Category: News

Join us every Wednesday from 3-6 pm & Saturday from 8 am-Noon!

One of the most exciting aspects of shopping at a local farmer’s market is the anticipation seasonal produce. All year long we are able to celebrate the arrival of delicious and unique foods that are not available all the time the way they are in a typical grocery store. The freshness and quality of this produce is undeniable, and shoppers have the opportunity to ask questions to the very farmers who have planted, grown, and harvested it!

Speaking of seasons, spring is here and is one of my favorite times at the market. The air is getting warmer, everything is becoming greener, and we start seeing produce that is only available for a short period every year. Here is a list of some of the great, can’t-miss produce at the market during springtime.

Asparagus: Asparagus can be found at the market from mid March- April depending on weather. It’s one of the three common vegetables in North America that comes from a perennial plant, including rhubarb and artichokes. Amazingly, asparagus spears can grow up to 6 inches or more in one day. This spring favorite can be prepared many ways, but we recommend simply marinating the spears in olive oil, lemon, salt, and pepper and grilling for about 5 minutes, making sure to turn the spears every minute or two!

Strawberries: Strawberries are heralded as the first fruit of spring, and are available at the market April- early June, depending on weather. Did you know what they are the only fruit that has its seeds on the outside? For this reason, botanists consider each strawberry seed be its own individual fruit. If you like to rinse strawberries, be sure to wait until right before you plan to eat them. They will keep much longer if they are stored this way. Also, if you know you will eat your strawberries in a day or two, they will be more flavorful left out on the counter than they are after they’ve been in the fridge!

Rhubarb: It is no coincidence that rhubarb is a popular addition to strawberry desserts because they have a very similar growing season and are available at the market at the same time of year. Field-grown rhubarb’s peak season is April and May, and again this always depends on what the weather is like. Be sure to remember that only the stalks of the rhubarb are edible, and the leaves are toxic to humans. Rhubarb stalks can be eaten raw, but also can be used nicely to enhance the flavor of other fruits. It is delicious in pies, cakes, sauces, jams, and more.

Other incredible spring produce available this time of year includes radishes, leeks, arugula, artichokes, snow peas and pea shoots, salad turnips, fennel, bok choy, and broccoli, to name a few!

With our full season hours in swing, you now have more flexibility to find this produce every week. Visit the market on Saturday mornings from 8:00 am-Noon, and on Wednesday afternoons from 3:00-6:00 pm. See you soon!

Kickoff our 20th anniversary season with a Family Field Day event on Saturday, April 20!

We’re excited to spend the holiday weekend together! You’ll find goodies for everybody’s Easter baskets at the market tomorrow. We’ve got you covered with tasty treats, handmade gifts, plants and much more. Make a date with your favorite food producers on Saturday morning and support your community while celebrating Easter and Passover.

We hope you’ll join us for our 20th anniversary kickoff celebration tomorrow! Chan Little from The 360 Approach will host a family field day on the lawn. There will be activities for kids and adults and everyone is encouraged to get involved in this fun event.

In an effort to become a zero-waste market, we’ll be handing out free canvas tote bags tomorrow. If you have extra reusable bags at home, please bring those and we’ll share them with customers as the season continues. We’re excited to share our other zero-waste initiatives as we all work together to take care of our Earth.

Please mark your calendars for a special event at Durham Central Park on Friday, April 26. Yoga Off East and SYNCStudio are hosting a yoga fundraiser to benefit the families affected by the gas explosion. 100% of the proceeds will contribute equally to the Lee family and other Durham residents and employees impacted by the accident. For more information, please visit their website.

Finally, we hope you’ve seen the Compost Now bins at the market. We’re happy to announce that waste recovery will be provided by Gather Green and Compost Now. If you enjoy a tasty treat at the market, be sure to compost any items you can in these containers.


Upcoming Events

Saturday, April 27

Saturday, April 27-28

Saturday, May 4

  • Celebrate local, pasture-raised meat at our chef cook-off hosted with Got to Be NC from 9:00-11:00 am.

Saturday, May 11

  • Celebrate Mother’s Day and Graduation at the market with a special children’s activity on the lawn.

Want to learn more?

Read the rest of the April 19, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Spend your Saturday with your community on April 13 from 8:00 am-noon

This has been a sad week for our Durham community. Our hearts are with everyone impacted by the tragic accident and the first responders who diligently worked to ensure the safety of our community.  Please join us in Durham’s backyard on Saturday for comfort, conversation and time with your neighbors at Durham Central Park. In the meantime, check out this comprehensive list from Discover Durham regarding fundraising efforts for those impacted by the accident.

