The Lubber Run Farmers Market returns to Barrett Elementary School for the 2024 season on April 20, 2024 (8am to 12pm). See you at Barrett Elementary School on Saturday, April 20th, between 8:00 a.m. and 12:00 p.m. We’ll see you at the Market!

Come and visit all your favorite vendors and sample some new ones!

Baby goats are back for a visit, courtesy of Faerie Springs Farm (https://lubberrunfarmersmarket.us18.list-manage.com/track/click?u=b3e1a8991c710d3eca1a1940f&id=8d528e7a1a&e=7f0c900a92). Petting and photos both encouraged!

And the Arlington Art Truck (https://lubberrunfarmersmarket.us18.list-manage.com/track/click?u=b3e1a8991c710d3eca1a1940f&id=a5da0444a7&e=7f0c900a92) will be there with an activity focused on Earth Day!

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, potted herbs, and other plants also will be available. Come visit your old favorites and meet some new vendors on opening day!

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!  In particular, we’re looking for greeters and help with social media.  Interested?  Have another skill we might be able to use? 

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!

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

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!

RECIPE OF THE WEEK

Strawberry Shortcake

INGREDIENTS

• 6–7 cups quartered strawberries
• 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

• 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
• 1/4 cup (50g) granulated sugar
• 4 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt (I recommend fine sea salt)
• 3/4 cup (180g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk*
• 2 Tablespoons (30ml) heavy cream or buttermilk
• coarse sugar, for sprinkling

INSTRUCTIONS

1. Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
2. Make the biscuits: Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
3. Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
4. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
5. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
6. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
7. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
8. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Recipe from https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

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!  Click below!   Click here to sign-up!

It’s that sad time of the year where we remind everyone there are only 2 more markets before we close for the season. BUT all of your favorite vendors will still be there Saturday, November 12th and Saturday, November 19th to accommodate your shopping and gifting needs! Make sure to stop by and ask your vendor if they are working a winter market nearby this year so you can visit them during Lubber Run Farmer’s Market off-season.

Find your favorite pumpkin at Barrett Elementary School on Saturday, November 12, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pickup! We’ll see you at the Market!

Happy Veteran’s Day! We Thank You For Your Service!

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

RECIPE OF THE WEEK

Vegetarian Chili with Winter Vegetables

INGREDIENTS

• 3 (14-oz cans) pinto beans
• 2tablespoons grapeseed, sunflower or canola oil
• 1onion, finely chopped
• 1large or 2 medium carrots, cut in small dice
• 1red pepper, diced (optional)
• 2large garlic cloves, minced
• 3tablespoons mild ground chili (or use hot, or use more)
• 1tablespoon lightly toasted cumin seeds, ground
• 128-ounce can chopped tomatoes
• 1teaspoon dried oregano, preferably Mexican oregano
• 2tablespoons tomato paste dissolved in 1 cup water
• 2cups diced winter squash (about ¾ pound)
• Salt to taste
• ½cup chopped cilantro
• Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

INSTRUCTIONS

1. Heat the beans on top of the stove in a large soup pot or Dutch oven. Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
2. Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
3. Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Tip: Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.

Recipe from cooking.nytimes.com

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!  Click below!   Click here to sign-up!

We are reopening this Saturday, April 20th, 8:00 am – Noon. Looking forward to seeing you and all of the vendors.

Saturday is the last market day of 2021!  And to mark the end of the farmers market season and the beginning of the holidays, we have the Arlington Art Truck on hand with a perfect project as we approach Thanksgiving week!  Arlington printmaker Justyne Fischer selected five prominent women educators and activists of varying backgrounds that reflect Arlington’s diversity — Hazel Mahler, Dorothy Hamm, Dr. Evelyn Reid Syphax, Dr. Phoebe Hall Knipling, and Dr. Emma Violand-Sánchez — to create postcards.  Use the postcards to write a note to a teacher, mentor, parent, student or community member, or anyone to whom you want to express gratitude this season! 

And while we’re talking gratitude, thank you to our wonderful vendors, market managers, market committee members, our fantastic market volunteers, and, of course, our fabulous patrons, for a great and successful market season! Swing by Barrett Elementary School on Saturday, November 20, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pick-up!  We’ll see you at the Market!

Lubber Run may be ending for the season, but you can still get your favorites at the Westover Farmers Market on Sunday mornings. in front of the Westover Library at 1644 N. McKinley Road in Arlington, from 9:00 a.m. and 1:00 p.m. 

Visit the Westover Winter Market!  Lubber Run will be back April 16, 2022!

