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!

FUN FACT!

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!

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!  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. 

THANK YOU!

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. 

RECIPE OF THE WEEK

Roasted White Bean and Tomato Pasta

INGREDIENTS/EQUIPMENT

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

INSTRUCTIONS

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: https://cooking.nytimes.com/recipes/1024062-roasted-white-bean-and-tomato-pasta

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! 

We look forward to seeing you on the first Saturday in May!

See you at Barrett Elementary School on Saturday, May 6th, 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!

Once again there will be a wide variety of vendors offering locally grown seasonal fruits and vegetables; farm fresh eggs; fish, beef, and pork products; baked goods; sweet treats; and gourmet prepared foods. Fresh cut flowers, potted herbs, and other plants also will be available. Come visit your old favorites and meet some new vendors!

We’ll see you at the Market!

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!  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. 

THANK YOU!

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. 

RECIPE OF THE WEEK

Strawberry-Rhubarb Cornmeal Skillet Cake

INGREDIENTS

Rosemary Whipped Cream

1 cup heavy cream

1 teaspoon vanilla bean paste

3 (5-inch) rosemary sprigs

1 tablespoon powdered sugar

Strawberry-Rhubarb Cake

1 cup all-purpose flour (about 4 1/4 ounces), sifted

½ cup fine yellow cornmeal (about 2 7/8 ounces)

½ teaspoon kosher salt

¾ cup plus 1 tablespoon unsalted butter (6 1/2 ouncse), at room temperature, divided

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 ½ ounce goat cheese (about 3 tablespoon), at room temperature

⅓ cup buttermilk, at room temperature

2 teaspoons vanilla bean paste

1 cup halved fresh strawberries

¾ cup diagonally sliced fresh rhubarb (1/2-inch pieces) (from about 3 ounce rhubarb stalks)

2 tablespoons turbinado sugar

INSTRUCTIONS

1. Make the rosemary whipped cream
2. Combine heavy cream and vanilla bean paste in a small bowl. Rub rosemary sprigs between hands to release their oils, and add to bowl; stir mixture until combined. Cover with plastic wrap; refrigerate at least 2 hours or up to 4 hours. Pour mixture through a fine wire-mesh strainer into a large bowl; discard solids. Beat cream mixture with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Sprinkle with powdered sugar; beat on medium-high speed until stiff peaks form, about 45 seconds. Cover rosemary whipped cream with plastic wrap; refrigerate until ready to use, up to 12 hours.
3. Make the strawberry-rhubarb cake
4. Place a 10-inch cast-iron skillet in oven, and preheat oven to 350°F. Let skillet preheat about 10 minutes.
5. Meanwhile, whisk together flour, cornmeal, and salt in a small bowl until combined; set aside. Place 3/4 cup butter in bowl of a stand mixer fitted with the whisk attachment; beat on high speed, stopping occasionally to scrape down sides of bowl, until pale and fluffy, about 2 minutes. Gradually add granulated sugar, beating on high speed and stopping occasionally to scrape down sides of bowl, until mixture is light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. With mixer running on low speed, crumble in goat cheese; beat until just combined, about 30 seconds. Gradually add flour mixture, beating until just combined, about 1 minute. Add buttermilk and vanilla bean paste, beating until just combined, about 1 minute.
6. Carefully remove hot skillet from oven, and add remaining 1 tablespoon butter. Swirl skillet until butter is melted. Carefully pour in cake batter; smooth top if needed. Arrange strawberries and rhubarb in an even layer on batter; sprinkle with turbinado sugar.
7. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, 55 minutes to 1 hour. Let cool slightly on a wire rack, about 15 minutes. Serve cake warm with a dollop of rosemary whipped cream.

Recipe from https://www.foodandwine.com/recipes/strawberry-rhubarb-cornmeal-skillet-cake

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! 

We had a GREAT Opening Day! If we missed you, we look forward to seeing you this Saturday. We posted some photos so it feels like you were there last weekend.

