Are you interested in vending at the WWFM? Contact email@example.com for more details.
Visit our What's At Market page for a weekly list of vendors and products.
This page is updated every week with products our vendors will be offering at market on the upcoming Saturday.
Saturday Market Vendors
*Coleman Girls Farm-
Small diversified farm raising animals with respect and love. Taking care of the soil, the air and the water for future generations. Know your farmer. Call to make an appointment to come see how we do things.
Coleman Girls’ Farm
Whole and halves
Grass fed Beef -start to Finish
Rib eye steak
Chorizo bulk and link sausage
Mild Breakfast sausage bulk
No goat available this week
Pastured Lamb -start to finish
Sausage – Pork
Mild Italian bulk
Handmade Goat milk soaps
Assorted soaps lotion bars and lip balms
Now Under Coleman Girl’s Farm Tent
Hillsborough Goat Cheese
Local honey 1lb jars
*Culture Soap- Culture Soap produces natural and naturally derived bath and body products, including natural soaps and body washes, body scrubs, bath salts and more. Each product is produced in small batches to guarantee quality and made right here in Raleigh, NC.
*Fickle Creek Farm- Fickle Creek Farm is a diversified, small-scale farm in the Piedmont of North Carolina. We utilize approximately half of the farm’s 215 acres to provide farm-fresh, healthy food to our community through careful environmental stewardship, sustainable practices, and humane animal treatment. Vegetables and fruit are naturally grown without synthetic chemical inputs. All livestock is raised without use of antibiotics or hormones. Chickens, ducks, turkeys, and pigs range freely on pesticide-free pastures and in woods and are fed locally-milled, vegetarian feed. Cows and sheep are raised on pesticide-free pastures. We share our farm with others through farm tours and a farm-stay accommodation.
Best ways to learn more about Fickle Creek Farm:
Fickle Creek Farm at Market on Dec 3.
Order what you need for your holiday tables!
FRESH BEEF THIS WEEK!
Filet, NY, Ribeye, Boneless Sirloin, Skirt
Chucks, Pots, Eyes, London Broils, Rumps
Ground, Patties, Ribs, Shanks
Soup Bones, Liver, Kidney
Save 30%: Smoked Ham Steaks, St. Louis Ribs, & Bacon Ends,
Save 20%: Bone in Lamb Stew Meat, Lamb Ribs
Farmstead Jersey Cow Cheeses & Grass Fed Pet Milk
Asiago, Camembert, Farmers, and Swiss Type cheeses.
Full Range of Chicken
Boneless Skinless Breast, Wings, Leg Quarters
Whole Chicken, Liver, Hearts
Garlic Rosemary Sausage
Chicken Skin – only $4 a bag; Great for crisping up and eating with flavorful dips.
Backs, Feet, and Necks
Lots of Lamb! Preorder by Noon Friday!
Rib & Loin Chops, Loin Roasts, Leg & Shoulder Roasts, Sirloin Steaks
Shanks, Stew Meat, Merguez Sausage, Ground
Livers, Hearts, Kidneys, Bones
Smoked Sausage Links: Jalapeno, Green Pepper and Onion, Andouille
Bulk Sausage: Chorizo, Country, Hot Xtra Sage
Loin Chops, Shoulder Coppa Steaks, Boneless Loin Chops / Cutlet
Boston Butts, Picnics, Boneless Loins, St Louis Ribs, Baby Back Ribs, Belly
Smoked Ham Steaks, Smoked Hocks, Smoked Shanks, Smoked Neck Bones
Jowl Bacon, Belly Bacon
Get a Taste of the Farm … Every Month
Rolling CSA Monthly Meat and Egg Enrollment Continues!
Enroll now for CSA Monthly Meat Box and Monthly or Bimonthly Egg Box.
Active Meat CSA members get a 7% discount on ALL products !
