Open year round on Saturdays.
April-November, 8:00-12:00
December-March, 9:30-12:00

Join us for a healthy food choices

& lifestyle presentation!

Who's at the market this week?

Each week we provide a list of vendors attending the market. However, last minute changes happen after the newsletter is sent. Please check our Facebook and Instagram pages for up to date information.

Click here to find out what's at the market this week.
What's new?


The WWFM has been nominated in not just one, but two categories in the Raleigh's Best of 2022 contest! The first, and most important category, is farmers markets. Look under the "shopping" category and scroll down to the "farmers market" subcategory. We've also been nominated in the "live music" subcategory. The category is "things to do". Voting ends on Friday, August 19th. Please vote daily!

Some of you may already know about Ted and Nancy's son, Luke.  They apologize for having to leave the market so abruptly.  Here's a message from them..

"Ted and Nancy's middle son was in a horrific motorcycle accident Aug. 4. He was hit by an ambulance (ambulance's fault) in Pinehurst and has been in UNC Hospital ever since. We are on Day 15. Thank you all for being such great customers. We love you all."

Our thoughts and well wishes go out to the family.  We're looking forward to having Kalawi Farm back with us next year.

Join us tomorrow, from 9:30-11:00 for a special presentation by Girl Scout Troop 3273.  Part of their presentation will include various small activities including, but not limited to, matching games and puppet shows, so, bring the kids!

A word from the Girl Scouts:

"Hello, we are Girl Scouts from troop 3273. We are currently working on our Girl Scout Silver Award project, which is a Take Action Project that makes a lasting impact on an issue that affects the community. For this project, we are giving presentations about the importance of nutrition and physical activity. We discuss various topics including hidden sugars, outcomes of unhealthy food choices, food portions, learning how to read nutrition labels, as well as exercise and physical activity."  

It's squash season!  Now, what to make with all that squash?  Squash casserole, of course.  And, the nice thing is that you can substitute ingredients and make it your own.  This is only one recipe.  Do a Google search if you're looking for something different.



  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 pounds yellow summer squash, about 6 medium squash, washed & sliced ¼-inch thick (Redbud Farm, Jones Farm)
  • Salt & freshly ground black pepper, to taste
  • 2 cloves garlic, minced (Redbud Farm)
  • ½ cup sour cream (Oberweis Dairy)
  • 1 egg, beaten (Coleman Girls Farm and Fickle Creek Farm)
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • ½ cup freshly grated (Fickle Creek Farm has different cheese you can substitute)
  • Parmesan cheese, DIVIDED
  • 18 golden butter crackers, finely crushed (about ¾ cup cracker crumbs)
  • 2 tablespoons butter, 



  • Heat a large pot or Dutch oven over medium heat. Add olive oil and butter and swirl to melt and coat. Add the sliced squash, season generously with salt and pepper, and sautée for 10 minutes, stirring occasionally. Cover the pot with a lid and continue cooking for 15 minutes longer, stirring every few minutes, or until the squash is very tender. Stir in the minced garlic during the last 5 minutes of the cooking time. Add more salt and pepper until the squash is well-seasoned.
  • Adjust oven rack to the center position and preheat the oven to 350°F. Grease an 8-inch square casserole dish with softened butter or spray with nonstick cooking spray. Transfer the cooked squash to a large bowl and mash it with a potato masher to desired consistency. Mix in the sour cream to cool down the mixture (so that the egg doesn't scramble), then stir in the egg, cheddar, and ¼ cup of the grated Parmesan until well-blended. Transfer mixture to the prepared baking dish and smooth the top.
  • Sprinkle the top of the squash mixture with the cracker crumbs and the remaining ¼ cup Parmesan, then drizzle with the melted butter. Bake for 30 to 40 minutes or until bubbly and golden brown. Serve warm.

We are in desperate need of board members. Please read our market president, Jim Pellegrini's, letter below.

Dear WWFM community,

Greetings during this 2022 market season!

The Covid pandemic is technically in the past (we hope), and it is time to start rebuilding a significantly diminished WWFM. The good news is, we lived (barely). The bad news is, there is not yet a "new normal". We could cite lots of facts and figures, but the bottom line is that weekend farmers markets that survived have taken a hit that rivaled restaurants and other hospitality businesses. As the economy has slowed with inflation, the difficulty faced by market vendors and markets continues.

At this time, we are recruiting an enlarged Board of Directors. We can use many talents - to name a few: volunteer recruitment and management, fundraising, administration, programming, and more. Prior experience, while always helpful, is not necessary. We need your energy, common sense, and understanding of how our community is motivated. We need you! We would like to arrange an info meeting toward the end of August, and encourage you to reach out to ask questions and express interest. Please email our market manager,, who will help us coordinate a meeting of interested parties.

Thanks in advance and we look forward to your interest!

Judson and Lang are making a return visit this season.  Join us from 9:30-11:30.

About Judson & Lang

Judson Hair is a musical storyteller. His original songs open the "mind's eye" to powerful emotions and vivid imagery. Both lyrically creative and melodically strong, Judson’s music will grab your imagination, taking you on a compelling musical journey.

Lang Baradell spent the first part of his life in Meridian, Mississippi, the home of Jimmie Rodgers, who blended influences to create music that defied categorization, and Lang have tried to follow his example. Celtic tunes, Piedmont blues, Appalachian traditional music, and classical guitar have all influenced his style. Find out more at

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