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Do
not eat breakfast before you go to the
Wake Forest Farmers’ Market Saturday,
July 1, because you will be too full to
enjoy all the goodies at the Picnic at
the Market.
Debbie Moose, who is now a
freelance food writer after a career as
the food editor for The News & Observer,
will have samples of different kinds of
deviled eggs made from her new cookbook,
“Deviled Eggs: 50 Recipes from Simple to
Sassy.” You will also be able to buy the
cookbook.
Chef Thom Thomlinson will be
there to answer your questions about
grilling.
And there will be an array
of dishes all made from ingredients
raised by local farmers.
This will also be the second
week two local Wake County Master
Gardeners, Liz Ford and Sylvia Shepherd
this week, will answer gardening
questions. If they do not know the
answers immediately, they will have a
small library of gardening reference
books on hand.
The number of vendors at the
market has been growing each week, and
they offer a wide range of goods and
edibles. Tomatoes have begun to appear,
there are have been striking flowers for
arrangements, and the first of the
summer bounty of vegetables are ready.
You can also find meats, eggs, pottery,
baked goods, herbal soaps and lotions,
and herbs.
The market is open from 8
a.m. to noon in the gazebo parking lot
on South White Street – once the site of
the Seaboard Coastline freight station
where farmers loaded bales of cotton
onto the cars. The passenger station was
across the tracks where a small brick
building is the only reminder. |
