The Durham Farmers' Market proudly accepts SNAP benefits. To use SNAP benefits at the Market, please visit the Market info table at the center of the Pavilion.
The Double Bucks Program allows SNAP customers to receive double the amount of money they spend on tokens for purchases up to $10.
The Market is working closely with RAFI as our fiscal sponsor. Read more about the program and our partnership
Thank you to everyone who has already made donations to the Double Bucks program! We couldn't do it without you.
|Farmer Foodshare Donation Station
The Donation Station Program collects donations of fresh food and cash from customers at the Durham Farmers' Market. The money is used directly at the Market to purchase food from farmers for those who are hungry in our communities. Farmer Foodshare's mission is to connect our local farmers with those who need food!
Please visit or volunteer at our Durham Farmers' Market Donation Station!
COME SUPPORT YOUR FARMERS!
AT THE MARKET
TURMERIC & GINGER
The 10% Campaign is a project of the Center For Environmental Farming Systems (CEFS). The campaign encourages you to spend 10% of your existing food dollars to support North Carolina food producers, businesses and communities. Why 10%? In North Carolina, we spend $35 billion on food every year. If we spend 10% of our food dollars on local product, we can infuse over $3.5 billion into the local economy. As avid supporters of the Durham Farmers' Market, you already know the many advantages to shopping locally. So, why join the campaign? It will re-affirm your commitment to shopping locally and it sends a strong message to policy makers about the importance of local foods! For more information
I don't know about you, but one of the best ways to nourish my body is by connecting with you and our vendors at the Market. We hope you join us for some nourishment and time with our community this weekend.
If you swing by the Market tomorrow, you'll see radishes in all shapes, sizes and colors. These tasty veggies easily add a little zing and crunch to any meal. Not only do they pack a peppery punch but they also help defend your body, aid in digestion, and eliminate free radicals. Radishes are loaded with folate, fiber, riboflavin, and potassium.
You have probably seen many of the traditional red radishes at the Market. These beauties can easily be eaten raw on salads or roasted with other seasonal vegetables, including potatoes and fennel. Check out this delicious, easy recipe and take some extra time to cook this weekend.
One of personal favorite varieties is black Spanish radish, which has been used for hundreds of years as both food and medicine. Traditionally, black Spanish radish was used to address digestive problems and can strengthen your liver and kidneys. It is noticeably spicier and can be eaten raw, roasted, grilled, or sauteed. Check out these tips and be sure to experiment with black Spanish radish before the season changes.
Finally, daikon radishes are typically used in soups, salads, curries and fermented foods in Asian countries. If you're looking for a fun activity to do with your kids this weekend, pickle daikon radishes using this recipe and you'll have a tasty treat for the next few weeks.
Overall, you cannot go wrong with radishes. From watermelon to black, and bright pink to long and white, these tasty vegetables add a kick to every meal while also providing your body with a huge boost of vitamins and minerals. We encourage you to be adventrous and try a new variety at the Market this weekend. Nothing makes me feel more grounded than cooking with vegetables so take care of yourself this weekend, try a new recipe, and connect with others at the Market.
Holiday Market Schedule
- Save the date for our annual Thanksgiving Market on Tuesday, November 22 from 3-5 pm. Please note that the Market will be closed on Saturday, November 26.
Saturday, Decemmber 24
- We will hold our special Holiday Market during the normal hours of 10 am-noon.
Saturday, December 31
- We will hold our special New Year's Eve Market during the normal hours of 10 am-noon.
See you tomorrow!
Follow Durham Farmers' Market:
Saturday, December 3
- The Winter Market begins with hours from 10 am-noon.
Attention all parents! Don't forget to visit the Nursery Tent.
We welcome feeding anywhere in the Market, but for parents
and caregivers looking for a quiet, calm spot and a place
to sit down, swing by the Nursery Tent on the Market Lawn.
Arugula, Asian Greens, Baby Ginger, Bok Choy, Broccoli, Butternut Squash, Cauliflower, Chard, Eggplant, Fall Squash, Garlic, Fennel, Herbs, Kale, Lettuce, Mushrooms, Onions, Pea Shoots, Peppers, Potatoes, Radishes, Turnips, and more!
MEATS AND EGGS: Pork, Beef, Lamb, Mutton, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Veal, Duck Eggs, Chicken Eggs
Fresh and Aged Goat Milk Cheeses
Vegetable, Flower and Herb Starts
Pasta, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies, Pastries, Gluten-Free Baked Goods, Fermented Foods, Teas, Beer, Wine, Meade, Jams, Jellies, Pickles, Preserves, and Wool
CRAFTS: Pottery, Woodwork, Baskets, Photographs, Hand-Dyed Clothing, Handmade Clothing, Body Butters, Lotions, Yarn, Roving and much more!
