Organic Restaurants Baltimore MD
Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in Baltimore, MD listed below have to offer.
32nd Street/Waverly Farmers Market
(410) 889-6388 or (410) 917-1496
E. 32nd & Barclay Street
Baltimore, MD
32nd Street/Waverly Farmers Market
(410) 889-6388 or (410) 917-1496
E. 32nd & Barclay Street
Baltimore, MD 21218
General Information
Covered : No
Open Year Round : Yes
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
Saturday, 7:00 a.m.- 12:00 noon
Eastpoint Farmers Market
(410) 562-3464
7839 Eastern Avenue, Eastpoint Mall
Baltimore, MD
Eastpoint Farmers Market
(410) 562-3464
7839 Eastern Avenue, Eastpoint Mall
Baltimore, MD 21224
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 25-October 29 Wednesday, 11:00 a.m.- 2:00 p.m.
Towson Farmers Market I
(410) 825-1144
Allegheny Ave.; Between Washington Ave. & York Rd.
Towson, MD
Towson Farmers Market I
(410) 825-1144
Allegheny Ave.; Between Washington Ave. & York Rd.
Towson, MD 21204
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 12-November 20 Thursday, 10:45 a.m.- 3:00 p.m.
Towson Farmers Market II
(410) 825-1144
Parking lot at corner of Allegheny & Washington Ave.
Towson, MD
Towson Farmers Market II
(410) 825-1144
Parking lot at corner of Allegheny & Washington Ave.
Towson, MD 21204
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 14-November 22 Saturday, 9:00 a.m.- 1:00 p.m.
Pikesville Farmers Market
(410) 484-2337
In front of the MD State police Headquarters; 1201 Reisterstown Road (Near
Pikesville, MD
Pikesville Farmers Market
(410) 484-2337
In front of the MD State police Headquarters; 1201 Reisterstown Road (Near
Pikesville, MD 21208
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 24-October 28 Tuesday, 10:00 a.m.- 3:00 p.m.
Highlandtown Farmers Market
(410) 342-3234
3500 Block of Bank Street; At the corner of South Conkling & Bank Streets
Baltimore, MD
Highlandtown Farmers Market
(410) 342-3234
3500 Block of Bank Street; At the corner of South Conkling & Bank Streets
Baltimore, MD 21224
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July 12-October 25 Saturday, 8:00 a.m.- 12:00 noon
Park Heights Community Farmers Market
(410) 542-8190
5201 Park Heights Avenue; Pimlico Race Course Parking Lot
Baltimore, MD
Park Heights Community Farmers Market
(410) 542-8190
5201 Park Heights Avenue; Pimlico Race Course Parking Lot
Baltimore, MD 21225
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
June 11-December 17 Wednesday, 9:30 a.m.- 2:00 p.m.
Thurmont Mainstreet Farmers Market
(301) 418-8642
Thurmont Carnival Grounds; Boundary Avenue
Thurmont, MD
Thurmont Mainstreet Farmers Market
(301) 418-8642
Thurmont Carnival Grounds; Boundary Avenue
Thurmont, MD 21204
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July 19-August 30 Saturday, 8:00 a.m.- 11:00 a.m.
Catonsville Farmers Market
(410) 744-4169
108 Bloomsbury Avenue; Bloomsbury Community Center
Catonsville, MD
Catonsville Farmers Market
(410) 744-4169
108 Bloomsbury Avenue; Bloomsbury Community Center
Catonsville, MD 21228
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
May 7-November 26 Wednesday, 10:00 a.m.- 1:00 p.m.
Dundalk Village Farmers Market
(410) 282-2540
Shipping Place at Dunman Way; Park in back of Dundalk Post Office
Dundalk, MD
Dundalk Village Farmers Market
(410) 282-2540
Shipping Place at Dunman Way; Park in back of Dundalk Post Office
Dundalk, MD 21222
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : No
Hours
July 12-November 15 Saturday, 6:30 a.m.- 12:30 p.m.
provided by:
\ASK LAURA \LAURA'S FAVES \HOT LISTS \FROM OUR FRIENDS | Restaurants of The Future: Can Food Service Really Be Sustainable? | | | | | Written by Jill Ettinger | |  Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed? Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first." Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat. "I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small... | | |
Click here to read the rest of "Restaurants of The Future: Can Food Service Really Be Sustainable?"