Friday, October 11, 2013

This Week at the Durham Farmers' Market

Well, the weather seems to have shifted from July to November in the matter of one week! Last Saturday, the temperatures were in the low 90s and by the time the Wednesday Market rolled around a few days later, there was a cold, blustery rain falling on us. What a contrast! Looks like tomorrow will be a little less extreme, temperatures will be in the 60s and 70s which will help ease us towards late fall and winter.

As it is feeling more fall like, the crops coming into Market are looking more fall-ish every week. This week, you'll find some of the first jerusalem artichokes of the fall, an ever growing selection of pumpkin & gourd varieties, and an increasing quantity of fall staples such as broccoli, cauliflower, cabbage, and greens, greens, greens! And, because we haven't had the first frost yet, there is still a plentiful supply of fall plantings of beans, squash and tomatoes. There is certainly lots to enjoy right now.

Chef Challenge Recap
In case you missed the 5th Annual Chef Challenge, here is what you missed! Chefs Katie Coleman, Mike Hacker and Justin Rakes were presented with this year's secret ingredient of EGGPLANT at 9am. After 2 hours of shopping, chopping, and cooking, the chefs presented the judges and the customers with dishes that featured 9 different creative uses of eggplant. After a long period of deliberation, the judges presented Justin Rakes and Scott Martin of (soon to be open restaurant) Salted Pig with this year's title and trophy. After Market, I tallied up the People's Choice votes and it was nearly a three way tie! Mike Hacker from Pie Pushers edged out the others to claim the People's Choice Winner.

Check out the full recap on Judge Bryan Christopher's blog Searching for Sicily. 

Thanks for a GREAT Wednesday Market Season!
This Wednesday was the final week of the 2013 Wednesday Market season! Thanks for making this Wednesday Market season the best one yet! It was open for more weeks, featured more vendors and hosted more customers than ever before in it 6 year history. You'll see some of your favorite Wednesday Market vendors on Saturday during our Winter Season which begins December 7th. You'll also see many of them at the Pre-Thanksgiving Market on November 26th! The 2014 Wednesday Market season will begin in spring of 2014, date TBA.

See you at the Market,
Erin Kauffman
Market Manager
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Upcoming Events
Saturday October 12th, 8:00-12:00 - The annual Bull City Coop Tour will be held on October 19th. In preparation, there will be information about the Coop Tour and the Durham County Master Gardener "Egg-sperts" will be on hand to talk about raising backyard chickens!

Saturday October 19th, 8:00-12:00 - Bull City Coop Tour! Coop Tour and Master Gardener Egg-sperts will be back with information about raising backyard chickens. Also, chefs from NOSH will be there demonstrating some yummy egg dishes!

Saturday October 26th, 9:00-12:00 - Beer Brewing Demo
The folks from Bull City Homebrew will be on hand demonstrating how to brew seasonal beers. They will be brewing Pumpkin Ale using Market pumpkins. They will answer your questions and you can even stir the pot!

Mark your calendars!! TUESDAY NOVEMBER 26th - Pre-Thanksgiving Market, 2-5pm! Stock up with your local needs for your holiday meal. Also, Fickle Creek Farm is now taking orders for Thanksgiving Turkeys.

Fresh this Week....
FRUITS: Scuppernong & Muscadine Grapes, Raspberries, Asian Pears, Watermelon
VEGETABLES: CAULIFLOWER, GALANGAL, JERUSALEM ARTICHOKES, BROCCOLI, Acorn Squash, Arugula, Beets, Bitter Gourd, Bok Choi, Butterbeans, Butternut Squash, Chinese Cabbage, Cherry Tomatoes, Collards, Cucumbers, Delicata Squash, Edamame, Fresh & Dried Herbs (Basil, Catnip, Dill, Mint, Rosemary, Oregano, Thyme, Sorrel, Parsley, Roselle), Eggplant, Frisee, Green Beans, Green Onions, Garlic, Ginger, Gourds, Kale, Kohlrabil, Lambs Quarter, Lettuce, Malabar Spinach, Mizuna, Mustard Greens, Okra, Onions, October Beans, Peppers, Potatoes, Pea Shoots, Pumpkins, Purple Hull Peas, Radishes, Salad Mix, Shiitake Mushrooms, Spaghetti Squash, Swiss Chard, Sweet Potatoes, Tomatillos, Tomatoes, Turmeric, Turnips, Zucchini, and more
MEATS AND EGGS:  Rabbit, Beef, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Lamb, Pork, Veal, Rabbit, Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: Bedding, House, and Flower Plants.
FLOWERS: Lisianthus, Tuberose, Gomphrena, Gladiolus, Dahlia, Zinnia, Mixed Bouquets
SPECIALTY ITEMS: RAW HONEY, creamed Honey, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies & Pastries, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves, 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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