It’s finally here – SPRING! March 20th might mark the official start of the season, but it’s not until the first local vegetables drop that the humdrum of winter is erased. It may have only been 30 degrees and the coffee may have been used as equal parts energy booster and hand warmer, but yesterday was the opening day of the Baltimore farmers’ market. The space under the Jones Falls Expressway was abuzz with local artisans and a frenzy of eager shoppers alike.
Matt and I look forward to this time of year because it accompanies one of our favorite activities. The Sunday brunch! No, not the kind you order in a restaurant. The kind that brings friends together in the kitchen to create a spread of wildly delicious dishes from the fresh, local produce found at the market. We’re beyond lucky to have a circle of friends that share a love of food AND have the culinary talents to support it.
AT THE FARMERS’ MARKET
Farmers’ market mornings start very early. The early bird gets the worm and the early shoppers get the best produce! We try our best to get down to the market before 8am, but sometimes the snooze button is all too tempting.
The parking situation under the bridge fills up VERY quickly. Alternatively, there is a parking garage at the hospital across the street you can utilize. Hang onto your parking ticket and head to the booth with the sign “Farmers’ Market & Bazaar” to get your parking validated! It is next to the ATM, but hopefully you’ve already brought cash!
After grabbing some coffee, we start with a lap around the entire market before making any purchases. This is important because many of the vendors will have the same offerings, but you might find a better deal at the next table over. You will quickly realize what is in season because you’ll find it all over the place – right now it’s all about them beets, ’bout them beets, no lentils.
Due to the lingering cold temps this year, the selection of vegetables wasn’t as abundant as one would expect but there was no shortage of beautiful tulips, herbs, and root vegetables. One of the great things about this market is everything must be local. If it is not in season here you won’t find it but you can guarantee you’re getting the freshest product possible.
If cooking is not really your thing, there’s plenty of other options here. Many vendors are selling crafts or local honey. There is even a section in the back peppered with local beer, wine, and distillery tents. You can pick up a danish and fresh squeezed orange juice. You can walk around and try samples of salsa, cheese, and sliced fruit. Or you can simply grab a coffee from Zeke’s and people watch.
We always head immediately to the kitchen after the farmers market. If you can’t ignore your growling belly, there are several vendors selling prepared foods to tame your hunger.
IN THE KITCHEN
First thing’s first, pop those bubbles already! It’s not Sunday brunch if there aren’t free flowing bubbles, am I right? Pro tip: Make sure you have these chilling while you’re shopping at the farmers’ market. Nobody likes warm bubbles, unless they are in the bath tub.
Try to keep in mind how you will be using your purchases as you’re picking them out. This week we honed in on some fresh beets and sweet potatoes.
We used a mandoline
A highlight from the table this week was a frittata made from eggs permeated with black truffle! Our friend and gracious host had some whole black truffle that he mingled with a few eggs still in their shells. The truffle really came through and the flavor paired with leeks made this dish absolutely drool-worthy. Brunch was rounded out with a french toast bake and some spicy sausage. And wine. So much wine.
The Baltimore farmers’ market is open every Sunday so if you’re looking for something to do, swing by! Grab a few friends, your shopping bags, and make a day out of it. Each week should feature new produce as it comes into season. We can’t wait for the tomatoes to arrive. Do you have a favorite vegetable you look forward to? To learn more, click here. Happy shopping, friends!
Cheers,
Megan + Matt!
