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]

February 21, 2015
by Squash Blossom
0 comments

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
0 comments

Inclement Weather Update

snowflake
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
0 comments

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
0 comments

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.

Pork

  • 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.

Poultry

  • 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.

Seafood

  • 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
0 comments

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
0 comments

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

February 14th French Toast Brunch

 at the Greensboro Farmers Curb Market

grm_valentine2015_poster-page-001

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.

www.gsofarmersmarket.org

 

February 3, 2015
by Squash Blossom
0 comments

Chili Challenge Yields a Super Bowl Worthy Recipe

Chili Challenge Yields a Super Bowl Worthy Recipe

chili samples

News & Record, Jan. 28, 2015 – Nine teams competed Saturday in the fourth annual Chili Challenge at the Greensboro Farmers Curb Market at 501 Yanceyville St. in Greensboro.

I was invited by the market to vote and to be a deciding judge in the event of a tie.

The teams were market vendors, market supporters and local chefs. The rules were simple: Some of the ingredients had to come from local producers.

“The challenge provides a forum where the community can learn about the locally sourced product options available at a winter market which is vibrant and plentiful year-round,” says Lee Mortensen, executive director for the market.

The teams included Charles Sheppard of Sir Charles Gourmet Sauce, Massey Creek Farm with Savory Spice Shop, Meadows Family Farm, The Next Supper, Pine Trough Branch Farm, Rothchild’s Angus Beef Farm, Six Gunn Farm, Thyme Well Spent and Weatherhand Farm.

The winner was determined by popular vote. For $5 – which benefits the market – patrons got a sample of all nine chilis, cornbread by Feebert’s Bakery and grits crackers made by market vendor Pat Koegel.

Live acoustic music provided ambiance for the event in the market’s Harvest Room.

The event raised more than $1,000 for the non-profit market.

The flavors of the chili entries ranged from the smoky flavor of Chipotle chile pepper and chocolate in more traditional beef chili to a venison chili to the complicated flavors of a Thai-inspired vegetarian chili.

Steve and Heather Caldwell’s Chicken Chorizo Chili was popular. It took second place.

Steve Caldwell says most people think of a “white” chili when it comes to chicken.

“I just don’t believe in that,” he said.

So he prepared a more traditional chili base with dried Pasilla chile peppers and Chorizo sausage from San Miguel Market in Greensboro. He topped each serving with a drizzle of cilantro cream.

The Thyme Well Spent team – personal chef Lynn Wells and chef Mary Lacklen, who has participated in several market cooking events – offered a pot of beef brisket chunks simmered in a sauce of locally-grown tomatoes, beer and chocolate.

The Next Supper team – John Jones, who has been helping out with the Small Potatoes Mobile Kitchen, and Kerry Thomas – thought way beyond the traditional chili in preparing their Chiang Mai Fire Pot, a Thai-inspired vegetarian chili.

“We didn’t want to do a traditional chili,” Jones says. “It’s about using the chiles such as Anaheim, Mulato and Bird’s Eye. It’s good over noodles.”

Speaking of noodles, the team of Rothchild’s Beef prepared a Cincinnati-style chili from a family recipe. Cincinnati chili is traditionally served with spaghetti noodles.

Stacy Gunn of Six Gun Farm kept it simple with a chili made from the farm’s grass-fed beef with “lots of chile powder.”

“Nothing really fancy, just basic chili,” Gunn laughs.

By noon, most of the pots were empty and market patrons had cast their votes. Team Massey Creek Farm with Savory Spice Shop’s No Beans, No Bull Chili garnered the most votes.

This is the second win for Garland McCollum of Massey Creek. He won the first challenge four years ago.

McCollum favors a Texas red-style chili with no beans. He says he started preparing the chili two-days in advance.

“Chili is best when it’s had a night to contemplate it’s fate,” McCollum says he once read.

During development of the recipe with Ashley Stricker, manager of the Savory Spice Shop (3354 W. Friendly Ave., No. 142) at the Shops at Friendly Center in Greensboro, the not-so-secret ingredient of the chili turned out to be tomato powder. And lots of Red Oak beer.

