Category: Seasonality

Join us every Wednesday from 3-6 pm & Saturday from 8 am-Noon!

With summer and Father’s Day right around the corner, there’s no better way to cook your farmers’ market finds than on the grill. When we think of grilling, meat is often the king and there is no better place to find a variety of meat than at the farmers’ market. Every week you can find beef, chicken, lamb, ribs, bratwursts and more at our Saturday and Wednesday markets.

Realizing how lucky we are to be surrounded by experts at the Durham Farmers’ Market, we checked in with Bryan Horton, field manager at Fickle Creek Farm, for his grilling suggestions. Of course, he started by chatting about beef and how to make the perfect hamburger. Simple is the best, so pick up ground beef at the market and form your own patties to grill. If you plan to add vegetables into the beef patty, such as onions, peppers or garlic, add a little extra water so that the burger stays together on the grill.

If you are looking for another option, pick up sausage or bratwurst and toss it over the warmest part of the grill. Surround it with summer squash, zucchini and onions on the indirect heat. Finally, there are plenty of steak options at the market. Horton recommends adding a strong flavor to steaks, such as green garlic. Make a cold cucumber salad to complement the meal and serve it with a mild cheese from one of the market’s dairy vendors.

Just like we patiently wait for our favorite foods to be in season, you also need to practice patience when grilling. Flipping your meat too often can cause it to dry out, so sit back and enjoy the beauty of the outdoors while you wait for each side to cook.

While meat may be the king of the grill, vegetables make a strong queen. Try grilling seasonal ingredients like cabbage, leeks, radicchio, fennel and eggplant, and be sure to keep experimenting! Working in batches, grill each type of veggie until they are lightly charred and tender. Bell peppers and fennel take 8-10 minutes, while squash, zucchini, eggplant and mushrooms take about 7 minutes. Asparagus and green onions cook quickly at just 4 minutes so be sure to keep an eye on them. Talk to the market’s vendors for ideas for unique veggie combinations. Serve the veggies with mozzarella or a tangy cheese from the market. And don’t forget that you can grill greens and lettuce, such as romaine or radicchio. Cut the heads into wedges and grill for 3-5 minutes per side. Voila! You have a new spin on an old salad favorite!

Finally, what would a meal be without dessert? Right now, peaches make the perfect treat! The experts at Kalawi Farm said to cut your peaches in half, coat them with a neutral tasting oil and place them on the direct heat of the grill, cooking for 3-4 minutes per side.

Don’t be afraid to try something new on the grill! Be sure to share your suggestions with the farmers’ market vendors so you can continue the conversation about creative ways to cook and eat delicious meat and produce this season.

Join us every Wednesday from 3-6 pm & Saturday from 8 am-Noon!

One of the most exciting aspects of shopping at a local farmer’s market is the anticipation seasonal produce. All year long we are able to celebrate the arrival of delicious and unique foods that are not available all the time the way they are in a typical grocery store. The freshness and quality of this produce is undeniable, and shoppers have the opportunity to ask questions to the very farmers who have planted, grown, and harvested it!

Speaking of seasons, spring is here and is one of my favorite times at the market. The air is getting warmer, everything is becoming greener, and we start seeing produce that is only available for a short period every year. Here is a list of some of the great, can’t-miss produce at the market during springtime.

Asparagus: Asparagus can be found at the market from mid March- April depending on weather. It’s one of the three common vegetables in North America that comes from a perennial plant, including rhubarb and artichokes. Amazingly, asparagus spears can grow up to 6 inches or more in one day. This spring favorite can be prepared many ways, but we recommend simply marinating the spears in olive oil, lemon, salt, and pepper and grilling for about 5 minutes, making sure to turn the spears every minute or two!

Strawberries: Strawberries are heralded as the first fruit of spring, and are available at the market April- early June, depending on weather. Did you know what they are the only fruit that has its seeds on the outside? For this reason, botanists consider each strawberry seed be its own individual fruit. If you like to rinse strawberries, be sure to wait until right before you plan to eat them. They will keep much longer if they are stored this way. Also, if you know you will eat your strawberries in a day or two, they will be more flavorful left out on the counter than they are after they’ve been in the fridge!

