We hope you’ll join us tomorrow for the last Winter Market of the season. Wahoo! The Main Season Market kicks off on Saturday, April 6 and we’ll return to our regular hours of 8:00 am-noon. This will be our 20th anniversary season and we’re excited to celebrate with you over the upcoming months. We’re planning several special events so save the date for our first event on April 20 from 9:00-11:00 am. Also, don’t forget to re-stock on your mid-week groceries at our Wednesday Market, which begins on April 17 from 3:00-6:00 pm.

We hope you’ll join us at the CROP Walk next Sunday, April 7! Part of the funds raised through the walk support our Double Bucks program, which can match SNAP/EBT transactions dollar for dollar up to $10. Since we started accepting SNAP/EBT in 2014 and launched the Double Bucks program, more than $72,000 has been spent on local, fresh produce, meat, eggs, cheese, bread and more at the market. We are incredibly grateful for the CROP Walk’s generous support and look forward to this community event. Check out their website for more information and don’t forget to join the Durham Farmers’ Market’s team!

Finally, mark your calendars for CFSA’s Annual Piedmont Farm Tour on April 27-28. You can purchase your buttons and pick up a map at the Info Table. This is an event you don’t want to miss!

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What’s for dinner?
Kale Nacho Chips

Who doesn’t love nachos? If you want to add extra veggies into your diet, make kale the base of this meal. You can easily make kale chips and top with your favorite nacho ingredients. The possibilities are endless! Recipe from The Minimalist Baker.

Ingredients

Kale Chips

• 1 large bundle kale
• 2-3 Tbsp coconut oil
• Salt and pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 Tbsp nutritional yeast (optional)

Black Beans

• 1 – 15 oz. can black beans, slightly drained
• 1 tsp ground cumin
• 1 tsp chili powder

Sweet Potatoes

• 1 Tbsp coconut oil
• 1 large sweet potato

Toppings

• Fresh chopped cilantro
• Pasture-raised meat
• Farmers’ market cheese
• Ripe avocado
• Green garlic
• Scallions
• Favorite salsa (or make your own!)

Check out the full recipe and instructions online. Happy cooking!

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Want to learn more?

Read the rest of the March 29, 2019 newsletter or sign up to receive the next newsletter in your inbox.

March is well underway and we’re counting down the days until spring officially arrives on March 20. Even though the weather is a little colder than usual, now is the perfect time to prep your garden beds for all of the beautiful plant starts that will arrive at the market soon. It’s also the time to savor the hearty flavors of winter produce before the lighter textures and colors arrive in the warmer months.

Bundle up, grab your umbrella, and we look forward to seeing you at the market tomorrow. As a reminder, the winter market will operate through March 30 so enjoy the weeks that remain in this season. And don’t forget to spring your clocks forward one hour on Sunday when the time changes. See you soon!

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What’s for dinner?
Sweet Potato & Black Bean Bowls

We love root veggie season and want to share one of our favorite recipes with your family! This recipe yields 2-3 servings and, even though this is a vegetarian meal, we encourage you to mix in your favorite meat to add even more protein to your meal. Enjoy!

Ingredients

Roasted Sweet Potato

• 1 large sweet potato, peel and diced
• Coconut oil (or oil of choice)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt

Quinoa

• 3/4 cup quinoa
• 1.5 cups water
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Juice of half a lime
• 2 tablespoons cilantro, chopped

Cilantro Cream Drizzle

• 1/4 cup plain yogurt or skyr
• 1/4 cup cilantro, chopped
• 1/4 teaspoon honey
• Juice of half a lime
• Pinch of salt, garlic powder, and chili powder

Other Ingredients

• 1 cup black beans, rinsed and drained
• Greens of choice (kale, spinach, lettuce, etc.)

