Wednesday, October 29, 2014

Tuesday Market in Lauraville ends the 2014 season.

The Tuesday Market in Lauraville 
finished with some Halloween fun.
Thank you to all our vendors & all our
great community patrons
for another successful farmers' market  on Harford Road.
We look forward to the 2015 season!

Halloween craft-making

Hula Hoop contests....and the winner!

Pam explains the Halloween Pumpkin game.
Max Bent teaches beat-boxing skills to some eager students.

Apple Pie Bars
Apple Pie Bars


  1. 3 sticks unsalted butter, softened
  2. 3/4 cup sugar
  3. 3 cups all-purpose flour
  4. 1/2 teaspoon kosher salt


  1. 6 tablespoons unsalted butter
  2. 1/2 cup light brown sugar
  3. 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
  4. 1 tablespoon cinnamon
  5. 1/4 teaspoon freshly grated nutmeg
  6. 1 cup water, as necessary


  1. 3/4 cup walnuts
  2. 3 cups quick-cooking oats
  3. 2 cups all-purpose flour
  4. 1 1/2 cups light brown sugar
  5. 1 1/4 teaspoons cinnamon
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon kosher salt
  8. 3 sticks unsalted butter, cut into 1/2-inch cubes and chilled
  1. MAKE THE CRUST Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, 2 minutes. At low speed, beat in the flour and salt until a soft dough forms. Press the dough over the bottom of the sheet and 1/2 inch up the side. Bake in the center of the oven for 20 minutes, until the crust is golden. Let cool on a rack.
  2. MAKE THE FILLING In each of 2 large skillets, melt 3 tablespoons of the butter with 1/4 cup of the light brown sugar. Add the apples to the skillets and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir half of the cinnamon and nutmeg into each skillet. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillets and add up to 1/2 cup of water to each pan to prevent scorching. Let cool.
  3. MAKE THE TOPPING Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool, then coarsely chop the walnuts. In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Stir in the walnuts and press the mixture into clumps.
  4. Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for about 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.
  • Go

    Easy Apple Pie Recipes

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MAKE AHEAD The bars can be stored in an airtight container at room temperature for 4 days or frozen for up to a month.

Dinner will still be available on Tuesday nights,
served by Chef Mac's Louisiana Cuisine 
and The Green Bowl.

Fresh honey, produce, apples, pickles, Jukai Juice & Healing Fields products
can be found on the shelves of the Green Onion.

 Thanks, Spilly!
Your hula hoops are always a big hit at the 
Tuesday Market in Lauraville.

DeJon Vinyards is a short trip up Harford Road.
Visit the winery through the winter for wine & events.
5300 Hydes Road, Hydes, MD 21082

Wednesday, October 1, 2014

September 30 at the 
Tuesday Market in Lauraville

A great night at the market with Spilly's hula hoops
and a visit by the great
Barage Band!

Tips for Preparing and Cooking Butternut Squash


CUTTING: Butternut squash is thick skinned and a bit difficult to prepare for cooking. Anchor the wider end in the drain of your kitchen sink. With a cleaver or sharp knife, carefully cut down the length of the squash. You will probably have to use your hand or a wooden mallet to knock the blade down the length of the squash until it is cut in half lengthways. With a metal spoon, scoop out the seeds and fibrous strings. 
COOKING: There are two methods for cooking butternut squash, baking or boiling. To bake, preheat oven to 350°F. Prepare as mentioned above. Place halves (skin side up) in a rimmed baking dish. Cover the bottom of the dish with water (about 1-inch or more), and bake for about 1 hour or until fork-tender. To boil, fill a large pot with water and bring the water to a boil. While you’re waiting for the water to boil, peel the squash and remove the seeds. Cut the squash into cubes and transfer to the boiling water and cook until fork-tender. 

