Recipe of the Week: Penne with Fresh Tomatoes & Tuna


  • Penne Tomato Tuna

    Serves: 4  Prep: 15 min. Cook: 20 min.

    10 oz penne pasta

  • 1 lb fresh tomatoes, chopped into bite size pieces
  • 2 garlic cloves, chopped
  • 1 ­ 6 oz can tuna packed in olive oil
  • 1/2 bunch fresh basil leaves, leaves torn in half or slice thinly
  • Salt & Black Pepper, to taste
  • A pinch of sugar


1. Bring a large pot of water to boil. Once to a boil, add a generous pinch of salt.

2. Heat a skillet on medium­low heat. Add oil and garlic, careful not to burn garlic. Add tomatoes, pinch of sugar, and salt & pepper to taste. Cook for 10 minutes. Meanwhile add pasta to boiling water.

3. Once pasta has cooked, drain very well, reserve 1/2 cup of cooking water.

4. After cooking tomatoes for 10 minutes, add the tuna and fresh basil. Cook for 5 minutes. Then add drained pasta, and reserved cooking liquid and cook for 3 minutes. Remove from heat and allow to sit for 5 minutes. Adjust seasoning to taste and enjoy!

Heirloom Tomatoes! Plus – sweet corn, cantaloupe and watermelon

August 6, 2016 – The tomato season is exploding this week

It’s August already. The bad news is, summer is flying by. The good news is, all the iconic summer produce is here – corn, melons, tomatoes, squash, and more.

Heirloom tomatoes mheirloom-tomatoesay look odd to you if you’re used to seeing the classic American beefsteak in your grocery store. But with tomatoes, it’s inner beauty that counts. Some of the funkiest-looking tomatoes are the most delicious.

Speaking of funky – come in and get big discounts on “seconds.” They’re perfect for cooking, canning, or freezing.

>>See our dietitian’s recipe for Penne with Fresh Tomatoes and Tuna

So Many Tomatoes!

  • Cherry tomatoes including,
    • Black cherry
    • Red cherry
    • Sungold
  • Heirloom varieties including:
    • Cherokee purple
    • Black Krim
    • Berkeley Tie Dye
    • Black Cherry
    • Valencia
    • Brandywine – pink, red, black, and yellow
    • Striped German
    • Speckled Roman
    • Nepal
    • Moskovich
    • Woomato
    • St Pierre
    • Pruden’s Purple
    • Persimmon
    • Green Zebra
    • German Stripe
    • Robeson
  • Specially priced “seconds” for cooking, canning, or freezing

Other Maryland-fresh Seasonal Produce

  • Eggplant
  • ground cherries
  • Peppers (bell, hot, and padron)
  • Squach – Summer squash and Zuchinni
  • Cucumbers
  • Cabbage
  • Potatoes
  • Variety Boxes
  • Sweet Corn
  • Watermelons
  • Cantaloupes
  • Tomatillos
  • Cucumber
  • Peaches
  • Fresh Cut Flowers
  • Herbs (basil, cilantro, parsley, oregano, thyme, dill)

Recipe of the Week: Zucchini Pizza Boats


  • 6 medium zucchini, washed, sliced lengthwise, scoop out flesh from center withZuchBoats spoon & chop into smaller pieces
  • 1 cup tomato sauce
  • 1/2 cup chickpeas
  • 1/4 cup bread crumbs
  • 1/3 cup parmesan cheese
  • 2 tsp Italian seasoning
  • 2 cups shredded mozzarella
  • Black Pepper


  1. Preheat oven to 425 degrees F. Lay scooped out zucchini halves on a baking sheet.
  2. Put chopped zucchini in a bowl. Combine with tomato sauce, bread crumbs, parmesan cheese, chickpeas, black pepper, and italian seasoning.
  3. Fill zucchini halves with prepared mixture. Top with mozzarella cheese.
  4. Put in oven, bake for 20 minutes, until cheese has melted and is
    brown. Serve hot.


Fresh chickens, eggs, and lots of zucchini

July 30, 2016 – Cage-free eggs and pasture-raised chickens + zucchini prime season

Did you know – the Edmondson Village Farmers Market features cage-free eggs from localfarm-fresh-eggs Yolo Farms every week? The birds have a barn to roost in, and the freedom to roam a fenced outdoor paddock. The hens are fed a locally ground blend of corn, soy, wheat, and oats, which is all natural, with no animal by-products or antibiotics.

If you haven’t sampled local farm eggs before, you’re in for a treat. The yolks are creamier in texture, with a richer, more nuanced flavor. These are eggs that were laid just days ago. Even organic eggs from your grocery store are typically a few weeks old, and just can’t compare.

This week, Yolo will be bringing pasture-raised chickens as well. If you want to get fresh poultry, be sure to get to the market early. These sell out quickly.

From the fields this week:

This is prime season for zucchini. Come in and stock up.

