Baltimore’s unique farmers market culture is one of the many reasons we’re lucky to call the area home. Not only do the seasonal pop-up events make Maryland-grown goods accessible to all (many, including the big Baltimore Farmers Market beneath the JFX, accept SNAP and WIC benefits), they’re also a means of fostering community.

A mid-morning stroll around the tents is the perfect opportunity to meet your neighbors, find your new favorite weekend treat, and chat with the purveyors who are directly responsible for filling your fridge. Perhaps the best part? You walk away—full totes in hand, ready for the week ahead—knowing that you supported local.

As the weather gets warmer, consult our ultimate roundup of the region’s best farmers markets—complete with dates, times, and vendor details—to plan out your next haul.

32nd Street Farmers Market

Saturdays, year-round. Corner of E. 32nd & Barclay Sts. 7 a.m.–12 p.m.

This fan-favorite Saturday morning gathering in Waverly is one of few markets that operates year-round, but it always welcomes a few new faces just in time for the spring season. Be sure to pick up staples from the region’s best growers and makers, like treats from La Bohemia Bakery, kombucha from Hex Ferments, meats from Liberty Delight Farms, and produce from the Farm Alliance of Baltimore. 

Baltimore Farmers Market

Sundays through Dec. 20. Corner of Holliday and Saratoga Sts. 7 a.m.-12 p.m. 

The city’s massive farmers market under I-83 returns for its 49th season with a full lineup of farmers, food businesses, and artisans (think: local clothing line Love More Bmore and homegrown sticker queen Erin Dayhaw) booked every weekend through December. Come for market classics such as fruit from Agriberry Farm, funghi from The Mushroom Stand, and Migues Mini donuts. (Be sure to line up early for that last one!)

Back again this year, the market is offering quiet shopping hours from 7-9:30 a.m. to provide a sensory-friendly environment for those preferring a laid-back shopping experience. Then, from 9:30 a.m. to noon, expect the regular hustle and bustle to resume rain or shine.

BMI Farmers Market

Saturdays, May 16-Nov 21. 1415 Key Hwy. 9 a.m.-1 p.m.

A stroll around the Baltimore Museum of Industry’s open-air market in South Baltimore, with its iconic view of the Domino Sugar sign, is an ideal way to start the weekend. The vendor list for this year is still being finalized, but expect plenty of Maryland-grown produce, oven-fresh bread, bright flowers, ready-to-eat treats, and artisan creations.

Catonsville Farmers Market

Every Wednesday starting 5/6: 9 a.m.-12 p.m. (Check Facebook for weekly updates.) 5820 Edmondson Ave., Catonsville.

This community get-together has been a staple in Catonsville since 2002. Stop by the Christian Temple on Edmondson Avenue for eggs, meats, vegetables, perennial flowers, and handmade breads and pastries. Participating purveyors rotate frequently (check Facebook for weekly lineups) but have included well-knowns like Broom’s Bloom Dairy and Andy’s Eggs and Poultry.

Fells Point Farmers Market

Saturdays through April 25: 9 a.m.-12:30 p.m. May 2-Dec. 19.: 8 a.m.-12:30 p.m. Corner of Broadway & Thames Sts.

Grabbing a Zeke’s Coffee to sip while you wander around this Broadway Square fixture is a Saturday morning well-spent, if you ask us. Local farmers and regional vendors fill the brick plaza, touting everything from produce and pickles to local honey and smoked fish. Expect favorite faces like Albright Farms, Cane Collective, and Soul Smoked BBQ.

Govans Farmers Market

Wednesdays, June-November. 5104 York Rd. 3-6 p.m. 

This vibrant Northeast Baltimore market serves a number of surrounding neighborhoods—which lack access to community grocery stores—with its mid-week gatherings in the safety department parking lot of Loyola University’s Evergreen Campus. Make it a destination for fresh produce and herbs from local growers such as Parkton’s Oxbow Farm and White Hall’s Stoecker Farms. Other treats include fresh-pressed juices and lemonades, baked goods, and food truck fare.

Hereford Farmers Market

Saturdays, May 9-November 21. 17301 York Road, Parkton. 9 a.m.-12 p.m.

Head north to Hereford High School in the rolling hills of Monkton for finds such as fresh produce from Tommy’s Peppers and artisan bread from Bowbread. There are also guest vendors, grab-and-go eats, and local bands to look forward to every weekend.

Mt. Washington Farmers Market

Sundays through Nov. 23. 2101 West Rogers Ave. 10 a.m.-2 p.m.

This market’s mission is to bring together producers and artists from within a 100-mile radius of Baltimore City. Spend your Sundays mingling with small businesses in the historic area, browsing everything from fresh coffee and honey to handmade pasta and artisanal breads. Previous participants have included Dear Globe Coffee Roasters, Bmore Poultry and Plants, and BMore Pasta.

Overlea Farmers Market

Every other Saturday, June 6-October 24. (See specific dates, here.) St. James Evangelical Lutheran Church. 8 W. Overlea Ave. 8:30 a.m.–12:30 p.m.

Celebrating its 11-year anniversary this season, this small market in Northeast Baltimore provides its tight-knit community with fresh produce and protein throughout the warm-weather months. Every other Saturday, support local growers with the purchase of baked goods, coffee, local honey, jams, and olive oils. There’s also special activity table for kiddos to get in on the fun, too.

Pikesville Farmers Market

Tuesdays, May 5-November 24. Pikesville Armory. 640 Reisterstown Rd. 2-6 p.m.

Now settled at its new home at the Pikesville Armory, this annual market organized by the Greater Baltimore Chamber of Commerce sells everything from fruits and veggies to meat, eggs, dairy, bread, and hot prepared foods. Extra goodies include jams, jellies, honey, and pastries. The new setting is perfect for picnics, so bring a blanket and stay a while to enjoy your finds on the lawn.

Pratt Street Market

Thursdays, May-October. Corner of Pratt & Light Sts. 11 a.m.-2 p.m. 

Downtown Partnership’s weekly lunch market at Pratt & Light Street Plaza is a great way for commuters (and remote workers!) to spend their break outside, taking in the skyline views. Expect a rotating lineup of food trucks, plus farm-fresh stands and artisans hawking their scratch-made goods.

Reisterstown Farmers Market

Sundays, June 7-September 27. 120 Main Street, Reisterstown. 9 a.m.-1 p.m.

Head to Franklin Middle School to support sustainable agriculture by stocking up on local fruits, veggies, and flowers at this weekly pop-up shop. Plus, look out for new additions to your beer and wine fridge, handcrafted jewelry from local makers, and natural wellness products.

Towson Farmers Market

Thursdays, June 4-Nov. 19. Allegheny & Washington Aves. 10:30 a.m.–2:30 p.m.

Located in the heart of downtown Towson, this veteran market is a county favorite for its host of local farmers and food trucks throughout the summer and fall. Shoppers can expect fresh produce, scratch-made goods, and plenty of tasty lunch-break options.

Additional reporting by Mia Resnicow and Brenny Tichy

Just weeks after Governor Hogan deemed farmers markets as essential businesses, allowing them to remain open throughout the coronavirus pandemic, a blow to the local food system landed with the announcement that the Maryland Farmers Market Association (MDFMA) would be closing its doors, effective this past Friday.

Citing financial challenges, the nonprofit organization lost one of its primary grants through the U.S. Department of Agriculture, which was confounded by shifting funding availability following the outbreak of COVID-19, such as a hold on local agricultural dollars following Maryland’s mandated state spending freeze.

“For a small group that runs on a shoestring budget and is driven by passion, those grants can take you far,” says Juliet Glass, external relations director for the MDFMA, who is one half of the recent two-woman staff with market programs director Heather Hulsey. “We were working hard to find a sustainable path forward, but with the pandemic, it just became increasingly difficult. And we are not unique, there are small food system nonprofits across the country that are just a breath away from not being able to operate.”

Since its founding in 2012, the MDFMA has played a vital role for farmers, farmers markets, and the communities they feed across the state, acting as a sort of unofficial governing body. Over the last seven years, they’ve worked to improve fresh food access, such as increasing the number of markets that accept the federal Supplemental Nutrition Assistance Program (SNAP) for low-income citizens to nearly 50 percent, and support the livelihoods for farmers, through the likes of promotion, advocacy, and financial assistance.

“From the beginning, they were a unifying entity,” says Beau Johnson, board of directors’ vice president for the 32nd Street Farmers Market in Waverly. “They really connected all of these little independent islands and brought us together as an extended farmers market family with a larger common goal.”

Farmers markets will continue to operate without the MDFMA, but over the last month, its value has become increasingly apparent in the face of a global health crisis. With empty grocery store shelves and growing support of local food, the organization has stepped up to educate farmers on how to navigate the coronavirus pandemic, with efforts including sharing COVID-related safety guidelines, creating a marketing toolkit for their newfound demand, and continuing to inform the public about how to participate in the local food system. Their Google Map directory of regional producers has been viewed more than 60,000 times since its launch in early March.

“The MDFMA was really the force multiplier for farmers markets,” says Mariya Strauss, executive director of the Farm Alliance of Baltimore, a network of urban farming producers and advocates. “They were the group that coordinated efforts and convened local food producers across the state, and they had the perspective to see what would benefit everyone. I’m worried about who is going to play that role going forward.”

Other local, state, and nonprofit organizations will work to fill in certain gaps, with support networks for regional farmers already in place at the likes of the Maryland Department of Agriculture, University of Maryland Extension offices, and Future Harvest, a regional nonprofit focused on sustainable agriculture.

“Our doors might be closed, but we’re still open for business,” notes Ginger Myers, Extension’s agricultural marketing specialist. “We don’t have a central clearing house anymore, if you will, and markets themselves are going to have to pick up the ball more to get the word out to their customers.”

“This is a symptom of a much larger issue,” says Dena Leibman, executive director of Future Harvest. “It’s just so ironic that at this particular time in our history an organization like the MDFMA can’t raise the funds it needs to keep going. It’s not their fault, the resources are really scarce, and our government just continues to underestimate the importance of a strong local and regional food system. It put all its eggs in a large global supply chain, and now we’re seeing the effects of that.”

