The beginnings of a fall cool-down means that it’s time for all the cosy comfort that the Farmers Market has to offer.  Whether you’re looking for the ingredients for a hearty soup, a flaky pie, or a family-pleasing pasta, the Market’s got what you need.  Shop for your comfort food fixings at Barrett Elementary School on Saturday, October 3, 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.

Keep an eye out for the following new offerings from your favorite vendors!

Sables (in raspberry and apricot) at J’aime Madeleine

Feta and Spinach Empanadas at Ana’s Twist

Nutella Macarons at Bunny Bakery

October 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

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

Ingredients

• Salt
• 8 ounces orzo pasta
• Grapeseed, peanut, or vegetable oil
• 1 large sweet potato, diced
• 2 medium onions, finely diced
• 4 cloves garlic, minced
• 1 tablespoon peeled and grated fresh ginger
• 6 ounces shiitake mushrooms, stems removed and caps diced
• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 3 big leaves Swiss chard or kale, stalks removed and leaves finely chopped (about 2 cups)
• Freshly ground black pepper
• Shaved Parmesan cheese (optional)

Recipe from www.thekitchn.com

Instructions

1. Heat a large pot of water to boiling and salt generously. Cook orzo until barely al dente, 6 to 7 minutes. Drain and toss with a drizzle of oil so that orzo is lightly coated.  Set aside.
2. Heat large sauté pan over high heat. Drizzle oil and heat until very hot.  Add sweet potatoes in a single layer. Cook over high heat until they begin to caramelize, about 4 minutes. Flip sweet potatoes and cook 3 minutes more. 
3. Turn heat to medium and push sweet potatoes against side of pan. Add onions to center of pan and season lightly with salt. Cook, stirring occasionally, until onions begin to turn brown. Add garlic and ginger and stir into onions. Push onions to side of pan, next to sweet potatoes, where they will continue to caramelize.
4. Add mushrooms to center of the pan and cook for 4 minutes without turning.  Stir  mushrooms and cook 4 minutes more. At this point, onions should be dark brown, garlic should be golden and soft, and potatoes should be softening.
5. Whisk together vinegar, soy sauce, and 2 tbsp oil. Pour into pan with vegetables and mix everything together, scraping bottom. Cook for 3 minutes.
6. Turn heat to high.  Add orzo gradually, stirring and scraping constantly. Cook, letting the orzo brown on bottom of pan, then scraping, for about 5 minutes.
7. Add greens and cook until barely wilted, about 1 minute. Remove from heat, taste, and season as needed. Serve hot, with shavings of Parmesan if desired.

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

Have you tried the LRFM pre-order site?  Everyone loves it!  Customers love it because you can get exactly what you want, order from multiple vendors at once, pre-pay and speed up trips to the market, and, best of all, sleep in and still know your favorites will be there whenever you arrive.  Vendors love pre-orders because it helps them plan, guarantees a sale, helps with efficient preparation for the market, and prevents food waste.  It’s a win-win!  Try it out today for pick up in Saturday’s market!  And grab anything else you might need (or just want!) at Barrett Elementary School on Saturday, September 26, from 8:00 am to 12:00 pm.   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

Smashed Peach & Poblano Grilled Cheese

Ingredients

• 2 medium peaches, halved and pitted
• ½ teaspoon ground ancho chile pepper (optional)
• 4 slices sourdough bread
• 3 ounces sliced sharp white cheddar cheese
• 1 large fresh poblano pepper, roasted* and cut into strips
• 4 slices bacon, crisp-cooked 
• 2 tablespoons softened butter

*To Roast Poblanos

Preheat oven to 425°F. Cut poblano pepper in half lengthwise; remove stems and seeds. Place cut sides down on a foil-lined baking sheet. Roast 20 to 25 minutes or until tender. Wrap in foil. When cool enough to handle, peel and discard skin. Chill up to 3 days.

Recipe from www.bhg.com

Instructions

1. If desired, sprinkle cut sides of peach halves with ground chile. Using a potato masher or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.
2. Top two bread slices with cheese slices. Add two peach halves, poblano strips, and bacon to each. Top with remaining bread slices. Butter both sides of each sandwich.
3. Cook sandwiches in a hot skillet over medium heat for 2 to 3 minutes or until toasted. Turn; repeat on other side until cheese melts.  Makes 2 sandwiches.

