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Lubber Run Farmers Market Map

Visit the market Saturdays 8 a.m. to noon, April thru November. The last day of the market will be Saturday, November 23 (Saturday before Thanksgiving). This community-based market is located at the corner of N. George Mason Drive and N. Henderson Road in Arlington, Virginia. Street address is 4401 N. Henderson Road, the Barrett Elementary School. Check out our LRFM market map to locate your favorite vendors in the market.

*Please note: No dogs are permitted in the market except registered service dogs.

Looking for some LRFM Swag!? Start the season off right by shopping our swag shop here: https://lubber-run-store.creator-spring.com/listing/LRFM

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Fall Flavors and Perfect Weather!

See you at Barrett Elementary School on Saturday, October 12th, 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.

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. 

THANK YOU!

RECIPE OF THE WEEK

SHAKSHUKA

INGREDIENTS/EQUIPMENT

  • 2 tablespoons olive oil
  • ▢1 medium onion, diced
  • ▢1 red bell pepper, seeded and diced
  • ▢4 garlic cloves, finely chopped
  • ▢2 teaspoon paprika
  • ▢1 teaspoon cumin
  • ▢¼ teaspoon chili powder
  • ▢1 (28-ounce can) whole peeled tomatoes
  • ▢6 large eggs
  • ▢salt and pepper, to taste
  • ▢1 small bunch fresh cilantro, chopped
  • ▢1 small bunch fresh parsley, chopped

INSTRUCTIONS

  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  • Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
  • Garnish with chopped cilantro and parsley before serving.

Notes

  • If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado or fresh bread from Baguette Republic.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.
  • Instead of canned tomatoes, try fresh tomatoes from the market!

Recipe from https://downshiftology.com/recipes/shakshuka/#wprm-recipe-container-34363

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