Time to celebrate Mom!  And the Farmers Market is here to help you do it. Fresh fruits, vegetables, flowers, and plants from our farm vendors will always make her smile.  Plan breakfast, brunch, lunch, or dinner from any combination of her favorite prepared foods vendors.  And don’t forget to pre-order your special Mother’s Day baked goods from Baguette Republic, J’aime Madeleine, and For the Love of Goodies!  Find all the things moms love most (other than her kids, of course!) at Barrett Elementary School on Saturday, May 8, from 8 a.m. to noon.    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 at the end of the market at N. Park.  Once they have completed their shopping, customers can return to the entrance via the sidewalk near the school behind the vendor tents.
• Market staff and volunteers will be monitoring how many customers are in the market at any one time in order to comply with physical distancing rules.  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.
• Please no eating or drinking in the market.  Pick up your prepared foods and exit the market area before removing your face covering to consume your goodies.
• Credit card payments are encouraged by most vendors.
• 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.

NEW 2021 VENDOR!!

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

Strawberry Scone
Perfect for Mom’s Breakfast in Bed!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup sugar
• 8 tbsp unsalted butter, frozen
• 1/2 cup plain yogurt, sour cream, or buttermilk
• 1 heaping cup hulled and diced fresh strawberries
• 1 large egg

For the Glaze:

• 3 tbsp unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/2 tsp pure vanilla extract OR 1 drop lemon oil

Instructions:

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper (or lightly grease a scone pan if you have one).
2. In medium bowl, whisk together all dry ingredients.
3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until mixture resembles coarse meal. Gently mix in diced strawberries
4. In small bowl, whisk yogurt and egg until smooth. Using a wooden spoon or spatula, gently stir yogurt mixture into flour mixture until large dough clumps form (be careful not to squish the berries). Use your hands to press the dough into a ball. The dough will be crumbly at first, but as you press, the dough will come together. (If dough is too dry, add up to 2 tablespoons of milk, 1 teaspoon at a time until the dough comes together)
5. If not using a scone pan, place dough ball on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Or, gently press the dough evenly into the scone pan. Bake until golden, about 15 minutes. Cool for 10 minutes.
6. In medium bowl, prepare glaze by mixing together glaze ingredients. Whisk until smooth. Drizzle over warm scones and enjoy!

Recipe from somethewiser.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!

Now is the time to plant your herbs!  Whether you do so in pots, in a dedicated garden space, or just strewn where ever the winds take you, the Farmers Market is loaded up with a wide variety of potted herbs for you to choose from!  Barajas Produce, Great Valley Farms, and returning vendor Pleitez Produce will all have herb plants on offer (and tomatoes, cucumbers, and other vegetables too)!.  Roots ‘N Shoots has live flats of microgreens and don’t forget King Mushrooms’s grow-your-own kits!  Bring your green thumbs to Barrett Elementary School on Saturday, May 1, from 8 a.m. to noon.   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 at the end of the market at N. Park.  Once they have completed their shopping, customers can return to the entrance via the sidewalk near the school behind the vendor tents.
• Market staff and volunteers will be monitoring how many customers are in the market at any one time in order to comply with physical distancing rules.  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.
• Please no eating or drinking in the market.  Pick up your prepared foods and exit the market area before removing your face covering to consume your goodies.
• Credit card payments are encouraged by most vendors.
• 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.

• Purple and Green Asparagus at Kuhn Orchards — along with the very first Rhubarb!

• Ramps at King Mushrooms

NEW 2021 VENDOR!!

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

Choose-Your-Own Herb Pesto

• 6 cups fresh herbs and/or greens – our favorite combo is 3 cups basil, 2 cups spinach, & 1cup arugula
• ¼ cup nuts – such as pine nuts, walnuts, almonds, etc
• 1 tsp each kosher sea salt & fresh ground black pepper
• 2 cloves garlic, peeled
• 2 Tbsp lemon juice
• ½ cup low flavor oil
• ½ cup grated parmesan

Instructions:

Blanch herbs like basil to preserve its bright color:  set a pot of water to boil and either hold basil by its stem or put in a metal colander – dunk in boiling water a few times, no longer than a second at a time, just until fragrant.  Let cool and dry in a colander on paper towels.

Add all ingredients to a food processor and puree until smooth. Adjust oil, salt and pepper to taste and consistency as needed! Enjoy!

Recipe from covingtonweekly.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!

I know, I know, summer is great with its corn and peaches and fall is colorful and bountiful!  But, oh, Spring!  Pretty flowers, potted herbs, fresh greens, and new veggies after a long winter — there is nothing better!  Come celebrate spring at the Farmers Market this weekend.  Breathe  the fresh air (through your face mask) and shop our new, expanded vendor selection.  You’ll be glad you did!  Don’t forget your pre-orders!  Check us out at Barrett Elementary School on Saturday, April 17, from 8 a.m. to noon.  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 at the end of the market at N. Park.  Once they have completed their shopping, customers can return to the entrance via the sidewalk near the school behind the vendor tents.
• Market staff and volunteers will be monitoring how many customers are in the market at any one time in order to comply with physical distancing rules.  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.
• Please no eating or drinking in the market.  Pick up your prepared foods and exit the market area before removing your face covering to consume your goodies.
• Credit card payments are encouraged by most vendors.
• 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.

