Western Wake Farmers' Market

Farm-to-Fork Dinner

2013-05-02T01:51:00Z

Dine with farmers from Western Wake Farmers’ Market

The Western Wake Farmers’ Market invites you to join them at The Umstead Hotel and Spa on Thursday, June 13 from 6 to 9 PM for a multi-course dinner of farm-to-table cuisine, showcasing one-of-a-kind dishes prepared by Award-winning Executive Chef Scott Crawford. Enjoy seasonal dishes showcasing a variety of locally-grown ingredients from farmers and vendors at WWFM.

In addition to a delicious meal, you get to dine with your favorite farmers that evening! What better way to connect with your food and support local farmers than to get to know the farmers and vendors who grow the food you put on your table each evening. Local beer from Full Steam, wine from Sip…a wine store, and live harp and guitar music will provide the perfect backdrop to an evening full of conversation with the heart of our market: our farmers and vendors.

Tickets are $100 (tax-deductible) and include wine and beer. Tickets are available for $100 until May 28, when they will increase to $125 until June 6.

Purchase Tickets | View the poster

SPRING CRAFT FAIR - SATURDAY, MAY 11th 8AM-12PM

2013-05-01T19:01:00Z

WWFM will host a SPRING CRAFT FAIR on Saturday, May 11th from 8am-12pm. Pick up the ingredients to make breakfast and a special gift for Mom for Mother's Day!

CRAFTERS --

Archana Joshi - Canvas paintings, mixed media, home décor, cards, candles, paper flowers

Bonny Rooze - Hand knit clothing, décor, toys

Carole Morris - Adult and children's aprons

Cottage Lane Kitchen - Spicy pepper relishes

Fiddlehead Pottery - Functional and decorative stoneware pottery

Garnet Gals - Homemade jams, bird houses and wooden toys, recycled jewelry

Glass Explosions - Homemade glass - bottle spoon rests/snack try, votive holder, sun catcher/ornament

Grace Gates - Colorful fabric organizational accessories

JNC Woodworks - Wood products - cutting boards, lamp bases, stoppers, bottle openers, bowls

Jonathan Davis and Shannon Casey - Handblown glass - wine glasses and stemware, paper weights, sculpture, jewelry

Joyce Aschenbrenner - Aprons, spa frogs, Lil' Buddy pressing boards, small quilts

Julie Zerbe - Children's clothing, handbags

JW Designs - Handmade jewelry

Little Flower Art - Handmade pottery, wall hangings, quilted items, cards/photo cards

Mark Baker - Wooden pens, pencils, bowls

Marlana Semenza - Photo note cards, small prints

Paula Woolery and Wendy Carter - Handpoured soy candles, wood pendants, cold-process soaps, sachets, eye pillows, doll clothes and accessories

PSBDesigns - Necklace and earring sets

Serve with Verve - Wire wrapped beaded flatware and serving utensils

Shirley McIver - Handmade jewelry

Soap Kettle, Etc. - Handmade soaps and lotions

The Green Elephant Co. - Baby, toddler and child clothing, blankets, hair accessories

Two Little Sea Stars - Infant and children's accessories

Wanda Hughes - Doll clothing, baby afghans, hairbows, and collegiate stockings

Wendy Bierwirth - Lampwork and metal jewelry

Wicked Animal - Wicked tough dog beds made from canvas (small, medium, large and extra-large)

YHWH7 Pottery - Handmade turned pottery with inspirational verses

Spring Craft Fair

2013-04-17T14:36:00Z

WWFM will host a SPRING CRAFT FAIR on Saturday, May 11th from 8am-12pm. The Craft Fair will be held in conjunction with the regular farmers' market. The event is rain or shine.

Please fill out the application and submit by Monday, April 29th. Please contact Madison Whitley with any questions.

Upcoming Events

2013-04-17T14:43:00Z

Saturday, May 11th 8am-12pm
Spring Craft Fair

Thursday, June 13th 6-9pm
Farm to Fork Fundraiser at The Umstead Hotel

Saturday, July 13th 10am-12pm
Picnic @ the Market

Saturday, August 17th 8am-12pm
Back-to-School Health Fair

Saturday, September 28th 8am-12pm
2nd Annual Chili Cook-Off

Saturday, November 2nd 8am-12pm
Fall Craft Fair

Tuesday, November 26th 2:30-5:30pm
Pre-Thanksgiving Market
Market closed Saturday, November 30th

