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
Thank you to everyone who donated to the Double Bucks program! We couldn't do it without you!
Farmer Foodshare Donation Station
Farmer Foodshare's 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; that food is then donated those who are hungry in our community. Farmer Foodshare's mission is to connect our local farmers with those who need food! Please visit
at our Durham Farmers' Market Donation Station!
And don't forget to participate in the Donor Rewards Program. Get a sticker on your card every time you make a donation of cash or food. Once your card is full, you can redeem it for a free
item at one of Farmer Foodshare's local sponsors!
SUPPORT YOUR FARMERS!
NOW AVAILABLE AT THE MARKET
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 visit: www.nc10percent.com
The last official month of summer is here and Wellness Wednesday is in full swing! The produce at market now is colorful and delicious, making it easy to make the market a one stop shop for the week. Eating the fruits and veggies from the Durham Farmers' Market helps support our local community and gives you and your family the healthiest eating options.
We have a truly awesome activity planned for our Sprouts Kid's Club meeting today! Don't forget, every kiddo that completes the activity will receive $3 to spend at the market on fruits or veggies.
This Saturday we will be welcoming the Samaritan Health Center to the market to discuss blood sugar and healthy eating. This is a wonderful opportunity to receive expert advise on how to improve your diet and make sure you are living your healthiest!
Missives is a series of short articles by Judy Lessler, a DFM farmer, on the history, cultivation, and preparation of the items sold at market.
Writing about the history and nature of our food is an endlessly fascinating activity. One can focus on recipes-across time and cultures, savory, hot, cool or sweet; cultivation-planting, tending, harvesting, and preserving; marketing and transporting-tea from China during the Age of Discovery, soybeans to China during our As Yet Unnamed Age; form-leaves, stems, blossoms, hulls and rinds, flesh and seeds, roots and symbiotic bacteria; stages of growth-sprouting, flowering, fertilization, ripening, abscission, and senescence; phytochemicals-amino acids, flavonoids, lignans, triterpenes for plant growth and human nutrition; art and beauty-drawing, paintings, photographs, poems, and myths; hazards-pests, diseases, predators, weeds, and thieves; people-chefs, farmers, consumers-like the Roman Emperor Tiberius who wanted to eat "cucumbers" every day and built wheeled carts to move his plants in or outside depending on the weather, or even explorers-like the FrenchmanAmédée-François Frézierwho in 1714 went to Chile to spy on its military fortifications, found a large, sweet, but delicate Chilean strawberry (Fragaria chiloensis) growing in misty areas near the sea, took five plants, kept them alive during his harrowing voyage around Cape Horn, gave them to horticulturists in Paris where they were carefully tended for years before they accidently crossed with a smaller, more robust strawberry from Virginia to produce the progenitor of all modern strawberries.
When I began work this week's watermelon essay, I was overwhelmed by the possibilities.
The Wikipedia entry on watermelons has this sentence,
Watermelon (Citrullus lanatus) is a scrambling and trailingvine in the flowering plant family Cucurbitaceae."
In the first century Pliny wrote that plants of cucurbits,
"...climb upwards...their shoots creeping along the rough surface of the walls, even to the very roof, so great is their fondness for elevated spots. They have not sufficient strength, however, to support themselves without the aid of stays. Shooting upwards with the greatest rapidity, they soon cover, with their light shade, the arched roofs of the houses and the trellises on which they are trained."
With clicks, scans, control-F, and stacks of books, I might find a continuous thread describing cucurbits twinning through time.
The 14th century illustrated herbal,
The Four Seasons of the House of Cerruti has an entry showing a man crouching through a wall of vines, cutting and gathering a stripped, elongated, watermelon. The entry under this picture says the watermelon is "a suitable food for when the weather is very hot."
It is. I might tell a story like this. When I was a girl, my parents grew stripped, elongated watermelons in the giant garden at the back of our lot. Occasionally, as a long, hot summer afternoon ended, my mother would pile large melons on the backyard picnic table. Visiting cousins, my brothers and I then gathered round and gorged ourselves as she cut and passed around large slices, sometimes carving out a pieces of the seedless heart for the younger ones who feared a watermelon might sprout from their ears should they swallow a seed. When we were done and covered with sticky, sweet juice, she would pick up the hose and spray us clean as we squealed and careened around the yard. Then she would send us in to dry-off, put on our PJs, climb into bed, and whisper about anything and everything.
