by Market Staff | Mar 16, 2013 | News
With the beautiful beets and greens at the market this morning I thought a little creamy goat cheese with crunchy sweet pecans and red beets topped with a little honey balsamic vinaigrette would be the perfect lunch! Hope everyone had a wonderful Market Day. Baby...
by Market Staff | Mar 15, 2013 | Recipes
EASY FOCACCIA To make the starter 1/2 cup (4 ounces) cool water 1/16 teaspoon instant yeast or 1/16 teaspoon active dry yeast 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour To make the dough all of the starter 1/2 cup (4 ounces) lukewarm water 2...
by Market Staff | Mar 15, 2013 | News
Vendors at the Greensboro Farmers Curb Market (GFM) now accept Supplemental Nutrition Assurance Program (SNAP) benefits in as payment for food and produce. SNAP is a program of the United States Department of Agriculture’s (USDA) Food and Nutrition Service. SNAP was...
by Market Staff | Mar 8, 2013 | Recipes
When I came to the market last Saturday I had a roasted root vegetable dinner in mind, but I went home with the perfect ingredients for a winter market pizza. I picked up a pepperoni log from Meadows Farm, spinach from Tony Bono and fresh Mozzarella from Calico...
by Market Staff | Mar 6, 2013 | Vendor Profile
Vendor Profile by Charlie Brummit Market vendors are sometimes among each other’s best customers. Nora Glanz depends on Ward’s eggs for her pastries and savories. Almost everyone depends on Homeland Creamery and Brian Bowman. Alicia Rehburg doesn’t include Brian’s...