"Friends" is a 501(c)(3) non-profit organization

If you would like to make a donation to  the Friends of the Olney Farmers and Artists Market using a printed donation form, please go to our Donation Page.

OR

Make a donation here:

All support is welcome as we want to make this Market a success for our area. Please tell your friends about the exciting new market.  Spread the word! Since "Friends of the Olney Farmers and Artists Market" is a 501(c)(3) nonprofit organization, all donations are tax deductible.

 

No Pets & No Smoking
 Please

Welcome to the

Olney Farmers & Artists Market!

Location:  2801 Olney-Sandy Spring Rd, at the corner of Prince Phillip Dr & Rte 108, Olney, MD

Day & Hours: YEAR-ROUND MARKET, every Sunday from 9 am to 1 pm

Main Market runs from Mother's Day to the first Sunday in November. Our pared-down market starts the next week, with our yearly Holiday Market usually scheduled for the first or second Sunday in December.

*** MARKET WILL BE HELD RAIN OR SHINE ***
NOTICE -- DOGS ARE NOT ALLOWED ON THE MARKET GROUNDS


Check out Facebook for the most up-to-the-moment Market news and notices.

Don't forget to follow our 
Market Blog, prepared by Judith Newton. She provides great

pictures and fun (and informative) comments on each week's Market.


Winter Market applications are now available -- the deadline for submitting them is Nov 1, 2017.


Main Market runs from Mother's Day to the first Sunday in November. Our pared-down market starts the next week, with our yearly Holiday Market usually scheduled for the first Sunday in December (Dec 3. from 11-3).

For the Year-round Market (which begins November 10, with our regular hours 9-1), we're expecting about 25 vendors, including 2 fabulous organic farmers, our wonderful meat farmer and flower farmers. We're also expecting great pastries and of course, Vietnamese cuisine and much more.  Also handmade crafts, perfect for holiday gifts.

For the Holiday Market, don't forget the hours have changed -- for this day only. The Holiday Market will run from 11 am through 3 pm. We'll have oodles of handmade items, ethnic holiday foods and Santa on his fire truck. We'll keep you warm with hot chocolate, hot cider and hand warmers, should the temperature dip. And we're making arrangements for a rolling warming center.

PLEASE NOTE: we are seeking a few Girl Scouts to assist with making s'mores, as well as both Boy and Girl Scouts to assist in set up and clean up.


SUNDAY, NOVEMBER 5, 2017


LAST REGULAR MARKET OF THE SEASON

DON'T FORGET -- IT'S "FALL BACK" TIME (turn your clocks back an hour) -- DAYLIGHT SAVINGS TIME ENDS


*** CHEF DEMONSTRATION -- COOKBOOK AUTHOR NANCY BAGGETT ***

*** MUSICAL GUESTS ***
 

The Pat O'Neill BandWarner Williams album

Warner Williams(postponed from last week) will appear from 10 - 11 am

The Pat O'Neill Bandwill close out the Market -- from Noon to 1 pm (be sure to be at the Market at 1 pm, for everyone singing the traditional Market closing song - Country Roads).

 


*** GUEST CHEF -- NANCY BAGGETT, COOKBOOK AUTHOR ***

Nancy BaggettNancy Baggett’s latest cookbook is an inspiring, full-color work, The Art of Cooking with Lavender; it contains over 80 recipes and 70 color photos. Nancy is the award winning author of nearly 20 cookbooks for national publishers, including The International Chocolate Cookbook which won a “Best Baking Book” award from the International Association of Culinary Professionals (IACP). Nancy’s All-American Cookie Cookbook also won Best Baking Book nominations from the James Beard Foundation and the IACP. She has demonstrated her recipes on dozens of regional and national shows including “Good Morning America,” and NPR’s “All Things Considered.” And she has presented workshops and culinary classes all over the nation.

You can follow Nancy at: Nancy Baggett Bakes on Facebook and https://www.facebook.com/NancysLavenderPlace Nancy is on Instagram at www. instagram.com/nancy_baggett/. She blogs at www.kitchenlane.com and at www.nancyslavenderplace.com

She will be showing you how to make lavender-blended syrups:

Gourmet Lavender-Fruit Blend Syrups (from Nancy Baggett’s The Art of Cooking with Lavender)

With this recipe, you can create a great variety of glorious-tasting and eye-catching lavender blend syrups. The herb rounds out and intensifies flavor of each kind of fruit, and in return each lends its unique jewel-like color and pleasing fruitiness to the lavender.

Some uses for the syrups: Drizzle over mixed fruit compotes, berries, or plates of sliced nectarines or melons. (Add a slice of prosciutto and or creamy cheese to the melon plate for a splendid appetizer!) Team up with scoops of ice cream along with the fruit featured in the syrup for simple but spectacular sundaes. Spoon a little into the skillet after cooking chicken, duck, pork or lamb to create a quick, yet intriguing savory pan sauce or glaze. Splash into tea and hard or soft beverages, especially those featuring lemon, lime, orange, peach or ginger flavors. Double the recipe if desired.

