 Shamba Farm is a small family farm in Culpepper, VA. Lucia and her husband started farming three years ago. They grow vegetables, a variety of beans, herbs, berries, fruit trees and flowers. Lucia's husband is from Wisconsin and she is from Kenya. Lucia's farther was a farmer in Keya and grew lots of flowers and macadamia nuts for export. All the vegetables and berries were taken to the market, which is where Lucia developed her passion for gardening - because her father taught her so much.
Lucia's greatest challenge is that farming in tropical weather is very, very different from farming in Virginia with seasons. She is still learning and is looking forward to expanding and trying to grow more products. Lucia specializes in gourmet and international produce. The first weeks of market, Lucia will be bringing edamame beans.  Founded in 1994 by Vera and Joe Port. Vera's scones are big and loaded with great things. These unique scones have become a favorite and a local staple at the West End Farmers Market. The cinnamon raisin bread a sweet sticky sensational bread. The turnovers and pastry squares are made from puff pastry dough and filled with delicious fruit. The almond horns are filled with marzipan rolled in almonds, baked and then dipped in chocolate - who could resist? They even make gluten-free products!
 Based in Peach Bottom, PA, Tommy Tompkins has been with the West End Farmers Market since the first year when there were only six vendors. He is famous in the community for the cave aged cheeses he sells. It is easy to join the ranks of devoted Tommy customers once you taste his cheeses.
Although the name suggests only dairy, baked goods and canned products are also available. Most of his wares are made by the Amish, the rest are made by Mennonites. The dairy products are the ones they are most proud of, including seven pre-packaged cheeses - which are not the typical run-of-the-mill cheese. They are produced from pasture-fed cows that are free of antibiotics and hormones. No chemicals are sprayed in the fields.There are eight farmers in all. All of them practice old fashioned farming. One farm's milk has been certified as “Kosher” by a group from Baltimore. The yogurt, as can be attested to by other consumers, is of the finest quality too. It is made from the milk of grass-fed Jersey cows, free of hormones or antibiotics. It is about equal to Greek style yogurt in richness and thickness, although they are made with different processes. My favorite flavor above all is the black cherry! Can't wait until it is the season for that! More information is available online at www.amishcheesestore.com. Ole Pioneer’s Kitchen (OPK Foods Inc.) was founded in 2005 by Argentina-born Grace Brock of Vienna, VA. Their products are made and packaged in their semi-commercial kitchen. Absolutely no private labeling. OPK products are made with meats from local Virginia farmers, including:
One market favorite is the sausage biscuit breakfast sandwich. Yum!  Updated to add:
Sadly, as of August 1, Grace Brock (and therefore OPK) will be out for the remainder of the 2011 season due to an injury. We all wish her a speedy recovery! According to Epicurious, you should be looking for local asparagus and spinach.  The ingredient description for spinach is based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
If you view recipes, it returns a search for 644 results, including Baby Spinach and Raspberry Salad, Spinach Phyllo Pizza and Sesame Spinach with Ginger and Garlic. One of my friends at work asked me this and you may have been asked the same question. Here are some talking points:
  Farm-To-Table director Trista Grigsby in Rappahannock, VA works to to introduce young people to locally raised, healthy foods. The Healthy, Hunger-Free Kids Act of 2010 authorizes federal funding for school lunch programs and increases access to healthier foods to all children in public schools.The new law will help schools provide better choices, with a goal of reducing malnutrition in children who are obese and whose families do not have the resources to give them enough food - and make it a little easier for schools to purchase locally raised foods.
A great place to take a walk with your friend. Kids play at the tot lot with their parents. Dogs and their owners can be seen together at all times of the day, rain or shine. It's a wonderful place - especially now that it's spring! Check out all the pictures on our Facebook page.  Every Sunday, the vendors bring their goods to the West End Farmers Market. Their produce picked the day before, their baked goods made earlier that morning - the best way to experience freshness. And despite the fact that the market is thriving, there is always a little extra. Small farmers usually do not have the resources to keep produce fresh for more than two days and bakers will not sell stale goods.
Food systems are usually organized like this - designed to channel large amounts of product through centralized locations, like farmers markets and supermarkets. This system is not perfect. Gleaning is an activity often missing - and this is where the volunteers of Bread for the City step in. Bread for the City is a non-profit organization that helps vulnerable residents of Washington, D.C. Among their comprehensive services, they provide nutritious food to hungry people. They go to various farmers markets and farms to glean surplus vegetables and fruits. Tonya Hamilton, a Community HealthCorps Member, is the new Gleaning Coordinator. This week she confirmed that Bread for the City will continue gleaning at the West End Farmers Market. She will begin on Sunday, May 1. All your favorite vendors will be at the market on May 1 - and hopefully a few more to add to the spice and pizazz of our market. We look forward to welcoming new vendors selling pickles and more prepared foods.
Our vendors as of today:
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West End Farmers Market
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