Eating Local in Celebration of New Year's Day and Regional Cuisine

About 150 area residents rang in the new year enjoying local food and supporting Slow Food Triangle's Traditional Southern New Year’s Day event on Jan. 1. Read this News & Observer report to learn more about the event celebrating regional culinary traditions, local farmers and artisan food producers.

Partnering with the Food Shuttle to Fight Hunger Locally

Last week, several members of the Western Wake Farmers’ Market team toured the Inter-Faith Food Shuttle (IFFS) in Raleigh to learn more about its programs and see how the farmers’ market and our community can do more to help feed those in need.

After spending just about an hour there, we had a very good sense of the amazing work the staff and about 1,000 volunteers are doing there, not to mention the tremendous need. The IFFS received –and distributed—6 million pounds of donated food last year, according to Katherine Andrew, MPH, RD, LDN, who serves as Director of Nutrition for IFFS. (Katherine is photographed with young tour particpants.) The Food Shuttle is one of seven food banks in our state, and it serves seven counties. In Wake County alone, more than 67,000 are living in poverty and unable to feed themselves healthy food.

Focus on Fresh, Healthy Foods
IFFS is different from other foods banks in that it specializes in perishable food items, such as fruits and vegetables, breads, baked goods and eggs. Katherine estimates that about 80 percent of its donations are perishables because the organization’s focus is on recovering nutritious foods and getting it to those who need it. With the annual value of lost food (food waste) estimated at some $31 billion, food “recovery” is a priority for the Food Shuttle. According to the U.S. Department of Agriculture, about 49 million people could be fed by those lost food resources.

The IFFS warehouse is fairly small compared to other food banks because many foods donated do not return to the warehouse. Rather, they are picked up and then distributed that same day to the agencies the Food Shuttle works with, such as shelters, food pantries, community centers and children’s after school programs. IFFS picks up and delivers foods 6 days a week, and has 11 refrigerated trucks to facilitate that work. Among those donating perishable foods are local grocery stores, restaurants and farmers’ markets like WWFM. Non-perishable foods are also donated through food drives, such as the one our market held in the fall.

Programs to Feed and Educate
IFFS runs a growing number of programs to meet the growing demand for food assistance. Among its many programs are:
1) Backpack Buddies: serving some 700 children, backpacks filled with 6 meals and 2 healthy snacks are sent home with kids on Friday so they will have food to eat over the weekend.
2) Culinary Job Training Program: an intensive 11-week program for the under- and unemployed to train them in basic cooking skills, as well as practicing for interviews and writing resumes.
3) Operation Frontline: in partnership with Share our Strength, 4- to 6-week cooking classes that emphasize preparing healthy meals.
4) Farm and Community Gardens: a garden on-site, a farm on Tryon Rd. and two community gardens are underway to provide local access to nutritious foods and education about the economic and health benefits of growing your own food.

Behind the Scenes
Western Wake Farmers’ Market organizers will work with Inter-Faith Food Shuttle staff over the winter to see how we can expand our market’s donations and increase our community’s involvement during the 2010 market season.

In the meantime, spend a few minutes exploring the Food Shuttle’s web site and its blogs, and become a fan on its Facebook page for updates and information about the many ways our community can help.

Crab-Pot Trees Support NC Watermen

When a North Carolina fishing net and crab-pot maker saw his traditional business drying up, he crafted a new one: crab-pot trees. The News & Observer ran an article this past weekend about Neal “Nicky” Harris and his creative crab-pot Christmas trees, which come in various sizes, can be used inside or outdoors, fold flat for storage and come pre-lit in white or colored lights. Learn more and order your own tree--your purchase will help support the North Carolina Watermen United, an organization representing NC coastal communities and those who fish for a living. (Photo courtesy of crabpottrees.com.)

Christmas Fun at the Barn

If you're looking for a fun holiday activity at a North Carolina farm, visit Lazy O-Farm in Smithfield, N.C., for its Christmas Family Day on Dec. 12 and Dec. 19, 6:00-9:00 pm. The Christmas Barn offers a visit with Santa, story time, crafts for the children, nativity animals, and a hayride. Visitors can roast marshmallows by the campfire too. Picnic tables are available and local pecans are for sale. The cost is $5-$8 per person, depending on which activities you choose. Contact Lazy O Farm at 919-934-1132.

Cook for Good Logo Contest

Linda Watson of Cook for Good, who visited our market this fall as an educator, has a unique contest going on until Dec. 16. Help her design her new logo, and you could win $300!

The company name is Cook for Good, the slogan is "Save money. Eat well. Make a difference." Linda wants the new logo to convey three main points:

1. thrifty (save money),
2. positive (you can cook! and you can make a difference!)
3. natural (healthy food that is good to the environment).

Cook for Good helps you plan, cook, and eat delicious food for very little money and without too much effort. In the process, you make a difference, too: for yourself, your family, your community and your planet.

Check out Linda's web site and Facebook page (become a fan!) to learn more about her business and what she would like in a new logo.

Vendor Information for 2010

Thank you for your interest in vending at the Western Wake Farmers’ Market (WWFM). The WWFM held its inaugural season in 2009. We started this market in an untapped area in Western Wake County that serves Cary, Morrisville, Apex, and western Chatham County. In 2009, 32 vendors sold produce, meats, seafood, cheese, eggs, artisan breads and pastries, wine, coffee, plants and flowers, and a limited amount of non-food crafts.

Our market is somewhat unique in that it was conceived by a group of Wake County moms with a desire to feed their families with locally grown food and then organized for the community. Our board and executive committee is comprised of about 10 women who support the market through vendor management, sponsorship, marketing, and special events. Everyone on staff is a volunteer, with the exception of a paid part-time market manager. Hence, the farmer or crafter’s job is to sell, and our job is to support the market administratively and to get customers in our virtual door, so to speak.

In addition to providing consumers with direct access to the farmers who grow their food, we educate the consumer on how to make healthy, local food choices that are environmentally sustainable. By partnering with local agricultural, environmental, and green organizations, as well as cooks, gardeners and other experts from the community, we further our educational mission. In addition, we also facilitate the donation of farm food to people at risk of hunger.

If you are interested in becoming a part this dynamic farmers’ market, please review our Vendor Application Process.

Nature’s Beauty Through the Camera Lens

Congratulations to market volunteer and shopper Kirsten Lechner for her honorable mention in the Cary Photographic Artists 2nd Annual Photo Exhibition. Kirsten’s “ARTichokes,” which was taken at a market in Germany, won the honorable mention, and two other pieces, “Eggsistential” and “Clouds in the Seine" were accepted for the show at the Cary Senior Center. Kirsten photographed “Eggsistential” at the Western Wake Farmers’ Market.

