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June 14, 2010

Waverly market report

BlueberriesAlan Morstein of Regi's didn't send me his usual Waverly farmers' market report Saturday, and that got me worrying. Had the restaurateur fallen off the locavore wagon and gone Sysco on us?

Not a chance. Alan did go to Waverly and even wrote something up about it. But he e-mailed it to someone else by mistake. So, even though it's late, here's Alan's dispatch from the market. It will give you an idea of what to look for next week. LV

It was a cornucopia of local at Waverly today. New local arrivals included BLUEBERRIES, apricots, cucumbers, cherries, zucchini, squash, yellow zucchini, radishes, cabbage, leaf lettuce, green peas (always a line), pickles, beets, hydroponic lettuce and tomatoes, mushrooms and sweet red peppers.

Many farmers anticipate the return of Maryland corn in the next 1 1/2 to two weeks.

The market was very busy at 7 a.m. as shoppers realize the taste and quality of farm to table.

Sun photo by Algerina Perna

Posted by Laura Vozzella at 3:52 PM | | Comments (6)


Are the peas that GOOD? That line is always so long. Shame on me...guess I am missing out on something good.

The line isn't that long at waverly...

Yes, the peas are that good. Nothing beats fresh peas. We don't even cook ours, just toss them with a light dressing and chopped radishes. YUM.

Good call Nik, will have to try that one out.

Is that the same infamous pea man that's at the downtown market? I've heard the raves and would love to try them. When does he usually sell out at Waverly?

We were at Waverly at about 10 this last week and there was no line and plenty o' peas left. Yum! Totally worth the wait if there is one (and I've found the line at the Sunday market moves pretty fast anyway). they had a sign, though, that this may be the last week for peas. Hope the limas start soon after!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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