Greensboro Farmers Curb Market

Saturdays 7 a.m.-12 p.m. (year round)
Wednesday 8 a.m.- 1:30 pm (May through December)

501 Yanceyville St., Greensboro, NC [map]

April 16, 2014
by Collards
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Pesto, Pesto, Pesto!!!

Great Pesto Recipes from Mary Lacklen and John Jones

Doug and

While it is a little early for fresh local basil,  spinach and kale make a nice pesto.  Enjoy this chilled northern Italian sauce on warm pasta or cold crustini.

FRESH BASIL PESTO

2 c Loosely packed fresh Genovese Basil

1 c Fresh Spinach

2-3 Cloves of garlic, more if you like it garlicky

1/3 c Unsalted almonds, walnuts or pinenuts

2/3 c Extra Virgin Olive Oil

½ c Pecorino or Parmesan Cheese, grated

Salt and Pepper to taste

Combine in food processor the garlic and nuts.  Pulse until coarsely chopped.  Add basil and spinach until work-bowl is full but not packed.  Add oil and process until fully incorporated.  Add salt and pepper to taste.  Add cheese and process until just incorporated.

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

LEMON KALE PISTACHIO PESTO

2 c Fresh kale, washed well and torn into smaller pieces

½ c Fresh flat-leaf parsley

½ c Fresh basil

2-3 Cloves of garlic, more if you like it garlicky

1/3 c Shelled pistachios

2/3 c Extra Virgin Olive Oil

½ c Pecorino or Parmesan Cheese, grated

Zest of one large lemon

2 T Fresh lemon juice

Salt and Pepper to taste

Combine in food processor the garlic, lemon zest, lemon juice and nuts.  Pulse until coarsely chopped.  Add kale, basil and parsley until work-bowl is full but not packed.  Add oil and process until fully incorporated and smooth.  Add salt and pepper to taste.  Add cheese and process until just incorporated.  Do not over process.  

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

CURRY BASIL PESTO

1 c Fresh arugula

1 c Fresh spinach

½ c Fresh flat-leaf parsley

½ c Fresh basil

2-3 Cloves of garlic, more if you like it garlicky

1/3 c Unsalted Cashews

2/3 c Extra Virgin Olive Oil

½ c Pecorino or Parmesan Cheese, grated

Zest of one large lemon

2 T Fresh lemon juice

1 T Curry Powder (more or less to taste)

1/3 c Roasted red peppers, diced

Salt and Pepper to taste

Combine in food processor the garlic, lemon zest, lemon juice and nuts.  Pulse until coarsely chopped.  Add arugula, spinach, basil and parsley until work-bowl is full but not packed.  Add oil and process until fully incorporated and smooth.  Add salt and pepper to taste.  Add cheese and curry and process until just incorporated.  Do not over process.  Stir in roasted peppers.

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

GOAT CHEESE PESTO w/ Lemon, Pecans & Spinach

1 c Fresh arugula

1 c Fresh spinach

1 c Fresh basil

2-3 Cloves of garlic, more if you like it garlicky

1/3 c Unsalted pecans

2/3 c Extra Virgin Olive Oil

¾ c Goat Cheese, softened

Zest of one large lemon

2 T Fresh lemon juice

Salt and Pepper to taste

Combine in food processor the garlic, lemon zest, lemon juice and nuts.  Pulse until coarsely chopped.  Add kale, basil and parsley until work-bowl is full but not packed.  Add oil and process until fully incorporated and smooth. Add cheese and process until just incorporated.  Do not over process.  Add salt and pepper to taste.

Will last in refrigerator for a couple of weeks if topped with a slight layer of olive oil and kept in an airtight container.

Serve on a crostini with a layer of goat cheese, topped with pesto and finished with a dollop of pickled beets

April 11, 2014
by Collards
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This Weekend At The Farmers Curb Market

PlantSale FBFood Demo with Free Tastings on Saturday, April 12.

