July 25, 2018
Durham Farmers' Market Newsletter
Good, Local Food Year Round!
Main Season Market Hours:
Saturdays 8:00 am-Noon
Wednesdays 3:00-6:00 pm
In This Issue
Flat River Farm & Nursery
Maple Spring Gardens
Boxcarr Handmade Cheese
Melina's Pasta
Fickle Creek Farm
Hurtgen Meadows
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!



















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I hope you are all enjoying this wonderful week of rain and a change in weather! We look forward to seeing you rain or shine at the market today! 

The summer has been going by so quickly, it is sometimes easy to miss a new item at the market. Here is a delicious okra recipe crea ted by one of our fabulous local foodie's,  Nicole Cardon .

Crispy Spiced Okra
With Roasted Garlic & Chili Aioli 

1 pound Okra, sliced in 1/8in thin rings
Olive Oil (or any mild tasting oil of your choice)

Spice Blend - combine in bowl, will make extra
3 teaspoons chili powder
1.5 teaspoons sweet paprika
1.5 teaspoon adobo seasoning
1 teaspoon salt
1/4 teaspoon pepper

Chili Aioli - Blend in a food processor or blender until smooth
1 cup homemade or your favorite store bought mayo
6-8 cloves of roasted garlic
1 teaspoon lemon juice
1 teaspoon chili powder

Add enough oil to barely coat the bottom of a skillet preheated on medium heat. Make sure okra is completely dry and add it to the pan in one layer, be sure to not overcrowd. Cook in two or three batches if needed. Stir frequently and pan fry for 7-10 minutes or until brown and crispy. Transfer the cooked okra into a bowl with a slotted spoon to leave oil in pan and immediately add a teaspoonful of the spice blend. Toss to coat the okra and add more seasoning as needed. Drizzle aioli over spiced okra or serve on the side for cooking.

In case you missed it, the Durham Farmers' Market has a new website! Check out all of the beautiful pictures and read about your favorite vendors! We also have plenty of amazing articles to browse, which will be updated often so make sure to check back in!

See you this afternoon!

Follow Durham Farmers' Market:
Missives from a Market Farmer: 
Cucurbitaceae-Cucumbers for Health and Beauty
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.
I am proud to announce that an article published just this year noted that,
"...Particular combinations of aqueous fractions of Cucumis sativus could be potentially useful to treat various pathologies associated with inflammation and oxidative stress, such as endothelial dysfunction."
Least this statement makes you ready to jump to the recipe I give at the end of these missives, read on. I can explain.
One of the first books I consult when researching a new family of vegetables is the  Four Seasons of the House of Cerruti, a modern translation of an illustrated herbal published in the 1300s. It is based on the writings Ibn Botlan a learned and respected scientist who died in 1068 and who was known as the Doctor of Bagdad. The section on cucumbers in the  Four Seasons states:   
"We also learn from Dioscorides that cucumber juice mixed with its seeds and with flour and dried in the sun cleanses and beautifies the complexion so effectively that young girls frequently use it." 

Wow. Have cucumbers been used as beauty product for over 2000 years. Who among us does not recall an iconic image of an elegant woman lounging around with cucumber slices on her eyes as she recovers from a crying-fit or a night of drinking martinis? A quick search of the internet turns up multiple recipes for cucumber facial masks, for example, this one, on  how to make your own facial mask.

Dioscorides lived in the first century and wrote his De Materia Medico somewhere around 64 AD. It is one of the few ancient medical texts that has been in continuous use since it was written. It was written in Greek, was translated into Latin, and was the main authoritative pharmacopeia for 1600 years. Could we really have a 2000 year old tradition of women using cucumber masks to improve their complexations?

Maybe. None of the recipes I saw on the internet closely resembles the recipe in the  Four Seasons. De Materia Medico is not copyrighted, and it is easy to search for key words in the multiple copies available on the internet. I found several examples of Dioscorides mentioning cucumbers and health, but none focused on skin and beauty. In fact, as I noted last week, there is more and more evidence that the cucurbit the ancient Greeks and Romans wrote about was more like a melon than our cucumber (Cucumis sativus). I do not think the juice, seed, and flour recipe for a facial mask came from Dioscorides. Rather I think someone else attributed his or her own to Dioscorides to give it credence.

