Tag: cooking demo

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.

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.