Wednesday, May 1, 2013
I didn't even mention the greens, there are so many types and varieties of luscious spring greens - spinach, collards, bok choi, swiss chard, lettuce, arugula, and KALE! Today, our guest Chef Anne Everitt will be demonstrating how to make Raw Kale Salad. Her demonstration will start at 4pm. The recipe for her kale salad is below and we'll also have copies for you to pick up today at Market.
In other exciting news, the Durham Farmers' Market was selected to participate in the Discover You Can Learn Make Share program! This is a grant program is offered Jarden Home Brands and the Farmers' Market Coalition. DFM will receive materials for canning in order to teach and promote canning and preserving the summer's bounty! My assistant, Shanna, and I are working on putting together a bunch of canning workshops this summer. I'll have more details about it very soon!
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