2014 FALL Craft Fair - Saturday November 1st 8am-12pm

WWFM will host our 6th annual Fall Craft Fair on Saturday, November 1, 2014 from 8am to 12pm. In addition to our regular market vendors, we will showcase local artisans and crafters. The event is rain or shine.

2014 Fall Craft Fair Vendors:

Aditi Majumdar - Jewelry, cards, wood crafts and clothes

Cottage Lane Kitchen - 12 oz and 4 oz bottles of Get Me A Switch + Cape Fear Spicy Pepper Relishes and gift baskets with other NC food products to go with relish.

Crown Jules Clothing - Children's clothing and accessories.

Garnet Gals - Jam and Jellies, Candy, HomeFree Eco products, woodworking, upcycleables and handmades.

Gems by Em - Chain maille with focal accents; necklaces and bracelets from off-loom beadwearing; woven necklaces and bracelets; crocheted and permanently twisted gemstone necklaces; variety of earrings; organza, lace and woven scarves - both mature and juvenile.

Glass Explosions - Home/handmade glass: bowls, glass ornaments, glass pendants, glass votive holders, spoon rests/snack trays out of recycled bottles

Graceful Organization - Fabric organization accessories - coupon organizers, reusable snack bags, key chains, electronics cord wrappers.

Jim Steele - Decorative wood art (intarsia), jewelry boxes, walking sticks.

JW Designs - Handmade jewelry.

Kickin’ Krafts - Hand knits including toys, clothing and accessories, fabric wreaths, ornaments and other holiday decor.

Kiki’s Rewind Designs & GG’s Knits - Bags, scarves, pot holders, tool aprons, pillows made from vintage and reclaimed fabrics and trims & hand knitted & items by GG include scarves, wraps, ponchos and smaller items for children like headbands.

LoriLea Creations - Handpoured soy candles, wood pendants, cold-process soaps, sachets, eye pillows, doll clothes and accessories

Lucky 3 Farm - Lard soaps, tallow balms, salve, lip balms, chest rub, laundry stain stick (all of these products are made with lard or tallow from our animals); pet treats - beef liver and chicken liver dehydrated treats.

MadCap Hijinks - Wrascally Wristers - a fun fingerless glove made with fleece embellished with fanciful yard at the wrist and handmade crocheted hats, scarves, cowls.

Martha Sorrentino - Jewelry (necklace, bracelet, earrings) in a range of prices to suit all buyers - handmade using pearls, turquoise, jemstones and a variety of metals.

Melba Kimble - Bonnets, aprons, handmade dolls, grocery bag holders, Christmas stockings.

Outta The Park Eats - Outta The Park Orginial BBQ Sauce and Outta The Park Hot & Spicy BBQ Sauce.

Peak City Candles - Soy candles of various scents.

Piedmont Pottery - Functional and decorative pottery and jewelry.

Purr-fect SOAP Company - Handcrafted soaps.

Rockin’ Reedoz - Fishing pole sets and record bowls

Serve with Verve - Breaded serving utensils and coffee scoops.

The Alligator’s Threads - Children's hand knit hats, handmade cloth dolls and other stuffed "lovies."

Two Little Sea Stars - Baby items: embroidered onesies, knit baby hits and booties, sewn bibs, blankets, burp cloths; hair bows and accessories, bowties, headbands.

Vintage2Creations - Mixed media necklaces, bracelets, typewriter keys, earrings, rings, purses, headbands.

Wanda Bryson Wells - Handmade ornaments; fused glass, stained glass, copper, rattan, beaded wire and fabrics. Fused glass barrettes.

What’s Up Cupcake/ILH Designs - Baby onesies with appliqué designs, lovie/security blankets, blurb cloths, felt ornaments, canvas child designs.

Local Foods Cooking Class @ Whisk

Sign up for the Local Foods Cooking Class at Whisk!

August 9th — 9:30am to 1pm

Class begins with the selection of fresh ingredients at the Western Wake Farmers' Market, and ends with a delicious meal prepared and cooked at Whisk. Learn the benefits of locally grown food and how to choose at peak of freshness by smelling, touching, tasting, and talking to the local farms. Take the bounty back to the Whisk kitchen for a hands-on experience, with the end result being a nutritious, creative and flavorful lunch. 3.5 hours. Vegetarian and gluten-free!

Click here for more information!

Roll or Stroll to WWFM!

