This Week at the Durham Farmers' Markets

Great variety and authenticity are expressed exceptionally well in Durham’s food - that's why Durham is the Tastiest Town in the South. Part of Durham’s exciting food culture comes from a fascination with locally grown and raised products, and from the chefs who prepare celebrated cuisine recognized in regional and national media. Each week at Durhams's farmers' markets everyone can be a chef with access to fresh local produce.

Produce available this week includes: pumpkins, greens, broccoli, radishes, carrots, bok choy, kale, apples, sweet potatoes, and more! Also look for meats, cheeses, flowers, specialty items and crafts.

Durham Farmers' Market
Celebrate Food Day with a vendor costume contest and double bucks fundraiser. Then at 10 am, Chef John Eisensmith from Six Plates will be doing a cooking demonstration.Visit the Durham Farmers' Market Saturdays from 8am- Noon in Durham Central Park.

South Durham Farmer's Market
This week, there will be music by Kristi Dixon, and the Master Gardeners will be the Market Guest. Visit the South Durham Farmer's Market on Saturdays from 8am-Noon at Greenwood Commons, 5410 Highway 55.

Visit the farmers' markets, tour a farm, and discover more great agritourism opportunities in Durham.

This Week at the Durham Farmers' Market

Great variety and authenticity are expressed exceptionally well in Durham’s food - that's why Durham is the Tastiest Town in the South. Part of Durham’s exciting food culture comes from a fascination with locally grown and raised products, and from the chefs who prepare celebrated cuisine recognized in regional and national media. Each week at Durhams's farmers' markets everyone can be a chef with access to fresh local produce.

Produce available this week includes: apples, muscadine and scuppernong grapes, peaches, green beans, corn, chard, eggplant, sweet potatoes, tomatoes, and more! Also look for meats, cheeses, flowers, specialty items and crafts.

Durham Farmers' Market
Visit the Durham Farmers' Market Saturdays from 8am- Noon and Wednesdays 3:30-6:30pm in Durham Central Park.

South Durham Farmer's Market
This week, there will be Pizza Faces with local vegetable in the Kid's Tent Visit the South Durham Farmer's Market on Saturdays from 8am-Noon and Wednesdays 3:30-6:30pm at Greenwood Commons, 5410 Highway 55.

Visit the farmers' markets, tour a farm, and discover more great agritourism opportunities in Durham.

This Week at the Durham Farmers' Markets

Great variety and authenticity are expressed exceptionally well in Durham’s food - that's why Durham is the Tastiest Town in the South. Part of Durham’s exciting food culture comes from a fascination with locally grown and raised products, and from the chefs who prepare celebrated cuisine recognized in regional and national media. Each week at Durhams's farmers' markets everyone can be a chef with access to fresh local produce.

Produce available this week includes: peppers, onions, okra, watermelon, tomatoes, peaches, eggplant, green beans and more! Also look for meats, cheeses, flowers, specialty items and crafts.

Durham Farmers' Market
Visit the Durham Farmers' Market Saturdays from 8am- Noon and Wednesdays 3:30-6:30pm in Durham Central Park.

South Durham Farmer's Market
This week, music will be performed by String Bands with Master Gardeners as a special guest. Visit the South Durham Farmer's Market on Saturdays from 8am-Noon and Wednesdays 3:30-6:30pm at Greenwood Commons, 5410 Highway 55.

Visit the farmers' markets, tour a farm, and discover more great agritourism opportunities in Durham.

This Week at the Durham Farmers' Market

Great variety and authenticity are expressed exceptionally well in Durham’s food - that's why Durham is the Tastiest Town in the South. Part of Durham’s exciting food culture comes from a fascination with locally grown and raised products, and from the chefs who prepare celebrated cuisine recognized in regional and national media. Each week at Durhams's farmers' markets everyone can be a chef with access to fresh local produce.

Produce available this week includes: figs, tomatoes, asparagus, eggplant, mushrooms potatoes, peaches, okra, onions, sweet potatoes, watermelon, zucchini and more! Also look for meats, cheeses, flowers, specialty items and crafts.

Durham Farmers' Market
Visit the Durham Farmers' Market Saturdays from 8am- Noon and Wednesdays 3:30-6:30pm in Durham Central Park.

South Durham Farmer's Market
This week, music will be performed by Bread and Butter Duo. Visit the South Durham Farmer's Market on Saturdays from 8am-Noon and Wednesdays 3:30-6:30pm at Greenwood Commons, 5410 Highway 55.

Visit the farmers' markets, tour a farm, and discover more great agritourism opportunities in Durham.

