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
Butternut Sage Sauce
- 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
- 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.
- 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.
- 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.
- 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!