See you at Barrett Elementary School on Saturday, September 28th, between 8:00 a.m. and 12:00 p.m. We’ll see you at the Market! We will have a special musical performance by Kevin Ayers!

We have 2 new vendors who joined us last week and will be here for the remainder of the season: BK Juices and Bistro Pizzeria and Bakery! Learn more at https://bkjuicescafe.com/ and https://bistropizzeriabakery.com/. Mad Magic Kombucha will also be at the market this weekend. Bring an extra bag and skip breakfast! You can have it here =)

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 will be available as well.

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 by stopping by the market tent on Saturday! 

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!

RECIPE OF THE WEEK

SHAKSHUKA

INGREDIENTS/EQUIPMENT

• 2 tablespoons olive oil
• ▢1 medium onion, diced
• ▢1 red bell pepper, seeded and diced
• ▢4 garlic cloves, finely chopped
• ▢2 teaspoon paprika
• ▢1 teaspoon cumin
• ▢¼ teaspoon chili powder
• ▢1 (28-ounce can) whole peeled tomatoes
• ▢6 large eggs
• ▢salt and pepper, to taste
• ▢1 small bunch fresh cilantro, chopped
• ▢1 small bunch fresh parsley, chopped

INSTRUCTIONS

• Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
• Add garlic and spices and cook an additional minute.
• Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
• Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
• Garnish with chopped cilantro and parsley before serving.

Notes

• If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado or fresh bread from Baguette Republic.
• Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan.
• Instead of canned tomatoes, try fresh tomatoes from the market!

Recipe from https://downshiftology.com/recipes/shakshuka/#wprm-recipe-container-34363

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!

The Lubber Run Farmers Market returns to Barrett Elementary School for the 2024 season on April 20, 2024 (8am to 12pm). See you at Barrett Elementary School on Saturday, April 20th, between 8:00 a.m. and 12:00 p.m. We’ll see you at the Market!

Come and visit all your favorite vendors and sample some new ones!

Baby goats are back for a visit, courtesy of Faerie Springs Farm (https://lubberrunfarmersmarket.us18.list-manage.com/track/click?u=b3e1a8991c710d3eca1a1940f&id=8d528e7a1a&e=7f0c900a92). Petting and photos both encouraged!

And the Arlington Art Truck (https://lubberrunfarmersmarket.us18.list-manage.com/track/click?u=b3e1a8991c710d3eca1a1940f&id=a5da0444a7&e=7f0c900a92) will be there with an activity focused on Earth Day!

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!

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.

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 Shortcake

INGREDIENTS

• 6–7 cups quartered strawberries
• 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

• 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
• 1/4 cup (50g) granulated sugar
• 4 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt (I recommend fine sea salt)
• 3/4 cup (180g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk*
• 2 Tablespoons (30ml) heavy cream or buttermilk
• coarse sugar, for sprinkling

INSTRUCTIONS

1. Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
2. Make the biscuits: Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
3. Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
4. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
5. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
6. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
7. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
8. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Recipe from https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

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 20th, 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!