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 still a little warm and steamy, but fall is officially here!  Time for sweet potatoes, pumpkin, apples, and … pies!  Fall is the best time to experiment with everything in a pie crust — whether you prefer the sweet or the savory … or both!  Who says you can’t have pie for dinner and for dessert?  Pick up the filling for your favorites at Barrett Elementary School on Saturday, September 12, from 8:00 am to 12:00 pm.  Don’t forget your pre-orders for Saturday pickup!  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.

September Produce Calendar

Apples – Arugula – Basil – Beans (Green, Snap) – Beans (Shell) – Beets – Broccoli – Cabbage – Carrots – Celery – Chard – Chili Pepper – Cilantro – Cucumbers – Fennel – Grapes – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Leeks – Lettuce – Mint – Mushrooms – Nectarines – Onions – Oregano – Parsley – Peaches – Peas (Snap, Snow, Pod) – Peppers – Pumpkin – Radicchio – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Summer Squash – Sweet Potatoes – Tomatoes – Turnips – Watermelon – Winter Squash – Zucchini

Market Map

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 Vegetable Pie with Puff Pastry

Ingredients

• 1 lb. pumpkin (approx. 1/2 a medium pumpkin), peeled
• 14 oz. cauliflower (approx. 1/3 cauliflower)
• 2 medium parsnips
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 sage leaves, minced
• 3 tablespoons thyme leaves
• 1 tablespoon olive oil
• 1/2 tsp sea salt
• 1/2 tsp pepper
• 1 sheet puff pastry
• 1 egg, whisked

Recipe from www.occasionallyeggs.com

Instructions

1. Preheat oven to 400F and line a large baking sheet with parchment paper.
2. Chop pumpkin, cauliflower, and parsnip into approximately 1 inch pieces.  The cauliflower florets can be a bit larger.
3. Place the vegetables onto prepared tray and mix with remaining ingredients except the pastry.  Roast for 30-35 minutes, or until softened and lightly golden.  Chill for at least 20 minutes in a cool spot before assembling.
4. Preheat the oven to 400F again and line a large baking sheet. Once the vegetables have cooled, roll out the puff pastry between two sheets of parchment paper.  Place pastry onto the baking sheet.
5. Add vegetables to one half of the pastry, leaving enough space around the edges to seal the pie.  Fold the pastry over and press with your fingers to seal the edges.  Brush with the egg and cut a few slits into the top of the pie with a sharp knife.
6. Bake for 20-25 minutes, or until very golden. Serve hot.

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

Time to enjoy the fruits of our labors, and especially those of our farmers and vendors!  Start out your Labor Day weekend with a visit to the Farmers Market for everything you need for a holiday celebration!  Grab one of everything at Barrett Elementary School on Saturday, September 5, from 8:00 am to 12:00 pm.  Don’t forget your pre-orders for Saturday pickup!  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.

Market Map

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 Enchiladas

Ingredients

• 1½ lb yellow squash, thinly sliced
• 1½ lb zucchini, thinly sliced
• ¼ cup butter, divided
• 2 cups diced sweet onion
• 2 garlic cloves, minced
• 3 cups corn kernels
• 1½ cups shredded white cheddar cheese
• ½ cup sour cream
• ½ cup mayonnaise
• 2 eggs, lightly beaten

Recipe from plainchicken.com

A perfect side dish with chicken, burgers, or your favorite Labor Day main dish!

Instructions

1. Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
2. Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
3. Add garlic and cook and additional 2 minutes. Remove from heat.
4. Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese.
5. Spread mixture into prepared pan.
6. Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
7. Bake uncovered for 45 to 50 minutes.

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 is prime tomato season, so come check out all the varieties at our farm vendors.  Whether you want heirloom, roma, cherry, grape, or the best field tomatoes, the market has your choice.  Twin Springs is having a special on field tomatoes — a half bushel (approximately 25 pounds) of #1 grade Beefsteak tomatoes for $40 or of #2 grade for $20 (so long as supplies last!), and all of the farm vendors are stocked with all the tomatoes you might need.  This is the time!  Grab your favorites at Barrett Elementary School on Saturday, August 8, from 8:00 am to 12:00 pm.  Don’t forget your pre-orders for Saturday pickup!   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.

