Tuesday, October 30, 2012

The Tuesday Market comes to an end...

Thank you....

to all Vendors, Musicians, Volunteers and Patrons of the
Tuesday Market in Lauraville!

You have made the market a nice place for friends & neighbors
to gather each Tuesday evening.

The market ends abruptly, thanks to
Hurricane Sandy.
But, plans for the next season are already under way.
Please stay tuned for details as they develop
in early spring, 2013.

to Rebekah Kuk
on the birth of her daughter,
Evelyn Joy!

Rebekah, from Rising Up Bakery, will join us again for
the 2013 season of the Tuesday Market in Lauraville.

All the best for a healthy & happy winter season!

from your friends at
Hamilton-Lauraville Main Street, Inc.


Friday, October 19, 2012

Only 2 markets left!

 The leaves are changing, the air is cooler, the sun sets a little sooner,
but there is still time to enjoy the fall harvest.
Apples, squash, turnips, greens, onions, potatoes, pumpkins...

Mashed Potatoes & Turnips with Greens
:  Winter 2004


  • 3 medium russet potatoes (2 pounds), peeled and cut into 1-inch pieces
  • 3-4 medium turnips (1 pound), peeled and cut into 1-inch pieces
  • 1 sprig fresh thyme or 1/4 teaspoon dried
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 cup freshly grated Parmesan cheese or aged goat cheese (1 ounce), optional
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 2 large onions, cut in half and sliced about 1/4 inch thick
  • 1 bunch broccoli rabe (1 pound), stems trimmed, cut into 1-inch pieces


  1. Place potatoes, turnips and thyme in a large pot. Cover with lightly salted water and bring to a boil. Cook, uncovered, over medium-high heat, until the vegetables are tender, 20 to 25 minutes. Drain, reserving the cooking liquid. Place the potatoes and turnips in a large bowl; discard thyme sprig, if using. Mash with a potato masher, adding a little cooking water, if needed, to achieve the desired consistency. Stir in 2 teaspoons oil and cheese, if using. Season with salt and pepper. To keep warm, set the bowl over simmering water and cover with parchment paper or foil.
  2. Meanwhile, heat the remaining 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add onions and cook, stirring often, until golden and very tender, 10 to 15 minutes. Remove from heat.
  3. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until tender, 5 to 8 minutes. Drain and add to the onions; toss to mix.
  4. To serve, mound the mashed vegetables in a bowl or onto individual plates and top with the onions and broccoli rabe.


Per serving: 144 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 227 mg sodium; 514 mg potassium.

Just two markets left to enjoy friends &  farm fresh food.

Just two markets left to shop for unique gifts in a mobile storefront.

Saturday, October 13, 2012

As the Tuesday Market winds down....

....fresh fruits & vegetables are still available.  The market is still open for business, offering warm prepared food, fresh produce, a little music and a friendly atmosphere.  Gifts are available as the holiday season approaches.  There are just three opportunities left to enjoy your community market.

Featured artist this week is local singer-songwriter, Chaquis Maliq.  Check Ms Maliq's website to sample her music and learn a little about her music & bio: http://chaquismaliqsworld.wix.com/site/cmaliq#!__cmaliq

Be sure to join us for the last market on October 30th.  Bring your little ghosts & goblins to enjoy the last market of the season with a Halloween parade of costumes.  Mid-Atlantic Center for the Performing Arts will lead the Monster Mash through the market.
Healthy treats will be served!


Heaven Scent Herbs - herbal body lotions
Jewelry, handmade accessories & other handmade
gift items are available from local artisans.

Egg Plant from Zahradka's Farm

Egg Plant Parmesan

healthy eating - low fat recipe


  • 2 eggplants, (about 2 pounds total)
  • 3 egg whites
  • 3 tablespoons water
  • 1 cup fine dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup slivered fresh basil leaves
  • 2 1/2 cups tomato sauce
  • 3/4 cup grated part-skim mozzarella cheese, (3 ounces)


  1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
  2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
  3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.


Per serving: 203 calories; 6 g fat ( 3 g sat , 2 g mono ); 13 mg cholesterol; 29 g carbohydrates; 12 g protein;8 g fiber; 563 mg sodium; 777 mg potassium.