Barajas Produce● Cold Country Salmon ● Dimitri Olive Farms ● Faerie Springs Farm ● For the Love of Goodies ● Great Valley Farms ● Harmony Hill Farm ● Hog Haven Farm ● King Mushrooms ● Linda Vista Farm ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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.

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

NOTE:  The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:

RECIPE OF THE WEEK

Thanksgiving Stuffing with Cranberries, Sage, and Butternut Squash

INGREDIENTS

• 1 package canned buttermilk biscuits (8 pack)
• 3 cups peeled & diced organic butternut squash
• 1/2 cup onions, finely diced
• 2 Tablespoons unsalted butter
• 1/2 tsp salt & pinch of pepper
• 1 Tablespoon chopped fresh rosemary
• 1 Tablespoon chopped fresh sage
• 1 Tablespoon minced fresh garlic, about 3 cloves
• 1/2 cup white wine
• 3/4 cup dried cranberries
• 1/2 cup vegetable stock

Directions

1. Cook the biscuits according to package directions, remove from oven and set aside.
2. In a skillet over medium heat melt the butter, add the butternut squash and onions and cook, stirring occasionally until the squash is soft, about 8-10 minutes. Add the salt, pepper, rosemary, sage, and garlic to the skillet. Stir to combine and cook 2-3 minutes more. Add the white wine to deglaze the pan. Cook 2-3 minutes and then remove from heat.
3. Chop the biscuits into bite size pieces. In a large mixing bowl, combine the squash mixture with the biscuits, cranberries, and 1/2 cup of stock.
4. Spread the mixture onto a lined baking sheet and bake at 425 for 10-15 minutes.
5. Remove from oven and serve!

Recipe from handmadeintheheartland.com

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!  Click below!   Click here to sign-up!

We’re fast coming up to the end of the Lubber Run market season, with only two market days left in 2021.  But, don’t fret, we’ll be back in April 2022 and, in the meantime, those wishing to continue enjoyment of seasonal local fruits, vegetables, and other produced foods are encouraged to shop at the Westover Farmers Market.  That year-round market on Sunday mornings is located in front of the Westover Library at 1644 N. McKinley Road in Arlington.  Its hours December through April are 9 a.m. – 1 p.m.  Many Lubber Run vendors also sell at Westover either part or all of the winter season, so you can still find your favorites:

Barajas Produce● Cold Country Salmon ● Dimitri Olive Farms ● Faerie Springs Farm ● For the Love of Goodies ● Great Valley Farms ● Harmony Hill Farm ● Hog Haven Farm ● King Mushrooms ● Linda Vista Farm ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm

Both markets are operated by Field to Table, Inc., an Arlington non-profit.  Please continue to support our local farmers in the mid-Atlantic region and other regional food producers and keep putting healthy food on your tables throughout the winter!  But, first, come see us in our waning days!  Visit Barrett Elementary School on Saturday, November 13, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pick-up!  We’ll see you at the Market!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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.

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

NOTE:  The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:

RECIPE OF THE WEEK

Quince Cranberry and Persimmon Crisp

INGREDIENTS

• 2 pounds quince, peeled, cored, chopped
• 2 pounds Fuyu Persimmon, peeled, chopped
• 1 pound cranberries, fresh or frozen ( If frozen, do not thaw)
• 3 cups water 
• 1/2 cup sugar
• 1/2 cup + 4 tablespoon + 2 tablespoon maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon + 1/2 teaspoon cinnamon
• 1/2 teaspoon + 1/4 teaspoon cardamom
• 1/2 teaspoon + 1/4 teaspoon ground nutmeg
• 1 cup quick cooking rolled oats
• 1 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold cut into cubes

Directions

1. Lightly grease a 2 quart baking pan, or 9×13 pan. Preheat oven to 350 F.
2. In medium saucepan, combine quince, 3 cups water, 1/2 cup sugar, and 1/2 cup maple syrup.  Bring to boil then simmer until quince are pierced with a fork, but still firm, about 8-10 min.
3. Drain and place quince in large mixing bowl. Add persimmon and cranberries.
4. Pour lemon juice and 4 tbsp maple syrup over fruit and stir, then add 1 tsp cinnamon, 1/2 tsp cardamom, and 1/4 tsp nutmeg, and stir well. Pour into prepared pan in an even layer.
5. In separate bowl, combine the oats, flour, brown sugar, salt, 1/2 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp nutmeg. Mix well. Add butter and 2 tsp maple syrup and mix with hands, fork, or pastry blender until the entire mixture is moist and holds shape when squeezed together.  
6. Evenly distribute topping over fruit. Cover pan with foil and bake for 30 min. Remove foil and bake another 10 min or until bubbly and topping is starting to turn golden.
7. Remove from oven and let sit 10 min. Serve hot with vanilla ice cream.