Dioscorides also recommended watermelon for children on hot days. He said one should apply the rind of a watermelon to the head of a child who suffered from heat stroke. I am thankful my mother did not have his recipe.
I learned about the search for the Ur-melon (and the entomology and pronunciation of Ur). An Israeli scientist, Harry S. Paris, has researched the origin and emergence of the sweet watermelon. He says scientists traditionally use archeological artefacts, iconography, and literature to investigate a plants history and now can also use DNA and genomic evidence. He posits, with evidence, that all of the sweet watermelons of today came from a few cultigens selected by farmers about 2000s years ago. You might want to know.
I have pictures of small, green, hard fruits that are thought to resemble the Ur-melon and was able to downloaded a photo of Giuseppe
Recco'sfamous Still Life With Fruit painted in the 17th century. A beautiful watermelon is its focal point and can be seen here.
I know that Mark Twain once said, "to taste a watermelon is to taste the food of angels," that watermelons were put in the tomes of pharaohs to provide water for their journey to the underworld, and that the watermelon became a hateful, hurtful racist trope to used denigrate African Americans during the Jim Crow era.
There is so much, I cannot think what to say. So I am just showing you the still life and including one of my favorite recipes for watermelon salad. I chose the recipe because the facsimile of the 14thcentury herbal instructs us to "eat melon with mature cheese and salty foods and drink a fine wine, but not too strong; then eat some other nourishing food."
Always good advice.
Watermelon and Tomato Salad
3 to 4 servings
3 cups cubed water melon
1.5 cups tomatoes, split cherry or cubed slicing
1 small onion cut into thin slices
1 tbsp. fresh lemon juice
2 tsp extra-virgin olive oil
Freshly ground black pepper
3 Tablespoons gorgonzola or other white cheese crumbled
Mint, basil, or other chopped herb if desired
Combine watermelon and tomatoes in a medium bowl. Mix lemon juice, oil, and pepper and drizzle over fruit. Add gorgonzola cheese and toss. Add salt if desired.
Upcoming Market Events
Wednesday, August 1
Sprouts Kid's Club meets throughout the entire market! Join us when you stop by to shop and every kid gets $3 to spend on fruit and veggies at the market when they are finished with the activity!
Saturday, August 4
Samaritan Health Center, a free and charitable clinic right here in Durham, will be onsite discussing blood sugars and healthy diet options from 9:00 - 11:00 am. They will also be glad to share more about the clinic and how to access services there.
Fresh this Week
VEGETABLES:Leeks, Eggplant, Garlic, Cabbage, Summer Squash, Onions, Beans, Cucumbers, Summer Squash, Okra, Zucchini, Beets, Green Garlic, Peppers, Dried & Fresh Herbs and Spices, Tomatoes, and much more!
Good Morning folks. I listened to a TED talk this past week about how there are bigger and smaller infinities. I don't want to get into that per se, but I think that level of nuanced appreciation can be applied to farming in the late summer. We, along with many other farmers, pride ourselves on growing a highly diverse crop mix year round. However, just like there are larger and smaller sets of infinity, there are different levels of diversity when it comes to vegetables. Right now, as you walk around market it's easy to feel like you're drowning in a sea of red tomatoes. When you look a little closer though, you'll find quite a bit of diversity among those maters. There'll be all kinds of tomatoes of all colors, and other nightshades to grace the market table as well like peppers and eggplants.
All of which is to say that this week we'll be bringing lettuce, pea shoots, arugula, salad mix, onions, eggplant, peppers, and heirloom, red, roma, and sungold tomatoes to market.
We will be at market this Wednesday with a variety of fresh pasta! We will have everyone's favorite ravioli, including our summer flavor Sweet Corn & Mascarpone! Or pick up one of our take-and-bake lasagnas for an easy and delicious meal. We will also bring pesto - new for the summer!
We've had plenty of rain this week at Hurtgen Meadows, which gives the irrigation system a much needed rest! We've also had a few bonus rainbows to admire, too.
We will be bringing cabbage, potatoes, a large variety of cherry and slicing tomatoes, sweet bell peppers, eggplant (classic and fairy tale), sweet onions, and garlic.
We will have bunches of mixed summer flowers.
JAMS AND JELLIES
Current varieties available include peach, peach mango, kiwi, strawberry, sweet onion and pepper jam. Our award winning jams and jellies are made in small batches using local ingredients. Our family has made jams for multiple generations and we are happy to share with our customers.
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. We'll see you at the market!