Spring Hours Coming Soon to Durham Farmers' Market

During these past few weeks of lovely spring-like weather, folks have been asking when the Durham Farmers' Market will return to summer hours. It won't be long! Summer hours (8am-Noon) will resume on Saturday, April 7th. Two weeks later, on Wednesday April 18th, Wednesday Market opens for its regular hours: 3:30 to 6:30pm. This Spring, the Market will be adding several exciting new vendors to the Wednesday Market offerings; details will be announced in the coming weeks.

Out of Spring weather excitement, the Durham Farmers' Market have been planning some fun and tasty upcoming events:

TOMORROW at 10:30 Chef Katie Coleman, owner of Durham Spirits Co. and an instructor at the Culinary School at the Arts Institute at American Tobacco, will be the Chef in the Market. Katie will be cooking several recipes that use the rhubarb that has been available at the Market over the past few weeks, including Rhubarb Ginger Chutney and Rhubarb Thyme Jam. Copies of recipes will be available upon request.

On Saturday March 17th, the Market will hold its first DFM Vendor Chili Challenge! Market vendors will show off their best personal chili recipes (no cookbooks allowed!). They will be highlighting meats and vegetables from the Market and in some cases from their own farms. Market goers will  taste all of the chilis and then vote for your favorite(s). The event will be a fundraiser for the Market -- each vote will cost $1. Participants can vote as many times as they'd like!

A new chef will be joining the Market in April. Chef Christy Quirk of Bull Street Gourmet and Market will be the Chef in the Market on April 14th. Bull Street Gourmet & Market is a new restaurant and retail shop located in Hope Valley Square. Christy plans to cook with fennel. For those who have ever wondered how to use this tasty (and weird looking) vegetable, now is the chance to learn from an expert. 

Fresh this Week....
Vegetables:  Asian Greens (Tatsoi, Mizuna), Arugula, Beets,  Cabbage, Chinese Cabbage, Cress (Creasy Greens), Cilantro, Collards, Dried Herbs, Frisee, Fennel, Green Onions, Green Garlic,  Gourds,  Jerusalem Artichokes,  Mustard Greens, Kale, Lettuce, Leeks, Onions, Pumpkins, Rhubarb, Radishes, Salad Mix, Shiitake Mushrooms  (fresh & dried), Sweet Potatoes, Spinach, Swiss Chard, Greenhouse Grown Tomatoes, Turnips, Turnip Greens,
Meats:  Beef, Chicken, Goat/Chevon, Lamb, Pork.  Look for whole cuts, sausages, hot dogs, jerky, liver pate and more!
Flowers & Plants:  Daffodils, Tulips, Anemones, Icelandic Poppies,
Vegetable & Herb Seedlings, Landscaping Plants, House Plants
And: Honey, Pecans, Chicken and Duck Eggs, Flour, Cornmeal, Wines, Fresh and Aged Goats and Cows Milk Cheeses, Baked Goods - Pies, Breads, Cookies, Pastries, Gluten Free Items, etc; Beer, Wine, Jams, Jellies, Pickles, Preserves
Crafts: Pottery, Jewelry, Gourd Birdhouses, Woodwork, Photographs, Hand-dyed Clothing and other items, Handmade Clothing, Soaps and much more...

Produce availability depends on weather conditions