Category: Recipes

Pre-orders are Open for Saturday February 12!

Greetings friends of the Durham Farmers’ Market!  Your farmers, makers, brewers, roasters, fermenters, crafters, cooks and all of those who are working alongside them are already hard at work to bring you delicious and nourishing foods and locally made goods this Saturday at market!  Show them your support and make sure your Saturday shopping experience is a breeze by ordering ahead!  

 

Everything you need to know about pre-ordering from vendors at the Durham Farmers’ Market can be found in today’s newsletter.  Visit the newsletter here: https://conta.cc/3B6XM9k

Market Date and Time

Saturday February 12 // 10 am – 12 pm

Location

501 Foster Street (Durham Central Park Pavilion)

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¡Saludos amigos del mercado de granjeros de Durham! ¡Tus granjeros, fabricantes, cerveceros, tostadores, fermentadores, artesanos, cocineros y todos aquellos que trabajan junto a ellos ya están trabajando arduamente para traerte alimentos deliciosos y nutritivos y productos locales este sábado en el mercado! ¡Muéstreles su apoyo y asegúrese de que su experiencia de compras del sábado sea muy sencilla haciendo su pedido con anticipación!

 

Todo lo que necesita saber sobre los pedidos anticipados de los proveedores en el mercado de agricultores de Durham se puede encontrar en el boletín de hoy.   

Visita el boletín aquí: https://conta.cc/3B6XM9k

 

Fecha y hora del mercado

sábado 12 de febrero // 10 am – 12 pm

Ubicación

501 Foster Street (Durham Central Park pabellón)

 

Pre-orders are Open for Saturday January 29!

Update! Pre-order from Piri here: https://piri-farmers-market.square.site/

Order ahead for easy shopping on Saturday January 29!

Read the pre-order newsletter by visiting: https://conta.cc/3G3Dhen

You are in for a perfect winter treat with the KimCheez Gritz recipe in this week’s newsletter thanks to The Spicy Hermit! Warming and oh-so-yummy!  Plus, you can find all the ingredients right at market from many of our vendors!!!

Also, please note the updated link for ordering from Washington Crab specifically for market pick up: http://www.washingtoncrab.com/farmers-markets (and try some of their shrimp on your KimCheez Grits!)

Thanks to all of our community members who participate in the winter market! You really warm our hearts on those chilly winter mornings!!!

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.

Cooking with Fall produce at the farmers’ market!

Fall is an amazing time of the year – the weather cools and the leaves transition to beautiful deep reds, yellows, and oranges. The colors of the vegetables at the market undergo the same color transition. Deep orange sweet potatoes and beautiful red beets fill the market tables.

Our bodies need different nutrients throughout the year, such as water dense watermelons and cucumbers during the summer versus antioxidant rich beet greens and radishes in the fall. Fall vegetables are nature’s way of providing our body with power to fight the flu and colds that travel around during colder months.

Turmeric and ginger are also powerhouses in aiding our ability to stay healthy. Turmeric is a natural anti-inflammatory that has powerful medicinal properties. Ginger is also a powerful anti-inflammatory, high in antioxidants which also relieves muscle pain and nausea. Ginger can be added to so many tasty recipes, both sweet and savory. Both fresh turmeric and fresh ginger are easily added to so many recipes.

Here are a few (actually almost 50!) ways to add fresh turmeric into your cooking. To combine the benefits of both turmeric and ginger, try an amazing mug of Golden Milk.

And did you know that ginger and turmeric are both grown by Durham Farmers’ Market vendors and can be found now at the market?

Here is my new favorite butternut squash soup. It is so simple to make and while it is perfect as is, there are so many options of items that can be added, such as ginger, turmeric, goat cheese on top, crispy kale….

Curried Butternut Squash Soup

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that’s perfect for the fall and winter months.

Author: Minimalist Baker

Ingredients

  • 1Tbsp coconut or grape seed oil
  • 2 medium shallots (thinly diced)
  • 2cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 6 cups chopped butternut squash (1 small butternut squash yields ~6 cups)
  • 1 pinch each sea salt + black pepper (plus more to taste)
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • 14-ounce can light coconut milk
  • 2 cups vegetable broth
  • 2-3 Tbsp maple syrup
  • 1-2 tsp chili garlic paste (optional)

Instructions

  1. Heat a large pot over medium heat.
  2. Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.
  3. Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  4. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili garlic paste (optional – for heat).
  5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
  6. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  7. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh.

