This Week at the South Durham Farmers' Market

This  Week at the Market

• Saturday 9am-Noon Greenwood Commons 54110 Hwy 55 Durham, NC 27713
• Special Market Guest: Bull City Burger & Brewery
• In Season; cabbage, kale, potatoes, carrots, brussel sprouts and bok choy.

A Month of Chili
As an antidote to the cold and snowy weather of January, we are celebrating chili in its many variations, all of them warm and satisfying, throughout the month of February. Each Saturday, we will have a guest chef with their own take on the classic. This week, we will be visited by Bull City Burger and Brewery with their All Beef Chili, winner of the 2012 Bull City Chili Challenge in the Restaurant Division. (Having had their chili both on a dog and in a bowl, I can attest to its excellence.)

BCBB uses only pasture-raised beef, much of which is sourced through Firsthand Foods, an excellent local organization where I once interned. (Firsthand Foods aggregates meat from many small local livestock farmers that would individually not be able to match the quantity demanded by restaurants and institutions.) BCBB also sources many of their vegetables locally, changing their menu with the seasons. And, if the groundhog sees his shadow this Sunday, we could have six more weeks of the chili season.

Click here for the full article by the South Durham Farmers' Market

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

This Week at the Market

'Cinderella' Pumpkin grown on Hurtgen Meadows Farm
Well, we've had another week of low temperatures in the teens! These kinds of temps do not make winter farming easy at all.

Our farmers have spent the week protecting their crops and animals from the cold. Dale Fluke of Little Tree Farm, reported in her weekly farm newsletter, that they are running the heat lamps in order to keep their hens warm. They are also collecting their eggs more frequently to ensure that the eggs don't freeze!

During these cold winter months, I like to ask DFM customers what they plan to cook with the winter-time fare that our farmers bring to market. Last week, I was chatting about this with a customer named Frank. Frank was carrying a lovely, heirloom pumpkin around as he finished his shopping. I asked Frank what he planned on making with his pumpkin. A big smile came across his face and he said, "the easiest, most delicious pumpkin soup possible!"

Frank went on to tell me his method for making his pumpkin soup. He said that he planned to cut the pumpkin into quarters, scoop out the seeds and roast the pumpkin in the oven until it was soft. Then, let the pumpkin cool, scrape the flesh off the skin and puree it. Once the pumpkin is pureed, mix it with a can of coconut milk, and heat on the stove. Add salt and pepper to taste and then the soup is ready.

I haven't tried to make Frank's Easy Pumpkin Soup yet, but it certainly sounds delicious. Our pumpkin growing farmers will definitely have pumpkins (and winter squashes) available at Market tomorrow. So, if you are looking for a new recipe or new ways to use produce that is in season, this may be the perfect week to warm up with a bowl of pumpkin soup!

Despite the cold temps (and the windy Saturday morning forecast), lots of our farmers are planning to be at Market with fresh, locally grown produce, eggs, cheese, and meats! You can also expect to find fresh baked goods, including gluten free, jams, preserves, nut butters and other hand crafted items. It is shaping up to be a bustling winter market! So, bundle up and come support your local farmers & vendors!  
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, Claytonia, Cabbage, Carrots, Chinese Cabbage, Cress, Collards, Daikon Radish, 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, 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 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 South Durham Farmers' Market

This Week at the Market

• Open Saturday 9am- Noon at Greenwood Commons, 5410 Hwy 55 Durham, NC 27713
• In Season: Kale Sweet Potatoes, Cabbage, carrots, herbs and more!

New SDFM Shirts for Kids!
We are very excited to announce the newest addition to our stylish line of farmers’ market wear: kids' tees and onesies! Printed locally by TS Designs, these adorable shirts are made from 100% organic cotton.

