Saturday, February 12th, 9am - 12pm

What's happening on the farms this time of year?   The days get longer, the temperatures higher (on average), and the Winter greens begin to put on new leaves.  Collards, kale, spinach and other hardy greens are all in good supply, as are greenhouse lettuces, and root crops like carrots are sweeter than ever.

The hens are attuned to the changes and begin to lay more eggs!  So be sure and stock up on some fresh farm eggs this weekend.  The health benefits of eggs from free-ranging,  naturally raised hens are manifold. 

The following vendors have eggs on a regular basis:   Gilcrest Natural Farm, Calico Dairy, Barbee Farm, Wild Turkey Farm, Grateful Growers Farm,

Cackleberry Farm (at the Coldwater Creek booth)

From the Fruit and Vegetable Coalition of Mecklenburg Co.: 

Home Vegetable Gardening 101

There is an upcoming class on vegetable gardening offered Saturday, February 19, 8:00am-12:00 p.m. This class is a first-rate way to learn how to grow vegetables, and a real bargain, too. There will be tours to two local gardens after lunch. Instructed by David Goforth, Extension Agent and Cabarrus Master Gardener Volunteers. Lunch and transportation to tours is not provided. For more information or to register, go here.

Chef Charles Semail

    A Saturday morning visit to the Davidson Farmer's Market provides an ample range of fresh ingredients to cook a healthy meal, but on a particularly busy day, Chef Charles's booth can give you a delicious, prepared meal.

    Charles Semail was born and raised in Chartres, France, in a large family. From an early age, he helped his mother prepare elaborate lunches and dinners for a table of eight, forging a passion for food that led to an apprenticeship at 14 years old. At 18, Charles joined the French army as a chef, and he has traveled ever since.

    From 1992 until 1994, Charles lived in California, but after the Northridge earthquake, he gathered his wife and young son into a Volkswagen van and drove east for twelve days, ultimately settling in Charlotte. Within days, he found a new chef job, and he worked as Executive Chef for several restaurants (Eli's Catering, Dean & Deluca, and Quail Hollow Club) until founding Chef Charles Catering in September of 2003.

    Chef Charles's business provides full-service catering for events ranging from two to more than three thousand people.  The hardest part, he says, is to make sure that the client is pleased from the moment he or she enters his business until the last crumbs are cleaned up after the event.

    In June of 2009, during a business drop sparked by the recession, Charles contacted the Davidson Farmer's Market for a different sort of opportunity. By mid-June, with his products proving popular, Charles had his own weekly table where he continues to sell barbeque, chicken, pâté, and more. Whenever possible, Chef Charles buys his meats from Big Oak Farm, Wild Turkey Farm and Gilcrest Natural Farm, fellow producers at the market, and he finds much of his produce there as well.  These decisions reflect his value of the local food industry. 

    Chef Charles believes that it is "good for human beings to try to get back to the old-fashioned ways." The Davidson Market provides a valuable opportunity for this: "When I go to the market, I feel like I'm back in my village. Kids around, mom and dad trying samples, dogs around." The market fosters community, and he finds it important to instill this value in younger generations. 

    Since starting at DFM, Charles's business has blossomed. "The market is great. I have very nice days over there, sales-wise." On one Saturday, he sold out of his breads - more than seventy baguettes and eighty brioches.  "It was my biggest, biggest market since I started at Davidson," he recalls. During the winter months, he sells lots of frozen soups and stews and his pâtés and other charcuterie are consistent favorites all year long.

          This article was written by students of Dr. Shireen Campbell's Writing for Community class at Davidson College.