Farmers' Market Cookbook

Cookbook

promotionandarts.org

A MESSAGE FROM

OUR CEO

This weekend, with the weather turning toward spring,
should have been Opening Day for the 43rd season of the
Baltimore Farmers’ Market & Bazaar. For many in Baltimore,
spring officially begins with the market as a Sunday
tradition. Each year we look forward to the crowds that
gather for fresh produce, weekend brunch and time spent
browsing and shopping the amazing artisanal offerings from
the Market’s Bazaar vendors.

The Baltimore Office of Promotion & The Arts made the
decision to postpone Opening Day in consideration of our
balance in being both market and major gathering space.
We hope that soon we’ll be able to welcome everyone
back to support our incredible Baltimore-based businesses
and regional farmers, and to swap a recipe or two while
gathering our weekly groceries.

In the spirit of sharing, and with all of us preparing more
meals at home during this health crisis, the BOPA team has
assembled some of their favorite seasonal and farm-to-table
meals that can be created straight from a market or farm. As
we stay home to remain healthy, we hope this recipe book
offers a hopeful vision of a Sunday, soon to come, spent
together under the JFX.

While our market may not yet be open, our farmers, food
vendors, artists and bazaar businesses continue to operate.
In addition to the selection of recipes, we have also included
where you’ll be able to find your favorite market stalls
remotely from the comfort and safety of home. With farms
and vendors offering pickup, delivery and shipping, we
hope you’ll take this opportunity to support the individuals
and businesses that make Sunday mornings so special
throughout the year.

We hope you enjoy these recipes. Keep in touch and share
your meals with us on social media!

Donna Drew Sawyer
CEO, Baltimore Office of Promotion & The Arts

GREEK BRAISED LAMB

Spring is lamb season, but since we’re still on the cusp of the weather breaking, here’s your
chance to get in one last good slow braise.

• 5 lb. leg or shoulder of lamb
• 10 cloves of garlic, peeled
• salt & pepper
• 2 tsp. paprika
• 2 tsp. onion or garlic powder
• 2 tbsp. olive oil
• 1 large onion, quartered
• 8 sprigs of thyme
• 2 sprigs of rosemary
• 2 tsp dried oregano
• 2 bay leaves
• juice of two or three lemons
• 1 ½ cups white wine
• 1 ½ cups chicken broth

1. Preheat oven to 450°.

2. With a paring knife, make 20 small incisions around the lamb with most on top. Cut five
of the garlic cloves in to slivers and place them inside the incisions.

3. Sprinkle the lamb all over with salt, pepper, paprika and onion powder, then drizzle the
lamb with olive oil and rub it down.

4. Roast the lamb in a roasting pan for 30 minutes or until it has a brown crust. Remove
the lamb from oven and turn the oven down to 350°.

5. Flip the lamb over and pour the liquid ingredients in roasting pan around the lamb.
Place the herbs and remaining garlic in the pan as well.

6. With hot water, bring the liquid up a third of the way of the lamb. Cover tightly with a lid
or a layer of parchment paper followed by two layers of foil.

7. Bake for 2 ½ hours. Remove from oven and flip the lamb right side up. Re-cover and
bake an additional two hours or until meat is tender.

8. Remove cover and roast an additional 20 minutes to brown. Remove lamb from pan
and let rest while loosely covered with foil for 30 minutes.

9. Strain pan liquid into a glass-measuring cup and skim the rising fat. Serve lamb with
sauce on the side and some fresh spring veggies.

by Sam Hanson, Manager of the
Baltimore Farmers’ Market & Bazaar

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SPRING PEA SALAD

Fresh shelled peas are a unique treat for patrons of the Baltimore Farmers’ Market &
Bazaar. To properly honor their freshness, we’ll keep the peas raw in a light herbed salad.

