They’re back… mushrooms and donuts!

It’s been too long since we’ve seen some of our favorite vendors, so let’s get to know each other again!  Today’s featured vendors are King Mushrooms and Ashbank Farms (the Apple Cider Donut Lady!)

Gourmet and Exotic Mushrooms

Located in Barclay Maryland, King Mushrooms provides consumers with fresh, local, gourmet mushrooms year-round. We grow numerous different varieties of mushrooms in a controlled environment without the use of chemicals and pesticides. Our mushroom tinctures provide consumers with a concentrated extract of wild and cultivated mushrooms, ideal for nutrients.

Ashbank Farm

Catherine has been with the Del Ray Farmers’ Market for many years! We are so excited to welcome her back with all her apple cider donuts, fruit pies, brownies, chocolate covered (with sprinkles) donuts, and much more.


Del Ray Farmers’ Market Pre-Orders

The Del Ray Farmers’ Market is now open for same day sales, but we STRONGLY ENCOURAGE you to continue to pre-order your favorite produce and foods.  It makes things both more predictable for our vendors, and more efficient when you shop.  Our vendors offering pre-orders are listed below.


Biggs Family Farms

Place your orders before noon on Fridays for produce, eggs, cut flowers, and plants.  To order, please click here.

Threeway Farms

Order farm fresh produce by 7pm on Thursday for pickup at the market Saturday mornings.

Shlagel Farms

Shlagel Farms is offering fresh local produce. It will be a CSA style box with add-ons (including strawberries!) that must be pre-ordered prior for delivery. Please order here to maintain social distancing and allow contactless payment.

Honeybrook Farms

Del Ray Market Location Drive-thru: In parking lot where the market is usually set-up: 7:30am-9:30am.  We just ask that you get your orders in as soon as possible (CLICK HERE TO PRE-ORDER).

You pre-order, we pull the order, we then email you an invoice, you pay the invoice, and you then follow the instructions and drive-thru route map that we send you, pull-up to our market van, give us your name and order # and your order is either handed to you or placed in the backseat of your car. Simple, fast, healthy… and happy! 🙂

Toigo Orchards

Please place your order before 4pm on Fridays for apples, other produce, and Toigo’s prepared products.  Select Del Ray Farmers’ Market in the pickup line.

Fork and Hoe Farm

Sign up for the CSA and pick up at the market by signing up here. You can also contact Nathan and Kelly for a regular preorder at or 804-246-3488.

Meats and Dairy

Smith Meadows

Smith Meadows is offering online ordering here. All orders must be placed by Thursday for Saturday pickup.

Cold Country Salmon

Cold Country Salmon is making deliveries – see the menu and place your order at They have now added delivery of local beer and sausage with more to come.

Tom’s Amish Cheese Store

To order, email by 11am on Thursdays. A full list of products can be found here.  Please bring your confirmation number for pickup.

Prepared Foods and Baked Goods

Lost Boy Cider

Order Lost Boy Cider by 9pm on Fridays for pickup at the Market on Saturday morning. Make sure to select the Del Ray Farmers’ Market as your pickup site from the drop down menu.

Baked by Yael

Baked by Yael will happily accept pre-orders for bagels, cakepops, and other baked goods through their website: They can offer pickup at the Del Ray Market and are also offering discounted weekend delivery on Saturday for $6.95 in Alexandria.

Conchita’s Salsas

Order Conchita’s fresh salsas, guacamole, and prepared foods by 7pm on Wednesdays by clicking here.

Ana’s Twist

Ana’s Twist is offering free local delivery and preorders for market pickup.  Please contact Ana at or 703-201-1824.  You can find her menu here.


Place Woofbowl dog treat pickup orders at .  Choose Del Ray Farmers Market in the location drop down list.  Give your dog’s name at the window to pickup.  Enjoy!

Paella To Go

Contact Chef Mario directly to order Paella Valenciana, Traditional Spanish Omelette, Traditional Spanish Omelette with chorizo, Codfish croquettes, Mushroom Croquette, Cuban sandwich, or Venezuelan Pasticho/Venezuelan-style lasagna at 571-245-8142 or

Fresh Crunch

Currently offering delivery of prepared meals AND helping you donate meals to families in need. Get the details here.

Dogs at the Market

We know that Del Ray loves dogs.  After all, they’re practically the price of entry to the neighborhood and we have many, many dog-related businesses on the Avenue and surrounding blocks.  And the Del Ray Farmers’ Market loves dogs, too.  However, we love to have them outside the market footprint.

Our four-legged friends are not allowed inside the market footprint, but many of our visitors tie their friendly, well-behaved furbabies up to the signs and other immobile objects outside the market, while they do some quick shopping.  If you do so, please keep an eye on your pet and be cognizant of the crowds and other dogs.  And don’t forget to pick up a Fuzzy Paws Bakery cookie from The Pretentious Gourmet booth or a beef treat from Smith Meadows!

And if it isn’t your dog, just remember the golden rule of interacting with a dog you don’t know: always ask the owner first!

Pumpkin Mac & Cheese


Recipe courtesy of Better Homes and Gardens.


2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream
1 cup whole milk
4 ounces Fontina cheese, shredded (1 cup)
1 15 ounce can pumpkin (or roast and purée your own!)
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil
Sage leaves (optional)


  1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
  2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
  3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

Spatchcocked Turkey

Recipe courtesy of Serious Eats


  • 3 large onions, roughly chopped (about 1 1/2 quarts)
  • 3 large carrots, peeled and roughly chopped (about 1 quart)
  • 4 stalks celery, roughly chopped (about 1 quart
  • 12 thyme sprigs
  • 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 quartslow sodium homemade or storebought chicken or turkey broth
  • 2 bay leaves
  • 3 tablespoons butter
  • 4 tablespoons flour


  1. Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
  2. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note above). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
  3. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.
  4. While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.
  5. Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.
  6. When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.
  7. Carve turkey and serve with gravy.