The latest information from the Baltimore Office of Promotion & The Arts 
Celebrate the Chesapeake Bay for Happy Harbor Day
this Sunday, November 4, 2018
Join us as we close out National Seafood Month with our next First Sunday-themed program, Happy Harbor Day. Help celebrate the best parts of the Chesapeake Bay by visiting the following vendors below for special discounts and demonstrations: 

  • Learn more about oysters and how to shuck them from Jasmine Norton, chef and founder of The Urban Oyster. The Urban Oyster was recently featured as a hotspot in Essence magazine alongside six other black-owned restaurants in Baltimore displaying the city’s diverse restaurant scene. Demos begin at 9am and 11am.
Save the date for the final First Sunday at the market

  • December 2 - Holiday Art Expo

First Sundays are made possible by presenting sponsor Aetna Better Health of Maryland.
Pick of the Week Recipe: Apple Pie Filling
By Sarah Doccolo, Arts Education Coordinator,
Baltimore Office of Promotion & The Arts
Delicious in a pie, over ice cream, or straight from a bowl, when it’s fall you can’t go wrong with apple pie filling.

  • 4 pounds mixed apples (ex. pink ladies, honey crisp, granny smiths)
  • 2⁄3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons salted butter
  • 2 tablespoons all-purpose flour, plus more for dusting
  • 1 teaspoon Vietnamese cinnamon 
  • ¼ teaspoon salt
  • ½ tablespoon of brown sugar

  1. Peel and core the apples; slice ¼ inch thick. 
  2. Transfer to a bowl and toss with the granulated sugar and lemon juice. 
  3. Melt 4 tablespoons butter in a large skillet over medium-high heat. 
  4. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. 
  5. Add the flour, brown sugar, cinnamon and salt and stir until the juices thicken, about 2 minutes. 
  6. Remove from the heat and let cool completely. Put filling in a freezer to speed up the process.
Market Vendor Spotlight: Knopp's Farm

The Knopp family has been a staple at the market for nearly 40 years. They currently have two generations of farmers vending at the market, with another one growing up fast. Bunky and Cynthia run Knopp’s Farm on the eastside of the market and are famous for their delicious sweet potatoes. 

On the other side is Steve and Kim Knopp of Knopp’s Farm on the Shore , who are always the first to have sweet corn.
Bazaar Vendor Spotlight:
Printemps Pottery

Doug and Nevan Wise are the founders of Printemps Pottery, a team of local potters designing durable, functional, colorful and creative items for use in the home. Their one-of-a-kind creations are made by using an electric potter’s wheel and occasionally hand forming. Custom items available for decor or function.
2019 Baltimore Farmers' Market & Bazaar
Applications Close Monday, December 31, 2018
Applications are open for the 2019 Baltimore Farmers' Market & Bazaar set to begin Sunday, April 7 through Sunday, December 22, 2019. Maryland-based farmers, concessionaires and bazaar vendors are eligible to apply.

Baltimore Farmers' Market & Bazaar

Open every Sunday
April 8-December 23, 2018

8 Sundays left until the market ends!

Located under the Jones Falls Expressway (JFX I-83)
at 400 E. Saratoga Street, Baltimore, MD 21202

*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. Bring your ticket to the Welcome Tent for validation. 

A Friendly Reminder About Pets at the Market

Pets are not allowed at the Baltimore Farmers' Market & Bazaar, and it is a Baltimore City Health Department ticketable offense of up to $1,000.00.

The Restaurant Store is a proud sponsor of Baltimore Office of Promotion & The Arts, and the Baltimore Farmer’s Market & Bazaar.
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.