Under the tents
Wrenn’s Farm Produce, Zebdalia onions
Locals Seafood Fresh seafood from the coast
Nooherooka Natural Beef and pork
East Wake Apiaries Honey, eggs
Melrose Farms Fresh flowers
Coon Rock Farm Produce, meat, eggs
Audra’s Cakes Baked goods
The Tarheel Foodie Chevres, hummus, pestos
Chew Monster Dog treats
Featured under the NoFo tent:
Chapel Hill Creamery Cheese
Loaf Bread, scones, croissant
Berenbaum’s Tarts, cookies
Elodie Farms Goat cheese
Jillbeth Cookies
Elerbee Farms Peaches

Cooking Demonstration
Julie Gilbert, ‘In Good Taste’ cookbook author, chef, and culinary instructor, will be cooking product from the market and answering questions about the benefits of eating local foods.

Bring a cooler!

The NoFo Saturday3 Farmer’s Market will be the 3rd Saturday of each month from May through October.

2014 Fairview Rd, Raleigh, NC 27608
(919) 821-1240

The Raleigh Downtown Farmers Market celebrates the opening of the 2012 season with a Pig Pickin’ Kickoff on Wednesday April 25, 2012 at City Plaza on Fayetteville Street, from 10 am – 2 pm.

Festival goers should come hungry for a true eastern North Carolina pig pickin’ featuring The Pit’s famous authentic North Carolina pulled pork BBQ sandwiches, available for $5. Southern food expert, Bob Garner, will sample and talk about the secret behind his highly popular collards recipe, currently served at The Pit.

Big Head Dog will rock the Market with originals and cover tunes from the 60′s through today. The band features Market farmer Fred Miller of Hilltop Farms–Wake County’s only certified organic farm–on the drums, cowbells, and vocals. Kids are welcome to the Market for face-painting and gardening activities. The Market will open at 10 am, and Mayor McFarlane will officially inaugurate the new season when she rings the Market’s ceremonial opening bell at 11:30 am.

Soft-shell crabs are easy to prepare and delicious! Here’s a video on how to clean them:

Recipes & info:

• Fried Soft Shell Sandwich
• Grilled Soft Shells with Tartar Sauce
• Sautéed Soft-Shell Crabs with Lime Mayonnaise
• Pan Roasted Soft-Shell Crabs
• Fried Soft-Shell Crabs
• NC Marine Fisheries – Crab Info
• Soft Crabs, Englehard, NC

Sweet potato catfish hushpuppies
with bread and butter pickle tartar sauce

Ingredients:
1 lb sweet potato, peeled and grated
=2 cups packed
1/2 lb. NC catfish fillets
cajon seasoning
olive oil
1 1/2 cups hushpuppy mix
1/4 teaspoon cinnamon
2 lemons
salt and pepper
oil for frying

Method:
Preheat oven to 500 degrees. Peel sweet potato and grate on the medium grate on the box grater, be careful of your knuckles. Add to large bowl. Season fish with cajun seasoning, lightly or heavy-to your liking, and place on parchment paper lined pan. Slice 1 lemon into thin round slices and place over them over top of seasoned fish. Bake on top rack for 15 minutes.

When done, allow to cool down for 5 minutes, then add to sweet potatoes. With a fork mash fish and mix together well. Add juice of 1/2 lemon and mix in. Add cinnamon, a pinch of salt and a little heavier on the pepper. Then add hushpuppy mix a little bit at a time, stirring well. If needed, add other half of lemon and stir if seems to need a wetter consistency. *add diced jalapeno peppers if you want them spicy!
Heat oil to 350′. Drop a Tablespoonful of mix into oil. It will bubble, fry for 3-5 minutes til deep golden brown. Fry hushpuppies in batches. Allow to drain on a paper towel and cool down a bit before eating. Enjoy with tartar sauce or butter. Great next day!

Bread and butter pickle tartar sauce

Ingredients:
1/2 cup bread and butter pickle chips, chopped
1/2 lemon, juiced
1 1/2 teaspoon Grey Poupon mustard
1/2 cup Dukes mayo
1 cup greek plain yogurt
1 teaspoon chopped dill, optional

Method:
Mix together all ingredients well. Chill in fridge for 10 minutes, and serve alongside sweet potato catfish hushpuppies.

Don is a member of the The American Prawn Cooperative (APC) and they produce a high quality crop of prawns each summer. The fresh harvest is in October and they process an IQF (individually quick frozen) prawn which we have brought to Raleigh for you to enjoy! Currently, we have 16-20 whole frozen Prawns for $14/lb.

The APC provides a contained system that monitors and records all inputs of our prawn Macrobrachium rosenbergi. Our feed never has animal or fish byproducts. We use no chemicals, antibiotics, or hormones with our pond waters and around the farms. Our ponds are designated no fly zones so that no airplanes or crop-duster planes can fly over the ponds potentially polluting the waters. Our naturally deveined Prawns and records allow the APC to provide 100% Traceability of our product. Our efforts provide the most succulent, wonderful tasting Prawn in the world.

NC Freshwater Prawn Recipes

• Pan Seared Prawn
• Edith’s Prawn Delights
• Terrific Prawn Dip and Spread
• Garlic Prawns
• Prawn Gourmet Avocado Salad
• Fried Prawns with North Carolina Chutney

Muscadet Sevre et Maine Sur Lie, “Cuvée La Levraudiere”
Deep and well-balanced with bright, chalky aromas — smells like oyster shells.

“The Perfect Oyster Wine”
- Seth @ The Raleigh Wine Shop

We first met Seth Hoffman Fall 2010 at our first location in front of Seaboard Ace. He stopped by to pickup some soft shell crabs and suggested we work together down the road on seafood wine parings. Fast forward to 2012. Seth, Ryan Fulkerson and Jeff Bramwell have opened an awesome wine & provisions shop on Glenwood Ave. Stop by and check them out.

The Raleigh Wine Shop was created out of a shared passion among three friends and wine industry veterans. The new Glenwood South shop welcomes both wine novice and connisseur with a bright, inviting atmosphere and varied price points on quality wines created with the purity of the fruit in mind. Seth, Ryan & Jeff focus on selecting ‘honest’ wines that use grapes farmed with a genuine care for the land and crafted with a sense of place of origin. As a customer at the Raleigh Wine Shop, you are assured that you will be speaking to an owner that has tasted nearly every bottle of wine in the store and is eager to help you discover the wines you’ll love.

“rockfish (aka Striped Bass) w/ beet greens, courtesy of @localsseafood @wwfm”

He followed this Video Recipe and said it was “Really easy!”

The NC 10% Campaign challenges you to spend at least 10% of your food dollars on locally produced foods to build our NC local food economy.

Join the Campaign to track the demand for LOCAL FOODS across NC and to build our NC local food economy!

A Center for Environmental Farming Systems Initiative www.cefs.ncsu.edu

Great article in the New York Times this week by Melissa Clark:

A WHOLE roasted fish is the aquatic analogue to roast chicken. It’s easy to prepare, forgiving and adaptable.

>> Read the Article HERE