See you at Barrett Elementary School on Saturday, April 15, 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!

Once again there will be a wide variety of vendors offering locally grown seasonal fruits and vegetables; farm fresh eggs; fish, beef, and pork products; baked goods; sweet treats; and gourmet prepared foods. Fresh cut flowers, potted herbs, and other plants also will be available. Come visit your old favorites and meet some new vendors!

And, as if all that wasn’t enough, Lubber Run’s goat cheese vendor, Faerie Springs Farms, will bring along some baby goats to join the fun!  They are super cute and looking forward to celebrating opening day and meeting you!!

We’ll see you at the Market!

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!  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. 

THANK YOU!

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

Strawberry Goat Cheese Bruschetta

INGREDIENTS

• ½ cup balsamic vinegar
• 12 slices Italian bread
• 1 tablespoon olive oil
• 1 pound strawberries, washed and diced
• 2 teaspoons fresh thyme leaves, plus more for serving
• 1 cup goat cheese, room temperature
• salt and freshly ground pepper to taste

INSTRUCTIONS

1. Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. Combine strawberries and thyme in a small bowl and set aside.
4. Grill bread on the preheated grill until browned, about 3 minutes per side.
5. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Recipe from https://www.allrecipes.com/gallery/spring-strawberry-ideas/

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 excited to see all of you again and all of our vendors for our sixth year! Looking forward to kicking off the season on a beautiful Saturday on April 15th! See you at Barrett Elementary School on Saturday, April 15, 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!

Once again there will be a wide variety of vendors offering locally grown seasonal fruits and vegetables; farm fresh eggs; fish, beef, and pork products; baked goods; sweet treats; and gourmet prepared foods. Fresh cut flowers, potted herbs, and other plants also will be available. Come visit your old favorites and meet some new vendors on opening day!

And, as if all that wasn’t enough, Lubber Run’s goat cheese vendor, Faerie Springs Farms, will bring along some baby goats to join the fun!  They are super cute and looking forward to celebrating opening day and meeting you!!

We’ll see you at the Market!
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!  In particular, we’re looking for greeters and help with social media.  Interested?  Have another skill we might be able to use? 

JOIN US ON OPENING DAY TO VISIT WITH BABY GOATS FROM FAERIE SPRINGS FARM!

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. 

THANK YOU!

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

Pumpkin Cauliflower Curry

INGREDIENTS

• 2 tbsp oil, such as vegetable or olive
• 1-3 tbsp green curry paste
• 1 medium onion, finely chopped
• 2 tbsp minced fresh ginger
• 2 tbsp minced fresh garlic (about 6 cloves)
• 2 cans coconut milk
• 1 can pumpkin puree (15 ounce)
• 4 cups cauliflower florets (small bite-sized pieces)
• 1 large red bell pepper, cut into strips
• 1 cup peas
• 4 tablespoons soy sauce
• 2 tsp turmeric powder
• 2 tsp sugar
• hot cooked rice
• fish sauce, lime wedges, and fresh cilantro for serving
• cashews or cashew pieces, optional

INSTRUCTIONS

1. In large saute pan or cast iron skillet, heat oil and curry over medium to medium-high heat, stirring to combine well. Let cook until it starts to smell very fragrant and is well combined, about 2 minutes.
2. Add onion and cook until soft, about 5 minutes.
3. Add ginger and garlic and cook until fragrant, about 30 seconds.
4. Pour in coconut milk and add pumpkin puree. Stir to combine.
5. Add the cauliflower pieces. Bring the mixture to a simmer and let it cook, stirring often, for 10-15 minutes or until the cauliflower is tender but not mushy.
6. Stir in bell pepper, peas, soy sauce, turmeric powder, and sugar. Simmer for additional 5 to 10 minutes until veggies are tender (but not overcooked) and everything is well combined.
7. Serve curry over hot cooked rice with a dash of fish sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime on the top. Don’t skip these – they are a must for finishing off the dish. More soy sauce to taste can be substituted for fish sauce. Optional:  add a few tablespoons of cashews to the top before eating.