No Beans, No Bull Chili

2 tablespoon lard or butter

1 large onion, chopped

4 pounds pork butt cut into 1/2-inch cubes

1 pound fresh Chorizo, casings removed

3 medium garlic cloves, finely chopped

3 Poblano chili peppers, chopped

3 Ancho chili peppers, pureed (see note)

1 Guajillo chili pepper, pureed (see note)

1 tablespoon ground cumin

1 tablespoon Mexican oregano

3 tablespoon Black Canyon Chili Powder (available at Savory Spice Shop)

8 ounces tomato powder (available at Savory Spice Shop)

12 ounces Red Oak beer

Optional garnishes: grated Cheddar or Jack cheese, chopped Jalapeno peppers, chopped onions, sour cream, juice from sliced limes, red chili powder and, from Savory Spice Shop, Ghost Pepper Salt and Makrut Lime Sea Salt

In batches, brown pork butt in lard. Place in pot or slow cooker.

Deglaze pan with water or beer and add to pot. Add beer and enough water to cover meat and bring to simmer.

Brown Chorizo in lard. Add chopped onions and Poblano peppers, Ancho and Guajillo puree, garlic, Cumin, Oregano and half of the chili powder and cook until onions are opaque. Add to pot.

Deglaze pan and add to pot. Simmer chili, stirring occasionally and adding water or beer as needed to keep meat covered. Add remaining chili powder.

Makes one gallon.

Note: Look for dried Ancho and Guajillos chili peppers, available at Savory Spice Shop, most grocers and Hispanic markets.

Break off stems and, for less heat, break pods open and remove seeds.

Soak in hot water for 15 minutes to reconstitute. Puree chilies in a blender with some of the soaking liquid.

Chili is best reheated the day after.

Find more news, blogs, opinion, photos and videos at News-Record.com

January 3, 2015
by Squash Blossom
0 comments

4th Annual Chili Challenge Set for Saturday, January 24th at the Greensboro Farmers Curb Market

4th Annual Chili Challenge Set for Saturday, January 24th

at the Greensboro Farmers Curb Market

4th Annual Chili Challenge

The Greensboro Farmers Curb Market, 501 Yanceyville Street, will host its annual Chili Challenge on Saturday January 24, 2015, 8 am – 11:30 am in the market’s Harvest Cafe.

Teams will compete in the Chili Challenge for the winner’s title. Participating teams & their partners include:

Charles Sheppard of Sir Charles Gourmet Sauce (winner of 2014 Chili Challenge) - “Sir Charles Venison Chili”

Prepared by Master Sir Charles and Sous Chef, Queen Carmen using venison from Christy Gayle, Sir Charles Hot & Mild Gourmet Sauce, Sir Charles Gourmet Seasoning, and tomatoes from Mindenhill Farm

Massey Creek Farm with Savory Spice Shop – “No Beans, No Bull Chili”

Prepared by Garland McCollum using Massey Creek Farms: lard, pork butt, fresh Mexican Chorizo, and Root Down poblano peppers

Meadows Family Farm – “The Intimidator Chili”

Prepared by Jonathan Levens using Meadows Family Farm beef & sausage

The Next Supper – “Chiang Mai Fire Pot”, A Thai Vegetarian Chili

Prepared by Chefs John Jones & Kerry Thomas with a variety of local produce: sweet potatoes, garlic, red chilis, carrots, & tomatoes

Pine Trough Branch Farm – “Pine Trough Branch Farm House Chili”

Prepared by Worth & Hillary Kimmel using Pine Trough Branch: ground pork, ground lamb, cayenne peppers, & garlic

Rothchild’s Angus Beef Farm – “Super Quick Chili”

Prepared by Robert Roth using Rothchild’s pasture raised Angus beef

Six Gunn Farm- “Locked and Loaded, Six Gunn Chili”

Prepared by Stacy Gunn using Six Gunn Farm beef

Thyme Well Spent- “Thyme Well Spent Chili”

Prepared by Lynn Wells, Personal Chef Service, LLC and Chef Mary Lacklen using Meadows Family Farm beef brisket and Mindenhill Farm Pink Girl tomatoes

Weatherhand Farm – “Chicken Chorizo Chili”

Prepared by Steve & Heather Caldwell using Weatherhand Farm chicken

Chili Challenge is the market’s 2015 kick off fundraiser.  Held in January for the fourth straight year, the Chili Challenge invites customers to vote for their favorite chili, grab a recipe in preparation of the upcoming Super Bowl (or simply to fight off the cold winter months), and experience the vibrant winter market. It’s also a wonderful time to learn about and taste local, pasture raised meats that are produced within a hundred miles of the market.