This Week at the Durham Farmers' Markets

Great variety and authenticity are expressed exceptionally well in Durham’s food - that's why Durham is the Tastiest Town in the South. Part of Durham’s exciting food culture comes from a fascination with locally grown and raised products, and from the chefs who prepare celebrated cuisine recognized in regional and national media. Each week at Durhams's farmers' markets everyone can be a chef with access to fresh local produce.

Produce available this week includes: jalapenos, corn, carrots, garlic, peaches, blueberries, blackberries, eggplant, peas, peppers and more! Also look for meats, cheeses, flowers, specialty items and crafts.

Durham Farmers' Market
This week there will be a HomeFries kids cooking class by Susan Sing of Tarheel Foodie. Visit the Durham Farmers' Market Saturdays from 8am- Noon and Wednesdays 3:30-6:30pm in Durham Central Park.

South Durham Farmer's Market
This week, there will be music by The Bred & Butter Duo. Visit the South Durham Farmer's Market on Saturdays from 8am-Noon and Wednesdays 3:30-6:30pm at Greenwood Commons, 5410 Highway 55.

Visit the farmers' markets, tour a farm, and discover more great agritourism opportunities in Durham.

This Week at the Durham Farmers' Markets

Great variety and authenticity are expressed exceptionally well in Durham’s food - that's why Durham is the Tastiest Town in the South. Part of Durham’s exciting food culture comes from a fascination with locally grown and raised products, and from the chefs who prepare celebrated cuisine recognized in regional and national media. Each week at Durhams's farmers' markets everyone can be a chef with access to fresh local produce.

Produce available this week includes: asparagus, strawberries, tomatoes, radishes, greens and more! Also look for meats, cheeses, flowers, specialty items and crafts.

Durham Farmers' Market
Learn how to make strawberry jam  at 9am and 11am this week. Visit the Durham Farmers' Market Saturdays from 8am- Noon and Wednesdays 3:30-6:30pm in Durham Central Park.

South Durham Farmer's Market
This week, meet Mango Bakery, the newest vendor at the market. Visit the South Durham Farmer's Market on Saturdays from 8am-Noon at Greenwood Commons, 5410 Highway 55.

Visit the farmers' markets, tour a farm, and discover more great agritourism opportunities in Durham.

This Week at the Farmers' Markets

Great variety and authenticity are expressed exceptionally well in Durham’s food - that's why Durham is the Tastiest Town in the South. Part of Durham’s exciting food culture comes from a fascination with locally grown and raised products, and from the chefs who prepare celebrated cuisine recognized in regional and national media. Each week at Durhams's farmers' markets everyone can be a chef with access to fresh local produce.

Produce available this week includes: asparagus, strawberries, tomatoes, broccoli, greens, carrots, radishes and more! Also look for meats, cheeses, flowers, specialty items and crafts.

Durham Farmers' Market
Starting this week, the Durham Farmers' Market will start accepting SNAP (Supplemental Nutrition Assistance Program) benefits. Visit the Durham Farmers' Market Saturdays from 8am- Noon and Wednesdays 3:30-6:30pm in Durham Central Park.

South Durham Farmer's Market
This week come celebrate Earth Day. Visit the South Durham Farmer's Market on Saturdays from 8am-Noon at Greenwood Commons, 5410 Highway 55.

Visit the farmers' markets, tour a farm, and discover more great agritourism opportunities in Durham.

This Week at the Durham Farmers' Market

**Summer Hours (8am-Noon) Starts Tomorrow Morning**
Wednesday Market Reopens April 16th

Tomorrow morning is the big day - the official start of the Durham Farmers' Market 16th season and the beginning of the Market's Summer Hours! Starting in the morning, the Market will be open every Saturday from 8am to Noon throughout the spring, summer and fall.

Before the Market was open during the wintertime, we shut down during the cold months. Then, the first Saturday of April was our big opening day. It was a return of fresh vegetables, pastured raised meats, great artisan foods and handmade crafted items to downtown Durham. Now the Market is open all winter and we get to enjoy local food with ease all year long. But, that doesn't mean that opening day is and less exciting. There are lots of things that are happening tomorrow to get excited about...

First, and most importantly, we are finally having spring like weather! This week, many of our farmers were able to get our into their fields and start to planting spring crops, which is something that has been difficult to do this spring (and winter). Plus, the first Market of the new season will be warm, sunny and beautiful!

