Summer Market, which runs April through November, is every Saturday from 8am-12pm. Face masks required for entry. Please enter/exit the market at our designated locations on Foster Street and keep with the one direction traffic flow.
Happy Wednesday Market Community! Today marks the final Wednesday market of the 2018 season! Our Wednesday market started strong with juicy, bright strawberries and is ending with the signs of Fall bringing butternut squash and tasty kale. During the summer we invited out Master Gardeners and spent time with our youngest shoppers during Sprouts Kid’s Club! This really has been an amazing season and we are so grateful to our fantastic customers!
We look forward to seeing you today to celebrate the end of the Wednesday market season!
We hope you enjoyed your Labor Day weekend and spent time with your family and friends! Our awesome farmers and their teams were hard at work getting ready for market today and taking care of their farm.
Now that school is back in session, it is time to get ready to fill those lunch boxes! At market this week, we will have cucumbers, tomatoes, and bell peppers, all lunch box friendly. Pair that with a sandwich made with your favorite locally grown meat or eggs on top of fresh bread.
I hope you are all enjoying this wonderful week of rain and a change in weather! We look forward to seeing you rain or shine at the market today! The summer has been going by so quickly, it is sometimes easy to miss a new item at the market. Here is a delicious okra recipe created by one of our fabulous local foodie’s, Nicole Cardon.
Crispy Spiced Okra With Roasted Garlic & Chili Aioli
1 pound Okra, sliced in 1/8in thin rings
Olive Oil (or any mild tasting oil of your choice)
Spice Blend – combine in bowl, will make extra
3 teaspoons chili powder
1.5 teaspoons sweet paprika
1.5 teaspoon adobo seasoning
1 teaspoon salt
1/4 teaspoon pepper
Chili Aioli – Blend in a food processor or blender until smooth
1 cup homemade or your favorite store bought mayo
6-8 cloves of roasted garlic
1 teaspoon lemon juice
1 teaspoon chili powder
Add enough oil to barely coat the bottom of a skillet preheated on medium heat. Make sure okra is completely dry and add it to the pan in one layer, be sure to not overcrowd. Cook in two or three batches if needed. Stir frequently and pan fry for 7-10 minutes or until brown and crispy. Transfer the cooked okra into a bowl with a slotted spoon to leave oil in pan and immediately add a teaspoonful of the spice blend. Toss to coat the okra and add more seasoning as needed. Drizzle aioli over spiced okra or serve on the side for cooking.
In case you missed it, the Durham Farmers’ Market has a new website! Check out all of the beautiful pictures and read about your favorite vendors! We also have plenty of amazing articles to browse, which will be updated often so make sure to check back in!