A Hashtag You Should Use (Even If You Don’t Understand Them)

In tomorrow night’s Chick-Fil-A bowl, when the Duke University Blue Devils take on Texas A&M, 8.65 million viewers will see #GoDurham on the coaches’ headsets. The Durham Convention & Visitors Bureau (DCVB), The Greater Durham Chamber of Commerce, and Downtown Durham, Inc. have teamed up to pay for this placement as a beginning step in a larger initiative to market Durham as a sports visitation destination.

Hashtags, a phrase used in a social media posts preceded by a number, or pound, sign (#) are essentially a filing system for social content. They allow social media users (mostly in Twitter) to follow or participate in conversations or topics, and they are used in marketing a promotion or a product.

“Sports visitation in Durham is an increasingly high priority for us, and Duke playing in this bowl game is a great visibility opportunity. We want Durham hotels full on football weekends, so we decided to take it to the next level by giving away a weekend in Durham, too,” said Shelly Green, President and CEO of DCVB.

Everyone in Durham, residents and businesses alike, are encouraged to use the #GoDurham hashtag on all their messaging! That tag is being used to push a campaign, "The Great Durham Touchdown Getaway Giveaway," to get people to enter a giveaway contest to win a weekend in Durham to see the Blue Devils play a home football game. Hashtags themselves can be clicked on in social media platforms so that users can see everything related to that topic that has been posted. DCVB hopes fans will do that during the game, as well as afterward, to see what’s happening in the conversation, participate in the conversation, and ultimately to see who won the giveaway when the winner is announced

The Bureau has built a webpage for people to enter the contest, www.godurham.net, and DCVB encourages everyone in Durham to show their support for Duke and for Durham by using the hashtag today, tomorrow especially, and through the week up until Sunday night as they drive attention to that website. “Durham’s strong sense of community is something in which everyone here feels pride.  We’re tapping into that and getting folks to use the hashtag, tweet their support for Duke in the game, and for Durham as a community, and to mention the contest and website to their friends and followers while they are at it,” Green added.

Social media is an important tool in sports marketing. “Hashtags are so commonly used in social media-based sports marketing that soccer matches in the UK have them for each game. In the US, auto racing has seen a dramatic rise in their use, and other sports are seeing a significant uptick in use, too, so we know that the propensity to tweet and tag during a game is there,” said Sam Poley, DCVB’s Public Relations Director. “We see this hashtag, and others we will be promoting that are more definitively oriented to sports, as ways to keep fans engaged in the conversation about Durham and sports.  The weekend giveaway is to give one lucky winner a taste of how awesome Durham is in every other aspect, too,” Poley added.

The contest winner will be announced on Monday, February 3rd. The prize includes two round trip tickets to RDU International Airport from anywhere in the continental US that Delta Airlines flies, two nights at the Washington Duke Inn and Golf Club, dinners at some of Durham’s Celebrated Cuisine restaurants, two premium seats to a Duke Home Football game, and package of premium Duke Sports memorabilia. All of these components were donated by the named entities.

“Driving this conversation in social media is a community-wide effort.  We’re hoping Duke and Durham fans everywhere will jump in and participate,” Poley said.  DCVB and Duke will have social media teams online during the game.

Some tools for those who want to support this effort:

• The hashtag is #GoDurham
• The website for the contest is www.godurham.net
• The shortened version of that is durh.am/win
• Suggested Tweets: 

• Cheer for Duke in the Chick-fil-A bowl, and enter at durh.am/win to win a weekend in Durham, too! #GoDurham 

• Durham is a great place for sports! Enter at durh.am/win for a weekend trip to see a Duke Football home game. #GoDurham

• Come enjoy sports in Durham! Enter at durh.am/win for a weekend trip to see a Duke Football home game. #GoDurham 

• The hashtag will work on Facebook, Instagram, and Pinterest, too.

Learn more about visiting Durham online.

Kwanzaa Celebration at Hayti Heritage Center Dec 27

Access to culturally diverse celebrations and activities is plentiful and easy in Durham.  Tonight is a great example as people are invited to kick off their shoes, get ready to dance, eat and celebrate Durham's African-American community at the Hayti Heritage Center's annual Kwanzaa Celebration!

The focus of this year's event is Kugichagulia, the Swahili word for self-determination. Festivities take place tonight, December 27 from 5-9:30 PM. Performances include diasporic music from Elements of Percussion, dancing with Collage Dance Company, a healing “griot” session with The Magic of African Rhythm, and surprise guests! Bantaba will be hosted by Chuck Davis. There will also be an African-style marketplace showcasing original artwork by local artists, cultural books, clothing, jewelry, and more.

Dinner plates with vegan and vegetarian options. Come early, plates are available, but sell out quickly. All proceeds benefit Collage Dance Company.

Doors open at 5 PM with ceremonies and performances from 7-8:30 PM. Suggested donations are $1 for Children, $3 for adults, but no one will be turned away.

Learn more about Durham and it's rich African-American heritage online.

  

DCVB's Bizzell Makes the Cover

A lot goes into the decision of where a group will hold their annual meeting or convention. When a site is picked you can be sure that someone from that community worked hard behind the scenes to make it happen.

Credit: MPI and The Meeting Professional
magazine

Fortunately for Durham, a very experienced professional is at the helm of that process, and he continues to garner attention for his sales skill and success.  In fact, the cover of the December 2013 issue of The Meeting Professional magazine bears a sharply-dressed man; none other than Corey D. Bizzell, the Vice President of Group Sales & Business Development for DCVB.

In a statement, Bizzell addresses the role he plays in creating demand for Durham’s economy, and the role Meeting Professionals International (MPI) has played for him. "I am humbled by this exposure. My 10 years in MPI have afforded opportunities for education, career building, and networking that have been instrumental in my career success thus far. Sharing some of what I have learned in the article on essential job skills by an organization that has helped me evolve as a professional was truly a 360 degree experience. I use these skills to bring people to Durham for business, and I know they come back for leisure visits, too," Bizzell said.

The Meeting Professional, an international publication with a readership of 75,000 recognizes Bizzell’s efforts in helping Durham become the celebrated place it is today. The cover story features tips from Bizzell on the essential skills necessary to thrive in the meeting and convention industry, as well as insights on what drives success in that field. Bizzell will continue to use those skills for Durham’s benefit, filling hotel rooms and meeting space all over Durham.

Learn more about bringing group meetings and conventions to Durham online.

Most City of Durham Offices Closed for Christmas & New Year’s Holidays

The City of Durham has recently announced holiday closing information for residents.