Saturday, December 21st 9:30am-12pm
Pre-Christmas Market

Vendors for 2013

2013-04-11T17:46:00Z

NEW! Angelina’s Kitchen: Farm to Fork restaurant located in Pittsboro, NC. We pride ourselves on using 70% local ingredients from farmers within a 50 mile radius. Come enjoy ready to eat foods using beautiful local ingredients.
Annelore’s German Bakery: Annelore’s German Bakery focuses on making artisan pastries and bread. We specialize in authentic German baked goods that are made in the most traditional way, by hand and from scratch. Annelore uses only natural, pure ingredients. With her family having been in the brewing and hospitality business for almost 350 years Annelore continues her ancestral tradition with delicacies of uncompromising quality, authenticity and uniqueness.
NEW! Artist NC (guest vendor): Custom pieces of art - portraits of your family, animals and houses. Work are in acrylics, watercolor, pen and pencil. In addition, small decorative art pieces, local photography and polymer clay pendants.
NEW! Backyard Edibles: Backyard Edibles offers sustainably-grown vegetable and herb transplants for the spring, summer and fall growing seasons. We concentrate on heirloom varieties of transplants throughout the seasons. We also offer cut flower arrangements when in season. Backyard Edibles also offers contract growing of specialty transplants, particularly hard-to-find vegetable varieties. We are here to help you with your growing needs. From your own backyard to your table, you can't get more local than that.
NEW! Bill Mortez: Fresh North Carolina grown apples.
Chapel Hill Creamery: Chapel Hill Creamery is a small dairy farm and farmstead cheese making facility. We chose Jersey cows for their rich milk, which makes great cheese. Our cows spend their time on pasture, and we've established an intensive rotational grazing system to ensure that they'll have access to high quality grass during their milking season. We make primarily distinctive cheeses on a regular basis that are available all year. Come to the market for samples and to find your favorites. We also have whey fed pork that is tender and delicious. Our sausage is made from mostly ham, not just the trimmings, and we have chosen our own spice mixes for different styles of breakfast or dinner sausages. Bacon, pork chops, and other cuts are sometimes available as well.
NEW! Cilantro Mediterranean Grill: Cilantro Mediterranean Grill is an independently owned and operated restaurant near RTP serving Mediterranean kabobs, salads and vegetarian dishes made from scratch using the best locally sourced ingredients. Visit us at the market to take our delicious gourmet, ready to eat, entrees and sides home and try our weekly taste testing samples.
Clayton Orchard: Clayton Orchard is a family-owned farm located in Montgomery County. Our primary product is peaches. We also grow plums, watermelons, Muscadine grapes, and various vegetables such as corn, tomatoes, onions, green beans, and potatoes.
Coon Rock Farm: Coon Rock Farm is a sustainable family farm providing garden crops and pasture raised antibiotic and hormone free chicken, eggs, pigs, lamb and goat on 55 acres nestled along a bend in the Eno River just outside of Hillsborough, NC. We concentrate on sustainably and bio-dynamically taking care of the land while letting it take care of us. Our vegetables are mostly heirloom varieties and raised without chemicals of any kind. Our animals are pastured raised and grass fed and never given antibiotics or hormones. Our chickens are heritage breeds that provide both meat and eggs and are completely free range.
We produce over 50 varieties of heirloom tomatoes, peppers, and eggplants, plus multiple varieties of squash, pumpkins, corn, melons, potatoes, okra, peanuts, herbs, cucumbers, peas, beans, onions, leeks, garlic, lettuce, arugula, spinach, kale, mustard greens, mizuna, tatsoi, cabbage, collards, and much more. Eggs: Our eggs are from heritage breed free range hens (Delawares, Bard Rocks, Buff Orphingtons, Rhode Island Reds, Aracana and Black Sex Links). Honey: Wildflower honeyHerbs: Our herb selection includes basil, rosemary, lavender, marjoram, thyme, lemon thyme, lemon balm, lemon verbena, tarragon, chives, lemon grass, mint, parsley, cilantro, oregano, sage, Mexican oregano, chamomile, Thai basil, and fennel. The meat we will offer includes free range heritage breed chicken, heritage breed pasture raised pork, and occasionally pasture raised lamb, goat, beef, goose, rabbit and duck. We offer a variety of cuts such as whole chicken, chops, roasts, ribs, cured and uncured bacon, and various sausages.
DJ’s Berry Patch: DJ's Berry Patch is a pre-picked or pick-your-own Strawberry and Produce Farm. Our Raleigh area strawberry farm is conveniently located just minutes off Highway 64, right off Davis Drive in the town of Apex. DJ's is committed to providing our customers with the freshest and finest varieties of strawberries and other spring and summer produce. The fall brings pumpkins and mums.
Strawberries, Summer Produce, Pumpkins, Mums
Dog Day Farm: Produce farm offering sustainably-grown, chemical-free vegetables; fruits; berries; herbs; flowers; plants, and other farm/garden-related products
Raw Fruits and Vegetables, Herbs, Cut Flowers, Seedlings, Bedding Plants
Fickle Creek Farm: Fickle Creek is a 150-acre Orange County farm that includes production areas (pastures, market garden), managed woodlots, and natural areas. We manage our farm so that it has minimum impact on the environment, is sustainable, and includes humane treatment of our animals. All fruits and vegetables are naturally grown without inorganic chemical inputs. Eggs, chicken, and duck come from flocks that range freely on pesticide-free pastures, eat locally-sourced vegetarian feed, and never receive hormones or antibiotics. Steers, pigs, and sheep are raised on pasture without medicated feed, hormones, or grain finishing. We sell all our products locally and directly to customers who we encourage to ask us questions about our practices.
Arugula, Basil, Beef, Beets, Carrots, Chard, Chicken, Chicken Eggs, Collards, Duck, Duck Eggs, Eggplant, Figs, Garlic, Kale, Lettuce, Lima Beans, Lamb, Leeks, Mustard, Mutton, Okra, Onions, Peas (Sugarsnap), Peppers (Wweet and Hot), Pesto, Pork, Potatoes, Radishes, Shi-itake Mushrooms, Rosemary, Spinach, Squash (Summer and Winter), Sweet Potatoes, Tomatoes, Zucchini
NEW! Fiddlehead Pottery: Fiddlehead Pottery Studio selling functional and decorative pottery for table, home and garden.
NEW! Fullsteam Brewery: Fullsteam Brewery is a "plow-to-pint" brewery obsessed with Southern-style brewing. We brew beer that celebrates the farm and food traditions of the South.
Gertrude’s Garden Gems: We are located in Chatham County. Our main products are flowers and potted herbs, and a few vegetables. We grow many varieties of flowers to cut for bouquets. Our cut flower season starts in late March and goes to Dec.
Cut Flowers, Bedding Plants, Vegetable Plants, Herbs, Asparagus, Seasonal Vegetables