Tuesday, October 2, 2012


...but there are 4 more markets to go!

Thanks to The Tonics for providing
great music at the market on
September 25th.

Jack & Zach will be back next week with more
vegetarian-friendly options that keep us
coming back for more.

Herring Run Honey made the first appearance at the market
on September 25th, 2012.  If you didn't get a chance
to try this very local honey, be sure to visit
Beth next week!

Stay with us ....
more veggies are on
the way for some great
fall cooking!

Apple crisp, apple sauce, apple pie, apple butter,
apple jelly, apple juice, apple cake, apple turnovers.
It's apple season.

Apple Crisp


5 or 6 apples, cored and sliced
1/2 cup white sugar
2 tsp cinnamon
1 cup flour
3/4 cup brown sugar
1/2 cup butter, softened


Mix apple slices with white sugar and cinnamon. Put in bottom of a greased 8x8 pan. Combine flour, brown sugar and butter with a fork until crumbly. Put on top of apple mixture and bake at 350 for 45 minutes or until golden brown.
from Apples of Gold

Sunday, September 23, 2012

Rain, Rain, Stay Away!

Thanks to Prigel's Family Creamery
for bringing delicious ice cream to the market each week.
September 25th will be their last appearance for this season.
Prigel's ice cream will be in the fridge at the Green Onion, 5500 Harford Road
and Tooloulou's Artisan Pizza at 4311 Harford Road to satisfy your tastebuds!
Prigel's has been a favorite throughout the summer.
Business owners from the Chop Shop
Blue Spark Barber stop for a visit.

The Tuesday Market in Lauraville continues through the end
 of October.  Stay with us ... more to come!

This week, Music by The Tonics

Kinderhook Snacks brings unique treats each week.

Rising Up Bakery delivers some great granola.
AJ's provides dinner & snacks.

Pressed Pananis are still on the menu!

Lauraville - A great place to rest?

Stay till the end and enjoy the beautiful colors as the sun sets in Lauraville.


How to Choose Cauliflower
Look for cauliflower with compact, creamy white florets and crisp, bright green leaves. An old cauliflower will have a yellowish tinge and tiny black mold spots on the surface.

How to Store Cauliflower
Refrigerate cauliflower unwashed (moisture speeds decay) and tightly wrapped in a plastic bag in the vegetable compartment for up to 5 days; after that, the flavor and the odor may be too strong. Precut florets are best eaten within a day of purchase.

How to Cook Cauliflower

Remove the hard core by breaking off the leaves, turning the cauliflower upside down, and cutting around the core with a small, sharp knife. Cut the rest of the cauliflower into similar-sized florets (so that they cook at the same rate). Cauliflower cooks quickly, so watch the pot carefully. For whiter cauliflower, add a tablespoon of milk or lemon juice to the cooking water. Do not use an aluminum or iron pot; chemical compounds in the cauliflower can react with aluminum to turn the vegetable yellow or with iron to turn it brown or blue green.
How to Use Cauliflower
To preserve its cruciferous-family nutrients, cauliflower should not be boiled. It can be blanched (briefly boiled), steamed, roasted, pureed for an elegant soup, or served raw in salads or on a platter of crudite.

Recipe - Cauliflower & Ham Hash
Serves 4Hands-On Time: 35mTotal Time: 35m



  1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower and onion and cook until browned, 10 to 12 minutes. Add the ham, season with the paprika, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, tossing, until tender, 10 to 15 minutes; transfer to a plate.
  2. Reduce heat to medium and heat the remaining 1 tablespoon of oil in the skillet. Fry the eggs to the desired doneness, 2 to 3 minutes for slightly runny yolks. Serve on the hash and sprinkle with the parsley.
Recipe can be found at:

Saturday, September 8, 2012

It's All About the Produce ...

Come & Get 'em!
Colorful Peppers

Great local produce brought to you each week by Zahradka's Farm!