Recipe from blessthismessplease.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!

It’s that sad time of the year where we remind everyone there are only 2 more markets before we close for the season. BUT all of your favorite vendors will still be there Saturday, November 12th and Saturday, November 19th to accommodate your shopping and gifting needs! Make sure to stop by and ask your vendor if they are working a winter market nearby this year so you can visit them during Lubber Run Farmer’s Market off-season.

Find your favorite pumpkin at Barrett Elementary School on Saturday, November 12, 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!

Happy Veteran’s Day! We Thank You For Your Service!

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

Vegetarian Chili with Winter Vegetables

INGREDIENTS

• 3 (14-oz cans) pinto beans
• 2tablespoons grapeseed, sunflower or canola oil
• 1onion, finely chopped
• 1large or 2 medium carrots, cut in small dice
• 1red pepper, diced (optional)
• 2large garlic cloves, minced
• 3tablespoons mild ground chili (or use hot, or use more)
• 1tablespoon lightly toasted cumin seeds, ground
• 128-ounce can chopped tomatoes
• 1teaspoon dried oregano, preferably Mexican oregano
• 2tablespoons tomato paste dissolved in 1 cup water
• 2cups diced winter squash (about ¾ pound)
• Salt to taste
• ½cup chopped cilantro
• Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

INSTRUCTIONS

1. Heat the beans on top of the stove in a large soup pot or Dutch oven. Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
2. Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
3. Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Tip: Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.

Recipe from cooking.nytimes.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!

Well, the weather conditions for Saturday do not look so great (but thankfully, nowhere near what passed through Florida or South Carolina).  We’re thinking of those who were (or will be) in Ian’s path. 

Meanwhile, the Market plans to be open Saturday, but will have a VERY limited vendor set-up.  So, if you can, dodge some raindrops and come show support for those vendors that are able to be there to serve you, rain or shine.  AFAC will not be collecting from the market this Saturday. Westover will be operating Sunday in case you miss tomorrow’s vendors.

We will have: Twin Springs, Hog Haven, Great Valley and Kuhn’s Orchard at the market today!

Pease follow our social media, Facebook, Twitter, or Instagram, or check our website, for last-minute updates; vendor and patron safety is always paramount!  For now, we plan to be at Barrett Elementary School, on Saturday, October 1, from 8:00 a.m. to 12:00 p.m.  And don’t forget your pre-orders for Saturday pick-up!  We’ll see you at the Market!! 

WE HAVE SWAG!!!

2022 Market Map

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

The fan favorite way to shop the Farmers Market is back!  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. 

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

Rainy-Day Tomato Soup

INGREDIENTS

• 2 tablespoons olive oil
• 2 bell peppers, de-seeded and roasted at 250 degrees for 20-25 minutes
• 10 tomatoes, washed and roughly chopped
• 1/2 onion, minced
• 2 cloves garlic, minced
• 1/2 cup broth (chicken or veggie) or water, as needed
• 1 1/2 cups milk, half and half or whipping cream (as you prefer)
• 1 teaspoon dried basil or 3 teaspoons fresh
• 1 teaspoon oregano or 3 teaspoons fresh
• 1 teaspoon dried paprika
• Salt & pepper to taste
• Water as needed
• 1 loaf day-old bread, crusts removed
• ½ cup butter, melted
• 1 tablespoon Italian seasoning

Recipe from bountyandsoul.org

INSTRUCTIONS

1. Heat olive oil in a pot over medium-low heat. Then, add onions and garlic in to cook. Stir until onions are soft. 3. Blend tomatoes & roasted bell pepper and add to onion and garlic mixture. 4. Add in broth or water, as needed. Stir. Add dried oregano, dried basil, paprika, and a pinch of salt. 5. Let soup simmer for 8-10 minutes. 6. Add in milk. Turn off heat. 7. Cube bread and place in a large plastic zipping bag; set aside. Combine butter and seasoning; pour over bread. Mix well; arrange bread cubes on an ungreased baking sheet. Bake at 425° for 10 minutes; turn bread cubes and bake 5 more minutes. 8. Serve soup with croutons.

