Category: News

Join us for our Silent Auction on Saturday, November 10

We’re excited to host our first Silent Auction and raffle on November 10! We have AMAZING items from the best local businesses that would make perfect holiday gifts (or just something special for you!).

For the raffle portion of our event, we have gift certificates from some of our favorite local restaurants, including Motorco, Pompieri Pizza, Bull City Burger & Brewery, Heirloom Restaurant (Roxboro) and more. The chefs at those restaurants shop at the market and use as many local products on their menus as possible. Our raffle will also include gifts from our very own farmers’ market vendors! There will be beautiful crafts and gift certificates for cheese, chips and salsa, and even a jar of strawberry jam that won first place at the 2018 State Fair! Raffle tickets will be $1 each or 7 tickets for $5.

The Silent Auction portion of our fundraiser will be held on Saturday, November 10 and begins at 8:00 am on the lawn. There are some incredible items to bid on that will make thoughtful holiday gifts for your loved ones! Below is a list of the items available and the closing times for bidding.

Table Closing at 9:00 am

Table Closing at 10:00 am

Table Closing at 11:00 am

You’ll also be able to pickup your favorite DFM merch at the event, in addition to gift certificates to the market. And don’t forget to ask us about our Friend of the Market Program. We’d love to chat with you about it!

Why are we having a silent auction? You may not know that the market operates primarily off of the weekly stall fees from our farmers and artisans. Despite this modest budget, we are constantly working to make fresh and healthy food accessible to our entire Durham community. We want to continue expanding the offerings of our market and need your help to make this happen. All of the money raised from this event will go toward market programs you love, such as the Sprouts Kid’s Club, the Double Bucks Program, cooking demos, and much, much more!

We hope you’ll join us on November 10 and complete your holiday shopping at the market! Until then, check out photos of a few of the auction items below.

 

 

Settle into the Fall season at the farmers’ market

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!


Twice Baked Honey Nut Squash
Serves 6

Ingredients

  • 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
  • Olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees.
  2. 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).
  3. 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.
  4. 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).
  5. Mix your quinoa and kale mixture together (you may have extra quinoa, save it for a later use).
  6. 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!

Durham Farmers’ Market is closed on Saturday, September 15

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.