Serve as a first course or as a luncheon or light supper entrée with slices of good quality bread and a hearty tossed salad using autumns harvest greens. This soup is best prepared in advance to allow the flavors to mellow. It is a good keeper, but will thicken over time, add more chicken broth or water to thin it to the desired consistency.
4 tablespoons butter
3 leeks, white part only, thinly sliced
2 large onions, diced
2 teaspoons curry powder
5 cans (14.25 ounces each) chicken broth
4 large Idaho baking potatoes, peeled and cubed
2 medium butternut squash, peeled, seeded and diced
Salt and pepper to taste
Green onions, thinly sliced (garnish)
  • In a very large pot, melt butter over medium heat and sauté leeks and onion until glossy. Add curry and sauté until fragrant, a minute or so. Add the chicken broth, potatoes and butternut squash. Bring mixture to a boil, reduce heat and simmer for 1 hour or until vegetables are fork-tender. 
  • Allow the soup to cool slightly before transferring to a food processor or blender. Puree mixture in batches until smooth. When all the mixture has been pureed, transfer back to the original pot and simmer until heated through. Serve immediately. Garnish bowls with thinly sliced green onion. 

What do you know about Slow Food Baltimore?

Slow Food Baltimore supports a locally sourced, environmentally and socially responsible food system that is accessible to all.  We encourage and promote gatherings centered on the enjoyment of food, the sharing of ideas and traditions and a more harmonious way of life.

Learn more here:

Wednesday, September 24, 2014

Some Interesting Vendors at the Tuesday Market

Artisan Vendors
at the Tuesday Market in Lauraville

The rules of the Tuesday Market are to 'make it' or 'grow it.'
In order to participate as a vendor, you must make it with your own hands, or grow it yourself. Since the market began in 2009, these have been the steadfast rules.

Farmers must grow their own food, rather than buy it at another market and sell it as their own product.

Food vendors can prepare food on site, or bake in a certified commercial kitchen.  They must have all required licensing from the Baltimore Health Department.  And, they must make the food themselves.

Artisan vendors must also make their own products.  Our artisans include jewelers, health and wellness products, skin care products, original paintings and so on.

There are just a few service vendor spaces each season, and their missions must benefit a cause.
Weaving for Women is one such vendor.

Apprentice Weaver Spinning Thread
Photo courtesy of

Weaving for Women loom
Photo courtesy of

These beautiful woven fabrics will be available at the 
Tuesday Market in Lauraville
until the end of the season on October 28th.

For more information about Weaving for Women,
please visit this website:

Tuesday, September 23, 2014


Enjoy another beautiful evening in your neighborhood with
family & friends.

Music last week was brought to us by
City Neighbors Charter School.
The large berries have always added a little fun to the market.
Chef Mac's new ride!
And, speaking of rides, be sure to join us for the
on Sunday, 10/12!

Tuesday, September 16, 2014

Great Weather is in the Forecast! Hang on to it before it's just a memory!

Looks like another beautiful day in Lauraville!
Join us at the Tuesday Market
for Farms, Food, Artisan products & fun.

Music tonight is provided, in part, by 
City Neighbors Charter School

City Council President Jack Young
dropped by to learn more about the Tuesday Market in Lauraville

Jack Young learned about very local honey from
Argonne Valley Apiary.

Great food keeps coming our way!


Max Bent & friends brought Beat Boxing to the market last week.

Bring fresh veggies home from the market and 

treat yourself to a lovely dinner.

Eggplant-Pepper Tomato Sauce Recipe

Packed with the flavors of summer, this sauce slow-cooks eggplant, bell peppers, and tomatoes together until the veggies break down and the flavors meld. Finish it with fresh basil and parsley. Serve it over pasta, on top of poached eggs, with garlic bread, or baked over polenta for a quick, satisfying gratin.

  • 1 pound eggplant (about 1 medium eggplant)
  • Kosher salt
  • 2 medium red, yellow, or orange bell peppers
  • 1 medium yellow onion
  • 4 medium garlic cloves
  • 8 tablespoons olive oil
  • Freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 cups low-sodium vegetable broth or water
  • 2 tablespoons coarsely chopped fresh oregano leaves
  • 1/3 cup coarsely chopped fresh basil leaves
  • 1/4 cup coarsely chopped fresh Italian parsley leaves
  1. Trim and cut the eggplant into medium dice; place in a colander in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.
  2. Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice. Place in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.
  3. When the eggplant is ready, lightly blot it with paper towels to remove any excess moisture. Heat 6 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more. Remove the eggplant to a medium bowl and set aside.
  4. Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
  5. Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.
  6. Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.
Recipe courtesy of: