Come to the Winter Market this Saturday from 9 a.m. to noon to experience one example of a growing trend in food – convenience that doesn’t sacrifice nutrition and quality. Erica Bell of Erica’s kitchen will be cooking at the Indoor Winter Farmer’s Market, using fresh, local ingredients from our market vendors.

Erica prepares food “simply to enhance flavor without sacrificing nutrition.” She shows that even in winter, great ingredients are available. There will be limited orders available this Saturday but you can pre-order your meal here: https://www.ericabell.com/order

Her menu will include: Indonesian chicken wings, warm Korean BBQ salad (with napa cabbage, butternut squash, green onions, broccoli, and rice with Ssamjang sauce), and cooked apples with yogurt and granola.

Erica’s kitchen offers “a health-driven, seasonal takeout merging nutrient-rich ingredients with a flavor-forward menu that rotates weekly to let you experience tasting ingredients at the peak of their freshness.” Erica is experienced with Argentinian, Lebanese, Asian, Moroccan, Spanish, Indian, French, and Southern cuisines. The Winter Farmer’s Market is excited to welcome her as a guest chef this Saturday Jan. 27. Connect with her at https://www.ericabell.com/ or on Facebook at https://www.facebook.com/bell.erica.

The Winter Market is open Saturdays from 8:30 a.m. – 1 p.m. in the Gus Douglass building at the WV State Fairgrounds next to the Flea Market. Even on the coldest days vendors offer a variety of bread, baked goods, winter vegetables, herbs, pork, poultry, game bird meat, lamb, chair massage, body care products, handmade jewelry, knitted and woolen-wear, one of a kind crafts, handmade clothing, and excellent conversation and community. The Winter Market accepts credit cards, SNAP and EBT.