"Friends" is a 501(c)(3) non-profit organization

Make a donation here:

All support is welcome as we want to make this Market a success for our area. Please tell your friends about the exciting new market.  Spread the word! Since "Friends of the Olney Farmers and Artists Market" is a 501(c)(3) nonprofit organization, all donations are tax deductible.

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No Pets & No Smoking
Please!

Welcome to the 8th Annual

Olney Farmers & Artists Market!

Location: Grounds of the MedStar Montgomery Medical Center Thrift Shop
at Olney-Sandy Spring Rd (Route 108) & Prince Phillip Drive, Olney, Maryland

Day & Hours: Sundays from May 11 to Nov 2, 9 am - 1 pm


Sunday, October 26, 2014

WHAT'S HAPPENING AT THE MARKET THIS WEEK?

CHEF DEMONSTRATION
Jim Benson

Eleven Courses Catering & Event Co.

COMMUNITY TENT
Olney Chamber of Commerce

MUSICAL GROUP
Smoke Stack
Pop Rock Band

 

Don't forget to check out our Facebook page and our Blog for pictures and more details about the Market.


News at the Market

Halloween Festivities - come to the Market wearing your costumes! The Haunted House will be making another appearance on Sunday (kudos to Jesse and his family for creating and running this event).

 

NEW SERVICE STARTING SOON! -- We're proud to announce that we will be launching a new online Market shopping service in the next few days.  You'll be able to order a select number of Market items online, and then pick them up on December 7th, at our one-day Holiday Market. For more information, please stop by the Market's Information Booth on Sunday.

 

The Winner of the Olney Farmers Market Basket at the 35th Annual Olney Community Night and Taste of Olney was Karen McIntosh.

The Tea Bag Lady will be back at the Market!


FYI - for people wishing to solicit donations during the Market, you must first get an okay from the Market organizers PRIOR to your asking vendors and others for anything.  We'd preferably like you to do this ahead of time - send your request to the Market email address:  info@olneyfarmersmarket.org

On Sunday, November 2, the Market secretary, Travis Morse, will be  fundraising for Liberty in North Korea (or LiNK), a nonprofit that assists North Korean refugees attempting to escape from their country, often through China. LiNK helps refugees avoid Chinese authorities (who will repatriate them if caught), make their way through China to a third country, then from that country go to South Korea, America, or another friendly nation. Once there, LiNK also provides resettlement support and education, as the transition from North Korea to the modern world is rather shocking. At home, LiNK also spreads awareness about North Korean human rights, and works to change the narrative surrounding North Korea from one about nukes, violence, and Kim Jong Un, to one about the 24 million people living in the country who have no part in their government's foreign policy, and the abuses that they suffer under that government.  For more information on LiNK, check out its website:  http://www.libertyinnorthkorea.org/

Travis is fundraising with the goal of raising $1000 -- he's about a third of the way there so far! He'll have loads of informational materials about LiNK and the refugees they've assisted, along with small gifts such as stickers, patches, and flags for people who donate.  More information about this fundraiser can be had at the Information Booth this Sunday.


Holiday & Winter Markets

As hard as it is to believe, this Market is the second to the last one of the season. Where did the time go? We had a wonderful time this year and hope you did as well. Of course, we still have the Holiday Market to look forward to (on Sunday, December 7).

Applications for Winter Market available via OFAM website (www.olneyfarmersmarket.org).  Orientation meeting will be held for all vendors in December - date to be announced later.


  CHEF DEMONSTRATION

Jim Benson, Eleven Courses Catering & Event Co.

Jim Benson is the Executive Chef and Owner of Eleven Courses Catering & Event Co.  Chef Benson started his career as a private chef over 10 years ago, bringing a first class restaurant experience directly to his clients.  Small intimate (often multi-course affairs; ah ha! Eleven Courses) soon gave way to large ones.  The challenge of bringing a top-of-the-line, unwavering and consistent culinary experience to 100's or even 1,000's is not an easy feat.  It takes vision - the right team, the right equipment and lots of logistics planning.

Although today, Eleven Courses mostly caterers weddings, milestone occasions, corporate soirees, we still hold on tightly to our mantra: A Private Chef Approach. "Our approach to catering - fresh, vibrant cuisine, with a focus on designing menus that artfully come full circle from beginning to end - never waivers. We stay true to our catering values and philosophies - each event is treated like we are cooking for one."  This means that we always have an executive chef on-site and the proper equipment needed to bring a first class restaurant experience to each event.