NEW 2021 VENDORS!!

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

Mediterranean Salad with Hummus Dressing

Oregano Grilled Chicken:

• 1 package boneless, skinless chicken breasts, 2 chicken breasts weighing 1 1/2 pounds
• 1 Tablespoon olive oil
• 1 Tablespoon chopped fresh oregano, or 1 Teaspoon dried
• 1 Tablespoon lemon zest, from 1 lemon
• 1/2 Teaspoon sea salt
• 2 cloves garlic, minced

Salad:

• 10 cups washed mixed greens, 10 ounces
• 12 mini sweet peppers, or 1 large red bell pepper, 8 ounces
• 1 large cucumber, 14 ounces
• 1 red onion, 10 ounces
• 3 cups cherry tomatoes, 12 ounces
• 1/2 cup chopped fresh cilantro, or a mixture of parsley and cilantro

Hummus Dressing:

• 1/4 cup tahini, from roasted sesame seeds, not raw
• 1/4 cup freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 Teaspoon ground cumin
• 1/2–1 Teaspoon sea salt, to taste
• 1/2 cup olive oil

Instructions:

1. Whisk together olive oil, oregano, lemon zest, sea salt, and garlic.  Add chicken breasts to marinade and coat.  Cover and chill in refrigerator for 1 hour or overnight.
2. When ready to make salad, preheat grill over high heat.
3. While grill is heating, start prep.  Place washed greens into large serving bowl.
4. De-stem and de-seed pepper(s). Cut pepper(s) into thin strips, and then slice crosswise into bite sized cubes.
5. Cut both ends off cucumber and cut into quarters lengthwise. Slice quarters crosswise to create thin triangular slices.
6. Slice both ends off onion and peel.  Cut in half from top to bottom. Lay each half flat side down and cut across the rounded top into thin half moon slices.
7. Slice cherry tomatoes in half, and place all prepped veggies on greens.
8. When grill reaches a steady 400º-450ºF, place chicken on grill, and immediately lower heat to medium, maintaining temperature of 350º-400ºF. Cook for 10-12 minutes, or until chicken loosens and is easy to turn over. Turn chicken breasts, and grill for another 8 minutes or so, or until no longer pink in center. When done, remove from grill and set aside to cool, and then cut into bite sized pieces and add to salad.
9. For dressing, add all ingredients except olive to blender. Blend on low, and add olive oil in  slow steady drizzle, increasing speed at the end to help emulsify the dressing.
10. Toss salad with dressing or serve on the side.

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 so happy to be back and looking forward to our best market season yet!  This year, our fourth season, will be the biggest so far. Twenty four vendors will participate in the market, 21 of whom are expected on opening day.  See below for a quick preview of our newest vendors.  The LRFM market map will show which vendors are signed up for each market day, so bookmark us and check each week to plan your visit!

To accommodate our growth, the market is expanding to fill the northwest end of the parking lot (enters from George Mason Blvd). Although that means losing the parking spaces on that end of the market, ample parking is now available in the garage at the Lubber Run Community Center, 300 N Park. Parking will continue to be available on the southeast end of the market (enters from N Henderson).

2020 may be behind us but pandemic precautions are not! The market continues to be compliant with Virginia’s covid-19 guidance, so we still require face coverings for entry and ask that you comply with one-way directional flow and physical distancing while in the market.

Online pre-ordering for Saturday pick-up is available again this season through Lubber Run To Go!  Visit the site for individual vendor ordering deadlines.  See below for individual vendor links.  All vendors will also have grab-and-go items available.

Join us for opening day at Barrett Elementary School on Saturday, April 17, from 8 a.m. to noon.  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 at the end of the market at N. Park.  Once they have completed their shopping, customers can return to the entrance via the sidewalk near the school behind the vendor tents.
• Market staff and volunteers will be monitoring how many customers are in the market at any one time in order to comply with physical distancing rules.  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.
• 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.

NEW 2021 VENDORS!!

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:

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!

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.

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

Roasted Brussels Sprouts with Warm Honey Glaze

A perfect side dish for your Thanksgiving table!!

Ingredients

• 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

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!

Volunteer at the Market

As we move past Veteran’s Day and into the season for giving thanks, the Lubber Run Farmers Market salutes our servicemembers and their families.  Thank you for your service and your sacrifice!  

Join us at the Farmer’s Market on Saturday for the penultimate market day this season.  We’ll continue to collect for the AFAC Food Drive and, of course, we will have all of your favorites on hand!  Visit Barrett Elementary School on Saturday, November 14, 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.

