The Inside Scoop of Product Pricing at Farmers' Markets

by Madison Whitley and Juliann Zoetmulder

Ever wonder why farmers’ market eggs cost $4 a dozen? Are you curious about why meat and produce cost double what it costs in the grocery store? These are valid questions that are on many customers’ minds as they shop the farmers’ market. With a little explanation, you may come to find that what you get for your money is really worth it.

Comparing farm fresh eggs and industrial big-box eggs is not an apples-to-apples comparison. You have to lift the veil a bit to understand what you miss from industrial, “cheap” eggs. You may pay more for farm fresh eggs; however, you get more value for the price. In a 2007 testing project, Mother Earth News compared farm fresh eggs taken from hens raised on a pasture to the nutritional data designated by the U.S. Department of Agriculture (USDA) for commercially produced eggs. In this test, it was found that the farm fresh eggs contain one-third less cholesterol, one-quarter less saturated fat and two times more omega-3 fatty acids. Furthermore, the farm fresh egg contains two-thirds more vitamin A and three times more vitamin E. Beta carotene, an immune booster, is found in seven times greater proportion than the egg off the big-box store shelf. In general, the eggs from hens that roam around a pasture are richer in nutrients than typical supermarket eggs.

Even if the science does not “wow” you, look at the deep orange color of the farm fresh egg and taste its creaminess compared to an industrial egg. It tastes better and is more nutrient dense. For $2 extra dollars per dozen, you get exponentially more health and taste benefits. That’s sixteen cents more per egg or thirty-three cents more for your 2 egg breakfast that will sustain your body much longer than an industrial egg.

Despite these known benefits, customers are still hesitant to purchase their weekly grocery list at the farmers’ market because prices cannot compete with the low prices found at the grocery store. So why is the food at the farmers’ market more expensive? In actuality, it is the cheapest and healthiest food available. Sustainable agriculture does not rely on government subsidies from the Farm Bill and it does not have the huge environmental costs (transportation, for example) that industrial agriculture incurs. Finally, sustainable agriculture is not laden with chemicals, antibiotics, pesticides, and GMO’s. On the flip side, think about what we would be adding to our future health care bill by eating cheap meat, for instance.

Grass-fed beef has a number of compelling health benefits and since America is eating more meat than ever, we need to pay attention. According to a 2009 study by the USDA and Clemson University in South Carolina, grass-fed beef, often sold at farmers’ markets, is lower in total fat, saturated fat and calories compared to commercially produced beef. Grass-fed beef has higher amounts of total omega-3 fatty acids and a better ratio of omega-6 to omega-3 fatty acids. Grass-fed beef also has higher vitamin A and E (alpha-tocopherol), higher levels of antioxidants, 7 times more beta-carotene, higher amounts of B-vitamins thiamin and riboflavin, and higher amounts of minerals calcium, magnesium and potassium. The research also indicates higher levels of CLA (cis-9-trans-11), a potential cancer fighter, in grass-fed beef and higher amounts of vaccenic acid (which can be transformed into CLA). Don’t forget that animals raised on small family farms are often treated more humanely than animals in commercial production facilities.

The nutrient density of products found at the farmers’ market is much higher, producing a much healthier product, which means that you don’t have to eat as much to get the same health benefits. So next time you are at the farmers’ market, don’t think about how expensive the products are and how much money you could save at the grocery store. Think about the quality of product you are getting, how many more nutrients are present in the food and what you are getting for you money.

As someone who has a monthly budget for food, I suggest purchasing the items that are at the front-and-center of your meal at the farmers’ market. You can always supplement your grocery list with items at the big-box grocery store. You will notice a difference in the taste and quality of your food, but not in your wallet. I promise.

Coffee-Glazed Doughnuts

Ingredients

For doughnuts

• 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
• 2 tablespoons warm water (105–115°F)
• 3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
• 1 cup whole milk at room temperature
• 1/2 stick (1/4 cup) unsalted butter, softened
• 3 large egg yolks
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon cinnamon
• About 10 cups vegetable oil for deep frying

For glaze

• 1/4 cup boiling-hot water
• 5 teaspoons instant-espresso powder or instant-coffee granules
• 1 1/2 cups confectioners sugar
• 1 tablespoon light corn syrup
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• About 1/4 cup sanding sugar (optional)

• Special equipment: a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer

Preparation

Make dough:
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

Make glaze:
Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.

Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.

Salted Cod in Tomato Garlic Confit

Ingredients

• 1 pound center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces
• 8 large garlic cloves, peeled
• 1/3 cup extra-virgin olive oil
• 4 (14-ounce) cans diced tomatoes, drained
• 1/4 teaspoon sugar
• 6 tablespoons mayonnaise
• 1/4 cup crème fraîche
• 1 tablespoon water

Preparation

Soak and poach cod:
Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).

Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.

Make confit and cook fish:
Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.

Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.

Preheat broiler.

Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.

Sausage and Lentils with Fennel

Ingredients

• 1 cup dried lentils (preferably French green lentils; 7 ounces)
• 4 1/2 cups cold water
• 1 1/2 teaspoons salt
• 1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
• 3 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, cut into 1/4-inch dice
• 1/2 teaspoon fennel seeds
• 1 1/4 pounds sweet Italian sausage links
• 3 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 1 tablespoon red-wine vinegar, or to taste
• Extra-virgin olive oil for drizzling

Preparation

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

Brown-Butter Creamed Winter Greens

Ingredients

• 3/4 stick unsalted butter, divided
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 tablespoons minced shallot
• 1 Turkish or 1/2 California bay leaf
• 6 black peppercorns
• 3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
• 6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
• 1 cup finely chopped onion
• 1/2 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon dried hot red-pepper flakes
• 1 tablespoon cider vinegar, or to taste

Preparation

Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.

Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.

Discard stems and center ribs from greens, then coarsely chop leaves.

Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.

Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.

Stir in lardons, vinegar, and salt and pepper to taste.

Horseradish-Crusted Steak Roulade

Directions

For the Steak:

Ingredients

• 2 red bell peppers, stemmed, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 1 leek, white and light-green parts only, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• Kosher salt and freshly ground pepper
• 1 2 1/4-to-2 1/2-pound flank steak, trimmed
• 1/2 pound sliced provolone cheese (about 8 slices)

For the Crust:

• 3/4 cup breadcrumbs
• 3 teaspoons chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 tablespoons drained horseradish
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper

Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.

Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.

Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.

Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).

Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

Hearty Winter Green Saute

Ingredients

• 1 bunch mustard greens, cleaned
• 1 bunch turnip greens, cleaned
• 1 bunch kale, cleaned
• 1 bunch Swiss chard, cleaned
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, thinly sliced
• Kosher salt and freshly ground pepper
• 1 1/2 cups chicken broth

Directions

Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.

Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

Balsamic Root Vegetables

Ingredients

• 1 1/2 pounds sweet potatoes
• 1 pound parsnips
• 1 pound carrots
• 2 large red onions, coarsely chopped
• 3/4 cup sweetened dried cranberries
• 1 tablespoon light brown sugar
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup chopped fresh flat-leaf parsley

Preparation

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

Try Something New in 2012: Roasted Duck Breast

I've wanted to try to cook duck for the longest time. My kids tried it when we were traveling abroad last year to see family and they loved it. My son said, "Mom, it tastes like dark meat chicken." I walked by Spain Farm's booth one Saturday at the WWFM and they had some duck breast for me to buy. I hesitantly bought two breasts not knowing how I was going to cook them. A truly amazing and completely local feast took shape.

Preparation

I marinated the duck for only a couple of hours in an asian marinade with garlic, ginger, tamari (GF soy sauce), olive oil and honey (everything except for the tamari and olive oil were fresh from the market). I seared the duck fat side down in an oven proof pan for 6 minutes. I then transferred it to a 400 degree F oven for 10 minutes and let it rest before serving. Perfection.

Sides

I really searched around the internet for a long time trying to decide what to serve with the duck. I had to use my big head of red cabbage and I wanted to use some of the fresh fennel I bought so I combed the internet and found a recipe called Braised Red Cabbage and added some fennel as well.

I needed to green things up a bit so I whipped up a spinach/tatsoi salad. The spinach and tatsoi were delicious. I used some herbed goat cheese along with dried berries and crushed almonds.

