The latest information from the Baltimore Office of Promotion & The Arts

Don't Miss Our Next First Sunday Event: Teacher Appreciation Day, Sunday, September 2 It is without a doubt that we all owe teachers a debt of gratitude for their service to society and our communities. So as a token of our appreciation, all teachers are invited to join us at Baltimore Farmers’ Market & Bazaar welcome tent to receive a special gift from the Baltimore Office of Promotion & The Arts. Just show us your school ID badge and you’re good to go.

Save the date for First Sundays at the market: October 7 - Fall Harvest November 4 - Happy Harbor December 2 - Holiday Art Expo First Sundays are made possible by presenting sponsor, Aetna Better Health of Maryland.

Pick of the Week Recipe: Dilly Beans By Sam Hanson, Farmers’ Market & Bazaar Manager Surely while making laps around the market grounds you’ve seen the overflowing abundance of green beans fresh from the vine at many of our local farms. Steamed or sautéed, they are simple and delicious.  However, if you’re looking to extend your enjoyment of the beans into the colder months, pickling is the way to go. We’re going to do refrigerator pickle, so no special canning equipment is necessary. All the ingredients listed below can be found in your pantry or at one of our market vendors.  You’ll need: 1 pound of green beans 4 cloves of garlic 1 shallot or small onion thinly sliced 4 sprigs of fresh dill 2 small chili peppers 2 teaspoon vintage dill blend 2 teaspoons black peppercorn 1 tablespoon sugar 1 ½ teaspoons of salt 1 cup water 1 cup white vinegar 2 wide mouth pint jars Combine water, vinegar, sugar and salt in a small sauce pan. Whisk over low heat until sugar and salt dissolve. Set aside to cool. Trim the ends of the green beans making sure they can fit vertically in your jars.  Blanche the trimmed green beans by briefly dunking them in boiling water for 20 seconds, then quickly put them on ice to stop the cooking process. They should be bright green. Pack the drained green beans vertically in your jars and evenly distribute the sliced shallot, dill, chili peppers, spice blend and black peppercorns amongst them. Add enough of your water and vinegar mix to cover the green beans about a ½ inch from the top of the jar. Add the lid and you’re done! After a couple days in the fridge they’ll be ready to eat. Make sure you finish them off before 6 months or so.

Cooking Demo: School of Food Sunday, August 26 10am-noon School of Food will be at the market for their monthly cooking demonstration teaching market-goers, how to make Seared Watermelon Mini Skewers with cucumber, arugula, mint and a drizzle of yogurt sauce. Swing by the Farmers' Market Cooking Demo tent by Migue's Magnificent Mini Donuts, located near the Saratoga Street entrance.

Bazaar Vendor Spotlight: BAMI Products BAMI Products is a handmade soap and related skincare business. All products are produced by Bernadette Mayo, who has owned and operated the business for the past 20 years. Soap was the initial intent, to fill a need. Gradually, other items were added: shea butter, massage oils, bath salts, scrubs, lotion bars and deodorants.

Market Vendor Spotlight: Oak Spring Farm

Hailing from Freeland, Maryland, Oak Spring Farm is one of the few certified organic farms at the Baltimore Farmers’ Market & Bazaar. Lisa Duff started the farm in 2012 after graduating from the Beginner Farmer Training Program through Future Harvest CASA. They are located at the west side of the market near Blacksauce Kitchen. Swing by to pick up some delicious organic eggs from happy chickens or some of the many seasonal fruits or veggies they have to offer.

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 400 East Saratoga Street, Baltimore, MD 21202 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. Bring your 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.

The Restaurant Store is a proud sponsor of Baltimore Office of Promotion & The Arts, and the Baltimore Farmer’s Market & Bazaar.

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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