Suggested $5.00 donation includes tasting of all nine chili dishes, cornbread side prepared by Feebert’s Bakery, and gourmet Grits Crackers by Market vendor, Pat Koegl.

Enjoy live music at the event provided by artist, Julian McCarthy, The Old Folkie.

Proceeds will benefit the Greensboro Farmers Curb Market.

The Greensboro Farmers Curb Market operates year round on Saturdays from 7 am to 12 pm and seasonally, (mid-April thru Dec) 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.

December 23, 2014
by Squash Blossom
0 comments

Shop Local at the Greensboro Farmers Curb Market – Open 8 AM – 1 PM, December 24th, Christmas Eve 2014

Shop Local at the Greensboro Farmers Curb Market – Open 8 AM – 1 PM, December 24th, Christmas Eve 2014

MidweekHolidayNEW (1)

If you are looking for last minute stocking stuffers or holiday meal help, the Greensboro Farmers Curb Market will be open from 8am to 1pm this Wednesday. Thirty vendors will bring plenty of fresh produce, prepared goods, eggs, honey, flowers, baked goods, sauces, and crafts.

Popular holiday presents this season have been gift soaps and lotions made from goat’s milk, beeswax candles, spicy jellies, tins of seasonings and mixes, hot sauces, coordinated apron and potholders, and decorative wine bottle corks, locally felled cutting boards and bird houses. Several vendors offer gift wrap.

On Wednesday, December 24th, thirty vendors will be participating in the holiday Christmas Eve market:

 

  • Amara Nata jewelry
  • Angels Apron, etc.
  • Augustino Gusto Bakery-European delights
  • Back Porch Pottery
  • Broome Floral & Decor
  • Cornerstone Garlic Farm seasonings & jams
  • Cookie Gurlie
  • Emmaus farm/ produce &  salt glazed pottery
  • George Smith Greenhouse & Produce
  • Homeland Creamery/Loaf Dairy
  • Huckleberry Creek Soaps
  • Leonard’s Orchards (apples, cider)
  • Le Dolce Creazione Italian Bakery
  • Loaf Bakery
  • Massey Creek eggs & pasture raised pork
  • Mindenhill Farm
  • Mimi’s Soaps
  • Nailah’s Shea
  • NIMBY Garden
  • Mamie’s Baked Goods
  • Marie’s Cakes and Pies
  • NC Fresh Seafood
  • The Old Mill of Guilford
  • Quaker Acres Apiaries
  • Richardson Farm
  • Real Catering
  • Rumley Cottage Florals
  • Sir Charles Gourmet Sauce
  • Six Gunn Farm pasture raised beef and chicken
  • Traftori jewelry

 

The market will also host live holiday music to keep spirits bright. Talented ukelele player Eric Landsperger will play a set at 8am to 10am followed by key board player Caleb Foster from 10 am to 1 pm. Check the market’s Facebook page for specials and gift with purchase offers throughout the morning.

The final Midweek Market will be held on Wednesday, December 31st (New Year’s Eve), from 8 am to 1 pm.  Special orders can be placed on Wednesday, 12/24, and Saturday, 12/27, for the pick up at the market on the 31st.

The Greensboro Farmers Curb Market operates the indoor market year-round every Saturday from 7 am to 12 noon. The Midweek Market will reopen in mid-April 2015.

For more information:
336-373-2402gsofarmersmarket.orggsofarmersmarket@gmail.com
Thanks for all of your support of the market.

December 10, 2014
by Squash Blossom
0 comments

Greensboro Farmers Curb Market Hosts a Seasonal Soup Sampling on Wednesday, December 17th, 9:30 – 10:30 A.M.

Greensboro Farmers Curb Market Hosts a Seasonal Soup Sampling on Wednesday, December 17th, 9:30 – 10:30 A.M.

carrot_ginger_soup_-from_side

Greensboro Farmers Curb Market (501 Yanceyville St.) is collaborating with Partnership for Community Care’s Caitlin Romm, RD, LDN, and Sheri Vettel, MPH, RD, LDN,  on December 17th  to offer a seasonal carrot, ginger soup sample that is not only tasty, but packs a nutritious punch. This free event will be held during the Mid-Week Market, 9:30-10:30 a.m., and will provide market-goers with a generous tasting and healthy holiday eating tips.

The Greensboro Farmers Curb Market is open on Saturdays year round, 7 am – noon, and Wednesdays seasonally, 8 am – 1 pm, until Dec. 31.

About the Market

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.

www.gsofarmersmarket.org

###