Most City of Durham administrative offices will be closed Monday, December 23, Tuesday, December 24, and Wednesday, December 25, 2013 as well as Wednesday, January 1, 2014 in observance of the Christmas and New Year’s holidays. Police, fire, and rescue services for life-threatening or in-progress emergencies may be reached by calling 9-1-1. Non-emergency problems or concerns may be directed to (919) 560-4600. Residents are asked to take note of the following changes in other City services and programs.

Solid Waste, Recycling, Yard Waste, and Bulky Item Curbside Collections
The City’s Solid Waste Management Department will be closed on Wednesday, December 25. Collection for all services, which includes solid waste, recycling, yard waste, and bulky items, will be delayed by one business for the remainder of this week. Customers who would normally receive their bulky item and yard waste collection on Friday, December 27 will instead receive their collection on Monday, December 30.

The department will also be closed on Wednesday, January 1. All collections for solid waste, recycling, yard waste, and bulky items will again be delayed by one business day for the remainder of this week. Customers who would normally receive their bulky item and yard waste collection on Friday, January 3 will instead receive their collection on Monday, January 6. For more information, click here.

Residents are reminded to place their carts at the curb by 7 a.m. the day of their scheduled collections and to return garbage, recycling, and yard waste containers back to their home, away from street, curb, and sidewalk. As traffic increases during the holiday season, motorists are also asked to be aware of collection crews working in neighborhoods and other high-traffic areas.

Waste Disposal and Recycling Center
The City's Waste Disposal and Recycling Center (Transfer Station) will close at 2 p.m. on Tuesday, December 24 be closed on Wednesday, December 25 as well as Wednesday, January 1. It will operate under its normal schedule on all other dates. For more information, click here.

Household Hazardous Waste Collection Center
The City's Household Hazardous Waste Collection Center will close at 2 p.m. on Tuesday, December 24 and be closed on Wednesday, December 25 as well as Wednesday, January 1.Since the center is normally closed on Mondays, it will operate under its normal schedule on all other dates. For more information, click here.

Curbside Christmas Tree Collection
The Solid Waste Management Department will collect Christmas trees from all solid waste customers beginning December 26 until March 1. Trees should be placed at the curb by 7 a.m. on residents’ normal household garbage collection day. Residents are asked to leave the tree at the curb for one week before contacting Durham One Call at (919) 560-1200 to report a missed tree collection. Trees taller than six feet should be cut in half. Residents should remove all decorations and hardware, including tinsel, lights, garland, ornaments, nails, and stands. Residents are also asked to not place trees in bags. Trees may also be dropped off at the City’s Waste Disposal & Recycling Center at 2115 E. Club Blvd., Monday through Friday from 7:30 a.m. to 4:30 p.m., and Saturdays from 7:30 a.m. to noon at no charge until March 1. Customers are asked to arrive at least 30 minutes before closing. Trees delivered after March 1 will be subject to the usual disposal fees.

Remember To Recycle
Residents are encouraged to recycle year-round and particularly during the holiday season when the amounts of trash generated increases. Paper holiday waste, including wrapping paper (non-metallic only), cardboard boxes, and greeting cards may be placed in the blue recycling cart. To learn more about recycling, click here.

Durham Parks and Recreation
Durham Parks and Recreation (DPR) will close its administrative office, all recreation centers, and all indoor rental sites from Monday, December 23 through Wednesday, December 25. The administrative office, all recreation centers, and all indoor rental sites will reopen under their normal operating schedules on Thursday, December 26. DPR will also close its administrative office, all recreation centers, and all indoor rental sites on Wednesday, January 1. Recreation centers will close at 6 p.m. on Tuesday, December 31.The administrative office, all recreation centers, and indoor rental sites will reopen under their normal operating schedules on Thursday, January 2. For more information, click here, “like” on Facebook, or call (919) 560-4355.

Durham Area Transit Authority
On Monday, December 23, all fixed route service on DATA and DATA ACCESS will operate from 5:30 a.m. until 12:30 a.m. The Bull City Connector will operate from 6:22 a.m. until 10 p.m. However, DATA and DATA ACCESS administrative offices will be closed. On Tuesday, December 24, Durham Area Transit Authority (DATA) and DATA ACCESS will operate from 5:30 a.m. to 7 p.m. The Bull City Connector service will operate from 7:20 a.m. to 7 p.m. DATA ACCESS administrative offices will be closed. On Wednesday, December 25, DATA, DATA ACCESS, and the Bull City Connector will not operate and DATA and DATA ACCESS administrative offices will be closed. On Tuesday, December 31, all fixed route service on DATA and DATA ACCESS will operate from 5:30 a.m. until 7 p.m. The Bull City Connector service will operate from 6:22 a.m. until midnight. On Wednesday, January 1 all fixed route service on DATA and DATA ACCESS will operate its holiday schedule from 6:30 a.m. until 7:30 p.m. The Bull City Connector will operate from 7 a.m. until 10 p.m. However, DATA and DATA ACCESS administrative offices will be closed. For more information on DATA and DATA ACCESS, click here, “like” on Facebook, or call (919) 485-RIDE. For more information on the Bull City Connector, visit their website, “like” on Facebook, or “follow” on Twitter.

Durham One Call
Durham One Call will be closed on Monday, December 23 through Wednesday, December 25 as well as Wednesday, January 1. The center will also close one hour early on Tuesday, December 31 at 5 p.m. However, residents may complete an online service request by visiting the City’s website, or by leaving a message at (919) 560-1200. Durham One Call will forward all requests for City services to the appropriate department on December 2. For information about the City’s holiday schedule and any other services that may be affected, contact Durham One Call at (919) 560-1200 between 8 a.m. and 6 p.m. Monday through Friday.

Learn more about Durham at www.durham-nc.com.

This Week at the Durham Farmers' Market

I feel like it is safe to say that everyone is familiar with broccoli and cauliflower. But are you familiar with the odd looking, light green spikey head that is often displayed in and around broccoli and cauliflower at the Market (pictured)? Well, that odd looking vegetable is called Romanesco broccoli!

Romanesco is related to broccoli and cauliflower. And although it is referred to as a broccoli, it is more closely related to cauliflower. It has a similar texture to cauliflower and keeps its shape while cooking.

Romanesco broccoli is an heirloom vegetable variety. It has been traced back to the 16th century and was first documented in Italy, hence the name.

Like broccoli and cauliflower, it has a 2 fairly short windows of availability at the Market. The first season starts around early November and usually lasts up until Christmas. During January and February, because of the cold weather and short days, broccoli, cauliflower and Romanesco take a brief hiatus. In mid to late March, with the longer and warmer days, all return to the Market and tend to be available until May. After the weather heats up, these crops are done until the cooler weather returns. In fact, most vegetables that are in the same family (kale, collards, turnips, kohlrabi, brussels sprouts) don't like our hot, humid summers which is why you'll never see any of these vegetables during the summer time.

