| | Greetings community,
We can’t believe tomorrow is really the last market of the season! With food access being even more of a challenge during the federal government shut down, we are grateful to be able to provide affordable produce to community members. The Maryland Market Money Bridge Program is providing $20 per household if their SNAP card is declined at the market. Loyola University is offering an additional $10, which means $30 per household that can be spent on SNAP-eligible items at the market.
We will also continue to stock our community fridge and food pantry, which is available for anyone to give what they can and take what they need 24/7. For more resources to on food access in the city, see below.
Check out our list of vendors for tomorrow here —>
Sincerely, Ruth Tyson Govans Market Manager |
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| | | | | Weather Outlook: Warm for November!
Tip of the Week: Don’t forget your reusable shopping bag! |
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| | | These are exceptionally challenging times for many of our neighbors. While the list of worries continues to grow, we hope this list makes finding food a bit easier. Please share with anyone who may be in need. These are also available on our social media pages. |
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| | | | | | | | | Recipe of the Week:Homemade Caramel Apples |
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| Looking for healthy meal ideas? Each week, we share a simple, delicious recipe using fresh fruits and veggies from the market—making it easy to eat well with what’s in season! |
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| It’s definitely cozy season. It’s chilli (lol) enough for sweaters, warm bevvies, and of course, soup! Check out this cozy fall soup with ingredients like kale, carrots, garlic, onions, and sweet potatoes that can be sourced from our veggie farmer - Stoecker Farms!
Ingredients: 6 cups vegetable stock (or chicken stock) 8 ounces baby bella mushrooms, sliced 4 cloves garlic, minced 2 medium carrots, diced 2 ribs celery, diced 1 large (about 1 pound) sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*) 2 large handfuls of kale, roughly chopped with thick stems removed fine sea salt and freshly-cracked black pepper
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| Recipe: Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine. Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. Serve. Serve warm and enjoy!
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| | | Farms & Gardens:
Shaw Orchards Stewartstown, PA Tree Fruit & Berries
Stoecker Farms White Hall, MD Fresh Produce |
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| | Crafts & Prepared Food:
Imbiss Pretzels Baltimore City Fresh Pretzels
Wandering Klock Studio Baltimore City Stickers, prints, paintings
Arlie Pop Baltimore City Organic Popcorn
Rachael’s Flowers and More Baltimore, MD Flowers
Tam’s Handcraft Baltimore, MD Clothing, Accessories, Jewelry
Detria’s Creations Baltimore, MD Clothing and Accessories |
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| | Community Resources
Invest York Road Baltimore City Community Investment
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| | | | The Govans Community Fridge is stocked year-round with fresh produce, prepared meals, and pantry staples—free for anyone who needs them!
You’ll find it at ‘The Hut’ at 5104 York Road (facing Notre Dame Lane).
Take what you need, share what you can. |
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