Was the attribution added by Ibn Botlan when he wrote his herbal some 900 years after Dioscorides? Was it added to the illuminated book from the 1300s? Did Judith Spencer, the translator of my book, sneak in a reference? She does say her translation is a "free but faithful translation [that preserved] ...the integrity of the text of the Vienna manuscript."
 In lieu of contacting a classical scholar and convincing him or her to research this, we are left to wonder.

Beautiful skin and healthy poultices are not the only supposed benefit of cucumbers. Common lore cites the consumption of cucumbers as useful for the treatment of "diarrhea, gonorrhea, diabetes, and detoxification after scorpion bites."  More sophisticated, but unproven, potential benefits include use of cucumbers as an "anti-inflammatory, serum lipids regulator, antioxidant, and an analgesic."

Cucumbers are 95 percent water, and it is easy to believe that their application to swollen, dry, or parched skin would be even more helpful than just plain water because of the presence of phytochemicals-compounds made by plants-such as,  ascorbic acid [AKA vitamin C] and caffeic-acid. These two acids are antioxidants and protect our tissues by blocking oxidation reactions that damages cells. This reduces both acute inflammation-swelling, redness, and pain-and chronic inflammation which is implicated in a number of degenerative diseases, such as, cancer, heart disease, diabetes, Alzheimer's disease, and depression.

So, could cucumbers help to reduce inflammation? The quote I gave at the beginning says, yes, there is a positive likelihood that some substance in cucumbers could mitigate heart disease. It was based on research in which cultures of epithelial cells-the cells that line blood vessels and the heart-were treated with an inflammatory compound. Different substances, some of which came from cucumbers, were then added to randomly selected cell cultures and some of the cucumber mixtures reduced inflammation.  

There is more research. For example, it appears as if beneficial compounds are concentrated in the seeds of the cucumber-one point for the prescription in the Four Seasons-but, I suspect you have read enough. So here's the recipe. It contains raw garlic, which has a fiery taste. Reduce or increase the garlic depending upon your preference of spicy food. I add a lot, so much that sometimes it burns my throat. 
Cold Cucumber and Yogurt Soup
4 servings
1 pound cucumbers, washed and trimmed
 ΒΌ teaspoon salt
1-2 cloves garlic (or even more)
1 tablespoon fresh herbs: parsley, dill, or basil
3 cups plain yogurt 
1 tablespoon olive oil
Pepper to taste
1 tablespoon chopped fresh mint (optional)
Place all ingredients except mint in food processor or blender.  Blend until well mixed.  Chill to let flavors mix.  Serve sprinkled with fresh mint. If you use store bought cucumbers that are waxed, you need to peel them.  Adapted from Brody, J. (1985) Jane Brody's Good Food Book. New York: WW Norton &Co
Skin care variation.  Leave out the garlic and the salt and pepper. Wash your face with it each morning. Drink mint tea for breakfast.  Variation not from Jane Brody.

Upcoming Market Events

Wednesday, July 25
  • 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, July 28
  • Our Homefries cooking class will be meeting to learn how to cook a delicious dish using ingredients from the farmers' market!  Susan Sink will be leading this class of kiddos ages 8 - 13. Contact us to sign up!
Wednesday, June 13 through August 22
  • Calling all kiddos! Join us every Wednesday afternoon for the Sprouts Kid's Club. After you complete a free activity, you'll earn $3 in Sprouts Club Bucks to spend on fresh fruits and veggies. 
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!

FRUIT:  Peaches, Watermelons,  Blueberries,  Blackberries, Cantaloupe



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


SPECIALTY ITEMS: Ice Cream,  Baked Goods including Pies, Breads, Cookies, Pastries, Jams, Jellies, Kimchi, and more!

