The latest information from the Baltimore Office of Promotion & The Arts 
This Week: Join Taste Charm City: The Podcast
for a Vegan Cooking Demo
This week, join Chef Cat and Ashley from the Taste Charm City Podcast for a cooking demo at the Market ! In honor of Vegan Restaurant Week, they will be doing a vegan cooking demo with sous chef Deedi of Deelish by Deedi. The demo takes place from 9:30 to 11am at the cooking demo tent, by the Saratoga Street Entrance. Free samples will be provided.

About Taste Charm City: The Podcast
Chef Cat and Ashley exploring the food scene in Baltimore. Interviewing chefs, food bloggers, farmers, and foodies. Getting the inside scoop of all things food In Charm City. Listen to the Podcast or check them out on Facebook!
Pick of the Week Recipe:
Roasted Sweet Corn Soup
By Sandy Lawler, Manager of the Baltimore Farmers' Market & Bazaar
Corn and Peppers… our cups, and the farmers’ fields, runneth over! The flavors of the sweet corn mixed with the earthy heat of roasted peppers meld so well together! You can do a quick sauté of freshly husked corn with diced squash and poblano or jalapeño, or make a delicious savory soup as a main. All ingredients can be found at the Baltimore Farmers' Market & Bazaar.

Roasted Sweet Corn Soup, serves 6

-6 ears of corn, husked
-1 medium onion
-1-2 poblano peppers, de-veined, seeded and diced
-sprig of thyme or Mexican oregano
-extra virgin olive oil (like Dimitri’s)
-salt and fresh ground pepper
-finely chopped parsley or chives to garnish

Directions:
1.Fill a soup pot with 6-8 cups of water and set aside.

2. Turn on a gas stove burner and, using tongs, place the corn on the flame just long enough to allow the silk to burn off and some of the kernels to brown. This can also be done under the broiler or on a grill. 

3. Remove the corn kernels from the cob and place on a bowl. Put the cobs in the pot of water. The water should just cover the cobs.

4. Dice the onion and reserve, putting the skin and cores in with the cobs. 

5. Add the thyme or oregano sprig to the pot, partially cover and simmer. This is your stock.

6. While the stock is simmering, sauté the pepper in a tablespoon of olive oil, add the onion and cook until they soften, about 5 minutes.

7. Strain the stock (you should have about 6 cups). Add the peppers and onion mix, and about two thirds of the corn to the stock. Simmer for 20 minutes or so and blend with an immersion blender, or in batches in a blender being careful as the heat will cause it to explode out of the blender jar, so be sure to leave the top open a bit. Adjust salt and pepper. For more richness you can blend in 1/8 cup of olive oil. If you’re thinking cream… wait until after the final simmer.

8. Add the rest of the corn and simmer for 5-10 minutes. 

9. Serve with a grind of pepper and/or herb garnish.
Bazaar Vendor Spotlight: Beignet Boutique
Beignet Boutique offers unique embroidered infant and children's apparel and gifts. Items include infant bibs, burp clothes, and children’s hooded bath towels with applique designs on terry fabric. Beignet Boutique takes it a step further with embroidered closet organizers and custom children’s wall art, great for memorable occasions.
Coming Up at the Market:
Back to School Brown Bag
Mark your calendars! On September 3, the "First Sunday" event is a Back-to-School Brown Bag celebration with giveaways and a special Chef Egg “Back-To-School” Class! 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. Register today !
This Week's Instagram Takeover: Adam Yosim aka @thanksalatke
Adam Yosim aka @thanksalatke - a former Fox 45 reporter turned PR pro who loves to cook and explore under-rated food spots in Charm City- is taking over the @promoandarts Instagram this Sunday for the Baltimore Farmers' Market & Bazaar. Adam is such a big fan of the Baltimore Farmer's Market & Bazaar that he did part of his engagement shoot there while also picking up local produce. If you haven't already seen his pun-filled #HeyMarisa series, check out the latest edition from - you guessed it - the Farmers' Market.”
Baltimore Farmers' Market & Bazaar
Dates/Location

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

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

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. 

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.