February 16, 2018
Durham Farmers' Market Newsletter
Good, Local Food Year Round!
Winter Market Hours:
Saturdays 10 am-Noon
In This Issue
Guest Vendor: Salty Catch Seafood
Meadow Lane Farm
Little Tree Farm
Fickle Creek Farm
Four Leaf Farm
Sunset Ridge Buffalo Farm
Melina's Fresh Pasta
Honeygirl Meadery
Hurtgen Meadows Farm
Chapel Hill Creamery
Stoney Mountain Farm
Elodie Farms
Catbriar Farm
Maple Spring Gardens
Bonlee Grown Farm
Farmer's Daughter Pickles & Preserves
Celebrity Dairy
Boxcarr Handmade Cheese
DFM Accepts
SNAP Benefits
The Durham Farmers' Market  proudly accepts SNAP benefits. To use your EBT
card 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  HERE

Thank you to everyone who donated 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 community.
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!

And don't forget to participate in the Donor Rewards Program. Give a suggested donation of $3-$5 and
receive a stamp on your card. Once you've collected enough stamps, you will proudly earn your Farmer Foodshare
T-shirt! Swing by the Donation Station for
more information!































10% Campaign

Quick Links
What crazy weather we've had this month! Rain and above-average temperatures certainly present their own set of challenges for our farmers. Chat with our vendors tomorrow and learn how they're doing this growing season. We love our customers year-round but we are particularly grateful when you bundle up and join us in rainy weather. Thank you for your support!

Also, we hope you'll join us tomorrow for a cooking demonstration starting at 10 am at the Info Table. Volunteer Nicole Cardon  will be whipping up a salad using seasonal ingredients from the market. She'll have plenty of samples to share along with recipes. Be sure to swing by and learn how to use seasonal produce to make a delicious meal for your family!

What's for dinner?
Crispy Kale & Sweet Potato Salad
Salad Ingredients
  • 1 large carrot, shredded 
  • 1 bunch of lacinato kale, stems removed and sliced in thin strips
  • 1 head romaine lettuce, chopped in thin strips
  • 1 cup sweet potato, peeled and diced (you can use any kind or a combo) 
  • 1/4 cup dried cranberries 
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon garlic powder 
  • Salt and pepper 
  • 1/3 cup crumbled goat cheese  
Fig Vinaigrette Dressing Ingredients
  • 2 tablespoons Bonlee Grown Farm Fig Jam 
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt 
  • 1/8 teaspoon pepper
  1. Preheat oven to 400 degrees. Toss lacinato kale in 1 tablespoon of olive oil and spread on a parchment lined cookie sheet, sprinkle lightly with salt. Bake in the oven for 8-10 minutes. Check it at 5 minutes and toss so it doesn't burn. Remove kale from sheet pan and transfer to salad bowl. Add the diced sweet potato onto the same sheet pan and toss in 1 tablespoon of olive oil, salt, pepper and garlic powder. Roast in oven for 15-20 minutes or until tender on the inside, golden brown and edges are crispy. 
  2. To make the dressing combine all the ingredients in a bowl and whisk vigorously until emulsified. 
  3. To assemble salad, add romaine and carrots to salad bowl with kale. Add dressing one tablespoon at a time tossing to coat greens. Add only as much dressing as needed so the leaves won't be soggy. Top with roasted sweet potato, crumbled goat cheese and cranberries. Enjoy!

PS - If you're wondering what's up with construction, check out this blog post from our friends at Durham Central Park. We appreciate your patience in advance and are thankful for the hard work of the City and its team of engineers.

See you tomorrow!

Mary Yost
Market Manager
Follow Durham Farmers' Market:
Become a friend of the
Durham Farmers' Market!
The Durham Farmers' Market has been a community destination in downtown Durham since 1999 thanks to YOU, our loyal customers and supporters. Over the years we have grown the Market and continue to provide Durham with an event that nourishes the soul of our wonderful city.

You may not know that the Market operates primarily off of the weekly stall fees from our farmers and artisans. Despite this modest budget, we are constantly working to make fresh and healthy food accessible to our entire Durham community.  We want to continue expanding the offerings of our Market and need your help to make this happen.

The Friend of Durham Farmers' Market program provides an opportunity for you to invest in the future of the Market by making recurring or one-time contributions via PayPal or check. Examples of how we will use the funds include expanding our children's programming, continuing our outreach efforts to underserved communities in Durham, developing our nutrition education programs, and increasing staff hours. In addition to being part of a community effort to support others, a friend of the Market will receive a button to proudly display on their trusty Market tote.

We know that for some, resources are tight. If donations are not an option and you do not have time to volunteer, you can share what we do or visit us on Facebook or Instagram. If you would like to volunteer, we have several opportunities available including assisting at the Information Table, leading cooking demos, fundraising, and much more.   If you are interested in sharing your time with the Market, please e-mail us.

We invite you to invest in your Market. Please continue stimulating our local food economy and join our effort to build a stronger, healthier Durham. Thank you!
Fresh this Week  
VEGETABLES:  Beans, Beets, Butternut Squash, Cabbage, Collards, Dried & Fresh Herbs and Spices, Garlic, Kale, Lettuce, Onions, Potatoes, Radishes, Turnips, Winter Squash, and much more!

MEATS AND EGGS:  Pork, Beef, Lamb, Mutton, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Veal, Duck Eggs, Chicken Eggs


CHEESES:  Fresh and Aged Goat and Cow Milk Cheeses

DAIRY: Skyr and Gelato

SPECIALTY ITEMS:  Pasta, Flour, Cornmeal, Baked Goods including Pies, Breads, Cookies, Pastries, Empanadas, Gluten-Free Baked Goods, Teas, Beer, Wine, Meade, Jams, Jellies, Pickles, Preserves, Fermented Foods, and more!

CRAFTS: Photographs, Body Butters, Lotions, and much more!

Produce availability depends on weather conditions.
Guest Vendor: Salty Catch Seafood
Note: Guest vendors will not be present at the market every week. We will always include an entry in the newsletter if the guest vendor is attending the market this week.
Salty   Catch  Seafood Company will be driving from the N.C. Coast Saturday morning to bring the Market community fresh caught NC Seafood. Stop by and see Steven and Renee and chat with Steven, a commercial fisherman.  Know that when you buy Salty Catch Seafood you're getting the freshest N.C. seafood available. Salty Catch believes in offering a superior product along with exceptional customer service. We look forward to seeing you!

Renee Perry & Steven Goodwin
Cedar Island, NC
Meadow Lane Farm
Pots of delicious warm brothy soups are perfect - we have lots of BEEF meaty soup bones. Don't want BEEF? Then try our PORK neckbones, LAMB Soup Bones, or GOAT Soup bones.  Stew Meat and ROASTS for the slow-cooker are all in ample supply along with GROUND meat for pots of chili. Our meats are natural and raised on pastures with no antibiotics or added growth stimulants.

Our Animal Welfare Approved Angus BEEF, LAMB, CHEVON (goat meat), and pastured PORK are fully stocked now - try a Ribeye or New York Steak or LOIN CHOP. SAUSAGES are here in ample supply with our PORK (Holiday blend, Country X-sage, HOT Country, Brats, Chorizo, Italian); LAMB Brats; or our BEEF Brats and Chorizo Sausages. Calves Liver, Tongue, DOG Knuckle Bones, Short Ribs, Osso Buco, and many other cuts are available. 

THIS SATURDAY, we will have a SPECIAL on beef SHORT RIBS and PORK smoked ham steaks....half price off regular pricing! 

USDA organic veggies: We hope to have a limited amount of our tender sweet Burssels sprouts this week. Try our organic POPCORN and farm PECANS - limited supply.

Thank you for your support of our family farm. I will be in farm conferences the next two weeks, but friends Mark and Tammy will be greeting you! Sampling of sausages will be prepared by Braedon - stop by for a taste.  

Little Tree Farm
John from Little Tree Farm will be at the market  this Saturday  with homemade mustard,  our honey and some of John's handmade ironwork. 

John & Dale Fluke
Fickle Creek Farm
Please pre-order here  by Friday at 3 pm and we will hold your order at market until 11:30 am. 

Warm Season CSA sign-up now OPEN!! Get Full Farm share and save 10%. Mid March through August!

