To Market, To Market

I love the Baltimore Farmers’ Market, especially this time of year. Why? Because it’s TOMATO SEASON! There is absolutely nothing in the world like heirloom tomatoes when they’re in season. I could eat them every day. Dressed with balsamic vinegar, simmered in sauce, roasted…delicious! I have to admit I barely made it home from the market today before I ate one.

A trip to the farmers’ market is something I look forward to every weekend (when I’m in town, that is). Located under the Jones Falls Expressway at Holliday and Saratoga streets, the Baltimore Farmers’ Market & Bazaar is open 7:00 a.m. to noon every Sunday from April until mid-December and features vendors who sell everything from seasonal produce, eggs, and flowers to honey, maple syrup, and freshly baked bread. Local artists also sell hand-made jewelry, handbags, artwork, and other crafts. You can get breakfast (or brunch, if you sleep in) while you shop, at booths offering ready-to-eat food, such as crepes, mini donuts, burritos, and spring rolls. One stand even sells smoothies you can blend by riding a bike. And the line for Zeke’s Coffee is always long, but it’s worth the wait.

Today, I bought eggplant, cucumbers, and onions from Calvert Farm. I had a CSA (Community Supported Agriculture) subscription with them last year, and it was fantastic to get new produce every week. This year I missed the deadline to sign up, but I love their veggies so I continue to buy from them. I bought heirloom tomatoes from another stand, as well as several pounds of plum tomatoes to roast with onions and garlic and then freeze for later. Fresh basil, bell peppers, black beans, and okra rounded out my produce purchases for the day.

I stopped by the Hawks Hill Creamery stand for some delicious Colby raw milk cheese, which pairs perfectly with the black bread with raisins and walnuts I found at one of the bakery stands.

Now, the only question is…what to make for dinner? I think I’ll try out a recipe from The Greens Cookbook for fettuccine with roasted eggplant, peppers, and basil. With a side of heirloom tomatoes.