The latest information from the Baltimore Office of Promotion & The Arts        
Holiday Meal Planning 
The busy baking and cooking season is fast approaching, and the Baltimore Farmers' Market & Bazaar is the best place to start planning for holiday meals.  

Whether you're going to try a new recipe or stick to your tried & true annual holiday dish, the market has all of the fresh ingredients you need including herbs, eggs, meats, poultry, veggies, fruits and more. 
Pick of the Week Recipe

By Sandy Lawler, chef and manager of the Baltimore Farmers' Market & Bazaar

Happy sweater-weather! As we head into November, here’s an easy meal that will feed 2 or 20 for little money and effort, with everything available from the Baltimore Farmers’ Market & Bazaar (all of our meat vendors make sausages)! This recipe is more of the Germanic-Polish variety but feel free to use any sausage available!* 

Beer Braised Sausage and Cabbage

4-8 Sausages

1 large Onion

1 head of Cabbage

1-2 Tablespoons of Mustard (Dijon or Brown my preference) plus more for serving

½-1 bottle of beer … great use for an old leftover!

Fresh Ground Pepper

Thyme sprig, Apples, and/or ½ teaspoon of Caraway Seed optional

Olive Oil 

Brown the sausages with a little olive oil in a large frying pan. Do not over-cook.

While they are browning, cut the cabbage in half and start slicing it thinly towards the core. Discard the core.

Slice the onion.

Remove the sausages from the pan, cover and set aside.

To the pan add the onion, cabbage, pepper, and caraway if using. Cook over medium high heat, moving it (I like to use tongs) until it starts to brown and wilt.  Add more olive oil if too dry.

Pour in the beer and bring to a simmer. Add thyme and apples if using. Cover and cook for 20-30 minutes until the liquid has reduced by half. Mix in the mustard and taste. If it is very bitter, the beer may need to cook out a smidge more.

Nestle the sausages in the cabbage. Pour in any juice that has accumulated from the sausages. Cover and cook on low until sausage is cooked through.

Serve with a nice crusty bread. 

* Vegans: Potatoes, Carrots, or any root vegetable can be substituted for the sausage. 

Cooking Demos 
Check out the cooking demonstrations at 9:30am by area chefs using ingredients available at the market.

November 6: James Beard Award winner Chef Spike Gjerde of Woodberry Kitchen 

Image features Chef Gjerde
Baltimore Dog Bakery

Key Wagner started Baltimore Dog Bakery 19 years ago in August 1997 baking all natural treats for dogs. These special treats for special friends have evolved and are now available in five flavors for all size dogs.

Baltimore Dog Bakery has been at the Baltimore Farmers' Market & Bazaar for more than 15 years, "loving every season of it!."

"The inspiration was my love of dogs. At the time, there were very few all natural dog treats on the market, and I wanted to make sure that my dog and all dogs could have a healthy and tasty treat," said Ms. Wagner.

Free Parking
Free Parking

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.    

Farmer/Vendor/Bazaar applications
are available for 2017
Open every Sunday until December 18, 2016
 from 7am to sellout which is approximately noon.
Located under the Jones Falls Expressway (JFX I-83) at Holliday & Saratoga Streets
Baltimore Office of Promotion & The Arts
10 E. Baltimore Street, 10th Floor
Baltimore, MD 21202
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.