We hope you all kick-off a beautiful Fall weekend with a visit to the farmers’ market with your families! We have several exciting upcoming events so be sure to market your calendars for the following:
Our First Annual Silent Auction on November 10. Trust us, this is an event that you don’t want to miss!
And don’t forget to check out Strong Arm Baking, our new Guest Vendor who will be joining us on Saturday mornings.
On October 13, join Durham County 4-H and NC WARN as we come together to assemble flood buckets and hygiene kits for our NC family affected by Hurricane Florence. The supplies will be taken to Wilmington, Lumberton and other areas in the Eastern part of our state. Cooperative Extension centers in those areas will distribute the supplies to families who are recovering from the storm. We will provide the 5 gallon buckets and Ziploc bags. We need YOU to provide the following NEW items in their original packaging to help fill our buckets:
Travel sized toiletries, including toothbrush/toothpaste, soap, shampoo, deodorant, shaving cream/razors, combs and washcloths
Scouring pads, scrub brushes and all-purpose sponges
33 galloon trash bags
Donations can be dropped off prior to October 13 at the Durham County Co-operative Extension Office, which is located at 721 Foster Street in downtown Durham. Or you can bring your donations to the Info Table at the market any time. Thank you for your generosity!
Finally, as a reminder, below is our market schedule:
Wednesday Market ends on October 10. Don’t miss your last chance to pick up your mid-week groceries!
Saturday Main Season Market runs through November 17 from 8:00 am-12:00 pm.
Pre-Thanksgiving Holiday Market will be held on Tuesday, November 20 from 3:00-5:00 pm. The Saturday Market will be closed on November 24.
Saturday Winter Market begins on December 1 from 10:00 am-12:00 pm.
The weather is finally starting to cool and show signs of the changing season!
This year, we will be hosting a Silent Auction on Saturday, November 10 during the entire market from 8 am – noon. We will have fabulous local gifts making the Silent Auction a great way to kick off any holiday shopping you may have to get done. Our Silent Auction will benefit our children’s programming and Double Bucks food program.
We look forward to seeing you at market today and don’t forget to ask your favorite farmers for Fall recipes and cooking tips!
Happy Friday! We have a fun Fall farmers’ market prepared for you tomorrow and are excited to introduce you to Strong Arm Baking, our new Guest Vendor. They’ll be providing seasonal baked goods and fresh bread so be sure to swing by and check them out. Also, if you want to squeeze your workout in while visiting the market, bring your yoga mat and join us for Soul Yoga. Registration starts at 9:00 am and the class is from 9:30-10:30 am. This event is part of the Art of Cool Fest and we’re excited to share this program with our market community!
Thank you to everyone who donated supplies for Hurricane Florence relief at the market last weekend. As a reminder, we’re partnering with the Diaper Bank fo North Carolina for a donation drive. You can directly help our neighbors affected by Hurricane Florence by bringing the following new items (in their original packaging) to the Info Table:
Size 4 & 5 diapers
Feminine hygiene pads
The Diaper Bank works with the governor’s office and state and local disaster management agencies to determine how they can be of most help and what items are needed in these communities.
Happy Fall!! The Fall officially arrived last week and the market is filling up with butternut squash, sweet potatoes, and greens.
I would like to send a HUGE thank you out to all of our wonderful customers for helping us gather items to send to the NC Diaper Bank as they support families that were affected by Hurricane Florence. The outpouring of donations, love, and interest in helping was absolutely amazing!
We have a lot of wonderful activities planned for our Fall Saturday markets and we hope you will be able to join us! The Art of Cool Festival will be hosting Soul Yoga this weekend, September 29. Yoga starts at 9:30 am, don’t forget your mat and water bottle!
The Durham Farmers’ Market will also be hosting a Silent Auction on November 10 from 8 am –noon. The Silent Auction will help support our Wednesday Sprouts Kid’s Club during the summer as well as our Double Bucks program at market. All gifts will be local, so come support the market and get a little early holiday shopping done!
Fall officially begins September 22. The change in the season can be seen at market as the produce changes. Tasty squash and greens are a sure sign that Fall has arrived. The veggies that grow during the Fall are full of amazing nutrients that help protect our bodies from the colds that circulate as the weather cools.
