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June 2, 2011

Farmers market updates

greenspringA few more farmers markets have opened or are about to open for the season.

The Saturday market at Green Spring Station returned on May 21 and continues through November 19. The market, which features two dozen vendors, runs rain or shine from 2-5 p.m. on the Stone Mill parking lot at Green Spring Station.

The third year of the farmers market at the Baltimore Museum of Industry started on May 21, too. The market will run every Saturday (except September 3) through October 8.

The Highlandtown Farmers' Market resumes on Thursday, June 9 with a new day and new location. The market will now operate on Thursday evenings from 4-8 p.m. on the 400 block of South Conkling Street.

A new Fells Point Farmers Market will debut this Saturday on Broadway Square from 7:30-11:30 a.m. and continue through November 12.

The Maryland Department of Agriculture publishes this online guide to the state's farmers markets. New ones are cropping up all the time. The new Go Life/Cylburn Farmers market starts this Saturday (9 a.m.-4 p.m.) on 2605 Banister Road., and new market at the Greater Baltimore Medical Center is scheduled to begin today, with a soft opening. The market will run on Thursdays from 3-6 p.m. The location on the campus across Physicians Pavilion North.

Posted by Richard Gorelick at 12:06 PM | | Comments (1)


Anyone else wondering when the farmers find time to grow anything or, conversely, how they find enough farmers to staff all these markets? Don't get me wrong, I love having them and being able to go to one most any time is nice, but it does seem like they are becoming VERY popular! Still in love with the Sunday market in Catonsville...

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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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