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Welcome to the Seventh Annual
Olney Farmers & Artists Market!

Location: Prince Phillip Dr. & Olney-Sandy Spring Rd (Rte 108) on the grounds of the MedStar Montgomery Hospital Thrift Shop
Dates and Time:  Sundays, 9:00 am to 1:00 pm, from May 12 through November 2, 2013

Sunday, May 19, 2013

 Special Note from our Market President

 I want to thank everyone who attended Opening Day and made it such a success.  Thanks also go to the vendors.  Shoppers kept observing how many vendors were there, and how the Market seemed to be so full of life.  It was a beautiful day albeit a bit windy). And everyone seemed to be enjoying themselves.

Some vendors might not appreciate the importance of heavy weights to secure tents from blowing way. Weights MUST be heavy enough to ensure a tent is safe even in brisk winds.  In addition, the Market No-Dog Policy (other than service dogs) must be emphasized.  We appreciate your understanding.

 What's New At the Market This Week?

Don't forget to stop by the  Bangladesh Zest  food stand and welcome back Frances Gomez.  We've missed him gratly.  Also, Eat a Little Something is still preparing the best omelets and burritos.  Order your omelet and then go to Zeke's Coffee for some caffeine while you wait for your omelet.  If you're more inclined to drink tea, just stop by The Tea lady -- she has both hot and iced tean available, in a variety of different tuypes of teas, as well as flavored ones.

For lunch, be sure to return to Eat a Little Something for their falafels.   If you don't feel like a falafel, then head over to Frankly...Pizza.  Best hand-made healthy pizza in town!  Dalat Deli is always good for lunch as well - besides their amazing chicken noodle soup, they serve a variety of Vietnamese dishes.   There's a new fishmonger in town -- Salt River Lobster.   Shrimp, scallops, lobster, fish, smoked fish, and other seafood are available for sale.

And of course, there are ample vendors who can handle your sweet tooth.  Fresh pastries, cookies, scones, and other breakfast rolls can be had at Canela's, Atwater's, Le Printemps, and Small Comforts Bakeshop.    You can also get cupcakes from the Cupcake Lounge and Small Comforts.  And of course, your chocolate addiction can be fed at Steven Howard Confections .

There are also healthy alternatives -- Sweet Nuttings has Cookinuts, you can get fresh granola from Ester's, and you could always  head back to Frankly...Pizza.

The flowers at M&M Plants/Plantmasters, and Farmhouse Flowers & Plants are absolutely gorgeous.

If you have something that needs to be sharpened (knives, tools, and scissors), then bring them with you this Sunday. Ron Berman Sharpening will be at the Market ready to put a new edge to any of your items. He did a fine job on an old pocket knife of mine this past Sunday So don't forget - bring your knifes, tools, and scissors to the Market, drop them off for Ron to sharpen while you're seeing what else is available at the Market. This will be the last time he'll be at the Market in May; however, he'll be back for three Sundays in June, and other Sundays in July and August.  I'll be sure to let you know when he'll be coming.

The farmers are beginning to harvest their spring crops, and the biggest news is that they have STRAWBERRIES and ASPARAGUS.

STRAWBERRIES

Look for strawberries that are fully ripe and deep red in color. They don?t continue to ripen after they are picked. It?s best to eat strawberries on the same day they?re purchased. They are at their best when allowed to come to room temperature.
 

Seek out berries where the color has spread from one end to the other. Also look for berries where the strawberry?s leafy cap is fresh and green.  Rinse them with cool water in a colander, drain, remove the caps and eat them out of hand or use in a favorite recipe. Drizzle a small amount of balsamic vinegar over prepared berries. You?ll be surprised at how tasty they are when served this way.

Strawberries can be used in a variety of ways - from sides, salsa, salads, drinks, desserts, jams and jellies, and more.  But how about in a Grilled Cheese Sandwich?  Here's a recipe from the Florida Strawberry Growers Association website: Click here to find more recipes using fresh strawberries in unusual ways.