Chefs Mary Lacklen and John Jones will be preparing a variety of savory pestos made from market ingredients: parsley, arugula, and spinach layered on rustic baguettes from market vendor Loaf Bakery on Saturday April 12, 9:30 am – 11:30 am.

Mary Lacklen has a culinary background that combines a life-long career in the restaurant business with a commitment to community service and the delivery of innovative food-based programs. Lacklen is currently Director of Restaurant Operations for Libby Hill Seafood. She is the co-founder of Community Tables in Greensboro which serves a traditional Thanksgiving Day meal, offering fellowship to 3400 people last year.

John Jones is one of the creative chefs behind The Next Supper. This virtual restaurant can travel anywhere there are tables and a working kitchen. They focus on healthful foods, flavors that intrigue, foster a sense of community and enhance environmental awareness.

The Saturday sampling/demonstration  will offer visitors a taste of what can be made from products available at the Go Green! Plant Sale.

Greensboro Farmers Curb Market Previews Go Green! Plant Sale on Sunday,  9 am – 2 pm.

The Go Green! Plant Sale will be held on Sunday April 13th, an indoor/ outdoor event held at the Greensboro Farmers Curb Market located at 501 Yanceyville from 9am to 2pm. Admission is free and sales directly benefit local area growers. One can shop veggie starters, fruit trees, shrubs, edible herbs, flowers, annuals, perennials, garden decor and plant based accessories, organics, native specimens, and compost directly from producers.

The Go Green! Plant sale also includes free activities for all ages including the City of Greensboro Parks and Recreation’s EcoBus, permaculture exhibits, and more. Refreshments will be available to purchase from Great Escapes food truck, which will feature fresh, local foods, including coffee to kick off your day!

GFM, Inc’s Mission is to provide greater Greensboro with opportunities to purchase and learn about local food and crafts while interacting with producers and each other in a friendly and diverse social setting. In doing so, GFM, Inc will encourage and support growth of local foods and artisan goods businesses to improve greater Greensboro’s economy, support better health through healthy eating and build social and community connections.

The Greensboro Farmers Curb Market is open year round on Saturday’s 7 am – noon and seasonally on Wednesdays, May – Dec. and offers these fine products: Fresh vegetables, fruit, herbs, cheese, eggs, meat, seafood, honey, grains, nuts, flowers, baked goods, bedding plants, coffee, tea, soaps & body care products, art, and pet food.
GFM, Inc.
GSOFarmersMarket.org
GSOFarmersMarket@Gmail.com
(336) 373-2402

March 23, 2014
by Collards
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Greensboro Farmer Curb Market Presents Go Green! Plant Sale on Sunday, April 13 9am to 2pm

PlantSale FB
Greensboro Farmer Curb Market Presents Go Green! Plant Sale on Sunday, April 13 9am to 2pm
Greensboro, NC…The public is invited to shop the Greensboro Farmers Curb Market’s Plant Sale on Sunday, April 13th from 9am to 2pm.  Admission is free and sales directly benefit local area growers.One can shop veggie starters, fruit trees, shrubs, edible herbs, flowers, annuals, perennials, garden decor and plant based accessories, organics, native specimens, and compost directly from producers.
“We are really excited about this growing event”, states market Executive Director Lee Mortensen.  “The GFM Plant Sale event is where area residents can buy both familiar and unusual cultivars directly from local horticulturalists and farmers.  Folks can also gain first hand tips about how to integrate their purchases in their home gardens or yards.”  Mortensen continues “Whether one needs a truckload of compost, or small starters for their personal herb garden, this is the ideal community event to learn from our local knowledgeable resources.”
The Greensboro Farmers Curb Market will include free activities for all ages including the City of Greensboro Parks and Recreation’s EcoBus, permaculture exhibits, and more. Refreshments will be available to purchase from food trucks, which will feature fresh, local foods.For more information and images, contact:
Lee Mortensen,  Executive Director
Greensboro Farmers Market, Inc.
336-373-2402
501 Yanceyville Street
Box 2617
Greensboro, NC 27402-2617

March 10, 2014
by Collards
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Greensboro Farmers Curb Market Celebrates St. Patrick’s Day on March 15th

St. Pats Collage

 

                                       Greensboro Farmers Market Celebrates St. Patrick’s Day on  March 15th

The public is invited to enjoy a taste of  “all things Irish”   on Saturday March 15 between 9 am and 12 noon at the Greensboro Farmers Market (501 Yanceyville Street)  located at the corner of Yanceyville and Lindsay Avenue, across from the War Memorial Stadium.

