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

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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.

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No Pets & No Smoking

Welcome to the

TENTH Annual

Olney Farmers & Artists Market!

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

Day & Hours: Sunday May 8 through November 6, 2016, from 9 am to 1 pm.

Winter Market opens on November 13 (from 9 am to 1 pm) and continues through May 14, 2017

Holiday Market will be held on Sunday, December 4, 2016, from 11 am to 3 pm.


  No Driving on the Market premises during Market hours
We are open Rain or Shine.
 No Pets Please!
(We have been strongly advised by the county health dept that dogs and food are not a good mix. Plus we have artists who deal with delicate items like glass. If a dog happened to pounce, their display would be ruined. Lastly and perhaps most importantly, there have been maulings, including one at a Baltimore Farmers market. We don't want to take a risk.)


Holiday BellsREMINDER -- Our special one-day Holiday Market will be held on Sunday, December 4 from 11 - 3.  Santa will be there on his firetruck; get a start on your shopping with great handmade gift items and holiday food.

NOTE: For vendors, this special Holiday Market is usually huge (barring terrible weather) and is held outside on our usual site. If you'd like to come, just mail in a check for 25. dollars and label it "holiday market". Send it to PO Box 1787, Olney MD 20830

*** AND ***

Our No-Frills Market opens on Nov 13 (from 9 am to 1 pm) and continues through May 7, 2017. 



None Scheduled this week, 
but be ready for next week when Chef Eric Bruner-Yang makes his appearance. Chef Eric is a two-time James Beard Foundation Award nominee and the chef and owner of Maketto, and Honeycomb in Washington,DC.

*** Musical Guest *** 
Warner Williams

*** Musical Guest *** 
Warner Williams
Warner Williams

Born in 1930, Piedmont-style singer and guitaristWarner 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."

 Music starts up at 10am.


Stop by and say hi to Evelyn Antezana, one of our wonderful volunteers, raising money for a good cause.  From Evelyn: "I take Japanese as my foreign language class at Paint Branch HS and my Japanese teacher is planning a trip to Japan next summer. However, the cost is rather expensive. Therefore I wanted to conduct a fundraiser at the market.  I'm planning on selling hot chocolate, matcha (Japanese green tea), and maybe a few homemade Japanese food items. "


We've got Bread!!  Check out the fabulous homemade bread at our newest vendor, Batter Up Patisserie.  You can also find one-of-a-kind diabetic pastry items.

And this is the weekend for Bonsai. Benny Zhang is back with his amazing display of Bonsai plants. Check out his website at www.celestialbonsai.com

Farmers will still have plenty of produce, including tomatoes, red and white potatoes, onions, mushrooms, apples, squash and fresh turmeric (Chocolates and Tomatoes).

Ella's Bakeshop is also returning at the Market, with its mouth-watering pastries and baked goods.


Aluminaries by Rona
Beads by Bettina
Eni Indo
Jamie Agins Art Glass
Marti's Art2Craft

Some Information about Fall Vegetables and Fruits

Persimmons: These tree fruits came to California via China and Japan in the 19th century. Most are best eaten when they’re still crispy. But one kind called hachiya, grown mostly in Japan, is meant to be eaten only after the flesh gets soft as jelly.

Fennell: You can use the leaves as an herb -- the aroma and taste are like licorice without the sweetness. And you can roast the roots, or “bulbs,” with other root vegetables -- turnips, carrots, rutabaga, parsnips -- for a perfect fall side dish.

Endive: Though often yellow, white, or purple in color, it’s one of the great variety of peppery salad “greens” harvested in the fall. That’s when they begin to soften and sweeten. Slightly bitter, with a refreshing crunch, one kind of endive has leaves that are perfect to use as edible serving spoons for appetizers.

Quince: This fruit is often used in jellies and jams, including membrillo, a very thick jam the Spanish eat with cheese. Quinces are related to apples and pears but better able to survive extremes of temperature and drought.

Brussels Sprouts: Also known as “the vegetable you used to hate,” Brussels sprouts got a makeover when American chefs started roasting them to a delicious crisp with olive oil or pan-frying them with caramelized onions. Now they have a new taste and a new stylish image to match.

Rutabaga: This sweet, nutty root vegetable is best harvested in the fall and is great to bake together with fennel and turnips for a delicious fall and winter side dish.

Japanese Sweet Potatoes: Also known as oriental potatoes, these have a yellow-white flesh and purple skin, unlike their more traditional bright-orange cousins. They’re also sweet, but they have a unique flavor and are packed with healthy vitamins and nutrients. In Japan, they’re used to make liquor as well.

Jujube: This unusual fruit grows on trees and may be eaten fresh, in early fall, just as it turns from green to brown. It also dries on the tree without any outside help. The result is a hardier form of the fruit that lasts much longer and has a flavor similar to dates, though not as sweet.

Pomegranates: The beautiful ruby red seeds of this fruit are delicious on their own, on top of a salad, or mixed with yogurt. They’re also used in Persian cooking to make sauces, syrups, and spectacular savory stews.

Asian Pear: Firm and crisp like an apple, this fruit has a pleasant, sweet flavor. It’s delicious on its own or with some yogurt and is a great addition to salads as well. With careful handling, it can have a long shelf life.

Grapes: The traditional fall harvest of grapes is cause for celebration for winemakers across the globe. But, of course, grapes are good to eat fresh as well -- on their own or added to dishes. Along with walnuts, they can liven up traditional chicken salad.

Pumpkin: More than a Halloween decoration, this gourd can be healthy and delicious. And not just in pie, either -- it can be pureed for soup, roasted for a side dish, and even made into a milkshake.

Shallots: Like leeks, onions, and garlic, shallots are praised for their mild, sweet flavor, especially when cooked. Try them in recipes in place of onions, or raw in salads and marinades.

Check out our Facebook page (NOTE: we have a new Facebook page -- be sure to bookmark the new link) and our Blog for pictures and more details about the Market. When you go to our Facebook page, please "LIKE" us. We're trying to reach 500 by the end of the season.

And finally, click on the link to the Olney Crafts Market website (Facebook link https://www.facebook.com/OlneyCraftsMarket/) -- for information about the crafters at the Olney market, and on this link for the Farmers Market at Riverhill.

Olney Farmers & Artists Market -- In Partnership with...

Sandy Spring Museum , Manna Food Center Our House , and growingSoul

Over the course of the year, the Market raises funds to be used to help our neediest customers.  If a farmer or member of our Steering Committe knows someone how has lost his/her job and/or is desperately in need, the Market offers vouchers that will double the amount of produce the customer can buy, with a maximum limit of $15.  No questions asked and no identification is necessary.

OFAM Online Store - Help Support the Market!!

Check out our  OFAM Online Store !  Help support the market by purchasing selected merchandise, including t-shirts, hats, tote bags, coffee mugs, water bottles, and magnets. They make great gift items too! Come on folks, let's see those shirts & hats at the market!!

To Receive Information . . .

Keep up with the Market via the OFAM Blog, written by our own Judy Newton.  Please "Like" us on our new Facebook page for updated Market news.

Subscribe  to our weekly newsletter, chock full of information about what is planned each Market day.  Fill in the form and say Subscribe!  You'll join our growing list of informed market patrons (over 1,000 and growing) who know what they're looking for and where to find it!



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