Tomorrow, you also get to meet our newest vendor! Understory Farm, will be coming to the Market for the first time! Understory Farm is Andrea Wood and Rob Jones. They specialize in growing oyster mushrooms all year round. They grow their mushrooms in a climate-controlled warehouse just outside of Chapel Hill. I had the opportunity to see their mushroom operation this winter and it was fascinating. Along with the oyster mushrooms, they also raise and wild harvest other types of mushrooms, offer mushroom growing kits, and spent substrate (that the mushrooms grew in) which can be used as a nutrient rich additive to your garden!

Along with Understory Farm, there will be some other new faces at the Saturday Summer Market. Big Spoon Roasters, Imagine That Gluten Free, and Melina's Fresh Pasta will also start selling at the Market this year! Not to mention, you'll see a bunch of other vendors that have taken some time off during the winter months.

With these new and returning vendors, the Market's setup with change a bit. To accommodate for more vendors, we will once again be closing Foster Street and it will be filled with Farmers' Market vendors. Vendors will extend around in a big square around the Central Market lawn (the lawn inside the Pavilion). Vendors will shift around to their new summer spaces. So, if you can't find a vendor that you are looking for, please stop by the information table (at the center of the Pavilion). We'll have maps and be able to direct you to the vendors that you are looking for.

Also, tomorrow, to mark the occasion, Chef Amy Tornquist, of Watts Grocery and Hummingbird Bakery will be our first Chef in the Market of the season! Amy plans to cook up some French toast with strawberry sauce and goat cheese crema. But, she also said that she could be inspired to make something else. So, we'll see! Amy will start cooking out on the Market's lawn at 10am. Stop by for a taste and some inspiration for cooking with local, seasonal foods. And, as Amy is cooking, the Spiritual Sound Brass band will be serenading the Market and the Park through the morning!

You'll also notice that our neighbors the Durham Craft Market are back on the east side of the Durham Central Park. And our neighbors, the Hunt Street Art and Food Truck Market will be over on Hunt Street in full force as well.

Tomorrow is going to be the kickoff to another great season at the Durham Farmers' Market. Thank you for being a part of it and making the Market what so vibrant and wonderful for the past 16 years!

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

Fresh this Week....
VEGETABLES: Arugula, Asian Greens, Brussels Sprouts, Cabbage, Carrots, Claytonia (Miners Lettuce), Cilantro, Cress, Collards, Daikon Radish, Dried Shiitake Mushrooms, Fennel, Dried Herbs, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Mache, Micro Greens, Minutina,  Oyster Mushrooms, Parsley, Pea Shoots, Popcorn, Radishes, Reishi Mushrooms, Rhubarb, Salad Mix, Scallions, Spinach, Swiss Chard, Sweet Potatoes, Greenhouse Grown Tomatoes, Turnips, Turnip Greens, and more
MEATS AND EGGS: Pork, Beef, Lamb & Mutton, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Veal
Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: Vegetable Seedlings: Kale, Collards, Broccoli, Cilantro, Lettuce, Spinach. Fruit Plants: Strawberry, Raspberry, Blackberry, Figs. House Plants, Bedding Plants.
FLOWERS: Ranunculus, Hyacinth, Anemones, Poppies, Tulips, Stock, Mixed 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 

This Week at the Durham Farmers' Market

**Summer Hours (8am-Noon) Resume NEXT Saturday**
Wednesday Market Reopens April 16th

Tomorrow is the LAST Winter Market of the 2013-14 Season! So, it is the last weekend that we will be opening up at 10am. And the last Saturday until next winter where we will be ringing the opening bell.

Starting next Saturday, April 5th, Market will be open from 8am-Noon. There will be a few other things that change. First, during the summer time, we close a block of Foster Street (between Hunt and Corporation Streets) and fill it up with vendors! Second, the vendors will move around to their summer spaces (always feel free to ask for directions at the Market Info Table!). Next week, you'll see some familiar faces that haven't been at the Market in several months. I'm expecting that we'll see the folks from Sunny Slope Greenhouses, Edna Lee's Bakery, Will's Wild Herbs, Castlemaine Farm, Flat River Nursery and Pamela Strand Photography. That list leaves out a lot of the summer time regulars, but they will all be trickling back as the weather starts to (finally) warm up. And, next week, I'll announce some of the new Saturday Summer vendors.

Also, next Saturday, to celebrate the return of Summer Hours, Amy Tornquist, Chef and Owner of Watts Grocery and Hummingbird Bakery will be our Chef in the Market! Amy has helped us kick off the new market season every year since we moved to the Pavilion in 2007. Over the last 7 years, the weather on the opening day has ranged from snowing to swelteringly hot to gray and rainy. We'll see what next week will hold for us! Amy and her crew will be cooking and sampling their delicious foods which always feature locally grown Market meats, eggs, cheeses and vegetables. Amy's demo will take place on the Market lawn and start around 10am.