• 1 pound of fresh peas
• 1 pound of young cucumbers
• ½ cup parsley
• ¼ cup basil
• 2 sprigs of dill
• 1 cup of strained yogurt
• ¼ cup olive oil
• 2 lemons for juicing
• salt & pepper
1. Chop the parsley, basil and dill and juice the lemons.
2. Peel and halve the cucumbers longwise. Then, slice crosswise into ½ pieces.
3. In a large bowl, stir together the yogurt, lemon juice, salt, pepper and herbs.
4. Mix in the peas and cucumber and it’s ready to serve.

by Sam Hanson, Manager of the
Baltimore Farmers’ Market & Bazaar

STRAWBERRY RHUBARB
CRUMBLE

Strawberry Rhubarb Crumble, serves 8

• ½ cup flour
• 2⁄3 cup sugar
• ½ cup Old Fashioned Oats
• ½ cup chopped nuts (optional)
• ¾ butter stick
• ¼ teaspoon salt
• 2 cups red rhubarb cut into 1-inch pieces
• 2 cups ripe strawberries, leaves/hull removed and cut in half
• 2⁄3 cup sugar
• ½ teaspoon vanilla extract
• 9”x2” deep baking pan, rubbed with butter

Instructions:
1. Make the crumble top by mixing together the flour and 2⁄3 cup sugar with salt. Add

butter in pieces and mix together with your fingers until it sticks together in clumps,
then mix in the oats and nuts. Set aside.
2. Mix sugar with vanilla then mix in strawberries and rhubarb. Place the fruit mix in a
well-buttered baking pan.
3. Distribute the crumble topping over the fruit mix and bake at 350 degrees for 45
minutes. Allow to cool a bit and serve warm with vanilla ice cream, whipped cream or
in a puddle of plain cream.

by Sandy Lawler, former Manager of the
Baltimore Farmers’ Market & Bazaar

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ROCKFISH WITH RADISH
SLAW ON SAUTEED GREENS

Rockfish, a.k.a. Striped Bass, are a great
part of our Maryland history and are one of
the easiest fish to cook.
Serves 4

• 1 ½-2 lbs. fresh Rockfish Fillet,
skin-on

• 2-3 bunches Radishes
• ½ Red Onion
• 2 Limes
• 1 bunch chopped Parsley or

Cilantro
• 3 lbs. of Greens like Spinach,

Chard, etc.
• ½ tablespoon mashed Garlic
• Olive Oil
• Salt and Pepper
• Large Platter for serving

Wash your produce well before prepping.

by Sandy Lawler, former Manager of the CONTINUED.
Baltimore Farmers’ Market & Bazaar

Slaw:
1. Best if made at least an hour ahead
2. Thinly slice the radishes and red onion and place in a small bowl.
3. Zest the limes and reserve the zest.
4. Juice the limes and add juice to the radish/onion mix. This will start to turn a beautiful pink.
5. Add chopped herb, toss and set aside.
6. Preheat oven to 450 degrees.

Greens:
1. Thinly slice or chop the greens removing any tough stems.
2. Heat a large saute pan and add 2-3 tablespoons of olive oil.
3. Add the greens and add the garlic tossing as they wilt. Set aside before they cook

through.

The Fish:
1. Rinse the fish under cool water and pat dry.
2. Place the filet on a cookie sheet and rub with a tablespoon or so of olive oil. Lay a piece

of parchment paper over the filet, then seal the pan with foil.
3. Roast for 10-12 minutes*. The fish is cooked when the clear/white juices just start to

come up through.

*Thin small filets cook much faster (5-8 minutes) than a large thick one.

Finishing:
1. While the fish cooks, finish cooking the greens and season well with salt and pepper.
2. Place the hot greens on a warm platter. Salt and pepper the fish and slide it off its’ skin,

placing it on the greens.
3. Spoon some of the radish slaw over it and sprinkle with the grated zest. Serve with a

great rustic bread.

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CRISPY BRUSSEL SPROUTS
WITH BALSAMIC AND HONEY

• 2 pounds brussels sprouts
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
1. Preheat oven to 425°F. Trim the bottoms from the sprouts if they appear dry or

yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half
through the stem.
2. Place the brussels sprouts on a baking sheet. Add the oil and toss to coat. Season
with the salt and pepper and toss to coat again. Arrange them cut-side down.
3. Roast, stirring halfway through, until the leaves are dark brown and crisp and the
undersides of the sprouts are browned. 25-30 minutes total. Drizzle with the balsamic
vinegar and honey and toss to coat. Serve immediately.

by Sam Huber
Special Events Coordinator

LEMON GARLIC BUTTER CHICKEN

AND GREEN BEANS SKILLET

Ingredients:

