It’s the spooky time of year! One of my favorite pasttimes is scrolling through all the pictures of homemade spooky treats on sites like Pinterest. The creativity amazes me (in the same way that all the candy chutes and innovative pandemic-inspired candy delivery mechanisms in the neighborhood amazes me)! Who knew that apples, peanut butter, and strawberries could make spooky treats? Or that bell peppers could be carved like pumpkins and used to hold veggie dip? Or that you could use a watermelon to make a gaping maw that … dispenses fruit salad! Want to try some of these ideas for your pre- or post-trick or treating nosh? The farmers market will have all the ingredients you need! Prep for Halloween at Barrett Elementary School on Saturday, September 4, 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!

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

Halloween Skeleton Veggie Tray

INGREDIENTS

• red peppers
• mushrooms
• carrots
• broccoli
• cauliflower
• tomatoes
• ranch dressing

INSTRUCTIONS

Use the photo as a guide. Easy peasy! Spooky scary!

Recipe from creativeinchicago.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!

The Farmers Market celebrates National Hispanic Heritage Month (September 15 – October 15)!  Whether it is peppers and squash blossoms from Barajas Produce, fresh salsas from Great Valley Farms, locally ground but Guatemalan-sourced coffee from La Coop Coffee, or humitas, empanadas, or gazpacho from Ana’s Twist, the market can give you a celebratory taste!  Tempt your taste buds at Barrett Elementary School on Saturday, September 4, 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!

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

Perfect Farmers’ Market Tacos

INGREDIENTS

FOR THE RAJAS

• 4 (about 1 pound total) medium fresh poblano chiles
• 2 tablespoons vegetable or olive oil
• 1 large white onion, sliced 1/4-inch thick
• 1/2 teaspoon dried oregano, preferably Mexican
• 2 garlic cloves, peeled and finely chopped

FOR THE TACO FILLING

• 1 tablespoon vegetable or olive oil
• 4 (about 1 pound total) summer squash, cut into cubes a little smaller than 1/2 inch thick
• 1 cup fresh or frozen corn kernels
• 12 squash blossoms, stames and sepals removed and sliced crosswise into 1/4-inch strips
• 1/4 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
• 3/4 cup Mexican crema, crème fraîche or heavy cream
• Salt
• 12 warm corn tortillas

Recipe from rickbayless.com

INSTRUCTIONS

Make the rajas: Roast the poblanos on baking sheet 4 inches below very hot broiler, turning regularly until skin is evenly blistered and blackened, about 10 minutes. Be careful not to char flesh—only skin. Cover with kitchen towel and let stand for 5 minutes. Rub off blackened skin, then pull or cut out stems and seed pods. Tear chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long.

In 12-inch skillet, heat oil over medium-high. When hot, add onion and cook, stirring regularly, until richly browned but still a little crunchy, about 7 minutes. Stir in garlic and oregano. After a minute or so, when garlic is fragrant, remove from heat and set aside.

For the taco filling: In 12-inch skillet set over medium-high, heat oil. When really hot, add squash, stirring and turning frequently, until richly browned all over. Add poblano strips, corn, squash blossoms and caramelized onions, then scoop in crema.

When  cream has thickened enough to coat mixture—only a couple of minutes over medium-high heat, but needs to be stirred nearly constantly—taste mixture and season with salt, usually about ½ teaspoon.

When everything comes to a simmer over medium heat, add a couple more tablespoons of crema if needed.  Taste for salt and scoop into warm tortillas. Though not absolutely necessary, mixture is delicious sprinkled withqueso fresco.

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!

September is Hunger Action Month and the Lubber Run Farmers Market will be collecting non-perishable goods along with fruits and vegetables from our vendors to support the 2,400 Arlington families and individuals who are food insecure in our community.  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 donation to AFAC.  Together, we can feed Arlington!  Drop off your donations in our AFAC collection boxes at Barrett Elementary School on Saturday, September 4, 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 foods needed most are:
*Low sodium & low sugar preferred. *No glass please!

• Canned Tuna
• Canned Meats
• Canned Soups
• Canned Vegetables
• Peanut Butter (in plastic jars)
• Low Sugar Cereal
• Apples
• Peppers
• Onions
• Carrots
• Squash
• Potatoes
• Hearty Greens and Salad

Thank you for your support!

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

Savory Dutch Baby with Summer Vegetables

Have breakfast for dinner with this savory take on the classic baked pancake!