2 cup granulated sugar

2 cup water

1/2 cup chopped fresh blackberries, raspberries, strawberries, blueberries, cranberries, cherries or pitted, chopped (but unpeeled) peaches, nectarines, plums, apricots

2 tablespoons dried culinary lavender buds

1 tablespoon fresh lemon juice

Stir together the sugar, water, and fruit in a medium, nonreactive saucepan over medium heat. Bring to a boil, stirring, then adjust the heat so the mixture boils gently. Cook, stirring occasionally, for 8 to 10 minutes, or until the fruit is soft. Stir in the lavender buds and lemon juice. Set aside, covered, and let the syrup infuse at least 1 hour, and up to 3 hours for fuller flavor.

Strain the syrup through a fine mesh sieve into a large measure; press down on the solids to push through as much liquid as possible. If you have less than 2 cups syrup, add water to make 2 cups.

Rinse out the saucepan; add the sieved syrup and bring it back to boil again. Boil for 1 minute, then cool slightly. Pour into a clean (preferably sterilized) storage bottle. Add a cap, then store, airtight and refrigerated, for up to 3 months. Makes a generous 2 cups syrup.


*** MUSICAL GUEST #1 --  WARNER WILLIAMS ***

Warner Williams
Born in 1930, Piedmont-style singer and guitarist Warner Williams grew up in a musical family in the Washington, DC suburb of Takoma Park, Maryland. His father played guitar, fiddle, and piano; his mother sang hymns; and all eight of his brothers and three sisters sang or played instruments. Warner began performing in public in his teens, first on the streets of DC and later at city night spots. While working for the Maryland-National Capital Park and Planning Commission and raising his family, Williams continued to play music at house parties, social events, church functions, and local clubs. Now retired, Warner brings the Piedmont blues to schools, blues clubs, and folk festivals with his musical partner and harmonica player Jay Summerour.

The Piedmont region runs from Maryland to Georgia and west to the Blue Ridge mountains. Dating back to the early 20th century, the Piedmont blues has included gospel, fiddle tunes, blues, country, ragtime, jazz, and popular songs. Williams' diverse repertoire shows the range of musical influences on him, from bluesmen Blind Boy Fuller, Lightnin' Hopkins, and Muddy Waters, to country artists Hank Williams, Ernest Tubb, and Gene Autry, as well as jazz, big band, and popular tunes.

Williams is often referred to as a "songster" for the breadth of styles, sources, and songs he is able to perform, but he prefers the term "Guitar Man." In 2004, Smithsonian Folkways released a CD of Warners' music titled Blues Highway. In the liner notes, folklorist Nick Spitzer, referring to Williams as a musical almanac, says, "Indeed, Warner Williams the guitar man brings consummate playing to his eclectic repertoire, complete with unexpected jazz chords, jaunty single-string work, ragtime strums, and basic Piedmont finger-picking -- all complementing his warm, gravelly voice."

Williams and Summerour have performed at National Folk Festivals, the Lowell Folk Festival, and the Smithsonian Folklife Festival, as well as three times on the Folk Masters series at the Barns at Wolf Trap.

Music starts at 10 a.m.


*** MUSICAL GUESTS #2 -- THE PAT O'NEILL BAND The Pat O'Neill Band***
 
It's the Regular season Finale, and the tradition continues --- The Market welcomes back The Pat O'Neill Band!!!! The Band was formed in the summer of 2010. They played their first show at a Silver Spring coffee shop called The Coco Moka Cafe and created a following almost immediately. Since then they have had some of the finest musicians in the area play with them – such as vocalist Lauren Raymond and drummer Michael DeWoody – but the core of the band, Pat, Mike and Eric has stayed a constant. They have delighted audiences at The Music Cafe in Damascus, The Royal Mile Pub, Sergio’s Place and the VFW in Wheaton, as well as many private parties around the Washington Metropolitan Area.

The Pat O'Neill Band will be playing from 12-1pm. As in past years, "County Roads" will be sung by the band and Market volunteers as we close the 2017 Summer Market Season at 1pm. See you on Sunday.


*** MARKET NOTICES ***
 
Ella's Bakeshop will be at the Market. Don't forget -- ?We also offer complete Thanksgiving Dinners. Please ask for details either via email or at the market this weekend.
 
Here is a look at some of the items we will be featuring:
  • Orange-Ginger Shortbread Cookies
  • Chocolate/Sweet Potato Bread
  • Austrian Spitzbuben (delicate butter cookie with tart jam)
  • Variety of Pies and Breads
  • And More!
REMEMBER:  We offer free local delivery.  If you wish to order something and can't get to a market, just let us know. Be sure to visit our FACEBOOK page or our WEBSITE!

Stop by Your Chef's Table and pick up a Meal Kit for dinner on Sunday: Our meal kits this week:

Green Chicken & Roasted Potatoes with a Garden Salad
The chicken is “green” by being wrapped in swiss chard Serves 4+
Ground Beef & Turmeric Rice Stuffed Acorn Squash with a Garden Salad Serves 4+
Lentil & Turmeric Rice Stuffed Acorn Squash with a Garden Salad Serves 4+


Home - Your Chef's Table
JEWELERS THIS SUNDAY:
Marti Andress...Marti's Art2Craft
Marilyn Hummer...Beadazzling Designs
Jamie Agins...Jamie Agins Art Glass
Corinne Glab...Lemon Pressed Co.
Gale Bolds...AG by GG
 

 

 
 
 

 

 

 

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Home of Maryland's Bourbon