Category: Newsletter

Kickoff Labor Day weekend at the market & stock-up for your cookouts!

We hope you spend time with family and friends during this long holiday weekend. And for those of you who made it through the first week of school – congratulations! It’s always challenging to adjust to new routines so we hope you’re able to slow down, share a delicious meal with loved ones, and spend time outdoors this weekend. Be sure to join us tomorrow for a seasonal cooking demo with local foodie Nicole Cardon. Trust us – you never want to miss what Nicole is whipping up. And if you need a little inspiration for your holiday cookouts, check out these two simple recipes below.

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Eggplant Salad

Ingredients

  • 2 Eggplants
  • 1 Bag Arugula (or lettuce of choice)
  • 3 Medium-Sized Tomatoes (or 1 Pint Cherry Tomatoes)
  • Pea Shoots
  • Cheese (of choice)
  • 1/3 Cup Olive Oil
  • 1/4 Cup Balsamic Vinegar
  • Salt and Pepper

Directions

  1. Slice your eggplant longways into 1/2 inch slices. Place olive oil on both sides and toss on the grill for about 1-2 minutes per side.
  2. In a separate bowl, combine the olive oil and balsamic vinegar. Set aside.
  3. Prepare plates for the salad. Dice your tomatoes and place on the salad plates. Remove the eggplant from the grill and place next to the tomatoes on each plate. Top with arugula, pea shoots and cheese.
  4. Drizzle with oil and vinegar and season with salt and pepper (to taste). Enjoy!

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Potato Salad

Ingredients

  • 1.5 Pounds Potatoes
  • 1/2 Cup Whole Milk Plain Yogurt
  • 1 Onion
  • 1 Bag Arugula
  • 1 Bunch Dill
  • Salt and pepper (to taste)

Directions

  1. Bring a pot of water to a boil and add the potatoes. Bring to a simmer and allow the potatoes to cook for 15-20 minutes, or until the potatoes can be pierced with a fork. Drain the potatoes in a colander and allow to cool.
  2. Slice the potatoes into bite-sized pieces and add to a large bowl.
  3. Dice the onion and cut the arugula and dill into small pieces.
  4. Once cooled, toss the potatoes in the yogurt. Add the onion, arugula and dill to the mixture. Season to taste with salt and pepper.
  5. Refrigerate for at least one hour before serving. Enjoy!

Want to learn more?

Read the rest of the August 31, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Get ready for back-to-school & celebrate the end of August at the market!

These past few days of cooler weather remind us that fall is right around the corner. Even though I know the temperatures will warm up again, I cannot help but be excited for a new season and new produce to arrive in the upcoming weeks. Summer crops are slowing down at the market so be sure to swing by and pick up some of your favorite warm-weather fruits and veggies before new colors fill our farmers’ tables.

Tomorrow we’re in for a special treat as chef Kyle Wilkerson and Candace Crank of Heirloom Restaurant host a cooking demo on the market lawn. Join them from 9-11 am to sample their delicious meal and be sure to ask them which local farmers they purchased their ingredients from.

Also, mark your calendar for next Saturday, September 1 when we host a seasonal cooking demo with local foodie Nicole Cardon. Trust us – you never want to miss what Nicole is whipping up.

Want to learn more?

Read the rest of the August 24, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Check out what the Homefries Kids are cooking on Saturday, August 18!

We hope you’re enjoying the last few weeks of summer vacation! We’re gearing up for fall and planning several fun events for the market community that we’re excited to share with you in the upcoming weeks. Also, we wrote a blog post about tips and tricks for packing lunches. Check out our website and let us know what advice you have for packing lunches in a time crunch. Cooking with seasonal food doesn’t always have to be time-consuming and we hope you’ll enjoy the tips we discuss in the article.

Also, please join us for the last Homefries Kid’s Cooking Class of the season tomorrow. Check out what chef Jeff Crane and the young foodies are creating on the market lawn from 9:30-11:00 am. There are a few spots remaining in the class so register today. Also, if you’re around on Wednesday, bring your kiddos to the last Sprouts Kid’s Club for the season. We’ve had a blast teaching your children about seasonal eating, farming and local food and appreciate you sharing part of your summer with us.

Want to learn more?

Read the rest of the August 17, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Spend a Beautiful Afternoon at Wellness Wednesday

August is half way done and it seems like the month has flown by! School is starting back up and the last few weeks of summer are ready to be enjoyed.