As a reminder, we’re operating on our Main Season Market hours of 8:00 am-noon. Vendors returned to their regular spots so if you have trouble finding your favorite vendor, swing by the Info Table and we’re happy to tell you where they’re located. Don’t forget that the Wednesday Market kicks off this week so join us to re-stock on your mid-week groceries every Wednesday from 3:00-6:00 pm.

Hopefully you’ve seen the Compost Now bins at the market. We’re happy to announce that waste recovery will be provided by Gather Green and Compost Now. If you enjoy a tasty treat at the market, be sure to compost any items you can in these containers. Let’s continue making progress toward becoming a zero-waste market!

Finally, please mark your calendars for our 20th anniversary kickoff celebration next Saturday, April 20. Chan Little from The 360 Approach will host a family field day on the market lawn. There will be events for kids and adults and everyone is encouraged to get involved in this fun event.


Upcoming Events

Wednesday, April 17

  • The opening day of the Wednesday Market from 3:00-6:00 pm. Hooray for re-stocking your favorite local food at the mid-week market!

Saturday, April 20

  • Join us as we kickoff our 20th anniversary celebration with a family field day hosted by Chan Little of The 360 Approach.
  • Celebrate Earth Day and join our efforts to become a zero-waste market! Pick-up a free reusable canvas tote bag on the market lawn to use all season. If you have extra canvas totes at home, please bring those to share with others in our community.

Saturday, April 27-28

Saturday, May 4

  • Celebrate local, pasture-raised meat at our chef cook-off hosted with Got to Be NC from 9:00-11:00 am.

Want to learn more?

Read the rest of the April 12, 2019 newsletter or sign up to receive the next newsletter in your inbox.

The Main Season Market kicks off on Saturday, April 6 from 8:00 am-noon!

Tomorrow’s the big day! We’re excited to kick-off the Main Season Market and return to our regular hours of 8:00 am-noon. We’ve been working hard all winter to plan events and look forward to sharing our weekends together! Don’t forget that vendors return to their Main Season Market spots tomorrow. If you have trouble finding your favorite vendor, swing by the Info Table and we’re happy to tell you where they’re located.

You may have noticed the Compost Now bins at the market. These waste stations will be permanent fixtures starting this weekend! Waste recovery will be provided by Gather Green and Compost Now. If you enjoy a tasty treat at the market, be sure to compost any items you can in these containers. Let’s continue making progress toward becoming a zero-waste market!

Did you know that it’s Durham Farmers’ Market Week? And that tomorrow marks the kickoff of our 20th Anniversary Season? Thanks to Mayor Steve Schewel and the entire Durham City Council for issuing this proclamation on Monday, April 1. Show your support for local farmers by completing your grocery shopping at the market tomorrow!

We’re excited to welcome new vendors to our market community! You’ll find the following folks tomorrow – be sure to give them a warm welcome and pick up some of their incredible products:

  • Botanist & Barrel – Farmhouse ciders and wines made with native yeasts, spontaneous fermentation or mixed cultures all made with locally sourced produce.
  • East Durham Bake Shop – Handmade baked goods, pastries and pies highlighting ingredients from hyper-local producers (including many Durham Farmers’ Market vendors!). They make use of local eggs and dairy and their menu changes with the season to match what is available from local producers.
  • Haw River Mushrooms – Fresh hardwood mushrooms including oyster, lions mane, cinnamon cap, shiitake. They’ll also sell mushroom tinctures, mushroom growing supplies, seasonal foraged mushrooms, and Oyster Mushroom Jerky.
  • Strong Arm Baking – Pastries, sourdough breads, cookies, sandwich loaves, pies, coffee cakes, etc.

Finally, we hope you’ll join us at the CROP Walk this Sunday, April 7! Part of the funds raised through the walk support our Double Bucks program, which can match SNAP/EBT transactions dollar for dollar up to $10. Since we started accepting SNAP/EBT in 2014 and launched the Double Bucks program, more than $72,000 has been spent on local, fresh produce, meat, eggs, cheese, bread and more at the market. We are incredibly grateful for the CROP Walk’s generous support and look forward to this community event. Check out their website for more information and don’t forget to join the Durham Farmers’ Market’s team!


Upcoming Events

Wednesday, April 17

  • The opening day of the Wednesday Market from 3:00-6:00 pm. Hooray for re-stocking your favorite local food at the mid-week market!

Saturday, April 20

  • Join us as we kickoff our 20th anniversary celebration with a family field day hosted by Chan Little of The 360 Approach.
  • Celebrate Earth Day and join our efforts to become a zero-waste market! Pick-up a free reusable canvas tote bag on the market lawn to use all season. If you have extra canvas totes at home, please bring those to share with others in our community.

