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Davidson Lands Conservancy Nature Festival & Annual Meeting - Sunday, November 6, 2-4 p.m. Look here for more info!

 

YES - the Market is "on" tomorrow!  9 a.m. to noon! Come by the DFM booth for a winter calendar so you will remember that the Market is open year-round (alternating Saturdays through March and then in April back to every Saturday again).

 

Tomorrow will be our first ever Winter Market Chef Challenge! Come to the Market to taste and see what's cooking.  Five local chefs will peel, chop, smash, stir, grill and sautee their Market ingredients to demonstrate that eating in season tastes great!
 

Here's the schedule of events:

8:15 a.m.   Chefs arrive. 

9 a.m.   Chefs receive their mystery items.

9:15 a.m.   Chefs shop for their bonus items.

9:30 a.m.   Cooking begins.

10:15 a.m.   Market-goers judge.

10:45 a.m.   Judging ends.

11 a.m.   Winning Chef announced.

 

Meet the chefs:

Chef Vera Samuels - Johnson & Wales graduate, personal chef and DFM Demo Chef.  Vera!

 

Chef Wes Choplin - Choplin's Restaurant, Cornelius and DFM Demo Chef. Wes!

 

Chef Joe Kindred - Rooster's Wood-Fired Kitchen, Charlotte and DFM Demo Chef.  Joe!

 

Chef Andres Arboleda- FlatIron Kitchen + Taphouse, Davidson and DFM Demo Chef. Andres!

 

Chef Adam Spears - Johnson & Wales graduate and Chef Charles Catering. Adam!

 

Tomorrow will be a day of tasting and shopping, as the Market continues to thrive and vendors bring you the best of their best!

  

Next week's newsletter will feature all the Winter Market Chef Challenge recipes! 

 

This week's Market Offerings here!

 

See you at the Market,

 

*Sponsors of the Day: FlatIron and Wooden Stone

*Community Partners: Davidson College Athletics

* Winter Market Chef Challenge 9-11 a.m.

Order your Thanksgiving feast from Chef Charles.  Dinner feeds eight to 12 people including turkey, sides and dessert.

You can pick-up your meal at the Davidson Farmer's Market before Thanksgiving.

 

Contact Emily with Chef Charles at 704-423-8300 or visit the Chef Charles booth Saturday.

In order to create compost, there are four main ingredients: browns, greens, air and water.  Fall is the perfect time of year to begin to stock-up on leaves or 'browns' for your compost.  After raking your yard, find a nice spot (somewhere aesthetically pleasing to you, that gets a few hours of sun a day) and start dumping your leaves there.  You can get a wire bin to put the leaves in- to contain them a bit better.  Or just dump them in a pile.  If your neighbors aren't composting, go grab their leaves from the side of the road and add them to your leaf pile.  You'll be set with 'browns', a key ingredient to composting, until next fall.  Now all you need to do is add your 'greens'.  More on that next time.

To learn more about home composting the Seeds Community Garden at St. Alban's Church in Davidson is offering a free composting class Saturday, November 5 from 10 a.m.-12.p.m.  You will receive hands on experience with setting up a compost bin, literature on how to maintain and use compost and a wire bin to put in your own backyard.  Register at wipeoutwaste.com  and click under Home Composting.

Happy composting!

~The Compost Lady