OLNEY FARMERS AND ARTISTS WINTER MARKET DECEMBER 28, 2025

 HAPPY NEW YEAR!  WE WISH YOU AND YOUR FAMILY THE VERY BEST FOR THE NEW YEAR!  WE ARE GRATEFUL FOR YOUR SUPPORT OVER THE LAST YEAR.  ALSO SPECIAL THANKS TO THOSE VENDORS AND CUSTOMERS WHO HELPED FEDERAL WORKERS DURING TRYING TIMES. NOW HERE’S WHAT’S HAPPENING THIS SUNDAY AT THE MARKET….

WHAT’S AT THE MARKET?   Maryland crabcakes, fresh fish, pierogi,  hot cider, hot chocolate,  apples, local honey, gourmet popcorn, croissants, Danish, homemade bread, coffee, sausage, crepes, sweet potatoes, spinach, microgreens, local mushrooms, vegan baked goods, eggs, breakfast burritos, fresh juices, smoothies, butter, Greek olive oil, olives, tacos, fajitas, Vietnamese chicken skewers, banh mi, baked beans, gluten-free pastries, pizza, homemade bread, croissant sandwiches, BBQ, croque monsieurs, homemade chicken salad, bread pudding, radishes, squash, red and white potatoes, garlic, onions, cucumbers, peppers, carrots, houseplants, and lots more…
WELCOME BACK!  Apple Valley Farm
Taking a break:         

• Waycups Gourmet is due back in a few weeks
• Too Sweet Kettle Corn
• Be Still Bakery (Back next week)
• Orchard Breeze Farm (off til next week)
• Coop’s Soups (off for Winter)
• MacBride & Gill (off for Winter)
• Italian Pasta Shop
• Ren Catering

Also, our condolences to It’s Olney Math coordinator, Greg Coxson, on the loss of his mother.  You are in our thoughts and prayers.
                                            
MANAGERS:  JANET TERRY (202 257 5326) AND TRACY CLARE (ASSISTANT MANAGER) 

FARMERS

• Leedstown Farm
• Manchester Mushroom Farm (formerly Davis Highlands)
• Stone Feather Farm
• Dimitri Olive Oil
• M&M Plants and Plant Masters
• Alluvion Aeroponics
• Common Root Farm (certified organic)
  
• Thomas Evans Plants & Produce
  
• Fairy Greens Lavender Farm

JEWELERS
MAKING HER DEBUT:  Welcome Casie Tefie, our newest jeweler, owner of Clayful & Kind!  Casie worked at USAID until it was dismantled this year. She spent two decades working to combat malnutrition.  Casey is determined to pursue that work again.   In the meantime, she is using her creative talents to bring joy to others. She works with polymer clay to create jewelry and bookmarks and can also customize.  (photo below)
            
ARTISTS
We also welcome Phelan Watercolor.  Owner Pat Phelan uses a touch of AI to enhance his photographs.  Among his favorite subjects:  St. Michael’s and Bethany Beach. (photo below) 
 
ROTATING CRAFTERS INCLUDE:

• Tee Cee's Boutique 
• W Shawl Studio 
  
• A little pottery 

FAVORITE HOLIDAY RECIPES:  From Erica Miller (Be Still Bakery)
Gingerbread Cookies 
1 cup unsalted butter, softened
1 cup light brown sugar, packed 
1 large egg
1 cup molasses
1 Tbsp apple cider vinegar (trust me, you need it)
2 tsp vanilla extract
5 cups all purpose flour
1 tsp baking soda
½ tsp sea salt
1 Tbsp ginger
1 Tbsp cinnamon
½ tsp allspice
½ tsp cloves
¼ tsp nutmeg

Prepare the Cookie Dough

In a large mixing bowl, cream together the softened butter and brown sugar until smooth. Add the egg, molasses, vinegar, and vanilla extract. Mix until just combined. Do not overmix.   

In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg until evenly combined.

Gradually add the dry ingredients to the wet ingredients on low speed until a soft dough forms and no streaks of flour remain. Avoid over-mixing to prevent tough cookies.

Cover the dough tightly and refrigerate for at least 3 hours (or up to overnight). This step is essential to firm the dough for rolling.

Preheat oven to 350°F. Divide the dough in half and roll out each portion on a lightly floured surface to ¼-inch thickness. Cut into shapes using cookie cutters and place on parchment-lined baking sheets, spacing cookies 1 inch apart.

Bake medium-sized cookies for 8–10 minutes (or larger cookies for 12–14 minutes). Cookies are done when the surface springs back slightly to the touch. Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Once cooled, decorate with simple icing or royal icing. Mix 2 cups powdered sugar with 1–2 tablespoons milk or lemon juice to form a thick icing, then pipe onto cookies. Let sit uncovered until icing hardens.  Enjoy!

FOOD SCRAPS:   As part of a Montgomery County-sponsored pilot, Compost Cab will accept food scraps from our customers. Look for their tent in the rear of the Market. You may drop off:

• Fruit and Vegetable scraps
• Cooked Food
• Meat, fish bones
  
• Dairy (cheese and yogurt)
• Eggshells
• Bread & Grains
• Coffee Grounds & Tea Leaves (remove all filters)               
  
•                                           

HOPE TO SEE YOU ON SUNDAY!
PARKING IS ALWAYS FREE! (For Winter, vendors may leave at 1 instead of 1:10) There are 2 main lots, one outside the professional buildings on 108; the other opposite the Thrift Shop on Prince Philip.
NO PETS PLEASE!

DONATIONS WELCOME!   Please consider a donation to our 501-C-3, Friends of the Olney Farmers Market.  The Market provides vouchers for fresh produce to those in need.  This season, we’ve given out more vouchers than ever before. It would be great to replenish our fund.  We also need funds to support our music program and our children's tent.
Checks can be mailed to PO Box 1787, Olney, MD 20830. We also accept donations at our Info tent.  

THANK YOU!!
 ***Customers:  Please do NOT remove barricades at our entrances and exits.  These are meant to keep all of us safe.  
In the event of dangerous weather conditions, we'll post our decision on whether to close on our website, olneyfarmersmarket.com and on Facebook.
NO PETS!  We ask that you leave your pets at home.  We allow service animals only.
Note to Vendors:  Remember that every tent must have at least 25 pounds of weight per tent leg.  Thank you for your cooperation.