Rhubarb: It is no coincidence that rhubarb is a popular addition to strawberry desserts because they have a very similar growing season and are available at the market at the same time of year. Field-grown rhubarb’s peak season is April and May, and again this always depends on what the weather is like. Be sure to remember that only the stalks of the rhubarb are edible, and the leaves are toxic to humans. Rhubarb stalks can be eaten raw, but also can be used nicely to enhance the flavor of other fruits. It is delicious in pies, cakes, sauces, jams, and more.

Other incredible spring produce available this time of year includes radishes, leeks, arugula, artichokes, snow peas and pea shoots, salad turnips, fennel, bok choy, and broccoli, to name a few!

With our full season hours in swing, you now have more flexibility to find this produce every week. Visit the market on Saturday mornings from 8:00 am-Noon, and on Wednesday afternoons from 3:00-6:00 pm. See you soon!

Celebrate local, pasture-raised meat & seasonal veggies on May 4!

Celebrate the bounty of the Spring season at our first annual Protein Palooza! Thanks to support from Got to Be NC Agriculture, we’re hosting an event to feature our incredible protein vendors, including:

Don’t forget to check out our additional protein vendors, including:

The following restaurants will be whipping up delicious samples featuring local meat and seasonal veggies:

This event is kid-friendly and we encourage everyone to sample the delicious meat and vegetarian side dishes available. For more information, check out the Facebook event. See you there!

Main Season Market open every Saturday from 8:00 am-Noon!

We’re so excited to be back in full swing at the market and look forward to sharing every Saturday morning with you! We’re celebrating our 20th anniversary season this year and have many surprises up our sleeves so be sure to stay up-to-date with the market through our weekly newsletter.

We can’t wait to see you at Durham Central Park every Saturday from 8:00 am-noon!

Join us for the Durham CROP Hunger Walk on Sunday, April 7!

This year the Durham Farmers’ Market is walking in the 2019 CROP Hunger Walk!

Every year, 25% of the money raised by the event is distributed between 12 local hunger fighting agencies, including the Durham Farmers’ Market’s Double Bucks program. The CROP Hunger Walk started in collaboration with Church World Services, who receives the remainder of the money raised to help fight hunger worldwide. Church World Services helps communities that are battling hunger by assisting with the planting of fruit trees and constructing of reservoirs and irrigation systems. Locally, Church World Services helps immigrants and refugees access food in their new communities.

The Durham Farmers’ Market is committed to increasing access to fresh, local food to all members of our community. With the help of our generous partners, including the Durham CROP Hunger Walk, we match SNAP/EBT transactions dollar-for-dollar up to $10. This means that if a SNAP customer spends $10, they will receive $20 to spend on fresh produce at the market. The Durham Farmers’ Market also participates in the Farmers Market Nutrition Program (FMNP), which provides Seniors and WIC participants with vouchers to spend on fresh fruits and vegetables at the market. Through the Double Bucks program, the Durham Farmers’ Market is also able to match FMNP vouchers, dollar for dollar.

In 2018, the Durham Farmers’ Market expanded the Double Bucks program offering a cash match incentive. The market now matches up to $10 in cash for SNAP recipients who are out of benefits for the month, WIC recipients, and community members who live in Section 8 housing or a housing authority site. In 2019, the market’s goal is to eliminate the $10 matching cap and offer dollar-for-dollar matching to all food program participants.

Please support the Durham CROP Walk by making a donation! And don’t forget to join our team. We cannot wait to walk alongside you!

Savor the season with winter produce!

I absolutely love winter veggies at the Durham Farmers’ Market! The variety of greens can be used for salads, stir fry, and sandwiches. Roasted sweet potatoes are a delicious staple in my weekly meals and can be used to make tasty pies or even muffins.

What I really enjoy during the winter is taking these veggies and making warming and satisfying recipes that I can have in the fridge and eat during the week. This way, I know that I am eating something that is both good for me and will warm me up after a cold morning outside. These enchiladas have sweet potatoes and kale in them, both easy to find on Saturday at the market! My family and I can usually finish these off in a couple of days but they freeze well if you want to make an extra batch to have as a freezer meal for busier days.