So, if you are looking to expand your culinary repertoire and want to try Romanesco broccoli, here are a couple of ideas for cooking it. You really can use it in the same way and in the same recipes that you use broccoli or cauliflower. It is good raw, steamed or stir-fried.

My favorite way to cook Romanesco broccoli is to roast it, which couldn't be more simple. To make roasted Romanesco, cut the head into florets, toss them in a couple tablespoons of olive oil, and sprinkle with salt and pepper. Spread them out onto a roasting pan and put them into an oven which has been pre-heated to 400 degrees. Roast for 10-15 minutes, stirring once. When they come out of the oven, toss a little bit of lemon juice on them and enjoy!

Remember: The Market is in its Winter Hours (10am-Noon) and will be open rain, shine, sleet or snow! During the Winter, the Market starts with the ringing of the Opening Bell at 10am sharp. Some vendors have moved around, so if you are having a hard time finding a vendor, stop by the Market's info table and we'll help you out.

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

Fresh this Week....
FRUITS: KIWIS!
VEGETABLES: CLAYTONIA, 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, Dried Shiitake Mushrooms, Fennel, Fresh & Dried Herbs (Cilantro, Oregano, Thyme, Parsley), Frisee, Green Onions, Garlic, Ginger, Gourds, Jerusalem Artichokes, Kale, Kohlrabi, Lettuce, Mache, Mizuna, Mustard Greens, Peppers, Potatoes, Pea Shoots, Pumpkins, Radicchio, Radishes, Salad Mix,  Spaghetti Squash, Spinach, Swiss Chard, Sweet Potatoes, Tat Soi, Greenhouse Grown Tomatoes, Turmeric, Turnips, Turnip Greens, Winter Squash, and more
MEATS AND EGGS:  LAMB & MUTTON, Beef, Bison, Chicken, Duck, Goat/Chevon/Cabrito, 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, A FEW Anemones, 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 

This Week at the South Durham Farmers' Market

This Week at the Market

• Music by 
• Riverside High School Choir
• Guest Chef 
• Derek Treuer cooking & sampling Collards with Raisins
• In Season: cauliflower, broccoli, potatoes, cabbage, squash, carrots, lemongrass, radishes, bok choy, turnips, brussel sprouts, greens and more

Winter Hours Begin!
Enjoy an extra hour toasty warm in bed this Saturday because the market will not open until 9 o'clock. Our winter hours of 9am-noon will be in effect this Saturday, December 14th through Saturday, March 29th.

A Remarkable Vegetable
Even after all the leaves have fallen and we approach winter’s shortest day, somehow our farmers’ continue to coax their crops into yielding ever more beautiful vegetables from the hard ground.  One such specimen, and a new one for me, was the Romanesco from Parker Farm and Vineyard. They are alternatively known as Romanesque cauliflower or Romanesco broccoli, the bud’s name always referring back to its point of origin, Italy (though perhaps not specifically Rome).

I bought several to roast as a side to meatballs made with lamb from Sassafras Fork Farm. (The resulting meal is pictured below.) Often described as a nuttier tasting cauliflower, the Romanescos were sweet and crunchy and each cone looked like a Christmas tree in miniature, especially when dotted with pomegranate seeds.

A local farmer friend pointed out to me that the geometric pattern of Romanescos conforms to the Fibonacci sequence and the closely related Golden Spiral. The Fibonacci sequence starts with 0 and 1, and every subsequent number in the sequence is the sum of the previous two. For example:

0+1=1   1+1=2   1+2=3   2+3=5   3+5=8   5+8=13  8+13=21   13+21=34

Craft Beer Cookbook Coming to NC

Food? Check.  Beer? Check. Durham? Big check! Tonight, John Holl, noted beer journalist and editor of All About Beer (a Durham magazine) will be at Fullsteam Brewery (also in Durham) to sign copies of his new book about cooking with craft beer.

Holl will be signing his book, The American Craft Beer Cookbook,  from 5:00 - 8:00 pm at Fullsteam Brewery at 726 Rigsbee Ave.

Cooking with beer is not a new concept.  However, with this book, Holl brings his considerable craft beer experience to the subject and makes it accessible - especially in Durham. Two of Durham's three "big" craft breweries contributed recipes for the book, and Fullsteam is offering a free Pork and Porter handpie (with help from Scratch Bakery) to all who order a copy of the book tonight.

Durham is a beer and food destination on track to be considered with the best in the US. Named The Tastiest Town in the South by Southern Living magazine, the local beer scene was named a point of consideration. Two Durham breweries now have restaurants.  Bull City Burger and Brewery, which contributed to the book, and Triangle Brewery which just opened their restaurant Triangle Pint and Plate. Fullsteam is a destination for Durham's vibrant food truck scene.

For those interested in cooking with the beers mentioned in the book, Sam's Quik Shop in Durham has one of the largest craft beer selections in the US.

Learn more about great events in Durham with the Durham Event Calendar.

Duke's Cutliffe National Coach of the Year

Durham got another feather in its cap last week as Duke head football coach David Cutcliffe was named the 2013 National Coach of the Year by the Walter Camp Foundation. Cutcliffe's win further solidifies Durham as City of Champions, a title the city gets from the dominance of so many of the sports teams and squads that call the city home.

Credit: Duke Photography via GoDuke.com

The Walter Camp Coach of the Year is selected by the nation’s 125 Football Bowl Subdivision head coaches and sports information directors.

“Coach Cutcliffe is more of a mentor than a coach to me and the rest of my teammates,” redshirt junior quarterback and team captain Anthony Boone said.  “It’s been great, just learning how to be a better quarterback and a better man. What makes him special is that he actually cares; that he’s a genuine guy. Everything he says, you can take to heart.”

The ACC’s Coach of the Year in 2012 and 2013, Cutcliffe guided Duke to its first ranking in the BCS standings and jumped four spots to No. 20 following last week’s 27-25 road win over North Carolina.  Also ranked 20th in this week’s Associated Press national poll, the Blue Devils will face top-ranked Florida State in the 2013 ACC Championship Game on Saturday at 8 p.m. at Bank of America Stadium in Charlotte, N.C.  The game will be televised nationally by ABC.

Duke will face Texas A&M in the Chick-fil-A Bowl at the Georgia Dome. Kick off is at 8 PM on December 31st.

Learn more about visiting Durham online and be part Duke's football action here next season.

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 

This Week at the South Durham Farmers' Market

This Week at Market

• Saturday 8am-Noon Greenwood Commons 5410 Hwy 55 Durham NC 27713
• Music by Lucky Puppy Band
• In Season: cabbage, squash, lemongrass, carrots, beets, radishes, potatoes, brussel sprouts, bok choy and more.