100% Grass Fed & Grass Finished BEEF!

Chuck, London Broil, Sirloin Tip, Pot

Filet Mignon, NY Strip, Boneless Ribeye, Bone-In Ribeye, Boneless Sirloin

Also... Ground Beef, Osso Buco, Stew Beef, Soup Bones.... see more below.

Pre-order all standard cuts of beef, chicken, and pork using this  simple order web link!

  • Free Range, Pasture Raised ** CHICKEN ** fed only USDA Certified Organic Feed
  • 100% Grass Fed and Grass Finished, Pasture Raised ** BEEF ** (never fed any grain!)
  • Deli Meats: Sliced Ham, Bologna (Pork or Beef), Salami, Pate, Roast Beef & Hot Dogs
  • No Nitrate Beef Snack Sticks, Bites, & Jerky
  • Soup, Stew, & Stock Ingredients; Whole Stew Duck
  • Never Sprayed Produce
10% off purchases of $100 or more!

Four Leaf Farm
FOUR LEAF FARM will be at market  Saturday  with Italian chard, Pea shoots, Cilantro, Parsley, Scallions, Beets, Salinova baby lettuce and a few bunches of baby leeks. No vegetable or herbs starts yet but we will bring our succulents and house plants. A few lucky early customers will also be able to pick up some eggs. Yes, we finally have a little flock of chickens again and they are starting to lay.

Helga & Tim
Sunset Ridge Buffalo Farm

Sunset Ridge Buffalo Farm will be at DFM  on Saturday , come RAIN or shine!

Jack will be bringing a selection of delicious and nutritious bison meat. Stop by and choose something for dinner next week. See you at the market!

Jack & Sandy Pleasant
Melina's Fresh Pasta
We will be at the market  this Saturday  with a variety of fresh pasta! We will have everyone's favorite ravioli - 3 Cheese and Roasted Garlic, Fig Gorgonzola, Roasted Red Pepper and Feta and more.  We will also be bringing two seasonal ravioli flavors - Artichoke and Butternut Squash! 

Our dinner special will be available with Tomato Basil or NEW Puttanesca sauce.  See you at the market!

Honeygirl Meadery
Honeygirl Meadery is a small urban meadery in downtown Durham, making an ancient craft beverage for modern days. Mead is essentially wine made from honey, with many different styles that include additions of fruits, flowers and herbs. Our meads are hand-crafted libations made in small batches, using both local and global true source honey, local fruits, herbs and flowers. They are naturally gluten free. Our downtown Durham Tasting Room is open on Saturdays from 1-6 pm and Sundays from 1-5 pm.
This week we will be sampling: the newest release of our Honey Chai Mead, like a warm mug of chai tea, our Honey Chai Mead is a loaded infusion of exotic spices, mingled with honey. Smooth, semi-sweet, and especially comforting in chilly months.
We will also be sampling our Vanilla Mead, an infusion of Madagascar and Tahitian vanilla beans in our orange blossom semi-sweet traditional mead creates creamsicle bliss.

And we will also be sampling our Hibiscus Lemonthyme Mead, floral, earthy and herbal dry-style mead with NC wildflower honey, dried hibiscus petals and fresh lemonthyme. Come by for a taste!

We will also have bottles available of our Orange Blossom Mead, summery and lightly sweet traditional mead made with orange blossom honey; and our Blueberry Mead, made with local blueberries and NC wildflower honey.

Diane Currier
Hurtgen Meadows Farm
The watermelon radish is a wonderful colorful addition to your fresh salads. Each  mild-flavored radish is a surprise when sliced open as they range in color from light pink to dark red. You can also use them in stir-fry recipes. We will have a good supply available at the market.

This week we'll have the watermelon radishes, leeks, lettuce, spinach, carrots, Brussels sprouts, cabbage, sweet potatoes, and daikon radishes.  

Current varieties include Peach Mango, Kiwi, Pear,  Strawberry, Peach, Apple, Apple Butter,  and Pepper Jam (mild, medium, and hot). Our award winning jams and jellies are made in small batches using local ingredients whenever possible. Our family has made jams for multiple generations and we are happy to share this with our customers.

