Recipe of the Week: Basil Watermelon Salad

Melons are all over the market this week! This cool and refreshing watermelon salad is a sure easy ‘crowd pleaser’ for your Labor Day weekend cook out or as a great quick side dish for during the week. 

Serves: 4      Prep Time: 20 min      Cook Time: None

Ingredients (Print)

watermelon reflect

  • 1/4 large seedless watermelon, cubed
  • 1/4 small red onion, sliced
  • 1/2 cup thinly sliced basil
  • 1 lime juiced
  • 2 TB balsamic vinegar, to taste
  • 2 oz crumbled feta cheese
  • 1 TB olive oil
  • Salt & Black Pepper, to taste


Gently toss all ingredients together in a bowl until combined. Serve chilled.

Suggestions: Serve on a bed of fresh arugula. Additional herbs can be added such as fresh mint and/or cilantro in equal parts. Refreshingly delicious with your favorite grilled chicken recipe such as our Barbecue Chicken Kebob recipe.

Sarena C. Glenn – Market Dietitian

Happy Labor Day Weekend!

Corn+Tomato Grill SOFT.jpgLet us provide all of your Labor Day cook out essentials!  Our farm fresh raised chickens and sweet peppers are perfect for making your Barbecue Chicken Kebobs. We have nice freshly dug potatoes for your potato salad. Top off those burgers by grilling our onions and peppers. Sweet cherry and heirloom tomatoes with our succulent corn on the cob will make a wonderful Tomato and Corn Salsa. Use our mouthwatering watermelons in a Basil Watermelon Salad. Summer is not over yet!

  • Eggs
  • Chicken
  • Tomatoes, including cherry tomatoes
  • PeachesProduce Soft Frame
  • Sweet Corn
  • Beets
  • Red and Green Cabbage
  • Onions
  • Red and Yellow Watermelon
  • Leeks
  • Honey
  • Apples
  • Sweet Peppers
  • Eggplant
  • Fresh Herbs including Fresh Basil
  • Cucumbers
  • Summer Squash
  • Okra
  • Greens Beans
  • Yellow Beans
  • Jam

Don’t feel like cooking? No worries, we’ll take care of you with our mouthwatering selection of freshly prepared foods from our vendors.

  • Baked goods
  • Barbecue
  • Jamaican jerk chicken
  • Crab cakes
  • Vegan main entrees and sides

Recipe of the Week: Barbecue Chicken Kebobs

 Thanks to a little lime juice and some smokey seasonings, our market fresh chickens, sweet peppers, and red onions all get to “sing” in this easy recipe. Who knew barbecue could taste this good and be this simple!

Serves: 4     Prep Time: 4.5 hrs (marinade)     Cook Time: 30 minutes

Ingredients (Print)

  • 4 boneless skinless chicken breast, cubedKabob SOFT
  • 12 sweet peppers, 1-inch pieces
  • 1 small red onion, 1-inch pieces
  • Wooden Skewers, pre-soaked overnight or in hot water for at least 1 hour


  • 1/2 cup barbecue sauce, divided
  • 1/4 cup freshly squeezed lime juice
  • 1 garlic clove, minced
  • 1 tsp butter
  • 1/4 tsp cumin
  • 1/4 tsp coriander


  1. In large bowl, combine 1/4 cup barbecue sauce with remainder of marinade ingredients. Place chicken in marinade, let sit in refrigerator for at least 4 hours.
  2. Build kebabs on skewers, making sure to alternate between peppers, onions, and chicken.
  3. Place kebabs on grill first, close lid to ensure radiant heat cooks chicken thoroughly, turning periodically and brushing with 1/4 cup of remaining barbecue sauce to get grill marks. Serve with our Basil Watermelon Salad and Tomato and Corn Salsa.

Suggestions: Other vegetables zucchini, eggplant, and apples-all available at the market are great additions to these kebobs.

Sarena C Glenn RD, LDN, MS – Market Dietitian



Melons are our reward for suffering through the heat

August 27, 2016 – When do you go at red and stop at green?

