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September 4, 2010

Waverly Market report

wheely good smoothiesOur intrepid Waverly Market correspondent, Alan Morstein of Regi's, had some kids tagging along with him at the market today. And you know what that means: lots of extra purchases, many of them sweet. There's also good news for lima bean fans. Here's Alan. LV

Today's visit to The Waverly Market was most unique. The reason being that I saw the market through the eyes of a seven- and nine-year-old, my next door neighbors Hailey and Nathan Bragg.

They were impressed by "all that corn," and by the many sizes and shapes and colors of tomatoes.

As we entered the main midway, they were star stuck by the jams and honey, all of which we purchased, as well as the aromas of the fresh herbs, which we also purchased for their mom, who will be frantically trying to figure out today how to utilize these herbs.

Of course we had to stop at the make-your-own-smoothie bike stand for a homemade smoothie and then on to the pastry, grapes, peaches, eggplant and plums.

I left the market with bags of fruits and vegetables feeling that if more kids would attend these markets perhaps we would make a dent in the childhood obesity problem that plagues our country.

By the way, the kids had a wonderful time and want to return for the pumpkin season which starts in three weeks.
If your a lima bean fan today is your BIG day. The bean man rolled out the first limas of the year.
Enjoy the taste of fall.

Wheely Good Smoothies
at the farmers' market. Photo courtesy of Michael St.cole

Posted by Laura Vozzella at 9:08 AM | | Comments (1)


Great story and a great idea to take kids and see the market through the eyes of kids. Instead of an old grump like me. Enthusiasm is a wonderful thing. Even if it is expensive. Fun. Hooray for kids!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner 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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