Greensboro Farmers Curb Market

Saturdays 7 a.m.-12 p.m. (year round)
Wednesday 8 a.m.- 1:00 pm (April 22 through December)

501 Yanceyville St., Greensboro, NC [map]

March 21, 2015
by Squash Blossom

Easter and Spring Celebration at the Greensboro Farmers Curb Market

Easter and Spring Celebration at the Greensboro Farmers Curb Market

Greensboro Farmers Curb Market, 501 Yanceyville St, offers Easter and spring celebration needs.  The market will be full of fresh spring vegetables such as asparagus, lettuce, and snow peas as well as potted and floral arrangements of lilies, tulips, and more.

Meadows Family Farm will begin taking orders on Saturday March 7 for nitrate free, pasture raised Easter hams and will have a few extra for pick up on Saturday April 4th.  Cheesecakes by Alex will bake Italian Cheese Pie and Casatiello, an Italian Easter bread made with citron.  Babycake Sweets will offer beautifully decorated sugar cookies in the shape of chicks, tulips, eggs, and bumble bees for a delightful addition to Easter Baskets.

Throughout the day on Saturday April 4th children 12 and under can participate in a Easter Egg Scavenger Hunt to win a free chocolate treat.

Gardeners will enjoy shopping for starter plants such as herbs, vegetables, heirloom varieties, and flowers that will be making their appearance in the market, a preview to our Annual Plant Sale scheduled for Sunday April 12th.

Greensboro Farmers Curb Market operates year round on Saturdays from 7 a.m. to noon and Wednesdays (April 22 – Dec. 30) 8 a.m. to 1 pm.

About the Market

Greensboro Farmers Market, Inc. (GFM) operates Greensboro Farmers Curb Market on behalf of the City of Greensboro. GFM is a “501c3” nonprofit.

GFM provides greater Greensboro with opportunities to purchase and learn about local foods in a friendly and diverse social setting. GFM encourages and supports the 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.

March 21, 2015
by Squash Blossom

Gritty Blues at Greensboro Farmers Curb Market with The Piedmont Blues Preservation Society, Saturday April 25, 2015

Gritty Blues at Greensboro Farmers Curb Market with The Piedmont Blues Preservation Society, Saturday April 25, 2015

Greensboro Farmers Curb Market, 501 Yanceyville St., will host “Gritty Blues”, April 25, 2015 from 8 am – 11:30 am, an event honoring southern favorites staples, grits with a side of blues!  We will serve Old Mill of Guilford Grits with a variety of savory and sweet toppings from market vendors including shrimp from  George Smith’s NC Seafood, bacon, sausages, kale, scallions, spring onions, butter, cheese, garlic scapes, and honey.  Tracy Lamothe, owner of Blue Spoon Cooking School, will be the guest chef for the day.

Enjoy the sounds of Peter May, Piedmont Blues Preservation Society’s 2014 Solo Blues Challenge winner who takes the stage from 9:30 am – 11:30 am.

The cost of the event is $5.00 per bowl with proceeds benefiting Greensboro Farmers Curb Market.  Bring a blanket or lawn chair and spend the morning at the Market!

Peter May, the son of a Dixieland-style, trumpet-blaring preacher and a hymn-singing, piano-playing teacher, plays original and classic blues, and gospel. Emphasis is on his North Carolina Piedmont style.  Trips to the Delta literally and metaphorically, infuse his personal style with an edge of raw desolation. His classically trained hands mete out precise fingerstyle blues, while his voice belts out something between a holler and a howl.

Gritty Blues is a collaboration to help raise awareness of local foods and music in our area.

About the Market

Greensboro Farmers Market, Inc. (GFM) operates Greensboro Farmers Curb Market on behalf of the City of Greensboro. GFM is a “501c3” nonprofit.

GFM provides greater Greensboro with opportunities to purchase and learn about local foods in a friendly and diverse socialsetting. GFM encourages and supports the 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.

About Piedmont Blues Preservation Society

 From our love of music and our belief that music is best shared in a community, came the founding of the Piedmont Blues Preservation Society in 1985. Our non-profit organization works to cultivate and preserve the tradition of blues music. Our mission is to help the youth of our community discover the wonder and joy of music by raising awareness and providing music education to our community and schools.

March 11, 2015
by Squash Blossom

What is a CSA?

What is a CSA ?

