“But our customers are a very savvy bunch. “Prices for meat may be higher here at the market than in the grocery store,” she said. So many Haywood County farmers now want to sell their beef, pork, turkey and trout at the market that administrators created a waiting list, purposely limiting the number of meat vendors so that those who currently sell can make some money, said James, the market’s adviser and past president. Haywood’s Historic Farmers Market, observing winter hours 9 a.m. That’s true at farmers markets throughout North Carolina, nearly every one of which now has at least one farm selling its own meat. Having that relationship, whether for the producers of pork or produce, is what draws McNeil and others shoppers to Haywood’s Historic Farmers Market. Serving them are meat processors such as Nantahala Meats and Poultry in Franklin and Wells, Jenkins & Wells in Forest City.īuying meat from local producers “sets the stage for having a relationship with the farmer who raised it,” said Maggie Cramer, ASAP’s communications manager. In the past decade, Western North Carolina livestock producers supplying local markets have increased from a handful to 95 beef producers, 70 pork producers, 36 lamb producers, 26 goat producers and two bison producers, according to the Appalachian Sustainable Agricultural Project, which works to connect farmers and buyers in the region. Rich in farmland, Haywood County has some 700 farms and is in the top 20 percent of state beef producers, the department’s statistics indicate. Department of Agriculture & Consumer Services. The number of state farmers classified as meat and poultry handlers has increased dramatically since 2002, according to the N.C.
Slowly meandering through Haywood County’s tranquil farmlands, the winding two-lane…
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