Later in the morning, the Spiritual Sound Brass Band will serenade us over on the east lawn of Durham Central Park, right next to our neighbors at the Durham Craft Market!

As the spring marches on, it won't be too long until the Wednesday Market re-opens. A week and a half after the Saturday Market goes back to its summer hours, the Wednesday Market will re-open! Starting Wednesday April 16th, the Market will be open weekly from 3:30 to 6:30pm. The Wednesday Market has the same great selection as the Saturday Market, but it is smaller and a bit more relaxed. And, we have a bunch of vendors that only sell on Wednesdays, including some new ones (which will be announced soon)!

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

Fresh this Week....
VEGETABLES: Arugula, Asian Greens, Brussels Sprouts, Cabbage, Carrots, Collards, Daikon Radish, Dried Shiitake Mushrooms, Fennel, Fresh & Dried Herbs, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Mache, Micro Greens, Miners Lettuce (Claytonia), Minutina, Potatoes, Parsnips (possibly), Pea Shoots, Popcorn, Radishes, Salad Mix, Scallions, Spinach, Swiss Chard, Sweet Potatoes, Turnips, Turnip Greens, and more
MEATS AND EGGS: Pork, Beef, Lamb & Mutton, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Veal
Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: Vegetable Seedlings: Kale, Collards, Broccoli, Cilantro, Lettuce, Spinach. Fruit Plants: Strawberry, Raspberry. House Plants.
FLOWERS: Ranunculus, Hyacinth, Anemones, Poppies, Tulips, Stock, Mixed 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 

This Week at the Durham Farmers' Market

SPRING is officially here! I'm sure that it couldn't come soon enough for many of our farmers who have had such a rough winter.

From now until mid-September, we will have more hours of daylight than night. And every day until the summer solstice in June the amount of daylight will increase every day. Lots of the spring and summer crops that we will get to enjoy in the coming months are both dependent on warm temperatures and the extended hours of daylight. So, as our farmers are able to get out into their fields and plant crops, we will start to have an increasing number of varieties of vegetables at the Market. And soon (fingers crossed) we'll start to see the first fruits of the year - strawberries!

In talking to several farmers this week, I've learned that the extended wet weather has been really taking a toll on many of our vegetable farmers. When the soil is extremely wet, as it is now, it is nearly impossible for farmers to go out into their fields to prepare the soil and plant crops. In these conditions, it can be easy to get a tractor stuck, or even just lose a boot to the mud. Plus, a farmer can risk compacting the soil in ways that are detrimental to the long term health of the field. So, they have to wait for the conditions to improve and dry out enough to be able to start working in their fields. Judy Lessler from Harland's Creek Farm told me the other day that she has "lots of beautiful, healthy vegetable seedlings that are ready to be planted". But, she can't start planting until the fields dry out. Some of our farmers are having luck planting in their hoop houses and greenhouses which haven't gotten quite as wet over the past few months.

It is amazing how early Spring can drastically vary from year to year. Two years ago in the spring of 2012, after having an unseasonably warm winter, the first asparagus and strawberries were coming to the Market in late March. This year, because the weather has been so wet and cold this winter, it looks like we'll have to wait a few more weeks for those.

In the meantime, our farmers are able to bring a good supply greens, an increasing supply of root vegetables and lots of lettuce and salad mix. So, now is the time to start experimenting with new types of salad dressing and enjoy the tasty local food that our farmers are able to grow this cool, wet spring!

Upcoming Market Schedule Change
Saturday Summer Hours (8am-Noon) Start April 5th
Wednesday Market (3:30-6:30pm) Opens April 16th

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

Fresh this Week....
 VEGETABLES: Arugula, Asian Greens, Brussels Sprouts, Cabbage, Carrots, Collards, Daikon Radish, Dried Shiitake Mushrooms, Fennel, Fresh & Dried Herbs, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Mache, Micro Greens, Miners Lettuce (Claytonia), Minutina, Potatoes, Napa Cabbage, Parsnips (possibly), Pea Shoots, Popcorn, Radishes, Salad Mix, Scallions, Spinach, Swiss Chard, Sweet Potatoes, Turnips, Turnip Greens, Winter Squash, and more
MEATS AND EGGS: Pork, Beef, Quail, Lamb & Mutton, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Veal, Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: Vegetable Seedlings: Kale, Collards, Broccoli, Cilantro, Lettuce, Spinach. Fruit Plants: Strawberry, Raspberry. House Plants.
FLOWERS: Hyacinth, Anemones, Poppies, Tulips, Stock, Mixed 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 

This Week at the Durham Farmer's Market

Saturday Winter Hours: 10am-Noon
Summer hours resume April 5

The sleet is falling! We had wintery weather earlier in the week! Whew - when will it end? I know that our farmers are having a hard time with the cold, wet weather that keeps on coming.