CSA, or Community Supported Agriculture, is an increasingly popular choice for people who want to support local farmers while enjoying an array of products from those farmers. CSA programs often consist of signing up for a specific number of weeks, then receiving a box each week filled with fruits and vegetables, flowers and even meats depending on the program and the farmer(s) with whom you contract

Several farmers at the Market offer CSA’s, each a slightly different experience from the others.

NIMBY Gardens

NIMBY Gardens CSA is in its first year. This CSA focuses on greens, potatoes, and roots in the spring; tomatoes, squash, and fruits in the summer, and sweet potatoes, greens, and more root vegetables in the fall! It runs for 25 weeks, from May until October.  The cost is $425 for a weekly box of from five to nine items. Pickups are in downtown Greensboro every Tuesday afternoon.

NIMBY Gardens is on Aisle F at the Market.

Farlow Farm

Farlow Farm is in Archdale. Their CSA contains a variety of the 30 crops they grow at their farm, which is completely pesticide and chemical free. Products include collard greens, Swiss chard, strawberries, potatoes and cucumbers. Theirs is a 16-week CSA that runs from the beginning of May onward. It costs $400 for a full share and $200 for a half share. They have pickups at the farm on Tuesdays, as well as at the Market on Wednesdays and Saturdays.

Farlow Farm is in Aisle C of the Market. They can also be contacted through Facebook.

Emmaus Farms

Emmaus Farm is a part of a multi-farmCSA. Through what is known as Three Farms CSA, Emmaus Farm partners with Okfuskee Farm and Wings of Dawn Farm to bring its customers a variety of wares. In addition to offering items such as kohlrabi, asparagus, fennel, cucumbers, melons, and other vegetables, the CSAoccasionally adds items like honey or Espelette pepper powder each season. The Three Farms CSA has two seasons they offer: Spring, which runs ten weeks from late April until early June, and Fall, which begins the weekend after Labor Day. Each season costs $224.40, plus a one-time charge of $12 for a reusable, insulated bag with the CSA‘s logo. In addition to the items that come in the CSA each week, a-la-carte items such as pasture raised pork and whole wheat flour that can be added to the share. The pickup in Greensboro will be at the Farmers Market on Saturday mornings at the Emmaus Farm and Liberty Stoneware tables. There are also pickups available in Liberty and Burlington on Tuesdays and Pittsboro on Saturdays.

Emmaus Farms’ table is on Aisle E at the Market.

Pine Trough Branch Farm

Pine Trough Branch (PTB) Farm calls theirCSA a COOP, because it is designed to be a bit more flexible than a typical CSA. Instead of having a set list of things that are in the CSA share box each week, those who have a PTB COOP membership get to choose what they will receive, based on what the farm has that week. Products available from PTB Farm include vegetables, fruits, herbs, mushrooms, flowers, and even pasture-raised lamb and pork. When you purchase a PTB COOP membership, you are purchasing a credit balance from the farm that you have a year to use. Memberships can be renewed at any time. There are also three levels of memberships: Basic ($250), Full ($400), and Family ($600). Pickups for this CSAoption are at the farm in Reidsville (Fridays, April-October, 4-6pm), at the Greensboro Farmers Curb Market (Saturdays, February-December, 7am-12pm), and at the Old Salem Cobblestone Farmers Market (Saturdays, April-November, 9am-12pm).

Pine Trough Branch can be found in Aisle C at the Market. You can also find them on Facebook and online at

Handance Farms

Handance Farm is located in Rockingham County and is in its twentieth year of providing a CSA! This farm is dedicated to permaculture practices and maintaining organic standards and heirloom vegetables are a part of their specialty. Their bags are packed with produce that is usually harvested the day before pickup, and includes seasonal items such as greens, tomatoes, eggplant, and green beans. Bags usually include six items, recipes and cooking tips. A flower share can be purchased that adds a bouquet to your bag for an additional cost. Their CSA starts in early May and runs for 20 weeks, with an optional four bag add-on that would take you through October. Handance Farm’s CSA costs $390 for the season. Pickups are at Handance Farms in Aisles C and D of the Market.
Contact these CSAs using the information below:

NIMBY Gardens –

Farlow Farm –

Emmaus Farms –

PTB Farm –

Handance Farm –

March 5, 2015
by Squash Blossom

Eggs at the Market

Eggs at the Market

Heart-shaped fried egg

“I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.” - James Beard, ‘On Food’ (1974)

We agree with Mr. Beard.  We also know that the Curb Market is the best place to get the eggs you can enjoy purely and simply or glamorously prepared.  Seven vendors bring delicious fresh eggs from chickens living without cages.