My guests were very satisfied and I'm always happy when I try something new and it actually works. I'm no longer afraid of cooking duck and if you have to call it "chicken duck" to get your kids to eat it than so be it. What new dishes will you try in 2012? Look no farther than the Western Wake Farmers' Market for inspiration.

Food Policy Workshop

Last week, I attended the most exciting workshop all about local food access. I know I get a bit excited about these things, but there are so many amazing opportunities in our community for local food to grow. The workshop was called "Connecting the Dots: Creating a local food system in Wake County" and it was facilitated by one of our partners, Advocates for Health in Action (AHA).

The turnout was unbelievable. There were over 100 people there from diverse backgrounds, but all with energy and interest to create a vibrant food community in Wake County. Heather Wooten was the keynote speaker, and her data about local food economies was compelling. I was particularly interested in the economic development arguments.

The "old" economic development model is to woo and give incentives for big companies to come to your town to add jobs, however that can leave you vulnerable should the company leave or demand more tax incentives. The "new" model is to invest in people who are already vested in your community - Entrepreneurial Development. This model supports the businesses that are committed to your town and help them scale up, in addition to reducing the barriers that prevent them from growing and adding jobs to their businesses. Heather called it "Economic Gardening."

Our farmers' market has experienced one such barrier first hand. When the WWFM wanted to go year-round, we found out that the current rules only allow us to have a temporary permit for 180 days. We had to spend countless hours and meetings with the town to find a work around to this. It's the same situation with trying to occupy space temporarily. The rules should allow for innovation and independence. It's very difficult for beginning farmers and beginning restaurants to devote so much time to figuring out how to comply with the local rules.

With over 60% of Wake County residents obese or overweight^[1], it's critical for local communities to invest in their own resources to affect the food landscape. We don't need any more fast food restaurants. Heather showed a slide with all the McDonald's across the US. There is one McDonalds for every 13,000 people in our country. I beg our elected officials to make it easier for good food to thrive.

Wake Co. Commissioner Joe Bryan attended the workshop and heralded the efforts of the local food movement and the large number of people attending who are passionate about growing our local economy by supporting local farmers and food entrepreneurs. He promised to work on getting the Local Food Enhancement Plan on the agenda of theWake County Board of Commissioners.

I think we are starting to move in a healthy direction, but we have a lot of work to do.

How can you help?

• Contact me for information about how you can support the WWFM's efforts through the Town of Cary for a multi-use farm park. Click here for a blog update by Emily Graban.
• Contact AHA for updates through their newsletter to become part of the process to create a local food system in Wake County.

[1] According to 2009 NC Nutrition and Physical Activity Survellance System (NC-NPASS)
43.2% of children age 5-11 overweight and obese in Wake County
49.5% of children ages 12-18 overweight and obese in Wake County

Join the CFSA conference next year

It's a mouthful, but can you guess what CFSA SAC stands for? Some of you might have seen our tweets this weekend and wondered...where are they and why do I care? CFSA is the Carolina Farm Stewardship Association and they hold a Sustainable Agriculture Conference every year. It was in Durham last weekend and it was amazing.

The mission of the CFSA is to advocate, educate and build connections to create sustainable food systems centered on local and organic agriculture. There are many advantages to membership (just $25 for new members), but the SAC annual conference is the highlight. Programs on Friday, Saturday, and Sunday appeal to people of all backgrounds who are interested in food and/or farming. It's not just for farmers. This year workshops ranged from Backyard Economics to Making Fabulous Mead, from Urban Beekeeping to High Tunnels, and from Growing Rice in North Carolina to Renewable Energy on a Small Farm. Networking with people from every aspect of agriculture and farming allows you to truly become a part of this community.

There were many highlights throughout the weekend, but the #1 highlight is always the amazing local food feast. The local foods feast featured only seasonal food and was comprised of over 90% local foods. The keynote speaker this year was Joan Dye Gussow, an inspiring activist of local food. Joan spoke about the politics behind industrial and local foods and how a small piece of land can produce healthy, nutritious food. Her message was to pay attention and be aware, that nature is ultimately in charge, and most importantly, to always promote seasonal and local whole foods. Another highlight was the Farm to Table discussion moderated by none other than Andrea Reusing from Lantern restaurant in Chapel Hill.