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

Rotini with
Butternut Sage Sauce

Ingredients

• 1 lb (about) peeled butternut squash pieces
• 1 small onion, diced
• 4 tablespoons unsalted butter or olive oil (for vegan variation)
• 1 tablespoon finely chopped fresh sage or a small bundle, see notes above
• kosher salt
• freshly cracked black pepper, to taste
• freshly grated nutmeg, optional
• 2 oz (1 cup) finely grated Parmigiano-Reggiano, optional (omit if keeping vegan)
• 1 lb penne, rigate, rotini, or whatever pasta shape you like

Instructions:

1. Heat butter or olive oil in a 5- to 6-quart pot over moderately high heat.  Add chopped sage and cook until fragrant, about 15 seconds.  Add cubed squash, diced onion, 1 1/2cups water, 3/4 teaspoon salt, and pepper to taste.  Simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 10 to 15 minutes.
2. If you wish, stir in Parmigiano-Reggiano.  If you have a stick blender, purée in pot.  If you don’t, transfer to food processor or blender and purée until smooth.  Add salt and a grating of fresh nutmeg to taste.  The sauce should be thick enough to coat the back of a spoon; if too thin, simmer over low heat to thicken.
3. While squash simmers, cook pasta in a 6- to 8-quart pot of boiling water with a large pinch of kosher salt until al dente.  Reserve 1 cup pasta cooking water, then drain.
4. Place pasta in serving bowl. Toss with enough butternut-sage sauce to coat.  If necessary, add a bit of the reserved cooking water to thin it out.  Serve with cheese.

Recipe from alexandracooks.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

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-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.

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.

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

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

It’s the spooky time of year!  For those in walking distance, be sure to admire all the fabulous Halloween decorations in the neighborhood as you walk to the market.  Once there, stock up on healthy fruits and vegetables to counteract all that candy!  And Saturday morning is not too late to grab a pumpkin or two!  The Market is boo!-ming this time of year (see what I did there?)!  Come by for your treats at Barrett Elementary School on Saturday, October 31, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders! We’ll see you (and your face masks) at the Market!

Market Policy Reminders:

No changes as Arlington moves to Phase 3

• 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.

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

Jack O Lantern
Stuffed Peppers

Ingredients

• 4 orange bell peppers
• extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 1 lb. ground beef or ground pork or sausage
• 1 c. cooked white rice
• 1 c. low-sodium chicken broth, divided
• 1 (15-oz.) can fire-roasted tomatoes (or roast your own!)
• 1 c. shredded Monterey Jack, divided

Instructions

1. Preheat oven to 350°. Cut off and reserve top of each pepper. Remove and discard cores and seeds. Using a sharp paring knife, carve a Jack O’Lantern face into each pepper. Drizzle the inside of each pepper with oil and season generously with salt and pepper. Place the peppers upright in a large baking dish along with the pepper tops.
2. Heat a tablespoon of oil in a large nonstick skillet. Cook onions until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.  Add beef/pork and cook until meat is no longer pink, breaking up meat with a wooden spoon. Turn off heat and drain fat.
3. Return skillet to stovetop over medium heat. Season with salt and pepper to taste and stir in chili powder. Add fire-roasted tomatoes, 1/2 cup chicken broth, cooked rice and 3/4 cup of cheese. Stir until evenly combined.
4. Divide rice and beef mixture between hollowed out peppers. Top with remaining 1/2 cup of cheese.
5. Pour remaining 1/2 cup chicken stock into pan. Cover with foil and bake for 30 minutes. 
6. Remove foil and cook for another 10 to 15 minutes, or until peppers are tender and cheese is melted.

Recipe from www.delish.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

The Arlington Art Truck visits the Farmers’ Market this Saturday with pre-packaged kid’s art projects for you to take away and make at home.  Pick up your art kits from the Truck and then head to the Market for snacks to tide you over while you create!  We should always make time for art!  Find your inspiration at Barrett Elementary School on Saturday, October 24, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders!  We’ll see you (and your face masks) at the Market!

Market Policy Reminders:

No changes as Arlington moves to Phase 3

• 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.

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

New Vendor!

King Mushroom Farm

Westover Market favorite King Mushrooms joined the Farmers Market last weekend and will be with us this Saturday and all the market days in November.  Located in Barclay, Maryland, King Mushrooms offers fresh, local, gourmet mushrooms.  They also feature mushroom soup, dried mushrooms (which are great in your own soups!), and marinated mushrooms.  And you have to take a look at the grow-your-own-mushroom bags, perfect for those of you who want to experiment and harvest your very own mushrooms!   Stop by and check it out!   

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

Mixed Mushroom
Sheet Pan Gnocchi

Ingredients

• 1 pound mixed wild mushrooms
• 2 medium shallots
• 1 pound  fresh, shelf-stable, or frozen potato gnocchi
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Fresh thyme leaves, for garnish (optional)

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF
2. Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.
3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

Recipe from www.kitchn.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

Fall colors are not limited to the leaves on the trees.  The Farmers Market is at its most colorful in the fall!  Reds, oranges, yellows, greens, and purples.  Find one of each and fill your baskets with your own personal rainbow at Barrett Elementary School on Saturday, October 10, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders!  We’ll see you (and your face masks) at the Market!

Market Policy Reminders:

No changes as Arlington moves to Phase 3

• 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.

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

Dutch Apple Bread

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