Saturday, September 23rd-CLOSED

We have decided to close the market on 9/23 due to the weather forecast. Please support the other markets that will be open on SUNDAY, September 24th: Westover and Fairlington Farmer’s Markets!

Thank you all for coming out last week to donate to AFAC and AWLA! It was a GREAT turnout!

We will see you all next week!


Did you know that Lubber Run Farmers Market is one of four Arlington farmers markets hosted by Field to Table? FTT is dedicated to building communities through the encouragement of healthful eating. In addition to offering a marketplace for local producers, FTT also gives back directly to the Arlington community through monetary donations to the Arlington Food Assistance Center (AFAC) and other local organizations that provide access to nutritious groceries and/or promote education about local agriculture and nutrition. Swing by for a pleasant start of your day!

See you at Barrett Elementary School on Saturday, September 29th, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pickup! We’ll see you at the Market!


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!  In particular, we’re looking for greeters and help with social media.  Interested?  Have another skill we might be able to use? 

The Lubber Run Farmers Market is committed to helping our neighbors in need.  An AFAC Collection Box is available at every Market.  Please consider purchasing extra fruits and vegetables from our vendors while you shop or bring canned goods, cereals, or other non-perishable items to the Market for drop off. 


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. 

Ana’s Twist
Barajas Produce
Cold Country Salmon
Cold Country Salmon
Great Valley Farms
Great Valley Farms
Baguette Republic

Hog Haven Farm
Ozfeka Catering
Beane Family Farm
Loza Pastry
J'aime Madeleine
J’aime Madeleine
La Coop Coffee
La Coop Coffee
Linda Vista Farm
Linda Vista Farm
Twin Springs Fruit Farm
Twin Springs Fruit Farm
Pasta Ilgatto
Kesh and Fresh
Greenwich Natural Farms


Roasted White Bean and Tomato Pasta


  1. Salt and black pepper
  2. ¾cup plus 2 tablespoons extra-virgin olive oil
  3. 1large shallot, finely minced
  4. 2tablespoons tomato paste
  5. 5garlic cloves, thinly sliced
  6. ½teaspoon finely chopped fresh rosemary (or ¼ teaspoon dried)
  7. ½teaspoon red-pepper flakes
  8. ½teaspoon granulated sugar
  9. 16ounces cherry tomatoes, halved
  10. 1(15-ounce) can small white beans (preferably navy or cannellini beans), rinsed (or 1⅓ cups cooked white beans)
  11. 1pound orecchiette (or other shaped pasta that will cup or grasp the sauce)
  12. Freshly grated Parmesan or pecorino (optional), for serving


  1. Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.
  2. In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.
  3. On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.
  4. Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.
  5. While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.
  6. Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)
  7. Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.

Recipe from:


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! 

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