One interesting bit of information we learned is that for every one calorie eaten from food we buy at the grocery store, it takes 7-12 calories of fuel (transportation, packaging, etc.) to get that food to our table.

If you're interested in food, you won't want to miss the next conference in Greenville, SC in October 2012. Hope to see you there!

Unique Opportunities for the WWFM and the Town of Cary

The Town of Cary is currently in the process of updating its Parks, Recreation and Cultural Resources Master Plan, which is the basis for the town’s activities in this area for the next 10 years. Town of Cary began soliciting public input for the Master Plan this past summer through several public meetings, online surveys and by collecting emails from the community.
On Oct. 26, 6-8 pm, the community is invited to the Herb Young Community Center in Cary to review the findings of Master Plan process to date, including public meeting comments, the surveys, park and facility inventory, focus group meetings and email input.

How Does the Western Wake Farmers’ Market Fit in the Plan?

The Western Wake Farmers’ Market (WWFM) Board of Directors and shoppers who support the market attended the earlier public meetings to comment on suggestions for a permanent home for WWFM in Cary. The market’s lease at its current location expires in the spring, and WWFM had previously approached the Town of Cary about how a permanent structure for the Western Wake Farmers’ Market could benefit Cary citizens.
Staff from the Town of Cary reported to the Town Council on the possibility of housing the WWFM temporarily on town-owned land called the A.M. Howard Farm Park in an operations meeting on Oct. 6^th. The property is located very close to our current location on the NE corner of Louis Stevens Rd. and Morrisville Carpenter Rd. It is the same land that the WWFM has in mind for a permanent structure as part of a unique educational farm park.
It was not a surprise that the TOC was unable to grant the request for temporary use of this currently undeveloped land. Cary has some of the strictest development and zoning rules in the country. This has made Cary able to uphold a certain quality of living, but at the same time does not yield the flexibility to accommodate unique, homegrown events like a weekly farmers’ market. While other cities and small towns across the state and the country strive to enhance offerings by establishing and operating farmers’ markets, the Town of Cary simply has not yet prioritized this for its citizens.
The reasoning for the rejection of the request was simply that under the current code, it would be irrationally expensive as there is no provision for any temporary use. Just to set up a gravel parking lot, we would be required to widen Louis Stevens Rd, compose a full-site evaluation and everything else that a permanent developer would be required to do. A gravel parking lot with a price tag in the multiple hundreds of thousands just doesn't make sense.
Cary has pharmacies and indistinguishable grocery stores on every corner, but what about something that stands out a little bit? What about something that will draw people to our community? I look forward to the day Cary can boast about the unique experiences people can enjoy here. I look forward to the day when the WWFM has a permanent structure that we can use to give Cary businesses a chance to showcase their items. I look forward to a day when healthy, local, sustainable food has an enduring presence in Cary. We know that many Cary citizens value this service. The WWFM averages 700 visitors during high-season Saturdays.

How Can You Be Involved?

You can help change the status quo by telling Cary that you want a farm park that contains a farmers’ market. The Master Planning Process is well underway. We had a lot of support in the first public meeting and need as many voices as possible in the next public meeting on October 26 at the Herbert Young Community Center at 6pm. If you cannot make the meeting, email your comments to parksplan@townofcary.org. You can view the comments from the first public meeting by following this link.
The Carpenter Village property owners where the market currently operates are very accommodating and will continue to work with the WWFM so that we can remain where we are as long as possible while we solidify plans for a permanent structure and hunt for a good temporary location. We are looking at public and private options in Cary and Morrisville.
The WWFM is a non-for-profit organization committed to educating the public about the importance of eating local food. WWFM is the only market in Wake County that currently accepts EBT cards, which enables those who qualify for financial assistance to purchase healthy, local produce. We will continue to work hard to establish a foothold in Cary so that it is convenient for our citizens to eat this way. If this is important to you and you are interested in using your talents to help the WWFM build a permanent home in Cary, please contact Juliann Zoetmulder.