Recipe from pineappleandcoconut.com

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!  Click below!   Click here to sign-up!

It’s the end of daylight savings time, so don’t forget to set your clocks back Saturday night!  Or, do what I do, and wait until the point on Sunday when you really wish you had an extra hour in the day and do it then!!  Either way, before worrying about your clocks, come visit the Market.  We only have three more Market days to go this season — November 20 is the last day for 2021.  So get your fresh fruits, veggies, and prepared foods while you can!  It should be a lovely fall day for a trip to the Market.  Take a stroll to Barrett Elementary School on Saturday, November 6, between 8:00 a.m. and 12:00 p.m.  And don’t forget your pre-orders for Saturday pick-up!  We’ll see you at the Market!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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.

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

NOTE:  The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:

RECIPE OF THE WEEK

Butterscotch Pears

INGREDIENTS

• 4 large firm pears
• 1 tablespoon lemon juice
• 1/4 cup packed brown sugar
• 3 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup pear nectar*
• 2 tablespoons honey

Note:
*You can buy canned pear nectar, make your own, or substitute apple juice.

Recipe from tasteofhome.com

Directions

Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In small bowl, combine brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt. slow cooker.

Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm, with pound cake or ice cream.

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!  Click below!   Click here to sign-up!

It’s the spooky time of year! One of my favorite pasttimes is scrolling through all the pictures of homemade spooky treats on sites like Pinterest. The creativity amazes me (in the same way that all the candy chutes and innovative pandemic-inspired candy delivery mechanisms in the neighborhood amazes me)! Who knew that apples, peanut butter, and strawberries could make spooky treats? Or that bell peppers could be carved like pumpkins and used to hold veggie dip? Or that you could use a watermelon to make a gaping maw that … dispenses fruit salad! Want to try some of these ideas for your pre- or post-trick or treating nosh? The farmers market will have all the ingredients you need! Prep for Halloween at Barrett Elementary School on Saturday, September 4, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pickup! We’ll see you at the Market!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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.

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

NOTE:  The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:

RECIPE OF THE WEEK

Halloween Skeleton Veggie Tray

INGREDIENTS

• red peppers
• mushrooms
• carrots
• broccoli
• cauliflower
• tomatoes
• ranch dressing

INSTRUCTIONS

Use the photo as a guide. Easy peasy! Spooky scary!

Recipe from creativeinchicago.com

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!  Click below!   Click here to sign-up!

The Farmers Market celebrates National Hispanic Heritage Month (September 15 – October 15)!  Whether it is peppers and squash blossoms from Barajas Produce, fresh salsas from Great Valley Farms, locally ground but Guatemalan-sourced coffee from La Coop Coffee, or humitas, empanadas, or gazpacho from Ana’s Twist, the market can give you a celebratory taste!  Tempt your taste buds at Barrett Elementary School on Saturday, September 4, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pickup! We’ll see you at the Market!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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.

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

NOTE:  The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:

RECIPE OF THE WEEK

Perfect Farmers’ Market Tacos

INGREDIENTS

FOR THE RAJAS

• 4 (about 1 pound total) medium fresh poblano chiles
• 2 tablespoons vegetable or olive oil
• 1 large white onion, sliced 1/4-inch thick
• 1/2 teaspoon dried oregano, preferably Mexican
• 2 garlic cloves, peeled and finely chopped

FOR THE TACO FILLING

• 1 tablespoon vegetable or olive oil
• 4 (about 1 pound total) summer squash, cut into cubes a little smaller than 1/2 inch thick
• 1 cup fresh or frozen corn kernels
• 12 squash blossoms, stames and sepals removed and sliced crosswise into 1/4-inch strips
• 1/4 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
• 3/4 cup Mexican crema, crème fraîche or heavy cream
• Salt
• 12 warm corn tortillas

Recipe from rickbayless.com

INSTRUCTIONS

Make the rajas: Roast the poblanos on baking sheet 4 inches below very hot broiler, turning regularly until skin is evenly blistered and blackened, about 10 minutes. Be careful not to char flesh—only skin. Cover with kitchen towel and let stand for 5 minutes. Rub off blackened skin, then pull or cut out stems and seed pods. Tear chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long.

In 12-inch skillet, heat oil over medium-high. When hot, add onion and cook, stirring regularly, until richly browned but still a little crunchy, about 7 minutes. Stir in garlic and oregano. After a minute or so, when garlic is fragrant, remove from heat and set aside.

For the taco filling: In 12-inch skillet set over medium-high, heat oil. When really hot, add squash, stirring and turning frequently, until richly browned all over. Add poblano strips, corn, squash blossoms and caramelized onions, then scoop in crema.