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1/2 cup diced sweet onion
• 3/4 cup corn kernels (from 1 ear of corn or from frozen)
• 3/4 cup diced zucchini
• 1/4 teaspoon plus 1/8 teaspoon table or fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3/4 cup quartered grape tomatoes
• 1/2 cup flour 
• 3/4 cup low-fat milk
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 4 large fresh basil leaves, cut into ribbons

Recipe from washingtonpost.com

INSTRUCTIONS

In 10-inch cast-iron or ovenproof nonstick skillet over medium heat, heat 1 tablespoon oil until shimmering. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add corn, zucchini, and 1/4 teaspoon of each salt and pepper, and cook until zucchini is firm-tender, about 2 minutes. Add tomatoes and cook until just warmed through, about 1 minute. Transfer vegetables to bowl and cover to keep warm, or refrigerate until needed.

Preheat oven to 425 degrees.  In medium bowl, whisk together flour, remaining 1/8 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. In large bowl, whisk together milk and eggs until well combined.  Add flour mixture to egg mixture and whisk to combine, then stir in Parmesan cheese.

Wipe skillet out, then return to medium-high heat. Once pan is hot, add remaining 1 tablespoon of oil, swirling to coat skillet. Pour batter into skillet, then carefully transfer to oven. Bake for 12 to 15 minutes, or until pancake is puffed and golden brown.

Remove skillet from oven, top with vegetable mixture, garnish with basil, and serve.

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!

As summer slowly gives way to fall, be sure to explore all the summery goodness at the farmers market!  Watermelon, corn, tomatoes, peaches, zucchini, so much summer!  Take it all in!  Bask in the heat, listen to the bees, grab a cold drink or a sorbet, and let summer wash over you.  It’ll be gone soon enough!  Find your summer favorites at Barrett Elementary School on Saturday, August 28, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup! 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.

• Balsamic Vinegars at Dimitri Olive Farms.
  
• Mango and Tomato Gazpacho at Ana’s Twist.
  
• Honey and other bee goods from Commonwealth Bee.
  
• Tomato Galette from For the Love of Goodies.

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:

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

Pesto Corn Salad with Shrimp

INGREDIENTS

• 4 medium ears sweet corn, husked
• 1/2 cup packed fresh basil leaves
• 1/4 cup olive oil
• 1/2 teaspoon salt, divided
• 1-1/2 cups cherry tomatoes, halved
• 1/8 teaspoon pepper
• 1 medium ripe avocado, peeled and chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

INSTRUCTIONS

1. In pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in  food processor, pulse basil, oil and 1/4 teaspoon salt until blended.
2. Cut corn from cob and place in bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.
3. Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Recipe from tasteofhome.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!

Oh, the blackberry!  The Farmers Market’s blackberries will spoil you forever when it comes to Did you know that the tomato was the original inspiration for all the fairy tales about poison apples?  Tomatoes are so acidic that they would leach lead out of the pewter plates used by the ruling classes and cause lead poisoning (the lower classes, who ate on wooden plates, were spared!).  Thankfully, we all evolved past pewter plates!  Can you imagine summer without tomatoes?  Beefsteak, roma, cherry, grape, heirloom, whichever you prefer, you will find them at Barrett Elementary School on Saturday, August 21, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup!  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.

• Grapes and heirloom tomatoes at Twin Springs.
• Carrots, plums, and honey crisp apples at Kuhn Orchards.
• Jelly rolls — apricot, raspberry, or strawberry — at J’aime Madeleine.
• Sweet potatoes and melons at Linda Vista.
• Honey Lemon Chevre at Faerie Springs.

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:

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

Stuffed Tomatoes

INGREDIENTS

• 6 large tomatoes about 3 pounds
• ¾ pound Italian sausage
• 1 onion finely diced
• 4 cloves garlic minced
• ¼ cup white wine
• 3½ tablespoons tomato paste
• ½ teaspoon Italian seasoning
• ½ teaspoon kosher salt
• 1 cup cooked white rice
• ½ cup mozzarella cheese shredded
• ¼ cup parmesan cheese shredded

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Rinse tomatoes and cut tops off.
3. Using a spoon, scrape out insides of tomato. Chop insides and tops.
4. Cook sausage, onion, and garlic in skillet until no pink remains. Drain fat.
5. Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most liquid has evaporated. Stir in rice and cook until heated through.
6. Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaining mozzarella and parmesan into rice mixture.
7. Place tomatoes in baking dish and fill with rice mixture (extra filling can be placed in pan next to tomatoes if desired). Top with remaining cheese.
8. Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.

Recipe from spendwithpennies.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!

Oh, the blackberry!  The Farmers Market’s blackberries will spoil you forever when it comes to blackberries.  Grocery store pints simply cannot compare to a fresh-off-the-vine blackberry from one of our farm vendors.  They are so sweet and bursting with flavor — amazing!  I love them with greek yogurt, granola, and just a dab of honey.  Or you can try them in pies, cobblers, cakes, salads, or even cocktails, or just eat them straight out of the basket they came in!  Kuhn Orchards is having a special — a 12 pint flat of blackberries for $66!  Too many for you?  Find a neighbor and share!  Blackberries are the star of the show at Barrett Elementary School on Saturday, August 7, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup! 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.

