Our mission is for all people in our community to become educated
about and benefit from locally grown food. Our aim is to help all walks
of life, from the farmers to the local community members to those less fortunate
who might need assistance through the local food bank.
Read more… | Meet the Vendors | Email Newsletter
Posted by Jim Lamb May 1
Dine with farmers from Western Wake Farmers’ Market
The Western Wake Farmers’ Market invites you to join them at The Umstead Hotel and Spa on Thursday, June 13 from 6 to 9 PM for a multi-course dinner of farm-to-table cuisine, showcasing one-of-a-kind dishes prepared by Award-winning Executive Chef Scott Crawford. Enjoy seasonal dishes showcasing a variety of locally-grown ingredients from farmers and vendors at WWFM.
In addition to a delicious meal, you get to dine with your favorite farmers that evening! What better way to connect with your food and support local farmers than to get to know the farmers and vendors who grow the food you put on your table each evening. Local beer from Full Steam, wine from Sip…a wine store, and live harp and guitar music will provide the perfect backdrop to an evening full of conversation with the heart of our market: our farmers and vendors.
Tickets are $100 (tax-deductible) and include wine and beer. Tickets are available for $100 until May 28, when they will increase to $125 until June 6.
Purchase Tickets | View the poster
- Display Station Hors D'oeuvres
- Local Cheeses & Great Harvest Breads
Honey Butter, Homemade Jams, Vegetable Pickles
- Passed Hors D'oeuvres
- Carolina Shrimp, Smoked Pepper Cocktail
Deviled Organic Eggs with Various Toppings
Caramelized Onion Tart, Goat Cheese, Thyme
Pecan-Sherry Vinaigrette, Herb Flowers
Grass Fed Beef
Bone Marrow Bread Pudding, Horseradish Jus
Seasonal vegetarian dish (gluten and dairy-free options available too)
Goat Cheese Panna Cotta
Vanilla Bean, Fresh Berries, White Port
Posted by Madison Whitley February 7
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.
Posted by Madison Whitley April 2, 2012
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.
Posted by Madison Whitley December 12, 2011
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.
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Posted by Juliann Zoetmulder November 22, 2011
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.
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Posted by Juliann Zoetmulder November 21, 2011
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.
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Posted by Juliann Zoetmulder November 14, 2011
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.
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Posted by Jim Lamb June 4, 2011
Posted by Kim Hunter February 16, 2011
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.
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Posted by Juliann Zoetmulder February 2, 2011
Written by Juliann Zoetmulder, President WWFM
I receive a lot of action alerts in my inbox related to food and farmers and laws that affect them, but one caught my attention recently that I almost overlooked. It’s all about something that I don’t eat anyway so why would I care? Whatever side of the food politics fence you’re on, I think we can agree that we all must eat. The important thing is to know more about how the food you eat is grown and whether or not it is safe. Now, I don’t eat alfalfa sprouts so I almost hit delete on this news until I figured out that many things that I eat, eat alfalfa. This is true especially if you consume meat or dairy products.
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