Produce availability depends on weather conditions.
News from Durham Central Park
Durham Central Park needs YOUR help to secure a grant
so they can offer more free concerts for you and your family next summer! The park made
it through Round 1 of a $25,000 grant from the Levitt Foundation and needs your vote.
Voters must create an account in order to select their 5 favorite Levitt AMP Music Series proposals. Check out this link and click the "Sign Up to Vote" box.
You will get a confirmation message in your inbox (check your spam box). Click on the message and then you can vote. Thank you for supporting Durham Central Park!
MoonDance Soaps & More
Our much loved Tea Tree Wakeup bars are back in stock. This particular bar is a staple for so many of you and we're so sorry to have run out. We'll be sure to bring lots of extras so folks can stock up. Paul will be at the booth this weekend handing out the free mini sample soaps.
Come on out and say "Hello!".
Rachel & Paul
Meadow Lane Farm
Ready for a great pot of stew? How about trying LAMB, GOAT, PORK or BEEF roast or stew meat from our Animal Welfare Approved farm-raised animals?
ANGUS BEEF: Roasts (Sirloin Tip, Chuck, Eye of Round), Steaks (London Broil, Sirloin, Ribeye, Flat Iron), Ground (including G. Chuck and G. Round), Brisket, Soup Bones, Dog Bones, Marrow Bones, Sausages (Chirizo, Brats), Hot Dogs, Cheeks, Shanks, Heart, Calves Liver and more
PORK: How about "heat & serve" eastern-style pork barbeque? Delicious! Sausages (Country X-Sage, Brats, Chirizo, Italian, Maple Breakfast links), Roasts (Boston Butt, Picnic), St. Louis Rib Slabs, Liver, Ground, and more
LAMB: Shoulder Steaks, Ground, Riblets, Liver, Stew, and Leg of Lamb (great for the holidays!)
CHEVON (goat meat): Ground, Cubed/Stew, Riblets, and Liver
USDA Certified Organic Vegetables:
"Sungold" Tomatoes, Squash (summer and winter), Turnips, Okra, Eggplant, Romaine Lettuce, Broccoli, Spaghetti Squash, Acorn Squash, Shiitake Mushrooms, and more!
Special this week! PUMPKINS! Indian River, White, Pie Pumpkins.
Maybe a few sunflowers available, depending on the weather.
We are taking orders for Mario's beautiful handmade farm greenery HOLIDAY WREATHS. We continue to get so many compliments on them throughout the year.
Dates of availability: November 22, December 3, and December 10 (2 sizes). You can also drive out to the farm to purchase one - just let us know you are coming!
Thank you for your continued support of our family farm!
Chapel Hill Creamery
We will not be at the market this Saturday as we are low on our whey fed pork. We will be back on November 19 with more selection. Come then to stock up and to get ready for Thanksgiving.
See you soon!
Visit our website!
During the winter months when I was younger, I frequently left the house without my jacket. My mother (or my grandmother) would call out to me to come back and put on something warm. I did it, not because I was cold, of course, but because it made them feel better. As I've gotten older, though, I've come to see the advantages of wearing a jacket, or a sweater, or a long-sleeved shirt. Sometimes on chilly Saturday mornings at the farmers' market, I have seen folks who, like my younger self, opted not to wear that jacket. They're in short-sleeved T-shirts, flip-flops, and short pants. It's 40 degrees outside, you can see your breath, and these guys are dressed for the beach. It makes me cold just to look at them. (I try to avoid saying, "Tsk. Tsk. Those kids today. And their music - its just noise." But it's getting harder and harder to resist the impulse.)
If you're like me, and you find it attractive to wear a long-sleeved T-shirt at the cooler times of the year (or if you're dressing someone who should be wearing such a shirt) come check out our selection of long-sleeved T-shirts for adults and children, and long-sleeved dresses for women and girls. They're bright and fashionable, and they'll make you feel seasonably comfortable.
Hand-dyed clothing from Terra Clotha. Warm and colorful.
We're now on Facebook! Like our page
and while you're there, find a 10% off coupon to use with your next Terra Clotha purchase.
Honeygirl Meadery celebrates nature and the work of honeybees by making meads (honey wines) with seasonal fruits, flowers, herbs and honey. Made in Durham, Honeygirl meads are hand-crafted libations made in small batches with all natural ingredients.
This week at Market we will have some of our Fall favorites, a new batch of our Spiced Apple Cyser, a slightly sweet mead that tastes like apple pie, made with NC wildflower honey and NC apple cider, aged about a year; our Ginger Mead, with local ginger from 3 Durham Farmers Market farms and NC wildflower honey; and Hibiscus Lemonthyme Mead, an earthy and floral dry-style mead made with NC wildflower honey, organic hibiscus and fresh lemonthyme. Come have a taste and experience nature in a different way!
