Fells Point Farmer's Market New This Season! Every Saturday!

Finally, Fells Point has a market. YES!

Don't get me wrong, I love the Sunday market. However, sometimes I run out of food by Friday or I can't make it on Sunday.

Now, I can walk to a Saturday market instead of planning to drive up 83, which is just a pain.

Market will run until November 12th. Hours of operation are 7:30am-11:30am [Rain or Shine].

I heard they may have music this week. Coming soon will be Chef demonstrations etc...

I love this poster!

I want to personally thank the Fells Point Main Street (local non-profit) for working to get a Market back in this community. I came to understand that a single business owner in the area provided the start up funds! WOW! How cool is that?

So, if you like the idea of having a market in the area you can walk to, get out there and shop until you drop!

If you have ideas on vendors or craftsmen let the Fells Point Main Street booth know. The goal is to expand the market down the pier so, go each week to see how it shapes up.

Another awesome thing about this market is the Market Manager. She is always visible and will personally walk you through the market. To my knowledge, Dogs are allowed!
She has even built a facebook page for the market to communicate to residents and allow for the vendors to communicate! http://www.facebook.com/pages/Fells-Point-Farmers-Market/

I know the market got a small start but the number of vendors and offerings continues to grow weekly. Here is a small list of the vendors as of this week and their specialties:
 
Big City Farms                     Lettuces


Bonaparte Breads                Fresh Baked French Bread/Savory & Sweet Pastry, Quiche...
                                            They sell stuff not available in their stores - they sell out fast so get there early!

Evermore Farms                  Beef/Pork/Lamb/Chicken

Three Springs Fruit Farm     Fruit & Apple Butter

Banner Bees                        Honey,Bee pollen items

Dragonfly Farms                  Produce/flowers

Simply Woofable                 Dog treats from scratch

Gravel Springs Farm             Produce/fruits

Homeland Organic                Fair trade Organic coffee & Hot Sauces

Vegan Goodies                    Vegan baked goods

Zephyr Scent                        Natural soaps,creams,etc

Audia's Farm North              Produce/herbs/jams/potatoes

One Straw Farm                  CSA Pick Up & Produce/fruit

Hillside Meadow Farms        Produce/all natural angus beef

Chesapeake Cupcake          Home baked cupcakes

Nakia Bakes                        Cake pops/cookies

Charm City Prints                Vintage photos/prints

Spencer's Pottery                 Homemade pottery

Baskets                               Wooden Baskets

Fells Point Main Street         Non-Profit/Market Supporter

Super Bowl Snack, Mushroom & Hazelnut Pate

Mushroom & Hazelnut Pate Recipe

Quick and easy, healthy snack - - chocked full of  "super foods" yet, so decadent you feel shameful eating it.


No one will miss the meat. 
This vegetarian spread is a crowd pleaser, especially for mushroom lovers. 
This recipe could be made vegan if like  or RAW. I will note what changes to make below.

INGREDIENTS

1cup hazelnuts, unsalted,  roasted (can substitute walnuts or pecans for RAW version don't roast)

1/4 cup dried porcini mushrooms (rehydrate w/a cup of boiling water)

1 lb cremini or baby portobello mushrooms (or 1 store bought container)

2-4 dry packed sun dried tomato halves (if plump and large use 2 halves only)

1/2 tbsp Parmesan Cheese (substitute nutritional yeast for vegan &/or RAW version)

2 tbsp Reduced Sodium Soy Sauce (Tamari if you prefer)

2 tbsp Extra Virgin Olive Oil

2 tbsp porcini soaking liquid (from rehydrating them)

1/2 tbsp Lemon Juice

1 tsp Miso, Light

1 tsp Rosemary, chopped

1 tsp Thyme, chopped

Fresh Cracked Black Pepper

Serves with bread slices, feeds 6

DIRECTIONS

1. Place porcinis in a bowl and pour bowling water over them. Soak for about 1 hour to rehydrate.
2. Preheat oven to 400F. Place nuts on a baking sheet (do not grease or spray). 
3. Roast nuts for about 20-30min. Careful not to burn.
4. Remove nuts and allow them to cool.
5. Place remaining ingredients into a food processor or Vita Mix blender. Add the hydrated porcinis along with 2 tbsp of the liquid they soaked in. Add cooled nuts. Process until smooth.
6. Serve with bread, toast or crackers.