Perhaps the MDFMA’s most important contribution, though, has been its Maryland Market Money program, an initiative that monetarily matches purchases made with federal nutrition benefits at participating farmers markets throughout the state. With just two markets when the program launched in 2013, there are now 36 involved across 11 jurisdictions, including the likes of the 32nd Street, JFX, and Druid Hill Park farmers markets in Baltimore City, with food insecure Marylanders spending $455,000 in federal benefits last year across some 461 farms.

“Losing a statewide incentive program is really hard and the people who are going to suffer the most are those on the lowest socioeconomic ladder,” says Glass. “For folks on a very limited food budget, a five-dollar match can be the difference of an extra meal. This helps people eat healthier food, and for farmers, those five-dollar purchases add up.”

The news came on the heels of the Trump administration’s attempts to cut federal food stamp funding that would have resulted in the loss of benefits by some 700,000 SNAP recipients nationwide, though in the wake of heavy criticism, the USDA has since backed off.

But with some city and county funding already secured for Maryland for 2020, the hope is that another local organization can incorporate Maryland Market Money into their work, and some groups have already expressed interest. Meanwhile, market managers like Johnson are scrambling to match the funding on their own.

“Not everyone understands the economies of scale of farmers markets, that prices might seem higher than at grocery stores, but the cost of production on a half-acre farm in Baltimore City or a five-acre farm in Baltimore County is very different than a 100-acre farm in California that sells wholesale,” say Neith Little, urban agriculture educator at the University of Maryland Extension in Baltimore City. “Maryland Market Money helped bridge the gap for customers with limited resources. It made it more possible for those on SNAP and WIC (Special Supplemental Nutrition Program for Women, Infants, and Children) to participate in the local food system.”

Strauss sees this as a loss for the farmers themselves, too, noting that the MDFMA has been a steady source of resources, information, and technical assistance for Farm Alliance members. She recalls the way in which its staff would readily hop on the phone and walk their farmers through lengthy federal application processes for the likes of SNAP certification.

Even throughout this weekend after the association’s doors were officially closed, they continued to use social media to share updated coronavirus information and availability news, like the arrival of asparagus and strawberries.

“They were one of the few statewide groups that was really looking out for the smallest of the small farms and businesses,” says Strauss. “We are going to continue to grow food and bring it to market and hope that all of the good people around the state who are interested in having a sustainable local food system can come together and figure out how to fill this void. But losing the Maryland Farmers Market Association is going to be hard on all of us.”

For farmers, periods of uncertainty are nothing new. Every year, they face the possibility of frosts, floods, droughts, and subsequent crop loss that can come with working at the whims of Mother Nature. Each spring is spent preparing as best they can for the busy months ahead, but this season, even the most veteran growers could not be ready for what would come next.

When the state’s first case of COVID-19 was confirmed on March 5, it would be just one week before Governor Hogan enacted social distancing measures to slow the coronavirus’s spread. In the coming days, many local businesses would close, and the city’s restaurant scene would come to a grinding halt, virtually drying up a primary source of income for many local farmers.

“This time of year, restaurants are 100 percent of our business,” says Joan Norman from One Straw Farm, which grows 65 acres of organic vegetables in White Hall, “and that income just stopped.”

“At first, I was worried about next week’s orders, but we had no idea that restaurants would close entirely or for so long,” says Emma Jagoz of Moon Valley Farm, an organic produce operation in Woodsboro, whose team is now working to help feed the out-of-work hospitality employees, contributing to fresh food shares in Baltimore through Woodberry Kitchen’s new Here For Us market, and Washington, D.C. through Friends and Family Meal, a brand-new nonprofit that fed nearly 400 families in its first two weeks.

In lieu of restaurant orders, Beckie Gurley had to essentially reinvent Chesapeake Farm to Table, a small farm collective that sold directly to local chefs. “We did a complete 180,” says Gurley, who also runs Calvert’s Gift Farm in Sparks with her husband, Jack. “We went from selling nearly 100 percent to restaurants to 100 percent home deliveries. Our volume has increased by tenfold. We have probably gained close to one thousand new customers in the past two weeks.”

With the global food supply chain turned on its head, consumers have been quick to express new interest in purchasing their food directly from local farmers, leaving many growers rushing to adapt this evolving market—adding e-commerce platforms to their websites, devising distribution systems for at-home delivery or drive-through pick-ups, and incorporating no-touch harvesting and handling protocols.

“It’s been an interesting challenge to wrap my mind around doing online sales for the first time,” says Elisa Lane of Two Boots Farm in Hampstead, who is shifting back to growing vegetables after a more recent focus on the local flower market, which has been impacted by postponed or cancelled events like weddings. “A lot of people really want to support local farms right now.”

For many, that’s through community supported agriculture, or CSAs. Moon Valley started offering their version of these fresh produce boxes more than a month early, moving from pickup locations to twice-weekly home deliveries. “I wanted to keep our product moving, our staff working, and our community fed,” says Jagoz, who is also selling seedlings for customers to grow their own. “The reception has been amazing.”

Farmers have long sold directly to their communities, and these days, that existing infrastructure is coming in more handy than ever, particularly in Baltimore City, which has long struggled with a lack of fresh food resources for underserved neighborhoods. “What we’re really seeing is the way in which having farms and gardens present in city neighborhoods is a form of food security,” says Mariya Strauss, executive director of the Farm Alliance of Baltimore, a non-profit cooperative of urban farms and community gardens across the city.

Local farms are also offering discounted options for families in need, such as reduced-price CSA shares at Two Boots, which Good Dog Farm in Parkton is also considering, or sliding-scale egg sales from Kitchen Girl Farm in Cockeysville. Through donations, the Whitelock Community Farm in Reservoir Hill is providing produce to group homes, senior centers, and neighborhood residents.

With some 12,400 farms of varying sizes across more than two million acres of land, agriculture is Maryland’s largest commercial industry, contributing some $3 billion to the statewide economy each year. In Baltimore City and County alone, there are more than 700 farms, growing more than $67 million worth of products.

But between March and May, small farms and ranches nationwide could see a decline in sales by as much as $688.7 million, according to a new report by the National Sustainable Agriculture Coalition, stemming from coronavirus-related closures of restaurants and schools, as well as delayed or reduced markets. The new coronavirus stimulus package provides some $9.5 billion to support farmers across the country, though how it will be distributed lies in the hands of the Department of Agriculture.

In the meantime, Maryland is one of the dozen or so states that have deemed farmers markets an essential business, thus permitting them to remain open throughout the pandemic.

“Farmers markets play a critical role in providing fresh, nutritious and locally produced food products to customers across the state,” said Maryland Department of Agriculture Secretary Joe Bartenfelder in a statement last month, “especially those Marylanders who live in food deserts and those who rely on SNAP [or Supplemental Nutrition Assistance Program] benefits to access fresh produce,” with some 650,000 residents enrolled last year.

But despite the green light, the decision to remain open hasn’t been easy for market officials, who have wavered between the importance of food access and public health.

Following Centers for Disease Control Guidelines, preventative measures are being put into place, such as social distancing practices, from staggering customers to spacing vendors six feet apart, as well as increased food safety, like providing hand sanitizer and hand washing stations. Some farmers have started taking pre-orders to eliminate wait times, while others plan to have separate employees for handing produce and payments.

Throughout the coronavirus crisis, the year-round 32nd Street Farmers Market in Waverly has remained open, noticing a surge in mid-March when statewide restrictions were first put into place. The Kenilworth Farmers Market is still slated to open on April 14, and Fells Point Farmers Market is moving forward with its May 2 start date. “We’ve had quite a few people ask if we could open even sooner,” says Fells Point’s market manager Merritt Dworkin.

Meanwhile, the Baltimore Farmers Market & Bazaar beneath the Jones Falls Expressway, which typically draws some 5,000 shoppers each Sunday, decided to delay its April 5 opening for the foreseeable future, while the smaller Rotunda Farmers Market in Hampden has also been put on hold until further notice. “We are in such a state of uncertainty at the moment and feel as though this is the best decision for all involved,” wrote the latter’s organizers on Facebook.

While these markets are an important source of income for local farmers, especially during the height of the warm-weather growing season, there are still some concerns about how things could pan out in the months ahead. “It’s clear we’re going to have fewer customers,” says Gurley, who currently sells at the Takoma Park Farmers Market. “Because it’s early in the season, it’s hard to tell what the impacts will be, but if this was June, we’d have something to be concerned about. Just like everyone else, we’re taking it day by day.”

The Maryland Farmers Market Association has also created a Google Map directory of Mid-Atlantic farms and food sources to promote local food access across the region with the help of Future Harvest, a regional nonprofit focused on sustainable agriculture, as well as Delmarva Grown, an Eastern Shore cooperative for supporting local farmers, and the Metropolitan Washington Council of Governments. Since going live on March 21, it has been viewed more than 40,000 times.

With increased demand for local produce, some farms have been able to add to their staffs, even hiring those who have lost jobs in the coronavirus aftermath, but others have had to temporarily lay off employees, while more still are waiting for theirs to arrive.

Last year, some 250,000 seasonal migrant farmworkers came to the U.S. from Mexico under the federal government’s H-2A visa program. But this year, coronavirus precautions and limited staffing at the State Department led to an early bottleneck in the application process, inciting fears of labor shortages, though eased restrictions hope to speed things along. So far, Maryland farmers have requested more than 600 positions for the 2020 growing season, with 10 of those bound for One Straw.

“At this point, we’re being told they’ll still be allowed in,” says Norman, whose returning workers, also deemed essential employees, are expected to arrive around April 16. For the first two weeks, she’ll monitor their temperatures each morning, wash their gloves every night, and provide sick time for those who need it.

For nearly 20 years, Norman has been worried about a national emergency and its effects on the local food system. “On 9/11, I had people come up to me and say, ‘If we’re at war, will you feed us?’” she says. “At that point, I realized we needed to be ready to feed our friends and family.”

There is no current evidence of coronavirus being transmitted by food, but organic certification like hers adds an extra level of traceability, with required harvesting records allowing farmers to tell you roughly when and where a head of broccoli or bunch of carrots was picked.

