Location: 188 N. Trade Street, Matthews, NC 28105       Phone: 704-488-4763      E-mail: matthewsfarmersmarket@gmail.com

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Weekly Happenings


Saturday, January 18, 2020

Shouldn't It Be Cold Right Now?

This weekend's dry, cooler weather forecast is welcome news to our growers.  Their winter greens don't like all this unseasonably warm, wet weather we've been getting recently.  Crops end up budding prematurely, only to be damaged by later freezing temperatures.  In spite of these obstacles, our farmers continue to work hard to bring all your favorites including sweet potatoes, Asian greens, collards, kale, turnips, radishes, beets, carrots, lettuce and mushrooms. They are also looking ahead and prepping for their spring harvests.  In addition to fresh produce, you'll also find several local cheeses, jams, artisan baked goods and hot coffee.  So grab a coat and stop by to see us on Saturday.


Vendors attending the market this Saturday (listed alphabetically)

This list has been updated on 1/16/20


Carolina Baskets and Chairs handwoven baskets and hand decorated gourds; free-range chicken eggs. 

Baucom's Best: assorted cuts of 100% grass-fed beef. 

Dancing Bees Honey Farm: local raw honey (also with comb), honey and beeswax products (including new batch of beeswas lavender lotion cups).

Ferebee Farm: naturally-raised, non-GMO-fed, chicken backs and necks, turkey backs, necks, and feet; pork soup bones, leaf lard, and salted fatback; sheepskins; limited supply of free-range chicken and duck eggs.

Good Cup Coffee Co: drip coffee.

Hot Pepper Herb Farm: fresh produce, including collards, chard, pak choy, kale, mustard, radicchio, peppers (limited quantity); cat grass; dehydrated apple chips, hot oils, spicy peanut brittle.

Laughing Owl Farm: fresh batch of Freedom Ranger chickens (whole, boneless breast, thigh quarters and wings; free-range chicken eggs, lettuce, baby carrots, collards, radishes (small black and watermelon).

New Legacy Farms: fresh produce, including spinach, potatoes (Irish & Sweet), green onions, popcorn, carrots, lettuce mix.

New Town Farms: fresh produce including kale, spinach, carrots and turnips; forest-raised, non-GMO-fed pork (chops, ribs and uncured bacon). 

Nonni's Gourmet Kitchen: cranberry chutney, southern chow chow, pepper jellies, nut brittles (pecan, cashew and mixed).  

Nut Hill Farm: Tokyo cross turnips, kale (blue Scotch & red Russian), hen-pecked mustard greens and culinary herbs.

Queen City Kitchen: featuring tiramisu, dulce de leche banana bundt cake and sugar cookies; also muffins, pop-tarts, crumb cake, cinnamon buns, scones, kouign amann, chocolate and almond croissants, croissant monkey bread, assorted cookies, carmelita bars and cranberry apricot granola.

Summer Star Farms: homestead jams and preserves.

Tega Hills Farm: fresh produce, Mizuna (red and green), carrots, broccolini, sprouting cauliflower, lettuce, mustard greens, micro-greens, baby fennel, beets (golden, red, white, Chioggia), arugula, mache, green onions, kale (Toscano, red Russian, scarlet), cut culinary herbs (mint, cilantro, parsley), edible flowers.  

Urban Gourmet Farms: fresh mushrooms, including shiitake, maiitake, lion's mane, trumpet.

Uno Alla Volta: handmade Italian cow's milk cheeses (ricotta, mozzarella, smoked mozzarella, burrata), cottage cheese, goat's milk chevre, yogurt, and cultured butter; fresh pasta, granola.

Verdant Bread: assorted artisan breads. 

Check out our Instagram Feed

Did You Know...?


...Chefs are a catalyst for the market's success and in educating the public about the importance of local foods and supporting local farms


"The chefs who shop at our market and buy from local farmers have been a principal force in driving the local foods movement," says grower Sam Koenigsberg of New Town Farms. "They have made the market what it is today and have helped the market continue to grow. They have that platform - through a plate of good food - to educate people. That plate of local food is the window back to the farm. Chefs have an enormous role in advancing the market and making more local food available for you, the consumer."  

... that the musicians who play so beautifully volunteer their time and talents?


We are so grateful for the enjoyment their music brings.

Check out our guest chefs and musicians from previous Saturdays