Tom has been back in the workshop producing a variety of maple/cherry cutting boards. Stop by to check out his new selections.

All of Hurtgen Meadows produce, plants, fruits and flowers are naturally grown using sustainable practices - no synthetic pesticides, herbicides, or fertilizers are ever used on our farm. 

Chapel Hill Creamery
Cheeses this week are Hickory Grove, Dairyland Farmers, Carolina Moon, and Calvander. Our Hickory Grove is a washed rind cheese and it is savory, buttery and supple. It melts beautifully like a Raclette cheese to add to potatoes, grilled cheese sandwiches, and omelets. Dairyland Farmers is fresh, unaged and tangy. Carolina Moon is our N.C. version of a Camembert, and Calvander is a rich version of Asiago with hints of an alpine cheese. All our cheese is made with the milk of our Animal Welfare Approved herd of Jersey cows born and raised on our farm. Come by our booth for samples if you've never had our cheeses or for cooking suggestions.

Did you know that we raise pigs at our farm? In our efforts to be sustainable, we feed the liquid whey to pigs, which supplements their diet and makes the meat tender. This week we will have spare ribs for $2.00 off per pack for you to roast or braise. We also have all our varieties of sausage mild and spicy, as well as a few roasts and ground pork.

We have our flavorful ground beef which makes a great cheeseburger with Hickory Grove or meatloaf with our Chorizo sausage. See you on  Saturday  and thank you for supporting the market!

Porti a McKnight & Flo Hawley
Follow us on Facebook & Instagram
Stoney Mountain Farm
February is for Lovers & Lamb

Cheerful - Cheap - Slow Cooker 
got your attention?  
How about...  
Warm - Hardy - Healthy?
How about?  
Easy & yummy to boot?
How about an easy old Scottish recipe, perfect for the season and highlights our lamb bones and other IN SEASON farmers' market veggies!

Throw it all in the slow cooker (save the kale for the last 30 minutes) for several hours and serve it up with some crusty bread. Voila!  I love to throw a Parmesan rind in with mine too...if I have it. Could it be easier?
Scotch Broth
  • 8 oz carrots, peeled, diced
  • 8 oz turnips, diced
  • onions, peeled, diced
  • celery stalk, diced
  • leek, white part only, sliced
  • 3-4 oz pearl barley
  • 4 oz dried peas, soaked in water for 4-5 hours, drained
  • Salt and freshly ground black pepper
  • 4 pints lamb or mutton stock
  • 3 oz kale, chopped (optional)
  • Lamb Broth: Bones - roast in oven with olive oil, salt and pepper, then cover with water and cook for several hours.
John and Olga look forward to seeing you this Saturday!

Sto ney Mountain Farm
Elodie Farms
We're super excited to share our new promo video, check it out here. If you visited our farm this Fall, there's a good chance you appear in the video!

Want to really impress someone with your gift-giving skills? Get them a  GIFT CARD  to any of our farm dinners  here ! Trust us: they'll be delighted with the experience and you'll win them over!  Gift cards do not expire and they can be used for any of our dinners.

This Saturday  at the DFM, CAJETA is back! In addition, we'll have original and flavored chèvre (jalapeno, garlic + herbs, sour cherry and fig + honey), Fleur Verte (chèvre marinated in olive oil, bay leaves, pink peppercorns, garlic and herbs de Provence), homemade crackers (sea salt, rosemary and fennel) and blackberry goat cheese mousse.

Follow our goats on social media! Like us on Facebook and follow us on InstagramSign up for our monthly newsletter online to get info about events at the farm.

Catbriar Farm

Cayenne peppers!!  HOT!!  We grow 'em, pick 'em, wash 'em, dehydrate 'em and make Cayenne Pepper Flakes  and Cayenne Pepper Powder. Available  tomorrow  at the Durham Farmers' Market.  We will also bring sweet potatoes, turnips, paprika powder, lavender sachets, and dried tomatoes.  See you at the market! 

Graham and Sara Broadwell 
Maple Spring Gardens
It looks like it may be a bit drizzly  on Saturday , but we'll be at market with a bright display of beets, carrots, radishes, pea shoots, spinach, kale, chard, sweet potatoes and butternut squash. Things tend to grow at snails pace around this time of year, but the milder days and nights we're having this week will give all of our overwintered crops a welcome boost. And our greenhouse is quickly starting to fill with tiny green harbingers of the springtime to come!

