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:

Tuesday, September 9, 2014

Open for Business

Rain or shine, it's on!

A&J's Kitchen - Fresh English Muffins
Get 'em before they're gone!

Phil's Dills
Dejon Vineyard
Chef Mac 
Fresh baked bread from Hamilton Bakery