There is good news though, spring is getting closer every day! The days are getting longer and daylight savings time starts this weekend. It won't be long before spring officially begins on March 20th. A couple weeks after that the threat of frost will be passed. Then, before we know it, spring delicacies like strawberries, asparagus and peas will all over the Market and this cold winter weather will be a distant memory! At least, that is what I'm trying to remind myself of on this cold, sleety day.

As winter turns into spring, the Market's hours will be shifting back to our spring/summer hours!

Saturday Market: Summer Hours, 8am-Noon start on April 5th!
Wednesday Market: Re-opens on Wednesday April 16th! Wednesday Hours are 3:30-6:30pm.

For now, as we get through the final throes of winter, here are some things to on-farm events and one tasty winter recipe for you to enjoy.

Celebrity Dairy will be opening their barns this weekend for you to meet their new baby goats! This Saturday and Sunday, from 12-5pm, you can visit the farm and hug a baby goat!
CelebrityDairy.com

Next Saturday, March 15th from 11am-5pm, Stoney Mountain Farm's sheep will lose their winter coats at their annual Shearing Day! Olga and John invite people to come to the farm and watch professional shearers give the sheep their annual shear! StoneyMountainFarm.com 

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

Fresh this Week....
VEGETABLES: Arugula, Asian Greens, Beets, Beet Greens, Cabbage, Carrots, Collards, Daikon Radish, Dried Shiitake Mushrooms, Fennel, Fresh & Dried Herbs, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Miners Lettuce, Minutina, Potatoes, Napa Cabbage, Parsnips (possibly), Pea Shoots, Radishes, Salad Mix, Scallions, Spinach, Swiss Chard, Sweet Potatoes, 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
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: A few House Plants.
FLOWERS: Anemones, Poppies, Tulips, Stock, Mixed Bouquets, 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 

This Week at the Durham Farmer's Market

This Week at the Farmers Market
Saturday Winter Hours: 10am-Noon

Today the weather couldn't be more different than it was at this time last week. Last Friday, we were digging out of snow and this morning, as I'm writing, there are strong thunderstorms moving through the area. Unfortunately, neither types of weather is particularly good for farming!

 

This morning, when I opened by email, I found a comprehensive article written by Chatham County-based Agriculture Extension Agent, Debbie Roos. She details the challenges that local farmers have dealt with during this exceptionally cold and harsh winter. Included are pictures and stories from last week's snow storm as well as, information about the effects of the extremely cold weather on winter vegetable production and harvests. She interviews Doug Jones, the owner of Piedmont Biofarm, a long time winter vegetable farmer at DFM. Debbie also includes information about how farmers who raise animals and livestock are faring through this harsh winter. It is totally worth a read: Farmers Don't Get Snow Days. 

 

On the bright side, the warmer temperatures this week and increasing day length have meant that many of our farmers are able to start planting their spring crops, both in and out of the greenhouses and high tunnels (unheated greenhouses)! Additionally, seeds for many summer crops have already been sown and are starting to germinate in snug, warm heated greenhouses. After the threat of frost has passed, these seedlings will be ready to plant outside. Before long, the Market will, once again, be teeming with bottomless piles of fresh vegetables.

 

This week, Market will be open from 10am-Noon. Look for a somewhat limited supply of winter vegetables, including tender veggies grown in greenhouses and storage vegetable, such as sweet potatoes and winter squash. And as always, a great selection of meats, eggs, cheese, baked goods, other delicious treats, and FRESH FLOWERS (like the ones pictured above)!

 

See you at the Market, 

Erin Kauffman

Market Manager

Follow DFM on Facebook, Twitter and Instagram

Fresh this Week....

VEGETABLES: Arugula, Asian Greens, Beets, Cabbage, Carrots, Collards, Daikon Radish, Dried Shiitake Mushrooms, Fennel, Fresh & Dried Herbs (Cilantro, Oregano, Thyme, Parsley), Garlic, Green Onions, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Mustard Greens, Potatoes, Napa Cabbage, Pea Shoots, Radishes, Salad Mix, Spinach, Swiss Chard, Sweet Potatoes, Turmeric,  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, Duck Eggs & Chicken Eggs

CHEESES: Fresh and aged COW and GOAT milk cheeses. 

PLANTS: A few House Plants. 