Chef Brendan, (he’s Irish) of the nearby downtown restaurant The Worx will be cooking up Irish Stew made with Massey Creek Farm’s pasture raised lamb, accompanied by Irish Soda Bread baked by Alex Amoroso of Cheesecakes By Alex. Free samples will be available while they last.

The Greensboro Farmers Market has organized a  fun self-guided scavenger hunt for kids 12 and under to find (one of four)  four leaf clovers hidden among the market to win a sweet shamrock shaped cookie prize from Babycakes Sweets.

Adults can try their luck to win a basket raffle full of local goodness-Celtic soap, gift certificates, handmade green note cards, and more.

Market vendors will have an array of produce and products to purchase and make your own St. Patrick’s Day feast including sausage from Meadows Farm for “bangers and mash” as well as brisket cuts, beef from Rothschild Farms, lamb from Massey Creek, and several others as well as produce across the market including Piedmont grown cabbage, greens, carrots, seasonings…all locally grown and raised.

March 5, 2014
by Collards
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Spring Pottery and Arts & Crafts Show Applications Being Taken

Sunday May 4th  11am to 5pm

GFM is accepting applications for our Spring Arts, Crafts, and Pottery Festival through March 15.

Spring Arts, Crafts & Pottery Festival-the biggest ever gathering of traditional, contemporary and emerging artisan makers under one roof! Great gifts for you, mom, and beautiful locally made spruce up your decor for spring while supporting local artists!

Here are the applications and guidelines

2014 Spring Arts Crafts Guidelines

2014 Spring Arts Craft Application

Contact Donna Myers with questions or for additional information.

Market Coordinator
Greensboro Farmers Curb Market
(336) 965-8893

February 24, 2014
by Collards
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Vendors Applications Being Accepted For Spring Plant Sale

The Spring Plant Sale Go Green is scheduled for Sunday, April 13 from 9 am-1 pm at the Greensboro Farmers Curb Market. You are invited to reserve space for this show.

Attached is the 2014 application and guidelines. If you have any questions please do not hesitate to contact me. If you are unable to attend this year, please respond with a courtesy email.

We look forward to seeing you again this spring!

Sincerely,
Donna Myers

Market Coordinator
Greensboro Farmers Curb Market
(336) 965-8893

2014 Spring Plant Sale Guidelines    

2014 Spring Plant Sale Application

February 4, 2014
by Collards
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Greensboro Farmers Market Announces New Executive Director

Greensboro Farmers Curb Market

FARMERS MARKET ANNOUNCES NEW EXECUTIVE DIRECTOR

GREENSBORO — Greensboro Farmers Market Inc. (GFM), the community-based non-profit that manages the Greensboro Farmers Curb Market at 501 Yanceyville Street, is pleased to announce that Lee Mortensen has been hired as executive director after a three-month search.  

“We look forward to Lee’s growing the market in many ways,” says Eric Calhoun, chairman of the GFM board of directors. “She is dedicated to the localism movement and her experience in developing community collaborations, event planning and destination marketing will serve the market and our vendors well.”  

She will assist the board of directors, which is made up of community volunteers and vendors, to support existing vendors, develop fundraising opportunities to enhance market programming and site infrastructure and elevate the Market’s visibility in the community.

“I look forward to helping the GFM develop new and diverse programs, serving as an advocate for the hardworking producers, coaching new entrepreneurs, as well as continuing to build the market as a local foods hub and connective community destination,” Mortensen said.