Last summer, several photos Kirsten took of produce at the market were featured on a seasonal lunch menu at Herons in The Umstead Hotel and Spa. You also may have seen Kirsten’s work at the Fall Craft Festival held at the market in early November.

The show featuring Kirsten’s pieces and some 90 other works of art continues at the Cary Senior Center through Dec. 18 with a special artists’ reception on Dec. 4 from 5:30-8 pm. Kirsten’s photos are online at www.shutterfly.com/pro/ASimpleFocus/photos.

It’s a Wrap: Market Closes for the 2009 Season

We thank all those who helped to make the inaugural season of the Western Wake Farmers’ Market (WWFM) so successful. From the vendors who were willing to give our new market a chance, to the volunteers who helped make it happen, from the experts and musicians in our community who willingly shared their talents with us each week to those who faithfully shopped the market, we say thank you!

The farmers’ market closed for the season on Nov. 21 with a post-market celebration for organizers, and vendors, along with volunteers, educators and musicians. Here are a few photos that marked the occasion, including the beautiful cinnamon twists from Tobi’s Home Baking that spell out WWFM!

The market will reopen on Sat., April 3. We look forward to seeing you then. In the meantime, we’ll update our web site with local food happenings, so keep the bookmark and check back.

A Wedding Story: Local Foods, Family and Friends

When Bryan Horton and Lindsay Ungewitter tied the knot on October 10, the menu for their reception was born out of Bryan’s passion--and Lindsay’s growing appreciation--for local food. They treated friends and family to a feast almost entirely local and seasonal. “I love that what I’m growing, eating and selling at the market is from my backyard. It’s part of me,” Bryan said.

Bryan lives and farms at Fickle Creek Farm in Efland, N.C., and sells the farm’s eggs, meat and produce each week at the Western Wake Farmers’ Market.

The Menu
Take a look at this mouth-watering menu. Appetizers included an assortment of cheeses, such as chevre, chicken bridge (manchego style) and Bryan’s favorite, Bloomin' Decadence --a camembert-style cow’s milk cheese that oozes at room temperature. Guests also enjoyed the last of the season’s figs, grilled pepper and onion sausage, and chorizo meatballs in tomato sauce.

For dinner, they feasted on pork shoulder roast with roasted radishes and fall vegetables, roasted chicken with herbs and garlic; kale and mustard greens with smoked ham hocks, pork bratwurst with peppers, onions, tomatoes and basil; roasted sweet potatoes and mashed sweet potatoes; late summer ratatouille; roasted pears, apples and sun chokes; a salad of baby greens that Bryan grew with a local honey vinaigrette, skillet cornbread with pork cracklins; cucumber radish salad; and pasta with tomato and fresh mozzarella.

Claire Leland, the couple’s friend and an amazing baker, according to Bryan, made a giant cupcake for the couple to cut into and a variety of cupcakes for the guests. Bryan’s favorite was the sweet potato spice cupcake!

Where Goodness Comes From
All the ingredients, with the exception of salt, pepper, olive oil and a few gluten-free items because of Bryan’s wheat allergy, were grown locally. Bryan estimated that 60 percent of the food at the reception, including all the meat, was from Fickle Creek. Other WWFM market vendors contributed to the local fare as well.

Bryan visited Hillsborough Cheese Co. for mozzarella cheese made two days before the wedding and the aged cheeses to round out the appetizer selections. He selected shitake mushrooms from Spain Farm, honey from The Farm Fairy, grits and cornmeal from Muddy Dog Roasting Co., and Wrenn Farms and Nursery’s apples and pears, which were especially important for the wedding’s pear theme. As Bryan said, “We are the perfect pair.”

Bryan dug up the sweet potatoes from the fields next to his home the week of the wedding, and Lindsey grew all the flowers for the ceremony and reception. Her friends and family gathered the night before the wedding for a party to make the bouquets and boutonnieres.

Gifts for the Bride and Groom
In an especially nice touch, gifts from friends were local too. The music was a gift from the couple’s friend Geoff Berry, and the catering was courtesy of Chef Chris Holloway of A Southern Season in Chapel Hill. Chef Holloway and Bryan became friends one winter when Bryan, who is a trained chef, was working at the gourmet market.

Bryan had proposed to Lindsay at the Bed & Breakfast at Laurel Ridge in Siler City, N.C., so they decided to get married there. Owner David Simmons, who is in the process of bringing all local foods to his B&B kitchen, graciously allowed Bryan to bring spinach, peppers, onions, sweet potatoes, eggs, bacon and sausage from Fickle Creek for breakfast. The tasty breakfast included bacon cooked with brown sugar, cumin and cayenne pepper. “It was like spicy candy—delicious!” Bryan said.

Sharing the Love of Local
Lindsay, a teacher at a Montessori school in Hillsborough, said, “Everyone who knows us knows how passionate Bryan is about local food. It was really neat that we could say he grew it and he put his energy into it. Often the bride handles so much, but Bryan’s energy and added input on the food made the day really special.”

Congratulations to the newlyweds. We thank them for sharing their local story with us and wish them many years of happiness and good eating!

Connecting Farms and Cities

National Farm-City Week, which begins Friday and continues through Thanksgiving Day, celebrates the relationships between farmers and those living in urban areas and highlights the growing farm to table trend. You can hear NC Agriculture Commissioner Steve Troxler talk about the importance of this week and learn more from the National-Farm City Council.

There are so many amazing things happening with sustainable farming across the country. Will Allen from Growing Power, Inc. in Milwaukee, WI, gave a speech last week at NC State called "Steps to Successful Urban Farming." Several team members from the WWFM went out to listen and came back inspired. "Will Allen makes getting your hands dirty sound glamorous, and I can't wait to start in my backyard," said Juliann Zoetmulder, WWFM president. You can find out more about Will Allen at http://www.growingpower.org/.

Butternut Squash and Sweet Potato Gratin

Thanks to Market Manager Kim Hunter for sharing this seasonal recipe with market shoppers!

