Visit the market on Saturdays from 8 a.m. to noon, April through November. The last day of the market will be Saturday, November 23rd (the Saturday before Thanksgiving). This community-based market is located at the corner of N. George Mason Drive and N. Henderson Road in Arlington, Virginia. The street address is 4401 N. Henderson Road, the Barrett Elementary School. Check out ourLRFM market mapto locate your favorite vendors in the market.
*Please note: No dogs are permitted in the market except registered service dogs.
See you at Barrett Elementary School on Saturday, November 23rd, between 8:00 a.m. and 12:00 p.m.We’ll see you at the Market! Once again there will be a wide variety of vendors offering locally grown seasonal fruits and vegetables; farm fresh eggs; fish, beef, and pork products; baked goods; sweet treats; and gourmet prepared foods. Fresh-cut flowers will be available as well.
SPECIAL EVENT: We will be accepting AFAC food donations as well as bag donations for this last market day. You can bring your canvas bags (not plastic) that are in decent shape (not ripped or torn) to donate. Even better if there is food inside to donate with the bags! Clear out all the canvas bags you have and do not use, and bring them to the market. They will be given a good home.
LAST MARKET DAY REMINDER: While we head into our last month of the farmer’s market, we want to remind you that our last market day of the season is the Saturday before Thanksgiving, November 23rd. Our Westover Farmer’s Market is our sister market that runs annually. They have a Winter market that runs from 9 am-1 pm December-April. We have several overlapping vendors to ensure you can still shop for your favorite goods. Lubber Run Farmer’s Market will reopen on April 5th, 2025.
ARTS MARKET: As we continue to grow, we look forward to sharing the spotlight with local vendors in the community. Our last market on November 23rd will be our annual Arts Market. This will run from 8 am-12 pm during our farmer’s market.
Local Artist Elke Seefeldt:
Local Artist Elke Seefeldt:
JOIN US AS A VOLUNTEER!!
The Lubber Run Farmers Market needs you! The Market thrives with community support, not just from its shoppers but also its volunteers. Find out how you can help by stopping by the market tent on Saturday!
The Lubber Run Farmers Market is committed to helping our neighbors in need. An AFAC Collection Box is available at every Market. Please consider purchasing extra fruits and vegetables from our vendors while you shop or bring canned goods, cereals, or other non-perishable items to the Market for drop off.
To press the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.
Preheat Your Oven: to 400℉ (200℃). Lightly grease a large baking sheet that is at minimum 11″ x 17″ in size (or two smaller baking sheets, if preferred).
For the Stuffing: In a large bowl mix all of the stuffing ingredients except for the bread. Mix to combine. Then lastly add the bread cubes and gently toss to coat the bread cubes in the mixture. Set aside for 10 – 15 minutes to absorb the flavors while you prepare the tofu and vegetables.
For the tofu: Once pressed, in a medium bowl, add all of the tofu ingredients except for the tofu. Mix to combine. Then tear the block of tofu into bite-sized pieces. (Tearing the tofu gives texture much more similar to turkey, and the rough texture grips the sauce better). Add the tofu bites to the bowl with the seasonings, and gently fold it using a spatula to coat. Set aside.
For the potatoes and carrots: to a medium bowl add the potatoes, carrots, and all of the seasonings. Toss to evenly coat.
Arrange the sheet pan and Bake: take your sheet pan, and on ¼ of the pan, place all of the stuffing, using a spatula to pack it into a rectangle shape. Just above the stuffing, add the tofu so that it takes another ¼ of the sheet pan. Spread the carrots and potatoes across the remaining ½ of the baking sheet. Bake for 20 minutes.
For the Green Beans: While the sheet pan is baking, prepare the green beans. Add them to the same bowl the potatoes and carrots were in. Add the garlic, oil, salt and pepper and toss to coat in the remaining spices from the potatoes and carrots.
Finish Baking: After the sheet pan has baked for 20 minutes, remove it from the oven. Use a spatula to push the carrots and potatoes so they take up ¼ of the sheet pan. In the remaining ¼ of the sheet pan, add the green beans. Return to the oven and cook for another 15 – 20 minutes until the green beans are tender, the potatoes and carrots are tender all the way through when pierced with a fork, and the stuffing is lightly browned. Note that the tofu will be tender and juicy fresh out of the oven, and will get tougher and chewier as it cools (I enjoy both textures)! Serve as is or with your favorite sauce such as mushroom gravy or cranberry sauce.
Notes:
Make Ahead: Morning of, or a few hours before, prepare everything in advance, so that when it’s time for dinner, you can simply place all the items on the sheet pan and pop it into the oven following the baking directions.
Gluten-free: for gluten-free, use a gluten-free bread, and substitute the soy sauce for a gluten-free soy sauce such as tamari.
Oil-free: for oil-free, use a good non-stick pan or line it with parchment paper. For the stuffing substitute the vegan butter for 2 extra tablespoons of vegan culinary cream. For the tofu, substitute the oil for 2 tablespoons vegetable broth or aquafaba. For the potatoes, carrots, and green beans, substitute the oil for vegetable broth or aquafaba.