NEW! Garnet Gals: Our company is a family of diverse endeavors. The mother is a gardener with a well-developed green thumb. The father is a wood worker who likes to make bird houses and wooden toys. Daughter no. 1 is a crafter and uses recycled and up-cycled materials to make her products. Daughter no. 2 is a chef and produces jams, jellies, and other products from local produce.
NEW! Goat Lady Dairy: Since 1995 Goat Lady Dairy has produced national award winning artisan goat and cow milk cheeses from the milk of our Goat Lady goat herd and our local partner farms. All our cheeses are made here on our farm in Randolph County. We also host monthly on-farm dinners and have a vegetable CSA farm.
Good Graces Homemade Dog Treats: Homemade dog treats.
Great Harvest Bread Co.: We are a whole grain, all-natural bakery. We mill our wheat on site to produce the freshest flour to put into our bread. The bread are made from scratch each day with the finest ingredients. Producer of hand crafted breads and baked goods made from our freshly milled wheat flour, sourced from family owned farms. Our honey is locally produced by Heidi's honey in Winston Salem. Our loaves our hand kneaded and prepared each day. All day old bread is given to ministries or interfaith food shuttle.
Our menu includes breads, muffins, cookies, cinnamon rolls and scones. We also make a whole line of made-from-scratch mixes such as cookie mix, brownie mix and pancake mix.
Hillsborough Cheese Co.: Hidden in the heart of historically dairy-rich Orange County, NC (on a previous tobacco farm where Cindy West grew up) our small, boutique creamery focuses on the art of cheese-making. Our French-trained chef & cheese-maker, Cindy, handcrafts small batches of many varieties of quality fresh & aged cheeses using goat’s and cow’s milk. Focusing mostly on traditional European-style cheeses, Cindy also experiments with and creates some of her own unique cheese blends tailored to our local community’s tastes.
In Good Heart Farm (formerly Ben’s Produce): In Good Heart Farm offers vegetables, strawberries & flowers of the highest quality and taste in the Triangle from our farm in Clayton, NC. Our mission is to strive for healthier people, community, agriculture and planet by growing and sharing the best tasting food we can. Our farming practices may surpass organic guidelines but we choose not to be certified because we are confident the quality and taste of our produce as well as our direct relationship with you speaks to our commitment to healthy food and holistic agriculture. 2011 will be our second year farming independently as Ben's Produce, though we have been farming with family and friends for many years.
Arugula, Bean, Beets, Bok Choi, Broccoli Raab, Broccoli, Cabbage, Carrots, Chard, Cress, Cucumber, Dandelion, Eggplant, Endive, Fennel, Field Peas, Herbs, Kale, Kohlrabi, Leeks, Lettuce, Melons, Mesclun, Mizuna, Mustard, Napa Cabbage, Okra, Onions, Peas, Potatoes, Radicchio, Radish, Scallions, Peppers, Spinach, Squash Summer, Squash Winter, Sweet Potatoes, Tatsoi, Tomatillo, Tomatoes, Turnips, Zucchini
NEW! Itty Bitty: Locally made gourmet baby food purees using all local fruits and vegetables to bring flavor and health to a new palette.
NEW! JNC Woodworks: Making or crafting of beautiful and useful woodcrafts including cutting boards, lamp bases, flower vases, bowls, clip boards, wine bottle stoppers, bottle openers, furniture, etc out of mostly NC Hardwoods and Cedar. Some exotic wood (ex-US) are also used. Try to connect style and wood beauty.
Jones Farm: Pesticide-free vegetables.
Cucumbers, Potatoes, Squash, Greens, Strawberries, Watermelons, Melons, Cantaloupes, Carrots, Peanuts, Sweet Corn, Tomatoes, Eggplants, Pears, Plums, Blueberries, Onions, Heirloom Vegetables, Beans, Peas, Beets, Okra, Peppers, Radish, Squash, Blackberries, Blueberries, Landscape Plants, Turnips, Rutabagas, Asparagus
NEW! JW Designs: JW Designs offers hand crafted, one of a kind pieces of art. My designs are comprised of semi-precious gemstones, pearls,sterling silver and genuine leather. I design jewelry that is understated, elegant and wearable.
Kalawi Farm: Peaches, Homemade Peach Ice Cream
La Farm Bakery: Artisan Bread Bakery located in the heart of Cary, North Carolina. We have been open for about 11 years and we use old world methods to preparing breads by hand. We also offer French style pastries and baked goods made fresh every day. We use only unbleached, un-bromated flours in our breads and baked goods, and biodegradable packaging in our cafe.
Artisan Breads, Granola, Baked Goods, Pastries
Larry’s Chilies and Veggie Plants: Heirloom veggie plants and over 20 varieties of hot chilies.
NEW! Little Flower Art (guest vendor): Little Flower Art sells handmade, hand-crafted pottery, quilted and embroidered gifts, as well as fine art note-cards and prints. It is run by 3 sisters that are the creators/artists.
Little River Ranch: We are a fifth generation farm family that produces high quality meats and ornamentals. Our production philosophy is to meld the best methods from traditional small family farming with the best offerings of modern agricultural science. We have a personal relationship with everything we produce.
Pasture-raised Lamb, Pasture-raised Heritage Turkeys, Traditional Pork, Pasture-raised Rabbit, Pond-raised Duck, Fall Chrysanthemums
Locals Seafood: Long time friends, Ryan Speckman and Lin Peterson started Locals Seafood in 2010 with a cooler full of shrimp and a pick-up truck. Both Fisheries and Wildlife Science majors from NC State University, their love for the coast, the outdoors, and good seafood started early. Locals Seafood is dedicated to delivering the freshest possible seafood from North Carolina fishermen to the Triangle area. They have come a long way from the truck tailgate, and both are dedicated to sharing their knowledge and passion for North Carolina seafood.
Melina’s Fresh Pasta: Using traditional recipes and methods learned in Italy, we produce fresh pasta, ravioli and sauces using locally sourced, and fresh ingredients as well as some special ingredients imported from Italy.
Fresh Pasta, Baked Pastas, Lasagna, Ravioli, Sauces, Prepared Meals
Muddy Dog Roasting Company: Family owned & operated artisan coffee roastery. Purveyors and blenders of specialty tea. Artisan grain millers. Purveyors of specialty foods. We roast our own coffee in an energy efficient coffee roaster. We also mill our own corn (blue, white, yellow) to produce grits and corn meal. We have a line of blended teas, as well.
Coffee Beans, Corn Meal, Grits, Loose Leaf Tea, Brewed Coffee and Tea
Piedmont Pottery (guest vendor): A wide range of handcrafted functional or decorative pottery and jewelry.
Rabbitpatch: Hand-woven baskets, with all natural dyes. Fourth generation basket weaver.