Ingredients

• 1 butternut squash neck (peel neck of squash then thinly slice)
• 2-3 medium sweet potatoes, peeled and sliced (about 2 ½ cups sliced)
• 6 red potatoes, peeled and sliced (about 2 ½ cups sliced)
• 1 ½ tsp salt
• ¾ cup panko-style bread crumbs

Sauce

• 3 TBS flour (plus more for pan)
• 3 TBS butter
• ¼ cup heavy cream
• 2 cups milk
• 6 ounces goat cheese (can replace with another cheese such as cheddar or gruyere)

Directions

Preheat oven to 350 degrees. Butter a 9x11” pan. Place squash, sweet potatoes and red potatoes in pan, creating 3 or 4 layers, sprinkling each layer with about ½ tsp salt. Set aside.

To prepare sauce, melt butter in medium saucepan over medium heat. Add flour to melted butter and whisk. Add cream to butter and flour, whisk gently for about one minute, allowing mixture to thicken. Add milk and stir gently. Heat mixture until steaming but not boiling. Stir in cheese and remove from heat.

Pour sauce over the squash and potatoes. Bake in oven for 35-45 minutes, until potatoes are tender and the top is slightly browned. Remove from oven and heat oven to broil setting. Top the dish with panko bread crumbs and broil for 4-5 minutes until browned.

Cheese-maker Is WCR Award Finalist

Hillsborough Cheese Co.'s Cindy West was one of three finalists for the Women Chefs and Restaurateurs (WCR) Golden Plow Award for 2009 sponsored by Bon Appetit Management Company. This award "recognizes excellence in growing or producing from nature's bounty and honoring a woman whose skill in farming or making artisanal products results in food that graces our plates while respecting the environment," according to WCR.

Congratulations to Cindy for this special recognition! If you have tasted Cindy's cheese at the market, you understand how she came to be among these finalists.

Originally educated in accounting, Cindy left to pursue her true love of cooking in both the United States and France. She eventually made her way to Magnolia Grill in Durham and later began making cheese so that she could be home with her children yet still work with food.


A self-taught cheese-maker, Cindy started making small batches of European style, cow and goat milk cheeses that she loved in France. Using only the freshest, most sustainably produced, local milk, Hillsborough Cheese Co. now sells cheese to numerous restaurants, wineries and farmers' markets.

Fall Crafts and Food Drive: Thank You!

A gorgeous fall day, beautiful handcrafted items, seasonal foods, e-scooters and lovely Celtic melodies: these were the ingredients for a great day Saturday at the market! Thanks to the more than 1,200 community members who came out to support local crafters, artisans and farmers at our Fall Craft Festival and who brought non-perishable foods for our Thanksgiving Food Drive!

Shoppers donated foods to the Inter-Faith Food Shuttle, which picks up donations from our farmers’ market vendors each week. Many items collected are being used for the Food Shuttle's BackPack Buddies program, in which kids are sent home on Friday with a backpack full of foods to ensure they have healthy foods to eat on the weekend. In the photo are market organizers and volunteers (from left, back row) Lisa Flanagan, Amy Lee, Samantha Malone, Teri Melcher Nelson, Grace Pagano, Jenna D’Amore, (from left, front row) Jennifer Gibbs, Kim Hunter and Amy Scott.

Beautiful scarves, jewelry, pottery, baby gifts, holiday decorations, woodworking and so much more. Many thanks to the crafters were willing to try out this new venue. Our community was very generous coming out in such large numbers to enjoy their unique creations and support them and the regular farmers' market vendors.

The market remains open for two more weekends with all the great seasonal produce, local meats, eggs, seafood, breads, desserts, coffee and more. Kale, swiss chard, spinach, broccoli, lettuces, sweet potatoes and turnips are just some of the seasonal produce abundantly available right now. Come talk to the farmers about how to prepare these foods if you're not sure how! They all have their favorite, simple recipes.

Remember: New market hours for Nov. 14 and 21 are 9:00 am-12:00 pm.

Craft Festival and Food Drive: This Saturday, Nov. 7

The market's Fall Craft Festival and Thanksgiving Food Drive will be held this Saturday, Nov. 7, from 9 am-1 pm! Please note these hours are different than typical market hours! The farmers' market and the craft festival will open at 9 am this weekend. (Nov. 14 and Nov. 21, market hours will be 9 am-12 pm.)

More than 40 local artists and crafters will join us with their unique handcrafted items. Come see the fruits of their talent and start your holiday shopping!

The market is also hosting a Thanksgiving Food Drive on Saturday. Please bring non-perishable foods and canned goods to the Info. Tent for donation to the Inter-Faith Food Shuttle. Requests for food assistance are up significantly this year with so many families in our area facing economic difficulties. Please share your Thanksgiving spirit by participating in this food drive.

Craft Festival Preview

In addition to our regular market vendors, our guest crafters and artists will have a wonderful variety of products available. Find the perfect hostess gift for Thanksgiving or a holiday get-together, teacher's gifts, stocking stuffers or a little something for yourself.

Here's a peek at some of the offerings at the festival: pottery, jewelry of various styles and techniques, baskets, natural soaps and lotions, gourmet toppings, photography and art, wooden toys and crafts, baby and kids' gifts, ornaments, cards and more!

The photo at the top features some of the work of Sarah Parker Heerman of Silverkiln Studio. Sarah, who uses pure silver, bronze and copper in her jewelry, will be equipped to take fingerprints on Saturday to make custom jewelry.

The bottom photo features a handmade bag by Angie Coleman, who offers a variety of gifts for babies, kids and women.

Market Opens April 3, 2010!

The market will re-open on April 3 for its second season. Mark your calendar and plan to be there for spring produce and much more! Details coming soon...

Earth Roast Dinner on Nov. 7

Smith Angus Farm invites you to the Alamance County Cattlemen's Association 19th Annual Earth Roast Dinner on November 7, 4:00-7:00 pm at Southern Alamance High School. The roast beef is cooked in the "Earth" all night Friday. On Saturday, the roast beef is served with a baked potato, salad and tea. Advance tickets ($8.50/plate) are recommended. You can eat in or take out, and there's a bake sale too for your sweet tooth! See the Smith's at their tent for tickets and information.

Panther Creek's "Moona Lisa" Wins in Green State Fair Contest

Congratulations to Panther Creek High School for its third place win in the North Carolina State Fair's Farm Animal Frenzy contest! Panther Creek was among 15 schools that competed to create the most "artfully fantastic farm animal" they could using a minimum of 80% recycled materials.

Panther Creek's "Moona Lisa" cow made of plastic milk containers took third place and a $500 cash prize for the school. All the animals were displayed throughout the fair grounds for the 10-day fair. Way to go, Catamounts! You can see all the animals here.

