Main Season Market:
April - November Hours: 8am - Noon
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What You'll Find At The Farmers' Market Saturday, May 30
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Everything is grown, raised or made within 50 miles of Matthews and sold by the farmer, baker or artisan who produced it, with the exception of fish, which is landed on the North Carolina coast.
 Vegetables:
greenhouse tomatoes, strawberries, raspberries, blueberries, celery, cucumbers, fennel, potatoes (new red Pontiac, new Yukon gold, red thumb fingerlings, German butterball), yellow, zephyr and roly poly squash, kohlrabi, broccoli, beets, turnips, garlic scapes, carrots, radishes, sweet slicing onions, leeks, collards, kale, spinach, boc choi, cabbage, Swiss chard, salad mix, arugula, greenhouse-grown lettuce, field-grown lettuce, micro-greens, culinary herbs, edible flowers
Meats and Poultry:
beef: roasts, brisket, ground beef, short ribs, steaks, stew beef, sliced beef liver, soup bones
pastured chicken: (whole and parts)
 pork: assorted cuts and sausages
rabbit: quartered
Cheese and Dairy:
goat cheese, neufchatel cheese, cow's milk mozzarella, smoked mozzarella, ricotta, burrata, European-style cultured butter
Other Farm Products:
eggs from free-range chickens, local honey and honey products, dried vegetables, dried apples
 Specialty Foods:
handmade ice pops
Chef-Prepared Foods:
quiche, vegetable tarte flambe, tomato gallette
Plants:
carnivorous plants, transplants, perennial plants and shrubs.
Baked goods:
Breads: focaccia, sourdough, whole grain, Vollkorn German rye, sprouted spelt, whole wheat, baguettes, dinner rolls, pita, brioche, raisin bread, ready-to bake biscuits
Sweets: Fresh donuts, muffins, scones, tarts, macaroons, danish, croissants, palmiers, turnovers, cake, cookies, gluten-free items, ready-to-bake cookies
Hand-made products:
pottery, baskets, natural soaps and lotions, beeswax candles and balms
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With more than 40 vendors, the Matthews Community Farmers' Market is the area's largest and most diverse growers-only, local-only farmers' market. Everything is grown, raised, caught, baked, produced or crafted by the local person or family who sells it at market. We support local farms by providing a place for farmers to sell what they grow directly to consumers. The market is open on Saturday mornings year-round. A mid-week market is held during the summer.
Sincerely,
Pauline Wood
Matthews Community Farmers' Market |
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Spring favorites like strawberries are starting to give way to early raspberries and blueberries. Cucumbers, summer squash and zucchini are piling up on farmers' tables alongside beets and carrots. Baskets full of freshly dug potatoes are snugged next to mounds of radishes. Spinach becomes scarce as green beans start coming on. At this time of year it is easy to revel in the beautiful and delicious variety of locally grown produce and feel the delightful anticipation of the fabulous summer bounty to come. We'll have so much available Saturday morning. 
Doug is growing Honey Select yellow sweet corn and Avalon white sweet corn. His first crop ought to be ready the last week of June. Meanwhile, the first planting of Honey Select at
Big Oak Natural Farm is already tasseling and should be ready to pick by the third week of June. By July 4, when
Pat's Pickin's harvest comes in, we ought to be knee-deep in corn. Stay tuned for updates!
Geoff Bragg, chef-instructor at the Community Culinary School of Charlott
Cody Farms will bring limited quantities of
strawberries and raspberries to market.
Cake made from a generations-old French recipe will be showcased at the
Chef Charles Catering table
. The dessert was created by Charles' wife's grandfather, Gaston Lefort, the owner of a deli and charcuterie in the 1930s in Ile De Re, France. The cake was a local favorite and fast seller at the shop for years. Gaston never shared the recipe. When he died 25 years ago, the recipe went to his son, who never shared it either. When the son died earlier this year, the famous cake was a topic of conversation at his funeral - but no one knew what happened to the recipe. It wasn't until a few months later that the instructions were discovered in a bedside drawer. Charles soon obtained a copy and began making the cakes (or gateaux) he remembered from his youth. He has named them for Gaston, calling them Gasteaux, and has added ingredients like strawberries or chocolate chips for some variety.