Redbud Farm, Certified Organic: Redbud Farm, owned and managed by Clay Smith and Nancy Joyner, began in 2009 to grow a wide variety of vegetables and herbs; Redbud is certified organic. It is located on the land where Clay grew up on a family farm that has been owned by the family since 1945. Redbud Farm specializes in vegetables and herbs including heirloom tomatoes, potatoes, sweet potatoes, bell peppers, eggplant, green beans, broccoli, cauliflower, cabbage, lettuce, kale, carrots, radish, garlic, ginger, parsley, basil, and cilantro. Clay and Nancy enjoy the direct contact with people at farmers markets and providing individuals and families with organic, local, flavorful, fresh food.
NEW! Root Down Farm: Root Down Farm is a collaboration between Kathleen Smith and Ben Berry. We are located on 33 acres in northern Orange County. We used ecologically based growing methods to produce high quality vegetables all year long.
Screech Owl Greenhouse: Greenhouse operation of tomatoes, cucumbers, peppers, hydroponic lettuces, and herbs.
ShellyMac Farm: A 75 acre farm in Northeast Durham county raising laying hens, muscove ducks, black angus beef cattle and growing 1.5 acres of vegetables. Animals are all free range and grass fed. Our farm is a converted tobacco farm that we started operating in 2006. We sell farm fresh eggs from free range chickens, seasonal produce, regular and honey sweetened jams and jellies from home grown and local fruits, and made from scratch baked goods.
Singing Turtle Farm: Diversified family farm using sustainable practices to grow vegetables, grains and livestock.
NEW! Slim On Soup: Slim On Soup is a line of soups designed to provide excellent nutrition in a convenient and delicious form. Designed by a locally based dietitian, these soups are vegan, have no added salt, are gluten-free and contain no hot or spicy ingredients thus allowing our customers to fully customize the soups to suit their palate. Use these exotic soups as a base for a meal (add your favorite protein and whole grain), as a weight management tool or as a very satisfying meal on the go. For nutrition information please visit our website.
Smith Angus Farm: We are a Family owned and operated cattle and poultry farm located in Snow Camp. We take great pride in being the 4^th generation to farm the land. Our Black Angus cattle are pasture raised and fed an all natural grain supplement without any added hormones or unnecessary antibiotics. This ensures a well marbled, tender cut of beef that makes for exceptional dining from our pasture to your plate.
Smith’s Nursery: Smith's Nursery is a family owned and operated nursery and produce farm operating in Johnston County, North Carolina for over 20 years. We take great pride in growing high quality plants and produce using sustainable farming practices. During the Spring and early Summer, we have an exciting U-Pick Strawberry, Blueberry and Blackberry season. In conjunction with the Strawberries, we operate a full garden center, complete with most all your landscape needs; shrubs, trees, vines, perennials, annuals, hanging baskets and more. In the fall we offer pumpkin picking, hayrides, millet maze, a goat walk, hiking trails and fishing. In conjunction with the pumpkins we operate a farm stand and garden center with all the essentials to create the perfect fall scene. Smith's Nursery grows a wide variety of fruits, vegetables and landscape plants. We deliver fresh, local produce each week to neighborhoods in Wake, Harnett and Johnston County through our Doorstep Market program.
Strawberries, Blueberries, Blackberries, Melons, Asparagus, Spinach, Squash, Zucchini, Cabbage, Onions, Cucumbers, Peppers, Greens, Bedding Plants, Hanging Baskets, Landscape Plants, Perennials, Herb Plants.
NEW! Sunset Ridge Buffalo Farms: Sunset Ridge Buffalo Farm in NC's second largest bison farm with 100-125 animals. Bison are grass-fed, rotationally grazed and have no growth hormones or routine antibiotics administered. (Antibiotics only used to try to save the life or eyesight of an animal) The farm has been in Jack's family for 200 years, and began raising bison in 2001.
Sweet T, a cakery: Sweet T, a cakery offers gourmet, artisan cupcakes, cakes and baked goods made from scratch using only the finest fresh, local and organic ingredients. We offer an amazing selection of gluten-free and vegan treats. Our creations are not only moist and delicious but beautiful and creative.
Cupcakes, Cookies, Pies, Quiche, Cakes, Tarts
Two Bridges Farm: We are a new small farm located in northern Franklin County. We currently raise Boer Meat Goats and Chickens. We currently sell the chicken eggs and plan to raise broiler chickens this year for meat. This will also be our first year to have Goat Meat to sell. This year we will also have a Market Garden and will be growing several market vegetables including: spring and fall vegetables like lettuces, spinach, kale, kohlrabi, broccoli, carrots and cabbage and summer vegetables including tomatoes, peppers, eggplant, onions, squash, melons, and corn. We will begin working on organic certification of our Market Garden in February and hope to obtain Organic Certification by mid summer. Because this is our first year, I expect the produce list will change over time. I do see a possibility for incorporating flowers and certain fruits/berries to our product list.
Goat Meat, Chicken, Eggs, Lettuce, Spinach, Kale, Kohlrabi, Broccoli, Carrots, Cabbage, Tomatoes, Peppers, Eggplant, Onions, Squash, Melons, Corn
Two Chicks Farm: Two Chicks Farm is a small farm located five miles from downtown Hillsborough, NC. Two Chick: Farm's mission is to produce high quality vegetables, herbs, and value added products to sell to the local community. Our vision, at Two Chicks Farm, is to be a sustainable farm growing vegetables and herbs year round; using organic methods and season extension to provide the community with locally produced fresh, fermented or pickled foods year round. Two Chicks Farm is committed to staying small so we can hand tend our products in order to provide the best quality at competitive prices while providing great customer service.
Uncle Bob’s Nuts: Uncle Bob's Nuts is a producers of fresh made roasted nuts, organic peanut butter, nutty salsa, and unique gourmet kettle corns. We use all natural ingredients in our products and no preservatives. We pride ourselves in the best quality and taste. The way food should be!
Roasted Pecans (locally grown), Cashews, Almonds, Peanuts, Unique Kettle Corns, Organic Peanut Butter, Other Nut Butters, Nutty Salsa
NEW! Vintage Bee, Inc. / Heavenly Beezzz: Regional Raw Honey & Cream Honey
Wrenn’s Farm & Nursery: Formerly known as Middlesex Produce Growers, was started by my father (Fletcher Wrenn) in 1867. He started out with greenhouse tomatoes and kept on adding different crops until today we grow 19 different produce crops. We grow and sell only top quality produce. If it does not meet our standards we do not sell it. We eat the crops that we grow, so we use as few pesticides as possible.
Greenhouse Tomatoes, Greenhouse Cucumbers, Strawberries, Cabbage, Cauliflower, Broccoli, Sweet Onions, Lettuce, Potatoes, Squash, Sweet Corn, Cantaloupes, Butter Beans, Peas, Okra, Field Tomatoes, Cucumbers, Eggplant, Peppers, Watermelons, Collards, Sweet Potatoes