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 reopening this Saturday, April 16, 8:00 am – Noon. Looking forward to seeing you and all of the vendors.

Saturday is the last market day of 2021!  And to mark the end of the farmers market season and the beginning of the holidays, we have the Arlington Art Truck on hand with a perfect project as we approach Thanksgiving week!  Arlington printmaker Justyne Fischer selected five prominent women educators and activists of varying backgrounds that reflect Arlington’s diversity — Hazel Mahler, Dorothy Hamm, Dr. Evelyn Reid Syphax, Dr. Phoebe Hall Knipling, and Dr. Emma Violand-Sánchez — to create postcards.  Use the postcards to write a note to a teacher, mentor, parent, student or community member, or anyone to whom you want to express gratitude this season! 

And while we’re talking gratitude, thank you to our wonderful vendors, market managers, market committee members, our fantastic market volunteers, and, of course, our fabulous patrons, for a great and successful market season! Swing by Barrett Elementary School on Saturday, November 20, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pick-up!  We’ll see you at the Market!

Lubber Run may be ending for the season, but you can still get your favorites at the Westover Farmers Market on Sunday mornings. in front of the Westover Library at 1644 N. McKinley Road in Arlington, from 9:00 a.m. and 1:00 p.m. 

Visit the Westover Winter Market!  Lubber Run will be back April 16, 2022!

Barajas Produce● Cold Country Salmon ● Dimitri Olive Farms ● Faerie Springs Farm ● For the Love of Goodies ● Great Valley Farms ● Harmony Hill Farm ● Hog Haven Farm ● King Mushrooms ● Linda Vista Farm ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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!

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

Thanksgiving Stuffing with Cranberries, Sage, and Butternut Squash

INGREDIENTS

• 1 package canned buttermilk biscuits (8 pack)
• 3 cups peeled & diced organic butternut squash
• 1/2 cup onions, finely diced
• 2 Tablespoons unsalted butter
• 1/2 tsp salt & pinch of pepper
• 1 Tablespoon chopped fresh rosemary
• 1 Tablespoon chopped fresh sage
• 1 Tablespoon minced fresh garlic, about 3 cloves
• 1/2 cup white wine
• 3/4 cup dried cranberries
• 1/2 cup vegetable stock

Directions

1. Cook the biscuits according to package directions, remove from oven and set aside.
2. In a skillet over medium heat melt the butter, add the butternut squash and onions and cook, stirring occasionally until the squash is soft, about 8-10 minutes. Add the salt, pepper, rosemary, sage, and garlic to the skillet. Stir to combine and cook 2-3 minutes more. Add the white wine to deglaze the pan. Cook 2-3 minutes and then remove from heat.
3. Chop the biscuits into bite size pieces. In a large mixing bowl, combine the squash mixture with the biscuits, cranberries, and 1/2 cup of stock.
4. Spread the mixture onto a lined baking sheet and bake at 425 for 10-15 minutes.
5. Remove from oven and serve!

Recipe from handmadeintheheartland.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!

