“The market will be in full swing with all your Fourth of July picnic supplies,” organizer Terri Wilkinson said this week.
            You will find just-picked corn on the cob, potatoes in all colors, a variety of tomatoes, green beans, onions, peppers, eggplant, greens, eggs, pasture-raised meats, pies, breads, jams and jellies.
            Do not overlook the yummy cheeses, the round and succulent blueberries, the blueberry and raspberry pies oozing juice, the sunbonnets, bedding plants, mushrooms, bird houses, stained glass, honey, lotions and soaps.
            The Wake Forest Farmers’ Market features organic and sustainably-raised foods that come from farms and gardens within 75 miles of town. It is open from 8 a.m. to noon in the depot parking lot on South White Street.
            Local chef and food writer Debbie Moose, who was scheduled to be at the market last Saturday broke her wrist, Wilkinson said. She will re-schedule.
            Other events are planned, including Taste of the Market on July 11 when Chef Cindy Karas selects food from different vendors and cooks up tasty dishes. On July 25 Robin Roper from Big Oak Farm and people from the Wake County Agricultural Extension Agency will demonstrate how to can the garden goodies.
            You can find more about the market, its vendors and upcoming events at http://www.wakeforestfarmersmarket.org.