Market Day #4

Arts & Artisans

Quilt created by Pam Wallace and the Hamilton Quilt Circle
to benefit the Hamilton Firehouse - aka Business Incubator

.

Hand painted silk by Susan Brandt

           

              

Attractive one-of-a-kind lamps & scarves can also be found at

The Gift Cellar, 4337b Harford Road.

                     Lovely earrings & jewelry by Studio C

Music by the Patapsco Delta Boys, Bob & Tom

Handmade purses & scarves

Food!

BUGS
The Baltimore Urban Gardening with Students
BUGS is a national model program that uses cooking, gardening, creative arts & movement
and entrepreneurial projects to help increase academic performance in reading & math,
and improve student behavior.  BUGS' students grow vegetables throughout the year in
several raised beds and in the BUGS greenhouse.  They use their produce in the kitchen
to make delicious foods - pesto, salsas, herbed bread, and salads.
Ask the students about their pickles and be sure to munch on a day lily...while they last!

Busia's Kitchen, serving homemade Polish cuisine
and kid-friendly options like hotdogs!

Chef Mac's Louisiana Cuisine
Always a hit at the Tuesday Market in Lauraville.

Farms

Zahradka Farms
offers vegetables in season

 

     

Blueberries, Cherries & Strawberries
courtesy of Fetter's Fruit Farm

Family Fun in Lauraville

Go, Spilly!

Rain, Rain, Go Away!

Market Day #3 

was cancelled due to the weather forecast for rain and strong storms.

Come back next week to shop for fresh food from your local farmers,prepared dinner to keep you out of the kitchen, artisan creations & music by the Patapsco Delta Boys.

Roasted Asparagus with Parmesan

(4 servings)

olive oil cooking spray

1 pound fresh asparagus, tough ends trimmed

1/4 cup shredded Parmesan cheese

1 teaspoon sea salt

1/4 teaspoon garlic powder, or to taste

Preheat oven to 400 degrees F

1. Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
2. Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
3. Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Cook's Note:

• The best way to keep fresh asparagus for a long while in the refrigerator is to slice off the stems and then stand them in a bowl with a couple of inches of water in the bottom. It keeps for a very long time this way. Add water as necessary.

• *Recipe from AllSpice.com
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Farms, Food, Fun & .....

.....Creativity!

Healing Fields Whole Body Care

Healing Fields

Beads by Bettina (left) & Healing Fields (right)

SilverWear Funky Handcrafted Natural Jewelry
by Joann

THE GIFT CELLARwill feature a new artist each week!

Music by creative neighbors,
The Arcadian Rhthyms

PREPARED FOODS-HEALTHY CHOICES

GREEN ONION MARKET
brings house-made sausage, bratwurst & chicken salad

HAMILTON BAKERY
bakes fresh bread & muffins daily

CHEF MAC'S LOUISIANA CUISINE
serving ribs, chicken, jambalaya & more!

KINDERHOOK SNACKS
great snacks - too good to ignore!

J & B's KITCHEN
English Muffins, Jellies & Jams

JUKAI JUICEHealthy Veggie/Fruit Drinks

Wineries & Farmers' Markets

Hamilton-Lauraville Main Street welcomes

Maryland wines

to the Tuesday Market in Lauraville

DEJON WINERY
Wine tastings & sales by the bottle

located at 5300 Hydes Road

Spilly is back!
Garlic, herbs & hula hoops!

Hula Hoops...fun for all ages!

Bring the kids.  Bring a chair.  Relax.

TUESDAY MARKET IN LAURAVILLE 2013

Opening Day

The Tuesday Market in Lauraville opened on June 4th and will continue every Tuesday evening from 4-8pm through the end of October.

... to the play area ...

A great THANK YOU to Meaghan Grace

 & her fantastic group of volunteers for working so hard to create a safe play area for kids!

A great deal of time and work went into painting & cleaning the space behind the building.

Now the kids have a place to hang out & parents can relax a little and enjoy a community gathering

each Tuesday evening.  Bring a chair!

Hamilton Elementary-Middle School  GUITAR BAND

Queen Earth will make appearances in June & July!

Prigel's Family Creamery returns for another delicious market season!

Chef Mac is with us again!

Busia's Kitchen returns for the 5th season

Zahradka's Farm adds meat & poultry 

Fetters is back with fresh fruit & preserves

                    Green Onion & Red Zebra were also present for the opening!

Hoola Hoops by Natural Guidance

 Painted Pottery
by Naomi Sullivan

Thanks to DNR's "Scales & Tales"

for bringing Snakes & Birds of Prey!

    

Who prepares the lot for the Tuesday Market?

VOLUNTEERS!

Thank you to Sue Holmes & helpers for weeding & cleaning!
Thank you to Jeff Smith for mowing!
Thank you to Hamilton Crop Circle for the mulch!
Thank you to Rich Marsiglia & John Kovakevich for the heavy lifting!!!
Thank you to ALL who volunteer your time!

Burpee's "Grow Anywhere Tour" visited the Tuesday Market in Lauraville
to see the large fruit sculptures.  They also came looking for the large carrot that
pierces the corner of the Green Onion!

http://www.burpeehomegardens.com/Blog/2013/05/22/grow-anywhere-tour--baltimore-maryland.html

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.

Congratulations~

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.

www.BmoreMainStreet.com

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
From EatingWell:  Winter 2004

INGREDIENTS

• 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
• 
  

PREPARATION

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.

NUTRITION

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.