Market News & Updates

OPEN Wednesday September 21 

Wednesday 3-6pm

Saturday 8am-12pm

501 Foster Street

Don't miss our last Wednesday afternoon outdoor yoga classes September 24th & September 28th @ 4:30pm!


And be sure to set your alarms on Saturday mornings throughout October  for these upcoming yoga class dates!


Just bring a mat & water // free or pay what you can!

THANK YOU

...to everyone who voted for the market in the National Farmers Market Celebration contest.


 With over 1,200 votes at the end of the celebration, we're proud to be one of your favorite farmers markets in NC!


We are excited for another year of growth and becoming the best market we can be. And we'll be back for our shot of the#1 spot next year.

Upcoming Events

Kids Activities with the Museum of

Life and Science! 



Come visit the MOLS table at the Durham Farmers Market on select Wednesdays and Saturdays for kids activities & interesting information about the earth, food, natural elements, and more!



Saturday Sept 24th, 10:00am-12:00pm: 

Urban Heat Island - Treasure Hunt 


Gee, whiz it is hot! Do you know why? Investigate Urban Heat Islands in our community by taking thermal temperatures of our surroundings and see who can find the “coolest” spot.



Wednesday Sept 28th, 3:00-5:00pm: 

Ink from the Earth


So many natural materials can be used as ink! Explore with us as we paint, write, draw with materials from our garden.

Dates to Remember

Last Day of Wednesday Market



Our last Wednesday Market of the

season will be Wednesday, October 12th,

to return next season in April.



Until then, we'll be here every week

from 3-6pm. Be sure to take advantage of all that the midweek market has to offer, and show your vendors some extra love!



Market Info + Recipe of the Week!

Vendors Attending this Wednesday

Botanist & Barrel

Cultivating Resistance Herbals 

Harland's Creek

Huanong Ecorganic

Hurtgen Meadows

Loaf

Lyon Farms

Moonbelly Meat Co.

Ninth Street Bakery

Piri

Wild Scallions Farm

PARKING AND 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 parking lot on the corner of Hunt and Foster Street (across from Rise Durham and Urban Durham Realty), 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 are also public parking lots along Foster Street and on Morgan Street near the Carolina Theatre. 

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.
How Can I Support the DFM?

  • Volunteer to help us maintain our safety guidelines and run our food donation station. Sign up here

  • Continue buying from our vendors in the way you feel safest. 


  • If you are able, make a  donation here or mail a check (P.O. Box 1903, Durham NC 27702) and help us fill the gap between the cost of meeting new requirements and the reduction in revenues as we operate with fewer vendors at market.

Visit the info table at market

to receive your Double Bucks!

We would love to say hi!

Learn More Here

Follow Us on Social Media

Facebook      Instagram      YouTube

Winter Squash Pancakes with Crispy Sage and Brown Butter by Smitten Kitchen

We are feeling the love with this season's line up of delicious winter squash. Try this scrumptious & nutritious receipt for pancakes with a twist, perfect for butternut squash lovers!



PANCAKES

  • 1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash
  • 1/3 cup (80 grams) yogurt or sour cream
  • 2 large eggs
  • 1/2 cup (about 30 grams) finely grated gruyere, comte or parmesan
  • 3/4 teaspoon fine sea or table salt
  • A few grinds of black pepper
  • 1 teaspoon baking powder
  • 1 cup (130 grams) all-purpose flour
  • Butter or olive oil for frying pan


TO FINISH

  • 2 to 3 tablespoons butter
  • A pinch or two of salt
  • A few fresh sage leaves


INSTRUCTIONS


In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.


Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.


To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.


To roast squash: For butternut or kabocha, I halve the squash, scoop out the seeds and roast it face-down on an oiled baking sheet that I’ve sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender. I get about 2 cups mashed squash from one 2-pound (i.e. small-medium) whole squash. If yours is already peeled and in, say, 1-inch chunks, it will likely be tender in just 25 minutes (just updated after rechecking my notes).

VENDORS AT MARKET THIS WEDNESDAY
Visit Botanist & Barrel's Website

Botanist & Barrel

This week we bring you another new release! 


From the Heart is a beautiful small batch cider made from 63% blend of seven feral trees, 17% Buttons Choice, 17% Liberty, 3% Pound Sweet. Elevation 4,400ft. These apples are Biodynamically grown in the Appalachian Mountains of NC at Green Heart Farms at an elevation of 4,400ft. Lemon bar, apple tart and a touch of smoke with a smooth creamy finish.


Botanist & Barrel crafts real southern ciders, sours, and dry fruit wines. We are the South's only natural cidery focused on spontaneous and wild cultures. We craft healthy adult lifestyle beverages for every occasion. We support our local farmers using local sustainably and organically sourced fruits, including blueberries, apples and more from our no spray estate farm.


Only tree ripened apples are used in our ciders with a focus on traditional southern heritage cider apples. All of our ciders and wines contain little to no residual sugar and are low calorie. As an experimental winery we have almost no rules with the exceptions being we never fine, filter or pasteurize any of our ciders or wines. 