Twelve Gifts from Market
This year’s late Thanksgiving has left me scrambling to get ready for Christmas and a month of holiday festivities. I missed the Black Friday and Cyber Monday spending frenzies and, unfortunately, I even missed Small Business Saturday, but there’s one more shopping holiday left for me: the SDFM second annual Holiday Craft Market!

Tomorrow, our farmers and food artisans will be joined by talented, local craftspeople with handmade gifts for everyone on your Nice list. These lovely wares make especially good presents for those tough cases, like the person who has everything, as they will likely not have any of these fine locally-made crafts.  With that in mind, here is a list of market gift ideas. (You might need to fiddle with the suggested quantities.)

One market t-shirt
Two Christmas wreaths
Three goat totes
Four head bands
Five mini pies
Six pepper jellies
Seven woven baskets
Eight mugs for coffee
Nine kitty wool toys
Ten beeswax candles
Eleven Shorganics soap bars
Twelve jars for spices

Whether it rains or shines, the market will be rockin’ with live music from Scott Boggs and his band Lucky Puppy, who promise at least a couple of holiday tunes. Plus, we will have all the usual and wonderful market treats like Aida’s hot cider, Ninth Street’s pastries, Prodigal’s array of cheese samples and, of course, all the local vegetables and meats you need to keep the party going at home.

CAROLINA THEATRE INVITED TO HOST NEW FILM SCREENING SERIES

Durham's Carolina Theatre is posting some great news lately.  Not only did it announce this week that it is profitable for the first time since 2008, but today it announced a new screening series that makes it a must see for locals and visitors alike.

From their announcement:

The Carolina Theatre has been invited to host an exclusive new film screening series presenting the biggest independent films for one advanced screening in Durham before they’re in theatres nationwide. 

Each month, The New York Film Critics Series will premier one of the hottest new independent films days or even weeks before they are available anywhere else in the Triangle. Following each screening, we’ll broadcast a high definition interview with the directors and actors, live from New York City.

The series begins Tuesday, December 10 at 7PM with American Hustle, directed by David O'Russell and staring Christian Bale, Bradley Cooper, Amy Adams and Jennifer Lawrence. New films will be announced each month. "

Yes, this means that in Durham people can stay ahead of the curve on new releases.  Given the destination's reputation for being a documentary film mecca with The Full Frame Documentary Film Festival, and as a back drop for many major motion pictures in the past, this seems only a fitting addition to the roster of film-related attributes.

Stay on top of all the happenings here with the Durham Event Calendar.

Durham Wayfinders Volunteer More Than $1.1 Million of Time

November 30, 2008 was an important day in Durham.  Not only did DPAC, the Durham Performing Arts Center open, but a robust volunteer program launched, too.  To date, The Durham Wayfinders program has donated time from citizens worth more than $1.000.000 - and that number is growing at a faster rate than ever.

The program began as an effort to offer passionate people a chance to help others enjoy Durham at festivals, events, and at venues, like DPAC.  The world-renowned theater was integral in the program's inception.

"With Wayfinders, we created an outlet for interested people to easily register to help at events to provide visitors with excellent customer service," said Shelly Green, the CEO of the Durham Convention & Visitors Bureau who administers the program.  "It has taken on a life of its own and continues to amaze us with the level of engagement demonstrated by the volunteers. It has served as a model for other places to initiate similar programs," Green added.

Take Karen Burns as a shining example.  Burns has volunteered more than 1400 hours at more than 500 events in her years as a Wayfinder. "I have met many interesting people and have fun participating at all the events and performances in Durham," she said.  Burns has volunteered more hours than any other participant in the program. A total of 17 participants have each donated over 500 hours of time. Currently there are 2563 active participants in the program.

Through October, 2013 a total of 53,613 hours have been donated.  According to Independent Sector, a leadership network for nonprofit organizations that, among other things, calculates the value of donated time, that time represents a significant value to Durham's stakeholders.  The value of the time is $1,176,027.56. Hours for 2013 were calculated at the 2012 value because Independent Sector has not released its valuation of a volunteer hour for 2013 yet. Their chart is available online.

People can register to be part of the Durham Wayfinders on this website. 

Hilton Garden Inn Opens As Part of Ninth Street District Development

The Ninth Street District in Durham is where this place shows off its college town charm.  The street is lined with old growth trees, funky shops, restaurants and bars.  Adjacent to the street was a more than 20 acre parcel of land that had been undeveloped for decades.  In the last few years, construction has brought residences and a shopping center, and now a new hotel.

Just in time for the holidays, Hilton Garden Inn has announced the opening of the 128 room Hilton Garden Inn Durham/University Medical Center. The hotel joins more than 65 others in Durham that offer over 8,000 rooms.

The new Hilton Garden Inn Durham/University Medical Center is the second collaboration between The Olympia Companies and SMART Hotels, with the goal of providing exceptional lodging facilities for Duke University and the Duke Medical Center guests. The hotel is managed by Olympia Hotel Management.

Within walking distance to the Ninth Street dining and entertainment district, the Hilton Garden Inn Durham/University Medical Center provides the amenities to ensure guests have everything they need whether traveling for business or pleasure.

The hotel offers guests complimentary Wi-Fi; a 24-hour business center; state-of-the-art fitness center; and an indoor pool.  The Garden Grille and Bar® offers a full cooked-to-order breakfast, dinner, cocktails, and evening room service.  The Pavilion Pantry® is open 24 hours and features a complete selection of salty snacks, sweet treats, cold beverages as well as freshly prepared, frozen and microwaveable packaged items.

Each guest room boasts the brand’s signature Garden Sleep System bed; a spacious and clutter free work desk, with an ergonomic desk chair; and an in-room "hospitality center" with a mini fridge, microwave oven and coffee maker. The hotel also features three meeting rooms offering more than 1,456 square feet of flexible meeting space.

There are four additional hotels either under construction or to begin shortly in Downtown Durham alone.  Read more about them here, and keep track of all hotel construction in Durham here.

For more information on places to stay in Durham visit this website.

Durham History Hub Opens New Exhibit Dec 10

With just six weeks of operation under its belt, the Museum of Durham History's Durham History Hub is making good on its promise to keep displays fresh.

The Museum of Durham History will present a new "Our Bull City" exhibit developed by Duke’s John Hope Franklin Young Scholars Program. The Durham History Hub, located at 500 West Main Street, is home of the Museum of Durham History, the only museum in the heart of downtown.

On Tuesday, December 10, the Hub will open the Young Scholars’ innovative exhibit that weaves the narrative of a Durham teen through the writings of John Hope Franklin, the internationally known historian, author, scholar, and professor. The exhibit will focus on the life stories of Franklin and a fictional Durham teen named Kendrick, who shares experiences similar to Franklin’s. Visitors will be invited to engage in the Young Scholars collaborative writing process by interacting with life-size wood cutouts of the main characters in the book, re-organizing the plot elements, and adding suggestions to help shape this book for young teens. The final version will be published in January 2015 to honor the 100th anniversary of the birth of Dr. Franklin.