Spring into Western Wake Farmers' Market

2013-03-26T14:40:00Z

Western Wake Farmers’ Market will commence its 5th season on Saturday, April 6th, 8 AM - noon. Over 40 vendors will be present offering a wide variety of fresh, seasonal produce, meats, seafood, cheeses, eggs, breads, sweets, crafts and much more!

Kale Caesar Salad

2013-02-08T01:10:00Z

From the kitchen of Juliann Zoetmulder (President of WWFM)

1/4 cup lemon juice
1 tsp dijon mustard
8 anchovy filets
1 garlic clove
3/4 c olive oil
1/2 c parmesan cheese
1 hard boiled egg, finely diced
Salt and pepper to taste
2 bunches of kale
1 T capers diced
¼ cup toasted pinenuts

Remove ribs from kale. Roll up kale in bunches and chiffonade or cut into small ribbons. Transfer to large bowl.

Blend first four ingredients until smooth. Stream olive oil with blender running. Transfer dressing to small bowl and add 1/4 cup of cheese.

Toss salad. Serve with diced egg, capers, pine nuts and sprinkle with parmesan.

Kale Caesar Salad

2013-02-08T01:10:00Z

From the kitchen of Juliann Zoetmulder (President of WWFM)

1/4 cup lemon juice
1 tsp dijon mustard
8 anchovy filets
1 garlic clove
3/4 c olive oil
1/2 c parmesan cheese
1 hard boiled egg, finely diced
Salt and pepper to taste
2 bunches of kale
1 T capers diced
¼ cup toasted pinenuts

Remove ribs from kale. Roll up kale in bunches and chiffonade or cut into small ribbons. Transfer to large bowl.

Blend first four ingredients until smooth. Stream olive oil with blender running. Transfer dressing to small bowl and add 1/4 cup of cheese.

Toss salad. Serve with diced egg, capers, pine nuts and sprinkle with parmesan.

WINTER HOURS EXTENDED 9:30am-12:00pm

2013-01-30T14:46:00Z

Due to customer demand, Western Wake Farmers’ Market will now open at 9:30 AM! During February and March, the winter hours will be 9:30 AM - 12:00 PM.

Winter Hours EXTENDED 9:30-12:00

2013-01-30T14:30:00Z

Due to customer demand, Western Wake Farmers' Market will now open at 9:30am! During February and March, the winter hours will be 9:30am-12:00pm.

We look forward to seeing you at the market!

Call for Vendors! 2013-2014 Application Now Available

2012-12-12T16:49:00Z

Western Wake Farmers' Market is now accepting vendor applications for the 2013-2014 market season!

Click here to view information for interested vendors, the market rules and regulations and directions to apply.

Applications are due January 18, 2013.

Please contact Madison Whitley (madisonlisbethwhitley@gmail.com) with any questions.

2012 Craft Fair Vendors

2012-10-22T16:01:00Z

Western Wake Farmers’ Market 4^th Annual Fall Craft Fair

Saturday, November 3^rd 8 AM – 12 PM

Craft Vendors

Alan and Andrea Wilson: Acrylic paintings, photography, polymer clay pendants.
The Alligator's Threads (Stacie Reckling and Martha Kasthammer): Unique, handknit hats for babies and toddlers.
Brooks Boutiques (Amy Brooks): Hairbows, headbands, key chains, ID badges, makeup bags, baby items (bibs, burp cloths, blankets, pacifier clips), bookmarks, car seat arm pads and strap covers.
Carolina Goatmilk Soap (Maria Welch): Handmade goat milk soap and baskets with soap.
Cottage Lane Kitchen (Samantha Swan): Get Me A Switch Spicy Pepper Relish (Critics choice at NC Hot Sauce Festival) and Cape Fear Spicier Pepper Relish.
Dillardville (Karen Dillard): Birdhouses and art made from recycled materials.
Dots and Lines (Susanne Portanova and Eva Edeback): Handbuilt and thrown pottery, highfire glazes, leadfree, plates, dishes, bowls, sculptured figurines, ornamental items.
The Farm Fairy: Local honey in vintage containers, beeswax candles, herbs and honey soaps, lotion bars, vintage china pastry trays, herbal blends (teas and culinary) and a new line of baby products made with organic, natural ingredients.
Fiddlehead Pottery (Trish Welsh): Hand made pottery, wheel thrown and also slab - functional and decorative work including mugs, tumblers, vases, trays, platters, plates, casseroles, honey pots, sponge holders, pitchers, creamers and sugar bowls and a variety of other tableware decorated with carving, stamps, slip-tailing with botanical themes.
Gems by Em (Emily White): Permanently twisted gemstone necklaces, crocheted sterling wire gem necklaces, variety of handstitched bracelets, kumihimo embellished necklaces/bracelets, earring assortment, crystal rings, crocheted ladder ribbon necklaces, variety of knit scarves, juvenile necklaces, wirewrapped gemstones.
Glass Explosions (Bob and Christine Searles): Decorated wine bottles, glass ornaments, votives, glass pendants.
Good Grace's Homemade Dog Treats: Homemade dog treats.
Jennifer Maddocks: Seasonal grapevine trees and wreaths.
JNC Woodworks (Jeffrey E. Clark): Solid wood items - cutting boards, lamp bases, flower vases, pencil holders, clipboards, wine bottle stoppers, bottle openers, Christmas tree decorations.
Joan Volpe: Hand crafted necklaces, earrings and bracelets - made of sterling silver and semi precious stones.
Joy Matheny: Mosaic glass "sun catchers", cork boards, cork letters, cord card (holiday) holders.
Karen Melton and Shana Smith: Doll clothes (American Girl Doll clothes, costumes, panties, headbands) and scrabble tile pendants.
Kim Snow: Tough dog beds - cover with no zippers, canvas fabric - small, medium, large and extra large sizes.
Laura Whitehead (Jeffrey E. Clark): Custom made animal print or embroidered handbags, totes, wallets and eye glasses cases.
Lori Dilliard: Jewelry recycled from vintage pieces, belts and belt buckles hand-stamped/soldered; spoon necklaces with little quotes stamped on them.
Marlana Semenza: Fine art photo note cards and prints.
Michelle Coakley: Illuminated glass blocks - theme decorated with fall, winter/holiday and local universities.
Moondance Soaps and More: Handmade soaps and lotions.
Olifant+Castelo: Spice collection gift boxes and tubes, grill rub gift boxes and tubes, chair tea kits, gourmet salts.
Orinanna Naturals, LLC (Tina Roberts): Soaps, lotions, soy melts, lavendar sachets.
Patricia Bunnell: Hand made sterling necklaces with earrings in gift boxes.
Paula Whoolery and Wendy Carter: Hand poured soybean candles, hand painted pendants, hand made all-natural soaps.
Paws-Purr-ity Designs (Joyce Zeppa-Sadler): Dog collars and leashes, pet bandannas, pet coats, pet "clean-up" bag holders, pet Christmas stockings, cat toys with organic catnip.
Piedmont Pottery (Lisa and Jeff Ross): Functional and decorative pottery and jewelry.
Rabbitpatch: Handmade baskets.
Rockin Redooz (Kristin Goddin and Family): Records re-purposed into bowls and platters and other hand made from recycled objects. All products are made by children ages, 6, 8, 11 and 12.
Sandra Wills: Fused glass jewelry, fruit bowls, sun catchers, ornaments, nightlights, bowls, plates, candle holders, glass wreaths and more; some sterling silver and gemstone jewelry.
Shirley McIver and Kerry McIver: One of a kind jewelry pieces - earrings, necklaces, bracelets and rings that incorporate handmade beads, buttons, semi-precious beads, Czech. Beads, leather and/or chain. Daughter designs and creates pieces made of silver, brass, copper and incorporates clay pieces in work.
Silverkiln (Sarah Parker Heermann and Ana Claire): Original, limited quantity, hand made art jewelry inspired by nature, poetry, song, or quotation.
Stacey Pinney: Baby items, bags, note cards, hair clips.
Sunshine Lavendar Farm: Farm fresh lavendar for body, garden, gifts, home and weddings.
Teresa N. Prichard: Christmas ornaments, stockings, jewelry display hangers, pillows, yo-yo embellished pillows/pins.
Traci Skorupski: Handcrafted jewelry.
Two Little Sea Stars (Kaeli Hines): Crocheted baby hats, booties, scarves, washcloths; Crocheted hair clips, seasonal hair bows; Fabric baby blankets, burp clothes, sensory blankets, bibs.
Untamed Clay (Emily Cox): Handmade gifts made of NC clay - vases and tiles decorated with designs based on the wetlands and gardens of NC.
YHWH7 Pottery (Traci Stockstill): Stoneware Pottery with inspirational verses inscribed into it.
Yvonne Herring: Afghans including larger sizes to fit queen or king sized beds.