How to Roast a Pepper
(as prepared by Ina Garten from Barefoot Contessa)

Ingredients include:
4 peppers (Zahradka's)
2 tablespoons of quality Olive Oil (Green Onion Market)

Preheat oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Roasted Red Pepper Cream Sauce
(a recipe from Bob Bailey)


  • 2 large red bell peppers
  • 2 tablespoons minced garlic
  • 1/4 cup fresh basil
  • 3 tablespoons extra virgin olive oil
  • 2 cups half-and-half
  • 1/4 cup grated Romano cheese
  • 4 tablespoons butter
  • salt and pepper to taste


  1. Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  3. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
  4. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

                               Nutritional Information open nutritional information

             Amount Per Serving  Calories: 206 | Total Fat: 18.9g | Cholesterol: 42mg
Powered by ESHA Nutrient Database

Monday, September 3, 2012

Farms, Food, Arts & Music

 Fetter's Farm, Zahradka Farm & Prigel's Creamery

It's APPLE season!

Nathan from Fetter's Farm keeps the fresh fruit coming!

Zahradka Family Farm ....
...brings freshly picked veggies
 each week.

Prigel's Family Creamery keeps us cool through the hot summer with amazing, full-of-flavor ice cream.
Prigel's keeps a fresh supply in the freezer at Green Onion Market.

Green Onion Market keeps a fresh supply
of Kinderhook Snacks on the shelf
at 5500 Harford Road.

Pickles, cheeses, salads,
fresh fruit & vegetables
are always ready to
grab & go!

Green Onion supplies the freshest
meat for purchase, and has a great
selection of fresh meat & cheese
and fresh breads for lunch to
eat in or carry out.

For more information about Green Onion market, check out their website:
Check out this new addition to the neighborhood, and while you're there, pick up these ingredients to make a great after school caramel sauce snack!
3 apples
1 cup of sugar
6 tablespoons of butter, chopped into small pieces
1/2 cup of heavy cream
In a heavy bottom pan, heat sugar over medium high heat, stirring frequently until the sugar is dissolved and is a nice caramel color.  Next, add butter and stir till the butter is mixed with the sugar.  Once mixed, remove from heat and count to 5.  Slowly pour in the heavy cream while stirring.  Allow the caramel to cool, then serve with apples!

 Meet Yakira from
Yakira's Creations!
Yakira brings knitted articles to the market...
and can design your henna tattoo!

Music at the Market
Dana Goode & Chris Wolf provide music.
Thank you!

Chris & friend entertain the community & add a
great atmosphere to the Tuesday Market in Lauraville!

Friday, August 24, 2012

Say Hi to your vendors!

The Zahradka Family Farm 
has been bringing fresh produce to the
Tuesday Market each week.
The corn is sweet, the tomatoes are fresh
and the peppers are abundant!

Hot peppers include cayenne, jalapeno, and habanero Peppers make a great addition to cold salads, sandwiches, stir fries, roasts, soups, and casseroles. Larger varieties can be stuffed with rice and ground beef.  Remove stem and seeds, stuff cavity with meat & rice.  Mold rice & beef into a ball by adding a raw egg, place in baking dish-cover & cook slowly till rice & meat are done.

The Green Onion Market, 
located at 5500 Harford Road, features locally made products on the shelves.  Lauraville Laundry detergent, Healing Fields soaps, a variety of pickles and a selection of fresh products from Kinderhook, are just some of the choices available.


Kinderhook Snacks joins the Tuesday Market in Lauraville

Enjoy black bean brownies, triple ginger cookies, buttermilk herb popcorn, Old Bay popcorn,
rosemary & brown sugar walnuts...with figs, and crispy cheese stamps.  Delicious!
Too bad the salted chocolate chip cookies disappeared so quickly.  But, no problem - 
Kinderhook Snacks are on the shelf at the Green Onion Market.

Pressed Panini
is still a hit at the Tuesday Market each week from June - October.

Rising Up Bakery
joined the market last week.  Great granola selections!

Prigel Family Creamery
is a crowd pleaser.....

... just ask the crowd!



Tony Fetter's Fruit Farm
The peaches are out of this world!

Peach Smoothie
Crushed ice
1/2 c  Peach Daiquiri mix
1/2 c  Milk
6 oz.  Vanilla yogurt
1/4 c   Orange juice
Touch of honey
Blend all ingredients in a blender & enjoy!