In addition to sheer eating pleasure, we now understand eggs are very good for you.  For more about health and eggs, check out these links from NY Times andMother Earth News.

Massey Creek’s hens enjoy chicken tractors on Rockingham County pastures.  Massey Creek provides eggs to Triad restaurants including Lucky 32.  Lucky 32 provides vegetable ends to Massey’s chickens to produce the eggs eaten at Lucky 32.  Neat.  (aisle A/B)

Woody Singletary’s chickens have the run of a large pen when outside their coops where they produce eggs in a variety of colors.  Bet they enjoy occasional vegetable ends from Woody’s greens.(aisle F)

Cornerstone Farm Garlic Farm’sAuracana hens produce lovely blue eggs while their Golden Comets produce lovely brown eggs.  Natalie Foster added chickens to her product line two years ago.  (aisle B/C)

Goat Lady Dairy’s hens are used to being on display for Dairy visitors. They aerate decomposing organic matter before returning to their coop each night. (aisle C)

Wards Happy Chickens may be our senior egg purveyor.  Patsy and Lawrence Ward began selling in the Market about 2000.  Their chickens enjoy houses that have been in the Ward family for four generations as well as their own fenced yards. (aisle A)







Birch Creek Farm is the companion to Mimi’s Soaps.  Carol and Glenn Pryor added eggs and vegetables to their products a couple of years ago.  Their seventy or so chickens are heritage breeds that also have heritage coops on the farm. (aisle D)

Meadows Farm sells eggs from seven different breeds.  Meadows raises their chickens on the farm as part of becoming “Animal Welfare Approved.”   (aisle H, Downtown wall)

Article contributed by Charlie Brummitt

February 21, 2015
by Squash Blossom

St. Paddy’s Irish Breakfast at the Greensboro Farmers Curb Market

St. Paddy’s Irish Breakfast at the Greensboro Farmers Curb Market

st paddys day

 Greensboro Farmers Curb Market, 501 Yanceyville Street, will host an authentic St. Paddy’s Irish breakfast on Saturday March 14, 2015, 8 am – 11:30 am, in the Market’s Harvest Room.

Bring on the luck of the Irish as local chef Elizabeth Gibbs of Small Potatoes Mobile Kitchen prepares an Irish breakfast with bangers (sausage) by Massey Creek Farm, fresh eggs from Ward’s Farm, steel cut oats from Old Mill of Guilford, Irish soda bread from Cheesecakes by Alex, and fresh sliced tomatoes.

Patrons can enjoy music by Walker Street Fiddlers from 10 am to 12 pm, while kids can participate in a scavenger hunt for a chance to win Shamrock cookies baked by Babycake Sweets!

The price of the Irish breakfast is $5.00 per plate and is first come, first serve with proceeds to benefit the Greensboro Farmers Curb Market.

At Greensboro Farmers Curb Market one can find a variety of fresh foods for your own St. Paddy’s Day Celebration!  You’ll find the freshest selection of lamb from Stoney Mountain farm, cabbage, kale, bacon, and sausages that will be sure to please your hungry Irish!

Greensboro Farmers Curb Market operates year round on Saturdays from 7 a.m. to 12 p.m. and seasonally (mid-April thru Dec.) on Wednesday 8 a.m. to 1 pm.

About the Market

Greensboro Farmers Market, Inc. (GFM) operates Greensboro Farmers Curb Market on behalf of the City of Greensboro. GFM is a “501c3” nonprofit.

GFM provides greater Greensboro with opportunities to purchase and learn about local food in a friendly and diverse setting. GFM encourages and supports the 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.

February 20, 2015
by Squash Blossom

Inclement Weather Update

Greensboro Farmers Curb Market will be Open Regular Hour, 7am to 12 noon on Saturday February 21, 2015

Please check Facebook (click here)  for early closing updates due to severe inclement weather.
Thank you for supporting local! Shop your all-local farmers market for Milk, Eggs, Baked goods, Meats, Produce, Grains, Tea, Coffee, Sauces and more!

February 17, 2015
by Squash Blossom

Market Vendor Highlight: Hydroponic Grower – Flora Ridge Farm

Market Vendor Highlight: Hydroponic Grower – Flora Ridge Farm

On Sunday, January 25, 2015, I pulled up to Flora Ridge Farms in Mount Airy, NC. Tony and Joy Bono, the owners of the farm, are originally from Pennsylvania, but they were every bit as welcoming and hospitable as any native Southerner I know. They asked how my drive was, if I got lost, and then offered to show me the farm.