August Produce Calendar

Apples – Basil – Beans (Green, Snap) – Beans (Shell) – Beets – Blackberries – Blueberries – Cabbage – Cantaloupe – Carrots – Chard – Cherries – Chili Pepper – Cilantro – Corn – Cucumbers – Eggplant – Fennel – Garlic – Grapes – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Leeks – Lettuce – Lima Beans – Melons – Mint – Mushrooms – Nectarines – Okra – Onions – Oregano – Parsley – Peaches – Peas (Snap, Snow, Pod) – Peppers – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach –Summer Squash – Sweet Potatoes – Tomatoes – Watermelon – Zucchini

Market Map

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

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

This week, we celebrate our farmers market vendors, market managers, volunteers, and all of you, the customers, who have helped to keep the Lubber Run Farmers Market not just going, but thriving, in this challenging time.  We appreciate you!  Farmers markets have always been a way to preserve America’s local farms and farmland, stimulate local economies, increase access to fresh, nutritious food, and support healthy communities, values that matter to all of us now more than ever.  So come do your part by visiting us Barrett Elementary School on Saturday, July 18, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders for Saturday pickup!  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.

New Vendors!!!

Old Blue BBQ of Alexandria, VA, joined the Market last weekend with breakfast burritos, brisket, pulled pork and sausage sandwiches, sides, sauces, marinades, and more, all for you to take away and enjoy! Stop by and say welcome!

Kuhn Orchards joins the Market this weekend with an extensive selection of tree fruit and more. Kuhn’s is a fifth generation family orchard from the “fruitbelt” just outside of Gettysburg, Pennsylvania. Be sure to check out their wide selections of peaches, plums, cherries, pears, apricots, and apples, as well as ciders, jams, and spreads, and keep an eye out for hazelnuts and chestnuts later in the season!!

Commonwealth Bee Company of Falls Church, VA, joins the Market this weekend as an alternative week vendor, offering locally sourced Northern Virginia wildflower honey and raw pollen, as well as a variety of honeybee products, including soaps, candles, and lip balms.  Don’t miss this great new addition to the market! 

Market Map

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

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

Help us out!  We’re trying to increase the social media visibility of the Lubber Run Farmers Market so we can provide more timely updates about market or vendor changes and in-season offerings, and to let you enjoy more gorgeous fruit and veggie pictures!  Like the LRFM and want to talk it up?  Have lots of neighbors as social media contacts?  Follow us, retweet us, like us, repost us, tag us, or comment on us to help others find us too!  The LRFM has a presence on Facebook, Twitter, and Instagram, and is a Nextdoor Business.  We are also online at  https://lubberrunfarmersmarket.org/. And, while social media is nice and all, the best way to “engage” with us, of course, is to visit us at Barrett Elementary School on Saturday, July 18, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders for Saturday pickup!  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.

Market Map

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

www.baguetterepublic.com
www.instagram.com/baguetterep
www.facebook.com/baguetterepublic

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

Couscous Salad with Summer Fruit & Arugula

Ingredients

For the vinaigrette:

• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 1 heaping tbsp Dijon mustard
• 1 small clove garlic, minced
• Salt
• Freshly ground black pepper

For the Balsamic Glaze:

• 1 cup balsamic vinegar
• 1/2 cup sugar

For the Salad:

• 5 cups no-salt-added vegetable broth (may substitute chicken broth)
• 4 cups dried Israeli (pearled) couscous
• Olive oil (optional)
• 5 oz. baby arugula (6 cups)
• 1 scant pint fresh raspberries (2 cups)
• 1 scant pint fresh blackberries (2 cups)
• 1 scant pint fresh blueberries (2 cups)
• 2 cups halved cherry tomatoes
• 2 cups diced seedless cucumber (from 1 English cucumber)
• 2 cups crumbled feta cheese

