The 10% Campaign is a project of the Center For Environmental Farming Systems (CEFS). The campaign encourages you to spend 10 percent of your existing food dollars to support North Carolina food producers, businesses and communities. Why 10%? In North Carolina, we spend 35 billion dollars on food every year. If we spend 10% of our food dollars on local product, we can infuse over 3.5 billion dollars 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 visit: www.nc10percent.com
See you at the market!
Last week, at the end of Market as I was walking around, I noticed
|Sauerkraut under the weights fermenting away!|
that there was lots of cabbage left over. It was at that moment that I knew that it was time to make some sauerkraut! So, I scooped up a few heads of cabbage and headed home for the day. A few weeks earlier, I had mentioned to my husband that I'd like to get a fermentation crock. For years now, I've been rigging up a system that successfully kept the air out of my fermenting cabbage, but it required a lot of attention. So, I talked to Sarah, the Market's potter, about her crock and her sauerkraut recipe (she is also an avid fermenter) and finally bought one. Now with the cabbage season at full tilt, I spent some time this weekend chopping, salting and pounding and now, I've got a crock full of fermenting cabbage on my counter!
As I do every year, I consulted WildFermentation.com
for a little refresher about making sauerkraut. The website has a step by step, thorough recipe
for making sauerkraut. If you have the time or inclination, I highly recommend making a batch!
While making sauerkraut can be a very time consuming project, I have found lots of enjoyment in it over the years. For me, it is very satisfying to enjoy the fruits of my labors and oftentimes home-made is much better than store bought. I've also found that it is a way to get in touch with my roots. About 10 years ago, my mom and I embarked on making our first batch of sauerkraut. Her grandmother had made sauerkraut, but my mom had never learned the art of fermenting. So, we gave it a shot, cut up lots of cabbage, salted it, pounded it and waited. Our first batches went bad, so we re-grouped and tried again. The second batch worked and it was delicious. That summer, we told my grandmother about our kraut making and she told us that when she was a child they made huge crocks of it, stored it in the basement and when they wanted to eat it, they would go to the crock, skim off the top layer and eat the fermenting kraut underneath. She also gave us some tips which proved to be very helpful with subsequent batches. My batches are small in comparison to my great-grandmother's, but each time I go through the process of chopping, salting, pounding and waiting, I feel as though I'm keeping alive an art and a skill that my grandparents, great-grandparents and beyond used and perfected in order to survive. And it tastes oh.so.good!UPCOMING EVENTS:
Quick Dinner's From the Market with Susan Sink, Tarheel Foodie on June 20 starting at 3:30pm
The last time Susan joined us, she demonstrated her Salad, Soup, and Stir-fry Recipe
and her recipe for Lemon Verbena-Honey Cheese (see below). Looking forward to the creative, local cooking ideas that she will share with us next week!
Lemon Verbena-Honey Cheese
- 1/2 cup either fresh local Ricotta or Chevre
- 6-8 leaves of Lemon Verbena (about 1 1/2" long)
- 2 teaspoon local honey (give or take a teaspoon)
- Finely chop or cut the Lemon Verbena leaves without bruising.
- Mix the cut leaves, honey and cheese together slowly tasting and adjusting to suit your taste for lemon and sweetness.
- Refrigerate for up to 4 days or freeze.
Fruits: Red Raspberries, Loganberries, Dewberries, Peaches, Blueberries, Gallicum Melons
Vegetables: Asian Greens, Arugula, Beets, Cabbage, Chinese Cabbage, Corn, Cherry Tomatoes, Cilantro, Collards, Cucumbers, Escarole, Eggplant, Fava Beans, Fennel, Frisee, Green beans, Garlic, Garlic Scapes, Green Onions, Kale, Kohlrabi, Leeks, Lettuce, Onions, Peppers, Pea Shoots, Potatoes, Rhubarb, Radicchio, Radishes, Salad Mix, Swiss Chard, Squash, Squash Blossoms, Tomatoes, Turnips, Zucchini
Meats: DUCK, Beef, Chicken, Goat/Chevon, Pork
Flowers: Sunflowers, Dahlias, Gladiolus, Mixed Bouquets
Plants: Herb Seedlings, House Plants, Landscaping Plants Specialty Items: FRESH EGGS!, Mustards, Flour, Yellow & White Cornmeal, Grits, Goat and Cow Milk Cheeses, Baked Goods - Breads, Pastries, & Pies
, Gluten Free Baked Goods, Preserves, Fermented Items, Pasta
, Iced Coffee and Juice Crafts: Wood Crafts, Pottery, Goats Milk Soaps
| Little Tree Farm|
|Little Tree Farm layer Photo by Dale Fluke|
John will see you Wednesday and Saturday with lots of delicious fresh free choice-free range eggs, young whole chickens, raw honey, wholegrain mustard, stewing hens and Pepper's pottery.