National Farmers’ Market Week Menu & Shopping List

Happy National Farmers’ Market Week! What better way to show your support for our local farmers and food producers than by cooking your meals with all seasonal ingredients? Below you will find a suggested menu and shopping list for our Saturday and Wednesday markets, along with recipe ideas. Keep track of how many meals you make and turn in your scorecard at the market on August 11 (Note: You can pick up a scorecard at the Info Table during the market). Also, please tag us in your meal photos (#durhamfarmersmarket #lovemymarket #farmersmarketweek). Enjoy!

Shopping List for Saturday, August 4
*Denotes that this ingredient is for later in the week but should be purchased at the Saturday market.

Bread & Grains

  • Chocolate croissant
  • Bread for grilled cheese sandwich
  • Crackers (Elodie Farms)
  • Cornmeal (Brinkley Farms)

Protein

  • Kefir (Celebrity Dairy)
  • Eggs
  • Bison
  • Lamb*
  • Shrimp
  • Italian Sausage*
  • Whole Chicken*

Cheese

  • Chevre for tapas night and lamb sliders
  • Favorite cheese for grilled cheese
  • Pimento cheese (Boxcarr Handmade Cheese)

Produce

  • Cucumbers
  • Tomatoes
  • Basil
  • Dill*
  • Eggplant
  • Blueberries
  • Watermelon
  • Peaches
  • Blackberries
  • Corn
  • Potatoes
  • Cilantro*
  • Garlic
  • Onion
  • Cherry Tomatoes

Odds & Ends

  • Hot pepper flakes (Catbriar Farm)*
  • Tamales (Soul Cocina)
  • Chips, salsa and guacamole (Cilantro Artisan Foods)
  • Coffee Beans (Caballo Rojo)
  • Jam
  • Kimchi (Spicy Hermit)*
  • Favorite Fullsteam Beer
  • Favorite Honeygirl Mead

Sunday

Breakfast – Frittata * Don’t forget to brew extra coffee to freeze for Monday’s breakfast!*

Lunch – Bulgar Wheat Salad with Tomato and Eggplant

Dinner – Tapas Night! Don’t forget beer from Fullsteam and mead from Honeygirl to share with all your friends!

Monday

Breakfast – Breakfast Yogurt Shake: Mix leftover coffee with kefir and place in ice cubes trays. Freeze overnight. In morning, place cubes in blender, adding water or milk as needed. Can add peanut butter, almond butter, banana, etc. Pair with chocolate croissant from Loaf.

Lunch – Grilled cheese and preserve sandwich with peach and tomato salad

Dinner –  Shrimp Boil with Corn and Potatoes

Tuesday

Breakfast – Fruit Smoothie: blueberries, blackberries, peaches, and kefir from Celebrity Dairy

Lunch – Tamales from Soul Cocina with sliced cucumbers and tomatoes

Dinner – Jack’s Grilled Bison London Broil

Shopping List for Wednesday, August 8
*Denotes that this ingredient was purchased at the Saturday market.

Bread & Grains

  • Cornmeal (Brinkley Farms)*
  • Pasta (Melina’s Fresh Pasta)
  • Pizza Dough (Melina’s Fresh Pasta)
  • Polenta Bread (Loaf)

Protein

  • Eggs
  • Ground Beef
  • Sausage (Fickle Creek Farm)
  • Whole Chicken*
  • Lamb*

Cheese

  • Chive Cheese (Boxcarr Handmade Cheese)
  • Your favorite Boxcarr Cheese for pizza

Produce

  • Arugula
  • Basil
  • Bell Peppers
  • Carrots
  • Cucumbers
  • Garlic
  • Onions
  • Peaches
  • Potatoes
  • Tomatoes
  • Dill*
  • Corn
  • Cilantro*

Odds & Ends

  • Kimchi (The Spicy Hermit)*

Thursday

Breakfast – Eggs with chive cheese from Boxcarr and sliced tomatoes

Lunch – Your favorite Melina’s pasta with meatballs

Dinner – Whole Roasted Chicken with Rainbow Potato Salad

Friday

Breakfast – Toasted Polenta Bread with scrambled eggs

Lunch – Chicken Salad made with leftovers from roasted chicken

Dinner – Kimchi and Corn Salsa Tacos

Saturday

Breakfast – Cornmeal pancakes (Arepas)with over easy egg

Lunch – Toasted bread with cheese, tomato, basil, and cucumber

Dinner – Lamb Sliders

Meal Alternatives

 Breakfast – Breakfast sandwich: toasted bread, eggs, sausage, and tomato slices

Lunch – Egg salad sandwich

Dinner – Grilled pizza with goat cheese, arugula, and grilled peaches