In these strange times, the fields themselves offer a sense of security, as by the time coronavirus landed in the U.S. in January, most farmers had already been planning for their future harvests. The vegetables are coming, regardless of the pandemic or global chaos, and the next two months will be rich in greens, followed berries, then peppers, squash, and eggplant, before tomatoes, melons, and stone fruit.

“There’s no food shortage, but it certainly does feel that way when you go into the grocery store,” says Gurley. “We’re planning now for June and July, September and October. As farmers, we have to continue moving forward.”

But even still, there’s one looming question:

Will communities continue to eat and support local after all of this has passed?

“Local food is more important now than ever, and for so many reasons,” says Jagoz, noting the greater nutrition of freshly picked seasonal produce, the smaller environmental impact of delivering goods over shorter distances, and the overall improvement of local economies—with small farms employing local people, shopping for supplies at local stores, and feeding their local communities. “People are searching for the new normal, and in terms of food, it’s local.”

The Book of Mormon
April 2-7. Time varies. 12 N Eutaw St. $81.50-461. The Book of Mormon might be offensive to some, but it’s damn funny, too. This Tony Award-winning musical follows two goody-two-shoes Mormon missionaries who travel to Uganda to spread the good word and are shocked to discover that it’s not a place of sunshine and rainbows. Snag a ticket to this one-week-only spectacle of sacrilegious comedy at the Hippodrome Theatre and revel in its crassly humored music and endless religious jabs.

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Laverne Cox
April 3. 7:30 p.m. $35-55. 20 West Patrick St., Frederick. This is your chance to see a real-life superhero. Not only is Laverne Cox the first transgender woman of color to star on a mainstream scripted television show (Orange Is the New Black), but she’s also an Emmy-nominated actress, an Emmy-winning producer, and a prominent LGBTQ+ activist. In the latest installment of the Frederick Speaker Series at the Weinberg Center for the Arts, hear Cox discuss everything from her personal journey as a transgender woman to her empowering message of moving past gender expectations.

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Baltimore Farmers’ Market & Bazaar
April 7-Dec. 22. 7 a.m.-12 p.m. Underneath Jonas Falls Expressway, Holliday and Saratoga St. Free. We’ve been counting down the days until the return of this beloved Sunday morning ritual, and it’s finally time to begin making weekly trips to this producers-only market in search of a sizzling breakfast sandwich or farm-fresh fruits. Nestled under the Jones Falls Expressway, this local tradition brings thousands of Baltimoreans and tourists together to sample everything from homemade pastries and seasonal vegetables to ice-cold crabs and local spirits. Experience the hustle and bustle of this Sunday staple and take advantage of its nine-month run.

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Under Armour Sole of the City 10K
April 13. 8:30 a.m.-11:30 a.m. 1713 Whetstone Way. $60-85. Last year, we named the Sole of the City 10K the Best Baltimore Road Race, and for a good reason. This annual 6.2-mile trek through the heart of Charm City boasts scenic views of the Inner Harbor and the city skyline and, when combined with a cool springtime breeze, it cannot be beat. If that’s not enough motivation, there will be complimentary beer and live music at the McHenry Row finish line.

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Trevor Noah
April 13. 8 p.m. 201 W Baltimore St. $40.50-96. You’ve seen him host . You’ve read his book, Born A Crime: Stories from a South African Childhood. Now, hear Trevor Noah perform his standup comedy act live at Royal Farms Arena during this one-night stop on his Loud & Clear tour. Laugh along with this award-winning comedian as he mixes political and personal jabs in this set that will leave you still thinking about it on the way home.

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Fells Point Maritime Festival
April 27. 11 a.m.-7p.m. Fells Point Main St. Free. Don’t be fooled by the name change—this is the same Fells Point springtime festival that we know and love. Previously known as the Privateer Festival, this 15th annual shindig will fill the waterfront neighborhood’s cobblestone streets with tons of vendors, live music, and educational demonstrations for a day-long celebration of Fells Point’s storied history. Whether you spend the afternoon participating in kid-friendly scavenger hunts, the rum-tasting stroll, or touring the docked ships, bring the whole family to this harborside festival for a guaranteed good time.

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Marquee Ball: Oz!
April 27. Time varies. 3134 Eastern Ave. $50-2,500. Follow the yellow brick road to the Creative Alliance, or, as it will be known during this enchanted affair, the majestic land of Oz! Don your best Tin Man or Dorothy-inspired outfit for the Highlandtown arts center’s biggest bash of the year, featuring live music by local band Jonathan Gilmore & The Experience, performances by drag queen Betty O’Hellno, a silent auction, and plenty of food and drinks. Jump into your ruby slippers and prepare to dance the night away.

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Belvedere in Bloom
April 27. 12 p.m.-3 p.m. Belvedere Square Market. Free. Nothing says spring has sprung like strolling through tables filled with fresh-cut flowers and ripe produce in Belvedere Square. This warm-weather extravaganza offers North Baltimore locals the chance to sample new menu items from area restaurants, create crafts with local makers, and enjoy live music. Be sure to bring a reusable bag (or two) to help carry away all of the irresistible spring blooms.

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Charm City Bluegrass Festival
April 26-27. 6 p.m. Druid Hill Park, 3100 Swann Dr. $32-182. Since its inaugural show in Union Craft Brewing’s parking lot back in 2013, this finger-pluckin’ festival has boomed into a two-day extravaganza packed with performances by some of the biggest names in the regional bluegrass scene. This month, experience a little slice of Americana heaven at Druid Hill Park with sets by hometown heroes such as The Bridge and Charm City Junction, as well as out-of-towners such as Steep Canyon Rangers and Jeff Austin.

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CityLit Festival
April 27. 9:30 a.m.-5:30 p.m. 11 West Mt. Royal Avenue. Free. When she was 10 years old, Mariam Darraj asked her mom why there weren’t any Arab-American characters in her chapter books. Her question startled her mother, Susan Muaddi Darraj, an acclaimed author and lecturer at Johns Hopkins University’s Master of Arts in Writing program, but it also inspired her to craft a children’s chapter book series to give young readers an authentic sense of the Palestinian-American community. Ahead of the release of Farah Rocks in January, Darraj will speak on a children’s and young adult literature panel at CityLit Festival (about the genre’s diversity gap and writing with help from Mariam, her “live-in editor.” “I’m excited by the kinds of boundaries that are being pushed in youth literature,” says Darraj. “We’re seeing writing that is not bending to children; it’s writing that is challenging and energizing.”

Light City
April 6-21. Locations & times vary. Free. 410-752-8632. Since the inaugural event in 2016, this bright and bold arts festival has become a cherished citywide tradition. Now, Light City’s organizers are taking this year’s theme of “More Love! More Lights!” to heart by expanding the festival to include as many people and installations as possible. Head to the Inner Harbor or one of 14 participating neighborhoods to see awe-inspiring illuminations that are sure to elicit ooohs, ahhhs, and about a million Instagrams.

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Beer, Bourbon & BBQ Festival
April 6-7. Maryland State Fairgrounds, 2200 York Rd., Timonium. Fri. 6-10 p.m., Sat. 12-6 p.m. $29-99. 410-252-0200. Picture this: two days of unlimited sampling of more than 40 bourbons, 60 beers, and all-you-can-eat barbecue with all the fixins. In between local brews from Flying Dog, Jailbreak, and Heavy Seas, or Maryland-distilled whiskey from Sagamore Spirit, enjoy live rock and bluegrass music, participate in bacon-eating or stein-holding contests, or take in a tasting seminar. If that doesn’t describe your dream weekend, then we can’t help you.

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Baltimore Farmers’ Market & Bazaar
April 8-Dec. 23. Underneath the Jones Falls Expressway at Holliday & Saratoga Sts. Sun. 7 a.m.-12 p.m. Free. 410-752-8632. For more than 40 years, locals have dragged themselves out of bed on Sundays to fill their stomachs and totes with the best locally grown and handmade products that Maryland has to offer. From typical farmers’ market fare like fresh produce and flowers to made-to-order eats such as mushroom fritters and falafel, this is an event worth setting an alarm for. Reward yourself for getting up early with a breakfast sandwich from Blacksauce Kitchen.

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Motown The Musical
April 13-15. Hippodrome Theatre at the France-Merrick Performing Arts Center, 12 N. Eutaw St. Fri. 8 p.m., Sat. 2 & 8 p.m., Sun. 1 & 6:30 p.m. $49-117. 410-837-7400. For one weekend only, flashback to the groovy glory days of 1960s and ’70s Detroit with this behind-the-scenes look at the iconic record company that launched the star careers of Diana Ross, Stevie Wonder, The Jackson 5, and many more. From Broadway, the story of Motown Records comes alive on the Hippodrome stage in this smash-hit jukebox musical, featuring hit songs such as “ABC” and “Dancing in the Street.”

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CityLit Festival
April 14. University of Baltimore, William H. Thumel Sr. Business Center, 11 W. Mount Royal Avenue. 10 a.m.-5 p.m. 410-271-8793. This year marks the 15th anniversary of the CityLit Festival, the signature event from CityLit Project that celebrates reading, writing, and creativity. To tie into this year’s focus on poetry, fiction, and nonfiction, The New Yorker writer Philip Gourevitch will keynote the event with conversations about his book We Wish To Inform You That Tomorrow We Will Be Killed With Our Families: Stories from Rwanda. Make time in between editorial and speaker sessions to participate in guided discussions about motherhood, the #MeToo movement, and local funding for literary artists.

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Under Armour Sole of the City 10K
April 14. Charm City Run, 1713 Whetstone Way. 9 a.m. $50-75. 410-645-8266. Spring has officially sprung, so lace up your sneakers, breathe in some fresh air, and get moving during this annual 10K. Start your Saturday early and dash through the streets with more than 4,500 other runners at this race that starts and ends in Locust Point. While the mileage might sound intimidating (10K = 6.2 miles), it’s a prime opportunity to embrace our city, especially with the route’s stellar views of the city skyline and the Inner Harbor.

