Tag: recipe

Support local farmers & pick-up your groceries at the market on Saturday, February 16!

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!


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!

Want to learn more?

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

Celebrate Valentine’s Day at the farmers’ market on Saturday, February 9!

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!


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!

Want to learn more?

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


Enjoy the flavors & colors of winter on Saturday, January 26!

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.


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!


Want to learn more?

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

Spend your morning with your community on Saturday, January 19!

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!


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!

Want to learn more?

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

Kickoff the new year at the farmers’ market on Saturday, January 5!

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.


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!

Want to learn more?

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

Re-stock your groceries & pick-up holiday gifts on Saturday, December 15!

We hope you got a little rest during the snow storm and that you’re excited to be outside this weekend after being cooped up indoors. This was quite the way to end a big weather year and was a tough break for our farmers. Lift your local farms up this December by shopping local for your holiday needs. You’ll find everything for your special meals at the market, along with beautifully made and packaged gifts for all the loved ones on your list.

Also, don’t forget that our friends at the Durham Craft Market are hosting their annual Holiday Craft Fair on Saturday from 11 am-4 pm at the Convention Center. Swing by the farmers’ market to stock up on your groceries and then go pick-up handmade holiday gifts made by local artists. Thank you for shopping small this holiday season!

Finally, we’re excited to announce that we’re now accepting new member applications for the 2019-20 season. The deadline for applications is January 4, 2019. For more information, please visit our website or send us an e-mail.


What’s for dinner?
10 Spice Vegetable Soup

This hearty meal is just what your body needs are you prepare to enjoy the sweet treats of the season. Whip up a batch of this veggie soup and you’ll have leftovers for a few days! And don’t forget to pick-up homemade bread at the market to enjoy with this soup. Finally, you can easily add meat or substitute other veggies depending on your preferences.

Ingredients

  • 6 cups broth (veggie or bone)
  • 3 large cloves garlic, minced
  • 2 cups onion (about 1 medium) or 1 bunch of scallions, diced
  • 1 heaping cup peeled and chopped carrots (about 3 medium)
  • 1 bell pepper
  • 1.5 cups peeled and chopped sweet potato
  • 1 heaping cup chopped celery (about 2 stalks)
  • 1 (28-ounce) can diced tomatoes, with their juices
  • 1-2 tablespoons Homemade 10-Spice Mix, to taste
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 2-3 cups kale leaves (torn & de-stemmed)
  • 1 (15-ounce) can chickpeas or other beans, drained and rinsed
  • Homemade 10-Spice Mix (makes 1/2 cup):
    • 2 tablespoons smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon dried oregano
    • 1 tablespoon onion powder
    • 1 tablespoon dried basil
    • 2 teaspoons dried thyme
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 1/2 teaspoons fine grain sea salt
    • 1 teaspoon white pepper (optional)
    • 1 teaspoon cayenne pepper

Directions

  • Check out this link & enjoy!

Want to learn more?

Read the rest of the December 14, 2018 newsletter or sign up to receive the next newsletter in your inbox.

Bundle up & find everything you need for cozy winter meals at the market on Saturday, December 8!

We hope you’ll bundle up and join us at the market tomorrow morning! The temperature will drop on Sunday through early next week so it’s the perfect time to warm up your house with soup. With all of the root veggies and vibrant greens available right now, there’s no wrong way to prepare a hearty soup for your family. Share your favorite recipes with us or check out the simple chicken noodle soup recipe below.

Also, don’t forget to do your holiday shopping at the farmers’ market. We have perfect gifts for everyone on your list. And check out our neighbors at the Durham Craft Market and the Art Market at Vega Metals. Thank you for shopping local this holiday season!


What’s for dinner?
Chicken Noodle Soup

This favorite family meal is perfect for a cold weekend spent indoors. Make your soup extra special (and nutritious) by picking up the ingredients at the farmers’ market.

Ingredients

  • 1/2 cup diced onion or 1 bunch chopped scallions
  • 3 stalks of celery, chopped
  • 3 carrots, chopped
  • 2 cloves of fresh garlic, minced
  • 2 bay leaves
  • 1/2 tablespoon fresh parsley, chopped
  • 7 cups chicken stock
  • 6 ounces pasta (your choice!)
  • 6 ounces of cooked shredded chicken

Directions

  • Check out this link & enjoy!

Want to learn more?

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

Celebrate Fall produce at the market on Saturday, October 20!

Fall colors are popping up at the market and we’re all enjoying the transition to different produce. Peppers and eggplant are hanging on, but we know their days are limited as cooler night temperatures become more frequent. As the days get shorter, our bodies will start seeking the nourishment of root veggies and deep greens. Check out our blog post for a reflection on this transition and a recipe for Curried Butternut Squash Soup.

Also, we’re excited for two upcoming events at the market! Next Saturday, October 27, we’ll host our annual Vendor Halloween Costume Contest. We encourage you and your kiddos to come dressed in your favorite Halloween outfits, too! And on November 10, we’re hosting our first annual Silent Auction to raise funds for some of your favorite market programs, including the Sprouts Kid’s Club, Double Bucks, and more. Save the date and come prepared to complete your holiday shopping while also supporting the market that you love.

Finally, as a reminder, below is our market schedule:

  • The Wednesday Market is closed for the season. Thank you for your support!
  • Saturday Main Season Market runs through November 17 from 8:00 am-12:00 pm.
  • Pre-Thanksgiving Holiday Market will be held on Tuesday, November 20 from 3:00-5:00 pm. The Saturday Market will be closed on November 24.
  • Saturday Winter Market begins on December 1 from 10:00 am-12:00 pm.

PS – If you visit the State Fair this weekend, don’t forget to look for our vendors. Several won ribbons for their delicious products and we couldn’t be happier for them!

Want to learn more?

Read the rest of the October 19, 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.

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!