Instructions

1. For the vinaigrette:  Whisk together oil, vinegar, Dijon mustard, and garlic in medium bowl until emulsified.  Season lightly with salt and pepper.  The yield is a generous 1 cup.
2. For the balsamic glaze:  Pour vinegar into a small saucepan over low heat, then stir in sugar until it has dissolved.  Cook for about 20 minutes, stirring occasionally, until reduced by half to form a thick and syrupy glaze.  Let cool to room temperature. T he yield is a generous 1/2 cup; you’ll need 2 tablespoons for this recipe; the rest can be refrigerated for up to 2 weeks.
4. For the salad: Bring the broth to a boil in a large pot over medium-high heat. Stir in the pearled couscous, then reduce the heat to low, cover and cook for 8 to 10 minutes or until the liquid is absorbed. Stir well and allow to cool to room temperature; keep stirring every so often as it cools. You can add a little oil if the couscous starts to stick together.
5. Once the couscous has cooled, transfer it to a very large serving bowl. Add the arugula, all the berries, the cherry tomatoes, cucumber, feta, and vinaigrette; toss gently until evenly coated and incorporated.
6. Drizzle the 2 tablespoons of balsamic glaze over the top. Serve right away.

Recipe from washingtonpost.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

We all know that the Farmers Market is about the freshest, locally grown fruits and vegetables, and we have those in abundance.  But, LRFM also has lots of opportunities to indulge in the best of baked goods.  Whether it’s a fancy almond croissant from Baguette Republic, a cupcake or a gorgeous decorated cookie (or kit to decorate your own) from Lauren’s Southern Sweets, yummy Turkish cookies from Ozfeca, or the perfect WFH lunch, baked empanadas from Ana’s Twist, we have something for you!  Indulge a little this weekend!  And also pick up those fruits and veggies for when it’s time to get back on track!  Stop by Barrett Elementary School on Saturday, July 18, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders for Saturday pickup!  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.

Market Map

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

Vendor Spotlight

Baguette Republic is a local traditional artisan bakery offering a large variety of artisan breads, pastries, and viennoiseries using the best European techniques and tradition.  Their breads have a full shape, an airy crumb, and a thick brown crust. The dough is allowed plenty of time for fermentation and baking.  As a result, each loaf looks beautiful, smells extraordinary, and tastes exceptional!  This week, Baguette Republic is highlighting its “renewed” sourdough baguette and batard — bringing the “sour” back in sourdough!  Available at the Lubber Run Farmers Market this weekend or pre-order for Saturday pick-up!

www.baguetterepublic.com
www.instagram.com/baguetterep
www.facebook.com/baguetterepublic

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

Ingredients

• 3 tbsp good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 tsp kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tbsp capers, drained

For the vinaigrette:

• 1 tsp finely minced garlic
• 1/2 tsp Dijon mustard
• 3 tbsp Champagne vinegar
• 1/2 cup good olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Recipe from foodnetwork.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

Stock up on everything you need for a week of meals at the Lubber Run Farmers Market.  Try Pork Tenderloin with Three Berry Salsa, Fresh Corn and Tomato Fettuccine, Grilled Eggplant Pita Pizzas, Cherry Chicken Lettuce Wraps, or Ginger Salmon with Cucumber Lime Sauce.  Or see the yummy, healthy (or healthier, anyway) take on Pizza Casserole below.  You can’t go wrong!  Plan for the week at Barrett Elementary School on Saturday, July 11, from 8:00 am to 12:00 pm.  And don’t forget your pre-orders for Saturday pickup!  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.

Market Map

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

July Produce Calendar

Apples – Basil – Beans (Green, Snap) – Beets – Blackberries – Blueberries – Cabbage – Cantaloupe – Carrots – Chard – Cherries – Cilantro – Corn – Cucumbers – Eggplant – Garlic – Green Onions, Scallions – Greens (Collard, etc.) – Kale – Leeks – Lettuce – Lima Beans – Melons – Mint – Mushrooms – Nectarines – Onions – Oregano – Parsley – Peaches – Peas (Snap, Snow, Pod) – Peppers – Potatoes – Radishes – Raspberries – Sage – Shallots – Sorrel – Spinach – Strawberries – Summer Squash – Sweet Potatoes – Tomatoes – Watermelon – Zucchini