1 Pound of Coffee = 1 Tree Planted
Oh how things have changed since the summer! Fall has gotta be coffee's favorite time of the year! Crisp, fall mornings call for warm, milky drinks.
Come out and be one of the first as we debut our homemade pumpkin spice latte! That's right, we're giving Starbucks a run for their money (minus the artificial sweeteners)! We'll of course have other hot coffee drinks available and our freshly roasted beans.
In case you've forgotten, Green is a custom coffee roaster located in downtown Durham. We procure only the best and most sustainably sourced, single-origin, coffee beans available and each bag is individually roasted allowing for a true, small-batch, coffee experience.
Our goal is to help our customers offset their carbon footprint through their coffee purchases by planting a tree for each pound of coffee we sell. We limit waste from seed to cup by sourcing naturally washed beans, using solar electricity, and composting all materials. We are striving to be a zero-waste coffee roasting company and our coffee beans are certified Fair Trade, Organic, and Rainforest Friendly.
Can't wait to see you at the Market!
Emily and David
Fickle Creek Farm
10% off purchase of $100 or more!
Fresh, never frozen, chicken (fed certified organic feed, free-range on pasture): Whole chicken, half chicken, boneless skinless breast, French breast, leg quarter pairs, wings, backs, necks, wing tips, liver, feet, and fat
Fresh, never frozen, free-range pork (pasture and woodlot raised) (* = frozen): Tenderloin, belly/jowl bacon*, bone in pork loin chops, smoked boneless chops*, spare/baby back ribs. ROASTS: Boston butt, boneless pork loin, shanks*. SAUSAGES: Breakfast pinky links* (maple, mild, hot), bulk sausage (hot extra sage, hot Italian*, chorizo), link sausage (bratwurst*, hot Italian*, mild Italian*, smoked chorizo*, smoked bell pepper & onion*, smoked polish*), smoked hocks*, fatback, leaf lard, rendered lard, and pork neck bones
100% grass-fed beef: Ground beef, steak (filet mignon, bone-in/boneless ribeye, NY strip, boneless sirloin, flat iron, chuck eye), short ribs, back ribs, chuck, eye of round, rump roast, bottom round, London Broil, osso buco, heart, smoked kielbasa sausage, hot dogs, soup bones, knuckles, and kidney
Mutton (100% grass-fed): Loin chops, rib chops, ground, shanks, heart, kidney, ribs, and bones
Artisan Deli Meats:
Bologna, roast beef, pastrami, and hot dogs (beef only, pork only, or pork/beef)
100% grass fed beef jerky (4 oz), beef sticks (1 oz) and snack bits (4 oz):
Hot, mild and sweet
Soup, stew and stock (pre-order only!):
Beef soup bones, knuckle; pork meaty neck/back bones; chicken backs, necks and wing tips; whole stew hens
Produce (no synthetic chemicals):
Arugula, Collards, Daikons, Red Russian & Siberian Kale, Mustard Greens, Mixed Sweet & Yum Yum Peppers, Fairy Tale and Globe Eggplant, Garlic, Red Radishes, and Dill
Chicken eggs (free range and pastured hens): Mixed (medium-extra large), jumbo, and pullet
Hurtgen Meadows Farm
We harvested a quantity of heirloom Long Island Cheese squash (pictured). Below is a great soup recipe using this squash - it's great meal for these chilly days.
Pumpkin Soup with Sage and Apple
For cooking, forget the giant pumpkins that are meant for life as jack o'lanterns. The flat, lesser-known heirloom variety called the Long Island Cheese pumpkin is the prizewinner. This sweet, beige pumpkin gets its name from its resemblance to a wheel of cheese. Making pumpkin soup is a go-to way to prepare the fruit. As with any soup, the key is the quality of stock used. It should add flavor, but not too much or it will eclipse the taste of the pumpkin. Vegetable stock is the best choice here. Roasting the pumpkin with the seeds intact (except for a handful to be used as garnish) intensifies the flavor and adds a slight nuttiness to the soup. Adding sage and some raw apple brings aroma and acidity to the recipe. Finish with pumpkin oil for added richness.
- 1 cheese pumpkin, cut in half from stem to bottom
- 2 carrots, peeled
- 1 medium onion
- 6 cups vegetable stock
- 12 sage leaves
- 1 cup plus 2 tablespoons olive oil
- 2 apples, peeled and halved, cores removed, chopped
- Salt and pepper to taste
- Preheat the oven to 350 degrees. Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
- Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
- Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
- Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
- Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl. Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
- When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
- Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock. Add salt and pepper to taste.
- To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil. Enjoy!