FLOWERS: Anemones, Poppies, Tulips, Stock, Mixed Bouquets, 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 

This Week at the Durham Farmers' Market

Once again this week, our farmers are dealing with unusually cold temperatures. To protect their crops and livestock from the cold, farmers must take extra precautions beyond their usual work. Vegetable farmers have to cover crops with special fabric and heat greenhouses. And when snow falls, like it did on Wednesday, farmers must clear the snow and ice that accumulates on their greenhouses to prevent damage and possible collapse. Livestock farmers work diligently to keep their animals warm and water troughs thawed.

But, during all of this cold weather, I learned something new -- cows get frisky in the snow! Check out the video (above) from Chapel Hill Creamery of their girls frolicking in the freshly fallen snow!

This winter has been an especially brutal one for our farmers. It has been much colder this winter than in recent years. A couple of weeks ago, several farmers told me that they had nighttime lows down to 4 degrees. This week, I heard that some farms reached 0 degrees! And on a "warmer" night, I heard one of our farmers say "Oh good, its only going to be 17 degrees tonight". Now, that is something you don't hear a farmer in the Piedmont of North Carolina say often!

The good news is that this Sunday is Groundhog Day -- the mid-point of winter. While that doesn't mean that winter will end shortly, it does mean that the cold season is halfway over. Warmer temperatures are closer. And most importantly, the days are getting longer. In fact, everyday, the day length increases by 2 minutes. That is 14 minutes a week! Soon, the chickens will start reacting to the longer days and their egg production will kick into high gear. Longer days and more minutes of sunlight will mean that it won't get *quite* so cold at night and spring crops will start growing in earnest.

And for those of us who believe that groundhogs can predict the weather, on Sunday, Punxatawney Phil, Sir Walter Wally, and many other hogs around the country will be poking their heads out of their dens to make a prediction. If the groundhog sees his shadow, it means six more weeks of winter. No shadow means spring is right around the corner. We shall see!

For now, though, it is still cold and we hope that you will embrace the bounty of healthy, local food that our farmers are able to bring to Market in the dead of winter! Here is a short list of some yummy (warm) dishes you can make using local and seasonal ingredients.
Pumpkin Soup
Hearty Beef or Bison Chili
Sweet Potato Pie
Rice and Smothered Cabbage Soup
And my personal favorite -- French Toast

However you enjoy the winter fare from the Market, please know that our farmers and vendors appreciate each and every one of you! Especially on those bitterly cold and windy mornings!

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

Fresh this Week....
VEGETABLES: Arugula, Asian Greens, Beets, Claytonia, Cabbage, Carrots, Cress, Collards, Daikon Radish, Dried Shiitake Mushrooms, Fennel, Fresh & Dried Herbs (Cilantro, Oregano, Thyme, Parsley), Frisee, Garlic, Green Onions, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Mustard Greens, Potatoes, Napa Cabbage, Pea Shoots, Pumpkins, Radishes, Rutabega, Salad Mix, Spinach, Swiss Chard, Sweet Potatoes, Turmeric,  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
Duck Eggs & Chicken Eggs
CHEESES:Fresh and aged COW and GOAT milk cheeses.
PLANTS: Bedding Plants, and House Plants.
FLOWERS: Anemones, Poppies, Stock, Mixed Bouquets, 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 

This Week at the Durham Farmers' Market

For most of us, our weather memory is short. But for farmers, it is long! Weather is a constant topic of conversation among our farmers and it isn't only focused on the upcoming forecast. Talk about the weather is often centered around what happened weather-wise last week, last month, or last year.

This week, I talked to George O'Neal, owner of Lil Farm in Timberlake about the effects that the extremely cold weather that came with Polar Vortex had on his farm. George told me that, despite efforts to protect his crops with extra row cover (think, blankets for vegetables), he lost a lot of his tender crops - lettuce, fennel, cilantro and asian greens.

Growing vegetables in the winter time is certainly a risky business. Most years around the Triangle, the temperature stays warm enough for many crops to survive and thrive and in those years the risk pays off. With some extra work and infrastructure, farmers that didn't have much of a revenue stream in the winter are able have some income in the winter. But, farmers also know that a short period of extremely cold weather can wipe out crops and months of hard work over night.

George told me that the crops that he lost a couple of weeks ago were ones that he had planned to harvest in late January and early February.  After the 4 degree low that he had on his farm, the little heads of broccoli and romanesco cauliflower that were starting to form got burned pretty badly. They had been growing in his greenhouse and he tried his best to protect them from the freeze along with his other crops. He had planned to start harvesting them next week. But, he says, "They were a gamble to begin with."

So, if you are ever at Market and wonder why the selection is different this year than it has been in years past at the same time, ask a farmer. They will likely point to a weather event or pattern from a few months back, that most people have forgotten about. But, because they are still feeling the effects from it, they remember it vividly.

