups mashed sweet potatoes
1 cup granulated sugar
1/4 cup (1/2 stick) butter, melted
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. pure lemon extract
1 (14-oz.) can sweetened condensed milk
2 eggs, lightly beaten
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. ground nutmeg
1 (9-inch) pie crust (frozen, refrigerated, or your favorite recipe)
Whipped cream, optional

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Preheat the oven to 425 F. In a large mixing bowl, combine the sweet potatoes, sugar, butter, salt, vanilla and lemon extracts, condensed milk, eggs, cinnamon, ginger, and nutmeg. Mix well. Prepare the crust per directions for a baked pie. Pour mixture into pie crust. Bake for 15 minutes. Reduce the heat to 325 F and bake for 35 to 40 minutes more. Serve warm or cold. If desired, garnish with whipped cream.

Recipe from "Blue Willow Inn:
Bible of Southern Cooking"