Grilled cheese, the iconic American sandwich, is a favorite of most kids growing up and never stops being comfort food, even to adults. Crisp and buttery outside and gooey with melted cheese inside, it?s the perfect sandwich, even in its most basic form.  But add some strawberries, strawberry jam, and a sprinkling of powdered sugar, and you have something that melts in your mouth and tastes like a fresh, piping hot cheese Danish.

I.                   Strawberry Grilled Cheese with Strawberry Balsamic Relish

  • 1 teaspoon honey (preferably raw, local honey)
  • 1 teaspoon good quality balsamic vinegar
  • 1/2 cup (75 g) diced fresh strawberries
  • 4 slices of your favorite bread [fresh Sourdough is perfect)
  • 4 teaspoons butter, at room temperature
  • 3 slices American Cheese
  • 3 tablespoons strawberry preserves
  • 1 teaspoon powdered sugar, for garnish (optional)

Mix together the honey and vinegar in a small bowl and stir in the strawberries; then set aside while you make the sandwiches.

Spread a teaspoon of butter on one side of each slice of bread. Place a slice of bread (butter side down) on a cutting board; top it with 1 1/2 tablespoons of strawberry preserves and 1 1/2 pieces of cheese. Place the remaining slice of bread on top (butter side up).

Grill the sandwiches in a large skillet over low heat until golden on both sides.

To serve, transfer each sandwich to a plate and sprinkle on a dusting of powdered sugar if desired. Spoon the strawberry and vinegar mixture on top, and serve hot.

ASPARAGUS

How to Select and Purchase Asparagus:

Select bright green asparagus with closed, compact, and firm tips. Also look for cut ends that are not dry. Select asparagus stalks that are about the same thickness so cooking will be uniform. Thickness does not influence quality. If the tips are slightly wilted, freshen them up by soaking them in cold water. 

How To Store Fresh Asparagus:

Storage of fresh asparagus is important. Fresh asparagus must be kept refrigerated at all times.  Wrap a moist paper towel around the stem ends and place in the refrigerator.  Keep fresh asparagus moist until you intend to use it.

How To Cook Fresh Asparagus - Cooking Tips and Times:

Saucepan or Steamer:
Cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes.

Frying Pan:
Place a strip of folded aluminum on the bottom and up the sides of the pan, extending over the edges. Bring water to a boil; add asparagus spears and cook, uncovered, until crisp-tender, 3 to 5 minutes. Use foil strips to gently lift the spears to a serving dish

Double Boiler or Percolator:
To steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator with the tips extending an inch or more above the boiling, salted water. (A glass cooking vessel works best.) Cover and cook until tender, 5 to 8 minutes.

Stir-Fry:
Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.

Oven:
Preheat oven to 425?F. Wash the asparagus and snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan. Drizzle the asparagus with olive oil until well coated. Sprinkle with salt and pepper. Roast the asparagus in the oven until tender, approximately 12 to 18 minutes, depending on the thickness of the asparagus spears and until the desired tenderness.  For a fresh taste, roast whole slices of lemon along with the asparagus.  You'll need 2 lemons, thinly sliced, asparagus, olive oil, chopped fresh oregano (about 4 teaspoons), salt and pepper to taste.  Prepare as usual (see above).

Barbecue Grill:
Drizzle the asparagus with olive oil until well coated. Sprinkle with salt and pepper (if desired). Place the asparagus on the barbecue grill over medium-high to high heat and roast for approximately 8 to 10 minutes, or until desired tenderness. If roasting on the barbecue, the asparagus requires constant turning to avoid burning the bottom.

Microwave:
Microwave fresh asparagus by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway through cooking time.

 

NOTE TO VENDORS:  If you would like to have something highlighted in the "What's New" section for a particular week, please send me an email at kathyconsmith@aol.com. It could be something like newly available fruits or vegetables, new food offerings, new products, and/or items available for special events.  In addition, if you would like to have something changed or added to your listing in the "Who's at the Market" section, please let me know as well.

