The latest information from the Baltimore Office of Promotion & The Arts 
This Week's Cooking Demo: Chef Von
Chef Von, former owner of Chef Von’s Café at Lexington Market and current chef at Chef Von's Kitchen, will demo a vegetable blend of kale, spinach, cabbage, carrots, and fresh parsley on  Sunday, October 15 from 9:30am-11am .

Chef Von's special seasoning blend will also get added to the veggies and prepare a healthy wrap using all of the above ingredients. Chef Von will have two young chefs in training to help him prepare this dish.

Pick of the Week Recipe: BEETS! In Honor of David Tanis
by Sandy Lawler, Manager of the Baltimore Farmers' Market & Bazaar
David Tanis is coming to town with his new book and I’m excited… I've been following him for years from his days with and after Alice Waters, to cookbook writings and New York Times food columns. His new book, David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient was written for us, the Baltimore Farmers’ Market & Bazaar family and I’m going to share some of his love of the beet with mine. (For a better idea of what I'm talking about, read his New York Times article.) The beets are piled high at the market right now in red and golden hues with their beautiful green leaves attached… Grab a bunch or two and take them home! *Please note: red beets stain so don’t wear your favorite white shirt!

Beet Basics-Cooked
First cut the leaves off about an inch from the bulb and set the greens aside. Scrub the beets of all dirt, especially around the stems. Place the beets in a baking dish with a couple of tablespoons of water and cover with foil. Bake at 350 degrees for 45-60 minutes until tender. Remove from the oven and allow to cool. Slice off the root top and then slip the skins right off. You can store them for a couple of days in the refrigerator or use them right away.
  • Slice them into garden salads
  • Dice them and add to diced cooked carrots, finish by sautéing with a hit of olive oil and honey (the color when adding red beets is amazing!) 
  • Chop and serve simply with a little salt and butter
  • Mom’s go-to salad: Sliced Beet and Slice hard-boiled Egg layered, topped with a dollop of Mayo on a leaf of Bibb Lettuce.

The Leaves
Rinse the green leaves well and treat like any green; a quick chop and…
  • a little olive-oil, a clove of garlic and it’s a nice little sauté bonus to add to almost anything
  • add to a soup or stew
  • incorporate into your salad

Raven Slaw
I like to grate raw red beets into my salads, throw them in my breakfast juice with apples and…make a simple coleslaw with them which becomes my Raven Slaw!
  • In a large bowl, whisk together:
                -1/8 cup white vinegar
               -1/8 cup grained mustard
                -1/8 cup sugar
                -1 tsp salt
                -½ tsp fresh ground pepper

  •  Add: tossing as incorporating (I like to use tongs)
                -1 small red onion thinly sliced 
                -1 small green cabbage head shredded
                -2 carrots scrubbed and shredded
                -2 red beets scrubbed and shredded
  •  Let sit at least an hour tossing occasionally… the longer it sits the better. Cover and refrigerate. Great as a side or pulled-meat topping.
On Monday, October 16, Baltimore's own chef Spike Gjerde will host David Tanis —  New York Times  columnist, renowned author and chef — for a night of events in Baltimore to celebrate the release of his new cookbook, David Tanis Market Cooking.

Bird in Hand , in partnership with The Ivy Bookshop , will hold a free and open to the public cookbook signing with David from 6 to 7:30pm Monday evening. There will be snacks by Spike Gjerde inspired by the book, and books will be available for purchase.  No reservations required.
Bazaar Vendor Spotlight: Natural Aromatics and Gifts
Natural Aromatics and Gifts offers body oils, incense, soaps, lotions and jewelry. The body oils are all 100% perfume grade and need no carrier oils. Designer replicas scents are available. More than 500 choices are for sale, including a full range of natural and non-designer options. All lotions are shea butter and Vitamin E-based and scented with body oils. Soaps are all natural and contain no products that were tested on animals. Also available is hand-rolled and double dipped incense, and jewelry made from wood, beads, stones and metal, all at affordable prices.
Also This Week...

The Baltimore City Health Department will have a presence at the Market giving out free five minute Naloxone training, and information on opioid safety and available resources. Learn more by reading these Overdose/Naloxone FAQs.
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.