When  cream has thickened enough to coat mixture—only a couple of minutes over medium-high heat, but needs to be stirred nearly constantly—taste mixture and season with salt, usually about ½ teaspoon.

When everything comes to a simmer over medium heat, add a couple more tablespoons of crema if needed.  Taste for salt and scoop into warm tortillas. Though not absolutely necessary, mixture is delicious sprinkled withqueso fresco.

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!  Click below!   Click here to sign-up!

September is Hunger Action Month and 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 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 donation to AFAC.  Together, we can feed Arlington!  Drop off your donations in our AFAC collection boxes at Barrett Elementary School on Saturday, September 4, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pickup! We’ll see you at the Market!

The foods needed most are:
*Low sodium & low sugar preferred. *No glass please!

• Canned Tuna
• Canned Meats
• Canned Soups
• Canned Vegetables
• Peanut Butter (in plastic jars)
• Low Sugar Cereal
• Apples
• Peppers
• Onions
• Carrots
• Squash
• Potatoes
• Hearty Greens and Salad

Thank you for your support!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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.

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

NOTE:  The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:

RECIPE OF THE WEEK

Savory Dutch Baby with Summer Vegetables

Have breakfast for dinner with this savory take on the classic baked pancake!

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1/2 cup diced sweet onion
• 3/4 cup corn kernels (from 1 ear of corn or from frozen)
• 3/4 cup diced zucchini
• 1/4 teaspoon plus 1/8 teaspoon table or fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 cup quartered grape tomatoes
• 1/2 cup flour 
• 3/4 cup low-fat milk
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 4 large fresh basil leaves, cut into ribbons

Recipe from washingtonpost.com

INSTRUCTIONS

In 10-inch cast-iron or ovenproof nonstick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add corn, zucchini, and 1/4 teaspoon of each salt and pepper, and cook until zucchini is firm-tender, about 2 minutes. Add tomatoes and cook until just warmed through, about 1 minute. Transfer vegetables to bowl and cover to keep warm, or refrigerate until needed.

Preheat oven to 425 degrees.  In medium bowl, whisk together flour, remaining 1/8 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. In large bowl, whisk together milk and eggs until well combined.  Add flour mixture to egg mixture and whisk to combine, then stir in Parmesan cheese.

Wipe skillet out, then return to medium-high heat. Once pan is hot, add remaining 1 tablespoon of oil, swirling to coat skillet. Pour batter into skillet, then carefully transfer to oven. Bake for 12 to 15 minutes, or until pancake is puffed and golden brown.

Remove skillet from oven, top with vegetable mixture, garnish with basil, and serve.

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!  Click below!   Click here to sign-up!

As summer slowly gives way to fall, be sure to explore all the summery goodness at the farmers market!  Watermelon, corn, tomatoes, peaches, zucchini, so much summer!  Take it all in!  Bask in the heat, listen to the bees, grab a cold drink or a sorbet, and let summer wash over you.  It’ll be gone soon enough!  Find your summer favorites at Barrett Elementary School on Saturday, August 28, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup! We’ll see you at the Market!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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.

• Balsamic Vinegars at Dimitri Olive Farms.
  
• Mango and Tomato Gazpacho at Ana’s Twist.
  
• Honey and other bee goods from Commonwealth Bee.
  
• Tomato Galette from For the Love of Goodies.

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

Check out Lubber Run to Go!  Order and pay ahead of time and pick up at the Market on Saturday morning!  No need to worry if the things you need will be available — so you can focus on shopping for the things you want!

Be sure to take note of applicable ordering deadlines included in the site’s vendor descriptions. 

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!

NOTE:  The following vendors do not currently have on-line pre-order capabilities but will be at the Market with grab-and-go products available:

The Farmer Market hosts an AFAC Collection Box every week!   Please consider bringing along extra canned goods to drop off or purchasing fresh produce at the Market to donate!  Together, we can feed Arlington!

RECIPE OF THE WEEK

Pesto Corn Salad with Shrimp

INGREDIENTS

• 4 medium ears sweet corn, husked
• 1/2 cup packed fresh basil leaves
• 1/4 cup olive oil
• 1/2 teaspoon salt, divided
• 1-1/2 cups cherry tomatoes, halved
• 1/8 teaspoon pepper
• 1 medium ripe avocado, peeled and chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

INSTRUCTIONS

1. In pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in  food processor, pulse basil, oil and 1/4 teaspoon salt until blended.
2. Cut corn from cob and place in bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.
3. Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Recipe from tasteofhome.com

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!  Click below!   Click here to sign-up!