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 Madison Whitley 4 weeks ago
Western Wake Farmers
' Market is now accepting vendor applications for the 2014-2015 market season!
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 firstname.lastname@example.org
Posted by Madison Whitley 5 weeks ago
Tuesday, November 26th2:00pm-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.
Posted by Jim Lamb September 29
Posted by Madison Whitley September 19
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
Posted by Jim Lamb July 26
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.
Read more »
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.
Read more »
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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