Flora Ridge Farms is a little bit different from others I’ve seen, though, because the Bonos grow hydroponically, meaning in water instead of soil. Tony lead me over to the first greenhouse he built, which, to me, resembled a spaceship from a 1950s film, and began explaining the process and logistics to me.

The inside of the greenhouse didn’t look any less futuristic; it was full of plants growing out of something that looked like the gutters on my house. Tony explained that, using Nutrient Film Technique, he places a small tube at the aisle end of each of these gutters, and a nutrient-rich water flows out, just enough to produce a thin film of liquid to feed the plants. The seedlings grow in cubes called horticultural rock wool, and grow for about 50 days before they are ready to harvest for market.

Tony built his first hydroponic greenhouse in 2002, and added a second later on. The first greenhouse holds three varieties of lettuce, two varieties of romaine, some basil and arugula, and watercress in the summer. The second greenhouse holds mostly spinach with some baby kale as well. As we spoke, Tony told me that he’s looking at building a third greenhouse so that he can grow spinach and kale all year long.

Tony and Joy go to three different farmers markets, in Hickory, Winston-Salem, and Greensboro. The drive from the farm to the markets ranges from 45 minutes to almost an hour and a half, which seems like quite the commute to me, so I asked the Bonos why they do it, why they drive so far. Tony explained that markets, like the Curb Market in Greensboro, are their bread and butter; most of what they harvest gets sold directly to market shoppers, even though they do have some restaurant accounts. Joy piped in that people who don’t grow their own produce seem to like to help out and buy from local farmers, and that helps Flora Ridge Farms a lot. Also, since growing hydroponically means that they can put out lettuce year-round, unlike in-ground farmers, sometimes they’re the only ones at the market with their kind of products.
We stood outside the greenhouses and talked more about local people and local food for a bit, and watched their dogs, Winston and Bandit play with their red bone. Before I leave, Tony asked me to sign his guest book, and Joy sent me off with one of their famous combo heads, a market favorite in which the pair combines some of a couple of varieties of lettuce, usually whatever they have the most of. I barely got out of their driveway before breaking off a leaf to try for myself…crisp and fresh are the words that came to mind first. I sure am glad that Flora Ridge Farms is growing lettuce all year long!(Article contributed by Caitlin Marney, UNCG Communications Major/Market Intern)

February 17, 2015
by Squash Blossom

Meat at the Market

Meat at the Market

Once upon a time, meat was rare at any farmers market.  Not so now and especially not so at the Curb Market.  Nine annual vendors and one consistent daily vendor provide a variety of meat and one annual vendor provides seafood.  (Annual vendors have generally been at Market for a number of years and are at the same tables each Saturday.  Daily vendors generally have not been at Market long and may be at different tables each Saturday.) Here is a list by product with a short description.

Beef ( for all beef vendors, most cuts are available year round)

  • Marguerite and Steve Fields run Rocking F farm.  She and Steve raise  cattle on their pastures in northern Randolph County.  They also have a country store where they sell their meats as well as fertilizer, seed and other farm goods.
  • Robert Roth owns Rothchild’s Farm as well as LOAF Bakery.  He raises and finishes Angus steers on grass in southeastern Guilford County.
  • Kenneth and Dani Strader produce grass fed beef on Meadows Family Farm in Julian. In addition to selling at Market, they offer meats for order on the internet.  Meadows earned Animal Welfare Approved certification.
  • Six Gunn Farm is a new vendor at market. All is pasture-raised and available at Mid-Week Market.

Lamb (for all lamb vendors, lambs are raised on pasture, supply is seasonal in fall and spring, supply is also tight so expect vendors to sell out quickly)

  • Stoney Mountain Farm in the short shadow of Stoney Mountain in Alamance County is one of three lamb vendors in theMarket.  John and Olga Elder pasture-raise Navajo-Churro sheep, a heritage breed from the southwestern US.  The Elder’s vend traditional lamb cuts plus products made from wool contributed by their mature ewes and rams.
  • Massey Creek Farms both raises lamb and Karakachan guard dogs needed to protect them from coyotes and other predators.  Garland McCullom’s lamb as prepared by Garland and Jay Pierce of Lucky 32 took excelled at Farm to Fork last year.
  • John Handler and Sharon Weatherford pasture raise their lamb on Weatherhand Farm lamb near Climax in Randolph County.  While John sells at the Curb Market, Sharon is a mainstay of the Durham Market.
  • Pine Trough Branch Farm is a daily vendor and our newest lamb vendor.  Hilary and Worth Kimble along with Worth’s sister Jenny raise their lamb on pasture. They recently attained certification from Animal Welfare Approved.