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

Ingredients

• 4 cups shredded, unpeeled zucchini
• 1/2 tsp. salt
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1 cup shredded cheddar cheese, divided
• 1 tsp. minced garlic
• 1 tbsp. dried oregano or Italian seasoning
• 1/2 tsp. red pepper flakes (optional)
• 1/2 cup chopped onion
• 1 pound ground beef (or ground turkey or Italian sausage, or, for a veggie option, a combo of mushrooms and chopped cauliflower)
• 1 can (15 ounces) Italian tomato sauce
• 1 medium green or sweet red pepper, chopped

Instructions

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
• Combine zucchini with eggs, Parmesan, and half of mozzarella and cheddar cheeses. Press into a greased 13×9-in. or 3-qt. baking dish. Bake 20 minutes.
• Meanwhile, in a large saucepan, cook beef, garlic, onion, and spices, over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer.
• Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Recipe from tasteofhome.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

Start your 4th of July celebrations off right with a trip to the Lubber Run Farmers Market. Want to grill?  We have your meat!  Check out JMM Livestock, the fermented pig, or Hog Haven.  Want to bake a pie?  We have your fruit!  Check out Twin Springs, Barajas, Pleitez, or Kilmer’s.  Need something sweet?  Try J’aime Madeleine, or Baguette Republic.  A frozen treat?  Check out Ana’s Twist.  Thirsty?  La Coop cold brew hits the spot.  Need something to tide you over until dinner? Go for Dmitri’s olives paired with cheese from Cheese Goatees, some delicious jam from Great Valley, and a salumi from the fermented pig.  Not interested in standing over a hot stove?  Ozfeca and Ana’s Twist have your pre-made food options, or there’s always a salad!  We’ve got it all!  Visit us at Barrett Elementary School on Saturday, July 4, from 8:00 am to 12:00 pm.  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.

Market Map

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

Congratulations to Carol, Last Week’s Raffle Winner!

Carol received a Farmers Market bag filled with vendor goodies, including:
Extra virgin olive oil from Dimitri’s
Certificate for breakfast from Hog Haven
2xCherries And a dozen peaches from Kilmer’s
Raspberries from Pleitez Produce
Certificate for drinks from Ana’s Twist
Sweet pickle relish from Great Valley Farms
1lb medium roast coffee from La Coop
Chocolate croissant from Baguette Republic
Cupcake from Lauren’s Southern Sweets
Mug and assorted madeleines from J’aime Madeleine

A runner-up received salmon spread from Cold Country Salmon.E

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!

Hog Haven Farm

RECIPE OF THE WEEK

Grilled Chicken Thighs with Peach Salsa

Ingredients

• 8 medium sized chicken thighs, skinned & trimmed of any fat
• 1/3 cup olive oil
• zest & juice from 1 large lemon
• 1 tbsp minced fresh ginger
• 2 garlic cloves, peeled & minced
• salt & pepper
• 1/4 cup finely chopped parsley

For The Salsa:

• 3 large or 4 medium sized ripe peaches
• 1 small red bell pepper, cored & seeded
• 1/3 cup finely chopped red onion
• 1/4 cup finely chopped fresh parsley
• 2 tbsp lemon juice
• 2 tbsp olive oil
• pinch of salt
• 1 small hot red chili pepper, minced (optional)

Instructions

• Cut the peaches and red pepper into a 1/2 inch dice, then place in a bowl along with onion, parsley, salt, lemon juice, olive oil, and chili pepper if using.
• Toss to mix well, cover and set aside.
• In a shallow casserole dish, mix the olive oil, lemon juice and zest, ginger, garlic, and parsley.
• Season with salt and pepper and then add the chicken thighs and toss to coat.
• Cover the dish and refrigerate for at least two hours.
• Prepare a medium-hot fire for grilling or preheat a gas grill, and arrange a rack 3 to 4 inches from the heat.
• Brush or spray the grill rack with oil and arrange the thighs on the rack.
• Grill the chicken 5 to 7 minutes per side or until opaque and cooked through.
• Place the grilled thighs on a platter, top with the peach salsa and serve.

Recipe from reciperebuild.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!