Growing Power's Will Allen to Discuss Urban Farming

Hear Will Allen of Growing Power, Inc. at the agricultural lecture "Steps to Successful Urban Farming" on Nov. 9, 7:00-8:30 p.m. in Raleigh. Allen, who was featured in the film FRESH, is a pioneer in the area of sustainable, community-focused agriculture to benefit all peoplpe in the community.

This event is free and open to the public, but seating will be limited. Reserved seating is available to Friends of Center for Environmental Farming Systems (CEFS) members. More information is available at CEFS online.

Learning, Working and Eating on the Farm

Ben and Noah of Fickle Creek Farm rewarded their WWFM customers last Sunday with a tour of their farm, a little fall farm work and a great local lunch. Lunch was prepared by Bryan, who is at the Fickle Creek tent each week, and incidentally, is a trained chef!

A group of about 20 market shoppers ventured out to the 74-acre farm, which is home to cows, sheep, pigs, chickens (both broilers and layers) and a couple of great dogs. They also grow pesticide-free seasonal produce at Fickle Creek. Some members of the group stayed on to help harvest sweet potatoes and plant garlic cloves, which will be ready for market next June.

The reward was a delicious lunch featuring three different frittatas, a gorgeous green salad, sweet potato pie and flan. Bryan, who prepared most of the feast, used ingredients almost entirely from the farm.

Visiting local farms really allows you to see how hard these farmers are working--from caring for livestock in a humane, sustainable way, to growing produce that is healthy, fresh and above all, will not harm you. There's a lot of expense and back-breaking work involved on these farms. This weekend at market, thank your farmers for all that they do!

Herons Butternut Squash Soup with Coconut & Malt Recipe

Thanks to Herons Chef Scott Crawford for braving a chilly morning at the market on Oct. 17 to share samples of his delicious Butternut Squash Soup with Coconut & Malt and the recipe with shoppers. If you missed it, here's how you can make it at home.

• 1 large locally grown butternut squash
• 2 6-oz cans coconut milk
• 1 TBS sugar
• 2 TBS malted milk powder
• 2 TBS butter
• 1 TBS maple syrup
• 1 tsp vanilla extract
• 1 cinnamon stick
• Pinch fresh nutmeg
• Kosher salt to taste

Preheat oven to 350 degrees. Cut butternut squash in half and remove seeds. Melt 1 TBS of butter and brush the butternut with butter using a pastry brush. Season the squash with salt and place on a baking sheet. Roast the squash for 45 minutes or until squash is soft and flesh is bright orange in color. Remove from oven and allow squash to cool for 10 minutes. Scoop the squash away from the skin with a spoon and place in a blender.

In a small sauce pan, gently heat the coconut milk, malted milk powder, vanilla, maple syrup, cinnamon and nutmeg. Remove from heat and allow mixture to steep for 5 minutes. Turn on blender and add liquid mixture to butternut squash a little at a time until you achieve the desired consistency (You do not have to use all of the liquid). Add the remaining butter and sugar while blending. Season with salt to taste.

Serves 4.

Market Scenes: Cary Mayor Weinbrecht Tours Market

There was a chill in the air at the market Saturday morning, but it was a great day nonetheless! Cary Mayor Harold Weinbrecht toured the market and talked with vendors, market organizers and volunteers, and a group of kids from the WestPark neighborhood’s EcoKids Club. Market shopper Kirsten Lechner formed the EcoKids Club, which has grown to about 50 families in the last two years, as a fun way for kids and their families to learn about the small things each of us can do to help protect our planet. "Today the kids tasted the pastries and fresh apples, talked with the local farmers, danced to the live music, and got their faces painted. We always have fun at the market!" Kirsten said.

Herons Executive Chef Scott Crawford shared delicious samples of his Butternut Squash Soup with Coconut & Malt to warm folks up, and musician Michael George Gonzalez shared his beautiful sounds with shoppers! (If you missed him, he’ll return to the market on Nov. 21.) Kids’ favorite LynneSue Fischer was also there with her fun face painting for all the young shoppers.

A special word of thanks goes to Mayor Weinbrecht for joining us at the market and taking the time to learn more about the importance of the market to our community and to the farmers and artisans who sell their local foods and products here.

If you're on FaceBook, become a "fan" of the market to see additional photos from the day!

A Whole Lotta Fun and Some Green Too

The N.C. State Fair, which opens Thursday, is not so much about healthy food. It’s 10 days of fun, deep-fried Ho Hos, cotton candy and even chocolate-covered bacon. But there is a whole agricultural component to the fair worth checking out, and this year, the fair has gone green.

You can tour an interactive Green NC home, garage and farm to learn how your house, your car and the food you eat affect the world we live in. The goal is to provide you with some ideas about how you can live “greener” every day. Green topics include sustainable food, eco-friendly living, water conservation, recycling, energy and alternative fuels, and travel. You can also learn about how the fair itself is trying to become greener. Take the Green Pledge Scavenger Hunt!

Be sure to visit the Got to Be NC Agriculture exhibit for local foods to taste and purchase, and take the kids to the fun-filled Field of Dreams exhibit. Here kids can pick crops at a miniature farm, learn how they become other things (such as peanut butter and cereal), then sell them at the exhibit’s farmers’ market. With their income, they can “shop” in the Field of Dreams grocery store. It’s a great way for kids (even adults) to learn more about the connection between local farms and what’s on our dinner plates. Field of Dreams also features a greenhouse this year, storytelling and a coloring contest for kids.

Check out the fair’s exhibits page for more information on all the agricultural exhibits, schedules and more. For fun updates, check out Deep-Fried, the fair’s blog. They’ll e-mail you updates, or even tweet their news on Twitter.

Gardening and Canning Expert Shares Canned Apple Butter

Many thanks to Cary resident Ginger Zucchino for joining us in the Education Tent on Oct. 10 with her delicious apple butter that she made and canned! Ginger teaches classes on raised bed, organic gardening as well as preserving foods by canning them. She has a passion for educating people about growing fresh, healthy food in a sustainable way. Ginger is currently offering workshops on winter gardening and preservation. Yes, in Cary and Morrisville, you can garden year-round! Check out her web site, The Gardener's Kitchen, for workshop details and additional information.

Community Comes Out for Fresh Food Ideas at FRESH Screening

Over 40 people gathered together Oct. 8 at Yes! Solar Solutions in Stone Creek Village to view a free screening of the independent film Fresh and learn about how several entrepreneurs are working to change the way we grow food and share food in local communities.