This summer we invite you to walk or bike to the market as part of our Roll or Stroll campaign! We're partnering with Advocates for Health in Action (AHA) and two other farmers' markets in Cary to promote active transportation to the market.

The Roll or Stroll flier pinpoints the market's location and surrounding neighborhoods, the greenways and sidewalks connecting to the market, and how long it takes to walk or bike to the market from different nearby areas. Kids need 6o minutes of physical activity a day, and adults need 30 minutes a day. Walking or biking to the market is not only fun, but gets you closer to the daily recommended amount of physical activity!

If you walk or bike to the market, stop by our market information tent for a chance to enter our drawing for a free WWFM tote bag...it's our way of rewarding you for being active!

About Roll or Stroll

AHA produced the Roll or Stroll fliers in partnership with the Town of Cary, which mapped the greenways and sidewalks around each of the three markets. The initiative is the outcome of AHA collaborative partners in Western Wake County working to increase access to healthy foods and physical activity through policy, systems and environmental change.

AHA fosters and supports community efforts to make healthy eating and physical activity the way of life in Wake County through policy, systems and environmental change. For more information, visit AHA online at www.advocatesforhealthinaction.org, follow AHA on Twitter @WakeAHA or on Facebook.

View and print the flyer!

Raffle for Cindy Smith

Raffle - to benefit Cindy Smith, farmer of Smith Angus Farm - raises money to help pay off cancer medical bills.

Drawing at WWWFM on Saturday, May 17th at 11am

$10 tickets at WWFM vendor booths

WWFM Needs Your Support!

Many of you know that the current site of Western Wake Farmers’ Market, Carpenter Village on Morrisville-Carpenter Road, will one day be developed (WE ARE NOT IMMINENTLY THREATENED!). Two years ago we proactively began a search for a “Forever Home”. We’ve vetted a number of potential sites in those two years, and in September we started discussions in earnest to relocate market to a permanent site in Morrisville.

Next week the Morrisville Town Council will consider an important step in the process of creating the ultimate, awesome site we all imagine. They will decide whether or not to permit staff to apply for a grant from the Rex Foundation. The grant is multi-faceted, but a key element of the plan is to relocate the WWFM tent market as a first step in the process of getting to the permanent structure. At the end of the day, if awarded, receiving the grant represents a commitment.  A commitment to start down the path toward building the vision.

The WWFM board thinks that a permanent farmers market structure in Morrisville is a benefit for all of the current customers of the market, and for the Town of Morrisville. If you are a Morrisville resident and agree that a permanent farmers’ market site and structure is a good investment for the Town to make, we would appreciate you letting the Council know that you support that investment.

You can reach the entire Council with one email to the following address: towncouncil@townofmorrisville.org

We appreciate you taking the time to express your support. It’s important that you do so before the next council meeting on Tuesday, April 8th.

Spring Into Western Wake Farmers' Market!

Western Wake Farmers’ Market will commence our sixth season on Saturday, April 5th!  Market hours are 8:00AM – NOON each Saturday (April through November). 

Come celebrate the season opening with recipes and samples featuring seasonal produce from market vendors, chef demos, lively farmers’ market music - 9:30 to 11:30am, and face painting for kids. 

Visit our Vendors page to view a full list of our 2014-15 Market Vendors!

2014 Spring Craft Fair - Saturday, May 10th

Western Wake Farmers' Market will host our 2014 Spring Craft Fair on Saturday, May 10, 2014 from 8:00am - 12:00pm. 

In addition to our regular market vendors, we will showcase local artisans and crafters. Craft vendors include:

Andrew Brown Creations - Art, prints

Cottage Lane Kitchen - Artisan chile pepper relishes

Creations by Lindsey - Coffee and pepper grinders, pens, miniature bird houses, duck calls, key chains, stylus and other misc hand turned wooden items

Crown Jules Clothing - Children’s clothes/sundresses

Elements in Focus - Photo notecards, various sizes of framed and unframed prints, canvas prints

Graceful Organization - Fabric organizational accessories - greeting card organizers, tampon holders, pad pouch, wallet wristlet, keychain wristlet, reusable snack bags and more

JW Designs - Hand crafted jewelry

Kickin’ Krafts - Hand knits - toys, clothes, blankets, fabric wreaths and decor

Kiki’s Rewind Designs & GG’s Knits - (Kiki) bags, pillowcovers, aprons, pot holders from vintage and reclaimed fabrics, buttons and trims & (GG) hand knit purses, scarves, bags with the accent on texture, funky buttons