We worked with Cory Baumberger of Slick Turtle Designs to create these special vegetable superheroes – Cy-Pepper, the Incredible Broccoli and Wonder Carrot – to inspire our youngest market-goers.  All shirts and onesies will be on sale at the SDFM tent for $20 and available in the following sizes:

Onesie Sizes: 3-6 months, 6-12 months, 12-18 months & 18-24 months
T-Shirt Sizes: 2, 4, 6, 8, 10 & 12

Call for SDFM Community Cooking Club
At the farmers’ market, we mostly offer raw foods like vegetables, fruits, meats, herbs and eggs. All of these foods require some amount of work at home to make ready for eating, whether it be just washing and dressing or making a more complex savory soufflé.

So, of course, alongside the quality, fresh ingredients sold at market, we are also implicitly promoting home-cooking, an activity I ardently endorse. Cooking is fun, creative work that’s good for our well-being and helps us make family time. (In this short video, Michael Pollan extols the health benefits of simply making your own meals.)

To encourage cooking and involve our community, we are starting the SDFM Community Cooking Club! No professional experience is required, just a desire to share favorite recipes and cook with the seasons. Our first meeting will be in February. In addition to other activities, the club will be responsible for conducting a cooking demonstration the second Saturday of each month featuring in-season market fruits and vegetables. Derek Treuer, community member and trained chef, will be chairing the club. If you are interested, please email manager@southdurhamfarmersmarket.org.

Arts Exhibit Highlights Two Durham Greats

Lilac Time by Edith London

The SunTrust Gallery at the Durham Arts Council is currently hosting an exhibit that brings together two of Durham’s most renowned artists, Silvia Heyden and Edith London. Titled “Together Again,” the exhibit pairs new tapestries from Heyden and paintings from the late London – a body of work which will likely never be presented together again. 

The two women shared many similarities, despite their different mediums. Both began their careers in Europe – the Swiss Heyden in Zurich and the German London in both Rome and her native Berlin – and their works share a connection to the Bauhaus tradition. They then separately moved to Durham because their husbands took positions at Duke University. It was the Duke connection that introduced the two women, and they continued to produce acclaimed works throughout their time here. Both displayed their art around the United States and Europe.

Weaverly Flow by Silvia Heyden

London passed away in 1997, but Heyden still lives in the area and weaves tapestries at her home on the Eno River. 

At 7 p.m. on Tuesday, January 28, Heyden will be giving an artist’s talk at the gallery which will be succeeded by a screening of A Weaverly Path, a documentary focused on her life. At 10:30 a.m. on February 8, she will offer a workshop titled “From Fiber to Color” for $15. You can register at online. All of the events are at the Durham Arts Council building at 120 Morris St. in Downtown Durham.

Learn more about arts in Durham online and stay up to date on arts events with the Durham Event Calendar.

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.

Old Havana Sandwich Shop Celebrates Third Anniversary

By now, everyone knows that Durham is the Tastiest Town in the South. Part of that title is due to Durham's true diversity of dining options along with a tight-knit agricultural heritage of connecting farmers to chefs.

Whenever a Durham restaurant finds success, that's a reason to celebrate. Old Havana Sandwich Shop is inviting area residents to Celebrate The Pig on Friday, January 17, from 6:00 pm – 10:00 pm at a special tapas night for the restaurant’s third anniversary. Featuring acorn-fed black Berkshire pigs from Green Button Farm, menu items will include pork “from the ears to the tail and the belly in-between.”

A release by the restaurant has some details about the food and events of the evening:

Dishes such as white bean and tail soup, potted pigs feet, plantains with roasted pork and spicy relish, and mussels in a bacon white wine sauce will encourage diners to try pork in new ways. The menu will also offer a plate of Spanish-style cured lomo and other charcuterie from local charcutier James Naguin who will accept a Good Foods Award the same weekend.

“We’ve made our name with pasture-raised slow-roasted pork,” co-owner Elizabeth Turnbull says. “Now, we’re inviting our customers to celebrate with us and go beyond the traditional plates.” While the menu items may reach beyond the traditional limits of Cuban cuisine, chef Roberto Copa Matos says the dishes will still highlight Cuban flavors.

The event is open to the public. The tapas menu will be served in lieu of the restaurant’s usual menu. The event is heavily pork-centered, but there will be one or two vegetarian options.

For more information on agritourism in Durham and throughout the region, check out TriangleGrown.com.

