Recipes

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!

Del Ray Farmers’ Market in the time of COVID-19

First, we greatly appreciate the continued support from the Del Ray community as we face uncertainty and anxiety.  The market as we know it will be closed until further notice, but we are open ONLY for the distribution of pre-paid preorders. Many of the Del Ray Farmers’ Market vendors are offering this option.  Vendors will NOT be offering items for sale at the market – only pickup of preorders is permitted.

The list below is changing as we speak and we will do our best to keep it current, so please check back often.  Please also follow our Facebook page for updates.  Thank you for your continued support of our vendors.

Honeybrook Farms

Del Ray Market Location Drive-thru: In parking lot where the market is usually set-up: 9:00am-10:00am.  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! 🙂

Shlagel Farms

Shlagel Farms will be doing a drop off this Saturday of fresh local produce. It will be a CSA style box with add-ons that must be pre-ordered prior for delivery. Please order here to maintain social distancing and allow contactless payment.

Woofbowl

Place Woofbowl dog treat pickup orders at mywoofbowl.com/pickup

Choose Del Ray Farmers Market in the location drop down list.

Give your dog’s name at the window to pickup.

Baked by Yael

Baked by Yael will happily accept pre-orders through our website:  shop.bakedbyyael.com

We can offer pickup at the Del Ray Market and are also offering discounted weekend delivery on Saturday for $6.95 in Alexandria.

Toigo Orchards

Order Toigo products here by 4pm Friday.

Smith Meadows

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

Ana’s Twist

Ana’s Twist is offering free local delivery and preorders for market pickup.  Please contact Ana at Anastwist2016@gmail.com or 703-201-1824.  You can find her menu here.

Cold Country Salmon

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

Tom’s Amish Cheese Store

To order, email amishcheese2003@frontier.com, or call or text Tom at 717-615-4713. A full list of products can be found here.

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 mchef99@yahoo.com.

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 forkandhoefarm@gmail.com or 804-246-3488.

Fresh Crunch

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

Giving Thanks and Giving Blood

Thanks to everyone who donated blood at the Market at our blood drive in August.  We have exciting news!  The Inova Bloodmobile will be back on Saturday, November 23, from 8am-12pm.  As you enter the holiday season, you can start your giving activities by signing up for an appointment to donate blood at http://bit.ly/DRFM1123.

DRFM 20191123 flyer

Need an added incentive?  Everyone who donates blood at the Market this weekend will be entered to win a pair of tickets to the December 9 Washington Capitals game, courtesy of Mike Dameron and Windmill Hill Design Build.

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Donate blood at the Market Aug. 24

Why did the vampire visit the Del Ray Farmers’ Market?  Not blood oranges or Bloody Mary mix, but a blood drive!  The Market is sponsoring an Inova blood drive on August 24 from 8am – 12pm at Pat Miller Square.  The need for blood in our community is constant – it’s an easy way for you to save a life!  Visit http://bit.ly/DRFM0824 to sign up for an appointment and, after you donate, stroll around the market, support our vendors, and buy some healthy snacks.  DRFM 20190824 flyer

Pumpkin Mac & Cheese

pumpkin-macaroni

Recipe courtesy of Better Homes and Gardens.

Ingredients

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)

Directions

  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.