In the midst of the planning and the planting, we are also spending part of our days interviewing and hiring a new crop of farmworkers to round out our crew for the season to come. If you are (or know of someone) interested in working outside, growing and eating great food, learning about sustainable agriculture, and coming home tired, but accomplished at the end of each day you mig ht consider a job on the farm! Previous farm experience is preferred but not required, so long as you are a quicker learner and a hard worker. You can find out more and download an application from the "Work With Us" page on our  website .

Maple Spring Ga rdens
You can visit us on  Facebook  and  Instagram,  too!
Bonlee Grown Farm
Party dips, pepper jelly with y our cream cheese or goat cheese, b ean dips, pickles or jams!  Lettuce baskets and succulents!  Come check us out!

Thanks from our family to yours,
Amy & Ray Sugg
Farmer's Daughter Pickles & Preserves
Farmer's Daughter will be back at market this Saturday! As in every February and March, we will be running our annual pre-season sale to empty our shelves before the 2018 season! Come by for lots of jams, marmalades, krauts, pickles and even hot sauce on sale up to 40% off.

What's Available?
Live-Culture, Barrel-Ferments - Raw, Probiotic-Rich, Made with local, organic produce

On Sale: 
Red Rooster Hot Sauce (Perfect for those Super Bowl Hot Wings!)
Muscadine Grape Jam
Ruby Red Grapefruit Marmalade
Muscadine Marmalade
Charleston Gray Watermelon Jam
Spicy Green Tomato Pickles
Nettle Kraut
Horseradish Beets & Rutabagas

Plenty More in Stock! 

Who says you can't eat local all winter long? Come see us and we'll fix you up! 

Thank you for shopping local & handmade,

Follow us:  Facebook &  Instagram
Find recipes & serving suggestions for Farmer's Daughter products on Pinterest.
Celebrity Dairy
It is offi cially kidding season at the dairy! We have about 60 baby goats ready to cuddle and bottle feed. Come visit them on  March 10 and 11 from 12-5 pm.
Logs:  Plain, Asian Luv, Confetti, Currituck, Dillemon, French Kiss, Garbo, Paprika Garlic, Party, and Rosemary.

Serendipity Spreads:  Plain, Chipotle, Chocolate, Currituck, Dillemon, Garbo, Jalapeño, and Mango.

Aged:  Crottin, Blue Streak, and Silk Hope.

Skyr:  Drinkable and Tykk .

Gelato:  Chocolate, Nutmeg-Vanilla, Ginger, and Mango.

Fudge:  Dark Chocolate, Cherry-Pecan, Coconut, and Walnut.  

*Join us in the Inn/B&B for one of our 3 or 4 course Third Sunday Dinners this quarter.*

Visit Zoila in our vendor spot for delicious samples and full Third  Sunday  Dinner menus and Open Barn info.

Brit & Fleming Pfann
Boxcarr Handmade Cheese
We are a small, family-operated creamery in Cedar Grove making Italian-inspired Cow and Goat-milk cheeses. We hand craft all our artisan cheeses, packing each with love. We bring the whole family to the market so get ready to meet the kids and our cheese-makers!

Come taste all of our delicious cheeses including our Freshen (cow  milk),  Pimento, Herb Garlic, and Chive flavored; our bloomy-rind cheese,  Cottonbell   ( cow milk) ; our lightly smoked, meltable fan favorite,  Campo   (cow milk) ; our decadent ash ripened and award winning,  Rocket's Robiola   (cow milk) ; our milder take on a beer washed Taleggio,  Lissome   (cow milk) Nimble ,   beer washed  (cow & goat milk) ; and our aged, bees wax dipped, Winsome (cow  & goat milk) .

For more about our cheeses, creamery, and us, please visit our  website  and join our newsletter mailing list. E-mail questions and special orders  or call 919-732-9079.

Austin, Dani, Samantha, Alessandra, & Lily
Parking & Street Information
The Market is located at 501 Foster Street in the Pavilion at Durham Central Park.  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.