Wednesday, April 17, 2013
If you haven't been to the Wednesday Market before, it is a condensed version of Saturday. All of the vendors are set up under the Pavilion and while it is slightly smaller, the selection is excellent! The variety of vegetables, fruits, cheeses and meats is just the same as Saturday. And the selection of prepared foods and specialty items is amazing! One of the special things about the Wednesday Market is that there alongside of familiar faces that you see on Saturdays, there are a bunch of vendors that only come to the Wednesday Market. Our returning Wednesday only vendors are Chicken Bridge Bakery, Farm 42, Melina's Pasta, and Small Potatoes Farm!
We are super excited to introduce you to our new Wednesday vendors! Their products will only be available during the Wednesday Market (and some will also be available during the Winter season as well).
Big Spoon Roasters is owned and operated by Mark Overbay and Megan Lynum. They make handcrafted nut butters here in Durham. Their carefully selected nuts and wildflower honeys are sourced from local and like-minded farmers who share their dedication to authentic quality. Each small batch is roasted, milled, and packaged while still warm to produce nut butters that are uniquely fresh, delicious, and nutritious.
Imagine That Gluten Free is owned and operated by Dave Gardner here in Durham. Like the name suggests, they have focused all of their passion and energy into creating and providing tasty, high-quality Gluten-Free, Lactose/Casein-Free, and Peanut/Tree Nut-Free baked goods to those of us who need a trusted, safe food provider. They work in a dedicated Gluten-Free facility, using only all-natural ingredients and no preservatives.
Tempeh Girl is owned and operated by Beth May. Beth May wanted to cultivate tempeh as soon as she learned about the process. "I knew I wanted to be involved in local food and tempeh called to me because it utilized this skill set I acquired in grad school", says Beth. Beth earned a Master's degree in Biological and Agricultural Engineering from UC Davis while working in a fungal fermentation lab. Beth's tempeh is a double fermented tempeh. She uses NC organic soybeans that are first fermented with lactic acid cultures to naturally acidify the beans and render them more digestible before cooking and fermenting with a tempeh culture.
Waterdog Farms is located in Hurdle Mills, just north of Durham. It is owned and operated by Rickie White and Christopher Fipps. They got their start farming with the Breeze Incubator Farm courses. In 2011, they founded Waterdog Farms on a parcel of land adjacent to the Flat River. Rickie and Christopher grow a wide variety of sustainably grown cut flowers, culinary herbs, herbal teas, and heirloom produce.
We look forward to a great Wednesday Market season!
And on a very important note: ASPARAGUS and STRAWBERRIES are finally in season!!
See you at the market!
Vegetables: Asparagus, Asian Greens (Bok Choi, Tat Soi, Mizuna), Arugula, Beet Greens, Beets, Carrots, Culinary Herbs including Cilantro, Thyme, Oregano, and Greek Oregano, Greenhouse Grown Cucumbers, Green Garlic, Green Onions, Kale, Kohlrabi, Leeks, Lettuce, Pea Shoots, Radishes, Rutabega, Salad Mix, Spinach, Swiss Chard, Greenhouse Grown Tomatoes, Turnips
Meats: Beef, Chicken, Duck, Goat/Chevon, Pork
Eggs: Chicken, Duck and Guinea Eggs
Plants: Vegetable and Herb Seedlings, House Plants, Landscaping Plants
Specialty Items: Creamed Honey, Mustards, Flour, Yellow & White Cornmeal, Grits, Goat and Cow Milk Cheeses, Baked Goods - Breads, Pastries, & Pies, Preserves, Gluten Free Baked Goods, Fermented Items, Nut Butters, Pasta, Tempeh, Herbal Teas, Herbal Salves,
Crafts: Wood Crafts, Pottery, Goats Milk Soaps