• 3-6 skinless, boneless chicken thighs • 1 tablespoon hot sauce
• 1 pound trimmed green beans • ¼ teaspoon crushed red chili
• 3 tablespoons butter pepper flakes
• 4 minced garlic cloves • ½ cup fresh chopped parsley
• 1 teaspoon paprika • Juice of ½ lemon & lemon slices
• 1 teaspoon onion powder for garnish
• ¼ teaspoon salt and black pepper
• 1/2 cup chicken stock

Directions:
1. To make the lemon garlic butter chicken thighs with green beans: In a small bowl, combine onion powder, paprika, salt,

and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until
almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the
skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer
displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer
chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red
crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to
your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic
butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you
like. Enjoy!

by Felecia Woodard
Special Events Coordinator

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ROASTED
BRUSSEL
SPROUTS

Ingredients:
• 1 ½ lbs of Brussel Sprouts (ends trimmed)
• 3 tbs olive oil
• 1 tsp kosher salt
• ½ tsp ground black pepper
• Honey

Prep:
1. Pre-heat oven to 400 degrees
2. Place trimmed Brussel sprouts, olive oil, salt and pepper in a large re-sealable
plastic bag, shake to coat
3. Pour sprouts onto a baking dish, and place on center oven rack. Roast in oven
for 20-30 minutes, shaking pan every 5 to 7 minutes for even browning
4. Sprouts should be crispy/dark brown when done.
5. Remove from oven and drizzle with honey and serve hot!
6. For a little spice/hot, add some red pepper flakes to your tasting in the plastic
bag while coating the Brussel Sprouts

by Shelia Goodwin
Special Events Director

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Ingredients: SPINACH
AND BLACK
• 1lb finely chopped Spinach BEAN DIP
• 1 1/2 cups Black Beans (if fresh

black beans are not available,
1 can of black beans can be
substituted)
• 8oz Sharp Cheddar Cheese
(shredded)
• 8oz Mozzarella Cheese (shredded

Instructions
1. In large bowl, mix together finely
chopped spinach, black beans,
6oz of sharp cheddar and 6oz of
mozzarella.
2. Place mixture in 8” x 8” baking
pan, top with remaining 2oz
of sharp cheddar and 2oz of
mozzarella.
3. Place in 375 degree oven until dip
is bubbly and cheese on top is
slightly browned (approximately
20 to 30 minutes)
4. Serve with your favorite salsa,
sour cream and nacho chips.

by Kim Domanski
Festivals Visual Art Curator

FRESH
SALSA

Ingredients:
• 3 large chopped Tomatoes
• 1 medium finely chopped Onion (red or vidalia work best)
• 1 large finely chopped Red Bell Pepper
• 1 cup cooked corn
• 3 cloves of Garlic (minced)
• 1/3 cup finely chopped fresh Cilantro (this is an estimate, adjust to taste)
• Juice of 2 small limes or 1 large lime
• Salt and Pepper to taste

Note: I don’t add any hot peppers to this salsa because I like the flavors of all of the fresh
ingredients, and I feel that the heat from the peppers takes away from it. But, if you like
spice, add it!
Instructions:

1. Mix all of the above ingredients in a medium bowl.
2. Serve with Spinach and Black Bean Dip, sour cream and nacho chips!

by Kim Domanski
Festivals Visual Art Curator

SUNDAY MARKET
MINESTRONE

Get creative with this recipe and use what’s available at the market!
Dice 1 small yellow onion, 1 small green zucchini, 1 celery stalk and 4 garlic cloves; lightly
saute veggies in 3 tablespoons olive oil for 5 minutes.
To that add, 4 cups unsalted vegetable broth, 1 cup diced carrot, 2 cups of kidney beans, 2
cups of white beans, 2 cups of crushed fresh tomatoes, 2 1/2 cups of hot H20 and 1/2 cup
of dry red wine. Cover, simmer on low for 20 minutes. Add 2 tablespoons of chopped fresh
parsley, and 1/2 chopped teaspoon each of fresh oregano, parsley and thyme. Optional: add
2 tablespoons Better Than Bouillon Organic Vegetable Base. Salt and pepper to taste. Cover
and simmer for another 10 minutes. At this point, soup can be set aside if desired.
Right before serving, add 4 cups baby spinach and 1/2 cup seashell pasta. Simmer until
spinach wilts and pasta is al dente, about 7 minutes. Watch closely so pasta does not
overcook. Spoon into soup bowls and top with fresh parmesan.

by Kathy Hornig
Chief Operating Officer/Festivals Director

promotionandarts.org

CRISPY GNOCCHI WITH
VEGETABLES AND SAUSAGE

This is a great sheet-pan recipe that uses any vegetables you’ve found at the market.
The gnocchi, typically pillow-soft when boiled, are transformed by roasting and broiling to crispy perfection.

