You will find lots of strawberries at the Wake Forest Farmers Market Saturday, and this year’s crop, when allowed to ripen on the vine as these local berries are, are sweet and juicy. Be sure to buy enough to last through the week.
The market will be open from 8 a.m. to noon, this week is featuring Chef Alyssa Campo, who will be cooking rabbit provided by Walk Ahead Farms over near Youngsville.
Also, there will be reflexology sessions with artist Mary Margaret Steele and live music by Dry Bread Road. Remember to stick a nice tip in their tip jar; the market does not pay them.
Now that the weather has turned to real spring, spring’s bounty is beginning to flow into the market. You will find lettuce, spinach, swiss chard, bok choy, broccoli, green onions, shitake mushrooms, cucumbers and radishes.
There is a good supply of eggs – chicken, duck and quail – and lots of meats in various cuts and preparations.
You can find homemade pasta and sauces, lots of sweet baked goods, breads, empanadas, jam, wooden kitchen utensils and stools, gluten-free baked goods, cheeses, honey and coffee.
Veterans will be in the VFW booth and Wake Forest Master Gardeners will provide advice on planting and growing vegetables, flowers, shrubs and trees.
Other vendors are offering bedding plants while you can buy fresh cut flowers and dried flower wreaths.
The market is open every Saturday in the OneCare Inc. parking lot behind CVS along North White Street. See it also on Facebook and at www.wakeforestfarmersmarket.org or call 919-671-9269 for information.