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Peter Max Retrospective
April 20-29. Y:ART Gallery & Fine Gifts, 3402 Gough St. Wed.-Thurs. 12-5 p.m., Fri.-Sat. 10 a.m.-6 p.m. Free. 443-928-2272. Peter Max was practically born to be an artist. He was raised in Germany, China, Tibet, Israel, and France, gaining inspiration from vibrant societies and shifting art movements along the way. As a young art student in Manhattan during the late 1950s, he worked diligently under the American painter Frank Reilly before being swept up in the counter-cultural revolution of the ’60s. The budding artist would go on to create bright, radical posters and psychedelic art—the style he’s mostly recognized for today. The abstract expressionist has been called the United States’ “Painter Laureate,” painted portraits of six presidents, and crafted posters for major events like the Grammys, the Super Bowl, and the Olympics. Despite his global fame, his art remains immediate and accessible. This month, catch his remarkable collection of major works in Highlandtown, carefully curated to include pieces that span his five-decade career. View never-before-seen celebrity portraits, iconic pop art like the above “Cosmic Runner,” and even a special tribute to Charm City.

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Charm City Bluegrass Festival
April 27-28. Druid Hill Park, 3100 Swann Dr. 10 a.m.-9:30 p.m. Free-$55. This year’s two-day party is slated to be bigger and better than ever with three stages, 21 bands, plenty of local food, and homegrown brews from Union Craft Brewing. With national acts like The Devil Makes Three and The Travelin’ McCourys and local talent such as Caleb Stine and The Honey Dewdrops, the dynamic lineup promises to be a little slice of Americana heaven for all music lovers.

Women of the World Festival
April 28. Notre Dame of Maryland University, 4701 N. Charles St. 9 a.m. $20. 410-435-0100. The past year was defined by female voices—from speaking out against sexual harassment to becoming a tenacious political force. In April, the Women of the World Festival returns just in timeto explore women’s issues through panels, performances, and activities. Get inspired by keynote speakers Tarana Burke, the #MeToo founder who was named a Time magazine “Person of the Year,” and Roxane Gay, cultural critic and The New York Times best-selling author of Bad Feminist and Hunger.

With a city farmers’ market that attracts as many as 190,000 people each year, scores of gourmet-goods startups, and fledgling food incubators, it’s no wonder that Baltimore is a breeding ground for artisans to act out their foodie fantasies. Here are the latest local small-batch finds on our radar.

Picnic Pops
Skip pedestrian pops and grab an elderflower-pear-mint pop from Picnic Pops. Music teacher Allison Smith created the organic fruit- and herb-filled pops to give her kids a treat without the dyes and sugars. One of her most popular flavors, strawberry-rhubarb, was inspired by a vendor selling strawberries and rhubarb at the farmers’ market. “We support each other and collaborate,” says Smith.
Find them: Rooster & Hen, 2302 Frederick Rd., Catonsville. 

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Hiatus Cheesecake
The three brothers behind Hiatus Cheesecake found a slice of magic in the kitchen while taking a hiatus from singing and songwriting. What started as a way to de-stress from making music turned into a cheesecake calling. “When we were taking breaks from our work in the studio and going into the kitchen to experiment on recipes, little did we know we were building the foundation for another business,” says co-founder Matthew Featherstone.
Find them: Cafe 1137, 7216 Windsor Mill Rd., Windsor Mill.

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Bâton Salé
Inspired by Mediterranean, African, Asian, and European cuisine, owners Iman Moussa and Nevine Abouelenein of Randallstown-based Misteka Foods create flavorful Egyptian snacks and desserts with an American twist, like seasoned breadsticks or “Bâton Salé.” “It’s hard not to dive in and be a part of Baltimore, especially when it comes to food,” Moussa says. “I don’t find food businesses competing with each other as much as they are helping each other out.”
Find them: Modern Cook Shop, 901 S. Wolfe St.

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Clinger’s Natural
At this Salisbury farm, peanuts and pecans are grown, roasted, and ground directly into small batches of innovative butters. “Why I love what I do has more to do with where I come from,” says co-owner Mark Stephenson. “Our label depicts a general store with a horse-drawn delivery wagon tended by a boy. That boy was my great-grandfather. The store was in our family from the 1880s until the 1930s. For me, it’s about creating a brand with lasting integrity.”
Find them:  Eddie’s Market, 3177 St. Paul St.

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McAllen’s Best Toffee
Photographer Bill McAllen started his toffee-making business after his recipe was a hit with family, friends, and even his pest-control company. After inspectors treated his house, McAllen thanked them with toffee. A year later, they asked if they could do an inspection for free, for the purpose of scoring more toffee. He knew then that his hobby was good enough to be a business. “In Baltimore, people give the little guy a chance,” says McAllen.
Find them: Graul’s Market, 7713 Bellona Ave., and other locations.

The two things I looked forward to most when my husband and I successfully co-mingled our gene pools were the kid and the food cravings. (If our son reads this one day, it will be good that I listed him first.) There’s a scene in Parks and Recreations where Ann lists a “huge trash bag full of mashed potatoes” among her cravings—and that’s what I wanted. Maybe not garbage potatoes, but I wanted my stomach to teach my brain cool new ways to articulate hunger. And yet, with 10 weeks left in this pregnancy, my only constant craving has been for peas.

In the late spring, when my pea obsession kicked into gear, I thought maybe my baby was some kind of food puritan, sent to force me to eat seasonally from the inside out. Peas were everywhere, and so I put them in everything. I ate them by the bowlful, once going through two pounds of the three-pound sack I purchased at the farmers’ market in less than a week. I learned how to make ricotta so that I could pair my delicious peas with fresh ricotta over pasta and even typing that, at 9:19 a.m., is making me want to weep because dinnertime is so far away from now.

I realize, fully, that saying peas are my greatest craving is obnoxious. They’re peas. I get it. Everybody loves a good crazy pregnant lady food story, and I’ve seen too many faces fall when I share mine. This pea rave isn’t meant to make me seem like a demure Victorian lady who denies human urges. I am always, always hungry. Making a person is a lot of work, and so I eat almost constantly. But I’m still holding out hope that some brilliantly vile food combination will sing its siren song from my pantry, but for now, here are the normal things I’ve been eating around town.

JFX Farmers’ Market and Bazaar
Everyone’s farmers’ market route is intensely personal. We all have very different food goals and methods to maneuver/cope with big crowds and long lines. I’m fortunate that in our almost decade-long relationship, my husband has mostly conformed to my psychotic market behavior. We get in, get coffee and a snack, do a counter-clockwise loop with minimal fraternizing, and we get out. Acceptable stops include: Farm to Face Falafel, where crunchy beets, cucumbers, and greens hold hands with hot falafel in a shallow sea of honey and Sriracha. The wrap presentation allows for face-stuffing on the go. McCarthy’s Farm is, I believe, where we fill up our pea sack, but honestly I’ve never looked up other than to politely smile at the pea-handler because I’m so focused on the end goal. Locust Point Greenhouse is where we stop for fresh flowers and plants (not technically a food, but I can’t have booze so we now have a constant rotation of floral arrangements). We’ll hit Reid’s Orchard on the way out for berries, and if we have any cash left and finished our falafel too quickly, we’ll pop by Blacksauce Kitchen for second breakfast.

Belvedere Square
One of my favorite things about pregnancy is the smugness I feel when I bounce out of bed early on a Saturday while knowing all of my friends are still fitfully sleeping off their hangovers. (This smugness is a façade built around myself to feel better about not also being hungover.) I very much enjoy being an early bird at Belvedere Square to split a humongous Plantbar juice with my groggy husband, supplemented with bagels from Greg’s, and coffee from Atwaters.

Taharka Brothers Ice Cream
If forced to make a decision, I’ve always been a person who would take a vat of hot, salty, vinegar-soaked fries over dessert of any kind. But now that I’m pregnant, I’ll take the fries and some ice cream, please. Specifically, I’d like a pint of Salted Caramel from Taharka, which is sold at the grocery store three blocks from my house, because sometimes things just work out that way.

Minato
I am fully aware that eating raw fish while pregnant is frowned upon. But pregnancy makes your brain want many things all at once, and sushi spots are the best for getting lots of little bits of things. Minato’s bento box special on Sunday nights has made me very, very happy. I split some edamame and spring rolls with my dinner date and then go to town on a platter of shrimp tempura rolls, sesame chicken, rice, and whatever else I can get them to throw into the mix. Also, if other restaurants could get into the game of selling food by the bite, that would be great.

The 800 block of The Avenue in Hampden
Going with the theme of sating the many palates I experience all at once, the 800 block of The Avenue has something for all of me. The chicken kabop wrap and tikki chat from The Verandah are so perfectly seasoned and toe the glorious line between feeling gluttonous, but also not being entirely bad for you. The Ma Petite Shoe Café offers delicious decaf drinks and a variety of crepes (the recent “Chicken Dinner” crepe special had stuffing in it. Stuffing. In August. What a world.) And, obviously, The Charmery makes the list because I’m not a fool.

Matthew’s Pizza
We used to reserve Matthew’s for super special hangovers—the kind that settle in deep and really latch on, oblivious to the Gatorades you’ve chugged. But now it’s reserved for just being hungry for pizza. Though dining in is lovely, I recommend grabbing a three-cheese with pepperoni to go, and using the car ride home to really let the aroma permeate while you sip on a Limonata San Pelligrino, like you’re on holiday in Italy. Then bring it back to America once you’re back on your sofa with a Netflix nosedive.

Friends and Farms
Friends and Farms is like having your cool, health-conscious parents do your weekly grocery shopping. They aggregate food from the region (small carbon footprint!) and source from ethical farms (feel good about your food!) and put it all together in insulated reusable bags (take that, landfills!). Every food group is represented, down to yogurt, milk, and bread, making light of any subsequent grocery store runs. Food pick-ups are once a week, and the friendliest people in the world dole out your bounty. Friends and Farms has been a wonderful resource for us this summer. Pregnancy brain is very real, and having someone curate a healthy mix of the food pyramid means we’ve eaten delicious, balanced meals, and not boxed Velveeta mac and cheese every night.

It’s time to put away your sweaters, pull on your jorts, slip your pale feet into some flip-flops, and rejoice: There might be a few more cold spells, but spring has officially sprung. Here are 10 ways to get out of the house, beat the winter blues, and spring back into your pre-summer happy place.

