Two weeks left!
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Fearrington Farmers' Market
Tuesdays, 4 - 6 pm
April through November

Last call for holiday orders!

Wow, this market season has really flown by!  Up until this weekend, I was still halfway in summer harvest mode -- picking peppers and okra by the bucketful.  I hope you all stayed warm and cozy during the recent chill (though the same cannot be said for my peppers and okra).  The weather looks nice for Tuesday, so come on out for the second-to-last market of the season!

We'll have plenty of seasonal produce to choose from, including a wide assortment of winter squashes for your holiday pies.  But if you aren't up for baking one from scratch this year, Gramma D is still taking orders!


This Week's Featured Vendors

Field Sparrow Farm will have available a variety of produce; carrots, beets, dill, chard, kale, collards, radishes, napa cabbage, green peppers, large eggplant, lettuce, herbs, purple globe top turnips, watermelon radishes and daikon radishes! We hope that you come ready to try some new recipes this week! 
Gramma D will be at market with all your sweets and treats!  We are taking orders for Thanksgiving Day pies.  Don't forget to get your orders in!  See you real soon!
Heartstrong Farm will be there Tuesday with baby beets, carrots, cabbage, collards, fennel bulbs, endive, and cilantro.
Paradox Farm Creamery will be there to meet all of your cheese needs! 
Peaceful River Farm

This week we'll have salad mix, Cherokee Purple Tomatoes, baby arugula, baby Red Russian Kale, baby mustard mix, baby carrots, escarole, parsley, spinach, collards, broccoli, and Rainbow Swiss Chard.  We'll also have baby mixed beets; Red Curly, Green Curly, Mixed, and Dino Kale; Romaine, Buttercruch, and Summercrisp Lettuce; Red Round and French Breakfast Radish; Purple Top Turnips; Green, Red, Savoy, and Napa Cabbage; and Shishito, Poblano, Carmen, and Bell Pepper.

We had a full class on Saturday with Chef Cate Smith and Lee preparing delicious, plant-based recipes for the holidays with an enthusiastic response to the tastings.  "We'll be back," is an oft-repeated response to our classes and farm dinners, and now, you can give a gift that is sure to delight friends and family -- gift certificates for healthy cooking classes, farm dinners, and/or produce boxes picked up at the farm.  Go to for more information and to purchase online.

Larry and Lee Newlin
Perry-winkle Farm
Saturday morning was quite chilly as we headed off to the Saturday market in Carrboro. The  "way below" average temperatures brought the first "killing frost" to Perry-winkle.  In preparation for the colder weather we picked all the peppers and eggplants that we could. The good news is that we grow a lot of fall vegetables that can take colder temperatures, so this week we will still have bunches of kale and collard greens, a basket full of savoy and smooth skinned fall cabbage and lots of spicy arugula. And as I said there will be lots of sweet and spicy peppers and loads of eggplants as well. 

We will have a cooler full of frozen Freedom Ranger chicken at market.  There will also be some eggs from Michael's pastured laying hens.  Remember to come early, it will get dark around 5:30 and we will be packing up the van!
Mike Perry and Cathy Jones
Growing for our neighbors since 1991

Poverty Hollow Farm Kitchen

We will be at the market this week. Haven't put much thought into what to bake, but we will have a couple of yeast breads, sweet breads, and big cookies. Still a great selection of jams and pickles. Don't forget to come out early -- we start packing up around 5:00!

Joan and Ellie 919 742-5442
The following vendors also plan to be at market this week:

Angelina's Kitchen
Cane Creek Farms
Crystal Glen Alpacas
Eco Farm
Four Oaks Farm
Grand Hope Farm
Katherine's Garden
Pomegranate Kitchen
Red Roots Farm
Valley View Farm

Visit our website to learn more about all of this season's vendors.

Farmer Foodshare

Don't forget to stop by the Farmer Foodshare table and say hello to Beth!  Your donations are greatly appreciated and go directly toward providing fresh, healthy food for those in need.

For more information, visit their website at

Have you seen the fantastic Blue Hubbard squash from Four Oaks Farm?
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