The JHF Young Scholars Program, part of Duke’s Center for African and African American Research, introduces high-potential middle schoolers—mostly members of under-represented minorities—to the highest principles and most vivid examples of university research, paving their path toward college.

”After three years of trying to carry on John Hope’s legacy with focused research on plantation workers, freedom crafters, and the Great Migration, the Young Scholars were surprised to discover that few young people had ever heard of John Hope Franklin,” said David Stein, JHFYS program director. “With his 100th birthday coming up, they decided this was a great time to introduce Dr. Franklin to a younger generation.”

“This will be the second exhibit at the Hub to feature teen perspectives on Durham history,” said Katie Spencer, the Museum’s executive director. “We’re thrilled to collaborate with the creative and energetic Young Scholars and to partner with them to share the amazing life of John Hope Franklin with the people who walk through our doors.”

The exhibit will be up throughout the holidays, when the Hub will be open for regular Tuesday-through-Saturday hours, 10am to 5pm, on every day except Thanksgiving Day, Christmas Eve Day, Christmas and New Year’s Day.  Free hot cider and cookies are available every Tuesday and Wednesday in December. The Hub has no admission charge.

Learn more about Durham's great history at www.durham-nc.com.

This Week at the Durham Farmers' Market Pre-Thanksgiving Market

Put on your galoshes and grab a rain coat because the Durham Farmers' Market will be OPEN TOMORROW afternoon, from 2:00-5:00pm, for a special Pre-Thanksgiving (and this year, Pre-Hanukkah!) Market! About 25 vendors will come together under the Pavilion with the freshest, local vegetables, meats, cheeses, baked goods and artisan foods for your holiday meals! Check out the list below to find out which vendors you can expect at Market tomorrow.

Tomorrow, during the Market, local cooking instructor Russ Lane will be blending Thanksgiving and Hanukkah by demonstrating how to make sweet potato and root vegetable latkes! He'll also whip up several seasonal sauces to eat with them. The demo starts at 2pm, stop by for a taste and a recipe. Also, if you have any last minute cooking questions, Russ will be happy to help you!

Because of the holiday(s) this week, the Market will be CLOSED this Saturday (Nov. 30). This is the one Saturday during the year that we are closed. So, spend Small Business Saturday shopping at all the other great local businesses Durham has to offer! The following Saturday, December 7th, the Market will OPEN again with our winter hours of 10am-Noon. Remember, Market will be open EVERY Saturday this winter, no matter what the weather!
 
Vendors coming to Market on Tuesday...

Vegetables
Abanitu Farms
Bluebird Meadows
Ever Laughter Farm
Hurtgen Meadows Farm
Lil Farm
Lyon Farm
Maple Spring Gardens
Roberson Creek Farm
Root Down Farm
Speckled Bird Farm
Sunset Farm
Waterdog Farm

Meats, Eggs, Cheeses
Celebrity Dairy
Chapel Hill Creamery
Fickle Creek Farm
Little Tree Farm
Meadow Lane Farm
Spain Farm

Bakeries
Chicken Bridge Bakery
Imagine That Gluten Free
Loaf
Scratch Baking

Artisan Foods and Alcohol
Benjamin Vineyards & Winery
Farmer's Daugher
Fullsteam Brewery
Melina's Fresh Pasta
Tempeh Girl

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

Recipe of the Week
This year, 9 Triangle Farmers' Markets got together to promote our special Pre-Thanksgiving Market. We have put together a large resource of Thanksgiving Recipes. Check them out here: Triangle Farmers Markets Recipes

Fresh this Week....
VEGETABLES: CELERY, DRIED BEANS, PARSNIPS, POPCORN, Acorn Squash, Arugula, Beets, Broccoli, Broccoli Raab, Brussels Sprouts, Bok Choi, Butternut Squash, Cabbage, Carrots, Cauliflower (White, Orange, Purple & Romanesco), Chinese Cabbage, Cress, Collards, Dandelion Greens, Daikon Radish, Delicata Squash, Dried Shiitake Mushrooms, Fennel, Fresh & Dried Herbs (Cilantro, Rosemary, Oregano, Thyme, Parsley), Frisee, Green Onions, Garlic, Ginger, Gourds, Jerusalem Artichokes, Kale, Kohlrabi, Lettuce, Mache, Mizuna, Mustard Greens, Sweet Peppers, Potatoes, Pumpkins, Radicchio, Radishes, Salad Mix, Spinach, Swiss Chard, Sweet Potatoes, Tat Soi, Greenhouse Grown Tomatoes, Turmeric, Turnips, Turnip Greens, Winter Squash, and more
MEATS AND EGGS:  Duck, Beef, Chicken, Goat/Chevon/Cabrito, Lamb, Pork, Veal, Rabbit
Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
FLOWERS: HOLIDAY GREENERY, Asian Lilies, Cabbage Flower, DRIED Bouquets
SPECIALTY ITEMS: Pasta, Tempeh, Creamed Honey, Cornmeal,  Baked Goods including Pies, Breads, Cookies & Pastries, Gluten Free Baked Goods, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves,
CRAFTS: Goats Milk Soap, Calendula Salve, Woodwork
Produce availability depends on weather conditions 

South Durham Farmers' Market Open Tuesday for Thanksgiving Market

This Week at the South Durham Farmers' Market Thanksgiving Market

• Open Tuesday 3-6:30 pm Greenwood Commons 5410 HWY 55 Durham, NC 27713
• Guest Chef: Elizabeth Turnbull with local sweet potato chips & dip.
• Music: Nolan Smock
• In season: Sweet Potatoes, brussel sprouts, kale, squash, root vegetables

Thank You
Thank you for supporting the SDFM You have made our market a local gem.

Thanks for trying all the new vegetables at Bushy Tail
And stocking up on staples like curly kale.

And for stopping by Green Button for your Sunday bacon
We know some Saturday mornings it can be hard to awaken.

For visiting Sassafras Fork for meat from their goats
And for trying to remember your reusable totes.

For always wanting more Down 2 Earth greens
And planning lots of meals with 4M Farm’s beans.

For spreading the word about Two Chick’s sauerkrauts
And buying big bags of Pine Knot’s Brussels sprouts.

Thanks for choosing Ninth Street’s local wheat bread
And if you want one of their cookies, just go ahead.

For seasoning your turkeys with S&H bundles of spice
And for saying Prodigal’s cheeses are more than just nice.

Thanks for buying every egg a Bull City hen lays
And for shopping the bounty of Dig It’s displays.

