Category: Newsletter

Support local farmers & pick-up your groceries at the market on Saturday, February 16!

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.

Ingredients

  • 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

Directions

  1. Preheat the oven to 425 degrees.
  2. Place carrot, onion and apple on a baking dish, drizzle with olive oil, and toss.
  3. Bake for 30-45 minutes, or until all veggies are tender. Stir the veggies every 15 minutes.
  4. Blend all remaining ingredients together until completely smooth. Enjoy!

Want to learn more?

Read the rest of the February 15, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Celebrate Valentine’s Day at the farmers’ market on Saturday, February 9!

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.

Ingredients

  • 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

Directions

  1. Preheat the oven to 375 degrees. Grease a casserole dish or use parchment paper.
  2. Saute the sausage for five minutes. Set aside.
  3. 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.
  4. Add the partially-cooked sausage and half of the grated cheese to the casserole dish and stir to combine.
  5. Cover the casserole dish with foil and bake in the oven for 30 minutes at 375 degrees.
  6. Remove from the oven, stir, and sprinkle over the remaining cheese and cooked quinoa. Cook uncovered for 10 minutes or until cheese melts.
  7. Enjoy!

Want to learn more?

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


Pick-up snacks for Super Bowl Sunday at the market on Saturday, February 2!

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.

Want to learn more?

Read the rest of the February 1, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Enjoy the flavors & colors of winter on Saturday, January 26!

We’re incredibly grateful to our farmers’ market community during the winter months. Thanks to you, our vendors have a vibrant marketplace where they can sell their products year round. Right now some of our favorite produce can be found at the market, including colorful root veggies, deep greens and lettuces, and much more. Swing by to see what’s in season and to enjoy the flavors and vibrant colors of the winter months.

As you know, many of our families, friends and neighbors are feeling the effects of the government shutdown. We want to help the best way we know how – through nutritious local food and a caring community. If you are a SNAP/EBT recipient, we are here to support you by expanding our Double Bucks program. Stop by the Info Table to get your tokens and talk to staff about what additional support is available. To our neighbors who are furloughed government employees, we’re opening up our Cash Match program to you until the shutdown is over. Please bring your government ID to the Info Table to get started. We appreciate our community and are here to nourish you and your families. If you have questions, please e-mail or call us and we’re happy to chat about these opportunities with you.


What’s for dinner?
Quinoa Vegetable Soup

Savor the deep flavors of the winter season with this nutritious vegetable soup. And remember to add your favorite meat to this soup for a heartier meal!

Ingredients

  • 1 bunch scallions, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1-2 cups chopped seasonal vegetables
  • 6 garlic cloves, pressed or minced
  • 1/2 teaspoon dried thyme
  • 1 large can (28 ounce) diced tomatoes
  • 1 cup quinoa
  • 4 cups (32 ounces) vegetable broth
  • 2 bay leaves
  • Pinch red pepper flakes
  • 1 can (15 ounces) chickpeas
  • 1 bunch chopped fresh kale or collard greens, tough ribs removed
  • 1 to 2 teaspoons lemon juice, to taste
  • Optional – Meat of your choice!

Directions – Check out the directions here. Enjoy!


Want to learn more?

Read the rest of the January 25, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Spend your morning with your community on Saturday, January 19!

We hope you’re looking forward to a weekend of rest, relaxation and time with friends and family. It’s our joy to kickoff every weekend with you so we hope you’ll join us tomorrow morning!

As you know, many of our families, friends and neighbors are feeling the effects of the government shutdown. We want to help the best way we know how – through nutritious local food and a caring community. If you are a SNAP/EBT recipient, we are here to support you by expanding our Double Bucks program. Stop by the Info Table to get your tokens and talk to staff about what additional support is available. To our neighbors who are furloughed government employees, we’re opening up our Cash Match program to you until the shutdown is over. Please bring your government ID to the Info Table to get started. We appreciate our community and are here to nourish you and your families. If you have questions, please e-mail or call us and we’re happy to chat about these opportunities with you.

Finally, our friends at Farmer Foodshare are hosting a special event next Wednesday, January 23. Join them for the first in a series of free events featuring speakers from the Triangle region who live the Farmer Foodshare mission of “Food for All.” In this presentation, you’ll meet Kamal Bell of Sankofa Farms. Kamal started an Agricultural Academy on Sankofa Farms in order to teach young men living in low-income neighborhoods of Durham County about the history and vocation of farming. Kamal helps these youth understand the legacy of race and farming for African Americans, and he’s empowering these young people to take the knowledge and skills they obtain at Sankofa Farms back into their communities. He’s creating pathways for healthy living as well as careers. For more information, check out their event page. We hope you’ll attend!