  • Pine Trough Branch Farm has a variety of cuts from hogs raised on pasture.  Their first year’s supply is limited so ask early.
  • Massey Creek Farm usually has a generous supply of pasture-raised pork in both regular cuts and a variety of sausages. Undercurrent Restaurant recently featured Massey Creek sausages.  You may find Massey Creek pork on other menus in the area as well.
  • Meadows Family Farm sells its pasture-raised pork in both regular cuts and a variety of sausages.  Weeping Radish in Jarvisburg, NC processes their sausage.  Meadows also sells uncured ham.
  • Wards Farm, aka Ward’s Happy Chickens also sells pork products.  Smithfield Foods processes Kenneth and Patsy Ward’s hogs into a variety of traditional cuts and sausages.  Most are available year round
  • Many customers probably think first of Natalie Foster as the Garlic Lady.  Natalie, Steve, and the kids also sell pasture-raised pork from their Cornerstone Farm.  Natalie’s supply is generally limited so ask to see what cuts she has and when she expects to have more.


  • John Handler and Sharon Weatherford also raise free-range chickens at Weatherhand Farm.  Their supply is sporadic and demand is high since most of the chicken John sells is fresh; i.e., it hasn’t been frozen.  John and Sharon process their chickens on their farm.
  • Rocking F also sells chicken from time to time.  Again, chicken supplies are sporadic for Marguerite so ask ahead.
  • Massey Creek Farm and Meadows Family Farm just may have your Thanksgiving and Christmas heritage breed turkeys. Both take reservations and have very few left for general sale.
  • Massey Creek Farm may also have mature hens for sale from time to time.  Hens are good for stocks and for long simmered chicken dishes.
  • Six Gunn Farm is a new vendor at market. All chickens are free range and a variety of cuts including whole chickens are available at Mid-Week Market.


  • The Market’s seafood vendor is George Smith of Smith Farms and Greenhouses.  George travels to the NC coast each week to bring a variety of seasonal seafood to Market.  Expect to find tuna, shrimp, scallops, porgy, sheepshead, mackerel, flounder and many others but do not expect to find them all every week.  George can also help you think about how to prepare the bounty he brings to Market.

(Article contributed by Charlie Brummitt)

February 17, 2015
by Squash Blossom

Bakers in the Market

Bakers in the Market

Many of us have baking memories.  Mine is of the yeast rolls my Mother made using my future Mother-in-law’s recipe.  A close second has to be my Grandmother’s tiny, crusty biscuits – perfect for a bit of butter and a bite of ham.

For each of us who carried those memories into practice, there are many more like me – those who depend on the Market for breads, cakes, pies plus fancier baked fare.  Let’s start with our traditional bakers.

A warm apple or sweet potato turnover from Marie Fulp on a cold morning rivals Proust’s madeleine* for eliciting memories.  Marie tempts us with red velvet, spice and other cakes as well.

Margaritte Graves’ table is next to the Harvest Room.  The soon to be elected President Obama found her on a center table when he was campaigning.  She has the photograph to prove it.  Margaritte excels at muffins and brownies – all kinds of muffins and brownies with all kinds of enhancements, or not.  Margaritte is a weekly Saturday vendor offering traditional sweet breads that are gluten free, and sugar free breads that you’d never know!

Janice Gates’ delivers pristine pound cakes and cream sandwich cookies. Folks love to order her pound cakes for special occasions.  Both are tailor made for coffee from Michael or a robust cup of tea from  nearby Tea Hugger.

For years, Mamie Faucette was in the Market every Saturday with “My Father’s Biscuits.”  Today she is a daily vendor  that occasionally sells at the market, whose buttermilk biscuits, sweet potato pies and other Southern delicacies continue to have a following.

In addition to bringing grass fed beef to Market, Margariette Fields of Rocking F Farm bakes cakes and pies to order or for your selection.  You may find a traditional chess pie at Margariette’s if you’re lucky.  Maybe you will want to ask ahead.

Augustino Gusto
Visually a sight to behold and a symphony to taste. European creations from Adriana and Adrian fill two tables next to the Harvest room- some of the items you’ll find are dark chocolate pie and delicious meringue cookies.