WWFM Chili Cook-Off Winners

2012-10-08T15:32:00Z

Congratulations to Chef John Childers and Jim Pellegrini of Muddy Dog Roasting Co. for winning the 2012 WWFM Chili Cook-Off! John's chili holds the title of "Favorite Chili" in the cook-off, while Jim's chili was voted the "Best/Most Creative Use of Market Ingredients."

To enjoy all the chili recipes enter in the cook-off, click here!

Congratulations John and Jim!
Thanks to all those to participated and tasted!

Chapel Hill Creamery Quiche

2012-05-25T14:09:00Z

From the kitchen of Herons at The Umstead Hotel & Spa Executive Chef Scott Crawford of Herons at The Umstead Hotel & Spa recently prepared this delicious dish at the Western Wake Farmers’ Market, using fresh ingredients available from Chapel Hill Creamery. Makes 1 quiche.

Ingredients

8 farm eggs
1 quart heavy cream
1 cup Chapel Hill Creamery crumbled Smoked Farmers Cheese
1 cup Chapel Hill Creamery Country Sausage
1 8" pie crust (frozen works just fine)

Method

Cook the pie crust in a 350° F oven until it is golden brown. Allow the crust to fully cool before adding the custard base. Cook the country sausage in a pan until it is fully cooked and crumbled. Crumble the cheese into small pieces and hold on one side. In a medium pot heat the heavy cream until steam starts coming from the cream. In a separate bowl, whisk the eggs until the whites and yolks are completely combined. Using a ladle, start slowly ladling the warm cream into the eggs whilst mixing continuously. Once all the cream is mixed into the eggs the mixture is ready to be poured into the cooked pie shell.
Before you add the custard mixture, scatter the cheese and sausage in the tart shell, filling the tart shell almost completely. Bake the quiche in a 350 F oven for 30 minutes until the custard completely sets.Allow the quiche to cook before slicing. Quiche is best served warm.

Martin’s Curry Rice: Unique Flavors Plus Local Produce Equal Loyal Fans

2012-09-28T16:35:00Z

By Kimberly Conley

Martin Sreshta of Martin’s Curry Rice is accustomed to pleasing customers with unique yet customizable Indian-inspired food. At the Western Wake Farmer’s Market, Sreshta offers a few of his most mobile plates for hungry shoppers or for those looking to incorporate their bounty into fresh, healthy meals. Sreshta believes in the power of local produce and incorporates it into many of his dishes both at the market and his restaurant.

Sreshta’s newest WWFM offering includes a ‘Ready to Grill’ meal kit designed to combine a protein such as Tandoori chicken and an accompanying sauce, packaged and ready to enjoy at home. Customers can then combine the very produce they choose from the market for a true ‘home cooked’ experience.

Too hungry to wait until you get home to enjoy Martin’s Curry Rice? Never fear, Sreshta’s got that covered too. Get started with ‘house made’ (aka homemade) samosas, an authentic Indian chick pea, beet and coconut salad, followed by a traditional five-lentil curry all chased with a refreshing mango lassi.

Sreshta, a native of Mangalore, India, has been cooking up culinary delights for two years at his brick and mortar Morrisville location at the corner of Cary Parkway and Chapel Hill Road (between Amantes and The DollarTree). Sreshta came to the United States 17 years ago and travelled throughout the south before settling on the Triangle. “This is home for me,” said Sreshta. “There are people from all over the world here, I love the diversity,” he said.

Apparently, the Triangle loves Sreshta too. As one of 45 vendors in Durham’s recent Food Truck Rodeo, he sold out just after an hour, and experienced lines as far as the eye could see. Read more in the News & Observer’s article.

Find Martin’s Curry Rice year-round at the WWFM Saturdays from 8a – 12n. Or ‘build a bowl’ at his restaurant at 9549 Chapel Hill Road, Morrisville, for a bowlful of everything you choose—unique flavors included.

Monday – Thursday 11a – 8p

Friday-Saturday 11a – 9p

Caribbean Sunday 12n – 4p (includes a special Caribbean menu)

http://www.facebook.com/MartinsCurryRice

martinscurryrice.com

Pepper-y Recipes!