Instructions

Roasted Sweet Potato

1. Preheat oven to 425 degrees then line a baking sheet with parchment paper. Toss the diced sweet potato in the coconut oil and spices and lay it out in an even layer on the prepared baking sheet.
2. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa

1. Rinse and drain the quinoa then put it in a medium sized sauce pan with the water. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
2. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
3. Remove from the heat and season the quinoa with chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle

1. In a blender add all of the ingredients and blend until smooth.

Assembling the Bowls

1. In 2 or 3 serving bowls, lay a bed of greens (your choice!) on the bottom and divide the quinoa mixture.
2. Top the quinoa with the black beans and roasted sweet potato.
3. Drizzle the cilantro cream on top with a spoon. Enjoy!

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Want to learn more?

Read the rest of the March 8, 2019 newsletter or sign up to receive the next newsletter in your inbox.

We 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 our weekly meals and can be used to make tasty pies or even muffins.

What we really enjoy during the winter is taking these veggies and making satisfying recipes that we can have in the fridge and eat during the week. This way, we know that we’re eating something that is both healthy and will warm us up after a cold morning outside. These enchiladas have sweet potatoes and kale in them, both easy to find on Saturday at the market! We 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 we’ve tested this winter has been an amazing pad thai recipe. This meal 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 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.

Want to learn more?

Read the rest of the March 1, 2019 newsletter or sign up to receive the next newsletter in your inbox.

Grab your raincoat and visit the market tomorrow to pick-up all the ingredients you need to make a delicious meal for loved ones this weekend! There’s nothing better than trying a new recipe, listening to music and spending the weekend with friends and family. Even though it will be rainy, we hope you’ll join us tomorrow morning to spend time with your community.

Also, please note that the parking lot on Morris Street maybe closed on Saturday morning for repairs (weather dependent). There is still plenty of parking along Foster Street so you’ll be able to easily access the farmers’ market. Thank you for your patience and cooperation.

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What’s for Dinner?
Beet, Lentil & Sweet Potato Soup

This soup is perfect for rainy weather. Don’t forget to add your favorite meat to this recipe and serve with a side of bread and cheese from your farmers’ market vendors.

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced or crushed
• 1 lb beets, peeled and diced
• 1 lb sweet potatoes, diced
• 3 medium carrots, sliced
• 1 celery stalk, chopped
• 2/3 cup dried lentils, rinsed
• 5 cups veggie or meat stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt & pepper, to taste

Directions

1. Heat olive oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and stir for 1 minute.
2. Add the beets, potatoes, carrots and celery. Stir for 1 minute, then add the lentils and thyme, stir once, and then pour in the stock. Add the turmeric, then bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender (about 30 minutes).
3. Stir in the paprika and simmer the soup for another 15 minutes.
4. Season with salt and pepper to taste. Enjoy!

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Want to learn more?

Read the rest of the February 22, 2019 newsletter or sign up to receive the next newsletter in your inbox.

What crazy weather we’ve had this month! Rain and above-average temperatures certainly present their own set of challenges for our farmers. Chat with your vendors tomorrow and learn how they’re doing this growing season. We love our customers year-round but we’re particularly grateful when you bundle up and join us in rainy weather. Thank you for your support and we’ll see you tomorrow!

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What’s for Dinner?
Roasted Carrot-Apple Soup

This soup will warm your soul during the rainy weather. You can add chicken or your favorite meat to this recipe, and don’t forget to serve with your favorite farmers’ market bread.

Ingredients

• 10 medium carrots, peeled and chopped
• 1 bunch scallions, chopped
• 2 apples, cored and roughly chopped
• 1 tablespoon olive oil
• 2 cups veggie broth
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground ginger

Directions

1. Preheat the oven to 425 degrees.
2. Place carrot, onion and apple on a baking dish, drizzle with olive oil, and toss.
3. Bake for 30-45 minutes, or until all veggies are tender. Stir the veggies every 15 minutes.
4. Blend all remaining ingredients together until completely smooth. Enjoy!

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Want to learn more?

Read the rest of the February 15, 2019 newsletter or sign up to receive the next newsletter in your inbox.

