Go Green for St. Patrick's Day!

Posted by Madison Whitley March 12, 2012

Corned Beef Brisket from Scratch


The Brine

The Simmering Liquid


  1. Combine all of the brine ingredients and bring to a boil, then cool.
  2. In a huge plastic roasting bag, place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally. After the 6 to 7 days, remove brisket from the brine and discard the brine.
  3. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
  4. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything.

Shepherd’s Pie


  • 2 pounds baking potatoes (about 4), peeled and thinly sliced
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, such as safflower
  • 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
  • 6 celery stalks, thinly sliced
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 2 pounds ground beef chuck
  • 1 cup whole milk
  • 1 1/2 cups shredded sharp white cheddar (6 ounces)


  1. Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
  2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
  3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
  4. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Irish Blue Cheese Fondue


  • 8 ounces blue cheese, crumbled
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 3/4 cup Irish lager
  • 1/2 cup half-and-half
  • Coarse salt
  • Sliced apples, for serving
  • Bread cubes, for serving
  • Steamed broccoli, for serving
  • Red and yellow peppers, for serving


  1. In a medium bowl toss blue cheese, flour, cayenne and dry mustard together; set aside.
  2. Place lager and half-and-half in a fondue pot over medium-high heat; stir to combine. Bring liquid to a simmer and slowly stir in cheese mixture; continue stirring until cheese is completely melted. Season with salt. Serve immediately with apples, bread, broccoli, and peppers.

Irish Coffee Bars


For the glaze


  1. Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan, and line with parchment.
  2. Whisk together flour, baking powder, and baking soda. Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds.
  3. Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
  4. Make the glaze by whisking together 1 tablespoon of melted butter and whiskey. Gradually whisk in confectioners’ sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour.
  5. Cut blondies into 2 inch squares.
  6. Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.

Irish Crème Brulee


  • 1 pint (2 cups) whipping (heavy) cream
  • 3/4 cup Irish cream liqueur
  • 3 eggs
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar


  1. Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.
  1. In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
  2. Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
  3. Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
  4. Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.

Grasshopper Ice Cream Cocktail


  • 1 shot green creme de menthe
  • 1 shot white creme de cacao
  • 2 scoops vanilla ice cream
  • Fresh mint sprig, for garnish


  1. Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy.
  2. Pour into a 12-ounce glass. Garnish with a sprig of mint.


8 AM – 12 PM
April – November

9:30 AM – 12 PM
December – March

Located on Morrisville Carpenter Rd. between Davis Dr. and Hwy. 55 in Carpenter Village

Get directions

Facebook  Flickr  Twitter

Sustainable Stewards

Whole Foods

Cary Living

Use your credit card to make a secure donation

Support WWFM through Amazon Smile

You can now support Western Wake Farmers' Market through Amazon Smile! To use, visit smile.amazon.com. When using for the first time, select Western Wake Farmers' Market. Each time you shop on smile.amazon.com, 0.5% of your purchase will support WWFM. 

WWFM Market Tours

New to WWFM or want a refresher of what's available at the market? Want to learn about all the products found at WWFM and how to use them in your home kitchen? Then sign up for a FREE personalized WWFM MARKET TOUR. A WWFM Board of Directors member, staff member or expert market shopper will guide you through the market and answer any and all questions you have about shopping local, preparing particular food products and much more. 

Please email Madison Whitley if you are interested in attending a market tour or if you have any additional questions. 

Upcoming Events @ WWFM

Monday, September 8th
WWFM Night @ Little Hen Restaurant
Dinner starting at 5pm

Saturday, October 25th
Health and Wellness Fair @ the Market

Saturday, November 1st
Fall Craft Fair

Tuesday, November 25th
Pre-Thanksgiving Market
Market CLOSED Saturday, November 30th


WWFM accepts EBT -- Purchase vegetables, fruit, meat, honey, baked goods, jams and much more!

To use your EBT benefits, simply present your EBT card at the WWFM Information Tent. Tell them how much you wish to spend at the Market. You will be given a $1 token for each dollar you requested from your benefits. The vendors know that they can accept these tokens as payment and will be reimbursed by the Market.

Upcoming Events

Tuesday, November 25th 2:00-5:00pm
Pre-Thanksgiving Market
Market closed Saturday, November 30th

Starting Saturday, December 7th - Winter Hours 9:30am-12pm

Saturday, December 21st 9:30am-12pm
Pre-Christmas Market

No dogs, please! ☺

Dogs are not permitted in the market vending area where food is being sampled and sold. Outside the actual market there are areas where dogs are permitted on leash. Thank you!