At the market, we have been busy preparing our last couple of Sprouts Club activities and gearing up for Fall kid’s activities and Saturday morning events. We are so excited to share all of our hard work with you!

Our Sprouts Club meeting this week will be hosted by market friend Chris Apple. Chris will be sharing a fun activity about seeds and every kid that participates will receive $3 to spend at market when the activity is completed.

There are just a few spots left for our last Homefries class of the year on Saturday, August 18! Homefries cooking class is for kids ages 8 -13 and meets from 9:30 to 11. Sign up here!

See you this afternoon!

Want to learn more?

Read the rest of the August 15, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Celebrate National Farmers’ Market Week with us on Saturday, August 11!

Happy National Farmers’ Market Week! Why do we love shopping at local markets? Check out the top 5 reasons below and share with us what you love!

Farmers’ markets:
1.) Preserve farmland
2.) Stimulate local economies
3.) Increase access to nutritious food
4.) Support healthy communities
5.) Promote sustainability

In honor of this weeklong celebration, we’ve been hosting a meal challenge. We  created a meal list for breakfast, lunch and dinner and shared 21 recipes with you. You’ll find the shopping list online for what you can pick up at the market . Don’t worry if you’re joining the challenge late – the recipes are still perfect to use in the upcoming week. Check out our website for the full details and enjoy cooking with seasonal, local produce from the market. Also, swing by the Info Table tomorrow to pick up a special temporary tattoo!

Finally, don’t forget that registration is open for our final Homefries Kid’s Cooking Class of the season! We hope your young chefs can join Jeff Crane on Saturday, August 18. Register today as the class is capped at 15 students.

Want to learn more?

Read the rest of the August 10, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Announcing our National Farmers’ Market Week Meal Challenge!

Summer is flying by and August is already here. We hope you’re enjoying the last few weeks of vacation with your family and that you’re savoring the delicious flavors of the season. This weekend we’re excited to welcome the team from the Samaritan Health Center , a free and charitable clinic in Durham. They will be discussing blood sugars, healthy diet options, info about the clinic and how to access services there. Be sure to swing by the lawn from 9-11 am to chat with them!

Also, National Farmers’ Market Week kicks off on Sunday. In honor of this weeklong celebration, we’re hosting a meal challenge! We’ve created a meal list for breakfast, lunch and dinner and have 21 recipes to share with you. You’ll find the shopping list online for what you can pick up at the market tomorrow and on Wednesday. You can also pick up a scorecard at the market tomorrow. Keep track of how many local meals you cook and drop off your scorecard next Saturday, August 11. Everyone who submits a scorecard will be eligible for a prize! Check out our website for the full details.

Finally, we’re excited to announce that registration is open for our final Homefries Kid’s Cooking Class of the season! We hope your young chefs can join Jeff Crane on Saturday, August 18. Register today as the class is capped at 15 students.

Want to learn more?

Read the rest of the August 3 2018 newsletter or sign up to receive the next newsletter in your inbox.

Start August of Healthy at Wellness Wednesday!

The last official month of summer is here and Wellness Wednesday is in full swing! The produce at market now is colorful and delicious, making it easy to make the market a one stop shop for the week. Eating the fruits and veggies from the Durham Farmers’ Market helps support our local community and gives you and your family the healthiest eating options.

We have a truly awesome activity planned for our Sprouts Kid’s Club meeting today! Don’t forget, every kiddo that completes the activity will receive $3 to spend at the market on fruits or veggies.

This Saturday we will be welcoming the Samaritan Health Center to the market to discuss blood sugar and healthy eating. This is a wonderful opportunity to receive expert advise on how to improve your diet and make sure you are living your healthiest!

See you this afternoon!

Want to learn more?

Read the rest of the August 1, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Eat the rainbow & stock up on your summer favorites at the market on July 28!

We hope you’ve been enjoying the flavors of the season! Now is the time of the year when you can literally eat the rainbow. You’ll find just about everything you need at the farmers’ market so be sure to stop here before visiting a grocery store. Plus shopping at the market is always fun!

Tomorrow we’re excited to host the Homefries Kid’s Cooking Class! Swing by the lawn to see what local foodie Susan Sink is whipping up with the young chefs. You’ll surely get some inspiration for a meal you can cook this week, too!