Many vegetables work well here, so it’s endlessly adaptable. Don’t skip the onion though, it caramelizes so nicely and
flavors the entire dish.

Ingredients:
• 1 lb. shelf-stable gnocchi (one of the few pastas not completely wiped from grocery stores!)
• ½ of a medium onion, cut into 1 inch pieces
• 2 zucchinis, or yellow squash, sliced or cut into 1 inch cubes
• 2 red bell peppers (or other variety), cut into large chunks
• 2 tablespoons of fresh rosemary or thyme (or a mix of both). If using dried herbs, use only 1 tablespoon.
• 8 ounces of uncooked sausage, sweet or mild, pork or chicken
• Grated parmesan cheese, for serving
• Olive oil, salt and pepper

Preheat oven to 450 degrees. Toss vegetables with herbs and spread onto sheet-pan. Arrange gnocchi on top. Drizzle
entire mixture with ¼ cup of olive oil, ½ teaspoon of salt and ¼ teaspoon of black pepper. Toss to coat and spread
mixture into an even layer. If needed, remove sausage casings. Drop small pieces of sausage all over the mixture.

Roast in oven for about 25 minutes, stirring once halfway through, until gnocchi is puffed and the sausage is
browned and cooked through. Turn on your broiler and broil until the gnocchi is browned and crispy, about 3-5
minutes depending on broiler strength. Top with grated parmesan and enjoy!

Leftovers? Top the dish off with a crispy fried egg for an excellent brunch.

by Santiago Nocera
Marketing & Communications Associate

RAMP HUSH PUPPIES

• 2 cups corn meal
• 1 tablespoon flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons minced onions
• 1/2 cup chopped ramps
• 1 cup buttermilk
• 1 egg (beaten)
• oil for frying

In a large bowl combine dry ingredients and add onion and ramps. Add milk, then egg and mix until just
combined. Pour oil into a dutch oven until three inches deep, and heat to 375°. Drop rounded spoonfuls into
hot oil. Fry until golden brown. Hush puppies will float to the top when done.

by Sam Hanson, Manager of the
Baltimore Farmers’ Market & Bazaar

promotionandarts.org

FRESH PEAS AND ONIONS

Ingredients:
• 1 pound Fresh Peas from Mr. McCarthy’s Farm
• 1 medium Onion
• Black Pepper
• 1 tablespoon olive oil

Instructions:
1. Chop onion into small pieces.
2. Heat olive oil in large skillet and saute onion - do not let it get brown.
3. Add fresh peas to the olive oil and onion. Add black pepper to taste.
4. Cook about 10 minutes and serve!

Enjoy!

by Roz Healy
Chief of Staff

OVEN ROASTED
RATATOUILLE

• 2 Large Yellow Or Vidalia Onions
• 4 Medium Garlic Cloves, Minced
• 4 Large Tomatoes
• 4 Red, Yellow Or Orange (Or A Combo) Peppers
• 2 Large Uncooked Zucchini
• 2 Medium Eggplants
• 1/3 Cup Fresh Basil Leaves, Chopped
• 2 Tbsp Fresh Oregano Leaves, Packed
• 2 Tbsp Fresh Thyme Leaves
• 1 Tsp Salt
• 1 Tsp Freshly Ground Pepper

1. Preheat oven to 400 degrees.
2. Cut all the vegetables into fairly large chunks, about 1-inch pieces.
3. Spray a large roasting pan with cooking spray or 1 Tbsp olive oil. Add onions and

garlic and toss in oil. Roast for 10 minutes, tossing twice.
4. Add tomatoes, peppers, zucchini, eggplant, basil, oregano, thyme, salt and pepper. Toss

well. Roast, tossing occasionally, until vegetables are softened, tomatoes have broken
down, and there’s some bubbling liquid in the pan, about 35 minutes. Cool for a few
minutes before serving.
5. Serve as a side dish, over pasta or rice, or in an omelet or crepe.

by Debbie Dorsey
Director, Baltimore Film Office

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Cookbook

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