|Fickle Creek Farm|
PORK - pasture-raised: roasts (Boston butt, shoulder picnic), bulk sausage (country, chorizo, hot extra sage), link sausage (bratwurst, hot Italian, sweet Italian, smoked Polish, smoked bell pepper and onion), sweet-potato-liver pate,meaty neck bones, rendered lard, fatback, feet, organ meats.
CHICKEN - Freedom Rangers, raised without confinement on pasture: whole broilers, leg quarters, wings, backs, livers. DUCK - Muscovies, raised without confinement on pasture: whole duck, wings, backs, feet.
PRODUCE - no pesticides, no herbicides, no synthetic fertilizers: carrots, spring chard, eggplant, garlic, leeks, fresh onions, potatoes, summer squash, zucchini.
EGGS - from hens ranging freely on pasture: mixed size and jumbo.
| Four Leaf Farm|
Four Leaf Farm will be at the market on Wednesday with a new crop of summer crisp lettuce, basil, mixed summer squash, a variety of potatoes including "Fingerlings", Pea shoots, swiss chard and some beautiful bunches of Dahlia flowers.
Farmer's Daughter is an award-winning Hillsborough, NC based artisanal preserves & pickle maker new to the Durham Wednesday market! We specialize in applying small-batch, old-fashioned methods to modern, inspired flavor combinations. Our jams and pickles are made from local, responsibly grown fruit and vegetables, sometimes straight from our backyard! Please stop by and sample some of our featured seasonal jams, fruit syrups and wild fermented pickles, kimchi, and sauerkraut. And be sure to try our delicious homemade, local fruit sodas or a New Orleans style iced coffee, made with our own blend of Counter Culture Coffee & chicory!
This week's offerings:
*award-winning strawberry-honeysuckle jam
* classic strawberry jam
*strawberry jam with black pepper & mint
* rose-y strawberry rhubarb jam
* fire roasted poblano jam
* dilly beans
* pickled beets with orange & fennel
*spicy napa cabbage kimchi
*curtido (Salvadorean-style) kraut
*sauerkraut with juniper
*New Orleans style iced coffee
* Muscadine grape syrup (& soda)
* Strawberry-hibiscus syrup (& soda)
* MUCH MORE!
Thanks for buying local!
April, Phil & lil man Moe
|Flat River Nursery|
Charles and Joan Holeman
Flat River Nursery and Farm will be at market with pesticide- free greenhouse tomatoes, pesticide-free cucumbers, cabbage, potted herbs, bedding plants, beautiful hanging baskets, squash, peppers, cut flowers and more.
|Wild Scallions Farm|
This week at market we will have a lovely selection of early summer goodies: cucumbers, new potatoes, assorted summer squash, mixed flower bouquets, sunflowers, gladiolas, TOMATOES, raspberries, blackberries, beets, carrots, green onions, frisee, escarole, and a last bit of lettuce.
Everything we grow is sustainably grown without the use of synthetic fertilizer, pesticide, or herbicide, for healthful foods from healthy fields.
See everyone at market,
Matt and Renee
|Parking & Street Information|
The Market is located at 501 Foster Street in the Pavilion at Durham Central Park.
Parking can be found in the Measurement Inc lot, 423 Morris Street (one block west of the Market). 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. There is some street parking available along Foster and Hunt Street as well.
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.
Durham Farmers' Market