Wednesday, July 10, 2013

This Week at the Durham Farmers' Market Wednesday Market

Today at Market, we will be doing something that we've never done before... The Teen Chefs from C'est Si Bon Cooking School will be cooking at the Market! These teens have spent the week honing their cooking skills with C'est Si Bon's owner and head chef, Dorette Snover. Today, there will be three groups of teens chef, they will shop the Market for ingredients and each make a simple dish using the freshest foods that they can find. Stop by for a taste!

We'll be keeping our fingers crossed that we don't get a downpour at Market today! But, even if we do, the Market will go on and will be filled with lots of fresh vegetables, fruits, flowers and baked goods as well as an excellent selection of meats and cheeses! The rain doesn't stop these farmers and bakers!

Discover You Can This Week: PLUM JELLY WORKSHOP!
On Saturday, at 9am, Jaimie Graff from Loaf will lead a small hands on workshop teaching participants how to make PLUM JELLY. Jaimie will teach every step in the process: getting juice from the plum, turning the juice into jelly, and the water bath canning process. She'll also tell you about the difference between jelly and jam!

There are several spots available in the workshop. It costs $5 per person and each participant gets to take home a jar of jelly! If you are interested in participating, please email

Upcoming Discover You Can Demonstrations:

  • Saturday July 20, 9am - Blueberry Jam with Shanna (DFM's Assistant Manager)
  • Wednesday July 24, 3:30pm - Peach Jam with Nekeidra Morrison (Durham Co. Extension Agent)
  • Wednesday August 14, 3:30pm - Zesty Salsa with Nekeidra
  • Saturday August 31, 9am - Tomato Salsa with Shanna

To learn more about home canning, the Ball Website is a great resource. You will find step by step instructions and helpful videos.

See you at the market!
Erin Kauffman
Market Manager

Available Wednesday! 
Fruits: BLACKBERRIES, WATERMELON, Cantaloupe, Blueberries, Peaches, Raspberries
Vegetables:  PEPPERS - sweet and hot, TOMATILLOS, EGGPLANT, OKRA, BEANS - Green, Purple & Yellow, CHERRY TOMATOES, FIELD TOMATOES, Artichokes, Asian Greens Arugula, Beet Greens, Beets, Broccoli, Broccoli Raab, Cabbage, Carrots, Celery, Cherry Tomatoes, Corn, Cucumbers, Collards, Frisee, Garlic, Green Onions, Herbs (including Holy Basil, Cilantro, Thyme, Oregano, and Greek Oregano, Marjoram, Dill, Holy Basil, Bergamot, Chammomille, Bay, Lemon Balm), Kale, Kohlrabi, Leeks, Lettuce, Onions, Napa Cabbage, Potatoes, Pea Shoots, Radicchio, Radishes, Salad Mix, Swiss Chard, Summer Squash, Greenhouse Grown Tomatoes, Turnips, Zucchini
Meats: Beef, Chicken, Duck, Goat/Chevon, Pork
Eggs: Chicken and Duck  Eggs
Flowers: LISIANTHUS, BLACK EYED SUSANS, GOMPHRENA, DIANTHUS, DAHLIA, Statice, Lilly, Calendula, Sunflower, Godetia, Snapdragons and mixed Bouquets
Plants:  Vegetable and Herb Seedlings, House Plants, Landscaping Plants
Specialty Items:  RAW 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, Herbal Teas, Herbal Salves,
Crafts:  Wood Crafts, Pottery, Goats Milk Soaps

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