Food & Drink

38TH ANNUAL BALTIMORE FARMERS’ MARKET & BAZAAR
APR. 5: Beneath the Jones Falls Expressway, Holliday and Saratoga Sts. 7 a.m.-12 p.m. Free. 410-752-8632. Every Sunday through December, shop local ingredients, grab some great eats, browse handmade arts and crafts, and catch live music and cooking demos. Don’t miss Blacksauce Kitchen’s biscuit sandwiches or those infamous long-line pickles.

FOOD TRUCK GATHERING AT THE BMI
APR. 17: Baltimore Museum of Industry, 1415 Key Hwy. 5 p.m. Free. 410-960-9908. The Charm City food truck collective is back with the warm weather and setting up shop at the Baltimore Museum of Industry, with live music by Sweet Leda, local booze, and mobile munchies by Gypsy Queen Cafe, Bistro Lunchbox, Kommie Pig, and more.

THE EMPORIYUM
APR. 18-19: H&S Distribution Center, Fleet St. & S. Central Ave. Sat. 11 a.m.-4 p.m., Sun. 10 a.m.-4 p.m. $15-40. 410-752-8632. Back by popular demand, this two-day foodie festival returns to Harbor East with sought-after snacks, sips, and shopping from over 60 vendors, including local favorites like The Local Oyster, Dooby’s, and Woodberry Kitchen, D.C. darlings like Toki Underground and District Doughnut, and much more.

Feel-Good Grooves

HEAVY SEAS ISLAND JAM
APR. 11: Rash Field, 601 Light St. 1-7 p.m. Free-$59. 410-247-7822. Heavy Seas Beer hosts its first-ever music festival with lots of the brand’s own beer, local food vendors, and live music from The Wailers, Pasadena, and The 8 Ohms Band.

WIDESPREAD PANIC
APR. 26: Pier Six Pavilion, 731 Eastern Ave. 7:30 p.m. $52. 410-783-4189. Pier Six’s summer concert season returns with this beloved Georgia jam band performing an outdoor show of funky grooves and good vibes.

Fun & Games

ORIOLES HOME OPENER
APR. 10: Oriole Park at Camden Yards, 333 W. Camden St. 3:05 p.m. 888-848-BIRD. The boys are back! Don your orange, drink a Boh, and watch the O’s kick off another killer season as they take on the Toronto Blue Jays at Camden Yards.

MARYLAND HUNT CUP
APR. 25: Worthington Farms, 2700 Tufton Ave., Reisterstown. 11 a.m.-4 p.m. $40 per car. 410-833-4104. Get dolled up in your best derby attire and bring your tailgate A-game to the 119-year tradition of the Maryland Hunt Cup.

SOLE OF THE CITY 10K
APR. 18: McHenry Row, 1713 Whetstone Way. 9 a.m. $50-75. 410-645-8266. Starting and ending at McHenry Row, hit the streets with this annual run around the city, followed by a post-party at The Greene Turtle in Fells Point.

Festivals

NATIONAL CHERRY BLOSSOM FESTIVAL
TO APR. 12: Washington, D.C. Locations, times, and prices vary. 877-442-5666. This century-old floral festival celebrates the start of spring with events all across the capital. Don’t miss the trees in peak bloom toward the end of the second week.

PRIVATEER FESTIVAL
APR. 18-19: Fells Point Main Street, 1730 Thames St. Sat. 10 a.m.-7 p.m., Sun. 10 a.m.-6 p.m. Free. 410-675-8900. Get excited for boat season at the 11th annual Fells Point pirate festival, with history lessons, live music, activities, and a craft and food market.

Baltimore’s public market system is the oldest, still operating public market network in the U.S., predating the Declaration of Independence by more than a dozen years. The markets are a history of the city itself—harkening back to a time when public markets were the major source of food for city families. Historic Lexington Market, pictured above, in West Baltimore claims to be the world’s largest, continually running market, attracting local residents and tourists alike.

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Lexington Market

On land donated by John Eager Howard after he returned from fighting in the Revolutionary War, Lexington Market was an immediate success as local farmers flocked to the site with their produce.

Where’s Waldo?

Ralph Waldo Emerson, visiting Lexington Market, declared Baltimore “the gastronomic capital of the world.”

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Broadway Market

Established in 1786, this was among the first markets as Baltimore’s population boomed. Farmers came by wagon, boat, and ferry to serve immigrants and sailors.

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Hollins Market

Located in an old Lithuanian section of town, the Hollins Market operates in the oldest public market building still in use in Baltimore, dating to 1877.

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Baltimore Fish Market

A $35 million capital campaign by the Children’s Museum resulted in the renovation of the century-old Fish Market in 1998, now home to Port Discovery.

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Locally Sourced

CSA Movement

One interesting recent development is the growth of the Community Supported Agriculture (CSA) movement, which enables buyers to pick up their locally grown produce directly from farmers, most of whom meet their customers weekly at area public markets.

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JFK Farmers’ Market

The Baltimore Farmers’ Market & Bazaar, the traditional Sunday morning gathering under the Jones Falls Expressway, has already returned for its 37th season. It’s Maryland’s largest producers-only market, offering everything from fruits, vegetables, herbs, and poultry, to bison and baked goods. It’s also great for breakfast: vendors serve locally roasted coffee, omelets, crepes, and burritos.

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Retro Relic

Bee Brand

McCormick Tin

The Bee Brand was the first brand created by McCormick & Co. in 1904 because founder Willoughby McCormick felt the bee represented cleanliness, industriousness, and teamwork. Over time, the McCormick name replaced the Bee Brand as the primary brand.

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Towson Farmers’ Market

35th Anniversary

Held on Thursday afternoons, the Towson Farmers’ Market opens for its 35th season in mid-June and runs to about Thanksgiving, offering seasonal and locally grown fruits and vegetables—and when the weather cooperates—the opportunity to eat lunch outside at the nearby restaurants.

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Memories

Lou Fleming, 55

Lexington Market oyster shucker

“I’ve been shucking oysters here at Faidley’s for 37 years. Got the job by accident. They were serving oysters at a festival run by Johns Hopkins, and they were having problems keeping up with demand, so I offered to help. I was an arabber before that; started when I was 12 at the stables. They’ve treated me well ever since. On a Friday, I shuck about 15 bushels. I wouldn’t say the market, or the food here, has changed very much over time, but the people have. It used to be 90 percent white when I first came here; now it’s 90 percent black customers.”

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Price Hikes

A look back at the cost of living the year the Colts won their first NFL title.

Six-pack, Natty Boh bottles:
1958—99 cents
2014—$5.99

Crabs, one bushel, steamed:
1958—$11
2014—$225

Colts ticket, single game, 50-yard line:
1958—$5

Ravens ticket, single game, 50-yard line:
2014—$145

Orioles ticket, single game, box seat:
1958—$2.75
2014—$56

The Baltimore Sun:
1958—5 cents
2014—$1.00

Train fare, coach, Baltimore to New York
1958—$6.87
2014—$129

Tuition, The Johns Hopkins University, one-year, undergraduate:
1958—$1,000
2014—$45,470

We love a scavenger hunt, especially when it involves food. And that’s exactly what it was like as we scurried around town, researching our local markets—from farmers’ stalls and gourmet grocers to ethnic shops and organic stores. We discovered an array of new products and ingredients, including a wide assortment of vegan, raw foods, and gluten-free items. Our pantry is now bursting. (For good measure, we even asked chefs and restaurateurs to tell us where they grocery shop.) But even if you’re not interested in cooking, we think you’ll appreciate the abundance of interesting foods in our midst—whether you’re wandering around an outdoor market, ducking into a tiny Italian shop, or making a pilgrimage to Wegmans. Just be forewarned: Our Food Lovers Guide is guaranteed to make you hungry!

The Fresh-Air Approach

Outdoor markets abound in Maryland.
By Maria Blackburn

The vendors at the Baltimore Farmers’ Market quickly become associated with the products they sell. Thomas McCarthy may be “Thomas” to friends and family in Caroline County, but at the sprawling Sunday morning market underneath the JFX, he’s the “bean and pea guy.” Ethan White of J-Mar Stables and Farm in Monkton is known as “the monster carrot guy” for the 3.5-pound orange beauties he sells.

And that’s just the beginning. There’s also the mushroom lady, the doughnut dude, the curry couple, the peach people, the greens guys, the bison boy, and the pork chop girls.

Longtime market shopper Jill Levin reels off her list of favorites. “I’ve got a green bean guy, a leek person, a celery person, a French bread guy, my organic peach people, and a shallot guy,” says Levin, who lives in Sabina-Mattfeldt, a neighborhood near Mt. Washington.

At a time when local and sustainable foods are growing in popularity, and every Tom, Dick, and Whole Foods has a farmers’ market, the Baltimore Farmers’ Market & Bazaar, now in its 34th year, remains the biggest outdoor seasonal market in the region. Its 100 vendors attract as many as 8,000 shoppers weekly. “Farmers’ markets are open all over the place, but there’s no place that has the variety and convenience that we have,” says Carole Simon, the market manager.

But it’s not just the arugula, granola, and “best fish on the planet” that bring market regulars like Scot Spencer of Reservoir Hill to the JFX market. It’s the scene. From the aroma of pit-beef smoke mixed with fried spring rolls, to the sight of young families and tattooed hipsters shopping alongside church ladies in their hats and heels, to the thunderous noise of cars and trucks on the elevated highway above, Spencer can’t get enough. “This is one of the best things about Baltimore,” he says one Sunday as he scoops up a box of apples and loads it into his already full shopping bag. “It’s a real cross section of the city, and it’s always an adventure.”

The atmosphere of the market is something Jack Dawson, aka the omelet guy, appreciates as one of its most distinctive charms. Every Sunday, you’ll find the 72-year-old former journalist, world traveler, and owner of Humpty Dumpty Omelettes standing before his flat-top grill making omelets to order. It gets pretty busy on the line when the market is in full swing.

One morning a few years ago, Dawson was swamped with customers when an occasional customer walked by and jumped in to help him. “She saw I was in desperate straits, and, the next thing I knew, she was working behind the line with me,” he says.

She walked away before he could offer to pay her. When he saw her a few weeks later, she declined the money or even a free omelet. Dawson hasn’t forgotten their exchange, saying, “That, right there, is the spirit of this market.”