Many thanks to Kathy and Stew Miller of Yes! Solar Solutions, a WWFM market sponsor, for hosting the event, to Whole Foods Market of Cary for providing local, healthful snacks and to Carolina Heritage Winery for sharing its organic wine. Thanks also to all those who came out for the screening and brought non-perishable food items for the Inter-Faith Food Shuttle, which picks up donations from the Western Wake Farmers’ Market at the end of each market.

Fresh is not in theaters, but hundreds of groups and individuals have organized screenings like this one as part of a grassroots effort to help grow “fresh” food and move sustainable farming beyond a niche market. Fresh celebrates the farmers and other Americans who are re-inventing our food system. They have seen the transformation of agriculture into an industrial model, and the harmful effects of that change. Now they are forging healthier, sustainable alternatives to farming.

Farmers' Market Dinner Parties

“Time to put away the fondue pots, tapas crockery and sushi mats. There's a brand-new entertaining theme taking over in cities from coast to coast: farmers market dinner parties. The idea is to prepare meals using locally produced, seasonal foods.”

This comes from a recent Washington Post article “So Southern, So Summer.” Author David Hagedorn asks, “Can it really be true that what was a normal way of life during my Southern childhood has been repackaged as a novelty?” It’s an interesting question in today’s fast-paced, fast-food society. His article talks about his Southern roots, what he prepared for dinner and why, and includes the recipes for Grilled Basil-Brined Chicken, Slathered Sliced Tomatoes, Fried Okra—produce in season now here in North Carolina—among others.

Recently I had friends over for lunch. I tried to source the ingredients locally as best I could. I used local tomatoes, figs, eggs, mozzarella and basil from my garden (doesn’t get more local than that!). Since reading Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver last spring, I have made an effort to cook at least one meal a week from local ingredients for both the environmental impact and to support local farmers. It’s been a tasty, and gratifying, experience with a lot of great seasonal meals.

It doesn’t take a lot of effort to eat locally with a resource like the Western Wake Farmers’ Market so close by, or to throw a farmers’ market dinner party. You can get your meat or seafood, produce, bread, dessert, coffee and even the flowers for your centerpiece all at the market. Planning a farmers’ market dinner? Send a note to info@westernwakefarmersmarket.org about what you are preparing.

The Oct 8 screening of the movie FRESH is FULL

Please email if you are interested in attending a second screening. New dates will be announced shortly.

Cooking with Seasonal Ingredients: Kale and Potatoes

Thanks to Market Manager Kim Hunter for sharing this recipe. It’s quick, inexpensive and loaded with flavor and nutrients. Plus, all the fresh ingredients are currently in season in North Carolina—buy them at the farmers’ market!

Kale and Potatoes
(4 servings as a side dish, 2 servings as a light main course)

Ingredients:
Extra-virgin olive oil
1/2 onion, chopped
2 medium potatoes, chopped into 1/2 inch squares
1 T finely chopped red pepper, if desired
1 bunch of kale, chopped and ribs discarded
1 clove garlic, minced
Salt and pepper
4 slices of bacon from a local producer, fried in skillet then drained and coarsely chopped

Instructions:
If using bacon, fry in skillet until crispy. Remove bacon and excess grease from pan. Drain bacon, set aside.

Add about 1T olive oil to the skillet, just enough to coat the bottom. Once heated, add onion, potatoes and red pepper (optional). Sauté on medium heat about 10 minutes, until onion is slightly browned and potatoes are just tender. Add chopped kale, garlic and 2 T water to pan. Sauté for an additional 3-5 minutes until kale begins to darken in color and is slightly wilted. Add salt and pepper to taste.

Remove from heat and stir in chopped bacon. Serve.

Peaceful Way to Spend a Sunday

Yesterday, a friend and I brought our kids to two farms on the 4th Annual Eastern Triangle Fall Farm Tour—what a great day we had! We started at Mae Farm in Louisburg, where more than 400 animals (pigs, cows, goats and chickens) are happily roaming about. We met 3 of the Jones’ five kids, who help out with the animals, and we were lucky enough to see a new calf born this past week! Its mama, Rosa, stopped by to see what we were doing near her baby. Mike Jones, who owns the farm with his wife Suzanne, took us on a hayride around the farm to see the animals and shared with us how these animals are raised. The Jones’ whole focus is to provide the best meats possible, and they do that by treating the animals ethically and humanely. He also talked about how the number of farmers across the country is dwindling, and how important it is to reverse this trend. The Jones are much like all the local farmers in Wake and surrounding counties who are farming in humane, sustainable ways to provide healthy, locally grown food.

Then we headed over to Melvin’s Gardens, where hosts Bobby and Linda Melvin live and farm. Their beautiful shady yard, home to plenty of chickens and kittens, was the perfect place to enjoy storyteller Ron Jones’ colorful stories and songs and an ice cream sundae. Melvin’s Gardens, a vendor at the Western Wake Farmers' Market, grows herbs, vegetables and perennials, and is a supplier to some 70 area restaurants Linda took us on a tour of the greenhouses and talked with us about how they capitalize on the sun to heat the greenhouses as much as possible and minimize use of fossil fuels. They used their kerosene heater only 4 nights last winter to protect their entire crop.

It was great to see to see first-hand how the food that reaches our table is so meticulously cared for by farmers using sustainable techniques that are rare in today's world. Now we're looking forward to the spring tour.

Photos and News Story
There are additional photos from these two farms posted at the Western Wake Farmers’ Market Facebook page. Plus WRAL featured a story on the tour as well. Check out the video!

Southern Basil Pesto and Vicchysoisse Encore Recipes

Many thanks to Linda Watson of Cook for Good for joining us at the market and sharing her wonderful Southern Summer Pesto and Vichysoisse Encore samples and recipes! Linda shared a lot of great information with market shoppers about how to prepare these items in a more healthful way (less cheese, for instance, in the pesto, and yogurt in the vichysoisse rather than cream), as well as how to stretch the food budget when preparing these dishes. Making the soup after the pesto, she explained, allows you to use all the basil stems and the parmesan rinds for flavorings. Check out Linda's web site for more recipes and tips on saving money while cooking in a healthy way with local ingredients!

Feed Your Brain: Learn More!

Check out these links to community, state and national resources on local food, community supported agriculture (CSA) and sustainable living.