Thanks for making stir fry with Fickle Creek’s tatsoi
We hope that all your local meals bring you great joy.

Thank you for grazing on Open Door’s salad
And for reading this far into our ballad.

Thank you for telling all your friends about the local living
From all of us at the market, have a Happy Thanksgiving!

This Week at the South Durham Farmers' Market

This Week at the South Durham Farmers' Market

• Eductation: Rhonda Sherman on Vermicomposting
• Guest Chef: Derek Treuer with latkes
• Music by Jennifer Marhoul & sons
• In Season: Squash, tomatoes, carrots, radishes, potatoes, cabbage, garlic, eggs and more

Thankful, Not Wasteful
The gravy is flowing, the guests are pouring in the front door, and the garbage needs to be emptied again. With all the decorations, packaging and food scraps, cooking a beautiful feast for family and friends sure does generate a lot of trash. During the holiday season, we generate an additional 5 million tons of waste in the United States, but with a little planning and effort, you can significantly reduce your waste-line.

Decreasing garbage starts with shrinking the amount of potential waste you bring into the house. Fortunately, one of the benefits of farmers’ market shopping is that you have increased control over the packaging. By shopping with a cloth bag or basket and reusing small paper and plastic bags for produce items like potatoes and greens, you will not only be using fewer resources, but you will also have less to throw away at home. You can further reduce waste by returning the packaging we do have at the market, like jars and egg cartons, to the farmers for reuse.

Once you return from the market, make sure to properly prep and store all produce, meats and breads to ensure lasting freshness and reduced spoilage. For instance, as I wrote in the Herald Sun last month, vegetables that tend to dry out, like greens, should be placed in a sealed plastic bag to protect against the moisture sapping refrigerator air.

Special Market Date!

It’s inevitable that you will create some food waste, such as peeled potato skins, broccoli stems and plate scraps. If you have a yard, consider composting: it is easy, inexpensive and will eventually provide you with an excellent source of nutrients for your garden. If you don’t have a yard, then you can still compost with vermicomposting or a subscription service like Compost Now. Tomorrow, Rhonda Sherman, an Extension Solid Waste Specialist, will be at the market to show shoppers how they can vermicompost, while she creates a bin for the South Durham Farmers’ Market!

And, of course, don’t forget to recycle! Durham Country has an excellent single-stream recycling program, so that you don’t even have to sort your recyclables.

I hope these tips will help you have a more sustainable holiday. After all, Thanksgiving is more than a day of excess; it is a time set aside to appreciate our good fortune, our community and the local harvest.

Pizzeria Toro Owners Use Disaster to Feed Hungry Kids

Not even a fire can keep Pizzeria Toro from giving back to the Durham community that helped make it a successful business.

The Toro Dreams Of… series, community dinners hosted by Pizzeria Toro and The Cookery, will debut Monday evening, November 25 at The Cookery.

The dinners, which are slated to continue twice a month until Pizzeria Toro is able to re-open from the fire damage caused to their building in early November, will each showcase a different meal theme, with 100% of the proceeds going to a charitable cause. November 25th’s event is Toro Dreams of Spaghetti, and monies earned from sales of the $25 tickets, as well as bar sales, will be donated to the PORCH-Durham Backpack Buddies Program. Tickets can be purchased at online from Pizzeria Toro and The Cookery websites beginning at 5:00 pm today, and all guests are encouraged to bring non-perishable food donations along with their ticket.

Toro Dreams of Spaghetti will be a traditional family-style three course dinner of handmade spaghetti and meatballs, salad, garlic bread and dessert. Guests have the opportunity to purchase hand crafted cocktails, wine and craft beer at The Cookery’s Front Room bar (with all bar proceeds being donated to PORCHDurham), and will be welcomed at the end of the meal to enjoy hot cocoa fireside on the outdoor patio.

“For us, our staff and even for many of our customers Pizzeria Toro is a second home. To lose that even temporarily, has left a void,” said Jay Owens, who owns Pizzeria Toro with his partners, Gray Brooks and Cara Stacy. “This is our opportunity to gather great people together for a greater cause and get back to something we love, feeding people.”

For Triangle locals, these events are also an opportunity to enjoy fare from Pizzeria Toro’s talented chefs, in a new setting, while also contributing to locals in need. Backpack Buddies, a hunger relief program sponsored by the Interfaith Food Shuttle and supported by PORCH-Durham, collects food to fill 448 backpacks for each weekend of the school year, allowing children who might not otherwise eat to have a weekend’s supply of nourishment.

“Opening up our doors for fun and casual, yet community-focused dinners with such a talented group is exciting,” said Rochelle Johnson, who owns The Cookery with her husband, Nick Hawthorne-Johnson. “Nick and I jumped at the opportunity to collaborate with the Toro crew – the mission driven series is exactly what The Cookery loves to be a part of.”

When the pizzeria’s owners learned that the fire damage in their restaurant at Downtown Durham’s 105 East Chapel Hill Street building might keep them closed for a couple months, they knew that taking a break was not an option.

“This is an opportunity for us to give back to a community that has given so much to us,” said owner Cara Stacy.

Learn more about great restaurants an food events at www.durham-nc.com.

Durham's Second Liquor Producer Launches Product

Durham continues to grow as a major US food destination, and two entrepreneurs have chosen it to launch Mystic Bourbon Liqueur, a new specialty beverage company here. Mystic is second only to The Brother's Vilgalys who make Krupnikas in Durham.

Mystic began as a way for company founders Jonathan Blitz and Michael Sinclair to pursue their passion for fine spirits. “We both love bourbon,” said Blitz. Sinclair, a former professional brewer, had discovered a unique and easy-to-drink Scotch liqueur when he was tracing his family’s roots on the coast of Scotland.

The pair decided to bring a version of the product to market. With his wife, Sinclair refined the recipe instead using American bourbon whiskey, and incorporating more exotic botanicals.  “I knew they had created something really special, and I immediately wanted to share it with everyone,” Blitz said of his first taste of the result.

Blitz and Sinclair, who named their venture Barrister & Brewer after their professions, knew they needed help to get the business rolling. Luckily, they found a friend and mentor in Rimas Vilgalys at The Brothers Vilgalys Spirits Company in Durham. Vilgalys had a licensed facility, experience in obtaining approvals for the formulation and labeling of a new liquor, and he was happy to help. “Durham has been a great place for me to get started, so I wanted to pay that forward and help get Mystic off the ground,” Vilgalys said.

"Durham is such a vibrant start up community, and its food scene is just about the worst kept secret on earth," said Sam Poley, a retired chef who works for Durham's marketing agency. "Food entrepreneurs find a pretty welcoming crowd in Durham," Poley added.