We’re excited to celebrate Valentine’s Day with you at the market tomorrow! While we understand why some folks aren’t head-over-heals for this holiday, we believe there is a way you can meaningfully celebrate February 14. Pick up fun and free cards to give to your special someone at the Info Table tomorrow and fill out your card on the spot if you’re feeling inspired. We’ll have several sweet cards for you to choose from and all the art supplies you need. While you’re at it, consider creating a home-cooked meal with food from the market or take home a bouquet of fresh-cut flowers and some handcrafted chocolates. Choosing to spend your Valentine’s Day budget at the farmers’ market also means you’re showing fondness and appreciation for your local farmers and crafters. We look forward to helping spread the love throughout our community this weekend!

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What’s for Dinner?
Cheesy Broccoli, Butternut Squash
& Sausage Casserole

Cook this hearty meal and save the leftovers for lunch during the week. This recipe is adapted from Inspiralized.

Ingredients

• 1 medium butternut squash, peeled and diced into small cubes (Note: Can use any squash of your choice or sweet potatoes.)
• 1 large head of broccoli, chopped
• 1 pound bulk sausage, flavor of your choice
• 1 cup cooked quinoa
• 6 oz. cheese from your favorite farmers’ market vendor, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• Salt and pepper

Directions

1. Preheat the oven to 375 degrees. Grease a casserole dish or use parchment paper.
2. Saute the sausage for five minutes. Set aside.
3. Place the butternut squash cubes and broccoli in the casserole dish. Season with garlic powder, onion powder, red pepper flakes, salt and pepper. Stir together to combine.
4. Add the partially-cooked sausage and half of the grated cheese to the casserole dish and stir to combine.
5. Cover the casserole dish with foil and bake in the oven for 30 minutes at 375 degrees.
6. Remove from the oven, stir, and sprinkle over the remaining cheese and cooked quinoa. Cook uncovered for 10 minutes or until cheese melts.
7. Enjoy!

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Want to learn more?

Read the rest of the February 8, 2019 newsletter or sign up to receive the next newsletter in your inbox.

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We’re incredibly grateful to our farmers’ market community during the winter months. Thanks to you, our vendors have a vibrant marketplace where they can sell their products year round. Right now some of our favorite produce can be found at the market, including colorful root veggies, deep greens and lettuces, and much more. Swing by to see what’s in season and to enjoy the flavors and vibrant colors of the winter months.

As you know, many of our families, friends and neighbors are feeling the effects of the government shutdown. We want to help the best way we know how – through nutritious local food and a caring community. If you are a SNAP/EBT recipient, we are here to support you by expanding our Double Bucks program. Stop by the Info Table to get your tokens and talk to staff about what additional support is available. To our neighbors who are furloughed government employees, we’re opening up our Cash Match program to you until the shutdown is over. Please bring your government ID to the Info Table to get started. We appreciate our community and are here to nourish you and your families. If you have questions, please e-mail or call us and we’re happy to chat about these opportunities with you.

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What’s for dinner?
Quinoa Vegetable Soup

Savor the deep flavors of the winter season with this nutritious vegetable soup. And remember to add your favorite meat to this soup for a heartier meal!

Ingredients

• 1 bunch scallions, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1-2 cups chopped seasonal vegetables
• 6 garlic cloves, pressed or minced
• 1/2 teaspoon dried thyme
• 1 large can (28 ounce) diced tomatoes
• 1 cup quinoa
• 4 cups (32 ounces) vegetable broth
• 2 bay leaves
• Pinch red pepper flakes
• 1 can (15 ounces) chickpeas
• 1 bunch chopped fresh kale or collard greens, tough ribs removed
• 1 to 2 teaspoons lemon juice, to taste
• Optional – Meat of your choice!

Directions – Check out the directions here. Enjoy!

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Want to learn more?

Read the rest of the January 25, 2019 newsletter or sign up to receive the next newsletter in your inbox.

We hope you’re looking forward to a weekend of rest, relaxation and time with friends and family. It’s our joy to kickoff every weekend with you so we hope you’ll join us tomorrow morning!