What’s for dinner?
Kale & Sausage Soup

With the impending cold weather at the beginning of next week, now’s the perfect time to whip up a batch of hearty soup. And don’t forget to pick-up your favorite hearth-baked bread while you’re shopping on Saturday. Bread, butter and a hearty soup – what’s better than that?

Ingredients

  • 1 pound of sausage, your choice
  • 6-8 cups of broth
  • 1 pound of potatoes
  • 1 large onion
  • 1 bag or bunch of kale
  • 1 tsp. thyme
  • Salt & pepper to taste

Directions

  1. Cook the sausage on medium heat until slightly browned and set aside on a different plate.
  2. Chop the potatoes into small chunks and add to the broth. Boil on medium high heat until the potatoes are tender. Blend the potatoes and the broth together until smooth, return to pot, and keep warm on medium-low heat.
  3. Chop the onion and sauté. Add the onions to the broth-potato blend. Add the sausage (chopping first if needed), thyme, and salt and pepper to taste. Turn heat to low.
  4. Wash and chop the kale into thin pieces. Add to the soup and cook only as long as it takes for the kale to turn bright green.  Remove from heat and serve. Enjoy!

Want to learn more?

Read the rest of the January 18, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Kickoff the new year at the farmers’ market on Saturday, January 5!

We hope your first week of 2019 has been lovely! While most of us cannot believe it’s already a new year, we’re ready to set goals and embrace the surprises that 2019 will bring us. If one of your goals is to take better care of yourself and live a healthier life, the farmers’ market is the perfect place to start. Every Saturday you have the opportunity to engage with your community and share meaningful conversations with your neighbors. You also can purchase the healthiest and freshest food in town directly from your local farmers. Feeling stuck in a rut with recipes? Chat with our vendors as they can share tips for their favorite meals with you. We hope visiting the farmers’ market helps you work toward some of your goals this year and we look forward to seeing you every Saturday.


What’s for dinner?
Rosemary roasted butternut squash!

This simple dish has great flavors and warmth for these dark winter evenings – perfect for any dinner or a side dish. Serves 4.

Ingredients

  • 1 medium butternut squash, peeled, seeded and cut into small cubes
  • 1 medium carrot, peeled and cut into small cubes
  • 1 small onion, peeled and chopped
  • 1.5 tablespoons fresh rosemary, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees.
  2. In a medium bowl, toss ingredients together until evenly coated with oil and herbs. Season with salt and pepper.
  3. Place evenly on a non-stick baking sheet and roast until tender, about 30 minutes.
  4. Enjoy!

Want to learn more?

Read the rest of the January 4, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Finish your holiday shopping at the farmers’ market on Saturday, December 22!

Christmas decorations have been in stores since the summer and holiday music started playing on the radio in the fall. It’s hard to believe the big day is almost here! No matter how hard I try, it’s impossible to cross all the tasks off my to-do list in time for the festivities. But don’t worry – you can still pick up everything you need for the perfect meal or those last-minute gifts tomorrow. Shopping at the farmers’ market is the perfect opportunity to find truly beautiful, handmade, local gifts that will show your friends and family how much you love them! If you can’t decide, stop by the Information Table and pick up a gift certificate to add to a Christmas card made by a local crafter. And while you’re here, don’t forget to pick up fresh produce, cheese, baked goods, meat and much more for your special holiday feasts!

Do you have family visiting from out of town? Bring them to the market so they can experience our local Durham community. The kids can play on the playground at Durham Central Park while parents explore the delicious offerings from our vendors. We’ll have a full house of vendors tomorrow so be sure to add a trip to the farmers’ market into your schedule. We can’t wait to see you!

Finally, we’re excited to announce that we’re accepting new member applications for the 2019-20 season. The deadline for applications is January 4, 2019. For more information, please visit our website or send us an e-mail.

Want to learn more?

Read the rest of the December 21, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Re-stock your groceries & pick-up holiday gifts on Saturday, December 15!

We hope you got a little rest during the snow storm and that you’re excited to be outside this weekend after being cooped up indoors. This was quite the way to end a big weather year and was a tough break for our farmers. Lift your local farms up this December by shopping local for your holiday needs. You’ll find everything for your special meals at the market, along with beautifully made and packaged gifts for all the loved ones on your list.