Saturday, April 27-28

Saturday, May 4

  • Celebrate local, pasture-raised meat at our chef cook-off hosted with Got to Be NC from 9:00-11:00 am.

Want to learn more?

Read the rest of the April 5, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Main Season Market open every Saturday from 8:00 am-Noon!

We’re so excited to be back in full swing at the market and look forward to sharing every Saturday morning with you! We’re celebrating our 20th anniversary season this year and have many surprises up our sleeves so be sure to stay up-to-date with the market through our weekly newsletter.

We can’t wait to see you at Durham Central Park every Saturday from 8:00 am-noon!

Join us for the Durham CROP Hunger Walk on Sunday, April 7!

This year the Durham Farmers’ Market is walking in the 2019 CROP Hunger Walk!

Every year, 25% of the money raised by the event is distributed between 12 local hunger fighting agencies, including the Durham Farmers’ Market’s Double Bucks program. The CROP Hunger Walk started in collaboration with Church World Services, who receives the remainder of the money raised to help fight hunger worldwide. Church World Services helps communities that are battling hunger by assisting with the planting of fruit trees and constructing of reservoirs and irrigation systems. Locally, Church World Services helps immigrants and refugees access food in their new communities.

The Durham Farmers’ Market is committed to increasing access to fresh, local food to all members of our community. With the help of our generous partners, including the Durham CROP Hunger Walk, we match SNAP/EBT transactions dollar-for-dollar up to $10. This means that if a SNAP customer spends $10, they will receive $20 to spend on fresh produce at the market. The Durham Farmers’ Market also participates in the Farmers Market Nutrition Program (FMNP), which provides Seniors and WIC participants with vouchers to spend on fresh fruits and vegetables at the market. Through the Double Bucks program, the Durham Farmers’ Market is also able to match FMNP vouchers, dollar for dollar.

In 2018, the Durham Farmers’ Market expanded the Double Bucks program offering a cash match incentive. The market now matches up to $10 in cash for SNAP recipients who are out of benefits for the month, WIC recipients, and community members who live in Section 8 housing or a housing authority site. In 2019, the market’s goal is to eliminate the $10 matching cap and offer dollar-for-dollar matching to all food program participants.

Please support the Durham CROP Walk by making a donation! And don’t forget to join our team. We cannot wait to walk alongside you!

Join us for the last Winter Market of the season on Saturday, March 30!

We hope you’ll join us tomorrow for the last Winter Market of the season. Wahoo! The Main Season Market kicks off on Saturday, April 6 and we’ll return to our regular hours of 8:00 am-noon. This will be our 20th anniversary season and we’re excited to celebrate with you over the upcoming months. We’re planning several special events so save the date for our first event on April 20 from 9:00-11:00 am. Also, don’t forget to re-stock on your mid-week groceries at our Wednesday Market, which begins on April 17 from 3:00-6:00 pm.

We hope you’ll join us at the CROP Walk next Sunday, April 7! Part of the funds raised through the walk support our Double Bucks program, which can match SNAP/EBT transactions dollar for dollar up to $10. Since we started accepting SNAP/EBT in 2014 and launched the Double Bucks program, more than $72,000 has been spent on local, fresh produce, meat, eggs, cheese, bread and more at the market. We are incredibly grateful for the CROP Walk’s generous support and look forward to this community event. Check out their website for more information and don’t forget to join the Durham Farmers’ Market’s team!

Finally, mark your calendars for CFSA’s Annual Piedmont Farm Tour on April 27-28. You can purchase your buttons and pick up a map at the Info Table. This is an event you don’t want to miss!


What’s for dinner?
Kale Nacho Chips

Who doesn’t love nachos? If you want to add extra veggies into your diet, make kale the base of this meal. You can easily make kale chips and top with your favorite nacho ingredients. The possibilities are endless! Recipe from The Minimalist Baker.

Ingredients

Kale Chips

  • 1 large bundle kale
  • 2-3 Tbsp coconut oil
  • Salt and pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 Tbsp nutritional yeast (optional)

Black Beans

  • 1 – 15 oz. can black beans, slightly drained
  • 1 tsp ground cumin
  • 1 tsp chili powder

Sweet Potatoes

  • 1 Tbsp coconut oil
  • 1 large sweet potato

Toppings

  • Fresh chopped cilantro
  • Pasture-raised meat
  • Farmers’ market cheese
  • Ripe avocado
  • Green garlic
  • Scallions
  • Favorite salsa (or make your own!)

Check out the full recipe and instructions online. Happy cooking!


Want to learn more?