Produce availability depends on weather conditions.
Flat River Farm & Nursery

We will have lots of Field Tomatoes, Heirloom Tomatoes, Beit Alpha Cucumbers, Herbs, Hanging Baskets and Potted Plants, Green Tomatoes, Sungolds  and Juliets.  See you at the market!

Charles & Joan Holeman
Maple Spring Gardens

The weather wheel has turned again!  Last week was mild and this week is rainy, and next week will be something different again.  Late July on the farm can feel like the end of one breath and beginning of another.  We have mostly wrapped up the clean-up tasks from the spring garden and all of our summer plantings are in, but the fall garden is still waiting to be put in.  Late July is a brief moment when one set of things has wrapped up and the next hasn't yet begun.  Of course there are still plenty of things to do, harvest, weeding, seeding, and other chores, but we are largely bereft of big ambitious projects for a vanishingly brief time.  I try to make a special effort to notice these little moments in life so that I can take advantage of the extra space to simply pause and take a breath.

This week we'll be bringing sungolds, tomatoes, lettuce, salad mix, pea shoots, arugula, onions, egglant, and peppers to market.  See you there!

Boxcarr Handmade Cheese

We are a small, family-operated creamery in Cedar Grove. We make Italian/European-inspired, Cow & Goat-milk cheeses. We hand-craft all our artisan cheeses, packing each with love.  

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

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.

Austin, Samantha, Alessandra & Dani

Melina's Pasta

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!

Follow us on Facebook !

Fickle Creek Farm

We are proud to announce that our PORK is now Animal Welfare Approved by A Greener World.

Great for the Grill... and Smoker
  • Bone-In Pork Loin Chops,Tenderloin, Boneless Loin, and Ribs
  • Mild Italian Links will be fresh, but all sausages available and are quick to get ready to grill
  • Boston Butt, Picknic Shoulder, and Belly (also great in a slow cooker / crock pot)

JULY  Specials - Pre-Order Only!
**Pasture & Woodland Raised, Free Range Pork
Bacon Bits & Chunks now 50% Off at $4.50 per pound
**100% Grass Fed & Finished BEEF
Smoked Kielbasa Links, 50% off at $5.50 per pound; Great for sauces!
Ground Beef 10 lbs for $64;     20 lb for $120
Pre-order all standard cuts of beef, chicken, and pork using this   simple order web link!

  • Pasture & Woodland Raised, Free Range ** PORK  **
  • 100% Grass Fed & Finished, Pasture Raised ** LAMB & MUTTON ** (never fed any grain)
  • Free Range, Pasture Raised ** CHICKEN ** fed only Non-GMO Feed
  • 100% Grass Fed and Grass Finished, Pasture Raised ** BEEF ** (never fed any grain!)
  • Deli Meats: Bologna (Pork or Beef), Salami (Pork & Beef), Pate, Roast Beef
  • Free Range and Pastured Hen Eggs
  • No Nitrate Beef Snack Sticks & Bites (Mild, Hot, or Sweet) & Jerky
  • Soup, Stew, & Stock Ingredients
  • Never Sprayed Produce 

  • Pasture & Woodland Raised, Free Range ** PORK  **100% Grass Fed & Finished, Pasture Raised ** LAMB & MUTTON  
  • **Free Range, Pasture Raised ** CHICKEN ** fed USDA Certified Organic Feed
  • 100% Grass Fed and Grass Finished, Pasture Raised ** BEEF ** (never fed any grain!)
  • Deli Meats: Bologna (Pork or Beef), Salami, Pate, & Hot Dogs
  • No Nitrate Beef Snack Sticks & Bites (Mild, Hot, or Sweet) & Jerky
  • Soup, Stew, & Stock Ingredients
  • Free Range & Pastured Hen Eggs
  • Never Sprayed Produce
10% off purchases of $100 or more!  

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Hurtgen Meadows

We will be bringing freshly dug potatoes, a variety of cherry and slicing tomatoes, sweet bell peppers, leeks, eggplant (classic and fairy tale), cabbage, sweet onions, garlic scapes and fresh garlic.
We will have bunches of mixed summer flowers.
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!

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.