The changing climate has serious implications for farming. Farmers in North Carolina are facing challenges such as increased drought, declining pollinator populations and extreme heat. North Carolina farmers have been forced to change their operations and methods as they learn to adapt to today's conditions. With an increasing demand for locally produced food, learning new strategies is a growing concern for local farmers.
In response to farmer requests, The Abundance Foundation, Center for Environmental Farming Systems (CEFS), Central Carolina Community College (CCCC), Carolina Farm Stewardship Association (CFSA), Chatham County Extension, NC Strawberry Association, The American Livestock Breeds Conservancy and Rural Advancement Foundation International (RAFI) are holding a one-day conference, Friday February 8, 2013 on the Pittsboro campus of CCCC. Dr. Laura Lengnick, Director of the Sustainable Agriculture Program at Warren Wilson College will be keynote speaker along with State Climatologist, Dr. Ryan Boyles. Laura recently completed work as a visiting scientist on the USDA National Program Staff, where she researched best practices for adapting US agriculture to climate change.
Farmers will be paired with agricultural scientists to discuss adaptation strategies for farming in our changing climate. Conference findings and research questions will be published as a guide to identify research needs to address climate change on the farm. "Climate change is not something that is going to happen," said Nancy Creamer, director of the Center for Environmental Farm Systems, "it's something that is affecting farmers right now."
After the conference happens, I'll be sure to tell you about some of the outcomes. For more information about the Farming Strategies in Today's Changing Climate Conference, visit TheAbundanceFoundation.org
THIS WEEK AT MARKET!
Last week, there were a few new arrivals, including PARSNIPS, TULIPS, POPPIES and ANEMONES! Look for those again this week as well as a limited amount of fresh shiitake mushrooms and the return of mache. As always, there will surely be a surprise or two and if I find something I'll try to send something out on our twitter account: @durhamfarmermkt
See you at the Market!
Fresh this Week....
VEGETABLES: PARSNIPS, FRESH SHIITAKE MUSHROOMS, MACHE, Asian Greens, Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Collards, Creasy Greens, Daikon Radish, Escarole, Fennel, Frisee, Fresh & Dried Herbs (Cilantro, Dill, Mint, Rosemary, Oregano, Thyme, Parsley), Green Onions, Gourds, Jerusalem Artichokes, Kale, Kohlrabi, Lettuce, Leeks, Mizuna, Mustard Greens, Napa Cabbage, Peppers - sweet and hot, Potatoes, Pumpkins, Radiccio, Rutabega, Radishes, Rapini, Salad Mix, Dried Shiitake Mushrooms, Spinach, Sweet Potatoes, Swiss Chard, Turnips, Turnip Greens, Greenhouse Tomatoes, Winter Squash and more
MEATS AND EGGS: Beef, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Lamb, Pork, Veal
Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged cow and goats milk cheeses.
FLOWERS & PLANTS: TULIPS, ORIENTAL LILIES, Icelandic Poppies, Anemones, Landscaping Plants, House Plants
SPECIALTY ITEMS: PECANS, Raw Honey, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies & Pastries, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves, Pastas, Perogies, Wool
CRAFTS: Pottery, Jewelry, Handmade Baskets, Woodwork, Photographs, Hand-dyed Clothing and other items, Handmade Clothing, Goats Milk Soaps, Body Butters, Lotions, Yarn, Roving, and much more...
Produce availability depends on weather conditions