Also, don’t forget that our friends at the Durham Craft Market are hosting their annual Holiday Craft Fair on Saturday from 11 am-4 pm at the Convention Center. Swing by the farmers’ market to stock up on your groceries and then go pick-up handmade holiday gifts made by local artists. Thank you for shopping small this holiday season!

Finally, we’re excited to announce that we’re now accepting new member applications for the 2019-20 season. The deadline for applications is January 4, 2019. For more information, please visit our website or send us an e-mail.


What’s for dinner?
10 Spice Vegetable Soup

This hearty meal is just what your body needs are you prepare to enjoy the sweet treats of the season. Whip up a batch of this veggie soup and you’ll have leftovers for a few days! And don’t forget to pick-up homemade bread at the market to enjoy with this soup. Finally, you can easily add meat or substitute other veggies depending on your preferences.

Ingredients

  • 6 cups broth (veggie or bone)
  • 3 large cloves garlic, minced
  • 2 cups onion (about 1 medium) or 1 bunch of scallions, diced
  • 1 heaping cup peeled and chopped carrots (about 3 medium)
  • 1 bell pepper
  • 1.5 cups peeled and chopped sweet potato
  • 1 heaping cup chopped celery (about 2 stalks)
  • 1 (28-ounce) can diced tomatoes, with their juices
  • 1-2 tablespoons Homemade 10-Spice Mix, to taste
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 2-3 cups kale leaves (torn & de-stemmed)
  • 1 (15-ounce) can chickpeas or other beans, drained and rinsed
  • Homemade 10-Spice Mix (makes 1/2 cup):
    • 2 tablespoons smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon dried oregano
    • 1 tablespoon onion powder
    • 1 tablespoon dried basil
    • 2 teaspoons dried thyme
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 1/2 teaspoons fine grain sea salt
    • 1 teaspoon white pepper (optional)
    • 1 teaspoon cayenne pepper

Directions

  • Check out this link & enjoy!

Want to learn more?

Read the rest of the December 14, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Bundle up & find everything you need for cozy winter meals at the market on Saturday, December 8!

We hope you’ll bundle up and join us at the market tomorrow morning! The temperature will drop on Sunday through early next week so it’s the perfect time to warm up your house with soup. With all of the root veggies and vibrant greens available right now, there’s no wrong way to prepare a hearty soup for your family. Share your favorite recipes with us or check out the simple chicken noodle soup recipe below.

Also, don’t forget to do your holiday shopping at the farmers’ market. We have perfect gifts for everyone on your list. And check out our neighbors at the Durham Craft Market and the Art Market at Vega Metals. Thank you for shopping local this holiday season!


What’s for dinner?
Chicken Noodle Soup

This favorite family meal is perfect for a cold weekend spent indoors. Make your soup extra special (and nutritious) by picking up the ingredients at the farmers’ market.

Ingredients

  • 1/2 cup diced onion or 1 bunch chopped scallions
  • 3 stalks of celery, chopped
  • 3 carrots, chopped
  • 2 cloves of fresh garlic, minced
  • 2 bay leaves
  • 1/2 tablespoon fresh parsley, chopped
  • 7 cups chicken stock
  • 6 ounces pasta (your choice!)
  • 6 ounces of cooked shredded chicken

Directions

  • Check out this link & enjoy!

Want to learn more?

Read the rest of the December 7, 2018 newsletter or sign up to receive the next newsletter in your inbox.

The Winter Market season kicks off on Saturday, December 1 from 10 am-Noon!

The Winter Market season is upon us! Collard greens, sweet potatoes, cabbage, kale and spinach are just a few of the nutritious veggies that can be found at the market every Saturday from 10 am-Noon. Not only do all of these veggies grow no more than 70 miles away from Durham Central Park, but they are also nature’s way of providing our bodies with the nutrients it needs to fight typical cold weather illnesses. Round out your shopping trip with local meats, cheese, fresh bread and so much more, including locally made chocolate!

As a reminder, the Durham Farmers’ Market Food Programs run throughout the entire year! We accept SNAP and offer cash matching for customers that participate in SNAP or WIC. And don’t forget about the Double Bucks program, which matches SNAP and cash matching transactions up to $10. Want to learn more? The Durham Farmers’ Market Food Programs were recently featured on Healthy Durham 20/20’s website.

Finally, don’t forget to look for vendors in their Winter Market locations. Swing by the Info Table if you’re having trouble finding a specific vendor.

Want to learn more?

Read the rest of the November 30, 2018 newsletter or sign up to receive the next newsletter in your inbox.