Blitz and Sinclair have been humbled by the reception Triangle-wide, but apparently Durham has given them an exceptional welcome. "Frankly, we're kind of blown away by the reception in Durham. AlI I have to do is go into a restaurant and tell them I have a new, locally-made spirit, and they make a few minutes to speak with me. They are also usually willing to work with us to arrange a tasting so their customers can try it, too. That doesn't happen everywhere. Everyone has been incredibly supportive and helpful," Blitz said.

Blitz and Sinclair got their recipe federally approved, and the North Carolina ABC Commission indicated an interest in carrying the product in the state warehouse.  “We’re working full-time to keep the ABC Stores in the Triangle stocked,” said Sinclair.  The two are already working on approval for interstate sales, as well. “Now we’re working on building and audience by getting people to try it. We’d love for people to contact us on our Facebook page to give us ideas,” Blitz said.  The company’s Facebook page will be where they announce tasting events, too. The product is currently available in Durham, Franklin, Onslow, Orange and some Wake county ABC stores.

“It’s amazing how willing people are to try something new and local, and how fast their friends become customers as well,” Blitz added.  “We feel really lucky that people are enjoying the product. We’re going to make sure that we keep the same quality in every bottle.”

Check out the Durham Stuff website for other products made in Durham - a site on which Mystic will appear soon.

American Tobacco Holiday Ice Rink Opens Today

Entrepreneurs turning double axles, rival companies besting each other’s Besti squats and thousands enjoying icy fun are just some of the possibilities in Durham at American Tobacco’s newest can’t-miss attraction: The Ice Factory.

American Tobacco and the Carolina Hurricanes will launch the seasonal ice skating rink on Nov. 15 by transforming the historic campus’ new basketball arena The Cage. Dates, hours and other information below.

“The Canes know the importance of a good teammate and we are happy to partner with American Tobacco to bring the Ice Factory to the center of Durham’s holiday celebration,” says Doug Warf, vice president of marketing, Carolina Hurricanes.  

The new ice rink complements American Tobacco’s already popular holiday celebration including the Triangle Christmas Tree Challenge, Trosa Tree Lot, holiday train rides through Diamond View Park and American Tobacco’s annual Tower Lighting sponsored by University Ford & Kia.

“Each holiday season, our goal is to welcome as many people as possible to American Tobacco,” says Michael Goodmon, vice president of real estate, Capitol Broadcasting Company. “This year we’re expecting tens of thousands of guests to come to the campus for ice skating, singing, dancing, celebrating, community, philanthropy, theater and so much more as we kick off the campus’ 10th anniversary celebration in 2014.”

Below is a timeline of some holiday-oriented events at the American Tobacco Historic District:

The Ice Factory at The Cage - November 16 - January 30

• Tuesday-Thursday: 4-9 pm
• Friday: 4-11 pm
• Saturday: 11 am – 11 pm
• Sunday: Noon-5 pm
• Closed Mondays
• Closed Christmas Day
• $10.00 per person/per session

Triangle Christmas Tree Challenge and American Tobacco Tower Lighting Schedule - Friday, December 6

• Tower Lighting Program: 6-7 pm
• Triangle Tree Challenge Lights and Voting Begins: 7-8 pm
• Voting for Trees continues through December 20
• Trees on Display through January 3

Special FREE Kids Programming @ The Trosa Tree Lot

• Saturday, November 30: 1-3 pm
• Ride the Train through Diamond View Park
• Saturday, December 7: 1-3 pm
• Ride the Train through Diamond View Park
• Make a Holiday craft with the Scrap Exchange
• Saturday, December 14: 1-3 pm
• Ride the Train through Diamond View Park
• Make a Holiday craft with the Scrap Exchange

Learn about more great things to do in Durham with the Durham Event Calendar.

This Week at the Durham Farmers' Market

North Carolina produces more sweet potatoes than any other state in the country. In fact, in 1995, the sweet potato was officially designated as State Vegetable of North Carolina. Right now, sweet potatoes are in season and, because they store well, will be available at the farmers' market all winter long!

I used to think (please remember, I'm from north of North Carolina) that sweet potatoes were fairly uninspiring and un-versatile. I remember, as a child, eating huge hunks of baked sweet potatoes or a sticky, sweet mess of "candied yams" with a thick marshmallow topping. Having lived in North Carolina for lots of years now, I have learned that, not only are they delicious and nutritious, but also they are a actually a very versatile vegetable and can be used in lots of ways. I look forward to trying new ways to cook with them every year!

Last night, I had dinner at my parents house. My dad made Portuguese Kale Soup which is a really hearty winter soup that includes lots of kale, carrots, garlic, and potatoes. This is a pretty standard recipe in my parents house and because it is so packed with vegetables, my parents used to make this healthy soup when my sister and I got sick. This time, as he was making the soup, he went to the pantry to grab some potatoes and when he opened the door, found only a couple of sweet potatoes. So, because sweet potatoes are in season and my mom had gotten a bunch at the farmers' market, he decided to use them instead. It was an delicious substitution! It changed the color and the flavor of the broth in an excellent way. As we were enjoying this version, my dad declared that, in the future, he'll be using a combination of potatoes and sweet potatoes when he makes this soup.

In my experimentation with sweet potatoes, I have found that another good way to cook them is to roast them in the oven with coconut oil. My mom told me about this method, she loves combination of the flavor of the two. Below is a recipe from the New York Times which goes through the method how how to do it. But, according to my mother, just sweet potatoes, coconut oil and salt is enough! She says when she uses fresh sweet potatoes from the farmers' market, there is no need to add extra sugar.
Coconut Oil Roasted Sweet Potatoes.

And finally, I recently learned a great tip for peeling sweet potatoes. The shape of sweet potatoes at the farmers' market can vary greatly. Our farmers grow lots of different varieties of sweet potatoes and their farms have many different types of soil which can have an effect of the shape of the tuber. Because of the variation in size and shape, peeling can be difficult. So, the way to get around that is to slice your sweet potatoes into rounds and then simply peel the round instead of having the deal with all of the nooks and crannies.

I hope that you are enjoying this year's crop as much as I am! If you have any great recipes for cooking sweet potatoes that you would like to share, please send them to me and I'll put them in the newsletter this fall and winter.

See you at the Market,
Erin Kauffman
Market Manager
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Upcoming Events
Saturday November 23rd, 10am - Chef in the Market! Amy Tornquist & Matt Lardie from Watts Grocery will be cooking and sampling some Thanksgiving-y dishes!

Tuesday, November 26th, 2-5pm - PRE-THANKSGIVING MARKET! This year we'll be holding another special Market for you to stock up on the freshest, local food for your holiday meal. If you are looking for a local turkey, Fickle Creek Farm is now taking orders to holiday birds!
 
Saturday, November 30th - MARKET CLOSED. This is the one Saturday during the year when the Market closes. Have no fear! We'll be open all winter!
 