Chef's Demo -- Chef Linda Anselmi

Chef Linda Anselmi joins us at 11:00 am on Sunday.  Currently, Chef Anselmi is the personal chef for Cal Ripken Jr.'s family.  Anselmi focuses on balanced eating using high end ingredients for health-conscious family dining.  Chef Anselmi has worn many chef hats -- as a research and development chef for Tulkoff Food Products, an Executive Sous Chef, a culinary instructor, and a cooking column writer.  Come by and meet Linda!

The demonstration will start at 11:00 am in the Chef's Tent behind the Market Information tent.

 

Music provided by Pat O'Neill Band

The Pat O?Neill Band was formed in the summer of 2010.  They played their first show at a Silver Spring coffee shop called The Coco Moka Cafe and created a following almost immediately. They describe their music as a unique blend of rock, folk, and blues.

Since then they have had some of the finest musicians in the area play with them ? such as vocalist Lauren Raymond and drummer Michael DeWoody ? but the core of the band, Pat, Mike and Eric has stayed a constant. They have delighted audiences at La Mexicana in Germantown, The Music Cafe in Damascus, The Royal Mile Pub, Sergio?s Place and  the VFW in Wheaton,  as well as many private parties around the Washington Metropolitan Area  

Winery at Olney -- Award Winning

Four of The Winery's varietals earned bronze medals in teh prestigious 2013 Finger Lakes International Wine Competition.  Wineries from all 50 states, 4 Canadian provinces, and 20 countries entered a total of 3,505 different wines in the year's competition.  The Finger Lakes International Wine Competition is the second largest wine competition in the United States.

The Winery at Olney's bronze medal winners were its For Your Eeyes Olney Cabernet Sauvignon, Iridescent Ruby Merlot, NZ Blanc Sauvignon Blanc, and Georgia Avenue Peach Chardonnay.

For more information about the Windery, click here.

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!!!

"Be Fit -- Be Well" Tent

Clark Mollenhoff will be offering community-style acupuncture at the Be Fit -- Be Well Tent this Sunday.  He will meet with you for a short consultation to get a basic understanding of your interest or curiosity in acupuncture. He will then design a very simple treatment to introduce you to acupuncture and boost your body's healing abilities. Clark's services will be available between 10 am and 1 pm.

This Week's Community Tents

  • Jeremy's Run, now in its fifth year, is a race to benefit the Partnership at Drugfree.org, the Jeremy Glass Memorial Scholarship Fund at the Kolmac Foundation, and The Family Support Center's middle and high school program "Lights On."  This race is in memory of Jeremy Daniel Glass, who at the age of 20, died of complications due to drug addiction.  Jeremy was a very kind, intelligent, passionate and sensitive person, much loved by his family and friends. He fought what was ultimately a losing battle against a terrible disease that afflicts so many. This race is dedicated to both his memory and to the memory of all who have perished from this tragic illness.  Over the past 4 years, Jeremy's Run has donated $85,000 to drug prevention and treatment. Jeremy's Run is also funding the drug prevention program that the Family Support Center has created for MoCo Public Schools.

    The race will begin and end in the Fair Hill Shopping Center parking lot.   Participants can choose between a 10K race, a 5K walk/run, or a 1 mile fun run. On-line Registration will close on Friday, May 24th at 11:00 am.). Packet pick-up will be held on Saturday and Sunday before the race (see Registration Section for details). Race-day Registration and same day packet pickup will begin at 6:30 am and will end promptly at 7:30 am.  This year we have a redesigned 10K couse that is LESS difficult than in previous years.  We are going "green" again this year with a Virtual Race Bag. The bag will come to our participants by email and they can pick what they do and don't want.
  • Sherwood High School Plants and Vegetables Sale:  Sherwood High School students enrolled in the school's Horticulture Program have been producing plants (native perennials, bedding plants, geraniums, tomatoes) during the school year.  With school ending in a couple of weeks, they will be selling what they grew at the Market this Sunday.  Although learning about plants usually begins at a young age, when kids grow a bean in a paper milk carton, teacher Jill Coutts has expanded on that, planting a seed within her horticulture students to expand their knowledge, which could lead to solving environmental problems — as well as future career opportunities.  In a commercial-sized greenhouse that sits behind Sherwood, Coutts and her students grow a variety of plants, ranging from vegetables to grasses to an abundance of native species, including coneflowers and black-eyed susans.  Some of these will be among the plants on sale at the Market.  Proceeds from the Sale will go back into the program to pay for supplies.

