Happy Friday! We have a fun Fall farmers’ market prepared for you tomorrow and are excited to introduce you to Strong Arm Baking, our new Guest Vendor. They’ll be providing seasonal baked goods and fresh bread so be sure to swing by and check them out. Also, if you want to squeeze your workout in while visiting the market, bring your yoga mat and join us for Soul Yoga. Registration starts at 9:00 am and the class is from 9:30-10:30 am. This event is part of the Art of Cool Fest and we’re excited to share this program with our market community!
Thank you to everyone who donated supplies for Hurricane Florence relief at the market last weekend. As a reminder, we’re partnering with the Diaper Bank fo North Carolina for a donation drive. You can directly help our neighbors affected by Hurricane Florence by bringing the following new items (in their original packaging) to the Info Table:
Size 4 & 5 diapers
Feminine hygiene pads
The Diaper Bank works with the governor’s office and state and local disaster management agencies to determine how they can be of most help and what items are needed in these communities.
Happy Fall!! The Fall officially arrived last week and the market is filling up with butternut squash, sweet potatoes, and greens.
I would like to send a HUGE thank you out to all of our wonderful customers for helping us gather items to send to the NC Diaper Bank as they support families that were affected by Hurricane Florence. The outpouring of donations, love, and interest in helping was absolutely amazing!
We have a lot of wonderful activities planned for our Fall Saturday markets and we hope you will be able to join us! The Art of Cool Festival will be hosting Soul Yoga this weekend, September 29. Yoga starts at 9:30 am, don’t forget your mat and water bottle!
The Durham Farmers’ Market will also be hosting a Silent Auction on November 10 from 8 am –noon. The Silent Auction will help support our Wednesday Sprouts Kid’s Club during the summer as well as our Double Bucks program at market. All gifts will be local, so come support the market and get a little early holiday shopping done!
Fall officially begins September 22. The change in the season can be seen at market as the produce changes. Tasty squash and greens are a sure sign that Fall has arrived. The veggies that grow during the Fall are full of amazing nutrients that help protect our bodies from the colds that circulate as the weather cools.
The past week has been a stressful time for our state and we are grateful for all of the hard work that our farmers have done to keep food on our tables and in our community despite having to deal with the same uncertainty.
You can directly help our neighbors affected by Hurricane Florence by bringing donations for the Diaper Bank to the market, starting today, going from September 19-29. Please drop your donations off at the Info Table and remember that these items must be new and in their original packaging.
• Size 4 and 5 diapers • Feminine hygiene pads • Baby wipes • Baby formula • Toilet paper
The Diaper Bank works with the governor’s office and state and local disaster management agencies to determine how they can be of most help and what items are needed in these communities. We are already collecting supplies to donate. Will you join us?
PS – If you cannot make it out to the market, you can purchase supplies for the Diaper Bank on their Amazon Wishlist. Thank you for your support
We look forward to seeing you at market today. It is a great chance to get outside and join the community after a long weekend of time indoors.
It is hard to believe, but the Fall Equinox on September 22 is the official mark of the beginning of Autumn. The nights will start to get longer, leaving daylight shorter as cool weather begins to settle in. Birds and butterflies will begin migrating to warmer areas and we will begin setting sweaters and scarves out.
The Fall Equinox marks the start of a new season and the opportunity to make changes in our lives, to declutter and feel lighter. It is the opportunity to “change with the season,” commit to better eating habits and a more active life. For many, summer is a time of traveling and movement, taking care of kids, and making quick meals with as little heat as possible. Autumn is the time to slow down and root into life.
The change in seasons is starting to show at market, moving from watermelons to pumpkins and peaches to kale. Having a few quick meals for each season can save you from eating a bland and boring dinner. Make sure to plan ahead and make an extra serving to save for lunch the next day!
3 honey nut squash (or small butternuts) sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
1 cup quinoa
2 cups veggie stock
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 cup kale, stems removed and chopped
1/2 cup gorgonzola cheese, crumbled
Salt and pepper
Preheat oven to 400 degrees.
Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes. (If using larger butternut squash this process may take longer).
Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
Saute garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted (about 8 minutes).
Mix your quinoa and kale mixture together (you may have extra quinoa, save it for a later use).
Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted. Serve warm and enjoy!
Based on the information regarding Hurricane Florence, the market will be closed on Saturday, September 15.
The Durham Farmers’ Market’s policy is to remain open rain or shine unless we determine that it will be unsafe for vendors and customers. We are committed to our customers and to ensuring that we are open the days and hours that we have published. Our vendors have worked many long hours to provide you with the best products in the Triangle. However, we hope you’ll understand the decision to close the market on Saturday and be there to support our vendors next Wednesday when the market re-opens.
