The latest information from the Baltimore Office of Promotion & The Arts
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Holiday Festivities
at the Baltimore Farmers' Market & Bazaar
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Just in time for the holidays, the
Baltimore Farmers' Market & Bazaar
hosts a
Holiday Art Expo
as the final “First Sunday” event of the season on
Sunday, December 3 from 7am-12pm
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During the
Holiday Art Expo,
market-goers of all ages can join
Art With a Heart
to create their very own snowman ornament. Also on December 3, the market will be offering complimentary gift wrapping at the
“That’s a Wrap”
holiday gift wrapping station.
For the remainder of the season
December 3, 10 and 17 from 7am to 12pm,
shoppers can browse for gifts from more than 40 bazaar vendors featuring original artwork, hand-bound journals, ornaments, jewelry, skin and hair care items, greeting cards, clothing and much more. In addition to unique gifts, the Baltimore Farmers’ Market & Bazaar offers seasonal ingredients for holiday cooking and an abundance of greenery, wreaths and Christmas Trees for decorating.
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As we approach the most wonderful time of the year, let us gift wrap your market purchases, and spread some holiday cheer!
Courtesy of Baltimore Office of Promotion & The Arts Staff
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Pick of the Week Recipe: Mushrooms For All Seasons!
By Sandy Lawler, Manager of the Baltimore Farmers' Market & Bazaar
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Mushrooms make an amazing meal or side and are so very simple to prepare! Just wipe the little bits of debris off, trim the stems, and sauté in a bit of olive oil or butter, stem side down for a minute or two, then turn over and cook until you see the juices coming through. Salt and pepper to taste and serve alone, over a grain or with any protein. A large sauteéd portabella mushroom makes an excellent sandwich. Just slice into even strips and stuff into a roll and try with your favorite sauce or condiment: pesto, kimchi, sriracha. The following is an easy weeknight or brunch recipe.
Mushroom Omelet with Mushroom Sauce
Serves 2
Ingredients
- 8 oz. fresh mushrooms, brushed off (a mix is nice)
- 4 tablespoons olive oil or butter
- 2 tablespoons minced shallott
- 1 tablespoon finely chopped parsley
- 1/8 cup of dry white wine
- ½ tablespoon flour
- 1 cup vegetable* or chicken stock
- salt and pepper
- 4 fresh eggs
Directions
- Prep the mushrooms by removing the stems and slicing the caps. Place the stems (with the skin) in a small pot with the ends of the shallot and the stems of the parsley. Cover with 2 cups of water and simmer until reduced by about half. This is your vegetable stock*. Keep hot and strain when ready to use.
- For the sauce: In a medium pot, sauté ¼ of the sliced mushroom caps in a tablespoon of oil until most of their liquid is gone, add the shallot and cook until translucent. Add ½ tablespoon of your oil and gently whisk the flour over the vegetables and cook for a minute. Whisk in the wine… it will thicken up fast… then slowly whisk in the stock. Salt and pepper to taste. Set aside and keep warm.
- Whisk the eggs in a bowl. In a large sauté pan, cook the rest of the mushrooms in 1 tablespoon of oil over medium high heat until most of their liquid is gone. Add more oil if necessary and lightly sprinkle the pan with salt over the mushrooms then add the eggs. Allow the eggs to set a bit and then start to fold one edge over towards the other side, then do the same with the opposing side. Turn off the heat and let sit one minute.
- With your spatula, slice the omelet in half and serve on a warm plate. Spoon the sauce over the omelets and serve.
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Bazaar Vendor Spotlight: Fancy Free, LLC
Former health care professional Iyonna Woods knows that beautiful skin and hair is the direct result of a healthy lifestyle. Choose from a variety of her handmade, organic, and chemical-free beauty products from aluminum-free deodorant to shea pomade for hair and skin. Exclusively available at the Baltimore Farmers' Market & Bazaar, hair and skin holiday bundles are starting at just $7! Learn more by visiting their website
here.
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December 10: Chef Von returns for a cooking demo using healthy farmers markets finds.
December 17: Chef Chad Gauss, Chef/Owner,
The Food Market &
La Food Marketa will demo from his new book
The Food Market At Home (for sale at the demo tent).
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The Baltimore Farmers' Market & Bazaar is Accepting Applications for 2018 -
Due December 31, 2017
Applications are currently being accepted for the 2018 season for farmers, food and beverage concessionaires and bazaar vendors until
Sunday, December 31, 2017
. The 41st season of the Baltimore Farmers' Market & Bazaar begins Sunday, April 8, 2018 and runs through Sunday, December 23, 2018. Applications for 2018 and further information about the Market & Bazaar can be found
here.
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Baltimore Farmers' Market & Bazaar
Dates/Location
Open every Sunday
April 23 - December 17, 2017
7am - 12pm
Located under the Jones Falls Expressway (JFX I-83)
at Saratoga and Holliday streets
FREE PARKING
*Compliments of Mercy Medical Center, patrons can park for free in the Mary Catherine Bunting Garage, located at 330 Guilford Avenue, Baltimore, MD 21202, for two hours (maximum) from 7am to noon.
Vehicles should enter through the Pleasant Street entrance.Guests can bring their ticket to the Welcome Tent for validation.
A Friendly Reminder About Pets at the Market
Pets are not allowed at the Baltimore Farmers' Market & Bazaar, and it is a Baltimore City Health Department ticketable offense of up to $1,000.00.
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The Baltimore Farmers' Market & Bazaar is produced by the Baltimore Office of Promotion & The Arts, a 501 (c)(3) serving as the city's arts council, events center and film office.
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