Category: Newsletter

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.

Pick-up fresh produce, meat, baked goods & more for your Thanksgiving feast on Tuesday from 3-5 pm!

We’re lucky to live in a region where we don’t have to stray too far from the traditional Thanksgiving dishes in order to use local, seasonal produce. Let’s talk about what our vendors are selling that could make an appearance on your holiday meal plates.

Considering North Carolina is the top producer of sweet potatoes in the United States, it makes sense to start with these delicious veggies. You can make both sweet potato casserole and mashed potatoes from your next market purchases. It’s easy to get excited about these rich, buttery dishes but don’t forget to eat your greens, which may be the hardest decision because there are so many kinds to choose from. Tomorrow you will come across bok choy, mustard greens, collard greens, kale, chard, spinach, and a variety of lettuces. Cook chard down with garlic or compete for the most vibrant salad on the block. Although it’s not a usual suspect, cabbage tastes great with any dressing and provides extra crunch, too. If you really want to cook outside of the box, cabbage stuffed with rice or meat will surely impress your family. While most of us will opt for a turkey, there is no shortage of sausage and other pasture-raised meats at the market. Last but not least, there is plenty of squash, pumpkin and other members of the gourd family. A classic pumpkin soup will pair well with anything on the table, otherwise toss any squash into the oven for an easy side dish. See how seasonal you can be this year and let us know how it goes!

We look forward to seeing you tomorrow for our special market.
And don’t forget we are closed on Saturday, November 24 and will re-open with our winter hours on Saturday, December 1 from 10 am-noon.

From all of us at the Durham Farmers’ Market, we are incredibly grateful for YOU and we wish you and your family a happy and healthy Thanksgiving!


Who will be at the market tomorrow?

Below is a list of confirmed vendors and there will probably be a few more additions. Be sure to swing by the market from 3-5 pm and pick up the best produce, meat, cheese, bread, pastries, flowers and more!

  • Bluebird Meadows
  • Boxcarr Handmade Cheese
  • Chapel Hill Creamery
  • Cilantro Artisan Foods
  • Elodie Farms
  • Fickle Creek Farm
  • Fullsteam Brewery
  • Harland’s Creek Farm
  • Haw River Mushrooms
  • Homebucha
  • Honeygirl Meadery
  • Hurtgen Meadows Farm
  • Loaf
  • Lyon Farms
  • Meadow Lane Farm
  • Melina’s Fresh Pasta
  • Salty Catch Seafood
  • Sarah’s House of Clay
  • South Wind Produce
  • The Spicy Hermit
  • Strong Arm Baking

Want to learn more?

Read the rest of the November 19, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Stock up for your Thanksgiving feast at the market on Saturday, November 17!

As we reflect on another season at the market, our staff, volunteers and vendors are so grateful to the dedicated customers who make time for the market in their busy schedules and eat local year-round. We cannot thank you enough for your support this season and for making our Saturday mornings so much fun! We hope you find everything you need to cook your family and friends a perfect Thanksgiving meal at the market tomorrow.

As a reminder, we’ll host our annual Pre-Thanksgiving Holiday Market on Tuesday, November 20 from 3:00-5:00 pm. We’ll be closed on Saturday, November 24 so that our vendors can enjoy time with their loved ones. Then we’ll be back to kickoff the Saturday Winter Market on December 1 from 10:00 am-12:00 pm.

Finally, we want to give a big THANK YOU to everyone who participated in our Silent Auction & Raffle fundraiser last weekend. In particular, we’re grateful to the wonderful local businesses who donated prizes to the event. We couldn’t have done it without you! THANK YOU! THANK YOU! THANK YOU!

Want to learn more?

Read the rest of the November 16, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Finish your holiday shopping at our Silent Auction on Saturday, November 10!

Get ready to do your holiday shopping at the farmers’ market tomorrow during our Silent Auction and Raffle! 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 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!

Finally, as a reminder, the Saturday Main Season Market runs through November 17. We’ll host our annual Pre-Thanksgiving Holiday Market on Tuesday, November 20 from 3:00-5:00 pm. The
Saturday Winter Market will begin on December 1 from 10:00 am-12:00 pm. That’s a lot of dates to remember!


What’s for Dinner?
Farmers’ Market Fall Salad
Serves 2-3 people as main or 4-6 as side

Did you enjoy chatting with the team from the Durham Chapel Hill Dietetic Association last Saturday? In case you missed their delicious demo, check out their seasonal salad recipe below. You’ll find everything you need to make this meal at the market tomorrow!

Salad Ingredients

  • 5 cups seasonal greens chopped into bite-sized pieces
  • 1 cup red cabbage, sliced thin
  • 1 cup sliced apple or pear
  • 1-2 radishes and/or beets, sliced thin
  • 1-2 carrots, sliced thin
  • 1 cup diced tomatoes
  • 1 cup diced sweet peppers
  • 1 cup broccoli florets
  • 1/4 cup cheese (your choice)

Vinaigrette Ingredients

  • 1/4 cup olive oil
  • 3 tbsp vinegar or lemon juice
  • 2 tsp honey (optional)
  • 1 tsp Dijon or spicy mustard (optional)
  • 1 tbsp fresh chopped herb

Want to learn more?

Read the rest of the November 9, 2018 newsletter or sign up to receive the next newsletter in your inbox.