Butternut Squash Lasagna

Ingredients:

2 teaspoon olive oil

1 small onion, chopped

8 ounces sliced mushrooms

3 garlic gloves, pressed or minced

28 ounces chopped tomatoes (you can use canned tomatoes, drained or fresh chopped tomatoes)

1 butternut squash (about 2 ½ pounds), peeled and cut into 1/8-inch-thick slices

1 container (15 ounces) ricotta cheese

1 package (8 ounces) mozzarella cheese

¼ cup grated Parmesan cheese

Directions:

Heat oven to 350 degrees F.

Heat olive oil in large skillet over medium-high heat. Add onions and mushrooms; cook 5 to 7 minutes. Add garlic; cook an additional 30 seconds. Reduce heat to medium-low, add all but ½ cup tomatoes and simmer 5 minutes.

Place remaining tomatoes on bottom of 13x9-inch baking pan. Layer half of squash on top of tomatoes. Spread ricotta evenly with back of spoon over squash. Sprinkle with 1 cup mozzarella cheese and half of tomato mixture. Layer with remaining squash, tomato mixture and mozzarella cheese. Sprinkle with Parmesan cheese.

Cover with aluminum foil sprayed with cooking spray. Bake 35 minutes. Uncover; bake an additional 20 to 25 minutes or until squash is tender. Let stand 20 minutes before serving.

Gingerbread Waffles

Recipe provided by Madison Whitley

Ingredients:
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
2 eggs
1/3 cup brown sugar
½ cup pumpkin puree
½ cup skim milk
¼ cup molasses
¼ cup butter

Directions:
Combine dry ingredients. In a separate bowl , beat eggs and sugar until fluffy. Beat in pumpkin, milk, molasses and butter into the egg mixture. Add wet ingredients into dry ingredients and stir just until moistened. Do not over stir.

Cook waffles in waffle maker until cooked through.

Wilted Autumn Greens

Recipe by Kim Hunter
Makes 4 servings

Ingredients:

1 pound of hearty greens (swiss chard, collards, kale)
1 teaspoon salt
1 Tablespoon white balsalmic vinegar
3 Tablespoons olive oil
½ teaspoon sugar
1/3 cup chopped pecans
1-2 apples, thinly sliced and tossed with ½ teaspoon lemon juice
Extra ½ teaspoon lemon juice
Optional: ¼ cup shredded parmesan cheese

Instructions:
Chop greens, removing tough center stems. Sprinkle with salt, toss to combine and let sit for 2 hours. The salt draws out the moisture in greens and results in a nice wilted green with less dressing required. Combine white balsalmic, olive oil and sugar, whisking gently and allowing sugar to dissolve. Up to an hour before serving, drizzle dressing over wilted greens and toss to combine. Add the extra ½ teasppon lemon juice and gently mix again. Top with chopped pecans and sliced apples and optional cheese. Enjoy as a side dish or light lunch.

A Permanent home, how can you help?

I have run into several friends around town who all stopped and asked me how the public meetings with the Town of Cary went regarding our proposal to find a permanent home for the farmers' market. Everyone wants to know how they can help. I am so grateful for the support of so many residents who like me have found comfort in this flourishing market.
The public meetings went very well. It was evident to the town that we have many vocal supporters in the community. Thank you to all who came out and to those who could not who wrote to the town and signed the petition. The goal of the public meetings was to help prioritize the master planning process for the Parks and Recreation department of the Town of Cary by showing them what our citizens find important in their community.
This process is still going strong and we need a lot more signatures on our petition before presenting it to the town as well as more letters to the parksplan@townofcary.org email address. We'd love to get to at least 1,000 Cary resident signatures.
Please help us gather more signatures for our petition so we can present them at an upcoming Parks and Recreation board meeting.
Please sign our petition.

The Western Wake Farmers' Market Outgrows Its Space – Innovative Plans Proposed for a New Home

Read the press release about our official proposal to the Town of Cary to make the vacant A.M. Howard Farm Park our new location. But we need your help to make it a reality! Show Town Council you support the project by attending a Public Meeting, signing the petition or simply sending an e-mail. Thanks for your support!

Peach Chicken Salad

Recipe provided by Kim Hunter

Ingredients:
1 lb chicken, cooked and chopped
2 -3 peaches, cubed
1 pepper (sweet or spicy), diced
½ onion, diced
2 Tablespoons chopped fresh basil
2 Tablespoons olive oil
4 ounces goat cheese
Salt & pepper


Add peaches, pepper, onion, and basil to the cooked chicken. Gently toss in olive oil and finish with goat cheese. Salt & pepper to taste.

