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The latest information from the Baltimore Office of Promotion & The Arts
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This Sunday is Nurse Appreciation Day!
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Every day nurses should be appreciated and celebrated, but for this Sunday's special "First Sunday" event, the Baltimore Farmers' Market & Bazaar hosts Nurse Appreciation Day.
Nurses can stop by the Baltimore Farmers’ Market & Bazaar Welcome Tent with their ID Badge to collect a free market tote bag.
In addition to receiving the Baltimore Farmers Market & Bazaar tote bag, the following vendors are contributing to Nurse Appreciation Day by offering the following deals and discounts to nurses, while supplies last:
For more information, visit the Facebook page.
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Pick of the Week Recipe:
Boiled Rockfish with Herb Drizzle
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Who’s afraid of fish? In honor of Chef Egg’s class on fish this Sunday, we're sharing an easy rockfish preparation that can be adapted to most fish.
Rockfish, the bounty of the Chesapeake, is a sturdy fish that is pretty forgiving in the cooking arena. Recipe purveyors at the BFMB include Salt River Lobster, Martin Family Farms, Two Boots Farm and Greek Super Foods.
Broiled Rockfish, with Herb Drizzle
The Drizzle
In a blender, combine until smooth:
- 5 Tablespoons mild Olive Oil
- 1+ Tablespoon Chopped Fresh Chives or Scallion Greens
- 1 Tablespoon Fresh Herb of Choice
- Juice of ½ Lemon
- 1 scant Tablespoon of Grained Dijon Mustard
- Salt and Pepper
Let sit and allow the flavors to meld while you prep the fish.
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The Fish
- 1 Rockfish filet, skin-on preferred (1.5 lbs will serve 4 people)
- olive oil
- salt and pepper
- 1 tablespoon of a fresh herb chopped, such as parsley, tarragon, greek oregano, cilantro, dill…
1. Preheat the broiler and broiler pan and position close, (about 3-4”) from the heat source.
2. Rinse and dry rockfish filet and place on a sheet of foil, skin-side down. Rub with olive oil and sprinkle with salt, pepper and herbs.
3. When the oven and pan are hot, carefully lift the foil with the fish and place it on the hot rack of the broiler pan. Cook for about 8 minutes and check for clear or white juices that just start to appear in the top of the fish… cooking time will depend on the depth of the filet. When you see the juices start to show, turn the broiler off and allow the fish to sit in the warm oven… if there are a lot of juices coming through, remove from the oven and cover loosely to keep warm yet not over-cook.
Serving
1. Taste the drizzle and adjust the seasoning. It should be very bright in flavor. Re-blend if necessary.
2. With a spatula, divide the fish into equal portions, plate, and spoon on some of the drizzle over the fish. Baby potatoes and fresh sautéed peas or asparagus would be a perfect accompaniment!
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Bazaar Vendor Spotlight:
Fashion Spa House
Fashion Spa House believes a girl should be two things: Glam and Pampered. Fashion Spa House offers luxury plant-based products, stylish fashions and pampering services. Stop by the Bazaar to try Fashion Spa House's custom body butter or scrubs.
For more information, visit the website.
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Chef Egg Live: Family Cooking Class This Sunday
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There's still time left to register for Chef Egg's Family Cooking Class this Sunday, from 9:30 to 11am! This Sunday's class includes a quick tour of the market to visit local farmers & vendors, then step by step instructions on how to prepare an easy recipe made with farm fresh ingredients from the market. The sous-chef for the June 4 class is Chef Cat, The Culinary Socialite.
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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.
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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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