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Chefs Embrace Farm-to-Table Movement

Chefs Embrace Farm-to-Table Movement

The Farm to Table movement promotes farm fresh food as well as the knowledge of where your food comes from.

Chick Jacobs | The Fayetteville Observer, N.C.

The Saturday morning market hums with activity, beginning a little after 8 a.m. Locals, some still clutching their first cup of coffee, check the fresh fruits and vegetables on hand.

Merchants greet one another as old friends, inquiring how recent weather has affected their crops. Some don’t sell crops at all: There’s honey, jams and jellies, baskets, eggs, candles, garden plants, even ice cream made fresh on site.

Produce, however, is the major draw. Tomatoes from Cameron, cukes and squash from Shannon, peaches from West End, all tempt passers-by.

After a while, the sound of bluegrass music filters across the field. A local group, the Java Mules, has set up in a shady grove.

There are no secrets at the market. Morris tells a couple how to remove the jalapeno seeds to reduce the heat in their salsa and that yellow tomatoes have a sweeter taste than their bright red counterparts.

“I learned all this over the years, and it’s helped me do what I love doing,” Morris said. “If it helps others, I’m happy to share. Everybody can cook; you just have to be willing to take a chance.”

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Staff writer Chick Jacobs can be reached at jacobsc@fayobserver.com or 486-3515.


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