Autentica Pasticceria Italiana
Italian delights by Paola. Don’t miss the lovely miniature pies  ( which actually can serve two or more). Recent favorites include pies using market sourced pumpkins and berries, chocolate chip cookies, and mushroom pie. Next to gorilla grain, every Saturday

Nora Glanz- Argentinian native is the go to for many market goers for they seek out her empanada for breakfast. she’ll heat up these folded pies filled with delightful combinations both sweet and savory. Nora makes a quiche of the month too- this month is a mixed greens and cheese combination. Pack a few away for Sunday brunch and weekend will be complete.

Robert Roth’s LOAF Bakery brings a variety of artisan breads, focaccia, scones, croissants, baguettes and pastries.  One of his innovative bakers created LOAF’s “Nuts about Seeds” loaf and the curry bread is popular alternative for toasted sandwiches.

Cheesecakes by Alex has its own style of muffins, breads, scones and pastries.  Vera Amoroso also brings cheesecakes, of course. The Market was part of Alex and Vera’s business beginnings.  We’re proud to have them return to the market this year.

Baby Cake Sweets is Lisa LeBlanc’s home-bakery for fancy cookies, unusual muffins, pound cakes and other surprises.  Holidays bring out the best of Lisa’s designs and flavors.  Bet she can help you prepare for any occasions with her skillfully decorated sugar cookies.

Feeberts Bakery is a daily vendor that recently joined the market and occasionally joins the market on Saturday. The majority of Felicia’s products are gluten free: cookies, confections, cupcakes and more.

Cookie Gurlie is Cheryl Pressley – our newest Wednesday baker.  Spicy cookies are just the thing for fall and winter months and Cheryl’s specialty is in the title of one of her products – “Not Your Mother’s Chocolate Chip Cookies.”  Her cookies are serious works of culinary art.

Finally, we celebrate and congratulate Izula Fentress on her retirement this fall from the Market.  After 50 plus years, Izula has been long associated with the market and she will be missed as much as her pound cakes and brownies. .

*”…one day in winter, on my return home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind. She sent for one of those squat, plump little cakes called “petites madeleines,” which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me. I had ceased now to feel mediocre, contingent, mortal. Whence could it have come to me, this all-powerful joy? I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savours, could, no, indeed, be of the same nature. Whence did it come? What did it mean? How could I seize and apprehend it?”

- Rembrance of  Things Past, Marcel Proust
( Article contributed by Charlie Brummitt)

February 3, 2015
by Squash Blossom

February 14th French Toast Brunch at the Greensboro Farmers Curb Market

February 14th French Toast Brunch

 at the Greensboro Farmers Curb Market


The Greensboro Farmers Curb Market, 501 Yanceyville Street, will host a Valentine’s French Toast Brunch on Saturday February 14, 2015, 8 am – 11:30 am in the Harvest Room which will be transformed into a French cafe.

Start the morning with the one you love as local chefs, Mary Lacklen and Lynn Wells, serve delicious French Toast made with LOAF Bakery challah bread, Massey Creek Farm eggs, and Homeland Creamery milk (available at LOAF Bakery), all of which can be found at the Greensboro Farmers Curb Market. A variety of toppings with be available such as chocolate syrup from Black Mountain Chocolate, a tea-infused syrup by Tea Hugger, honey provided by Quaker Acres Apiaries, strawberry citrus reduction, syrup, confectioners’ sugar, cocoa, or maple syrup.

Brunch patrons can sample Black Mountain artisanal chocolates.

The price of the French Toast Brunch and tasting is $5.00 per plate and is first come, first served with proceeds to benefit the Greensboro Farmers Curb Market.

One can enjoy French bistro music provided by local musicians Neill Clegg, Jr. and Jim Carson from 8 am – 10 am followed by Eric Landsperger (ukulele) from 10 am – 12 pm.

There will be a free scavenger “hunt for hearts” where kids can win fun prizes.  Kids of all ages will enjoy caricature artist, Erik Huffine, who will be available to create a memorable keepsake drawing for a $10 sitting fee.

The Greensboro Farmers Curb Market is the one-stop shop for your Valentine’s Day needs with fresh flowers, jewelry, sweet treats, candy, potted plants, fresh vegetables and meats, bread, and so much more produced with love locally within 100 miles!

The Greensboro Farmers Curb Market operates year round on Saturdays from 7 a.m. to 12 p.m. and seasonally, (April 22nd thru Dec. 30th) on Wednesday 8 a.m. to 1 pm.

About the Market

The Greensboro Farmers Market, Inc. (GFM) operates the Greensboro Farmers Curb Market on behalf of the City of Greensboro. GFM is a “501c3” nonprofit.

GFM provides greater Greensboro with opportunities to purchase and learn about local food and setting. GFM encourages and supports the 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.