THURSDAYS 4 pm to 8 pm

June 20 - October 31

Bank St & Highland Ave
(Parking Lot of Abbott Church)



Well, it is no surprise that the last week in July has brough another wave of heat to Thursday night, but don't let that keep you from visiting your favorite Highlandtown Farmers' Market!

Our farmers are dedicated to bringing you the best fruits, veggies, and meats in the area. Our food vendors have a great assortment of cupcakes, flavored tortilla chips, and drinks :D

We do have a SUMMER SURPRISE for you...a "surprise" food truck will be joining us this week. Please stop by and show your support.

As always, we'll be providing water activities for the kids (and adults, if you wish to get wet) and cooling misters for all.

See you at the market!

July 19 Market Recap

The market started out beautiful and sunny...a bit hot, but not too bad. 
Our farmers and vendors were set up and the community came out to shop!

Banner Neighborhoods helped us build our own fantasy city in the Free Family Fun Area!

The Community Drum Circle provided some great music at the market
(thanks to members of the Baltimore Resettlement Center for organizing this every other week) 

AND THEN... rained...a lot. Thunder, lightening, the works.
So we had to close the market a little early :(

We got a little wet, but it was the best "slip 'n slide market" EVER!

Thank you to EVERYONE (volunteers, farmers, vendors, and even some customers) who helped us clean up the market in a down pour! This is why our hearts are in Highlandtown!


Farmer Spotlight: Barbour Fruit Farm
Meet Lee Welty
Lee Welty is a partner in Barbour Fruit Farms in Biglerville, Pa. You may see him every week at the Highlandtown Farmers Market, selling peaches, plums, cherries, apricots, apples—whatever is in season.

But fruit isn’t all he has. The first week in July he had sweet corn, string beans, tomatoes, cucumbers, squash and other vegetables. “The vegetables are the easy part,” he says. “The fruit takes some worry.”

Take the apples that Barbour Fruit Farms grows in its 141-acre orchard, just a little smaller than Patterson Park. Pennsylvania apple growers have been beset by apple scab, a fungus that causes brown, crusted spots on the fruit. So far, Welty says, Barbour’s has spent $20,000 to fight the fungus, which can affect orchards throughout the mid-Atlantic, from the Carolinas to New York.

But the Early Golds he brought to the Highlandtown Farmers Market on the fifth of July were pristine, lovely light green medium apples with a little tartness to them. Welty says they make a wonderful Apple Crisp, but they would also be good for applesauce, pie or just eating out of hand if you like a tart apple.

Coming later in the season are the sweet apples--Gala, Delicious, Fuji and more.

Next to some plump blackberries are the peaches, a darker red than most, large and heavy with juice.

“Those are a prize,” says Welty. “We haven’t had much rain this year and that concentrates the sweetness of the peach.”
Sure enough, the peaches taste very—well, “peachy.” They are also juicy, so you might want to lean over the sink to eat one.

Welty answered one more question as he took care of the customers crowded around his stall.

“My pap had two daughters,” said the third-generation fruit farmer. “So the Barbour name didn’t transplant.”

To celebrate the opening of our too-short peach season, here’s a recipe for peach cobbler that has been making the rounds of church socials and family reunions for decades—maybe even a century or more, courtesy of a pal at Homewood Friends Meeting.

Perfect Peach Cobbler
3 cups sliced peaches (about three large)
1 tbsp. lemon juice
1 cup self-rising flour (be sure to use self-rising, not all-purpose flour)
1 cup sugar
1/2 tsp cinnamon and 1/2 tsp ginger (optional, but good)
1 egg
6 tbsp melted butter
Place sliced peaches in baking dish and sprinkle with lemon juice. Mix flour, sugar and egg until lumpy and spread over peaches. (Trust these directions even though it looks funny at this point.) Pour melted butter over top and bake at 375 degrees for 30 to 35 minutes.


Cucumber, Tomato and Feta Summer Salad

Stop by the Highlandtown Farmers' Market this week and pick up the ingredients for this quick, easy and delicious summer salad. You can't go wrong with fresh cucumbers and tomatoes from the market.