>>See our dietitian’s recipe for Zucchini Pizza Boats

Here’s a sampling of other produce we’ll see this week:’

  • Peaches
  • Blackberries
  • Tomatoes
  • Sweet corn
  • Cantaloupe
  • Potatoes – red and white
  • Squash – yellow and green
  • Cabbage
  • Onions
  • Garlic
  • Beets
  • Carrots
  • Green beans
  • Herbs (basil, oregano, thyme, wood sorrel, sage, dill, cilantro, chives)
  • Fresh-cut flowers

Vendor Showcase: O.N’E Creations

The Edmondson Village Farmers Market is a community venture. We’ll periodically introduce some of the Baltimore-based artisans who come together to make this all possible.

Meet O.N’E Creations

O.N’E Creations is a family business specializing in hand-crocheted merchandise. Founded by 20-year-old twins, Olivia and Elizabeth, O.N’E  focuses on expressing each individual’s style through unique, quality handcrafted accessories and jewelry. O.N’E plans to expand into clothing and shoes.

Our Media & Communications intern Nicole had a chance to sit down with the twin sisters, Elizabeth and Olivia, to ask them a few questions.

Nicole: Please state your name and where you live.

Elizabeth: I’m Elizabeth Cooper

Olivia: I’m Olivia Cooper and we live in Baltimore, MD.

N: Where are you girls from?

E: We’re from Washington, DC.

N: What brought you to Baltimore? How long have you been here?

E: Our parents…[laughs]

O: Too many years…

E: Since 2005–

O: Late 2005, early 2006.

N: How did all of this come about?

E: Olivia and I were already crocheting and thought about making charm bracelets too, so one day we just decided to do it and see where it would take us.

N: So does O.N’E Creations just include the both of you? Or does it include your other sister, Yael and your mother? If so, how does it feel to start a business with your family?

E: Our names, but since we’re starting out everyone’s under us..I guess.

O: And it can be frustrating, you’re not lonely–

E: It’s fun–

O: I don’t mind, not as controlling.

N: How did you come up with your unique name? O.N’E Creations?

O: Our initials.

E: We were about 11 or 12 and we thought it was cute–

O: We wanted to have a boutique–

E: And make couture things, like one of a kind.

O: We wanted to make something different..we were tiring of seeing people with the same stuff on.

N: Your cousin, Fatima Frazier who owns A Nice Few Pieces is also a vendor at our market. Did she give you ladies any advice on how to start your own business? Like expectations?

E: No [laughs], she just told us that when we make our charm bracelets that all the materials need to be real, not plated, so they can last longer.

O: But some of those materials are super expensive, we want to get it in the future, we just don’t have the clientele right now.

E: It’s a struggle but worth it–

O: And people want stuff custom made too..

N: Have your customers said anything about your products?

E: People say they like our scarves and headbands and think our Charm bracelets are very

pretty and we haven’t gotten any negative comments about anything we’ve sold.

N: What’s your most popular product? Is it primarily women who buy? Or do guys stop in and get things as well?

O: I think the bracelets are popular but people are more picky into buying them–

E: They buy the crocheted pieces, like the flowers–

O: And headbands.

E: Sometimes guys do buy the hats that mom makes

O: Yeah..we don’t make anything for guys, mom does.

E: In the winter, the infinity scarves are popular and so are the fringed ones.

N: Do you think your products are helpful to others?

E: No, the things we sell aren’t necessarily helpful in any way, we just hope they love our pieces enough to help improve their mood and make them smile.

N: You’ve included messages – especially, “Try Love” in your products. How did you come across “Try Love?” That’s a very positive and uplifting thing. What’s been the feedback there?

E: You would have to ask our mom–

O: Yeah, something about Park Heights community–

E: And it started around the time of the riots..We’re really not up-to-date with the news.

[We all laugh]

[editor’s note: Try Love is a program created by the Park Heights Commiunity Health Alliance in Baltimore –]

O: A lady did come up to us and tell us that she wanted to incorporate the message into her community.

E: Our sister, Yael, is able to explain it better–

O: So does our mom, because it’s a lot of information.


We hope you’ve enjoy this interview with Elizabeth and Olivia from O.N’E Creations. They’ll be with us most Saturdays from 9am-1pm.


To get in contact with O.N’E Creations:


Instagram: @onecreations31


Phone: 410-657-8893 (call or text)


Peaches Get All The Glory This Week!

July 22, 2016 – Beat the heat with peaches and stay cool with healthy prepared foods

Just one bite of our succulent farm fresh peaches will cool you off! And keep your kitchen cool with our Heatwave Weekend Dinner Plan

Did you know a peach tree can take up to 2-4 years to grow? Once the fruit hPeaches in cartonsas been picked, it only takes a couple days to 1 week to ripen?  So if you really want a juicy mouthwatering peach, simply leave them on your counter in brown paper bag for a few days. Then voila! Enjoy our farm fresh peaches in a salad, an entree or a dessert.