Saturday December 7th - WINTER HOURS BEGIN! This Saturday, the Market will switch to our Winter Hours and will be open weekly from 10am-Noon. We'll be open rain, snow, sleet or shine! And you'll get to meet some new vendors too!

Fresh this Week

FRUITS: Asian Persimmons, Scuppernong & Muscadine Grapes, 

VEGETABLES: RADICCHIO, SPINACH, Acorn Squash, Arugula, Beets, Broccoli, Brussels Sprouts, Bok Choi, Butterbeans, Butternut Squash, Cabbage, Carrots, Cauliflower, Chinese Cabbage, Cherry Tomatoes, Collards, Daikon, 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, Mizuna, Mustard Greens, October Beans, Peppers, Potatoes, Pea Shoots, Pumpkins, Purple Hull Peas, Radishes, Salad Mix, Shiitake Mushrooms, Spaghetti Squash, Spinach, Swiss Chard, Sweet Potatoes, Tat Soi, Greenhouse Grown Tomatoes, Turmeric, Turnips, Turnop Greens, Winter Squash, 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: Mixed Bouquets

SPECIALTY ITEMS: Raw and 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 

This Week at the South Durham Farmers' Market

This Week at the Market

• Open Saturday 8am-Noon at Greenwood Commons 5410 Hwy 55
• Education by Bull City Homebrew
• In Season: cabbage, butternut squash, turnips, broccoli, rainbow chard, kale, yams, peppers and more!

The Perfect Meal Begins at SDFM
Our favorite time of year is coming up fast!  That time when elastic waistbands become de rigueur and leftovers are the newest culinary art form. And, we bet y'all are as excited as we are to share your local pride with family and friends. Below, we have listed our essential Thanksgiving ingredients, but don't feel like you have to wait until the big day to start enjoying these local treats.

Turkey 
Green Button Farm and Fickle Creek Farm are still taking orders for their pasture-raised heritage turkeys; these birds are prized for their intense flavor!  While you are at market, grab pork sausages from Walters Unlimited for cornbread and sausage stuffing or give guests options with roasts from Bull City Farms.

Eggs
Be they in Aunt Louise's famous cranberry casserole, deviled, or in pecan pie, eggs are the workhorses of a great family meal. Shorter, cooler days mean fewer eggs at market, so be sure to either arrive early on Saturday or reserve them for pickup at Tuesday’s Thanksgiving Market.

Special Market Date!

Collards and Greens
This is the perfect time of year to show your family that it IS easy being green. Cool nights have made our leafy vegetables tender and sweet. Many of our farmers have tables laden high with heaps of greens; Bushy Tail Farm and Dig It Farm have especially lovely mixes available right now.

Potatoes
At Thanksgiving, you can get away with multiple starchy veggies for both the main course and dessert. Luckily, SDFM has potatoes in just about every color (white, pink, blue, and sweet orange) ready to mash, roast, scallop, candy, bake or fry.

Cheese
Are you the person the family culinary gene skipped, but you still want to bring something fancy to the party? Prodigal Farm and Hillsborough Cheese Company have you covered with their wide selection of specialty cheeses, which are just the thing for creating a delicious cheese board. Add some thinly sliced and toasted local wheat bread from Ninth Street Bakery and bon appétit!

Lettuce
Fall brings crispy, spicy lettuces to balance the rich foods we crave when the weather is cool. We love Open Door Farm's lettuce with a simple Dijon vinaigrette and sliced green apples.

Desserts
Mommo's Sweet Potato Pie, people. Regular, low sugar, and gluten-free. Last year, Mika sold out in half an hour. This year she's bringing reinforcements, but it is best to reserve yours now. You've been warned.

Shopping Tip!   Don't wait for the Thanksgiving Market to gobble up all your goodies! Many ingredients will stay fresh if you buy them at market the Saturday before.

Durham-based Barley Labs Named Top Four Finalist for Superbowl Commercial

Don't be surprised if, while watching the Super Bowl with friends and devouring a tasty snack from a local restaurant or enjoying a sip of local beer, a TV ad for a Durham start-up rolls across the screen. For those wanting to see such an ad, well that's gonna take a little voting.  Once a day, every day until December 1.

Barley, Chief Inspiration Officer and
VP of Quality Control at Barley Labs in Durham

In other words, there's not much time!

Barley Labs LLC, a Durham-based small business that creates all-natural dog treats out of recycled barley from a Fullsteam Brewery, is in the Top Four of Intuit’s Small Business Big Game contest sponsored by Intuit QuickBooks.

“Being in the Top Four means possibility,” said Theresa Chu, co-owner of Barley Labs. “We started Barley Labs with the dream that we would be able to make a living doing what we loved and what we’re passionate about. Now that dream feels like a real possibility thanks to the Intuit Small Business Big Game contest.” Barley Labs fans can vote once a day from Nov. 11 through Dec. 1. 

VOTE FOR BARLEY HERE!

“We’re still in awe that we were selected out of the almost 15,000 companies that entered the contest,” said Scott Beaudry, co-owner of Barley Labs. “We couldn't be more excited to have the opportunity to share our story and our business with dog and beer lovers across the country.”

Chu and Beaudry launched Barley Labs in September 2012, selling their beer-grain dog treats online and through local retailers. Beaudry came up with the idea shortly after his love for beer turned into an avid home brewing hobby.

"It seemed like such a waste to just toss all the leftover grain from the process," said Beaudry. "I did some research and found I could take that barley and turn it into dog treats. It only seemed fair that if I was making treats for myself, I might as well make some for my dog, too."

Barley Labs works with other local small businesses to create their dog treats. Fullsteam Brewery supplies the barley they use, and Cultured Cow Creamery supplies the cheddar for their cheese treats. Both companies are based in Durham. 

“Our local community is incredible,” said Chu. “From the support we've had from Fullsteam to the local retailers that added our bags to their shelves and the customers who trusted us to provide yummy treats for their dogs—we couldn't be more grateful.”

Chu and Beaudry’s dog Barley, who is also listed as the Chief Inspiration Officer and VP of Quality Control for Barley Labs, influenced another major aspect of the business.

"We adopted Barley in 2009 from an animal shelter, and she has given us so much love and joy ever since,” said Beaudry. "Currently, we donate 10 cents from every bag sold to a local shelter in Durham, but one of our major goals as we grow is to be able to expand that support to even more shelters in our area and across the country so that animals can find their forever homes. We hope Intuit’s Small Business Big Game contest helps us do just that.”+

To join the Small Business Big Game social conversation, share on Facebook and Twitter using #TeamSmallBiz. Full rules are available at online.

Durham is an entrepreneurial place. Learn more about its great start-up scene...and, in case you missed it above, vote for Barley here.