Lubber Run Farmers Market Celebrates National Farmers Market Week!

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:

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

Blackberry Peach Buttermilk Pie

It’s like summer in a pie!

INGREDIENTS

• 1 package refrigerated pie crust (2 crusts)
• 1 cup fresh blackberries
• 1 1/2 cups peeled, sliced peaches
• 1 1/2 cups sugar
• 6 tablespoons flour
• Pinch of salt
• 2/3 cup buttermilk
• 6 eggs
• 2 teaspoons vanilla
• 3/4 cup butter, melted and slightly cooled

INSTRUCTIONS

1. Preheat oven to 350. Lightly grease a 10-inch skillet or pie pan.
2. Let pie dough stand at room temperature for 10 minutes. On a lightly floured surface, roll one pie crust into a 14 inch circle. Repeat with second pie crust.
3. Brush one pie crust with water.. Place the second crust on top. Transfer to prepared pan, pressing into bottom and up the sides. Crimp edges as desired.
4. Layer blackberries in prepared crust. Arrange peaches over blackberries. Place the pie on a rimmed baking sheet.
5. In a medium bowl, whisk together sugar, flour and salt. Mix in buttermilk, eggs and vanilla. Stir in melted butter. Carefully pour over fruit.
6. Bake for 55-65 minutes, or until center is golden brown and set. Cool completely on a wire rack before slicing and serving.  Dust with powdered sugar or serve with ice cream or whipped cream.

Recipe from letsdishrecipes.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!

Did you know that mushrooms were considered by the Egyptians to be the “plant of immortality”?  Only royalty was allowed to eat them.  So, if you want to feel like a royal, check out King Mushroom‘s offerings at the Farmers Market this weekend.  Who knows?  Maybe immortality awaits!  Pick your mushrooms (and all your other favorite fruits and vegetables) at Barrett Elementary School on Saturday, July 24, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup!  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.

Donut Peaches and Everbearing Strawberries (did you know that you could have strawberries all summer long?) at Kuhn Orchards.

Cannoli Kits at Caputo Brothers Creamery. 

Soft Shell Crabs at Cold Country Salmon.

Figs and Apricots at Twin Springs.

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:

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

Seared Chicken with Apricot Sauce

INGREDIENTS

• 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed 
• ¾ teaspoon salt, divided
• ¼ teaspoon freshly ground pepper
• ¼ cup all-purpose flour 
• 1 tablespoon canola oil
• ¾ cup dry white wine
• 1 medium shallot, minced
• 4 fresh apricots, pitted and chopped
• 2 tablespoons apricot preserves
• 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

INSTRUCTIONS

Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge chicken in flour, shaking off excess. (Discard any leftover flour.)

Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook chicken in two batches with an additional 1 tablespoon oil.)

Off the heat, add wine and shallot to pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and remaining 1/2 teaspoon salt. Return chicken to the pan and cook until heated through, 1 to 2 minutes. Serve chicken with sauce.

Recipe from eatingwell.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!

The Lubber Run Farmers Market is pleased to welcome the new Cherrydale Farmers Market to the Arlington Farmers Market family!  Also a Field to Table-sponsored market, the Cherrydale Market opened two weeks ago at the Dorothy Hamm Middle School at the intersection of Military Road and Vacation Lane.  Now, don’t you go peeling off to another market just because it’s new — Lubber Run would miss you!  But if you have friends over there, let them know that they have a new option on Saturday mornings!  You, on other hand, should join us for all your farmers market shopping at Barrett Elementary School on Saturday, July 17, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup! 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.

Stone fruit everywhere!  Peaches, nectarines, plums, apricots!!!

Cold cucumber, avocado, and lime soup at Ana’s Twist.

Adobo Siracha Chevre at Faerie Springs.

Watermelon coming soon at Linda Vista Farm. 

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:

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

Petite Pasta Salad With Corn, Tomatoes and Feta

INGREDIENTS

• 8 oz. salad-size dried pasta, such as small shells, farfalle, ditalini or tubetti
• 1 lb. tomatoes, cut into 1/4- to 1/2 inch dice (1 1/4 cups)
• Kernels from 2 ears of cooked corn (1 1/2 cups)
• 4 oz. feta cheese, crumbled
• 3 tbsp finely chopped chives
• 3 tbsp finely chopped parsley
• 1 tbsp balsamic vinegar
• 2 tbsp red wine vinegar, or more to taste
• 1 tbsp extra-virgin olive oil
• Salt
• Freshly ground black pepper

INSTRUCTIONS

Bring large pot of water to a boil over high heat.  Add pasta and cook according to package directions.