As you know, many of our families, friends and neighbors are feeling the effects of the government shutdown. We want to help the best way we know how – through nutritious local food and a caring community. If you are a SNAP/EBT recipient, we are here to support you by expanding our Double Bucks program. Stop by the Info Table to get your tokens and talk to staff about what additional support is available. To our neighbors who are furloughed government employees, we’re opening up our Cash Match program to you until the shutdown is over. Please bring your government ID to the Info Table to get started. We appreciate our community and are here to nourish you and your families. If you have questions, please e-mail or call us and we’re happy to chat about these opportunities with you.

Finally, our friends at Farmer Foodshare are hosting a special event next Wednesday, January 23. Join them for the first in a series of free events featuring speakers from the Triangle region who live the Farmer Foodshare mission of “Food for All.” In this presentation, you’ll meet Kamal Bell of Sankofa Farms. Kamal started an Agricultural Academy on Sankofa Farms in order to teach young men living in low-income neighborhoods of Durham County about the history and vocation of farming. Kamal helps these youth understand the legacy of race and farming for African Americans, and he’s empowering these young people to take the knowledge and skills they obtain at Sankofa Farms back into their communities. He’s creating pathways for healthy living as well as careers. For more information, check out their event page. We hope you’ll attend!

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What’s for dinner?
Kale & Sausage Soup

With the impending cold weather at the beginning of next week, now’s the perfect time to whip up a batch of hearty soup. And don’t forget to pick-up your favorite hearth-baked bread while you’re shopping on Saturday. Bread, butter and a hearty soup – what’s better than that?

Ingredients

• 1 pound of sausage, your choice
• 6-8 cups of broth
• 1 pound of potatoes
• 1 large onion
• 1 bag or bunch of kale
• 1 tsp. thyme
• Salt & pepper to taste

Directions

1. Cook the sausage on medium heat until slightly browned and set aside on a different plate.
2. Chop the potatoes into small chunks and add to the broth. Boil on medium high heat until the potatoes are tender. Blend the potatoes and the broth together until smooth, return to pot, and keep warm on medium-low heat.
3. Chop the onion and sauté. Add the onions to the broth-potato blend. Add the sausage (chopping first if needed), thyme, and salt and pepper to taste. Turn heat to low.
4. Wash and chop the kale into thin pieces. Add to the soup and cook only as long as it takes for the kale to turn bright green.  Remove from heat and serve. Enjoy!

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Want to learn more?

Read the rest of the January 18, 2019 newsletter or sign up to receive the next newsletter in your inbox.

We hope your first week of 2019 has been lovely! While most of us cannot believe it’s already a new year, we’re ready to set goals and embrace the surprises that 2019 will bring us. If one of your goals is to take better care of yourself and live a healthier life, the farmers’ market is the perfect place to start. Every Saturday you have the opportunity to engage with your community and share meaningful conversations with your neighbors. You also can purchase the healthiest and freshest food in town directly from your local farmers. Feeling stuck in a rut with recipes? Chat with our vendors as they can share tips for their favorite meals with you. We hope visiting the farmers’ market helps you work toward some of your goals this year and we look forward to seeing you every Saturday.

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What’s for dinner?
Rosemary roasted butternut squash!

This simple dish has great flavors and warmth for these dark winter evenings – perfect for any dinner or a side dish. Serves 4.

Ingredients

• 1 medium butternut squash, peeled, seeded and cut into small cubes
• 1 medium carrot, peeled and cut into small cubes
• 1 small onion, peeled and chopped
• 1.5 tablespoons fresh rosemary, chopped
• 2 tablespoons extra virgin olive oil
• Salt and pepper

Directions

1. Preheat oven to 400 degrees.
2. In a medium bowl, toss ingredients together until evenly coated with oil and herbs. Season with salt and pepper.
3. Place evenly on a non-stick baking sheet and roast until tender, about 30 minutes.
4. Enjoy!

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Want to learn more?

Read the rest of the January 4, 2019 newsletter or sign up to receive the next newsletter in your inbox.