Enjoy in a lettuce wrap, tortilla, on crackers on by itself!

Peach Blackberry Crisp

Recipe provided by Kevin Gordon

Topping:
1/4 c. honey
1.5 c. chopped almonds or pecans
1 tsp. cinnamon
1 stick real butter cut into small pieces

Chop all ingredients except honey in a food processor. Add honey and continue to chop until ingredients are mixed. If you chop too much and end up with a paste, still use it, as it looks and tastes great.

Filling:
1/4 c. honey
1 tsp. cinnamon
1.25 c. fresh blackberries, rinsed
1.5 pounds peaches, peeled and diced
4 TBSP real butter

Directions:
1. Preheat oven to 350°
2. Saute filling ingredients in butter for 10-15 minutes
3. Sprinkle filling with topping
4. Bake 10-15 minutes or until topping is golden brown and filling is bubbly
5. Enjoy, preferably with a side of homemade ice cream!

Peach Pound Cake

Celebrate July 4th with a fresh, local dessert to take to your family picnic. Try North Carolina Peach Pound Cake, recipe courtesy of Madison Whitley:

Ingredients:
1 cup + 2 tablespoons butter
2 1/2 cups sugar, divided
4 eggs
1 teaspoon vanilla extract
3 cups all purpose flour, divided
1 teaspoon baking powder
2 cups fresh peaches, peeled, pitted and chopped
1/2 teaspoon salt

Directions:
Preheat oven to 350º. Grease a 10-inch Bundt pan with 2 tablespoons of butter and dust with 1/4 cup of sugar; set aside.
Using an electric mixer, cream together remaining butter and sugar. Continue beating and add eggs one at a time. Once fully incorporated, gradually add 2 3/4 cups flour, baking powder and salt to mixture, beating until fully incorporated.
Dredge peaches with remaining 1/4 cup flour and fold into batter. Pour batter into prepared pan and bake for 1 hour and 10 minutes. Remove from oven and allow to cool.

The ABC's of Beef: Grass-Fed, Grain-Fed, Know Your Farmer

Written by Madison Whitley

If you are anything like me, you can’t help but stop and stare as you pass a pasture full of beautiful white and black spotted cows on the side of the road. I bet you also think that beef is beef is beef… right? So did I. Well, think again! Just as everything from growing produce to making clothes to raising children has multiple ways to plant, sew and discipline, there are various ways to feed a cow. And just as different planting, sewing and disciplining techniques result in varying quality of produce, clothes or children, different types of feed will alter the final outcome of the beef. The main types of feeding of a cow are grass-fed or grain-fed. Hopefully the following will shed a bit of light on the difference between grass-fed and grain-fed beef and make it easier for you to decide which to purchase and consume based on your personal preferences, your budget, your values and the objective information presented.

Our Farmers' Market on WRAL

Read Destination: Western Wake Farmers Market by Sarah Lindenfeld Hall

Slow Cooked Lamb Sliders with Pickled Cabbage Slaw

Market vendor, Bruce Roberts of Little River Ranch, prepared these tasty sliders for Cabbage Day.

Kimchi and Sauerkraut

Alice Loyd, senior gardener, food preserver and market educator extraordinaire, shared samples of Kimchi and Sauerkraut in honor of Cabbage Day. She uses Sally Fallon's recipe from Nourishing Traditions. Makes 2 quarts

Better Cauliflower Casserole

I found some amazing cauliflower from Red Bud Farms last Saturday and did not want to make the standard gratin dish or just steam it. This recipe was delicious and the fresh dill sets it off perfectly. Enjoy.

1 head cauliflower, with the bottom cut flat

4 tablespoons softened butter

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed

1 teaspoon grated fresh lemon peel

1 clove garlic, crushed

½ teaspoon ground cumin

¼ teaspoon salt

Black pepper to taste

Mix together the butter and seasonings. Rub all over the cauliflower.

Bake in a covered casserole dish at 350 degrees for 1 hour and 15 minutes.