We’re fast coming up to the end of the Lubber Run market season, with only two market days left in 2021.  But, don’t fret, we’ll be back in April 2022 and, in the meantime, those wishing to continue enjoyment of seasonal local fruits, vegetables, and other produced foods are encouraged to shop at the Westover Farmers Market.  That year-round market on Sunday mornings is located in front of the Westover Library at 1644 N. McKinley Road in Arlington.  Its hours December through April are 9 a.m. – 1 p.m.  Many Lubber Run vendors also sell at Westover either part or all of the winter season, so you can still find your favorites:

Barajas Produce● Cold Country Salmon ● Dimitri Olive Farms ● Faerie Springs Farm ● For the Love of Goodies ● Great Valley Farms ● Harmony Hill Farm ● Hog Haven Farm ● King Mushrooms ● Linda Vista Farm ● Ozfeka Catering ● The Fermented Pig● Twin Springs Fruit Farm

Both markets are operated by Field to Table, Inc., an Arlington non-profit.  Please continue to support our local farmers in the mid-Atlantic region and other regional food producers and keep putting healthy food on your tables throughout the winter!  But, first, come see us in our waning days!  Visit Barrett Elementary School on Saturday, November 13, between 8:00 a.m. and 12:00 p.m. And don’t forget your pre-orders for Saturday pick-up!  We’ll see you at the Market!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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!

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

Quince Cranberry and Persimmon Crisp

INGREDIENTS

• 2 pounds quince, peeled, cored, chopped
• 2 pounds Fuyu Persimmon, peeled, chopped
• 1 pound cranberries, fresh or frozen ( If frozen, do not thaw)
• 3 cups water 
• 1/2 cup sugar
• 1/2 cup + 4 tablespoon + 2 tablespoon maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon + 1/2 teaspoon cinnamon
• 1/2 teaspoon + 1/4 teaspoon cardamom
• 1/2 teaspoon + 1/4 teaspoon ground nutmeg
• 1 cup quick cooking rolled oats
• 1 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 cup butter, cold cut into cubes

Directions

1. Lightly grease a 2 quart baking pan, or 9×13 pan. Preheat oven to 350 F.
2. In medium saucepan, combine quince, 3 cups water, 1/2 cup sugar, and 1/2 cup maple syrup.  Bring to boil then simmer until quince are pierced with a fork, but still firm, about 8-10 min.
3. Drain and place quince in large mixing bowl. Add persimmon and cranberries.
4. Pour lemon juice and 4 tbsp maple syrup over fruit and stir, then add 1 tsp cinnamon, 1/2 tsp cardamom, and 1/4 tsp nutmeg, and stir well. Pour into prepared pan in an even layer.
5. In separate bowl, combine the oats, flour, brown sugar, salt, 1/2 tsp cinnamon, 1/4 tsp cardamom, and 1/4 tsp nutmeg. Mix well. Add butter and 2 tsp maple syrup and mix with hands, fork, or pastry blender until the entire mixture is moist and holds shape when squeezed together.  
6. Evenly distribute topping over fruit. Cover pan with foil and bake for 30 min. Remove foil and bake another 10 min or until bubbly and topping is starting to turn golden.
7. Remove from oven and let sit 10 min. Serve hot with vanilla ice cream.

Recipe from pineappleandcoconut.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!

It’s the end of daylight savings time, so don’t forget to set your clocks back Saturday night!  Or, do what I do, and wait until the point on Sunday when you really wish you had an extra hour in the day and do it then!!  Either way, before worrying about your clocks, come visit the Market.  We only have three more Market days to go this season — November 20 is the last day for 2021.  So get your fresh fruits, veggies, and prepared foods while you can!  It should be a lovely fall day for a trip to the Market.  Take a stroll to Barrett Elementary School on Saturday, November 6, between 8:00 a.m. and 12:00 p.m.  And don’t forget your pre-orders for Saturday pick-up!  We’ll see you at the Market!

Market Policy Reminders:

• Face coverings are recommended for all persons in the market.
• Please don’t come to the 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!

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

Butterscotch Pears

INGREDIENTS

• 4 large firm pears
• 1 tablespoon lemon juice
• 1/4 cup packed brown sugar
• 3 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup pear nectar*
• 2 tablespoons honey

Note:
*You can buy canned pear nectar, make your own, or substitute apple juice.

Recipe from tasteofhome.com

Directions

Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In small bowl, combine brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt. slow cooker.

Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm, with pound cake or ice cream.

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!