Like many great chefs, Chef Bensonís path was not culinary school, but the world his classroom.  Chef Benson traveled all over the world to gain first hand experience with various foods and cultures.  Eleven Courses specializes in custom menus, so truly understanding the art of food in another cultures is imperative to our success.  This goes for local and regional cuisine as well.  Each year, Eleven Courses takes a culinary tour to a different spot on the globe and comes back to the kitchen with refreshing, new perspectives and recipes.

The result - a fulfilling culinary journey that combines cutting edge techniques and innovative cuisine coupled with unparalleled red carpet service.

Eleven Courses also caterers the VIP tent for many exclusive regional food and wine festivals, including the National Harbor Food and Wine Festival, Taste of Tysons and Great Grapes in Hunt Valley and Reston.  Additionally Chef Benson produces several spectacular foodie events which are open to the public regularly throughout the year, including their signature Seven Course Artisan Beer and Bacon Tasting (redefining the duo into a fine dining affair) and Wine & Truffles.  Notably, Eleven Courses was chosen to put on their Wine & Truffle tasting for the VIP guests following Andrew Zimmern's speaking engagement (Bizarre Foods, The Travel Channel) at the Hippodrome.

Chef Benson has recently been featured on WBAL, NBC News4, WUSA 9, Fox 45 (Baltimore) and Fox 5 (DC), News Channel 8 (DC) and in the Washington Post for his unique approach to catering and stand-out cuisine.

Recent Awards: WeddingWire Coupleís Choice Aware 2014; Talk of the Town Excellence Awards 2014

This Sunday Chef Benson will be preparing Wild Mushroom Gnocchi with Blue Cheese Brown Butter Sauce, Fresh Tarragon, Candied Bacon.

Blue Cheese Brown Butter Sauce Ingredients

  • 12 oz of wild mushrooms (shiitake, oyster and crimini recommended)
  • 6 slices of bacon
  • 6 oz of blue cheese
  • 2 tablespoons of fresh tarragon (minced)
  • 1 1/4 sticks of butter
  • black lava salt to taste
  • 2 tablespoons maple syrup
  • 1 cup white wine (Sauvignon Blanc recommended)
  • 2 tablespoons white truffle oil

Gnocchi Ingredients

  • 1 teaspoon ground table salt
  • 1 large potato
  • 2 eggs
  • 1 cup ricotta cheese
  • 1 cup parmesan cheese (grated)
  • 1 stick of clarified butter
  • 3 cups of flour

Blue Cheese Brown Butter Sauce Directions

Place bacon on a non-greased baking sheet and cook on 425 in the oven for 10 mins or until crisp and golden brown. Make sure to pat bacon dry of any grease residue.

Saute cooked bacon and wild mushrooms in a pan with 1 1/4 sticks of unsalted butter, maple syrup and white truffle oil on medium heat. Add in blue cheese, once melted add in 1 cup of the white wine and two table spoons of minced fresh tarragon. Bring to a boil; reduce by half. Add black lava salt to taste.

Gnocchi Directions

Boil and mash the potato, then mix in egg and salt and whip until fluffy. Add ricotta cheese, parmesan, butter and flour. Knead until smooth. Shape into 1/4 inch rolls and cut into 1/2 inch lengths. Lightly make in impression with your fingertip on each piece and dust with flour. Boil salted water and add the gnocchi. Cook ONLY until the gnocchi rise to the surface. Drain and serve with your blue cheese brown butter bacon sauce.


 CRAFT MARKET PARTICIPANTS THIS SUNDAY
(Depending on the Weather)

For more information, check out their website.

ArizonaWood
Bozie's Bags
Doll Clothes by Gail (Gail Brodrick)
I Etch Glass
Knits and Silks
Life Facets
My Therapy
Necklaces4U
Niswander Ceramics
(check out the Pinterest site that Laurie set up:
 http://www.pinterest.com/NisCeramics/olney-farmers-and-artists-market-in-the-autumn/)
Olney Quality Woodcrafts, LLC
Seaglass, Silver and Shells
SFB
Crafts.com
Soaplicious HandCrafted Soap
Sugar Lily Hairbows
Therapeutic Jewels -- AccessAbility MedCare, LLC
Unique Creative Soaps


TRASH DISPOSAL ISSUES

We are asking customers for their help dealing with an overflowing trash issue. We can handle the recyclables, but we would be most appreciative, if they would dispose of any other trash at home.  The hospital is appreciative too!