2012-10-03T09:16:00Z

Stir-Fried Swiss Chard and Red Peppers

Ingredients:

· 1 tablespoon soy sauce (low-sodium if desired)

· 1 tablespoon Shao Hsing rice wine or dry sherry

· 2 teaspoons dark Asian sesame oil

· 1/4 to 1/2 teaspoon salt (to taste)

· 1/4 teaspoon ground pepper, preferably white pepper

· 1/4 teaspoon sugar

· 1 tablespoon peanut oil or canola oil

· 1 tablespoon minced garlic

· 1 tablespoon minced ginger

· 1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips

· 1 medium red bell pepper, cut in 1/4-by-2-inch julienne (1 cup julienne)

· 1/4 cup thinly sliced scallions or minced red onion

· 1/4 cup coarsely chopped cilantro (optional)

· Cooked quinoa, brown or red rice, or rice noodles for serving

Directions:

1. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.

2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

Spinach and Red Pepper Frittata

Ingredients:

· 1 bunch spinach, washed and stemmed

· 2 tablespoons extra virgin olive oil

· 2 red bell peppers, seeded and cut in small dice

· 1 to 2 garlic cloves (to taste), minced

· 10 fresh marjoram leaves, chopped

· Salt

· 8 eggs

· Freshly ground pepper

· 2 tablespoons low-fat milk

Directions:

1. Steam the spinach above an inch boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine, and set aside.

2. Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about half a minute, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.

3. Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Grilled Eggplant and Pepper Salad

Ingredients:

· 2 1/2 pounds eggplants

· 2 green or red bell peppers, or 1 of each

· 3 to 6 mildly hot chilies, like anaheims

· Salt to taste

· 2 tablespoons lemon or lime juice

· 1 garlic clove, puréed

· 2 to 4 tablespoons extra virgin olive oil

· 2 tablespoons chopped flat-leaf parsley, mint or cilantro

Directions:

1. Prepare a hot grill. Pierce the eggplants in several places with the tip of a knife. Grill the eggplants, peppers and chilies, turning them every four to five minutes until blackened all over and soft. The chilies will be done first, then the bell peppers, then the eggplants (timing depends upon the size). Remove the chilies and bell peppers, place in a bowl and cover tightly. Let sit 20 to 30 minutes. Transfer the eggplant as it’s done to the bowl. Cover and allow to sit for 15 to 30 minutes. Pour off any liquid from the bowl.

2. Peel and seed the peppers. Cut into small dice. Peel the eggplant if desired, and chop and toss with the peppers. Add salt to taste, the lemon or lime juice, garlic, olive oil and herbs. Stir together well, and let sit for another 30 minutes or longer if possible. Serve at room temperature.

Pureed Red Pepper and Potato Soup

Ingredients:

· 2 tablespoons extra virgin olive oil, plus a drizzle for serving

· 1 medium onion, chopped

· 1 large carrot, peeled and chopped

· Salt, preferably kosher

· 4 plump garlic cloves, green shoots removed, minced

· 1 tablespoon tomato paste

· 2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice

· 2 teaspoons sweet paprika

· 1 pound russet potatoes (about 2 medium), peeled and diced

· 2 quarts chicken or vegetable stock

· A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle

· Freshly ground pepper

Directions:

1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.

2. Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.

3. Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

Martin’s Curry Rice: Unique Flavors Plus Local Produce Equal Loyal Fans

2012-09-28T16:35:00Z

By Kimberly Conley

Monday – Thursday 11a – 8p

Friday-Saturday 11a – 9p

Caribbean Sunday 12n – 4p (includes a special Caribbean menu)

http://www.facebook.com/MartinsCurryRice

martinscurryrice.com

Potato Day @ the Market

2012-08-29T15:37:00Z

Western Wake Farmers' Market will host Potato Day @ the Market on Saturday, September 8th from 8am-12pm. Stop by to see all the varieties of potatoes available up close and personal. Learn about how potatoes are grown, the flavor characteristics of each type of potato and how to use the variety of potatoes available.

There are a wide variety of potatoes available at the farmers' market and there are many uses for them. Try red potatoes in a Pea and New Potato Salad, fingerling potatoes in a Farmers' Market Potato Salad, yellow potatoes in a Potato and Beet Hash with Poached Eggs and Greens, white potatoes in Roasted Potatoes, Carrots and Parsnips, Russet potatoes in a Baked Spinach Potato and Potato Pancakes, or sweet potatoes in an African Sweet Potato Soup. Click here for all of these recipes.

KIDS - Come participate in a potato sack race (9:00am, 10:00am and 11:00am) or try to hand at the potato toss. Don't forget to stop by the WWFM Information Tent to learn how to grown your own potato plant (and be able to take one home with you!).

POTATO Recipes

2012-08-29T15:36:00Z

Pea and New Potato Salad

Ingredients:

2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
2 teaspoons extra-virgin olive oil, or canola oil
1 bunch scallions, white parts only, finely chopped
2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
1/4 cup water
1 1/2 cups thinly sliced small radishes
1 tablespoon butter
2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions:

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.

Farmers’ Market Potato Salad

Ingredients:

1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling potatoes, cut into 1-inch pieces
2 1/2 tablespoons olive oil, divided
2 tablespoons chopped fresh tarragon
2 tablespoons cider vinegar
2 tablespoons whole-grain Dijon mustard
1/2 teaspoon hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup vertically sliced red onion
3/4 cup diced zucchini
1 cup cherry tomatoes, halved

Directions:

Preheat oven to 425°.
Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Potato and Beet Hash with Poached Eggs and Greens

Ingredients:

2 tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
2 cups cubed peeled Yukon gold potato (about 3/4 pound)
2 cups cubed peeled sweet potato (about 3/4 pound)
1 tablespoon chopped fresh sage, divided
3 garlic cloves, minced
1 cup cubed peeled cooked beets (about 1/2 pound)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
5 teaspoons red wine vinegar, divided
4 large eggs
1/2 teaspoon Dijon mustard
6 cups torn frisée or curly endive

Directions:

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/2 teaspoon sage evenly over eggs.
Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.