Serious Coffee at Golden Belt This Weekend

This weekend The Cotton Room in Golden Belt is going to smell like heaven to coffee lovers. It's also going to seem like heaven since it is the location for a regional barista competition this weekend. 

As The Tastiest Town in the South and home to one of the nation's top 10 coffee roasters, Durham is home to a ready-made audience for an event like this. It's also centrally located so people from all around can attend.

“The Big Eastern,” a Regional Barista Competition presented by the Specialty Coffee Association of America and the Barista Guild of America takes place this weekend, January 17 – 19. Free and open to the public, the three day event features top baristas from the entire East Coast.

Competitors will battle it out for the regional titles in a competition format that tests the barista’s technical skill as well as knowledge and passion for coffee, in a viewer-friendly way. Spectators will get to sample the drinks prepared by baristas similar to those being prepared by competitors.

Carrboro Coffee Roasters will host a pop-up Café in the Lobby of Golden Belt which will also serve as a 'hands-on' environment for barista's to work with various pieces of equipment and where the barista community can interact and learn from one another. Many events are planned around the main competition to further increase awareness of coffee, and its inter-relationship with the culinary industry.

Learn more about Durham's Tastiest Town in the South title online.

2014 King Holiday Celebration Events

Dr. Martin Luther King Jr.'s presence continues to be felt in Durham more than 50 years after he delivered his famous "Fill up the Jails" speech at Durham's White Rock Baptist Church. Many events celebrating the life and work of Dr. Martin Luther King Jr. are being held here in the upcoming days. Dr. King was an important figure in civil rights history and his inspiring example changed the trajectory of history in a powerful and amazing way. Events in Durham will honor his legacy and are listed on the Durham Event Calendar.

Specifically, The Durham Community MLK Steering Committee will hold its 2014 King Holiday Celebration Events Sunday, January 12, 2014 through Monday, January 20, 2014 in honor of Dr. Martin Luther King, Jr. All events are free and open to the public. The MLK Steering Committee is a community-based organization committed to preserving the legacy and example of Dr. Martin Luther King, Jr. by planning appropriate ceremonies and programs in recognition of the King Holiday. For information visit this website or contact DeWarren K. Langley by email.  Their events are as follows:

• Youth Program | Motivational Speaker - Janice Guess, Author of Little Colored Girls Want to Wear Pearls Too| Sunday, January 12, 2014 - 4PM | Mt. Gilead Baptist Church, 404 Dowd Street, Durham, NC 27701
• 34nd Annual Martin Luther King, Jr. Triangle Interfaith Prayer Breakfast | Monday, January 20, 2014 - 7AM | Sheraton Imperial Hotel & Convention Center, 4700 Emperor Boulevard, Research Triangle Park, NC 27703
• Unity March & Rally | Monday, January 20, 2014 | 10:30AM | Beginning at the NC Mutual Life Insurance Company - 411 West Chapel Hill Street & concluding at First Presbyterian Church - 305 E. Main Street
• Annual Religious Service | Keynote Speaker - Rev. Dr. Sherri Arnold Graham, Executive Secretary Treasurer of Woman’s Baptist Home & Foreign Missionary Convention of North Carolina  | Monday, January 20, 2014 - 6PM | St. Mark A.M.E. Zion Church, 531 S. Roxboro Street, Durham, NC 27701

Each year, hundreds of Durham City and County government employees, downtown businesses and residents gather for the City-County Martin Luther King, Jr. Observance Program to reflect on the ideals of Dr. King and to remember his powerful legacy. Durham City and County Governments have scheduled the 9th Annual City-County Martin Luther King, Jr. Observance Program on Wednesday, January 15, 2014.

The keynote speaker for the event is Rev. Dr. Luke A. Powery, Dean of Duke Chapel and an Associate Professor of the Practice of Homiletics at Duke Divinity School. The event is free and open to the public and will feature the City-County Martin Luther King, Jr. Mass Choir.

Discover more about Durham's civil rights history online.

