Also, there will be no access to the Farmers' Market parking lot on Morris Street until 8:45am due to the race. Take a look at the Course Map for street closures.**
WHAT'S HAPPENING AT THE MARKET...
Blueberries, Cherry Tomatoes, Green Beans, Raspberries and maybe some Peaches will be at the Market tomorrow! You may wonder why I say that peaches are only a "maybe". On Wednesday, our peach growers from Kalawi Farms came to Market with two early season varieties of peaches - Carored and Rich May. Ben Williams told me that is has been a rough year for peaches so far and the yield, especially for the early season varieties, has been drastically reduced compared to past years. The long, cool, rainy spring coupled with the late frosts in early April has taken a toll on this year's peach crop. This unusual spring brought many crops to the Market later than usual and some crops have been reduced in numbers because the weather. So, they will come to Market with peaches if they are able to harvest enough which we won't know until later today. Once I find out, I'll make sure to mention it on our Facebook and Twitter pages.
Tomorrow morning, we will have Chef in the Market! Chef Katie Coleman from Durham Spirits Company will be back to cook for us. When Chef Katie comes and cooks in the Market, she likes to choose a vegetable to focus on and then she makes several recipes that feature it. This week, she has chosen to cook with SHIITAKE MUSHROOMS. Starting at 10am, Chef Katie will be slicing, dicing and cooking up shiitake dishes. She will have plenty of tastes and there will be recipes for you to take with you so that you can make these dishes at home!
2013 Farm to Fork Picnic: This year's Farm to Fork Picnic is next Sunday afternoon and the tickets are on sale right now. For the past several years, Slow Food NC has set up a fun picnic where they pair local chefs with local farmers. Thirteen DFM farms will be participating and several of our food artisans will be featured! The Picnic supports new farmer training at the Center for Environmental Farming Systems (CEFS) and the Breeze Farm. For more information, list of the pairings and to purchase tickets, go to FarmToForkNC.com
CALL FOR DURHAM FARMERS' MARKET VOLUNTEERS: The Market is looking for a few folks to add to our great volunteer crew! We've got lots of cooking and canning demonstrations, kids cooking classes, and reading hours planned for this summer and we'd love to have a few more hands to make it all happen.
Requirements: Can-do attitude, minimal lifting, and the ability to wake up early on a Saturday :)
Email info@durhamfarmersmarket.com if you are interested.
See you at the Market, bright and early!!
Erin Kauffman
Market Manager
Follow DFM on Facebook and Twitter
Upcoming Events and Spring Schedule
Saturday June 1: Chef in the Market -- Chef Katie Coleman from Durham Spirits Co. will demonstrate several recipes using SHIITAKE MUSHROOMS! Recipes and samples available. Starts at 10am. DurhamSpiritsCompany.com
Wednesday June 5: Quick Dinners from the Market Demo, 4pm Anne Everitt from Triangle Food Fight will demonstrate a quick kale sautee! Samples and recipes starting at 4pm. trianglefoodfight.blogspot.com
Saturday June 8: Chef in the Market - Chef Christy Quirk from Bull Street Gourmet and Market will be cooking with FENNEL! Recipes and samples available. Starts at 10am. BullStreetGourmetandMarket.com
Saturday June 8: Kids Reading Hour, 10am
Fresh this Week....
FRUITS: BLUEBERRIES, RASPBERRIES, Strawberries and maybe some early season Peaches!
VEGETABLES: CHERRY TOMATOES, GREEN BEANS, Last of the Asparagus, Artichokes, Asian Greens (Bok Choi, Mizuna, Tat Soi), Arugula, Beets, Beet Greens, Broccoli, Broccoli Raab, Cauliflower, Cabbage, Carrots, Collards, Greenhouse and Field Cucumbers, Dandelion Greens, English Shelling Peas, Fresh & Dried Herbs (Cilantro, Dill, Mint, Rosemary, Oregano, Thyme, Parsley), Fava Beans, Fennel, Frisee, Green Onions, Green Garlic and Garlic Scapes, Gourds, Kale, Kohlrabi, Lettuce, Mustard Greens, Napa Cabbage, Onions, Potatoes, Pea Shoots, Radishes, Salad Mix, Shiitake Mushrooms, Spinach, Sugar Snap Peas, Sweet Potatoes, Swiss Chard, Greenhouse Grown Tomatoes, Turnips, Turnip Greens, Vitamin Greens, Zucchini, and more
MEATS AND EGGS: Beef, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Lamb, Pork, Veal, Rabbit
Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged cow and goats milk cheeses.
FLOWERS & PLANTS: VEGETABLE and HERB SEEDLINGS including tomatoes; FLOWERS: Calendula, Lupine, Zinnia, Sunflowers, Peonies, Dutch Iris, Agrostemma, Batchelors Buttons, Sweet William, Icelandic Poppies; Landscaping Plants, House Plants
SPECIALTY ITEMS: Creamed 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
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