More than 20 local farmers will gathered to showcase products from West Virginia and the surrounding areas available during cooler months: locally raised meats, eggs, cheeses, fresh produce, breads, jams, jellies, nuts, honey, fruits, woolen products and more.
In addition to our usual folks we see at the market, Birch Root Farms had goats milk soap, lotions and lip balms. The Custard Stand was there with hot dog chili sauce and chili soup. Family Roots Farm had tons of maple products - like syrup, sugar, candy, granola, fudge, cotton candy and nuts. Glascocks Produce had lots of apples, cider, squash, onions, potatoes, and lettuce. Hearts of the Meadow Farm had lamb and mutton. Kreative Artz by Kimberly had soaps, scrubs, balms and lamps. Ridge Roasters brought locally roasted coffee and coffee beans. Rimfire Apiary had honey, and Spring Valley Farm and Orchard had a number of apples, greens, leeks, squash, carrots, cabbage, beets and potatoes.
"This is a great opportunity to highlight the amazing variety of products available in the winter months," said Bryan Cheslock, president of the Morgantown Farmers' Market Growers Association, which is hosting the event in coordination with WVU Extension Service Small Farm Center. "Our farmers are a major economic driver, and this event not only boosts local business but supports our community with fresh, delicious goods."
Local Food Dine Around
In addition the fresh produce and goods, this year's event featured the new Local Food Dine Around and the Cast Iron Cook-Off.
Local restaurants will served up specialty dishes that were available for purchase. Chefs from Hill & Hollow, Morgantown Brewing Company, and Garcia's Grill, among others, will prepare entrees with locally grown foods so diners can fill their bellies while browsing the market.
Cast Iron Cook-Off
The Cast Iron Cook-Off, which is a cooking competition that celebrates food, culinary heritage and sustaining the local farm-to-table movement, pit chef against chef in a competition to cook the best meal.
Inspired by Food Network's "Chopped," chefs had 20 minutes to pick their ingredients from the market and prepared their meal in 1 hour and 15 minutes. The five chefs were then judged on their dishes.
The Cast Iron Cook-Off competition, hosted by the Collaborative for the 21st Century Appalachia, recognized a Grand Champion and Best Overall Dish at the Awards Ceremony. A Junior Cast Iron Cook-Off competition was held simultaneously with up to eight teams of high school students and a mentor.
This event, which was sponsored by City Neon, is open to the public. The entry donation of $2 was help benefit Empty Bowls Monongalia.
For more information, visit http://smallfarmcenter.ext.wvu.edu/events/winter-blues-north-farmers-market or http://castironcookoff.org/.