— Dry Cured Pork Items Made with 100% FCF Pasture & Woodland Raised Free Range Pork Spanish Style Chorizo * Hot Sopressata Salami * Milano Salami — OUR PRACTICES are Regenerative and Sustainable Rotational Grazing Management & Annual Cover Crops Pasture & Woodland Based & Organic Practices for all Vegetable Perpetual Farmland Conservation Easements & Certified Living Wages — **Beef & Lamb: Pasture Raised; 100% Grass Fed & Finished ** **Pork: Pasture & Woodland Raised Free Range ** **Chicken: Pasture & Woodland Raised, NON GMO Fed, Free Range ** **Hen Eggs: Pasture Raised, ** **Veggies: Never Sprayed **
*Gabor Farms- We are not a big farm, but we have a big heart and big ideas on making food accessible, affordable and exciting. We farm on three locations in Richmond County, NC. Our primary location host our mushroom grow rooms which consist of 40′ temperature controlled shipping containers, and our sterile lab which is housed in a separate building complete with classroom setting.
We grow vegetables in open fields, caterpillar tunnels and are rebuilding our hydroponic greenhouse this fall. Our seedlings get their start on a heat mat then spend 1-2 weeks in the nutrient rich channels where they get their initial boost and growth. Normally we pot and sell from this stage to other growers, but have been experimenting with other methods this year, including placing plant cuttings in our mushroom grow room to enhance and speed up root growth.
This week we’ll be bringing mushrooms, kale, beets, carrots (some).
*Garden Life Production- A small urban farm located in Wake Forest. We use sustainable and responsible growing methods to grow beautiful crops of specialty tomatoes, juicy crisp lettuce, spinach, mustard greens, kale varieties both in pots and freshly cut, perennial shrubs and flowers that are low maintenance and that thrive in our climate. Various seasonal produce, beautiful fresh cut flowers and many more.
This week’s offerings include ornaments, wreaths, dried flowers, and more!
*La Recette Patisserie- September 2015, Djamila started La Recette Patisserie and it was the most fulfilling and nerve-wracking decision. She is fascinated by how she can take simple ingredients and turn them into edible art. She is excited you have chosen La Recette Patisserie to be part of your special day! Your cake is one of the most important accessories to your special day and her job is to make it memorable and delicious. There is a story behind every cake, which makes it unforgettable. Your special moments are important to her. She aims to deliver high quality products and outstanding services.
Here is what we will have this weekend. Croissant, labaneh and zaatar danish, chocolate croissant, breakfast danish, orange and cardamom financier, pecan pie brownie and chocolate tarts.
*Locals Seafood- Our mission is to sell seafood caught by North Carolina fishermen. Locals Seafood started selling NC shrimp from the back of a truck in 2010. Co-founders and college buddies Lin & Ryan started the business when they noticed the lack of high-quality local seafood available in the Triangle. Today, our team drives to the NC coast 3 to 4 times a week to buy fresh seafood. We bring it back to Raleigh where we cut, pack, and sell it. We believe everyone in the state should have access to NC’s coastal bounty. After all, it’s your public trust resource.
Fresh Shrimp, In-Shell Oysters, Red Drum, Black Drum, Flounder, Swordfish, Trout + Yellowfin Tuna
Our most popular items often sell out before the weekend. We encourage customers to reserve their weekend purchases ahead of time. Cutoff time is noon on Friday.
This Weekend’s Features
*Michael’s English Muffins- Bringing you the freshest English Muffins in Raleigh, NC. Unlike anything you have ever tasted!Our offerings include original, cinnamon sweet potato, rosemary olive, blueberry, and everything muffins. We’ll also be bringing sausage, egg and cheese, bacon, egg, and cheese, and egg and cheese breakfast sandwiches.
*Muddy Dog Roasting Company- Family owned & operated artisan coffee roastery. Purveyors and blenders of specialty tea. Pre-order online, by 3:00 Friday, for pick up at the market.
This week we’ll be offering – *coffee beans * hot coffee, *loose leaf tea, *holiday gifts
*Free samples available*.