Ethiopian Food- Eat with your hands & get messy!!!

Baltimore has 2 good options available for your dining pleasure.

Dukem & Ethiopian Delight

For sit down lunch or dinner Dukem is your best bet.
This intimate setting is locating very close to University of Baltimore & the Opera House and a perfect meal before class or a show!

Best for sharing, try any one of the combination platters.

Did you know that Ethiopian vegetarian foods are also always vegan? They use vegetable oil to prepare veggie dishes versus clarified butter for meat dishes. Only dairy is the fresh made cheese from buttermilk - which can be avoided.

Looking for a new experience? Try their Kitfo - served as a sandwich here - is mixed with warmed clarified butter cooking the raw tenderloin just a bit. Mitmita seasons meat and Awaze is served on the side. Very high quality.Metered street parking is available.

Located 1100 Maryland Avenue, Baltimore, MD 21201-5510
Also has location in D.C.
(410) 385-0318
Hours: Daily 11-11pm

If you are looking for a high end Ethiopian experience - try Washington D.C.'s U&9th street corridor often referred to as "Little Ethiopia" - try Etete (DC's best eats), Elfegne, Dukem (market attached), Little Ethiopia (Traditional seating)

 Ethiopian Delight is a stand at the Waverly Saturday Farmer's Market Only.

They sell very few items but what they do have is delicious!

Three different (wats) made of lentils - Mild, Medium & Hot. The heat comes from the traditional Ethiopian spice blend Berbere. The owner brings this from family in Ethiopia and no she does not sell it - I asked.
2 types of stuffed breads are offered- one sweet and one savory.

"Sandwiches" are offered which is really the Ethiopian version of a wrap - one of the wats smeared in to fresh made injera - rolled up in foil.
You can purchase the injera only which is a fabulous treat- it freezes well.

Waverly Farmer's Market
Open every Saturday - year round - 7am-until sell out or Noon whichever comes first

Seasoned Nuts Egg Free & Reduced Fat Dark Chocolate Potato Chip Bark

It is holiday time! Making small treats for family and friends is my favorite part of the holiday.

Here are two recipes which take less than 20 minutes each.


Cinnamon Chipotle Walnuts
(VEGAN IF YOU USE Non-stick Spray)

Preheat your oven to 325F.
For 1lb or 16oz of walnuts (shelled, peeled).

1/4 cup light brown sugar
1/3 cup McCormick's Smoky Sweet rub (cinnamon chipotle blend) or make your own variation
[1 part chipotle to 2 parts cinnamon and you may want to add salt]

Mix sugar and spices in a bowl (if you use seasoning blend no need for added salt).
Spray foil lined baking sheet with non-stick spray.
For less fat, spray your walnuts with same spray (all sides). If you prefer, you can coat nuts with melted butter (3tbsp).
Add sprayed nuts to bowl, toss in seasoning. Evenly, distribute coated nuts on foil lined baking sheet.
Bake in oven 15 minutes. Let cool and package in bags for gifts or serve warm as appetizer.


Reduced Fat Dark Chocolate Potato Chip Bark

Most bark recipes have you add vegetable shortening or oil to the chocolate during melting. Due to the fat from the chips, I eliminate this step. I do not think it is that noticeable. Give it a try!

2- 11.5oz Ghirardelli 60% Bittersweet chocolate baking chips (or any other good quality chocolate you like)
2-3 cups crushed Reduced Fat Utz plain potato chips (can use any kind of chip-even tortilla if you like)
[ratio of chip to chocolate is your preference, for more chocolate use only 2cups crushed chips]

Line a baking sheet with nonstick foil or parchment or wax paper which has been sprayed with nonstick spray.
Make a double boiler by adding 2 inches of water to a sauce pot.
Place a stainless steel or glass mixing bowl on top the pot.
Add all the chocolate.
Turn heat to medium-high bringing water to a simmer. Stir chocolate as it melts.
Once all the chips are melted, turn off the stove and stir in your crushed chips.
Spread mixture evenly on to baking sheet and place in freezer to solidify. Once chilled, break into uneven chunks and enjoy!