Vendor Spotlights

Nepali by TDM is a women's accessory line which strives to merge fashion and sustainability.  All of our products are hand-made by our team of Nepalese women artisans using natural fibers, eco-friendly processes, and intricate workmanship passed down through generations.  Our profits support these women by providing them with above-market compensation, access to health care, and full scholarships for their children to attend school.  Available for sale will be scarves selling in the $20-40 range, and fun beach bags @ $20 each (not shown on its website).

During a 2007 visit to Nepal, founder Michelle Baldwin discovered inspiration. Surrounded by the skill of the Nepalese women weavers and the luxuriousness and vibrancy of the natural fibers, she knew she had stumbled upon something amazing. In a combination of social sustainability, fashion, and quality the Nepali by TDM accessories line was born.

Nahone Photography -- As Schmuel Vick says on his website (Sammy as he is generally known), photography is primarily about the interplay of abstraction and concrete representations.  He is interested in the exploration of the splendor of ordinary things -- in articles of nature and objects that are man-made, in items as a whole and in abstracted parts of those items. There is so much beauty in the structure and fabric of the world and how its parts are put together and that beauty provides an endless stream of possible photographs.

He has a variety of interesting collections available for sale (at the Market and/or on his website) -- scenes from Baltimore's Bolton Hill, Nature, Baltimore Architecture, Graphic Arts, Reflections, and so much more.

Don't Forget -- New Crafts and Antiques Market at Sandy Spring Museum

 

The Sandy Spring Museum will be the scene of a new Crafts and Antiques Market starting Saturday, May 11th, and running through the last Saturday in October.  Hours will be 9 am to 1 pm.  There will be juried craft vendors and antiques, as well as food vendors, caf? seating, and music.  Vendors can apply online at olneycraftsmarket.com. 

So mark your calendars -- Saturdays, Classy Crafts & Antiques Market, and Sundays, Olney Farmers and Artists Market.

Who's at the 2013 Market...

Click here for the Vendor listing page.

History - How did the Market Come to Be?

The first market opened in 2007, with about a dozen vendors.  It came about almost by accident.  Our founder, Janet Terry, had the idea to start one after visiting the beautiful Farmers Market in Charleston, South Carolina.  When she returned to Olney, she asked some friends why Olney didn't have a Market like the one in Charleston.  She showed them some pictures, and the next thing she knew, she was asked to speak before the Greater Olney Civic Association.  

People got so excited at the thought of a Market that a committee was formed on the spot.  The next day, Janet drove to Baltimore and got the Market incorporated.  

She constantly heard from people who said the committee was moving too fast, that there wasn't enough farmers for another Market, and that "it just couldn't be done."  After all, by then it was already July.  But the more obstacles they faced, the more motivated the committee members became to open the Market.  

The first Market opened in October 2007, on the site of the new Harris Teeter at Olney Town Center.  State Senator Karen Montgomery helped to get a lease from the shopping center.  The first season lasted 6 weeks.  The rest is history.

OFAM NEWS, ETC.

To Receive Information . . .

Please "Like" us on... Facebook for updated Market news, and  Follow us  on Twitter!!  Last week our Facebook page reached 984 people.  We have over 500 Facebook friends, so stay connected! 

Subscribe  to our  weekly newsletter, chock full of information about what is planned each Market day.  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 the Sandy Spring Museum, Manna Food Center, Aunt Hattie's Place Inc., 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 Committee knows someone hs just 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.

    See you Sunday, May 19th!!