Please see below this week’s Hollywood Farmers Market Newsletter. See you all tomorrow


Featured Vendor: SunSplash Farm
It’s a long way from Trinidad to College Park, but that’s the path that Hollywood resident Pete Charlerie took to his recently purchased, five-acre Upper Marlboro farm. Pete’s father—also a farmer—introduced him to agriculture in Trinidad, and he loved it so much that he eventually studied it, along with resource economics, at the University of Maryland.
On his website (, Pete says that studying agriculture and business was like discovering his scholarly soul mate. “It was like milk and honey,” he said. “I was smitten. I fell in love.” Soon after graduating in 2009, in 2011 to be exact, he started SunSplash Farm where Pete and his crew grow high-quality vegetables, cut flowers, and culinary herbs, which you can purchase at the Hollywood Farmers Market every Saturday morning.

This Week’s Special Guest
Mayor Andy Fellows will join us at 9 am this Saturday. It’s his first visit to our market so come on down and welcome him, shake his hand, bend his ear—and, of course, tell him how much you like our local market!

Speaking of Local
July 20–28 is Buy Local Week, according to Maryland’s Best Agriculture ( program, which explains, “Buying from local farms promotes cleaner air and water and reduces our carbon footprint on the planet.” The idea is to help support Maryland’s family farmers and enjoy fresh local food by taking the Buy Local Challenge, which requires committing to eating local food from this Saturday through Sunday—easy to do with such good veggies and fruit available around the corner.

Featured Herb: Basil
There’s nothing like the fresh scent of basil to make a person start thinking about how it tastes when used in pesto, Thai foods, tomatoes and mozzarella, and other salads and dishes. Before trying the two recipes provided below, keep in mind the following tips provided by The Land Connection (

• Don’t cook basil – don’t even heat it up if you can help it. When adding basil to a pasta sauce or a pizza, do so only at the last minute, while tossing with the pasta or after the pizza has emerged from the oven. Basil pesto too, should always be used raw, never warmed up or cooked.
• Don’t cut basil with knives or scissors because they will blacken and diminish the overall flavor. Just use whole leaves or tear large leaves into small pieces before using.

Recipe of the Week
Classic Basil Pesto
3 1/2 cups loosely packed fresh basil leaves
1/2 cup chopped fresh parsley
3 large cloves garlic (more if you love it)
1/2 cup pine nuts or pecan meats
1 cup freshly grated Parmesan or Asiago cheese
1 1/2 tsp. fresh oregano or 3/4 tsp. dried
1 1/2 tsp. freshly ground pepper (or to taste)
1/2 to 2/3 cup fruity extra virgin olive oil
salt to taste
Combine all the ingredients in a food processor or blender, adding enough olive oil to make a thick, smooth sauce. Add salt to taste. Makes about 2 cups (enough to combine with 4 servings of pasta).

All rights reserved @ Hollywood Farmers Market, 2013