Botanistandbarrel.com 

Botanist and Barrel (facebook.com)

Botanist & Barrel (@botanistandbarrel) • Instagram photos and videos


Visit Cultivating Resistance Herbals' Website

Cultivating Resistance Herbals

Rooted in social justice and a deep love of all things wild, Cultivating Resistance Herbals makes holistic health care products to help your body come back to balance. We’ll have nourishing teas, Covid recovery formulas, immune boosting medicine, kids herbs, healing salves, and more. This week, check out our herbal spritzers and fancy herbal shrubs!


Visit cultivatingresistance.com to pre-order postpartum gift packs and to check out our yoga and massage offerings. 


With love from our family to yours,

Monica, Moisés, Moemoe, & Coco


Visit Harland Creek Farm's Website

Harland's Creek Farm

Harland's Creek Farm is committed to the health of the earth and its people. Water and soil, sun and warmth, seeds, animals, and plants-the essential ingredients-combined with work and planning allow us to feed people.

Huanong Eco-organic Facebook!

Huanong Eco-organic Farm

Huanong Ecorganic Farm grows and sells high quality asian vegetables.
If you have any questions please feel free to contact us on Facebook, phone (540) 553-6188, or ask in person at the market!
Visit the Hurtgen Meadows Website
Hurtgen Meadows

We will have lettuce, squash, classic and mini eggplant, potatoes, bell, shishito and hot peppers, onions, garlic and jams. 


SPECIAL REQUEST: As always, we are happy to have any 8 ounce glass jam jars and metal rings you have been collecting as we can reuse them. Thank you!

Visit the Loaf Website
Loaf
Located in the heart of downtown Durham, NC, Loaf focuses on hearth baked sourdough breads and pastries. What started out of a backyard brick oven, as a hobby to share with friends and neighbors, very quickly grew to a stall at the Downtown Durham Farmers Market, and settled as a brick and mortar shop in 2011. Throughout the years Loaf has expanded it's offerings, and partnered with local growers, and makers to provide you with as many seasonal treats from right here in the NC Triangle.
Visit Lyon Farm's Website
Lyon Farm
We are a family owned and operated fruit and vegetable farm. Whether it is pre-picked items to shop for or pick your own berries, we offer a variety of produce for everyone's needs. Open seasonally during the summer months.

Visit Moonbelly Meat Co. Online
Moonbelly Meat Co
Moonbelly Meat Company is a woman-owned sausage and charcuterie business serving locally sourced, humanely raised pork products in Durham, North Carolina.



Visit Ninth Street Bakery Online
Ninth Street Bakery
About Ninth Street Bakery: Determined to change the bread landscape, Ninth Street Bakery was founded by two brothers in 1981 fresh from a stint baking at the Tassajara Zen Center with monk Ed Espe Brown. They brought with them recipes for wholegrain goodness and a mind for doing good works in Durham. Known by many for its seeded sliced pan loaves, NSB now has crusty artisan bread products that burst with the flavors of natural levain, and flaky pastries that slow rise to perfection. Helmed by baker Ari Berenbaum since 2013, NSB sits at Five Points in Durham, an anchor business in an ever-changing city. We have a full service café, as well as a robust wholesale program that covers the Triad from Greensboro to Raleigh, Durham to Chapel Hill and Carrboro. We give back to the community via our Bakery- and donor-supported Durham Neighbors program, an in-house experiment in Universal Basic Income whereby we Cashapp 100+ low-income local families every month $50 which goes to much-needed groceries, utility bills, or diapers. We are psyched to be now an official member of the Durham Farmer’s Market, joining an illustrious crew of artisans and purveyors who are dedicated to local, independent, small business, and Southern gastronomical culture. You can follow us at Instagram.com/ninthstreetbakery or read Ari’s musings on bread and Durham at blog.ninthstbakery.com.


Visit Piri's Website

Piri

Piri is a Black family owned business based out of East Durham, we make food influenced by our Southern and Afro Diasporic roots. Our current market offerings include a variety of soups and prepared side dishes that are easy to reheat at home.


Market Soups:

Red Lentil Coconut Curry Soup (Vegan, GF)

Caribbean Vegetable Coconut Curry (Vegan, GF)

Summer Veg & Kidney Bean (Vegan, GF)


Market Dishes:

4 Cheese Mac (Vegetarian)

Sweet Potato Corn Cakes (Vegan)

Cowboy Caviar (Vegan, GF)

Summer Veggie Casserole (vegetarian)

Visit Wild Scallions Farm Online

Wild Scallions Farm

This week look for plenty of summer goodness from the fields: cherry and plum tomato pints, peppers, eggplant, okra, scallions, garlic, butternuts and bitter gourd.


Also look for an abundance of blooms: dahlias, zinnias, marigold, gomphrena and plenty of mixed bouquets.


All our produce, flowers and plants are certified naturally grown for healthful foods from healthy fields!



Looking forward to seeing everyone!

Matt and Renee


www.wildscallionsfarm.com

Matt and Renee Clayton (@wild_scallions_farm) • Instagram photos and videos

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