To Market We Go!

Don’t miss these other popular farmers’ venues.
By Maria Blackburn

Bel Air
This producer-only market is celebrating its 36th season, selling items from carrots and herbs to ice cream and quail eggs.
The lowdown: 7-11 a.m. Saturdays, the parking lot of the Mary Risteau Courthouse off Thomas and S. Bond streets; 9 a.m.-1 p.m. Tuesdays, the Kelly Ball Field parking lot, 502 Boulton St., www.belairfarmersmarket.com.

Green Spring Station
This Saturday afternoon market—with produce, meats, baked goods, seafood, flowers, and more—offers free parking.
The lowdown: 2-5 p.m. through November 19 at Green Spring Station, Falls and Joppa Roads, Lutherville. 410-828-5447, www.greenspringstation.com.

Hamilton/Lauraville
“Come for the fresh fruits and vegetables, stay for dinner” is the unofficial motto of this three-year-old Tuesday evening market that brings together more than 30 purveyors, selling items including breads, barbecue, jewelry, and quilts.
The lowdown: 4-8 p.m. June 7-October 25, next to the Safeway at Harford Road and Montebello Terrace, hamiltonlauravillemainstreet.blogspot.com.

32nd Street/Waverly
Three words set the Waverly Farmers’ Market apart from the rest: open all year. Founded in 1980, the market has a wide array of produce, baked goods, prepared foods, and flowers. New this year is the installation of an EBT wireless machine that will allow vendors to accept debit cards.
The lowdown: 410-917-1496, www.32ndstreetmarket.org.

Towson
The Towson Farmers’ Market, pictured, kicks off its 32nd season with the debut of several local wineries—including Linganore Winecellars, Basignani Winery, Boordy Vineyards, and Woodhall Wine Cellars—selling their wares for the first time at the market. Other products at this well-attended open-air market include local maple syrup, organic yogurt, free-range chickens, and, of course, fruits and vegetables.
The lowdown: 10:45 a.m.-3 p.m. Thursdays from June 9-November 17, Allegheny Avenue between York Road and Washington Avenue, 410-825-1144.

For a complete list of Maryland farmers’ markets, visit marylandsbest.net and click on Farmers’ Markets.

City Stalwarts

Municipal markets uphold food traditions.
By Martha Thomas

Before there were Giant and Safeway stores or the numerous farmers’ markets, there were the Baltimore Municipal Markets, the oldest continuing city market system in the United States. Today, the City owns and operates five of the six municipal markets. (Lexington Market is run by a quasi-public corporation.)

Big changes are in store for the Broadway Market in Fells Point. Its two cavernous structures will be brought back to life as part of a new development—which will add 160 apartments in buildings flanking the market.

“It’s a cool-looking structure, and it beckons to be something visionary and out of the box,” says David Holmes of South Broadway Properties, the developer of the newly designated Marketplace at Fells Point. Plans involve renovating the south building to house the market’s remaining tenants, and installing a new single enterprise in the north building.

As for the new tenant, nothing was finalized at press time. “It will be centered around food,” Holmes concedes.

A bird’s-eye view of Baltimore’s Municipal Markets:

Avenue Market, 1700 Pennsylvania Ave., open 7 a.m.-6 p.m. Mon.-Sat. The market was taken over by the City’s public markets system in 2001. With the adjacent Murry’s, a retail food store, the Avenue has a mix of stalls with prepared foods as well as cell phones, greeting cards, and T-shirts.

Broadway Market, 1640-41 Aliceanna St., open 7 a.m.-6 p.m. Mon.-Sat. The market is undergoing renovations as part of a neighborhood revitalization effort.

Cross Street Market, 1065 S. Charles St., open 7 a.m.-7 p.m. Mon.-Sat. The popular market, pictured, is anchored on one end by Fenwick’s Choice Meats and on the other by Nick’s Inner Harbor Seafood, a popular beer-and-oyster spot.

Hollins Market, 26 S. Arlington Ave., open 7 a.m.-6 p.m. Tues-Sat. Built in 1838, the market remains the neighborhood’s grocery store. There are seafood, poultry, produce, and butcher shops, along with other stalls.

Lexington Market, 400 W. Lexington St., open 8:30 a.m.-6 p.m. Mon.-Sat. After visiting Lexington Market, poet Ralph Waldo Emerson is said to have described Baltimore as “The Gastronomic Capital of the Universe.” The privately run market continues to attract visitors to its beehive of stalls, including Faidley Seafood with its famous crab cakes.

Northeast Market, 2101 E. Monument St., open 7 a.m.-6 p.m. Mon.-Sat. Located near The Johns Hopkins Hospital, the market, established in 1885, serves Eastside residents as well as the legions of students and workers in the neighborhood. In 1955, the current brick building replaced the original wood barn. Richardson Farm, a longtime tenant of the market, offers fresh produce and poultry from its farm in White Marsh.

A Guide to CSAs

Here’s what to expect when buying into a local farmer’s harvest.
By Maria Blackburn

Want to buy local zucchini and heirloom tomatoes but can’t make it to a farmers’ market? Purchasing a community supported agriculture (CSA) share not only guarantees access to a steady stream of fresh produce and fruit all summer, but it helps to support a local farm, too.

Here’s how it works: A farmer offers a limited number of shares to the public at the start of the growing season. Then, buyers share in the harvest by collecting a weekly box filled with a sampling of what the farm picked. “The idea of the CSA is that it’s a partnership between the farmer and the consumer,” says Joan Norman, owner of One Straw Farm in White Hall, which has been offering a CSA since 1999. “The consumer helps the farmer purchase seeds, fertilizer, and labor, and, on the flip side, they get fresh produce.”

But before you sign up for a CSA, there are a few things that you should keep in mind:

Plan ahead. If you wait until the farmers’ market season begins to join a CSA, you may already be too late. “Our CSA has a limited number of shares, and we’re usually full by the middle of March,” says Beckie Gurley, co-owner of Calvert’s Gift Farm in Sparks with her husband, Jack, both pictured below. CSA sign-ups usually start in January, but “it’s never too early to tell us you are interested in next year,” she adds.

Gear up for lots of greens. “Spinach, kale, collards, chard, and arugula are all up in June, and in the beginning of your CSA, you’ll eat enough of them to start to feel like a rabbit,” says Norman. Ask farmers for recipes that will allow you to use the greens in new ways, she recommends.

One, two, three, cook. “You have to be prepared to cook dinner most nights,” Norman says. The produce doesn’t come pre-washed, pre-cut, or pre-cooked. You have to do it. “We grow more than just corn and tomatoes and cantaloupes in Maryland, and to use everything you get in your weekly share, you need to be creative in how you cook,” Gurley says.

Start small. Most CSAs offer 24 weeks of produce. If that sounds like too much for you to eat each week, split the share with a friend. “I would rather see you succeed at a small level than fail at a large one,” Norman says.

Find A CSA Near You

Farmer Friends

One Straw Farm in White Hall is the largest certified organic vegetable farm in Maryland, and its CSA is one of the biggest in the area, too. Buyers can pick up their products at more than 40 sites. Cost: $290 for a half share to $570 for a full share for the 24-week program. www.onestrawfarm.com.

Calvert’s Gift Farm’s Members of this CSA must go to the Sparks farm to pick up their shares of organic fruits and vegetables. Cost: $450 for 24 weeks. www.calvertsgiftfarm.com.

Breezy Willow Farm in West Friendship works with other area producers to offer the best selections of the season. Cost: $864 for a 24-week commitment. www.breezywillowfarm.com.

Calvert Farm in Rising Sun has summer and fall CSA options and pick-up sites throughout Maryland, Delaware, and Pennsylvania. Cost: Summer shares are $500 for 20 weeks; fall shares are $200 apiece for eight weeks. www.calvertfarm.com.

Lancaster Farm Fresh Cooperative—a nonprofit organic farmers cooperative of 75 family farms offering various shares. Pick-up sites include Towson and the Irvine Nature Center in Owings Mills. Cost: A full vegetable share is $700. www.lancasterfarmfresh.com. 

Grocery Havens

Where to find a variety of foodstuffs to fill your pantry.
By Suzanne Loudermilk & Martha Thomas

We love the big-guy supermarkets as much as the next shopper, but sometimes, we’re looking for different ingredients, special service, vegetarian choices, or more ethnic options. Here are some of our favorite places to explore—and where we can gorge.

GOURMET

Eddie’s of Roland Park
Two locations, including 6213 N. Charles St., 410-377-8040.
What You’ll Find: The local market, in its third generation of family ownership, keeps its customers coming back with attractive displays offering quality produce, meat, seafood, and deli items. Service: If you want to be pampered, this is the place to go. The staff removes your groceries from your cart for the cashier and takes your bags out to your car. Best Bets: Eddie’s showcases local food entrepreneurs like Mama Vida salsas and Michele’s Granola made in Timonium. Incredible Find: “Gourmet to Go” foods for those days you don’t have the time or inclination to cook. Look for entrees like a griled butterflied leg of lamb, broccolini stir-fry, and Asian pork barbecue. Secret Ingredient: Eddie’s Caesar salad, sold in individual containers or for larger numbers.
Price Range: Moderate to expensive.

Gourmet Again
3713 Old Court Rd., Pikesville, 410-484-9393.
What You’ll Find: A fine-foods market with prepared foods, a seafood counter, custom butcher, and deli, all in a small, customer-oriented space. Service: You’ll be well taken care of by the genial staff. Best Bets: The bakery case with tarts, rugelach, cookies, French pastries, and that Baltimore favorite, rainbow cake. Also, don’t miss the 14-inch “Take & Bake Pizzas.” Incredible Find: Urns of Ariston cold-pressed Greek olive oil to fill empty bottles with the liquid gold. Secret Ingredient: Marinated meats, like flank steaks or a fajita mix that make cooking and grilling so much easier.
Price Range: Moderate to expensive.