Read the rest of the March 29, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Celebrate Spring with your favorite farmers on Saturday, March 23!

We hope you are enjoying the first week of spring and that you are looking forward to a time of renewal and growth. And we also hope the weather will warm up soon so we can all get outside and into our gardens! 

Save the date for the CROP Walk on Sunday, April 7! Part of the funds raised through the walk support our Double Bucks program, which can match SNAP/EBT transactions dollar for dollar up to $10. Since we started accepting SNAP/EBT in 2014 and launched the Double Bucks program, more than $72,000 has been spent on local, fresh produce, meat, eggs, cheese, bread and more at the market. We are incredibly grateful for the CROP Walk’s generous support and look forward to this community event. Check out their website for more information and don’t forget to join our Durham Farmers’ Market’s team!

Big news! The Main Season Market kicks off on Saturday, April 6 and we’ll return to our regular hours of 8:00 am-noon. This will be our 20th anniversary season and we’re excited to celebrate with you over the upcoming months. We’re planning several special events so save the date for our first event on April 20 from 9:00-11:00 am. Also, don’t forget to re-stock on your mid-week groceries at our Wednesday Market, which begins on April 17 from 3:00-6:00 pm. We have spring fever and cannot wait to jump back into the main season with you! Until then, prep your garden beds and enjoy the remaining weeks of stillness before the hustle and bustle of the spring season arrives.

Want to learn more?

Read the rest of the March 22, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Celebrate St. Patrick’s Day at the farmers’ market on Saturday, March 16!

Are you looking for tasty recipes to celebrate St. Patrick’s Day? You can find almost all the ingredients you need to enjoy the holiday at the market, including meat, potatoes, cheese, and much, much more. Check out these recipes for inspiration and we look forward to seeing everyone wearing green at the market tomorrow.

Big news! The Main Season Market kicks off on Saturday, April 6 and we’ll return to our regular hours of 8:00 am-noon. This will be our 20th anniversary season and we’re excited to celebrate with you over the upcoming months. We’re planning several special events so save the date for our first event on April 20 from 9:00-11:00 am. Also, don’t forget to re-stock on your mid-week groceries at our Wednesday Market, which begins on April 17 from 3:00-6:00 pm. We have spring fever and cannot wait to jump back into the main season with you! Until then, prep your garden beds and enjoy the remaining weeks of stillness before the hustle and bustle of the spring season arrives.

Want to learn more?

Read the rest of the March 16, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Spend your Saturday morning with your community on March 9!

March is well underway and we’re counting down the days until spring officially arrives on March 20. Even though the weather is a little colder than usual, now is the perfect time to prep your garden beds for all of the beautiful plant starts that will arrive at the market soon. It’s also the time to savor the hearty flavors of winter produce before the lighter textures and colors arrive in the warmer months.

Bundle up, grab your umbrella, and we look forward to seeing you at the market tomorrow. As a reminder, the winter market will operate through March 30 so enjoy the weeks that remain in this season. And don’t forget to spring your clocks forward one hour on Sunday when the time changes. See you soon!


What’s for dinner?
Sweet Potato & Black Bean Bowls

We love root veggie season and want to share one of our favorite recipes with your family! This recipe yields 2-3 servings and, even though this is a vegetarian meal, we encourage you to mix in your favorite meat to add even more protein to your meal. Enjoy!

Ingredients

Roasted Sweet Potato

  • 1 large sweet potato, peel and diced
  • Coconut oil (or oil of choice)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt

Quinoa

  • 3/4 cup quinoa
  • 1.5 cups water
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoons cilantro, chopped

Cilantro Cream Drizzle

  • 1/4 cup plain yogurt or skyr
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon honey
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder

Other Ingredients

  • 1 cup black beans, rinsed and drained
  • Greens of choice (kale, spinach, lettuce, etc.)

Instructions

Roasted Sweet Potato

  1. Preheat oven to 425 degrees then line a baking sheet with parchment paper. Toss the diced sweet potato in the coconut oil and spices and lay it out in an even layer on the prepared baking sheet.
  2. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa

  1. Rinse and drain the quinoa then put it in a medium sized sauce pan with the water. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
  2. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  3. Remove from the heat and season the quinoa with chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle

  1. In a blender add all of the ingredients and blend until smooth.

Assembling the Bowls

  1. In 2 or 3 serving bowls, lay a bed of greens (your choice!) on the bottom and divide the quinoa mixture.
  2. Top the quinoa with the black beans and roasted sweet potato.
  3. Drizzle the cilantro cream on top with a spoon. Enjoy!

Want to learn more?

Read the rest of the March 8, 2019 newsletter or sign up to receive the next newsletter in your inbox.