Friday, January 3, 2014

This Week at the Durham Farmers' Market

The first Market Day of 2014 is going to be a cold one! While the high tomorrow is forecast to be in the low 40s, the Market will likely begin with the temperatures still in the 20s!

While saying bundle up may sound like a no brainer for anyone who is heading outside for an outdoor market. I think that it might be appropriate to remind you to REALLY bundle up tomorrow! I've been managing the Durham Farmers' Market for over 7 years now and if I've learned one thing, it is that the Market's Pavilion is always a few degrees colder and windier than the surrounding neighborhoods. So, throw an extra hat or mittens into your bag, just for insurance.

If you are wondering, there is a very good reason why the Pavilion is slightly colder than its surroundings. When the Pavilion was designed back in the early 2000s, it was designed with the Durham Farmers' Market in mind. At that time, the Market was only open from April through November and the idea of having winter hours hadn't yet formed. Ellen Cassily, the architect of the Pavilion, designed it so that during the long, hot, humid summers, the structure would catch the errant breeze when it came along. And it does! In the summer time, the Pavilion is also slightly cooler than the surrounding areas.

When the Market added winter time hours, we realized that it does the same thing in the winter time! It catches the breeze, but the breeze is quite a bit colder during the winter hours.  Thankfully, in Durham, the winter is quite a bit shorter in the summer. Ellen's innovative design is a much appreciated feature of our home! But, for now, remember to wear an extra layer on chilly days.

Tomorrow: Due to the cold weather and the difficulty harvesting when the temperatures are below freezing, the winter bounty may be somewhat limited. But, there will still be plenty of greens, root vegetables and storage crops (such as winter squashes and sweet potatoes).

Also, tomorrow will be the last day of the winter peppers from Piedmont Biofarm. Farmer Doug and his crew were able to keep their pepper plants alive and producing in the greenhouses this fall. They have brought colorful bell peppers to Market all through the fall. Farmer Doug reported to me last week that today will be their last harvest because the plants aren't withstanding the cold temperatures and short days any longer. It is always exciting to see what our farmers are able to do to extend the seasons!

See you at the Market,
Erin Kauffman
Market Manager
Follow DFM on FacebookTwitter and Instagram

Fresh this Week....
VEGETABLES: COLLARDS, CABBAGE, Acorn Squash, Arugula, Beets, Brussels Sprouts, Bok Choi, Butternut Squash, Carrots, Cauliflower, Celery, Chinese Cabbage, Cress, Collards, Daikon Radish, Dandelion Greens, Delicata Squash, Dried Shiitake Mushrooms, Escarole, Fennel, Fresh & Dried Herbs (Cilantro, Oregano, Thyme, Parsley), Frisee, Green Onions, Jerusalem Artichokes, Kale, Kohlrabi, Lettuce, Mache, Mustard Greens, Peppers, Potatoes, Pea Shoots, Pumpkins, Radicchio, Radishes, Salad Mix,  Spaghetti Squash, Spinach, Swiss Chard, Sweet Potatoes, Tat Soi, Greenhouse Grown Tomatoes, Turnips, Turnip Greens, Winter Squash, and more
MEATS AND EGGS: PORK, Beef, Quail, Lamb & Mutton, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Veal, Rabbit, Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: Bedding Plants, and House Plants.
FLOWERS: A FEW Anemones, Dried Bouquets
SPECIALTY ITEMS: Gluten Free Baked Goods, Raw & Creamed Honey, Pasta, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies & Pastries, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves, Wool
CRAFTS: Pottery, 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 

No comments:

Post a Comment