>>See our recipe for Balsamic Glazed Peaches 

Here is a sample of what our farmers tell us they will be bringing this week

  • Variety Boxes – get there early, these are popular!
  • Squash – Yellow and Zucchini
  • Tomatillos
  • Green Beans
  • Sweet Corn
  • Peaches – Yummmm!
  • Potatoes- Red and White
  • Cabbage – Red and Green
  • Beets
  • Carrots
  • Tomatoes
  • Broccoli
  • Eggplant
  • Hot peppers
  • Mushrooms
  • Fresh Herbs
  • Cut Flowers
  • Fresh Eggs


Heatwave Weekend Dinner Plan

Stay cool. Don’t cook. Let our vendors take the heat for you.

turkey burgers


Take home a main dish of curry chicken & jerk burgers from Aunt Daisy’s Caribbean Kitchen.




Pair with a side of garlic kale salad from Foodtastic Family Visions.





And don’t forget dessert – get a slice of Butter Pecan Pound Cake from Taste This Cake and Triple Chocolate Avocado Cookies from Scotty Cakes.





For ambiance, don’t forget to pick up a a beautiful arrangement of fresh flowers from our farmers. No need to turn on that oven!



Recipe of the Week: Balsamic Glazed Peaches

Ingredients Roasted BalPeaches

  • 6 medium sized ripe peaches
  • 4 TB Butter, melted
  • 4 TB Balsamic Vinegar
  • 1 TB Brown Sugar
  • Salt & Black Pepper
  1. Place large saute pan on medium heat and melt butter. Add sliced     peaches. Saute on medium heat until peaches are golden, about 5- 10 minutes or to your desired firmness.
  2. Stir in balsamic vinegar, brown sugar, salt, and black pepper to coat peaches. Continue to cook until balsamic and brown sugar thickens creating a glaze, about 2-5 minutes. Serve hot or cold.


  • Serve warm over vanilla ice cream.
  • Serve on a bed of mesclun greens or baby spinach, topped with goat cheese or parmesan cheese and crush nut of choice.
  • Add to your favorite roasted pork or roasted chicken recipe.


Recipe of the Week: Roasted Broccoli Parmesan

Roasted Broc


  • 1 head of broccoli
  • 1 TB olive oil
  • 2 TB parmesan cheese
  • pinch of nutmeg
  • salt & black pepper
  1. Preheat oven to 400 degrees F.
  2. Cut the broccoli lengthwise keeping the stalk and broccoli florets together.
  3. Using a vegetable peeler on the thick broccoli stems, peel the tough skin from the bottom portion.
  4. Place broccoli on a baking sheet. Add olive oil, nutmeg, salt, and pepper. Toss until all broccoli is coated.
  5. Roast until caramelized, 15-20 minutes.
  6. Sprinkle with parmesan cheese.
  7. Cook until parmesan cheese melts, about 5 minutes. Serve hot.




Eggplants are here – and cross your fingers for corn and vine-ripe tomatoes

Produce Variety Value Box
July 16, 2016 – Produce Variety Value Boxes, Green Beans, Eggplants and more

Get to the market early to make sure you get a Variety Value Box – These have been very popular and have been selling out every Saturday. The box is a variety of produce for a flat price.

Our produce is all local and Maryland fresh. If the weather cooperates, we should see Corn, Tomatoes and Peaches this week!

And don’t forget – you can turn $5 into $10 or $10 into $20.

If you have a SNAP card we will match funds up to $10 per market day and WIC vouchers up to $5 per market day. Just visit our INFO tent

Here’s a sampling of what our farmers tell us they’ll be bringing this week:

  • Eggplant
  • Cucumbers
  • Greens
    • Kale
    • Collards
    • Chard
    • Lettuce heads
    • Cabbage – Green and Red
  • Fresh organic eggs
  • New Red Potatoes
  • Sweet Onions
  • Scallions
  • Carrots
  • Beets
  • Turnips
  • Yellow Squash
  • Zucchini
  • Peppers
  • Beans
    • Green Beans
    • Pole Beans
  • Herbs (thyme, oregano, sage, mint, wood sorrel, chives, dill, basil)
  • Edible flowers (squash blossoms and nasturtiums)



Recipe of the Week: Crunchy Chinese Chicken Salad


Ingredients (Print 8×11 PDF)

1 head (2lbs) cabbage, rinsed, dried thoroughly, sliced thinly

2 carrots peeled, shredded or grated

4 green onions, sliced

1 pkg (3oz) uncooked ramen noodles, crushed, discard seasoning & oil packs

1/2 rotisserie chicken (2 cups chopped)

Freshly cracked pepper


1/4 Cup canola or vegetable oil

3 TB vinegar

1 1/2 TB honey

1 tsp soy sauce

1/2 tsp ground ginger

1/8 tsp garlic powder

Option: Crushed Peanuts or Sesame Seeds


Combine all dressing ingredients either in a jar with lid or whisk in a large bowl until combined. Place all salad ingredients in same bowl with dressing. Mix until everything is evenly coated. Let sit for 30 minutes before serving.                                                                                                                                         

Recipe from Budget Bytes adapted by Edmondson Village Farmers Market