Winter veggies also lend themselves well to preparing ahead of time and making harvest bowls throughout the week. Think roasted carrots, Brussels sprouts, and sweet potatoes on top of a bed of rice with a tasty dressing. The combinations are endless!

One of the best recipes I have tested this winter has been an amazing pad thai recipe. This recipe replaces noodles with veggies and is a wonderful representation of so many tasty veggies that are grown by the fabulous farmers at the Durham Farmers’ Market!

We always love to talk about food and recipes at the market. Our farmers are experts on preparing everything from collard greens to bison meat chili and enjoy sharing their recipes and getting to know YOU, our loyal market customers. We look forward to meeting you and talking about food soon!

Join us for the Winter Market every Saturday from 10 am-noon!

The Winter Market season is upon us!

It’s a common misconception that fresh produce does not thrive in the Piedmont during the Winter. The reality is that tasty, fresh veggies grow during our cold months. Collard greens, sweet potatoes, cabbage, kale and spinach are just a few of the nutritious veggies that can be found at the Winter 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.

Bundle up and we’ll see you at the market!

Make it an all-local Thanksgiving this year!

Join us on Saturday, November 17 from 8 am-12 pm and Tuesday, November 20 from 3-5 pm to pick up everything you need for Thanksgiving!

Our farmers will have sweet potatoes, salad greens, broccoli, turnips, radishes, winter squashes, beets and much more. Several vendors are taking pre-orders for locally raised turkeys and ducks, and there is also a wide selection of chicken, pork, beef and lamb. Do not forget homemade artisan breads, pies, cakes, goat and cow cheeses and homemade granola, jams, jellies, pickles and hot sauces. Shopping at the Durham Farmers’ Market guarantees that you will have the freshest, locally and sustainably grown foods available in the Triangle area!

Also, the Durham Farmers’ Market is proud to accept SNAP/EBT and offer Double Bucks, which matches SNAP/EBT transactions up to $10 and cash transactions for WIC customers, SNAP customers who are out of benefits for the month, and community members who live in Section 8 housing. The market wants to ensure that fresh, sustainably grown food is available to all community members and that everyone has the opportunity to eat local this holiday season.

We can’t wait to see you at the market with full bags of seasonal food for your Thanksgiving feasts!

Join us for our Silent Auction on Saturday, November 10

We’re excited to host our first Silent Auction and raffle on November 10! 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 will be held on Saturday, November 10 and 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!

We hope you’ll join us on November 10 and complete your holiday shopping at the market! Until then, check out photos of a few of the auction items below.

 

 

Settle into the Fall season at the farmers’ market

It is hard to believe, but the Fall Equinox on September 22 is the official mark of the beginning of Autumn. The nights will start to get longer, leaving daylight shorter as cool weather begins to settle in. Birds and butterflies will begin migrating to warmer areas and we will begin setting sweaters and scarves out.

The Fall Equinox marks the start of a new season and the opportunity to make changes in our lives, to declutter and feel lighter. It is the opportunity to “change with the season,” commit to better eating habits and a more active life. For many, summer is a time of traveling and movement, taking care of kids, and making quick meals with as little heat as possible. Autumn is the time to slow down and root into life.

The change in seasons is starting to show at market, moving from watermelons to pumpkins and peaches to kale. Having a few quick meals for each season can save you from eating a bland and boring dinner. Make sure to plan ahead and make an extra serving to save for lunch the next day!


Twice Baked Honey Nut Squash
Serves 6

Ingredients

  • 3 honey nut squash (or small butternuts) sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
  • 1 cup quinoa
  • 2 cups veggie stock
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup kale, stems removed and chopped
  • 1/2 cup gorgonzola cheese, crumbled
  • Olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees.
  2. Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes. (If using larger butternut squash this process may take longer).
  3. Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
  4. Saute garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted (about 8 minutes).
  5. Mix your quinoa and kale mixture together (you may have extra quinoa, save it for a later use).
  6. Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted. Serve warm and enjoy!