Advocates for Health in Action (AHA)

American Farmland Trust

Carolina Farm Steward Association (CFSA)

Eat Local Triangle

Edible Piedmont

Edible Schoolyard

Food and Water Watch

The Gardener's Kitchen

Growing Small Farms

Local Harvest

Sustainable Table

National Gardening Association (NGA)

Natural Resources Defense Council (NRDC)

NC Community Green

NC Office of Environmental Education

NC--Wake County Extension Office

The Produce Lady

Slow Food Triangle

Urban Homstead: Path to Freedom

Calling Local Artisans

WWFM is hosting a Fall Craft Festival on November 7. If you are interested in selling your locally handmade art and crafts, please click here to download the application.

A Way of Life: Healthy Eating and Physical Activity

Have you heard of Advocates for Health in Action (AHA)? This group, comprised of some 40 organizations, seeks to create a healthier Wake County! AHA’s goal is to promote healthful eating and physical activity for everyone in our community, and focuses on 4 work groups to accomplish this. One of the groups is Local Foods. Check out AHA’s web site to learn more about what the folks there are doing, including the Local Foods page, where there is lots of great information about community gardens, CSAs (community supported agriculture) and farmers’ markets.

Be sure to bookmark the site too and check out its growing calendar of community events and the new blog, to which the Western Wake Farmers’ Market will occasionally contribute articles. There are plenty of links to great resources in our community! Plus, if you’re on FaceBook, you can become a fan of AHA and you’ll receive instant updates on area events, such as where to pick apples in our area and more. If you're not already, become a fan of the farmers' market too!

Slow Down and Take a Local Farm Tour This Month

The Homegrown Tour 2009, sponsored by the Farm Bureau of Alamance County, features five farms from 1-5 pm and the “Taste of Alamance” dinner at 6 p.m. on September 26. The tour is free, and dinner is $5 per person (children under 12 are free). The tour begins at the Iron Gate Winery (a WWFM vendor), then continues at Morris Meadows, Stagg Creek Farm, Occaneechi Village and Enoch Farm. A dinner featuring local foods will be offered at Martin's Chapel Church in Mebane.

Spend a day out in the countryside and see how local farmers are growing foods for you!

Looking for Some FRESH Food Inspiration?

Whether you saw Food Inc. this summer or didn't for fear of what you might see and learn, another movie on food in our country is worth a look and offers an inspirational look at how a few entrepreneurs are working to make sustainable local farming the norm. In partnership with market sponsor Yes! Solar Solutions, the WWFM will provide a free screening of the film Fresh on October 8 at 7:00 PM at the Yes! Solar Solutions retail outlet at 410 Ledgestone Way in Stone Creek Village in Cary.

Fresh is not in theaters, but hundreds of groups and individuals have organized screenings like this one as part of a grassroots effort to help grow “fresh” food and move sustainable farming beyond a niche market. Fresh celebrates the farmers and other Americans who are re-inventing our food system. They have seen the transformation of agriculture into an industrial model, and the harmful effects of that change. Now they are forging healthier, sustainable alternatives to farming.

The first screening is currently full, but we have started a wait list and will announce dates for subsequent screenings very soon. Those interested should email info@WesternWakeFarmersMarket.org to reserve a spot. Attendees are asked to bring a non-perishable food item to donate to the Inter-Faith Food Shuttle, which picks up donations from the market each week. Market sponsor Whole Foods Market of Cary will provide local, healthy snacks, and organic wine will also be served.

Buy a Bag: Help "Grow" Our Market

Green insulated bags are now on sale at the market for $7. Keep your foods hot or cold and help promote the market in the process. Stop by the WWFM tent (first one on the left) to get yours this Saturday!

Chef Todd Mohr Cooking Demos

Thanks to Chef Todd Mohr who conducted three cooking demonstrations Sept. 12 at the market, all focused on healthy cooking with locally grown produce.

Last spring, we met Chef Todd when he visited the market, chatted with our vendors and made this video, which he posted on YouTube. His passion and energy for local food are addictive!

Chef Gayla Bonke's Savory Cheesecakes: Rave Reviews

Many thanks to Chef Gayle Bonke (at right), owner and head chef, of Chatham Street Cafe for joining us in the Education Tent on Sept. 5. Her savory Pesto Cheesecake and Cheddar Chile Cheesecakes were delicious, and Chef Gayla kindly shared the recipes with us!

Located in downtown Cary, Chatham Street Cafe uses local, seasonal ingredients in each of its dishes. The restaurant also supports local artists and participates in the Cary Art Loop's Final Friday.

Savory Pesto and Cheddar Chili Cheesecakes

Thanks to Chatham Street Cafe Chef/Owner Gayla Bonke for sharing her wonderful savory pesto cheesecake and cheddar chile cheesecakes and the recipes.

Pesto Cheesecake

½ cup fresh or ready-made pesto

1 ½ TBS butter at room temperature

¼ cup fine breadcrumbs, lightly toasted

¼ cup good parmesan, asiago or romano cheese, grated

2 cups small curd cottage cheese

1 lb (2 8-oz blocks) cream cheese at room temperature

¾ cup good parmesan, asiago or romano cheese, grated 4 eggs

Preparation:

Preheat oven to 325 degrees. Butter the bottom and sides of a 9 inch springform pan using a pastry brush. Mix breadcrumbs and ¼ cup parmesan cheese. Sprinkle the mixture into the pan and turn it to coat the sides and bottom completely. Refrigerate.

In the bowl of a food processor with the blade or in a blender, mix the cottage cheese, cream cheese and parmesan until smooth. Add the eggs and pesto and blend completely. Pour the mixture into the chilled pan and set it on a baking sheet.

Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake approximately 1 hour with the oven door ajar. Transfer to a rack, remove the springform ring sides and cool to room temperature before serving.

Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.

Cheddar Chili Cheesecake
1 ½ TBS butter (softened to grease springform pan)
¼ cup fine breadcrumbs, lightly toasted
¼ cup sharp cheddar cheese, grated finely
6 oz thinly sliced ham
1 ½ lbs (3 80z blocks) cream cheese, softened
¾ pound sharp cheddar cheese, shredded
1 cup small curd cottage cheese
¾ cup green onion, chopped
4 eggs
3 TBS jalapeno pepper, seeded and finely chopped*
2 TBS milk
1 clove of garlic, finely minced
*you may substitute 2 teaspoons of Vesta Fiery Gourmet Topping “Hot” or more to taste for the jalapeno

Preparation:
Heat oven to 325 degrees. Butter a 9 inch springform pan, bottom and sides with a pastry brush. Mix breadcrumbs and ¼ cup cheddar cheese together and sprinkle into pan. Tilt the pan and lightly cover the sides and bottom with the crumb and cheese mixture. Refrigerate.

