The latest information from the Baltimore Office of Promotion & The Arts 
This Sunday: Back-to-School Brown Bag at the
Baltimore Farmers' Market & Bazaar
For September's First Sunday event, the Baltimore Farmers' Market & Bazaar hosts "Back-to-School Brown Bag" Sunday, September 3. Celebrate the unofficial "last weekend of summer" with "Brown Bag Sunday" specials throughout the market, lunch basket sales, recipes and more! Plus, the first 100 families to stop by the Welcome Tent on Sunday will receive a free Farmers' Market tote bag with a special recipe bookmark.
Pick of the Week Recipe:
Basque Chicken
By Sandy Lawler, Manager of the Baltimore Farmers' Market & Bazaar

This Back-to-School quick chicken dinner makes the perfect next day brown bag!
Basque Chicken Ingredients
-about 4 lbs. bone-in* Chicken (2 large breast halves cut in half, 4 thighs, 4 drumsticks)
-2-3 large red, or orange, bell peppers, seeded, stemmed and thinly sliced
-1 large onion sliced thinly
-4 large very ripe tomatoes cored and chopped with juice
-1 cup of white wine 
-2 thyme sprigs
-1 ½ teaspoon sweet pimenton, smoked spanish red pepper
-olive oil
-salt and pepper
**3 cups cooked rice

1. Salt and pepper the chicken. Put a large frying pan (or Dutch oven) on medium high heat. When hot add 2 tablespoons of olive oil and brown the chicken on both sides … do not cook through. Remove the chicken to a platter. You may have to do this in 2 batches to get a nice brown color on the chicken.

2. Cook the peppers on medium heat for about 2 minutes, then add the onions and allow the onions to get golden brown, about 10 minutes… do not burn.
Sprinkle the vegetables with the Pimenton and add the thyme. Pour in the wine and scrape up all the carmelized bits on the bottom of the pan. Add the tomatoes and simmer for 5 minutes, pressing the tomatoes to release their juices.

3. Put the chicken and all the accumulated juices back in the pan working to get it all wiggled in and covered with some sauce. Bring to a simmer then cover and cook on low for about 20 minutes. Let sit for and addition 10 minutes or so. **now’s a perfect time to make the rice! 

4. Check for salt, pepper and Pimenton and serve over rice. A green salad or sautéed green beans would go with nicely.

Portion leftovers for your brown bag!

*If you use boneless, cut the cooking time by 10 minutes. The flavor is always better with bones!
Bazaar Vendor Spotlight: GO-GO's
About Go-Go's from Proprietress/Commander Stacey Chambers:

Even though I've been in business for awhile now and there have recently been other mobile retailers on the scene, I often get asked what is up with the bus? Short answer is: It's a highly curated and complex creature hell bent on improving and enhancing the style scene in Baltimore and spreading a little happiness along the way by providing vintage and gently used fashion to the citizens of Baltimore and people of Earth. :) I started this little bus-iness or bus-tique in 2010 and it's been a non stop whirlwind of happiness and fashion ever since. I could travel all over slinging my skirts, but what's the point? The best folks on Earth are right here in my hometown. :) NOT LOCAL? Check out the Etsy Shop ! or, visit Go-Go's website.
Photo courtesy of Baccarella Farms
Welcome: New Faces at the Market
  Migrash Farm GRAINS!
Starting September 3 and continuing every other week for the rest of the season, Migrash Farm will join our Farmer Family. Their grains are grown locally and organically in the Chesapeake Bay region and the resulting grains are stone-milled in 3 styles of flour from whole to very fine: Einkorn, Emmer, Spelt, Rye and Wheat.

This Sunday also brings back Baccarella Farms. Rooted in the values of an Italian-Polish-American upbringing, Baccarella Farms provides consumers high-quality garlic varieties grown in a sustainable manner while striving to educate on the history, varieties, cultivation and uses of garlic
Back-to-School Cooking Class with Chef Egg This Sunday
Chef Egg dives into Sunday's back-to-school theme with a special family cooking class Sunday, September 3. Join Chef Egg for a tour of the market and to learn how to prepare easy recipes with farm fresh ingredients from the Baltimore Farmers' Market & Bazaar. Purchase tickets here.
Baltimore Farmers' Market & Bazaar

Open every Sunday
April 23 - December 17, 2017
 7am - 12pm

Located under the Jones Falls Expressway (JFX I-83)
at Saratoga and Holliday streets

*Compliments of Mercy Medical Center, patrons can park for free in the Mary Catherine Bunting Garage, located at 330 Guilford Avenue, Baltimore, MD 21202, for two hours (maximum) from 7am to noon.
Vehicles should enter through the Pleasant Street entrance.Guests can bring their ticket to the Welcome Tent for validation. 

The Baltimore Farmers' Market & Bazaar is produced by the Baltimore Office of Promotion & The Arts, a 501 (c)(3) serving as the city's arts council, events center and film office.