A reminder to all of our visitors: the Market provides vouchers for our neediest customers, so they can double the amount of produce they purchase.

Donations for the Market Are Tax-Deductible!

The Friends of the Olney Farmers and Artists Market is a non-profit organization, and therefore is a great place to make a last minute donation.  Our needs include new tents, banners, signs, and van repairs.  We ill be grateful for any and all support.  Thank you!!


OFAM Online Store - Help Support the Market!!

Check out our  OFAM Online Store !  Help support the market by purchasing selected merchandise, including t-shirts, hats, tote bags, coffee mugs, water bottles, and magnets. They make great gift items too! Come on folks, let's see those shirts & hats at the market!!

OFAM News
  • Keep up with the Market via the OFAM Blog, written by our own Judy Newton. And be sure to "like" us on Facebook - check our page out some time - great photographs and comments, all due to the wonderful efforts of Amy Harbison.

  • Connecting with Our Community (on Montgomery County public access TV) interviewed OFAM volunteer Kathy Kidd about the Market last week.  Click here to see the entire interview.  Host Karen Allen and Kathy discussed the rapid growth of the Market and how it's not just a great place to buy fresh locally grown produce any more.  It's now a destination point where you can watch visiting featured chefs, wonderful artists and much more at our now year-round Market.
  • The Market would like to thank Kathy Brumberger for her generous donation.  Also Robyn and John Quinter for replacing our poor worn-out Texas Pickles sign!
  • Janet Terry was the guest speaker at the Olney Rotary Club's first meeting of 2014.  She spoke about our second annual Winter Market and urged everyone to come out and support the Market and its local artists, craftsmen, farmers, musicians, and food vendors.
  • On September 26, 2013, the GEORGETOWNER carried a story on the Market's first fundraiser -- "5 Star Chefs Wow for Friends of Olney Farmers Market."
  • On August 12, CNN Money published an article on its website about the Best Places for the Rich and Single [to live].  Olney, MD, was #9, and the Market was listed as one of the reasons for it making the list.
  • On July 24, 2013, GazetteNet.com published a story about the Market's "Farm to Fabulous" fundraisers.
  • Watch our market video from the May 19, 2013 market, thanks to Doug Terry!
  • Keep up with the Market via the OFAM Blog ,written by our own Judy Newton.  And be sure to "like" us on Facebook -- check our page out to see some great photographs and comments.
  • On May 20, 2013, American Food Roots headlined the Market in its article "A Good Crop of farmers markets blooms this season."
  • On May 8, 2013, the Gazette.net published an article on the Market, "Spring kickoff for Olney Farmers and Artists Market."  Also read their March 13, 2013 article, "Olney market organizers cooking up ideas for spring season."
  • Check out the Washington Post interactive map for area farmers' markets, published April 30, 2013.  The Market is listed in their Going Out Guide!
  • This newsletter was included in the Washington Post article, "From farmers markets, the e-mail I'll always open," published April 30, 2013.
  • The Washingtonian Magazine included us in its Farmers Market Directory 2013, published in May 2013. Also in the May 2013 issue, the Washingtonian Magazine included our opening in its web article "Beyond Brunch:  Unusual -- But Still Really Fun - Ideas for Mother's Day," published on May 3, 2013.
  • The Washington Business Journal ranked the Olney Farmers & Artists Market as a Top 25 Farmers market in its April 22, 2013, edition.  This is a huge honor, and the Market ranking will be featured in its upcoming 2014 Book of Lists ranking the top 2800 local organizations.

To Receive Information . . .

Keep up with the Market via the OFAM Blog, written by our own Judy Newton.  Please "Like" us on... Facebook  for updated Market news, and Follow us   on Twitter!!  Our Facebook page has reached nearly2,000 people!!!  And we have over 1,000 Facebook friends , so stay connected!

Subscribe  to our weekly newsletter, chock full of information about what is planned each Market day.  Fill in the form and say Subscribe!  You'll join our growing list of informed market patrons (over 1,000 and growing) who know what they're looking for and where to find it!


Olney Farmers & Artists Market -- In Partnership with...

Sandy Spring Museum , Manna Food Center Our House , and growingSoul

Over the course of the year, the Market raises funds to be used to help our neediest customers.  If a farmer or member of our Steering Committe knows someone how has lost his/her job and/or is desperately in need, the Market offers vouchers that will double the amount of produce the customer can buy, with a maximum limit of $15.  No questions asked and no identification is necessary.


The Friends of the Olney Farmers & Artists Market is a 501(c)(3) non-profit organization