The past week has been a stressful time for our state and we are grateful for all of the hard work that our farmers have done to keep food on our tables and in our community despite having to deal with the same uncertainty.
You can directly help our neighbors affected by Hurricane Florence by bringing donations for the Diaper Bank to the market, starting today, going from September 19-29. Please drop your donations off at the Info Table and remember that these items must be new and in their original packaging.
• Size 4 and 5 diapers • Feminine hygiene pads • Baby wipes • Baby formula • Toilet paper
The Diaper Bank works with the governor’s office and state and local disaster management agencies to determine how they can be of most help and what items are needed in these communities. We are already collecting supplies to donate. Will you join us?
PS – If you cannot make it out to the market, you can purchase supplies for the Diaper Bank on their Amazon Wishlist. Thank you for your support
We look forward to seeing you at market today. It is a great chance to get outside and join the community after a long weekend of time indoors.
These warm summer temperatures are hanging on and we’re all looking forward to a little relief once Fall arrives at the end of the month. Right now is a time of transition for our farmers and you’ll notice new produce appearing on their tables in the upcoming weeks. If you have a favorite Summer fruit or veggie, be sure to pick it up before it’s gone until next year.
Also, if you were lucky enough to have tasted the meal from Nicole Cardon‘s cooking demo last weekend, you know that you’ll want to make that recipe at home for your family! Check out Nicole’s recipe for Fall Squash French Toast and Honey Skyr Syrup below and surprise your family with a delicious, seasonal twist on a favorite breakfast meal.
Fall Squash French Toast & Honey Skyr Syrup
Serving Size: 10-12 slices or 8-10 people, Half the recipe to serve 4-5.
Ingredients for the French Toast
1 loaf day old bread (Challah, Brioche and Baguette from Loaf are great options)
Butter and any flavorless oil of your choice for cooking
Directions for the French Toast
For the squash cut in half and scoop out seeds. Roast cut side down on parchment lined sheet pan at 375 until fork tender, about 40 min. Cool, scoop flesh and puree until smooth. Can be stored in fridge for 3-5 days or in the freezer 3 months.
For the French toast slice bread into 3/4″ to 1″ inch thick slices and set on a cooling rack to dry out overnight. In a shallow baking dish whisk together squash, milk, honey, vanilla, salt, eggs, and spices. Dip bread in wet ingredients and allow to soak for 30 seconds on each side. Dip all the pieces and set them back on the rack to rest a few minutes while you preheat a skillet on medium. Once skillet is hot, add 1 Tablespoon of butter and 1 Tablespoon of oil and cook French toast in batches about 3 minutes per side or until golden brown. You can keep the cooked slices on a rack on top of a sheet pan in the oven set on warm until all the slices are cooked.
In a medium sized sauce pan combine butter, squash puree, water and honey and bring to boil on medium heat, stirring occasionally. Once boiling allow to boil for 2 minutes.
Add skyr, stir it in and immediately remove from heat. Whisk in vanilla and baking soda. Syrup will bubble and foam, so choose a pan with some space. Let is rest for 3-5 minutes then serve with French toast.
We hope you enjoyed your Labor Day weekend and spent time with your family and friends! Our awesome farmers and their teams were hard at work getting ready for market today and taking care of their farm.
Now that school is back in session, it is time to get ready to fill those lunch boxes! At market this week, we will have cucumbers, tomatoes, and bell peppers, all lunch box friendly. Pair that with a sandwich made with your favorite locally grown meat or eggs on top of fresh bread.
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.
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.
In a separate bowl, combine the olive oil and balsamic vinegar. Set aside.
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.
Drizzle with oil and vinegar and season with salt and pepper (to taste). Enjoy!
*************** Potato Salad
1.5 Pounds Potatoes
1/2 Cup Whole Milk Plain Yogurt
1 Bag Arugula
1 Bunch Dill
Salt and pepper (to taste)
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.
Slice the potatoes into bite-sized pieces and add to a large bowl.
Dice the onion and cut the arugula and dill into small pieces.
Once cooled, toss the potatoes in the yogurt. Add the onion, arugula and dill to the mixture. Season to taste with salt and pepper.
Refrigerate for at least one hour before serving. Enjoy!
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.