With Mother Nature – mostly – providing sunshine and warmer weather, spring’s bounty is beginning to flow into the Wake Forest Farmers Market along with the return of seasonal vendors.
When the market opens at 8 a.m. Saturday, May 3, you will find lots of lettuce, cucumbers, hot house tomatoes, spinach, kale, broccoli, sweet potatoes and arugula along with a good supply of eggs fresh from local hens and meats from local farms.
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 and coffee.
Last Saturday at the market, Homestead Flower Farm returned with dried flower wreaths and fresh-cut flowers.
Cultured Cow Creamery featured three varieties of cheddar cheese, Durham Jack, parmesan, gruyere, queso fresco and cheddar cheese curds.
Gluten-Free with Sarah B. offered her banana coconut mini muffins and cinnamon pumpkin donuts along with an array of other goodies.
Christopher Farmer was selling his hand-crafted benches, chairs, stools, spoons and knives.
Walk Ahead Farms had green onions, mixed baby greens, four kinds of cabbage, herbs, meats (rabbit, chicken, duck, goat and pork) and pet food.
At Melina’s Pasta, you could find about 20 different kinds of ravioli and a variety of sauces. You can pre-order at www.melinaspasta.com.
Veterans were in the VFW booth and Wake Forest Master Gardeners were next door, offering advice on planting and growing vegetables, flowers, shrubs and trees.
And that was just one side of the little market square behind CVS along North White Street. When you go this week, expect to see a larger square and more vendors. The hours are 8 a.m. to noon every Saturday.