Graul’s Market
Several locations, including 12200 Tullamore Rd., Lutherville, 410-308-2100.
What You’ll Find: A family-owned-and-operated store that started as a corner grocery in 1920. Its longevity can be linked to its careful selection of dry goods, produce, meats, and prepared items. Service: Personal and friendly. Best Bets: Its bakery turns out delectable cakes for all occasions. Incredible Find: Graul’s signature spreads are great party fare. We especially like the pecan-olive spread and pimento spread. Secret Ingredient: The store has its own brand of jellies, jams, and preserves, pictured below, in luscious flavors like mint with leaves, guava, fig, and damson plum.
Price Range: Moderate to expensive.

Milk & Honey Market
816 Cathedral St., 410-685-6455.
What You’ll Find: Besides the shelves and bins of produce and staples, there is a deli and cafe and a comfortable spot for lingering with your finds. The market, pictured above, is also hosting a CSA (Community Supported Agriculture) this summer. Service: Happy and enthusiastic. Best Bets: Coffees, teas, honeys, pastas, and a well-stocked cheese case. Incredible Find: A bundle of lavender and rosemary from Blue Skye Farm in Virginia for grilling. Secret Ingredient: Gunpowder Bison & Trading Co. meats in the freezer section.
Price Range: Moderate.

ORGANIC/HEALTH

David’s Natural Market
5430 Lynx Ln., Columbia, 410-730-2304.

What You’ll Find: The 12,000-square-foot space is stocked with name brands: Annie’s, Kashi, Celestial Seasonings, and the like, as well as bulk foods. There’s a small section of organic produce and designated gluten-free products. Service: The staff knows its stuff. Best Bets: The bulk-food bins offer dried herbs, sold by the ounce, with small glass spice jars, sold separately, to pack them in. Incredible Find: Free-range eggs in a rainbow of colors: brown, pink, ivory, and blue, from Fran Kessler, an Eastern Shore farmer who delivers them each Friday. Secret Ingredient: Teaspoon-sized cubes of frozen herbs: basil, parsley, and dill (ginger, too)—just right for tossing into a soup, omelet, or stir-fry.
Price Range: Expensive.

MOM’s Organic Market
Several locations, including 7351 Assateague Dr., Jessup, 410-799-2175. (Coming soon to Yorkridge Shopping Center in Timonium.)
What You’ll Find: A store chock full of organic and natural groceries with vegetarian, vegan, and gluten-free options. The wide aisles make shopping an extra pleasure. Service: A cheerful, informed staff. Best Bets: Beautiful produce like gold beets, baby bok choy, and rainbow carrots; bulk bins of grains and beans; and pet food. Incredible Find: Self-serve canisters of Fair Trade loose tea, including rooibos, Darjeeling, China green, and chai green. Secret Ingredient: Organic kosher whole chickens.
Price Range: Inexpensive to moderate.

The Natural Market
2149 York Rd., Timonium, 410-560-3133.
What You’ll Find: A locally owned health-food store that’s been in existence for 24 years. A bonus is a vegetarian cafe and juice bar. Service: Laidback, helpful. Best Bets: There’s a lot of stuff in this crowded storefront, including bulk flour, organic coffee, a great selection of herbal teas, fresh organic produce, products for special dietary needs, and a comprehensive inventory of vitamins and supplements. Incredible Find: Young green coconuts from Florida. Secret Ingredient: Agave nectar sweeteners.
Price Range: Moderate.

Roots Market
Two locations, including 5805 Clarksville Square Dr., Clarksville, 443-535-9321.
What You’ll Find: A fully stocked grocery store, pictured, that carries natural, organic, and health items, including gluten-free and raw foods, and herbal and vitamin supplements. Service: A knowledgeable staff that will cheerfully answer any questions. Best Bets: Organic produce, including Fair Trade bananas and local hydroponic heirloom tomatoes; seafood like St. Brendan’s Irish organic salmon; and meats like Roseda Beef New York strip steaks. Incredible Find: An amazing organic salad bar. Secret Ingredient: Organicville products: vinaigrettes, mayonnaise, relish, pasta sauces, mustard, and ketchup sweetened with agave nectar.
Price Range: Moderate.

ETHNIC

Asia Food
5224 York Road, 410-323-8738.
What You’ll Find: Just about anything you need for an Asian-inspired meal, including 50-pound bags of rice, tins of curry paste and coconut milk, and several varieties of fish sauce. There’s a small produce section. Service: The owners Mun-ge and Mun-ga Toung and their son and daughter are happy to help. Best Bets: Supplies to make your own sushi: frozen eel and flattened shrimp, sticky rice, eel sauce, nori seaweed sheets, and straw rolling mats. Incredible Find: A variety package of frozen dim sum—pork, shrimp, and vegetable—ready for steaming. Secret Ingredient: Sliced galanga, a rhizome known as Thai ginger.
Price Range: Inexpensive.

Black Olive Agora Market
At the Inn at The Black Olive, 803 S. Caroline St., 410-276-7142.
What You’ll Find: A small Greek grocer, owned by The Black Olive restaurant folks, offering organic fruits and vegetables, fresh breads, sheep’s milk cheeses like manouri and feta, local condiments, wines by the bottle, and takeout foods. Service: The staff is eager to answer any questions. Best Bets: The fresh seafood case with all manner of creatures from the deep, including Dover sole. Incredible Find: Sheep’s milk Greek yogurt. Secret Ingredient: The Black Olive’s Greek salad, of course!
Price Range: Moderate.

Heritage International Foods
8727 Liberty Rd., Randallstown, 410-655-6600.
What You’ll Find: This Caribbean market is crammed with products, including packages of dried, salted fish; spices; dried fruits; and nuts. Service: The staff is not always familiar with the inventory, so if you need help, consult a fellow shopper. Best Bets: An entire aisle is devoted to fruit drinks and such concentrates as Mauby (made from tree bark), passion fruit, and guava. Incredible Find: Frozen snails, $5.99. Secret Ingredient: A box of peanuts to make peanut soup base and ogbono seeds.
Price Range: Inexpensive.

H Mart
Several locations, including 800 N. Rolling Rd., Catonsville, 443-612-9020.
What You’ll Find: An Asian mega-grocery store, pictured, that carries, well, everything, including prepared foods, sushi, and an Asian eatery with seating. Service: The staff is polite but busy. Best Bets: The produce department is inspirational with dandelion greens, Indian eggplants, turmeric and lotus roots, Chinese okra, cactus pears, and so much more. Incredible Find: The fish counter is one of the freshest, most well-stocked in town. Secret Ingredient: A dazzling array of tofus.
Price Range: Inexpensive.

La Favorita
540 Cranbrook Rd., Cockeysville, 410-628-1442.
What You’ll Find: A well-stocked storefront, filled with Latino packaged goods, meats, and produce. Service: A pleasant staff, many of whom speak English. Best Bets: Delectable Mexican pastries like the popular conchas (bread with flavored sugar on top) from El Gallito Mexican Food Store in Reading, PA. Incredible Find: Fresh cactus. Secret Ingredient: Banana leaves.
Price Range: Inexpensive.

Prima Foods
51 Kane St., 410-633-5500.
What You’ll Find: This wholesale food distributor has a small storefront that offers Greek specialties from bulk olives to sacks of semolina flour. There’s imported chocolate, pictured, falafel mix, several types of tahini, and honey. Service: Better if you speak Greek—or ask for owner Gus Bouyoukas. Best Bets: A three-pound block of frozen spinach, phyllo pastry, and a hunk of feta cheese—to make your own spanakopita. Incredible Find: A gyro family pack: pre-cooked meat, bread, and sauce for three sandwiches, packed in a box. Secret Ingredient: Whole octopus.
Price Range: Inexpensive, though rates can fluctuate.

Trinacria Foods
406 N. Paca St., 410-685-7285.
What You’ll Find: An addictive Italian market and deli that is a busy hub filled with pastas, sauces, and more. For more than 100 years, the tiny space, now operated by the third generation of the Fava family, has been a draw in the once-bustling Italian neighborhood. Service: From shy owner Vince Fava to the men and women working behind the counter, you can count on cheerful conversations and knowledgeable cooking advice. Best Bets: It’s a pasta paradise—from spaghetti and linguine to pennette and rigatoni. But there’s lots more, including tomato and meat sauces, prepared foods, bakery goods, homemade breads, sandwiches, and a small wine shop. Incredible Find: A variety of frozen lasagnas. Secret Ingredient: Fresh made cannoli shells and containers of cannoli filling for an assemble-it-yourself Italian treat.
Price Range: Inexpensive.

CHAINS

The Fresh Market
Several locations, including Quarry Lake, 2510 Quarry Lake Dr., 410-580-1930. (Coming soon to 838 Dulaney Valley Rd., Towson)
What You’ll Find: A softly lit food hall, reminiscent of a refined European marketplace, with dark wood beams adorned with hanging baskets of ferns and food attractively displayed. Fresh produce (pictured), cheese, a meat counter, prepared foods, and a bakery fill most of the store. Service: Well staffed and congenial. A woman at the butcher counter happily volunteered cooking tips. Best Bets: It’s almost impossible to stick to your grocery list when confronted with so many options for artisanal sodas, infused olive oils, and more. Incredible Find: Yogurt. There’s a dizzying variety, from Siggi’s ginger-orange from Iceland to Kalona SuperNatural from an organic farm in Iowa.Secret Ingredient: A tiny container of white truffle butter that will jack up your grocery bill considerably but will add pizzazz to your next pasta dish.
Price Range: Moderate to expensive.

Harris Teeter
8620 Guilford Rd., Columbia, 410-290-5902. (Coming soon to Locust Point.)
What You’ll Find: This North Carolina-based grocery chain’s stores are brightly lit and well organized. The Columbia store is stocked with familiar brands—from Coca Cola to King Arthur flour—as well as a handful of store brands, including Harris Teeter Naturals (organic), H.T. Traders (mostly imported foods), and its moderately priced Harris Teeter line. Service: The staff is busy stocking supplies, but they’ll stop and help you. Best Bets: There’s a diverse selection of prepared foods for last-minute family meals: main courses like chicken (rotisserie, Moroccan, or tandoori style), with such options as braised asparagus and baked mac ‘n’ cheese on the side. Incredible Find: A well-stocked canning section. Not only glass Ball jars in several sizes, but plastic containers for freezing, pectin Sure-jell, and wax. Secret Ingredient: A bag of seasoned breading for fried chicken, proof that this is a Southern transplant.
Price range: Moderate.

