Category: Newsletter

Pick Up Fresh Fall Veggies at Wellness Wednesday

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.

Want to learn more?

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

Stock Up on Groceries at Wellness Wednesday

We look forward to seeing you at market today! The rest of the week our farmers will be busy preparing their animals, crops, farms, and homes for the weather we have coming in at the end of the week.

Stop by market today to pick up easy to slice peppers, tomatoes, and cucumbers. There will also be fresh bread and cheese for easy sandwiches and meat for the grill.

The market wishes you a safe and happy week!

Want to learn more?

Read the rest of the September 12, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Spend a relaxing Saturday morning with us at the farmers’ market!

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)
  • 3/4 cup pureed squash (butternut, honey, pumpkin)
  • 1 1/2 cup whole milk
  • 1/4 cup honey
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Spice Blend: 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground clove, pinch of nutmeg
  • Butter and any flavorless oil of your choice for cooking

Directions for the French Toast

  1. 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.
  2. 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.

Ingredients for the Syrup

  • 1/2 cup unsalted butter
  • 1/2 cup pureed squash
  • 1/4 cup water
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 cup unstrained skyr (Celebrity Dairy)

Directions for the Syrup 

  1. 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.
  2. 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.

Want to learn more?

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

Stock Up on School Lunch Supplies at Wellness Wednesday

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.

Want to learn more?

Read the rest of the September 5, 2018 newsletter or sign up to receive the next newsletter in your inbox.

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.