Dice about half of the ham; reserve remaining slices. In a food processor using the bowl and the blade mix the cream cheese, cheddar, cottage cheese, onion, eggs, jalapeno, milk and garlic, process until smooth. Pour slightly more than half the filling into chilled pan. Top with reserved ham slices in an even layer. Cover with remaining filling. Set pan on a baking sheet.

Bake for 1 hour and 15 minutes. Turn off the oven and cool the cheesecake in the oven with the door ajar for approximately 1 hour. Transfer cheesecake to a cooling rack, remove the springform ring and cool the cheesecake to room temperature before serving.

Makes approximately 12 servings. Serve with a side salad and a roll for an afternoon or evening meal.

Herons Sweet and Sour Eggplant Recipe

Thank you to Herons Chef Scott Crawford for sharing his Sweet and Sour Eggplant at the market on Abundance Day and the recipe!

2 cups local eggplant peeled & diced
¼ cup sake
2 tablespoons rice wine vinegar
1 teaspoon yuzu juice or lime juice
1 tablespoon white sugar
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon Kanzuri paste or Thai chili sauce
1 sprig fresh cilantro chopped
3 chives sliced

Method: In a large sauté pan simmer the Sake, vinegar, sugar honey, soy sauce and chili sauce until it thickens slightly. Add eggplant and cook for 2-3 minutes until it begins to soften. Add yuzu juice and fresh herbs, can be served hot or chilled.

Makes 4 servings.

Simple But Super: Fig Recipe

Thanks to market shopper Lynn Ruggiro for sharing her easy fig favorite: Make a slice in a fig, then put a piece of blue cheese and a pecan half inside the fig. Eat it as is, or grill it for a minute or two.

If you've got a favorite recipe you've made with market ingredients, share it with us! Send a note to info@westernwakefarmersmarket.org.

Celebrating the Abundance of the Season

Many thanks to our special guests at Saturday's market: Herons Chef Scott Crawford, Butterfly Lady Suzanne Tilton and face painter Lynne Sue Fischer! Thanks also to the shoppers who celebrated Abundance Day and the vendors who provided great raffle prizes for 21 lucky winners! (Winners can pick up their prizes at the market next weekend.)

At left, young shoppers Maryanne and Samantha show off their butterfly painted faces, courtesy of Lynne Sue. At right, Chef Scott shares his sweet and sour eggplant and talks with shoppers about how he prepared the dish.

Be sure to visit the market next week for more great seasonal produce, local meats, breads, desserts, plants, coffee and more! Chatham Street Cafe Chef/Owner Gayla Bonke will be in the Education Tent on September 5.

Ode to the Fig

So at 41 years of age, I’ve discovered the fig. Sure, as a child I ate Nabisco Fig Newtons, but I’m not sure that counts as eating a fig.

At the risk of seeming unworldly, I’ll admit that that I probably couldn’t have identified a fig, and I certainly had not tasted one…until last month. First, I tasted one at the farmers’ market while on a nutrition tour there. Loved it! I learned that not only was it tasty, but packed with nutrients and fiber. So I bought some, and ate them all within an hour of getting home. Within a few days, a sign popped up in the front yard of a house I pass several times a week. “Fresh Figs” the cardboard sign read. I stopped there. Nice lady and plenty of fig trees. She puts the sign out whenever the figs are ripe and she’s home to sell them. Shortly after that, I celebrated lunch out with friends at Herons in The Umstead Hotel & Spa. (My youngest was off to kindergarten, and I was free to eat lunch out again!) Herons was offering a special three-course market menu featuring local ingredients. Dessert involved figs. Loved it!

So you see a pattern here. With my new love of the fig, I’ve been searching online for fig recipes that look good, and I have found quite a few. So far, I’m still just popping them into my mouth for a snack. They ripen so fast, after all. Maybe next fig season I’ll actually cook something with them. If you have a favorite fig recipe, share it with us at info@westernwakefarmersmarket.org.

Insulated Market Bags are Here!

Recyclable insulated tote bags sporting the Western Wake Farmers' Market logo are now on sale! The bags will help keep your fresh food hot or cold and is a perfect way to promote your local farmers' market around town. Every bag sold at $7 each equals a small donation to help keep the market up and running. Stop by the market tent before the limited supply is gone!

The WWFM is growing with the help of our sponsors, volunteers, fundraisers, and your support. Buy a bag, spread the word about the market, or offer to volunteer an hour of your time one Saturday...you can help make a difference.

Herons Chef to Serve Up Sweet and Sour Eggplant

In celebration of Abundance Day on August 29, Herons Executive Chef Scott Crawford will share his sweet and sour eggplant, made with market ingredients. Make sure you stop by for a taste and to talk with Chef Scott about how he uses local, seasonal ingredients! (Photo: Chef Scott at the market in July)

Through August, Herons is offering a lunch special featuring a 3-course market menu for $20. Contact Herons for details.

The Beauty of the Butterflies

Butterfly expert and breeder Suzanne Tilton, aka the Butterfly Lady, will share her NC-native caterpillars, live monarch butterflies and lots of great information about butterfly gardening with market shoppers on August 29. In this photo, Suzanne and her helper, Adrienne, demonstrated some differences between butterflies and moths when Suzanne visited the market earlier this summer. Caterpillars that turn into butterflies form a chrysalis, like this green one Adrienne is in, and caterpillars that turn into moths form a coccoon. A photo story about Suzanne's visit to the market is posted at her web site.

Wanted: Raffle Prize Winners

Market vendors will celebrate “Abundance Day” on August 29 with plenty of raffle prizes for market shoppers! How can you win? It’s easy…

1. Sign up to receive Western Wake Eats, the weekly market e-newsletter.
2. Print and complete the raffle ticket at the bottom of the newsletter.
3. Drop it off at the market tent by August 29!

Only newsletter subscribers are eligible to win! Western Wake Eats is mailed each Thursday morning with information on what’s fresh at market, plus news on experts in the Education Tent, local musicians and special events.

Pull Up a Chair and Have a Seat

Next weekend when you visit the farmers’ market, take notice of the new tables and chairs near the musicians. Lora Pritchard, an Apex resident and regular market shopper, generously donated money toward the purchase of the tables and chairs.

Lora’s donation is in memory of her grandfather, Arthur Wayne Neel, who passed away in June. He was a farmer most of his life, and in later years, he kept his own small garden with vegetables and flowers. Lora said he was well known around town in Tazewell, Virginia, for his garden.