Mortensen is committed to building the local economy, sustainable practices and creative place-making.  She has been active in the local arts and culture scene for over a decade in many capacities from serving as co-chair of the Carolina Blues Festival for three years, to a turn as director of special projects for the Eastern Music Festival with a focus on the Fringe series.  

For the past five years, as vice president of Downtown Greensboro Inc., she led a range of initiatives to build Downtown’s activities and audiences. She refined and co-led First Friday, which recently was awarded an International Downtown Association Merit Award.  This past spring she helped launch the new City Market adjacent to the South Elm Street area (now marketed as the Railyard at South End).  She conceptualized and led the seasonal holiday shop small campaign “Green Saturdays” (which drew National Public Radio [NPR] accolades).

Mortensen also organized the annual Downtown Home Tours, and lent leadership to dozens of engaging events in the center city such as “Around Downtown In 80 Minutes” (spearheaded by Triad Stage), and lent  logistic and marketing support to the recent Art In Odd Places (a collaboration with UNCG).

A graduate of Elon University with a degree in Business Administration, she is dedicated to lifelong learning and attends numerous conferences and seminars to learn and relay best practices in community and urban development. She has worked in economic development, marketing communications, manufacturing and the retail sectors, education and community engagement efforts, and will draw upon that expertise to in the new position.

Her passion for the local food movement originated with living on a 190-acre  Maryland farm as a young child. Today, Mortensen grows heirloom organic varieties of leafy greens, root vegetables and beans in her personal urban garden to supply her family and friends with fresh vegetables.  A long-time member of the cooperative grocery Deep Roots Market, she served on that market’s board to guide the expansion and relocation to the current store, which opened in spring 2013.

About Greensboro Farmers Curb Market

The City of Greensboro began the Market in 1874 on Commerce Place downtown, where farmers backed their wagons to the curb to sell produce.  In the 1950’s, the Market moved to its current location, a former armory building.  Now scores of vendors and hundreds of customers enjoy this indoor market facility weekly.

Local vegetables, meats, prepared foods, flowers and crafts are available on Saturdays year round from 7 a.m. to noon.  From May to December, the Market is open on Wednesdays from 7 a.m. to noon. GFM’s Mission is to provide greater Greensboro with opportunities to purchase and learn about local food and crafts while interacting with producers and each other in a friendly and diverse social setting.  In doing so, GFM will encourage and support growth of local foods and artisan goods businesses to improve greater Greensboro’s economy, support better health through healthy eating and build social and community connections.

GFM’s board is Margaret Arbuckle, Charlie Brummitt (treasurer), Pat Bush, Eric Calhoun (chair), David Craft, John Handler, Wade Walcott, Carol Pryor, Jean Pudlo, Mac Sims (vice chair), Craven Smith and Joya Wesley.

For more information, contact Eric Calhoun, 336-574-8603.

 

January 21, 2014
by Collards
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Third Annual Chili Challenge, Saturday, January 25, 8 am to Noon

Chili Challenge 2014

 

Come out and enjoy a ‘hot’ morning in January as some of our vendors, along with their community partners, participate in our 3nd Annual Chili Challenge! Taste, vote by placing a dollar in the jar of the one you like best, and grab a free recipe. You’ll also find complimentary samples of cornbread and other tasty chili accompaniments.

Here’s a look at the contestants……

Massey Creek Farm & Triad Local First

Rothchild’s Farm & Jay Pierce of Lucky 32

Cornerstone Farm & family

Nimby Gardens & Augustino Gusto Bakery

Sir Charles Gourmet Sauce & A Southern Soul, along with Neese’s

The Tea Huggers & Savory Spice Shop

The Greensboro Farmers Curb Market, Inc. Board of Directors

Mindenhill Farms & The Next Supper

Meadows Farm and Family

Taste them all, vote, and enjoy a morning of shopping!

Mayor Nancy Barakat Vaughan will announce the winner just before noon!

All proceeds benefit the Greensboro Farmers Curb Market.