AFAC Food Drive!

Saturday and through the remainder of the season (the Market closes for the season after November 21), the Lubber Run Farmers Market will be collecting non-perishable goods along with fruits and vegetables from our vendors to support the 2,400 Arlington families and individuals who are food insecure in our community.  Please bring canned goods, cereals, or other items to the market and help us support the Arlington Food Assistance Center.  The foods needed most are: canned tuna, canned meats, canned soups, canned vegetables, peanut butter (plastic jars), low sugar cereal, apples, peppers, onions, carrots, squash, potatoes, hearty greens and salad.  Bring your donations to Barrett Elementary School on Saturday, November 7, from 8 a.m. to noon.  And don’t forget your pre-ordersWe’ll see you (and your face masks) at the Market!

Market Policy Reminders:

  • Face coverings are required for all persons attending the market.  Vendors are also required to wear face masks, as well as food-handling gloves.  
  • All customers should enter the market through the Barrett School parking lot entrance closest to N. Henderson.   Only one-way traffic will be allowed in the market with the exit in the parking lot closest to N. Park.  Once they have completed their shopping, customers can return to the N. Henderson entrance via the sidewalk near the school behind the vendor tents.
  • Gatekeepers will be monitoring how many customers are in market space at any one time in order to comply with the requirements of physical distancing.  Please be patient as there may be an appropriately-spaced line to enter.
  • Almost all food sold in the market will be prepackaged to minimize browsing.  Discussions with individual vendors should in compliance with the 6-foot physical distancing rule. 
  • Credit card payments are encouraged by most vendors.
  • Only one adult family member should enter the market to pick up purchases.
  • Kindly leave kids at home. We love children, but they add to crowding at market and pose a risk to our senior shoppers.
  • Please don’t come to market if you are unwell or at high-risk.
  • Wash your hands thoroughly as soon as you return home.
  • If you have any concerns, don’t hesitate to ask one of the market managers.

Who are we

On Saturday, September 12th, a map pin survey of market customers was conducted at the Lubber Run Farmer Market.  Customers arriving at the market were asked to place a pin a map of Arlington County to indicate where they live. Above are the survey results.  Each pin represents a customer household, not a single customer.  Fascinating!  

November Produce Calendar

Apples – Arugula – Basil – Beans (Green, Snap) – Beets – Broccoli – Broccoli Rabe (Rapini) – Brussel Sprouts – Cabbage – Carrots – Cauliflower – Celery – Celery Root – Chard – Chicories – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Kohlrabi – Leeks – Lettuce – Mint –Mushrooms – Onions – Oregano – Parsley – Parsnips – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Winter Squash

Lubber Run Farmers Market will close for the season at the end of the market day on November 21, the Saturday before Thanksgiving.   Next year’s market will open on Saturday, April 17, 2021.

But for those wishing to continue enjoyment of seasonal local fruits, vegetables, and other produced foods until the Lubber Run Farmers Market reopens, you are encouraged to shop at the Westover Farmers Market in Arlington.  That year-round market on Sunday mornings is located in front of the Westover Library at 1644 N. McKinley Road.  Its hours December through April are 9 a.m.-1 p.m. 

Several vendors at Lubber Run also sell at Westover:  Cold Country Salmon ● Dimitri Olive Farms ● Great Valley Farms ● Hog Haven Farm ● King Mushrooms ● Old Blue BBQ ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm.  Both markets are operated by Field to Table, Inc. Continue to support our local farmers in the mid-Atlantic region and other regional food producers.  Keep putting healthy food on your table until Lubber Run returns in the spring! 


An interactive Market Map for each week of the Market is always available here.


Pre-Order at Lubber Run To Go!!
One-Stop Shopping from Multiple Vendors
for Saturday Pick-up!

Or click below for easy-access links and please note any applicable ordering deadlines on each site.  And, remember, all vendors will have pre-packaged, grab-and-go goods available!  Happy shopping!

Ana’s Twist
Baguette Republic
Baguette Republic
Barajas Produce
Bunny Bakery
Bunny Bakery
Cheese Goatees
Cheese Goatees
Dimitri Olive Farms
Dimitri Olive Farms
Great Valley Farms
Great Valley Farms
Hog Haven Farm
Hog Haven Farm
J'aime Madeleine
J’aime Madeleine
Kuhn Orchards
Kuhn Orchards
La Coop Coffee
La Coop Coffee
Old Blue BBQ
Old Blue BBQ
Ozfeka Catering
Ozfeka Catering
Pleitez Produce
Pleitez Produce
The Fermented Pig
The Fermented Pig
Twin Springs Fruit Farm
Twin Springs Fruit Farm

RECIPE OF THE WEEK

Farmers Market
Vegetable Soup

Ingredients

  • 1-2 tbsp olive oil
  • 1 medium onion diced ( or a large leek)
  • 2 cups diced carrot (2 medium carrots)
  • 2 cups diced celery (2 stalks)
  • 1 cup diced fennel bulb (optional)
  • 4 cloves garlic rough chopped
  • 1 tbsp fresh thyme (or oregano or tarragon or sub 1 1/2  tsp dried thyme, or dry Italian seasoning or Herbs de Provence )
  • 2 tbsp white wine, vermouth, sherry cooking wine– all optional
  • 2 cups diced zucchini or yellow summer squash
  • 2 cups chopped green beans
  • 1 ear corn, kernels cut off
  • 4 cups veggie stock or broth, chicken or beef stock, or bone broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon kosher salt

Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans (like chickpeas, white beans, etc) or cooked grain. 

Instructions

  1. In a large pot or dutch oven, heat oil over medium heat.  Add onion and saute until deeply golden and fragrant, 5 minutes.
  2. Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often.  At this point, if desired, splash with white wine, dry vermouth, or sherry wine (all optional) and cook it off.
  3. Add zucchini and green beans (and optional tomatoes, cabbage, potatoes, or bell pepper), stock, water, bay leaves and salt (corn will be added later).
  4. Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes.  Add corn.  Cook 3-4 more minutes, then stir in the fresh parsley.
  5. Taste.  (If leaving tomatoes out, consider adding a tiny splash of acid, such as lemon juice or apple cider vinegar, but be very conservative, and add more to taste).  Season with pepper and a pinch of cayenne or chili flakes.
  6. Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata (Italian herb sauce) – a delicious way to finish the soup!

Some options to consider:

If using tomatoes, add a tablespoon of tomato paste for extra richness.

Or add 1/2 cup quinoa (uncooked) or cooked beans to add heartiness.

Or add a big handful of chopped greens (spinach, chard, arugula) to the soup at the end!

Recipe from www.feastingathome.com

The Lubber Run Farmers Market needs you!  The Market runs on volunteers, who help vendors set up and take down, staff the Market Tent, and oversee market policies.  It’s easy to volunteer.  Click here to sign-up!

Volunteer at the Market