Saturday is the last market day of the season! Through all the challenges of 2020, the Farmers Market has been a bright spot. And for that we owe a lot of thanks, for the vendors who made adjustments on the fly but kept the fresh foods available, for our new-this-season pre-order site, for the Market Committee members and volunteers who devoted time, thought, and effort to making sure the market could operate safely, and most of all for our community of shoppers, who showed up (face masks and all!) to make our third season a resounding success. Thanksgiving is a time for giving thanks and all of you have ours! Mark your calendars: We’ll be back April 17, 2021!! Until then, make one last trip to Barrett Elementary School on Saturday, November 21, from 8 a.m. to noon. And don’t forget your pre-orders. We’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.
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!
RECIPE OF THE WEEK
Roasted Brussels Sprouts with Warm Honey Glaze
A perfect side dish for your Thanksgiving table!!
- 1½lb. brussels sprouts, trimmed, halved
- ¼ cup extra-virgin olive oil
- ½ tsp. kosher salt, plus more
- Freshly ground black pepper
- ¼ cup honey
- ⅓ cup sherry vinegar or red wine vinegar
- ¾ tsp. crushed red pepper flakes (optional)
- 3 Tbsp. unsalted butter
- 3 scallions, thinly sliced on a diagonal
- 1 tsp. finely grated lemon zest
- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast on bottom rack until softened and deeply browned, 20–25 minutes.
- Meanwhile, bring honey to a simmer in small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
- Transfer brussels sprouts to large bowl. Add glaze and scallions and toss to combine. Transfer to platter and top with lemon zest.
Recipe from bonappetit.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!