Every Tar Heel gardener has to deal with red clay and other intractable soil types, and the successful ones know the answer is compost.
The major product for Novozymes North America, the plant just to the east of Franklinton, is industrial enzymes, but a large byproduct is carefully monitored compost – and Saturday Novozymes’ Frank Franciosi will be at the Wake Forest Farmers’ Market with presentations about the benefits of composting for the garden and the home and business landscape.
There will be three presentations – at 9, 10 and 11 a.m. – with lots of time to ask questions.
Worms are efficient at producing compost material, and the John Davis family will be at the market selling their composting worms.
Saturday will also see Chef Cindy Karas scouring the market for seasonal produce and meat to whip up several tasty recipes in her “Taste of the Market” series.
People from a nonprofit, Hemophilia NC, will be at the market selling tickets for a wine tasting and silent auction on Sept. 28.
The Wake Forest Farmers’ Market offers an array of local-raised produce, pasture-raised meats and free-range eggs, and this week will see more of the fall vegetables in the vendor booths, including squash and perhaps mushrooms.
You will also find breads and other baked goods, honey, garlic, fresh flowers, herbs, aged and fresh goat cheese, jams and preserves, hand-made soaps and lotions, garden art, wooden bowls, yarn and knit goods, and fine art.
The market is open from 8 a.m. to noon in the depot parking lot on South White Street. You can find information about the various vendors and the future special events at www.wakeforestmarket.org or by calling 556-2284 or 556-1679.