Farm Market Crawl: Laurel Farmers Market

Main Street in Laurel is like stepping back in time.

Lined with tiny, mom-and-pop shops and stores, it’s reminiscent of time before superstores and shopping malls became the center of the retail universe. The farmers’ market held there each week fits right in.

The Laurel Farmers’ Market is held each Thursday from 9:00 a.m. to 2:00 p.m. in the 300 block of Main Street. The market will run until October 27th.

Ed Fountain is a regular at the market. He hauls in a wide variety of fresh fruits and vegetables grown on his farm on the Eastern Shore. Tomatoes, peppers of all kinds, beets and fresh corn are just a few of the items he sells each week. He also had an impressive display of fruits, from melons to berries. I picked up a box of Ed's banana peppers and used them in this week's recipe—Banana Pepper Relish. You can use it just as you would a pickle relish, as a topping on hot dogs or burgers. 

Another highlight of the market is the sensational fruit punch made and sold by Julie Dina-Sogbesan. Her tent is popular for its made-to-order funnel cake, but her homemade punch made with fresh fruits and juice steals the show. It’s the perfect, refreshing and flavorful treat on a hot, summer day. Julie’s joined each with by her kids, Wande and Korede, who help their mother run her booth. 

Banana Pepper Relish

Makes two cups.

• 2 cups diced banana peppers, stems & seeds removed (about 10 peppers)

• 1 medium onion, diced

• 1 cup red wine vinegar

• 1/4 cup sugar

• salt and pepper, to taste

Combine peppers, onions, red wine vinegar and sugar in a large saute pan. Simmer over medium heat until the peppers and onions soften and the all of the vinegar is absorbed, 10-15 minutes.

Remove from heat and chill to room temperature before placing the relish in an airtight container and storing it in the refrigerator until ready to use.