Check us out at: www.muddydogcoffee.com
Redbud Farm, owned and managed by Clay Smith and Nancy Joyner, began in 2009 to grow a wide variety of vegetables and herbs. It is located in Alamance County on the land where Clay grew up on a family farm that has been owned by the family since 1945. From the beginning of Redbud Farm, organic practices were used, and the process to become certified organic was complete in the summer of 2009 through Quality Certification Services. Redbud Farm specializes in vegetables and herbs including heirloom tomatoes, potatoes, sweet potatoes, peppers, eggplant, various squash, green beans, broccoli, cauliflower, cabbage, lettuce, kale, garlic, ginger, basil, and cilantro.
Redbud Farm is fortunate to be one of the original vendors at Western Wake Farmers Market, selling produce since May 2009. The opportunity to build relationships with customers, watch children grow over the years, and enjoy the community at WWFM is a great experience. Clay and Nancy enjoy the direct contact with people at the market and providing individuals and families with organic, local, flavorful, fresh food.
This week we’ll be bringing lettuce, kale, collards, cabbage, broccoli, fennel, garlic, sweet potatoes.
*Sharpzilla- Sharpzilla can sharpen anything you need! Whether it’s knives, scissors, shears, or mower blades, Sharpzilla can sharpen them all! Not only that, but you can enjoy the rest of the market while he works his magic or watch the master while he works! Only $5.00/knife.
This week I’ll also be bringing handmade cuttinging boards. They’re perfect for carving your turkey, as a serving piece for a charcuterie boards, and more!
*Shy’s Fresh Eats- SFE is a Black-owned, woman-owned business that provides gardening and food growth education, fresh produce, & a range of herbal products for culinary & personal care use.
We’ll be bringing:
Holiday gift sets
Herbal body scrubs
Herbal bath salts
Garden grown herbal tea
Cider by the cup
Hot cocoa by the cup
*Simply Sweet- My menu will consist of at least 12 options, and I will change up options of the menu every week as well. I will offer gourmet cookies and bars, cupcakes, sweet breads, pies, tarts, Bundt cakes, cakes, etc..
*Zephyr Family Farm- Zephyr Family Farm was created in 2020 when we, Amanda and Steven, took a hard look at our life (like so many folks) and decided to change our “long term” farm plan into a “right now” farm plan. In 2021 we found something we thought was impossible, farmland for lease in Wake County! This allowed us to keep our current home AND have a farm. With that we took a big leap and became full time farmers. The land had poor, overworked soil and no infrastructure, so we got busy. We set up drip irrigation, installed solar and generator power and a trailer so we have farm facilities. We also shaped our fields, planted cover crops and grew some test crops to get to know the soil better. In June of 2022 we started selling produce!
We focus on two main things when choosing what we grow. First and foremost we love Southern heirlooms! We grow several that are special to our family history and we enjoy sharing those connections. Whether you’re from the south or not, we think it’s really cool to eat a veggie that’s been loved here for generations. Second, we focus on crops that help us adapt to the climate crisis. We seek out crops that can handle these changes and help us feed folks as we try to deal with this emergency. It also pushes us to learn about the wider plant world and other peoples culinary traditions. A plant might be new to me, but it’s not “new”. When I learn about a plant my goal is to center their traditional connections as we make new ones.
All the work on the farm is done by us (our three kids and dog are there for emotional support lol).We currently have just under an acre in production, with another half acre in cover crop.We use only sustainable practices on our farm and passed our Certified Naturally Grown inspection earlier this year. For us, sustainability looks like building soil health by reducing tillage practices to a minimum, using cover crops and crop rotation practices to manage weeds, pests and diseases, and using natural fertilizers, pesticides and herbicides very sparingly. We also constantly evaluate our practices to see where we can reduce the use of plastics and fossil fuels.
We have big plans for the future, apple trees, bees, chickens…the dream list is long. But, if we can accomplish all this in a year there’s no limit to what we can do. We hope people will enjoy what we grow and can’t wait to meet new folks.
We’ll be bringing greens. Collards, kale, bok choy and green onions.