Thank you for your support and we look forward to seeing you soon.
These warm summer temperatures are hanging on and we’re all looking forward to a little relief once Fall arrives at the end of the month. Right now is a time of transition for our farmers and you’ll notice new produce appearing on their tables in the upcoming weeks. If you have a favorite Summer fruit or veggie, be sure to pick it up before it’s gone until next year.
Also, if you were lucky enough to have tasted the meal from Nicole Cardon‘s cooking demo last weekend, you know that you’ll want to make that recipe at home for your family! Check out Nicole’s recipe for Fall Squash French Toast and Honey Skyr Syrup below and surprise your family with a delicious, seasonal twist on a favorite breakfast meal.
Fall Squash French Toast & Honey Skyr Syrup
Serving Size: 10-12 slices or 8-10 people, Half the recipe to serve 4-5.
Ingredients for the French Toast
1 loaf day old bread (Challah, Brioche and Baguette from Loaf are great options)
Butter and any flavorless oil of your choice for cooking
Directions for the French Toast
For the squash cut in half and scoop out seeds. Roast cut side down on parchment lined sheet pan at 375 until fork tender, about 40 min. Cool, scoop flesh and puree until smooth. Can be stored in fridge for 3-5 days or in the freezer 3 months.
For the French toast slice bread into 3/4″ to 1″ inch thick slices and set on a cooling rack to dry out overnight. In a shallow baking dish whisk together squash, milk, honey, vanilla, salt, eggs, and spices. Dip bread in wet ingredients and allow to soak for 30 seconds on each side. Dip all the pieces and set them back on the rack to rest a few minutes while you preheat a skillet on medium. Once skillet is hot, add 1 Tablespoon of butter and 1 Tablespoon of oil and cook French toast in batches about 3 minutes per side or until golden brown. You can keep the cooked slices on a rack on top of a sheet pan in the oven set on warm until all the slices are cooked.
In a medium sized sauce pan combine butter, squash puree, water and honey and bring to boil on medium heat, stirring occasionally. Once boiling allow to boil for 2 minutes.
Add skyr, stir it in and immediately remove from heat. Whisk in vanilla and baking soda. Syrup will bubble and foam, so choose a pan with some space. Let is rest for 3-5 minutes then serve with French toast.
We hope you enjoyed your Labor Day weekend and spent time with your family and friends! Our awesome farmers and their teams were hard at work getting ready for market today and taking care of their farm.
Now that school is back in session, it is time to get ready to fill those lunch boxes! At market this week, we will have cucumbers, tomatoes, and bell peppers, all lunch box friendly. Pair that with a sandwich made with your favorite locally grown meat or eggs on top of fresh bread.
With so many varieties of produce available at the farmers’ market, it’s easy to get overwhelmed or to always go back to what you know. I challenge you to branch out, try something new, and ask questions to the folks who grow your food. They can help you discover your next favorite pepper, tomato, squash, and more.
In my quest to explore the unknown at the market, I was drawn to a large, beautiful squash that I hadn’t seen very often before. I struck up a conversation with a farmer and she introduced me to the Cushaw Squash, an heirloom variety. These impressive green and white streaked squash weigh in at around 10-15 pounds, have a delicious and mild flavor, and last in storage for months after harvest.
They are also one of the heritage foods certified by Slow Food USA as one of their Ark of Taste products. The Ark of Taste works to catalog and bring awareness to traditional foods of distinctive quality that are at risk of extinction. The rare Green-striped Cushaw is believed to have been domesticated in Mesoamerica sometime between 7000 and 3000 B.C., and more recently is a traditional and loved ingredient in Louisiana, Tennessee, and Appalachia.
Long ago they were cut into rings, put on broom handles and then dehydrated over a fire. These dehydrated rings were then preserved and used all through the winter in soups. Hearing about this rich history made me much more excited about the Cushaw Squash and inspired to try something similar in my own cooking.
Another favored method of preparing these beautiful squash that is traditional in Creole cuisine is to quarter it and cook it in the rind, after removing the seeds. Put it in oven and bake until it is soft enough to be pierced with a fork. Serve it in the rind, with butter on top. Another great method is to peel and cut into small pieces and steam until it is very soft. Do not add water as it contains quite enough. Mash and salt and pepper, and flavor with sugar, nutmeg or cinnamon. Stir in a lump of butter, and serve.