Meanwhile, combine tomatoes, corn, feta, chives, parsley, balsamic and red wine vinegars, oil, and salt and pepper to taste in large bowl. Toss to coat evenly; let sit for 10 minutes.

Drain pasta and rinse with cool water. Shake off any excess moisture, then add pasta to tomato-corn mixture. Toss to incorporate; add oil as needed.

Serve immediately, or cover and refrigerate for 1-2 days. Bring to room temperature before serving.

Recipe from washingtonpost.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!

Today’s photo is courtesy of Kuhn Orchards and is just a picture-perfect example of how the Farmers Market can help you celebrate Independence Day!  The market is chock full of red, white, and blue!  Come celebrate America at Barrett Elementary School on Saturday, July 3, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup!  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.

Yellow and white peaches, apricots, and black raspberries at Kuhn Orchards.  

Sweet and sour cherries, yellow peaches, and cherry tomatoes at Twin Springs. 

Watermelon coming soon at Linda Vista Farm. 

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:

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

Zucchini Gratin with Yellow Squash

INGREDIENTS

• 2 tablespoons butter
• 1/2 onion thinly sliced
• 1 small zucchini sliced in rounds 1/8 to 1/4 inch thick 
• 1 small yellow squash sliced in rounds 1/8 to 1/4 inch thick
• 2 large cloves garlic minced
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 1 cup shredded smoked gouda

INSTRUCTIONS

1. Preheat oven to 450 degrees
2. Melt butter in oven proof skillet over medium heat. Add onion and cook until the edges start to brown approximately 5 minutes. Add garlic and cook for additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.
3. Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

Recipe from smalltownwoman.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 is time to celebrate Dad and you can do it up right by picking up everything you need for your Father’s Day celebrations at the Farmers Market!  And, while you’re at it, don’t forget to celebrate our newly-declared federal holiday, Juneteenth!   Whether it is meat for the grill from Harmony Hill, Hog Haven, or the Fermented Pig, salad (or fruit salad) components from Twin Springs, Barajas, Linda Vista, or Kuhn Orchards, or sweet treats from Ana’s Twist, Baguette Republic, For the Love of Goodies, or J’aime Madeleine, the Market has you covered.  Or, bypass all the hunting and gathering and just order up the whole feast from Old Blue BBQ or Ozfeka and call it done!  Show Dad some love at Barrett Elementary School on Saturday, June 19, from 8 a.m. to noon.  And don’t forget your pre-orders for Saturday pickup! 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.

• Sweet & Sour Cherries and Berries (Black, Blue, Goose, Rasp…) at Kuhn Orchards.
  
• Raspberries, Peas (English & Sugar Snap), and Garlic Scapes at Twin Springs.
  
• Parking is NOW OPEN at the Lubber Run Community Center — Vaccine Clinics have relocated to Walter Reed.

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:

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

Grilled Ribeye Steaks with Farmers Market Salsa

INGREDIENTS

• 1 lb tomatoes
• 1 white onion, peeled and sliced
• 1-2 jalapeño chiles, stemmed and halved lengthwise
• 2 large cloves garlic, peeled 
• 1 Tbsp extra-virgin olive, plus extra for brushing
• 6-8 sprigs cilantro, roughly chopped
• 2 limes, divided
• Kosher salt and freshly ground black pepper, to taste
• Sugar, to taste (optional)
• 4 (1½-inch-thick) boneless rib-eye steaks
• Flaky sea salt (optional)

Recipe from parade.com

INSTRUCTIONS

1. Arrange oven rack 6 inches from broiler.  Preheat broiler to high.
2. Place tomatoes, onion, jalapeño and garlic on a sheet pan; brush with oil.  Broil 3-5 minutes per side or until charred (onions may take a little longer). Let stand until cool enough to handle.
3. In food processor, combine cooled vegetables, 1 Tbsp oil, cilantro, and juice of 1 lime.  Pulse to form a chunky salsa.  Transfer salsa to a serving bowl; season to taste with salt, pepper and, if desired, sugar. (Makes about 2 cups.)
4. Remove steaks from refrigerator 30 minutes before grilling.  Season generously with salt and pepper.  Cover loosely; let stand at room temperature.
5. Preheat grill to high.
6. Pat steaks dry; brush with oil.  Grill 5-7 minutes per side or until desired degree of doneness.  Transfer to a plate, tent with foil and let rest 5 minutes. Slice steak across grain. Sprinkle with flaky sea salt, if desired. Serve with salsa and lime wedges.  

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!