The latest information from the Baltimore Office of Promotion & The Arts
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Thank You for Another Great
Baltimore Farmers' Market & Bazaar Season
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The 40
th
season of the
Baltimore Farmers’ Market & Bazaar
comes to an end Sunday, December 17. To celebrate a successful season and as a ‘thank you’ to our loyal marketgoers, Baltimore Farmers’ Market & Bazaar tote bags will be given away at the welcome tent, while supplies last. Plus, we'll have everything you need for holiday shopping (and cooking), including fresh, local ingredients, decorative greenery and plenty of unique gifts from our bazaar vendors!
REMINDER:
We are still accepting applications for 2018! If you are a farmer, food vendor or bazaar vendor interested in participating in the Baltimore Farmers' Market & Bazaar, please
apply on our website
by
Sunday, December 31, 2017
.
Wishing everyone a safe and peaceful New Year, and we can't wait to see you
April 8, 2018!
-The Baltimore Farmers' Market & Bazaar Team
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Pick of the Week Recipe: Braise Be
By Sandy Lawler, Manager of the Baltimore Farmers' Market & Bazaar
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Ah, there’s nothing quite like a pot of braised goodness! As the season closes, you’ve stockpiled a slew of sturdy greens, root veggies and meats… then the winds come from the north beckoning deeply flavored pots of warmth. Let there be Braise!
Braising Basics:
- An oven/flame-proof deep and wide pot with a lid
- Olive oil
- Sliced Onions
- Chopped Tomatoes, hull and tough skin removed
- Wine
- Salt and Pepper
- Herbs
- Vegetables*- Root, Winter Squash (washed, peeled, cut and ready to go)
- Meat: a whole chicken cut up, pork shoulder, beef brisket, chuck, or round, lamb shanks…
Directions:
- The first thing you want to do is brown your meat. Salt and pepper your meat, put a couple of tablespoons of oil in your pan, then brown it quickly on medium high heat on all sides. You’re not looking to cook it, just give it color.
- Remove the meat from pan, lower the heat to medium and add a sliced onion, cooking a few minutes until golden brown. This is a good time to add a sprig of thyme or oregano, a bay leaf or two, a teaspoon of Herbs de Provence, etc., then deglaze the pan with a splash of wine, scraping up all the brown bits.
- Replace the meat and nestle your vegetables around. Pour wine/stock to cover, bring to a slow simmer, then cover the pot with the lid and place the pot in a 300 degree oven until tender: chicken takes 1-2 hours, shanks, shoulders and briskets about 3 hours. Your finished braise can sit in a warm oven (170-200 degrees) until ready to serve, or refrigerate then re-heat to serve.
Stock*: I like to keep all my vegetable scraps, from onion skins and tomato hulls to carrot and beet peelings and ends, and throw them in a pot for stock/braising liquid that is more interesting than water if you need a bit more liquid. Just simmer for 20 minutes or so and set aside until ready to use. NOTE: peppers, eggplant, and some other veggies can be bitter so I avoid them in my stock. Always taste before using. I made a really nice stock with the leftover bits from a fennel bulb added to my roasted chicken carcass. A few diced carrots, potatoes, greens and noodles made an amazing soup!
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Bazaar Vendor Spotlight: Full Circle Wreaths
After making the rounds in the wreath business for more than 30 years, Mark Peeling, owner of Full Circle Wreaths, knows how to ring in the holidays with festive greenery. The wreaths are made just a couple days before the market from fresh boughs and local pine all chosen with longevity in mind. The rich mix of greenery used gives Full Circle Wreaths their distinct vibrant look and exquisite aroma. With their experience, Full Circle Wreaths will keep your home festive and bright well in to the new year. Don’t miss them in the Bazaar section of the final Baltimore Farmers Market of the year! Find out more on their
Facebook page
or contact them at
fullcirclewreaths@gmail.com
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This Sunday: The Food Market (at Home) with Chef Chad Gauss
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On Sunday, December 17 from 9:30-11am, Chef Chad Gauss, Chef/Owner,
The Food Market &
La Food Marketa
closes out the season with a meet and greet highlighting his new cookbook,
The Food Market (at Home).
Guests will also have the opportunity to buy the book at the market.
A little more on the book:
"For the past few years now, people have been telling me how much they love The Food Market. My staff and I love feeding people, making people happy. The Food Market at Home is a way to do something for my staff and guests, a memory, a way to put our food out there in people's homes. It's also a way for me to pay homage to the cooks and chefs I've worked with over the years. I've always had an itch to write something and as I get older looking back, I know I will be really happy I did this. We did this. Opening, running and growing. The Food Market has done a lot for me, this is a small way to guarantee these great memories." - Chef Chad Gauss
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Baltimore Farmers' Market & Bazaar
Dates/Location
Open every Sunday
April 8 - December 23, 2018
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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