Along with the squash, we will have pea shoots, arugula, kale, collards, turnips, potatoes, peppers, garlic, and radishes (daikon, watermelon, and red).
FROM OUR KITCHEN:
We will have strawberry, peach and onion jam, and blackberry jelly.
Meadows produce, plants, fruits and flowers are naturally grown using
sustainable practices - no synthetic pesticides,
herbicides, or fertilizers are ever used on our farm.
We'll see you at the Market!
Ever Laughter Farm
This week we'll have spinach, lettuce mix, frisee, fresh baby ginger and turmeric, Red Russian and lacinato kale, Italiko Rosso dandelions, mustards, collards, Aji Dulce peppers, Lunchbox peppers, Carolina Ruby sweet potatoes, parsley, dill, cilantro and more!
Farms, we are committed to providing sustainably produced teas, flowers, and specialty produce to all our customers. To us, that means providing the best products grown with no synthetic chemicals and while keeping our land and stream ecosystems on the farm healthy. You can find out more info about us at on our
or subscribe to our
This week at Market we will have:
Caffeinated tea blends: Minty Green, Tulsi Green, and Carolina Earl Grey tea
Non-caffeinated herbal/herbal blends: Hibiscus, Select Blend, Flat River Mint, Tulsi, Mint Tulsi, and Lemon Tulsi
Cups of tea: Your favorite Waterdog Farms tea made on the spot
Produce: Fresh mango turmeric, baby ginger, and fresh galangal!
Other: Calendula-cornflower salve
Rickie White & Christopher Fipps
Pamela Strand Photography
Fall weather brings lovely mare's tails and mackerel sky clouds which can create colorful sunsets at Jordan Lake. Capturing these lovely sights is one of my favorite photo activities. The Museum of Life and Science in Durham is another great location for fall images.
I have hand-made cards $3.50 each, $3 each if you buy six or more. I also have matted enlargements 11x14" and 16x20" which make great gifts. If you need a larger size printed to canvas or want an image converted to black and white, that can be arranged.
Drop by to see what's new this week!
Pamela Strand Photography
Maple Spring Gardens
No matter how overcast the sky may be, or how empty the rows of our summer garden appear, color can still be found if you know where to look. The herb garden recently burst with the bright yellow blooms of the flowering chrysanthemum (pictured). According to the Old Farmer's Almanac, these are the flower of November and have significant meanings associated with the different color blooms. We've certainly enjoyed seeing them during these colder days.
Of course, color can be found outside the herb garden as well. We've got the dramatic dark red of beet starting to appear, the dark purple of one of our sweet potato varieties, and the rustic orange of the carrot. This week at Market we'll have potatoes, sweet potatoes, butternut squash, seminoles, carrots, lettuce, salad mix, peppers, broccoli, cauliflower, cabbage, fennel, radishes and ginger. We will also have cilantro, lemongrass, turmeric, burdock, and nettles. We hope to see you there!
Bonlee Grown Farm
Come get your mums in time for your fall decorations! Taste testing
our "dill pickles made sweet" and come sample our liquid spray coconut skin oil.
Apple butter, hot pepper jelly, pumpkin butter, chow chows, and pickles. We also have beautiful dragon wing begonia large pots.
Thank you for buying local!
Amy, Ray, Ramy & Erin
Four Leaf Farm
Four Leaf Farm
will be at market
with Radishes, Frisee, Radicchio, Napa cabbage, Pea shoots, Fennel, Lettuce, Baby kale, Kale, Chard, French Fillet beans, Peppers and Asian greens.
Helga & Hannah
Melina's Fresh Pasta
Melina's Fresh Pasta will be at Market this week with 11 ravioli flavors, such as Roasted Red Pepper and Feta, Caprese, 3 Cheese & Roasted Garlic, Lemon Ricotta, Pimento Cheese and more! Plus spaghetti, spinach linguine, tomato basil sauce, pizza dough, gnocchi and lasagna. Try our veggie shells - plain, tomato & spinach - in a pasta salad.
Parking & Street Information
The Market is located at 501 Foster Street in and around the Pavilion at Durham Central Park. During Market hours, Foster Street is closed between Hunt and Corporations Streets.
Parking can be found on the street around the Market, in the Ballpark Parking Lot on Corporation Street and in the Measurement Inc lot, 423 Morris Street (look for the Durham Farmers' Market Parking sign). There is a path at the bottom of that parking lot that leads you to the Market. There are also public parking lots along Foster Street and on Morgan Street near the Carolina Theatre.
Handicap parking is available on Foster Street, right next to the south entrance of the pavilion.
Durham Farmers' Market Animal Policy
Please note that the Durham Farmers' Market does not allow dogs or other pets in the Market area during Market hours.
Service animals are exempt from this rule.
Leashed pets are welcome elsewhere throughout Durham Central Park.