Roasted Potatoes, Carrots and Parsnips

Ingredients:

· 1 lbs potatoes

· 6 parsnips

· 6 carrots

· 1 bulb of garlic

· 3 sprigs of fresh rosemary

· sea salt and freshly ground black pepper

· olive oil

Directions:

1. Preheat oven to 400 degrees.

2. Peel the vegetables and halve any larger ones lengthways.

3. Put the potatoes and carrots into a large pan – you may need to use two – of salted, boiling water on a high heat and bring back to the boil.

4. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.

5. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking.

6. Add the garlic and rosemary leaves.

7. Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavors.

8. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.

9. Roast until they are tender and start to brown on the edges (about a half hour to 45 minutes).

Baked Spinach Potatoes

Ingredients:

· 3 large potatoes

· ½ cup milk

· ½ cup cream cheese

· 1 cup shredded cheddar cheese

· ¼ cup finely chopped onion

· ¼ teaspoon salt

· Pepper, to taste

· 10 ounces steamed, chopped spinach

Directions:

1. Bake potatoes until tender and cool. Cut each potato lengthwise and scoop out all but 1/4 " thick shell. Mash pulp with potato masher.

2. Add milk, cream cheese, cheddar cheese, onion, salt, pepper and spinach. Stir well and spoon mixture into shells. Sprinkle top of each half potato with cheese.

3. Place on a baking sheet, bake 400 degrees for 15 minutes or until thoroughly heated.

Potato Pancakes – Farmers’ Market Style

Ingredients:

2 medium shredded potatoes
1 cup vegetable (any vegetable you choose)
1 slightly beaten egg
1 tablespoon chopped onion
3 tablespoons flour
1/4 to 1/2 cup water or milk (to obtain desired consistency)
Salt, pepper and cajun seasoning (to taste)
2 tablespoons vegetable oil (for frying)

Directions:

Blend all ingredients, except vegetable oil, to thick "Pancake Batter" consistency.
Add oil to hot fry pan, high heat.
Add large serving spoon of batter to pan.
Turn over when edges start to turn golden and 1 or 2 bubbles in pancake.
Slightly mash down the pancake, fry until golden brown, flip over for few seconds.
Serve with butter, jam, jelly, fruits or salsa for toppings.

African Sweet Potato Soup

Ingredients:

· 1 tbsp olive oil

· 1 tbsp Thai red curry paste

· 1/2 tsp cinnamon

· 1 medium red onion, peeled and diced

· 4 cloves garlic, minced

· 1 medium sweet potato, peeled and diced

· 1 large yellow bell pepper, seeded and diced

· 1 jalapeno, seeded and diced very finely

· 1/2 lb dried black beans, soaked overnight and cooked until tender

· 1 quart vegetable broth (or chicken broth)

· 1/2 cup all-natural peanut butter

· 1/2 cup boiling water

· 1/2 tsp red pepper flakes

· 2 tbsp chopped fresh cilantro

· 1 lime

· 3 tsp brown sugar

· salt and black pepper, to taste

Directions:

1. Heat the olive oil in a large soup pot. Add the curry paste and cinnamon. Stir for a minute so that the olive oil gets infused with spice. Add the onion, garlic, sweet potato, bell pepper, and jalapeno. Stir and cook the veggies for 5-7 minutes, until softened.

2. Add the beans and broth. Add the peanut butter to the mix. Add the red pepper flakes.

3. Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes.

4. Stir in the lime juice and brown sugar. Season with salt and black pepper, if needed. Top with chopped cilantro.

CHILI COOK-OFF @ the Market

2012-08-29T15:30:00Z

On Saturday, October 6th, Western Wake Farmers' Market will host a Chili Cook-Off in conjunction with Pepper Day @ the Market!

Do you have a chili recipe that you make for every get together and brag about to all your family and friends? Or, do you want to get creative and try out a new recipe featuring the variety of chili peppers available at the market? If so, enter the WWFM Chili Cook-Off!

Cook-Off Rules:

Recipe ingredients must be sourced from WWFM, when possible.
Recipe must contain at least one variety of chili pepper available at WWFM.
Recipe must be submitted and approved prior to Monday, September 24th.
Make your approved chili recipe in a crock pot and bring it to the market by 9AM on Saturday, October 6th (in the crock pot) labelled with your name and unique chili recipe title. Crock pots will be plugged in, kept warm and sampled from 9am-11:30am. Votes will be tallied and the favorite chili will be announced at 11:45am.
You must pick up your crock pot no later than 12:00pm on Saturday, October 6th at the market.

How to Enter:

Submit your recipe to Madison (madisonlisbethwhitley@gmail.com) no later than Monday, September 24th. Once approved, bring your chili to the market on Saturday, October 6th no later than 9AM.

From hot and spicy to mild and sweet, we are looking for WWFM customer's FAVORITE chili recipe. Who knows, it could be yours!!

Western Wake Farmers' Market

Farm-to-Fork Dinner

Menu

Reception

Dinner

SPRING CRAFT FAIR - SATURDAY, MAY 11th 8AM-12PM

Spring Craft Fair

Upcoming Events

Vendors for 2013

Spring into Western Wake Farmers' Market

Kale Caesar Salad

Kale Caesar Salad

WINTER HOURS EXTENDED 9:30am-12:00pm

Winter Hours EXTENDED 9:30-12:00

Call for Vendors! 2013-2014 Application Now Available

2012 Craft Fair Vendors

Western Wake Farmers’ Market 4th Annual Fall Craft Fair

Craft Vendors

WWFM Chili Cook-Off Winners

Chapel Hill Creamery Quiche

Ingredients

Method

Martin’s Curry Rice: Unique Flavors Plus Local Produce Equal Loyal Fans

Pepper-y Recipes!

Stir-Fried Swiss Chard and Red Peppers

Spinach and Red Pepper Frittata

Grilled Eggplant and Pepper Salad

Pureed Red Pepper and Potato Soup

Martin’s Curry Rice: Unique Flavors Plus Local Produce Equal Loyal Fans

Potato Day @ the Market

POTATO Recipes

Ingredients:

Directions:

Ingredients:

Directions:

Ingredients:

Directions:

Roasted Potatoes, Carrots and Parsnips

Ingredients:

Baked Spinach Potatoes

Ingredients:

Directions:

CHILI COOK-OFF @ the Market

Cook-Off Rules:

How to Enter:

Western Wake Farmers’ Market 4^th Annual Fall Craft Fair