Main Season Market is every Saturday from 8am-12pm. No early entrance to the market this season due to new safety protocols and face masks are required at this time for entry. Contact your vendor for curbside pickup of preorders on Hunt Street by the Pavilion Garden. (See all hours.)
I absolutely love winter veggies at the Durham Farmers’ Market! The variety of greens can be used for salads, stir fry, and sandwiches. Roasted sweet potatoes are a delicious staple in my weekly meals and can be used to make tasty pies or even muffins.
What I really enjoy during the winter is taking these veggies and making warming and satisfying recipes that I can have in the fridge and eat during the week. This way, I know that I am eating something that is both good for me and will warm me up after a cold morning outside. These enchiladas have sweet potatoes and kale in them, both easy to find on Saturday at the market! My family and I can usually finish these off in a couple of days but they freeze well if you want to make an extra batch to have as a freezer meal for busier days.
Winter veggies also lend themselves well to preparing ahead of time and making harvest bowls throughout the week. Think roasted carrots, Brussels sprouts, and sweet potatoes on top of a bed of rice with a tasty dressing. The combinations are endless!
One of the best recipes I have tested this winter has been an amazing pad thai recipe. This recipe replaces noodles with veggies and is a wonderful representation of so many tasty veggies that are grown by the fabulous farmers at the Durham Farmers’ Market!
We always love to talk about food and recipes at the market. Our farmers are experts on preparing everything from collard greens to bison meat chili and enjoy sharing their recipes and getting to know YOU, our loyal market customers. We look forward to meeting you and talking about food soon!
Grab your raincoat and visit the market tomorrow to pick-up all the ingredients you need to make a delicious meal for loved ones this weekend! There’s nothing better than trying a new recipe, listening to music and spending the weekend with friends and family. Even though it will be rainy, we hope you’ll join us tomorrow morning to spend time with your community.
Also, please note that the parking lot on Morris Street maybe closed on Saturday morning for repairs (weather dependent). There is still plenty of parking along Foster Street so you’ll be able to easily access the farmers’ market. Thank you for your patience and cooperation.
What’s for Dinner?
Beet, Lentil & Sweet Potato Soup
This soup is perfect for rainy weather. Don’t forget to add your favorite meat to this recipe and serve with a side of bread and cheese from your farmers’ market vendors.
1 onion, chopped
2 cloves garlic, minced or crushed
1 lb beets, peeled and diced
1 lb sweet potatoes, diced
3 medium carrots, sliced
1 celery stalk, chopped
2/3 cup dried lentils, rinsed
5 cups veggie or meat stock
1/2 teaspoon dried thyme
1/2 teaspoon turmeric
1/2 teaspoon paprika
Salt & pepper, to taste
Heat olive oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and stir for 1 minute.
Add the beets, potatoes, carrots and celery. Stir for 1 minute, then add the lentils and thyme, stir once, and then pour in the stock. Add the turmeric, then bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender (about 30 minutes).
Stir in the paprika and simmer the soup for another 15 minutes.
What crazy weather we’ve had this month! Rain and above-average temperatures certainly present their own set of challenges for our farmers. Chat with your vendors tomorrow and learn how they’re doing this growing season. We love our customers year-round but we’re particularly grateful when you bundle up and join us in rainy weather. Thank you for your support and we’ll see you tomorrow!
What’s for Dinner?
Roasted Carrot-Apple Soup
This soup will warm your soul during the rainy weather. You can add chicken or your favorite meat to this recipe, and don’t forget to serve with your favorite farmers’ market bread.
10 medium carrots, peeled and chopped
1 bunch scallions, chopped
2 apples, cored and roughly chopped
1 tablespoon olive oil
2 cups veggie broth
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1/2 teaspoon celery seed
1/4 teaspoon ground ginger
Preheat the oven to 425 degrees.
Place carrot, onion and apple on a baking dish, drizzle with olive oil, and toss.
Bake for 30-45 minutes, or until all veggies are tender. Stir the veggies every 15 minutes.
Blend all remaining ingredients together until completely smooth. Enjoy!
We’re excited to celebrate Valentine’s Day with you at the market tomorrow! While we understand why some folks aren’t head-over-heals for this holiday, we believe there is a way you can meaningfully celebrate February 14. Pick up fun and free cards to give to your special someone at the Info Table tomorrow and fill out your card on the spot if you’re feeling inspired. We’ll have several sweet cards for you to choose from and all the art supplies you need. While you’re at it, consider creating a home-cooked meal with food from the market or take home a bouquet of fresh-cut flowers and some handcrafted chocolates. Choosing to spend your Valentine’s Day budget at the farmers’ market also means you’re showing fondness and appreciation for your local farmers and crafters. We look forward to helping spread the love throughout our community this weekend!
What’s for Dinner?
Cheesy Broccoli, Butternut Squash
& Sausage Casserole
Cook this hearty meal and save the leftovers for lunch during the week. This recipe is adapted from Inspiralized.
1 medium butternut squash, peeled and diced into small cubes (Note: Can use any squash of your choice or sweet potatoes.)
1 large head of broccoli, chopped
1 pound bulk sausage, flavor of your choice
1 cup cooked quinoa
6 oz. cheese from your favorite farmers’ market vendor, grated
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
Salt and pepper
Preheat the oven to 375 degrees. Grease a casserole dish or use parchment paper.
Saute the sausage for five minutes. Set aside.
Place the butternut squash cubes and broccoli in the casserole dish. Season with garlic powder, onion powder, red pepper flakes, salt and pepper. Stir together to combine.
Add the partially-cooked sausage and half of the grated cheese to the casserole dish and stir to combine.
Cover the casserole dish with foil and bake in the oven for 30 minutes at 375 degrees.
Remove from the oven, stir, and sprinkle over the remaining cheese and cooked quinoa. Cook uncovered for 10 minutes or until cheese melts.
Are you planning to watch the Super Bowl this weekend? Whether or not you’re a football fan, we hope your weekend is filled with quality time with family and friends. Below are simple suggestions for a game-day meal or a family potluck:
Cheese and crackers. Need we say more? We have several delicious cheese vendors ready to share their savory treats with you on Saturday.
Salsa. Did we mention how much we love our farmers and admire their dedication? Because of their hard work, you can enjoy greenhouse-grown tomatoes in the dead of winter, which you can easily turn into the perfect salsa! Or check out prepared jars of salsa from our vendors.
Looking for something a little more interesting? Whip up some beet hummus and serve your favorite seasonal veggies, such as carrots, on the side.
It’s easy to quickly prepare deviled eggs using pasture-raised eggs. Yum!
Want something a little more filling? Pick up any type of meat from our vendors for a hearty meal. It’s a great time to break out your crock pot and brew a delicious chili.
Don’t forget your drinks! We have you covered with kombucha, mead, beer and more.
Our list can go on and on. Support your local food producers and our Durham community through your Super Bowl food choices this weekend and enjoy the delicious flavors of winter.