  • 6 cups coarsely chopped cucumbers (about 2 pounds total)
  • 2 large tomatoes (about 1 pound total), coarsely chopped
  • 1 bunch scallions, chopped
  • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
  • 1 7-ounce package feta, crumbled, divided
  • 1/2 cup coarsely chopped fresh mint
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper
Combine cucumbers, tomatoes, scallions, olives, half of feta and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

This recipe was adapted from one originally posted on Click here to see the original recipe.


Soak up the Summer with MUSIC, MARKET-MADE RECIPES, & MUSHROOM UPDATE [Thurs. Jul 5]

Music & Entertainment Provided by Carlos O’ Charlies

We were hoping to see Andy’s Mushroom Farm again this Thursday, but we just found out they will not be with us for a few weeks due to a family illness. We wish Carol a speedy recovery! Highlandtown looks forward to your return!

Balsamic Portabella & Veggie Sandwich
• 4 Large Portabello Mushroom Caps (Andy’s Mushroom Farm)
• 1 Zuccini & 1 Squash (Kahl Farm)
• 1 Tomato (Barbour Fruit Farm)
• Bread/Roll
• Lettuce, mustard, cheese & other sandwich fixins

-Clean all produce; Cut zucchini & squash into strips
-Marinate squash, zucchini, & portabellas in mixture of balsamic vinegar & olive oil (2:1 ratio) and season with pepper & rosemary to taste
-After the veggies are marinated, heat up grill to about 400°
-Wrap zucchini & squash in foil, fold into a pouch, & place on grill (approx 10-15 min) *Note: veggies will take longer to cook than mushrooms
-Place portabellas directly on grill, 4 minutes per side
  *Be sure to baste periodically with leftover balsamic mixture
-When veggies & portabellas are done, make your sandwich! We used cheddar cheese, lettuce, mustard, tomato, & pickles!
(Courtesy of market volunteer, Scott)

Jack’s Cole Slaw (A Simple, Not so Sweet Cole Slaw)
• 1 Head of Cabbage
• 1 cup peeled carrots
• 2 tbs celery seeds or poppy seeds
• Marie’s Slaw Dressing
• Olive Oil Mayonnaise

-Remove outer leaves from the cabbage. 
-Quarter the head and remove the core. 
-Chop in the food processor using the thin slicing blade. 
-Chop any remaining large pieces of cabbage with a cup of peeled carrots in the food processor using the chopping blade.
-Add 2 Tbs of celery or poppy seeds. 
-Put cabbage/carrot mixture in a large bowl and moisten with equal parts of Marie's Slaw Dressing and olive oil mayonnaise. 

*Depending on personal preferences, add cider vinegar, sugar, and/or salt to taste. 
(Courtesy of market volunteer, Jack)
Refill the Fridge Thursday! [Thurs. Jul 5]
Whether you were hit by the storm and lost power or just had too much fun on the July 4th holiday and ate everything in site, chances are by Thursday you need to restock.

Stop by our Highlandtown Farmers' Market for veggies, fruits, and meats!
Featured farmers include:
Kahl Farm--Mike and his family offer a great assortment of veggies including squash, beets, green beans, and more!

Barbour Fruit Farm--Lee & Dave are on hand to give you the best fruits from the area. Peaches and berries are in and they also have veggies, including summer favorite CORN!

Ferguson Family Farm--Visit Lynne for all natural farm fresh eggs, chicken, turkey, duck, Berkshire Pork, and 100 GRASS FED and FINISHED Beef. (All meats come frozen)

*  *  *  *  *  MARKET TIP OF THE WEEK  *  *  *  *  *
Make the most of your trip! Bring a small cooler & tupperware container
* Use a cooler or insulated lunch bag for carrying frozen meats...this way you won't have to rush home to get to your freezer. You can also add other market finds inside so they keep cool until you get home.
* A tupperware container can be helpful for holding berries & fruits, so they don't fall to the bottom of your bag or get smashed by heavier produce. On hot days, but sure to vent/remove the lid.

No matter the heat, we are prepared at the market! 
We've got a sprinkler for the kids and cooling misters for everyone :)