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.
An interactive Market Map for each week of the Market is always available here.
Pre-Order at Lubber Run To Go!!
One-Stop Shopping from Multiple Vendors
for Saturday Pick-up!
Or click below for easy-access links and please note any applicable ordering deadlines on each site. And, remember, all vendors will have pre-packaged, grab-and-go goods available! Happy shopping!
RECIPE OF THE WEEK
Couscous Salad with Summer Fruit & Arugula
For the vinaigrette:
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 heaping tbsp Dijon mustard
- 1 small clove garlic, minced
- 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
- 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.
- 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.
- 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.
- 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.
- 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!