September 26, 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
Hurtgen Meadows
Spicy Hermit
Fickle Creek Farm
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 
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  or volunteer  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!












Happy Fall!! The Fall officially arrived last week and the market is filling up with butternut squash, sweet potatoes, and greens.

I would like to send a HUGE thank you out to all of our wonderful customers for helping us gather items to send to the NC Diaper Bank as they support families that were affected by Hurricane Florence. The outpouring of donations, love, and interest in helping was absolutely amazing!  

We have a lot of wonderful activities planned for our Fall Saturday markets and we hope you will be able to join us! The Art of Cool Festival will be hosting Soul Yoga this weekend, September 29. Yoga starts at 9:30 am, don't forget your mat and water bottle!

The Durham Farmers' Market will also be hosting a Silent Auction on November 10 from 8 am - noon. The Silent Auction will help support our Wednesday Sprouts Kid's Club during the summer as well as our Double Bucks program at market. All gifts will be local, so come support the market and get a little early holiday shopping done!

Charlotte Minguez
Follow Durham Farmers' Market:
Missives from a Market Farmer: The Three Sisters 
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.
A few weeks ago, I mentioned the iconic trio of mutually beneficial companion plants known as the Three Sisters (maize [corn], beans, and winter squash or pumpkin). For centuries, this was the staple food of Native Americans. The corn stalk supports the twining, climbing beans; the beans fix nitrogen for all three crops; and the large-leafed vines of the squash plant shade out weeds.
The Three Sisters were first grown in Mesoamerica and spread throughout Northern America. By the time the French were exploring the area around the St. Lawrence River, the Three-Sisters had been adopted by the Iroquois Nation (a confederacy of four to five Indian tribes) as their main form of agriculture. It was described as, "an immensely productive agriculture based on maize, bean, and squash in use from Florida to Ontario."
The technique of companion planting of these three crops was developed over some 5000 years. It provides significant nutritional benefits when compared to growing the three crops separately and is highly sustainable. The three crops are grown on a mound of soil with corn in the center, surrounded by interspersed bean and squash plants. It is a highly sustainable cultivation method because the ground is not tilled, thereby, preventing erosion and the depletion of soil nutrients inherent in tilling systems. In addition, beans fix nitrogen which provides nutrients to all three plants. 
Squash has been cultivated in the New World for 8000 to 10,000 years and is thought to be one of the first, if not the first, domesticated plant. "Why didn't anybody tell me this," you may be asking.
My answer is that I do not know. For some reason, even though we live in North America, we identify with our European ancestors because we use their languages and read their histories. Thus, we think of the beginnings of agriculture in terms of the domestication of animals and cultivation of wheat and barley in the Fertile Crescent followed by their spread to Europe. We are ignorant of our native land.
Tribalism runs long and runs deep. 
Maize was domesticated around a 1000 years after squash and beans were even later. By about 3500 years ago, all three crops were being grown in the same local area, but definitive evidence of the Three Sisters being co-planted can only be traced to about 1300 AD-some 800 years ago. However, after it was worked-out his companion planting method spread quickly.  
As I researched the Three-Sisters, I continually searched for information on recipes. Written indigenous languages were in their infancy at the time of the European invasion, and there was very little trade across large areas in "beer and barley", or any other major commodities. Trade was what spurred the development of written language in the ancient Fertile Crescent.  Thus, the pressing need to develop a written language was just arising in the colonial period and there appear to be no written recipes for the Three-Sisters. 
I found recipes for "Iroquois" soups and stews, but I suspected these are very modern. I have since become more convinced of this because of a study from 2016 which looked at the nutritional value of the Three-Sisters. It turns out that it is highly unlikely that they were eaten fresh. Rather, they were most likely harvested as mature pumpkins or squash, dried beans, and dried corn.
Per gram, dried beans and corn have some 100 times more energy and 30 times more protein than in the fresh form which is full water. In addition, the mature seeds of winter squash and pumpkins are a concentrated source of nutrition and were likely roasted and eaten. Finally, there is no indication that the indigenous peoples of the new world suffered from pellagra, which is due to a niacin deficiency in grain and legume based diets. This is because the natives, particularly in North America, processed dried corn using a nixtamalization process in which the dried kernels are boiled with lime (calcium hydroxide) or lye from wood ash. This produces niacin and causes calcium to bond with the starches in the corn giving it  2 to 4 times more calcium than maize prepared without nixtamalization.  
Thus, the following recipe for a bean and pumpkin burrito is probably closer to what an Iroquois native would have eaten than a stew or soup is-excepting the sour cream and cheese topping.

Six servings
1 tablespoon oil
1 onion (chopped)
2 cloves garlic (chopped)
2 tablespoons chili powder
2 teaspoons cumin (ground)
1 (15 ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
1/2 cup water
1 teaspoon oregano
Salt and pepper to taste
1 cup  pumpkin puree
1 chipotle pepper in adobo sauce (chopped)
2 tablespoons cilantro (chopped)
6 large CORN tortillas. If not available use 12 small corn tortillas.
Heat the oil in a pan. Add the onion and sauté until tender, about 3-5 minutes. Add garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the chili powder, and cumin and sauté for about a minute. Then add the beans, water, oregano, salt and pepper and cook until most water has evaporated. Remove the beans from the heat and mash half of them with a fork. Mix in the pumpkin puree, chipotle peppers and cilantro and warm. Place some of the pumpkin mixture and some of the bean mixture and into a tortilla and wrap it. Top with salsa, shredded cheese, sour cream, and so on.

Fresh this Week  
VEGETABLES:  Eggplant, Garlic, Corn, Squash, Onions, Beans, Cucumbers, Okra, Zucchini, Beets, Peppers, Dried & Fresh Herbs and Spices, Tomatoes,  and much more!

FRUIT:  Watermelon,  Grapes & More

MEATS AND EGGS:  Pork, Beef, Lamb, Mutton, Chicken, Chicken Eggs


SPECIALTY ITEMS:  Baked Goods, Breads, Jams, Jellies, and more!

Produce availability depends on weather conditions.
Hurtgen Meadows Farm
We will be bringing eggplant (classic, fairytale, Hansel and Gretel), potatoes, colorful bell peppers, sweet lunchbox peppers, hot peppers, sweet onions, fall squash and garlic. 
We'll have fresh eggs from our free-ranging happy chickens that are fed organic grains.
Current varieties available include peach, pear, 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!

The Spicy Hermit
The Spicy Hermit crafts traditional and seasonal kimchi using fresh produce from local farms (including those at Durham Farmers Market!) and time-honored fermentation methods. What is kimchi? Simply put, kimchi is a delicious product resulting from seemingly magical alchemy of vegetables and spices. All kimchi from The Spicy Hermit is raw, gluten-free, and vegan, and manufactured at each produce's seasonal peak. 

Our current offerings are: green cabbage and butternut squash. Come early to get best selection! Try them as a side dish, like pickles, or as seasoning for dips or sauces. 

Fickle Creek Farm

Fi ckle Creek Farm at Market SEPTEMBER 26..

Welcome Fall!
Fall-Winter CSA signup continues!
Save 10% on the CSA as well as ALL OTHER meat, poultry, & turkey purchases!
September SpecialsPre-order Only!
**Pasture & Woodland Raised, Free Range Pork
Bone In Loin Roast / Double Rib Cut Pork Chops, $3 off each pack

**Non-GMO fed, Pasture Raised Chicken
$2 off 4.5 to 4.9 lb birds
$3 off 5+ lb birds
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
10% off purchases of $100 or more! 
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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.