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

If you would like to make a donation to  the Friends of the Olney Farmers and Artists Market using a printed donation form, please go to our Donation Page.

OR

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.

 

No Pets & No Smoking
 Pl

Welcome to the

Olney Farmers & Artists Market!

Location:  2801 Olney-Sandy Spring Rd, at the corner of Prince Phillip Dr & Rte 108, Olney, MD

Day & Hours: YEAR-ROUND MARKET, every Sunday from 9 am to 1 pm

Main Market runs from Mother's Day to the first Sunday in November. Our pared-down market starts the next week, with our yearly Holiday Market usually scheduled for the first or second Sunday in December.

*** MARKET WILL BE HELD RAIN OR SHINE ***
NOTICE -- DOGS ARE NOT ALLOWED ON THE MARKET GROUNDS


Check out Facebook for the most up-to-the-moment Market news and notices.

Don't forget to follow our 
Market Blog, prepared by Judith Newton. She provides great

pictures and fun (and informative) comments on each week's Market.


Winter Market applications are now available -- the deadline for submitting them is Nov 1, 2017.


*** CHEF DEMO SCHEDULE for September 24 -- Susan Wallace, Pastry Chef ***

Susan Wallace has had a passion for baking from the early age of three, when her mother, a former food writer for the Ladies' Home Journal magazine, presented her with an Easy Bake Oven. She graduated from the International Culinary Arts Institute of Baltimore and went on to work for The Ritz-Carlton Hotels in Washington, DC and Boston, Massachusetts, The Chatham Bars Inn on Cape Cod, Massachusetts, and the Mandarin Oriental Hotel in Washington, DC. Wallace became pastry chef at BlackSalt Fish Market & Restaurant in DC as one of the opening team chefs. During her tenure, she was promoted to Corporate Executive Pastry Chef of Black Restaurant Group overseeing BlackSalt, Republic, and Pearl Dive Oyster Palace/Black Jack in DC and Black’s Bar and Kitchen in Bethesda, Maryland.

After taking the helm of the pastry department at BlackSalt, Wallace was nominated for Best Pastry Chef by the Restaurant Association of Metropolitan Washington in 2012, 2013, and 2015.

Wallace’s innovative desserts are modern interpretations of classic recipes utilizing seasonal and unexpected ingredients. Her signature dessert is Butterscotch Pot de Crème with Milk Chocolate, Almond Brittle, Scotch Milkshake, and Butter Shortbread.

In January 2017, Wallace started her own company, SweetFreakz, focusing on her acclaimed brittle.

Wallace has participated in James Beard dinners on Cape Cod as well as at the James Beard House in New York City. Her personal recipes have been featured in top industry publications such as Chocolatier and Pastry Art and Design. She has also been an active member of the Washington community as a member of Les Dames d’Escoffier, DC, a mentor in DC Central Kitchen’s culinary mentoring program, and an ardent supporter of Martha’s Table. Most notably, Wallace has been involved with Best Buddies Virginia as a participant in their annual Life is Sweet fundraiser for many years, serving as the chairperson for three years.

Wallace lives in Washington, DC, and enjoys collecting cookbooks, vintage kitchen collectibles, and other memorabilia.


Susan Wallace Recipe -- Pecan Pound Cake with Spicy Apples

10 1/2 ounces unsalted butter, softened

2 3/4 cups confectioners' sugar

6 large eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups toasted pecans, coarsely chopped

In medium-sized mixing bowl, or on electric mixer with paddle attachment, beat together butter and confectioners' sugar. Scrape well.

Add eggs, one at a time, scraping well between each addition.

Add flour, baking powder, and salt.

Scrape again and mix till combined.

Add pecans.

Place batter in prepared 9 1/2" x 5" x 3" loaf pan. (Greased and floured, or greased with parchment paper on bottom).

Bake at 350* F for 30-45 minutes, or till cake tester or knife inserted comes out clean. Cool. Slice into 10 pieces.

Spiced Apples

3 medium-sized firm, crisp apples, such as HoneyCrisp or Empire, cored

and cut into 1/4" slices

2 tablespoons unsalted butter

1/2 cup granulated sugar

1/2 cup apple cider

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon salt

In medium-sized skillet, sauté apples, butter, sugar, and cider for about 3 minutes.