We’re happy to announce that the Durham Farmers’ Market has a brand new website!  We’ve been working hard to create a beautiful and useful website that everyone can enjoy. And we want to give a huge THANK YOU to the team at Registered Creative for creating such a fantastic new website for our community.

Also, you’ve probably heard about the challenges that farmers’ markets across the country are facing with the closure of the Novo Dia group, which is the company that we use to process SNAP/EBT transactions. One of our values at the Durham Farmers’ Market is to ensure fresh, local food is available to everyone in our community. We are proud to accept SNAP/EBT and Farmers Market Nutrition Program vouchers.  We have been working closely with our partners at RAFI  and the Durham County Department of Public Health to address this situation. We want the community to know that there will be NO disruption in service at the Durham Farmers’ Market. We will continue to accept SNAP/EBT and customers will have the same experience at the market. In addition, all SNAP transactions will be matched up to $10 with our Double Bucks program. We are committed to ensuring that our community has access to fresh, local food. For more information, please e-mail us.

Want to learn more?

Read the rest of the July 27, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Summer fruits and veggies at Wellness Wednesday!

I hope you are all enjoying this wonderful week of rain and a change in weather! We look forward to seeing you rain or shine at the market today! The summer has been going by so quickly, it is sometimes easy to miss a new item at the market. Here is a delicious okra recipe created by one of our fabulous local foodie’s, Nicole Cardon.

Crispy Spiced Okra
With Roasted Garlic & Chili Aioli 

1 pound Okra, sliced in 1/8in thin rings
Olive Oil (or any mild tasting oil of your choice)

Spice Blend – combine in bowl, will make extra
3 teaspoons chili powder
1.5 teaspoons sweet paprika
1.5 teaspoon adobo seasoning
1 teaspoon salt
1/4 teaspoon pepper

Chili Aioli – Blend in a food processor or blender until smooth
1 cup homemade or your favorite store bought mayo
6-8 cloves of roasted garlic
1 teaspoon lemon juice
1 teaspoon chili powder

Add enough oil to barely coat the bottom of a skillet preheated on medium heat. Make sure okra is completely dry and add it to the pan in one layer, be sure to not overcrowd. Cook in two or three batches if needed. Stir frequently and pan fry for 7-10 minutes or until brown and crispy. Transfer the cooked okra into a bowl with a slotted spoon to leave oil in pan and immediately add a teaspoonful of the spice blend. Toss to coat the okra and add more seasoning as needed. Drizzle aioli over spiced okra or serve on the side for cooking.

In case you missed it, the Durham Farmers’ Market has a new website! Check out all of the beautiful pictures and read about your favorite vendors! We also have plenty of amazing articles to browse, which will be updated often so make sure to check back in!

Want to learn more?

Read the rest of the July 25, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Swing by for seasonal cooking demo on Saturday, July 21!

The summer is flying by and we’re looking forward to spending another Saturday morning with you and your family. We’re excited to welcome local foodie Nicole Cardon back for a seasonal cooking demo. Swing by the market lawn at 9:30 am to see what Nicole’s cooking and to pick up a recipe to make her simple meal at home. Also, the Master Gardeners will be on hand to answer all of your questions so give yourself a little extra time to spend at the market tomorrow.

We’re excited to announce that the Durham Farmers’ Market has a brand new website!  We’ve been working hard to create a beautiful and useful website that everyone can enjoy. And we want to give a huge THANK YOU to the team at Registered Creative for creating such a fantastic new website for our community.

Also, thank you to everyone who sampled tomatoes and participated in our annual celebration last week. The winner of Tomato Day is the sun gold! Congratulations to Mario and Martha of Meadow Lane Farm for winning this year’s celebration! And honorable mention goes to Maple Spring Gardens for their sun golds and Bluebird Meadows for their cherry tomato medley. And don’t forget to thank chef Kyle Wilkerson and the team from Heirloom Restaurant for slicing and dicing the tomatoes last weekend.

Finally, it’s time to register for the July 28 Homefries Kid’s Cooking Class! This event is for children ages 8-13 who want to learn to cook with seasonal produce and will be taught by local foodie Susan Sink.

Want to learn more?

Read the rest of the July 20, 2018 newsletter or sign up to receive the next newsletter in your inbox.