A Great Opening Weekend!

We were thrilled to see so many of you at the Grand Opening of the Lubber Run Farmers Market!! Check out the Grand Opening Video on Facebook! Come out this weekend and make it a summer tradition! Saturday, June 2, from 8:00 am to 12:00 pm at Barrett Elementary School in Arlington.
We'll see you at the Market!

JUNE Produce Calendar

Asparagus -- Basil -- Beans (Green, Snap) -- Beets -- Blueberries -- Cabbage -- Carrots -- Chard -- Cherries -- Cilantro -- Corn -- Cucumbers -- Eggplant -- Green Onions -- Scallions -- Greens (Collard, etc.) -- Kale -- Leeks -- Lettuce -- Melons -- Mint -- Mushrooms -- Nectarines -- Onions -- Oregano -- Parsley -- Peas (Snap, Snow, Pod) -- Radishes -- Sage -- Shallots -- -Sorrel -- Spinach -- Strawberries -- Summer Squash -- Sweet Potatoes -- Watermelon -- Zucchini

LRFM Vendor Spotlight

Mechelle's Baking Company

From www.mechellesbakingcompany.com

Mechelle and Ricky Allen, a wife and husband team, are owners of Mechelle's Baking Company. Executive Chef Mechelle has been perfecting homemade confections in her kitchen for nearly her entire life. Her natural culinary expertise stems from a deep passion for great food and from generations of learning directly from "mamas in the kitchen." Ricky is a retired Navy officer who manages the day-to-day operations for Mechelle's Baking Company.

Try one of Mechelle's pies at the Lubber Run Farmers Market this weekend. The Washington Post recommends the "sweet potato — featuring a not-too-sweet, velvety-smooth filling flavored with a subtle kick of nutmeg and cinnamon — and the sweet-tart blackberry." Other varieties may include pecan, apple, peanut butter chocolate and lemon meringue.

Recipe of the Week

STRAWBERRY QUICK BREAD
Ripe, local strawberries are just right for this moist quick bread.

Best served with cream cheese.

The bread can be stored at room temperature for up to 4 days, or frozen for up to 3 months. Makes one 7 1/2-to-8-inch loaf; serves 8

Ingredients

1 cup all-purpose flour
1/2 cup whole-wheat flour, preferably pastry flour
3/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
2 large eggs, lightly beaten
2/3 cup vegetable oil
1 1/4 cups hulled, mashed strawberries

Recipe from the Washington Post

LFRM in the News! WTOP: Arlington's Newest Farmers Market: Arlington Forest

Visit the LRFM Website

Directions

Preheat oven to 350 degrees. Grease a 7 1/2- or 8-by-4-inch glass loaf pan with cooking oil spray, then line with parchment paper so that the short sides have an overhang (which will help you lift out the baked bread).

Whisk together flours, sugar, salt, cinnamon and baking soda in a mixing bowl.

Add eggs and oil, then mashed strawberries (and their juices), stirring to form a batter that turns a raspberry pink, with visible chunks of strawberries. Transfer to loaf pan, spreading the batter evenly and into the edges. Bake for about 75 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then lift out using the parchment paper, transfer to a wire rack to cool before serving.