Add spices and salt.

Cook till apples are tender, about 3-6 minutes.

Top each slice of pound cake with sautéed apples.

Serve with sweetened or spiced whipped cream, or ice cream, if desired.

Variation: Lemon Poppyseed Pound Cake with Spicy Asian Pears

Substitute zest of 1 lemon and 2 tablespoons poppyseeds for pecans in pound cake

-switch apples to Asian pears

-switch amounts of ground cinnamon and ground ginger to 2 teaspoons

ginger, and 1 teaspoon cinnamon in spiced pears

FYI -- HoneyCrisp and Empire apples, Asian pears are available from MacBride & Gill, Falcon Ridge Farm, Westminster, MD


NOTE: Sheilah Kaufman's Garlic Dip recipe has been posted to the OFAM Recipes Page.
*** GUEST MUSIC PERFORMERS for September 24 --
 
This Sunday we have students from the Treehouse Music School in Highland, MD.

1st set -  The Breeze featuring Ella

2nd set -  Call Shotgun

"The Tree House School of Music teaches students to play, write, reord, and perform music in a professional band setting. Students learn the roles and importance of their instruments by taking lessons from professionals, starting (and rehearsing with) a band. They will ultimately perform shows and write an album. The School's goal is to promote creativity and teamwork in a safe, clean environment while giving musicians the skills they need to be successful."


*** FUTURE CHEF DEMO SCHEDULE ***
 
Oct 01 -- Joan Nathan, author of King Solomon's Table

 

*** Joan Nathan is a frequent contributor to The New York Times and other publications. She is the author of eleven books, including Jewish Cooking in America and The New American Cooking, both of which won both James Beard Awards and IACP Awards.  Her latest book, King Solomon's Table, is a fascinating history of the Jewish people told through stories and recipes.  It will be available for purchase.  We will also be sampling food made from recipes in the book. ***


Oct 08 -- MEATBALL FESTIVAL (new event -- MD Comptroller General Peter Franchot tentatively scheduled to be a judge

Oct 15 -- Susan Deibert, National Press Club

Oct 22 -- Sheila Crye, Young Chefs Inc.

Oct 29 -- TBA

Nov 05 -- TBA

*** BE FIT TENT Schedule ***

Sep 24 -- Nothing scheduled

Oct 01 -- Trish Twiford, The Spring Yoga & Natural Health Center

Oct 08 -- The Well Space Holistic Health

Oct 15 -- Jackie Eisen

Oct 22 -- Nova Care Rehabilitation -- Injury and Balance Screening

Oct 29 -- Mark Malakoff, Kang's Black Belt Academy

Nov 05 -- Mark Malakoff, Kang's Black Belt Academy


*** MARKET NOTICES ***
 
Ella's Bake Shop will be offering the following on Sunday:

 

·  Fruit Parfaits! 
(Homemade pound cake with fruit topped with homemade whipped cream!)

·  Orange-Ginger Shortbread Cookies

·  Chocolate/Sweet Potato Bread

·  Austrian Spitzbuben (delicate butter cookie with tart jam)

·  Chocolate Stout-Infused Cookies

·  Variety of Pies

·  And More!

 
Falcon Ridge will have lots of Paw Paws this weekend. They also have wonderful, sweet hard kiwis as feature fruit. Get them while they last! They'll also have Honeycrisp applies, Empire applies, Crimson Crisp apples, and Grimes Golden apples. Asian pears are at their peak for Nataka and Hosui varieties. They are sweet and juicy. Some of their oranges are starting to show color and they may have limited qualities of Maryland-grown citrus by the end of October. They're going to investigate more hardier types of citrus for their orchard.
 
Southern Cross Bakery will be returning to the Market this Sunday.
 
Mashi Market (with its fabulous Korean rice bowls) unfortunately has decided to cancel the rest of the season.
 
Jewelers at the Market September 24 will be:
 

Marilyn Hummer -- Beadazzling Designs 

Lorianne Bartlett -- Pax Lorianna 

Ellen Kalin -- Abstract Painting Prints 

Diane Shaplin 

Sue Evanson -- Tres Jolie Designs 

And new to Olney market -- Sandra Mardini

 

 

 

 


 

 

 

 
 
 

 

 

 

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