Mithu Dutta - Jewelry, paintings, handicrafts

Outta the Park Eats - Outta the Park Original BBQ Sauce and Hot & Spicy BBQ Sauce

Ron’s Reclaimed Wood - Cutting boards, clip boards, candle holders and more from reclaimed woods from NC and across the world

Sassy Glass - Lampwork beads, jewelry made from lampwork beads and chainmail, jewelry of recycled cans

Serve with Verve - Beaded serving utensils

SoCo Candles - Natural soy wax candles

The Green Elephant Co. - Children’s clothes, onesies, bibs, hair accessories, etc.

Two Little Sea Stars - Hair accessories, tutus, crocheted baby items, sewn baby items: bibs, blankets, burp clothes, bowties, embroidered baby items

Vintage2Creations - Mixed media jewelry & accessories including necklaces, bracelets, earrings & rings; belt buckles; headbands; vintage silver spoon stamped necklaces

What's Up Cupcake? & ILH Designs - Baby onesies with appliqué designs, lovie/security blankets, blurb cloths, felt ornaments, canvas child designs

Whimsical Robyn - Mosaic garden and home decor, mosaic planters, garden stakes, fairy doors, garden critters (frogs, birds, turtles)

Vendor Applications for 2014-15 Market Season

Western Wake Farmers’ Market is now accepting vendor applications for the 2014-2015 market season!

Click here to view information for interested vendors, the WWFM Market Rules, and directions on applying to our market.

The application deadline is December 30, 2013 (returning vendors) and January 31, 2014 (new vendors).

To learn more about the market please visit our website:
www.westernwakefarmersmarket.org.

For more information, questions or comments, please contact our Market Manager, Madison Whitley at madisonlisbethwhitley@gmail.com.

Go Local for Thanksgiving!

Tuesday, November 26th
2:00pm-5:00pm

Give thanks to family and friends this year by serving them a local Thanksgiving feast! OnTuesday, November 26th  -- 2:00pm-5:00pm -- Western Wake Farmers' Market will host special pre-Thanksgiving market. 

Our market vendors have been planting and planning in order to satisfy all your Turkey Day needs. There will be creamy cheeses for hors d’oeuvres, green beans, broccoli, sweet potatoes, salad greens, and, of course, potatoes for the mashing. Local bakeries will bring airy loaves, flakey pies, beautiful cakes, and an assortment of other pastries. Not to mention your centerpiece, a humanely- and locally-raised gobbler.

Click here for local Thanksgiving recipes. 

WWFM will be CLOSED on Saturday, November 30th. 

Cary Citizen Article on Community Supported Agriculture

Learn about benefits of signing up with a CSA with one of our farmers!

Read “Eat Well with a Share of the Harvest” at CaryCitizen.com.

WWFM is OPEN at Carpenter Village!

Western Wake Farmers' Market is OPEN (and will remain open) at our current location in the Carpenter Village Marketplace (1225 Morrisville Carpenter Road, Cary).

Preliminary discussions with several locations are currently being had regarding a permanent home for the market. No decisions have been made at this time. We will inform customers well before a move is made. For the foreseeable future, we will remain open at our current location in Carpenter Village.

Hours of Operation

WWFM is open every Saturday, year round
8am-12pm (April through November)
9:30am-12pm (December through March)

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

Meet the Farmers; 3 Cary Stories

Great story on Cary Citizen about a cheese maker, a grower of fresh produce and a farmers of lambs and turkeys.
Meet the Farmers: 3 Cary Stories

Kale Caesar Salad

From the kitchen of Juliann Zoetmulder (President of WWFM)

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

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

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

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

WWFM T-Shirts for Sale!

Western Wake Farmers’ Market t-shirts are now on sale at the market!

Size	Price
Adults	$20
Kids	$15

All proceeds support the Western Wake Farmers’ Market.

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.

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!

Our Farmers' Market on WRAL

Read Destination: Western Wake Farmers Market by Sarah Lindenfeld Hall

Another Advantage of Buying Local

Written by Kevin Gordon, Professional Market Shopper

Not that I really needed another reason to appreciate the benefits of buying local, but I've had some recent experiences at the market that have really reminded me of why shopping local beats going to the supermarket any day.