When I was talking to George, he pointed to one possible silver lining of the Polar Vortex. "Supposedly, it will help to cut down on the invasive pest and bug populations," he told me. "But, we won't know for a couple of months."

See you at the Market,
Erin Kauffman
Market Manager

Follow DFM on Facebook, Twitter and Instagram

Fresh this Week....
VEGETABLES: Arugula, Asian Greens, Beets, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, Celery, Chinese Cabbage, Cress, Collards, Daikon Radish, Dandelion Greens, Delicata Squash, Dried Shiitake Mushrooms, Escarole, Fennel, Fresh & Dried Herbs (Cilantro, Oregano, Thyme, Parsley), Frisee, Garlic, Green Onions, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Mustard Greens, Potatoes, Pea Shoots, Pumpkins, Radishes, Rutabega, Salad Mix,  Spaghetti Squash, Spinach, Swiss Chard, Sweet Potatoes, Turmeric,  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, Mixed Bouquets, 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 

This Week at the Durham Farmers' Market

This Week at the Durham Farmers' Market

• Cooking demonstration by Derek Treuer with Seared Radicchio and Bok Choy
• Chris Lynch with samples from G2B Gastro Pub
• Music by Scott Boggs on mandolin
• In Season: Bok Choy, Potatoes, Cabbage, Carrots, Squash, Kale, Garlic, and more!

SDFM Accepting Vendor Applications
Like our farmers, who are taking advantage of the downtime available in the winter, we too are using the relative quiet of the cool months to prepare for the warmer seasons ahead! We are receiving vendor applications through January 31st and putting together our next crop of farmers and food artisans for the SDFM’s third market season, which begins April 5, 2014.

Since our founding in 2012, we have been dedicated to bringing to the local community the most complete offering of local foods possible. All of our vendors grow or produce within a 50-mile radius of the market (except for the peach vendors, who come from just a bit farther away). And, as the market’s board evaluates new vendor applications, those that are located in Durham County will receive extra special consideration.

Many of our wonderful existing vendors will be back for another season, and they will be joined by a few new friendly faces too! We look forward to serving you our best market season yet!

Pinterest: Winter Recipes
Even after the polar vortex of last week, we still have plenty of winter vegetables and tasty meats to cook a local feast! Check out our Pinterest board for recipes using winter veggies like Fickle Creek’s sunchokes, and come to market this weekend to taste a delicious saute of radicchio and bok choy.

This Week at the Durham Farmers' Market

Well, the first Market of the year was certainly frigid. Then, by Monday night, farmers experienced record low temperatures -- even colder than the low of 9 degrees that we had here in town. Tomorrow, the temperature is forecast to be in the 70s. What a wild weather week!

On Tuesday, I saw a bunch of our farmers at a meeting. They sat around the table and compared the low temperatures on their respective farms. One farmer said the temperature got down to 4 degrees at his farm in Timberlake.

Several vegetable farmers have told me that the main thing that they've dealt with during the polar vortex was keeping their greenhouses heated. For some that heat their greenhouses with wood, it meant staying up all night long in order to feed the fire and keep the temperatures high enough to keep their plants safe. At this point in the year, some farmers have greenhouses full of tender seedlings and plants. Others, including Roberson Creek Farm and Lyon Farms, have tomato plants (which do not tolerate freezing weather) growing and bearing fruit in their heated greenhouses. The loss of any of these could have resulted in thousands of dollars in lost sales. For a farmer that survives on a very slim profit margin, that kind of loss can be devastating.

When the temperatures are as low as they have been, most plants just don't grow. They aren't necessarily killed by the cold temperatures, they just use all of their energy to survive. Even some plants that are in greenhouses just sit there during the cold weather. I know that some farmers will be taking this week off from Market because their crops haven't grown enough. There will be plenty of vegetable farmers at Market tomorrow, but due to the weather this week, the harvest may be a little bit different than a usual January market.

The only news that I've heard from our livestock farmers came from Olga Elder of Stoney Mountain Farm. She told me that the main issue that they had to deal with during the freezing weather was having to work to ensure that the water troughs didn't freeze over. Otherwise, I'm hoping that no news is good news coming from the livestock farmers. I'm sure that all of the animals (just like us humans) are happy that the weather didn't stay that excessively cold for too long!

As always, the Market will be open tomorrow will be open rain or shine! Its looking like it will most likely be rain tomorrow. We're expecting about 35 vendors to be there tomorrow with a wide range of products from vegetables to eggs to meats to tempeh and more!

