Maryland Blogger: Main Street Farmers and Artists Market in Kentlands

Main Street Farmers and Artists Market in Kentlands

Main Street Farmers and Artists Market in Kentlands


The Main Street Farmers and Artists Market is open year-round on Saturdays from 9 a.m. to 2 p.m. at the Main Street Pavilion, one block off of Kentlands Boulevard in the Kentlands community within the City of Gaithersburg, Maryland.

Click here to learn more about the Gaithersburg Farmers Markets and to subscribe to the weekly Farmers Markets eNewsletter which also includes a weekly recipe.


Chrysanthemum Festival, Longwood Gardens, Kennett Square, PA USA IMG 6661 Canon PowerShot G11 Camera Photograph by Roy Kelley Roy and Dolores Kelley Photographs

Chrysanthemum Festival, Longwood Gardens, Kennett Square, PA USA IMG 6661
Canon PowerShot G11 Camera
Photograph by Roy Kelley
Roy and Dolores Kelley Photographs 

Roy and Dolores Kelley Photographs

Roy Kelley and Associates


Roy Kelley, Associate Broker

Realty Group Referrals (Retired from RE/MAX Realty Group)

6 Montgomery Village Ave., Suite 200

Gaithersburg, MD 20879

Main Office:  301-258-7757 (You will not reach me at this number)

Send an email message if you need my phone numbers. I will be happy to recommend a real estate professional if you are moving to the area.

Comment balloon 12 commentsRoy Kelley • December 26 2018 08:37PM


It's nice that you have a farmer's market in the Kentlands community that runs year-round. Who doesn't love a farmer's market?!

Posted by Francine Viola, REALTOR®, In Tune with your Real Estate Needs (Coldwell Banker Evergreen Olympic Realty, Olympia WA) 5 months ago

Francine Viola 

It is also nice that we have several restaurants near the farmers' market. So, you can combine a nice lunch with the farmers' market visit.

Posted by Roy Kelley (Realty Group Referrals) 5 months ago

I love going to our local farmers market and it's so nice that you have one year round there in Gaithersburg too.

Posted by Joyce Marsh, Regional Manager Regal Christie's Int'l Realty (Regal | Christie's International Real Estate) 5 months ago

Hi Roy! I love that they provide a weekly newsletter for the local farmers markets. Great public service announcement!

Happy Thursday...

Posted by Debe Maxwell, CRS, Charlotte Homes for Sale - Charlotte Neighborhoods ( | The Maxwell House Group | RE/MAX Executive | (704) 491-3310) 5 months ago

This is good information for local residents. Thank you for sharing 

Posted by Gita Bantwal, REALTOR,ABR,CRS,SRES,GRI - Bucks County & Philadel (RE/MAX Centre Realtors) 5 months ago

Roy, they should make you an honorary Ambassador to Kentlands, you really put Kentlands on the map for everyone to know, Endre

Posted by Endre Barath, Jr., Realtor - Los Angeles Home Sales 310.486.1002 (Berkshire Hathaway HomeServices) 5 months ago

You may wish to visit and join this Facebook group...

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Posted by Roy Kelley (Realty Group Referrals) 5 months ago

Good morning Roy.  Thanks for the information about the Main Street Farmers and Artists Market in Kentlands.

Posted by Gabe Sanders, Stuart Florida Real Estate (Real Estate of Florida specializing in Martin County Residential Homes, Condos and Land Sales) 5 months ago
Recipe of the Week:
Blackeyed Peas and Collard Greens
Southern Living explains the origin of eating this tasty dish on New Year's Day: "According to legendary Southern food researcher John Egerton's Southern Food: At Home, On the Road, In History, black-eyed peas are associated with a "mystical and mythical power to bring good luck." As for collard greens, they're green like money and will ensure you a financially prosperous new year."
We offer you a quick and easy recipe for enjoying this tasty dish.
From:  Taste of Home
Total Prep and Cooking Time: 25 minutes
Makes: 6 Servings
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 8 cups chopped collard greens
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 4 plum tomatoes, seeded and chopped
  • 1/4 cup lemon juice
  • 2 tablespoons grated Parmesan cheese
In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.
Nutrition Per Serving 

3/4 cup: 177 calories, 5g fat (1g saturated fat), 1mg cholesterol, 412mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 9g protein.

Posted by Roy Kelley (Realty Group Referrals) 5 months ago
Recipe of the Week: 
From:  Minimilast Baker
Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 8 slices
10-ingredient pizza that's perfect for late summer and fall. Butternut squash sauce adds a colorful, savory-sweet base, while broccolini, chickpeas, and onion add texture, fiber, and protein. A healthy, plant-based meal the whole family will enjoy.
  • 3 cups butternut squash (cubed*) 
  • 3 cloves garlic (whole // skin removed) 
  • 2 Tbsp olive oil (divided) 
  • 1 pinch sea salt + black pepper 
  • 1 Tbsp maple syrup 
  • 1 1/2 cups broccolini (chopped // large stems removed) 
  • 1/2 cup red onion (chopped) 
  • 1/2 cup cooked chickpeas (rinsed and thoroughly dried // optional) 
  • 1 pinch sea salt + black pepper 
  • 1 tsp dried oregano
  • 6 ounces store-bought pizza dough (I Love Trader Joe's Garlic & Herb or Whole Wheat)
  • 1 cup Butternut Squash Sauce (recipe above) 
  • 1/2 cup vegan parmesan cheese or store-bought vegan mozzarella cheese*
  1. Preheat oven to 400 degrees F and position a rack in the middle of the oven. 
  2. Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil (1 Tbsp) and a pinch each salt and pepper. Toss to combine. 
  3. Bake for 15-20 minutes, or until all squash is fork tender.
  4. Transfer squash and garlic to a blender or food processor with remaining olive oil (1 Tbsp ) and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable (not pourable). 
  5. Taste and adjust seasonings as needed. Set aside. 
  6. Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas (optional), salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside. 
  7. Increase oven heat to 425 degrees F (218 C). 
  8. Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet (or similarly-shaped object). 
  9. Top with ~ 1 cup sauce, veggies, and chickpeas. Sprinkle on a bit more oregano and vegan parmesan cheese or vegan mozzarella. 
  10. Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack (slide the baking sheet off so it can bake directly on the rack for a crispier crust). Bake for 13-18 minutes, or until crust edges are golden brown. 
  11. Slice and serve with remaining parmesan cheese, dried oregano, and red pepper flakes (optional). 
Nutrition Per Serving per slice
  • Calories: 171
  • Fat: 6.4g
  • Saturated fat: 1.1g
  • Sodium: 199mg
  • Carbohydrates: 24g
  • Protein: 6.2g
Posted by Roy Kelley (Realty Group Referrals) 5 months ago

Your feedback and your continued support are very much appreciated.

Posted by Roy Kelley (Realty Group Referrals) 5 months ago

Make it a habit to post a reblog every day. It is an easy way to pay it forward.

Posted by Roy Kelley (Realty Group Referrals) 3 months ago