Along with her husband Ewan, and daughters Kira, who is five years old, and Ellie, who is 11 months old, Lora has been shopping the market since shortly after it opened in May. “We come every week that we’re in town, and we love it. We love the atmosphere. It’s a nice way to spend time with family.” Lora said they enjoy eating breakfast at the market, listening to the bands and buying the fresh breads, vegetables and fruits. Lora’s daughters are especially enjoying the juicy peaches right now!

The Pritchard family has visited other markets, but Lora said they love coming to the Western Wake Farmers’ Market. “It has the best variety and atmosphere, and it fits our family best.” We’re glad to have you and your family, Lora, and thanks for your donation!

Fall Farm Tour Set for Sept. 19-20

You have learned a lot about local farmers at the Western Wake Farmers’ Market, and now you have the chance to tour up to 20 farms during the 4th Annual Eastern Triangle Farm Tour! The Sept. 19 and 20 tour, sponsored by Carolina Farm Stewardship Association and Whole Foods Market, features 20 farms, including market vendor Melvin’s Gardens and Spain Farm.

The tour is available Saturday and Sunday from 1-5 p.m. and helps connect you and your family with where your food comes from, who is growing it and how it is being grown. Be sure to visit Melvin’s Gardens on Sunday at 2:30 for storytelling fun! Nationally-known storyteller Ron Jones, who grew up on a dairy farm, will share music and stories there.

Complete details, including a map, information on each farm and special events are available here. Tickets may be purchased in advance online or at Whole Foods Market in Cary at Waverly Place. Advance tickets are $25 per car for all the farms (includes both days). Tickets purchased the day of the tour are or $30 per car for all farms or $10 per farm.

Tasty Bytes of Food Information

So it seems there’s a new blog out there each day. Anyone can host a blog on any topic he or she wants. Free speech in its ultimate form! In the last year, I’ve found that I really enjoy food blogs, almost as much as I like to read cooking magazines. I love some of them for their great recipes and photos, some for the quick information, and some for their educational value. Here are a few I check out regularly:

Stacey Snacks: Stacey is all about cooking with food in season, and she includes great photos to go with her recipes. I made her leek and asparagus quiche in the spring with market eggs and asparagus and loved it!

Mouthful: This newly named News & Observer blog is a wealth of information for foodies! Get the latest on restaurant happenings, cookbook author visits, wine dinners and more in our area.

In the Field: This blog highlights programs of the NC Department of Agriculture and Consumer Services. That may sound a bit dry, but the blog postings have some nifty bits of information about local food events and recipes for seasonal produce.

Little Homestead in the City: This online journal chronicles the life of the Dervaes family in Pasadena, CA, where they grow 6,000 pounds of produce on 1/5th of an acre in the city and live as green a lifestyle as they can. It’s fascinating—their life is so different from my suburban life here in Cary.

Cooking Up a Story and The Daily Table address healthy eating in a sustainable way…and what that means. It’s been an education!

A few market vendors blog too: Coon Rock Farm and Muddy Dog Coffee. (You can check out web sites for most market vendors here)

How about you…have any favorite food-related/eating local blogs? Send us a note at info@westernwakefarmersmarket.org and tell us why. We’ll share the link.

Chef Sarig's Cool Gazpacho

Thanks to Chef Sarig Agasi (left) of Zely & Ritz for celebrating National Farmers’ Market Week with us and serving his refreshing gazpacho on August 8! Chef Sarig used market ingredients to make this delicious soup.

Thanks also to nutritionist Marda Heuman (right) for sharing her expertise about the health benefits of eating the foods available at market.

Summer Gazpacho

Ingredients

• 12 large heirloom tomatoes
• 1 onion
• 1 English cucumber or other seedless variety
• 1 sweet pepper – any color
• 6 cloves garlic
• 2 Tbl Salt – real salt, sea salt or kosher salt – not course
• 2 tsp Black Pepper – freshly ground
• ½ cup sherry vinegar
• 12 leaves of fresh basil
• Cherry tomatoes

Preparation

Cut, core and dice tomatoes. Peel and dice onion. Scrape seeds out from cucumber and dice – keep skin on. Take out seeds and dice pepper. Peel & dice garlic.

Mix all the above ingredients in a large stainless steel bowl. Add 2 Tbl salt & 2 tsp freshly ground black pepper. Add sherry vinegar and cover with plastic wrap. Marinate vegetables in refrigerator over night. Add fresh basil leaves just before blending well in blender.

To Serve

Serve cold and garnish with cucumber slivers and a few sliced floating cherry tomatoes. Serves: 10-12, depending on serving size.

Eating Local: What Does It Mean and Why Does It Matter? Part II

In Part I of this article, we talked about a new trend in which huge corporate chains are positioning themselves as “local” and how different that is from our market’s definition of local. Now here is more about why eating local matters in North Carolina and nationwide.

1. Health & Taste. Foods harvested locally are picked ripe, which means they are at peak nutritional value (and taste!). Grass-fed beef, for example, has about half of the saturated fat content than traditionally fed cows and is much higher in Omega 3 fatty acids. These help to reduce the risk of heart disease and stroke, and also reduce symptoms of hypertension, depression, joint pain and some skin ailments.
2. Environment. Foods grown locally have a minimal environmental impact, compared to grocery store foods. These foods travel an average 1,500 miles on our nation’s highways and even further in crates flown around the world. Locally grown foods do not require processing, warehousing and packaging, which all have negative environmental repercussions.
3. Animal Welfare. Unlike factory farms, local farmers allow their cows, pigs and chickens to graze in green pastures in the open air. They are not fed engineered corn or injected with growth hormones to make them grow faster. They are grown and fed naturally.
4. Economy. Buying food from local growers helps sustain and foster the community in which we live and save family farms. It keeps the dollars local and helps farmers make a reasonable living. At the market, farmers retain 100 percent of their profits.
5. Land Preservation. Supporting local family farms helps prevent further development of land for business and preserves our state’s agricultural history. Unlike huge industrial farms, local farmers rotate and diversify their crops, which helps to replenish nutrients in the soil. This, in turn, packs the produce with nutrients.

The Informed Buyer

For more information about why corporate America is jumping into the “local” trend, take a look at The Dirty Tricks Behind Local-washing. For information on some differences between local and industrial farming, check out this series: The Truth about Frito-Lay’s “Lay’s Local” Marketing Campaign. For more on why eating local is important, check out The Sustainable Table web site.

When we eat local, we eat in season. It’s a bit old-fashioned, admittedly, but food really does taste best when it’s in season. Come to the market every Saturday for the freshest food in town.