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

Fresh this Week....

VEGETABLES: Arugula, Beets, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, 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, Leeks, Lettuce, Mache, Mustard Greens, Potatoes, Pea Shoots, Pumpkins, Radishes, Rutabega, 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: PLANTS: Bedding Plants, and House Plants. 
SPECIALTY ITEMS: Tempeh, 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:
CRAFTS: Pottery, Woodwork, Photographs, Hand-dyed Clothing and other items, Handmade Clothing, Goats Milk Soaps, Body Butters, Lotions, Yarn, Roving, and much more...

FLOWERS: A FEW Anemones, Dried Bouquets

Produce availability depends on weather conditions 

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 Facebook, Twitter 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 

This Week at the Durham Farmers' Market

After a much-needed break over Thanksgiving weekend, the Durham Farmers' Market is back in full swing! Tomorrow, we switch over to our Winter Hours - 10am to Noon!

The Durham Farmers' Market hasn't always been open in the winter time, so here is a brief history of how our winter hours came to be...

In the winter of 2005, a handful of Durham Farmers' Market's meat and egg farmers, bakers and crafters had product available during the winter months, so they set up shop in Central Park School's cafeteria every other Saturday morning. Along with the the meat, eggs, baked goods, crafts, there were a handful of cheeses and winter veggies available. Every time Market was open, Durhamites, hungry for local food, quickly snapped up all of what the vendors had to offer.

In response to Durham's demand for local food in the winter months, more farmers began planting crops in greenhouses and sunny, warm, south-facing fields for a winter harvest. Farmers' started building more greenhouses on their farms specifically for wintertime production. Some farmers have even shifted their focus to growing vegetable crops in the colder months. In 2007, we outgrew Central Park School's cafeteria and moved our winter time operation into our newly built home - the Pavilion!

Over the last 7 years, the Market's wintertime presence has been grown explosively. In 2006, there were fewer than 10 vendors that came each week. This year, you can expect to find over 45 farmers, bakers, specialty food producers and crafters to come to the Market each week. In fact, 2 farms will only be coming to the Market from December to March. Heeks Farm in Bahama and Root Down Farm in Cedar Grove have honed their winter growing skills and will have a wide range of vegetables over the next few months. Along with Heeks and Root Down, you'll see some familiar faces from the Wednesday Market including Melina's Fresh Pasta, Big Spoon Roasters, Imagine That Gluten Free and occasionally Tempeh Girl will be there!

Like with everything at the Durham Farmers' Market, we wouldn't be what we are today, with out such great customers! Thank your constant support of the hard work your local farmers and artisans do to bring you food and so much more each week.

Now, a couple of things to remember:

1. During the Winter Months (Dec.-March), the Market is only open from 10am to Noon. Rain, Shine, Sleet or Snow! 
2. In the winter, the Market starting with the ringing of the Opening Bell! It will ring at 10am on the nose. You are welcome to browse, talk to farmers and ask them to set aside items for you.
3. During the Winter time, vendors shift to different spaces. If you are having a hard time finding your favorite vendors, please stop by the Market Info Table at the center of the Pavilion - we can direct you and give you a map to help you find them.

On Saturday, during Market, Durham Parks and Rec will be setting up their annual Holiday Fun Fest in the Park! The winter festivities will start at 1pm.

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

Fresh this Week....
FRUITS: A FEW KIWIS!, Asian Persimmons
VEGETABLES: Acorn Squash, Arugula, Beets, Broccoli, Broccoli Raab, Brussels Sprouts, Bok Choi, Butternut Squash, Cabbage, Carrots, Cauliflower, Chinese Cabbage, Cress, Collards, Daikon Radish, Dandelion Greens, Delicata Squash, Fennel, Fresh & Dried Herbs (Cilantro, Mint, Rosemary, Oregano, Thyme, Sorrel, Parsley), Frisee, Galangal, Green Onions, Garlic, Ginger, Gourds, Jerusalem Artichokes, Kale, Kohlrabi, Lettuce, Mache, Mizuna, Mustard Greens, Peppers, Potatoes, Pea Shoots, Pumpkins, Radicchio, Radishes, Salad Mix, Shiitake Mushrooms, Spaghetti Squash, Spinach, Swiss Chard, Sweet Potatoes, Tat Soi, Greenhouse Grown Tomatoes, Turmeric, Turnips, Turnip Greens, Winter Squash, 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 GOAT milk cheeses.
PLANTS: Bedding Plants, and House Plants.
FLOWERS: HOLIDAY GREENERY, Asian Lilies, Dried Bouquets
SPECIALTY ITEMS: Raw Honey, Pasta, 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