When you’re eating a watermelon.

watermelon slices

Did you know? Watermelons are an excellent source of vitamins A and C – and they have even more lycopene than fresh tomatoes.

Together we’ve been suffering through the hottest summer on record. Our farmers have been out in the scorching sun, working hard to bring fresh, Maryland produce to market. Here’s what’s coming in this week:

  • Watermelon
  • Cantaloupe
  • Peaches
  • Nectarines
  • Pears (Bartlett)
  • Apples (Summer Rambo, Ginger Gold)
  • Squash (Summer and Butternut)
  • Sweet Corn (non GMO)
  • Tomatoes (beefsteak style and heirloom – including valencia, green zebra, moskovich, nepal, and woomato)
  • Beets
  • Beans
  • Bell Peppers (many assorted colors)
  • Eggplant
  • Cabbage (green and red)
  • Mushrooms
  • Carrots
  • Garlic
  • Onions
  • Potatoes
  • Cage Free Eggs
  • Honey
  • Fresh Ground Nut Butters
  • Fresh Cut Herbs
  • Fresh Cut Flowers

>>Our dietitian has a great recipe using market-fresh eggplant, squash, onion and garlic

And don’t forget the delicious and healthy prepared foods from our other vendors:

  • Baked goods
  • Barbecue
  • Jamaican jerk chicken
  • Crab cakes
  • Vegan mains and sides


Recipe of the Week: Roasted Vegetable Chickpea Salad

A quick way to spice up those vegetables.  Serve as main meal, a side dish, or stuff into some pita bread! Stores great in the refrigerator.  Also great for lunch the next day!

Cropped Rsted Veg Chic Salad

Serves: 4, Prep: 15 min, Cook: 30 min


  • 1 medium squash (green or yellow)
  • 1/2 medium eggplant
  • 1 small red onion
  • 1-15 oz can of chickpeas, drained
  • 2 oz feta cheese
  • 1 garlic clove, minced
  • 1 TB fresh lemon juice
  • 1/4 tsp oregano
  • 3 TB olive oil, divided
  • Salt & Black Pepper
  • Non-stick cooking spray


  1. Preheat oven to 425 degrees F. Line two sheet pans with foil and spray with nonstick cooking spray. In a large bowl, combine 2 TB olive oil, oregano, salt, black pepper, and minced garlic.
  2. Dice squash, onions, and eggplant into 1 inch pieces. Add to bowl and toss to coat. Put vegetables on sheet pans in a single layer.
  3. Place sheet pans in pre-heated oven, roast for 30 minutes, stir halfway thru.
  4. Once vegetables are cooked, allow to cool for 5 minutes.
  5. In a bowl, toss together cooled vegetables, lemon juice, feta cheese, and chickpeas. Serve room temperature or refrigerate for later.

Free Bike Giveaway – Saturday August 20, 2016

August 20, 2016 – Welcome Jamsquad Cycling to the market!

JAMSQUAD Cycling is a small Baltimore non profit that performs cycling miracles. They collect unused bicycles and refurbish them to like-new condition and provide them to children without the means to buy one.boy and bike

Jamsquad will be at the market this weekend with 25 bikes to give away. If you or your child need a bike, come on down early on Saturday August 20, 2016. We open at 9 am. If Jamsquad has one in your size, and you’re the first one there – you get the bike.

Even if they don’t have your size at the market, you can sign up to get a future bike.


More about Jamsquad

donation-april-1–We collect, restore, and deliver bicycles to youth without the means to buy one

–We are ambassadors for cycling and introduce kids to the love of cycling.

–We participate in local cycling advocacy and educational events.

–We represent our sponsors with integrity and enthusiasm in cyclo-cross, mountain, and road bike races.


Jamsquad on Facebook

Jamsquad’s Website

Summer is hot – and so are melons, tomatoes and corn

August 13, 2016 – Come on out early and beat the heat with melons and peaches

The summer heat is intense; the earth is parched; and we’re all ready for a break.  Lucky for us, Mother Nature has an August treat – lush, flavorful and juicy peaches and cantaloupes.