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 

Everything Old Is New Again

Stroll the streets of Durham, NC as writer Jason Frey did recently, and it's hard not to be struck by the fact that Durham's renaissance is taking place in many structures that have found new lives. Factories are offices, department stores are homes and restaurants, and banks are becoming hotels.

In a blog for Virgin Atlantic Airlines, Frey details in words and images what makes Durham unique in the way buildings here have staying power.  The piece is a testament to a place loved by those who live there, and that has a lasting effect on those who visit.  Read Frey's post online.

Learn more about planning a trip to Durham here.

This Week at the South Durham Farmers' Market

This Week at the Durham Farmers' Market

• Saturdays from 9am-Noon at Greenwood Commons 5410 Hwy 55, Durham, NC 27713
• Cooking Demonstration by Chris Lynch with samples from G2B
• In Season: Carrots, sprouts, cabbage, sweet potatoes, radishes, kohlrabi, kale, onions and more!

You are Invited to A Winter's Night Feast
Enjoy a fresh farmers' market-to-table meal crafted by the talented Chef Carrie Schleiffer of G2B.

When: 6 o'clock on Sunday, January 19th
Where: G2B Gastro Pub, 3211 Shannon Rd, Durham

Tickets are available here. All proceeds will go towards supporting the market. *Ticket price includes complimentary glass of wine.

A Winter's Night Feast Menu

Amuse-bouche
Rabbit Rillette
Pickled Carrots, Crostini, Micro Greens

First Course
Butternut Squash Soup
Radish, Crispy Brussel Sprout Leaves, Crème Fraiche, Micro Greens

Second Course
Roasted Beet Salad with Prodigal Farm Chevre
Orange Segments, Shaved Fennel, Spiced Walnuts, Arugula, Vincotto

Third Course
Cocoa-Coffee Crusted Pork Tenderloin
Sweet Potato Puree, Warm Green Cabbage, Toasted Almond, Applewood Smoked Bacon, Cherry Red Wine Reduction
Vegetarian Option
Winter Vegetable Farro “Risotto”
Brussel Sprouts, Sweet Potato, Toasted Almond, Cherry Red Wine Reduction

Dessert
Duck Egg Custard
Chestnut, Fresh Orange, Sweet Potato Sorbet

*Beer and wine pairings will be made available for $16 and $25, respectively.

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
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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 South Durham Farmers' Market

Feasting Locally Through Winter

• Open Saturdays 9am-Noon at Greenwood Commons 5410 Hwy 55 Durham, NC 27713
• In season: Greens, carrots, herbs, squash, onions, broccoli, eggs, cabbage, radishes, turnips and more!

A Winter's Night Feast
You are invited to a local feast made with the freshest ingredients, all from the farmers and artisans of the South Durham Farmers' Market! The menu is forthcoming, but the talented Chef Carrie Schleiffer of the G2B Gastro Pub promises a delicious winter's night meal.

When: 6 o'clock on Sunday, January 19th
Where: G2B Gastro Pub in Durham

Get your tickets here! 

Meet the Farmers of the SDFM
Shopping at the farmers’ market offers unique opportunities to meet the growers of your food face to face. Reading a lot of supermarket pastoral at the grocery store is just not the same as engaging with your local farmer. Becoming acquainted with how and where your food is grown strengthens your connection with the local environment and community.

But sometimes there’s not always a chance to chat.  There might be a line of customers waiting behind you or you are shopping in a rush or you are just worried about asking silly questions. To give our curious community members a chance to better know their farmers, we are excited that the South Durham County Regional Library is hosting Meet the Farmers of the South Durham Farmers’ Market on Sunday, January 12th from 3pm to 4:30pm.

The event will be centered around a panel of five farmers from the market, including Matt Ball (Down 2 Earth), Ben Bergmann (Fickle Creek), Stephanie Hall (Sassafras Fork), Mark Paylor (FM Farm) and Liz Young (S&H). They represent a diverse set of farming experiences – from growing vegetables in high tunnels to raising cattle and hogs on pasture.

Whether you are interested in supporting your local food economy or becoming a farmer yourself, we hope you will join us. There will be lots of opportunities for questions and mingling, plus local snacks!