Trader Joe’s
Several locations, including 1809 Reisterstown Rd., Pikesville, 410-484-8373.
What You’ll Find: A hip market offering a small-store vibe. It’s not a health-food store, but it offers lots of organics. Service: Fun and congenial. The staff wears Hawaiian shirts, and, ahoy, managers are called captains and first mates. Best Bets: Coffees, peanut butters, chocolate bars, nuts, and cheeses. Incredible Find: Sweet potato gnocchi with butter and sage in the freezer aisle. Secret Ingredient: Raw California almonds as a delicious snack or for baking cakes and cookies.
Price Range: Moderate with weekly specials.

Wegmans
Several locations, including 122 Shawan Rd., Hunt Valley, 410-773-3900. (Coming soon to Harford County.)
What You’ll Find: A big-box market with reasonably priced staples, a focus on organics, specialty foods, and numerous to-go stations from soups and sushi to subs and coffee. Get there early on weekends or you’ll be circling a parking lot that resembles the mall during holiday season. Service: The staff looks out for you. On a recent visit, a shopper placed several loose green peppers in a bag. A produce guy spotted him and steered him to a more cost-effective package of peppers. Best Bets: Seafood, meats, deli, and bakery departments. Incredible Find: A Flavors of Africa section includes chutneys, hot and fragrant peri-peri marinades, Madagascar bourbon vanilla beans, and Moroccan couscous. Secret Ingredient: D’Artagnan specialty meats: chicken poussins, venison medallions, duckling, and lamb merguez sausage.
Price Range: Moderate.

Whole Foods Market
Several locations, including 1001 Fleet St., Suite A, 410-528-1640.
What You’ll Find: An array of natural and organic foods from a company committed to sustainable agriculture. Service: The staff takes its customers seriously and strives to make your shopping experience a pleasant one. Best Bets: Check out Whole Foods’s “365 Everyday Value” brand for a variety of good deals. Incredible Find: A bean bar, really! Pick out an assortment of dried beans, including red lentil, garbanzo, and kidney. Secret Ingredient: Panko crumbs in a variety of flavors from lemon and almond to sun-dried tomato.
Price Range: Moderate to expensive.

ON THE HORIZON

Baltimore Food Co-op
2800 Sisson St. in the former Mill Valley General Store space, 410-889-6842, scheduled to open in June or July.
What You’ll Find: A full-service supermarket emphasizing local food. The co-op will be open to the public, but members—who pay a one-time fee of $100 per household with a small annual fee—will receive various discounts on store items and special weekly deals. Predicted Best Bets: Local produce, meats, and dairy products, in addition to some national natural brands.
Price Range: Inexpensive to moderate.

Green Onion
5500 Harford Rd., scheduled to open in June
What You’ll Find: Winston Blick, chef/co-owner of the Hamilton restaurant Clementine, and Rich Marsiglia have partnered to open a corner grocery store about a block from the restaurant. Predicted Best Bets: Local meats, charcuterie, cheeses, breads, the restaurant’s popular desserts, and shelf goods. Incredible Find: Locally made natural bulk laundry soap. Secret Ingredient: Ice cream from Prigel Family Creamery.
Price Range: Moderate.

SPECIALTY

The Market at Belvedere Square
529 E. Belvedere Ave., www.belvederesquare.com.
What You’ll Find: An assortment of vendors—with Atwater’s being the most prominent—offering fresh produce, prepared foods, candy and nuts, sushi, smoked fish, Italian foods, and Grand Cru, a wine shop/bar. Service: Pleasant and courteous. Best Bets: Atwater’s soups, breads, and baked goods; Planet Produce; Ikan Seafood & Sushi; and Neopol Savory Smokery’s savory pies (pictured below). Incredible Find: Fresh sausages at Ceriello Fine Foods meat counter, featuring flavors like Italian Pecorino Romano cheese and parsley, sweet and hot Italian, Italian fennel, and Italian tomato and basil. Secret Ingredient: Locally developed organic “tsp spices,” which are sealed in convenient one-teaspoon packets.
Price Range: Moderate.

Pennsylvania Dutch Market
11121 York Rd., Cockeysville, 410-316-1500. (Open Thurs.-Sat.)
What You’ll Find: It’s a weekend marketplace, pictured, with stalls for food, quilts, candies, and furniture. There’s also a family-style restaurant. Service: Cheerful and polite. Best Bets: Farm-raised turkeys, eggs, milk, and baked goods come from farms in Pennsylvania. Incredible Find: A two-pound roll of farm-fresh butter, wrapped in paper like at an old-time general store. Secret Ingredient: Bags of pastry filling—cherry, blueberry, lemon, and even cream cheese—ready to pipe into a pie.
Price Range: Moderate.

Seven Mile Market
201 Reisterstown Rd., Pikesville, 410-653-2000.
What You’ll Find: The store boasts that it carries the largest selection of kosher products in the country. Along with its produce section, butcher, deli, and prepared foods (potato kugel, anyone?), there are dozens of variations of matzo crackers, an entire aisle devoted to all manner of canned fish: tuna, herring, salmon, kippers, gefilte, and products imported from Israel—including candles for Shabbat. Service: Even in a 55,000-square-foot grocery store, you can feel like you’re visiting a kosher butcher on the Lower East Side. Best Bets: Look for a 12-pound brisket for your next holiday meal. Incredible Find: Vacuum-sealed pouches with ready-to-serve cuts of meat, a great way to enjoy a stuffed chicken breast with kishka without turning on the oven. Secret Ingredient: If you’re a Nutella fan, you’ll love the selection of chocolate spreads—Israel’s answer to peanut butter.
Price Range: Moderate. 

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Recipe

From the Farmer

Fattoush Salad

What’s in it:
2 medium pita bread rounds
6 medium tomatoes, chopped
1 English cucumber, chopped
4 scallions, chopped
6 radishes, sliced
1 cup packed flat-leaf Italian parsley, chopped
½ cup mint leaves, chopped
1 cup purslane, stems removed, leaves chopped (optional)
½ teaspoon salt
2 tablespoons sumac powder (see note)
1/3 cup extra-virgin olive oil
2 tablespoons lemon juice

How to make it:

Preheat oven to 250 degrees. Cut open each pita bread into two rounds, transfer to a baking sheet, and toast in the oven until golden and crisp, seven to 10 minutes. Set aside to cool.

Combine the tomato, cucumber, scallions, and radishes in a large salad bowl. Scatter the parsley, mint, and purslane, if using, on top of the vegetables.

Crumble the toasted pita bread on top and sprinkle the salad with salt and sumac. Whisk olive oil and lemon juice together, and pour into the salad. Toss lightly, and serve immediately. Serves 4-6.

Note: Sumac powder is available at Middle Eastern markets.

From One Straw Farm in “Dishing Up Maryland” by Lucie L. Snodgrass

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Recipe

From the Farmer

Spring Greens With Cheese

What’s in it:
2 pounds arugula, borage, chicory, dandelions, or mustard greens (or any combination of these), tough stems removed
2 tablespoons olive oil
2 garlic cloves, minced
Cayenne pepper
Salt and black pepper
2 ounces (½ cup shredded) Fontina cheese

How to make it:

Preheat oven to 350 degrees. Steam greens in batches over simmering water for 2 minutes. Rinse in cold water and squeeze out excess water.

Heat oil in a large skillet. Add garlic and sauté over low heat for about two minutes. Add greens, pinch of cayenne, and salt and pepper to taste; cook and stir for two minutes. Remove from heat, and let greens cool.

Divide greens into six portions and shape each into a ball. Place balls in a baking dish and make an indentation in the center of each ball, forming a little nest. Fill the indentations with grated cheese. Transfer the baking dish to the oven, and bake the nests for five minutes, until the cheese is melted. Serves 6.

From Calvert’s Gift Farm in “Dishing Up Maryland” by Lucie L. Snodgrass 

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Where Insiders Shop

Sean Dunworth
Owner, Regions Restaurant, Catonsville Gourmet
We go to the Catonsville farmers’ market on Wednesdays and Sundays. We buy most of our produce there, including the pattypan squash and zucchini, local asparagus, and sweet and baking potatoes. We also like Han Ah Reum Mart [aka H Mart] on Rolling Road for Napa cabbage and baby bok choy since we make stir fry as a family at least once a week. I buy my bread at Atwater’s bakery in Catonsville.

Gia Blatterman
Owner, Café Gia
We go to the farmers’ market in Harbor East and the Jones Falls farmers’ market at Fallsway. I love DiPasquale’s in Highlandtown and Trinacria on Paca Street for cheese, infused oils, and infused balsamic vinegar. I also go to Ceriello [Fine Foods] in Belvedere Market. They have an awesome little spot.

Alfie Himmelrich
Owner, Stone Mill Bakery
I like Mastellone for mozzarella and Wegmans for fresh clams. I go to H Mart for Asian groceries, including lemongrass; Scittino’s in Catonsville is the best Italian market ever. I buy the Peruvian chicken at Pollo Amigo on York Road and go next door to the Mercado Latino for Latino specialty items. The best Hispanic market is Cinco de Mayo on Eastern Avenue. 

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Recipe

From the Farmer

Baked Penne With Bison Italian Sausage

What’s in it:
1 (12-ounce) box penne pasta
1 pound Bison Hot Italian Sausage, sliced
1 cup chopped onion
½ cup white wine
2 teaspoons olive oil
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced
tomatoes with garlic
1 (6-ounce) can tomato paste
2 cups shredded
mozzarella cheese

How to make it:

Preheat oven to 350 degrees. Cook pasta 8 to 10 minutes or until al dente; drain. Place sausage, onion, and olive oil in a deep skillet. Cook over medium heat until evenly browned.

Add white wine to skillet; cook for 1 minute, stirring to deglaze pan. Stir in tomato sauce and tomato paste. Simmer for 10 minutes, stirring occasionally.

Toss with cooked pasta, and place in a 9-by-13-inch baking dish. Sprinkle top with cheese. Bake for 20 minutes, or until cheese is melted. Serves 6.

From Gunpowder Bison & Trading Co., Monkton, Maryland

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