And don’t forget the stars of August – tomatoes and corn. As always, we’ll have a wide variety of traditional and heirloom tomatoes.

Corn and tomatoes

  • Peaches
  • Nectarines
  • Melons
    • Watermelon
    • Honey Dew
    • Cantaloupe
  • Tomatoes of every stripe (including valencia, green zebra, moskovich, nepal, and woomato)
  • Okra
  • Kale
  • Cucumbers
  • Green beans

  • Yellow beans

  • Eggplants
  • Carrots
  • Tomatillo

  • Peppers
    • Bell – green
    • Hot peppers (cayenne, hungarian wax, fish, jalepeno, korean, padron)

  • Onions
  • Garlic
  • Beets
  • Cage free eggs
  • Eggplant
  • Honey
  • Fresh cut flowers
  • Mushrooms
  • Cabbage
  • Zucchini
  • Herbs
  • Apples

Good and Cheap: Eat Well on $4/Day – Cookbook Review

Good and Cheap: Eat Well on $4/Day
by Leanne Brown
Workman Publishing Company (July 14, 2015)

Kitchen skill, not budget, is the key to great food.


We give this book away each Saturday at the market to new SNAP or WIC customers. To get your free copy, come to our info table and make a SNAP or WIC transaction at the market

Also available at Amazon




Savory, simple, and satisfying. Leanne Brown does a wonderful job of capturing all three in her recipe book Good and Cheap: Eat Well on $4/Day.

She starts with inspiring the reader with the idea that cooking in itself is satisfying, not only to the stomach but to the soul. Brown’s  recipes rely on satisfying the body through fruits and vegetable-based-meals instead of “cheap carbohydrates to stave off hunger.” All recipes are easily modifiable which empowers the reader to cook as they desire.

Leanne Brown puts it best, “I want you to tailor things to your taste. Improvisation is the soul of great cooking!”

– Amen!


Sarena C Glenn RD, LDN, MS

Tomato and Corn Salsa


  • 1 cup corn kernels, frozen then thawed  – or fresh
  • 1 cup fresh tomatoes, chopped
  • 1/2 onion chopped
  • 2 garlic cloves, chopped
  • 1/2 bunch cilantro
  • 3 TB lime juice, freshly squeezed
  • 2 TB olive oil
  • Salt & Black Pepper, to taste
  • 1/2 tsp cumin


  1. Combine all ingredients in a bowl and mix thoroughly. Refrigerate until ready for service. Serve room temperature or cold
  2. Serve with your favorite grilled meat, chicken, or seafood. Put over scrambled eggs, cooked cheese grits, or home fries. ­
  3. Stir into potato salad, tuna salad, or chicken salad.



Recipe of the Week: Taco Salad with Tomato and Corn Salsa

This is a quick and easy  summer recipe that can be made with beans, pulled pork, or ground beef.

>>To really make this sing, serve with Tomato and Corn Salsa



  • Taco-Chopped-Salad

    Serves: 4 – Prep: 15 min.

    4 cups lettuce chopped

  • 1 cup cooked beans, pulled pork, or ground beef
  • 2 small tomatoes, chopped
  • 1⁄2 cup corn, canned or fresh
  • 1 cup tortilla chips, roughly crushed
  • 2-­3 scallions finely chopped
  • Sharp cheddar or queso fresco, for sprinkling
  • Optional additions: cucumber, jalapeño bell peppers, grated carrots, olives


  • 1⁄4 cup sour cream or yogurt
  • juice of one lime
  • salt and pepper


  1. Mix up the dressing and taste it. Adjust the salt, pepper, and lime to your liking.
  2. Mix the other ingredients in a large bowl.
  3. Pour the dressing over just before serving and toss to coat the salad evenly.
  4. Eat immediately, maybe with a few extra tortilla chips on the side.