Market News & Updates
Open
Wednesday 3-6pm
Saturday 8am-12pm
501 Foster Street
Wednesday September 29, 2021
Now offering kids activities at market on Wednesdays!!
Join the Museum of Life and Science at the DFM from 3-5!!!
Music by
Stephan Hermann

Visit the Info Table at Market to Receive Your Double Bucks!
Market Info + Recipe of the Week!
Vendors Attending this Wednesday
Botanist & Barrel
Bouquet Garni
Dog Door Pet Food
Harland's Creek
Huanong Eco-organic
Hurtgen Meadows
Loaf
Lyon Farms
Misty Morning Ranch
Ninth Street Bakery
Wild Scallions Farm
FOOD DONATION STATION
We are currently accepting donations of fresh food as well as money to purchase food from our vendors that will be given to local food partners that serving community members in need. Donations will be accepted near the information table at the back corner of the market!
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. 
  • Pre-order when you can. 
  • 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.
Shaved Asparagus Frittata
Ingredients
  • 1/2 pound asparagus, cleaned, not trimmed
  • 2 ounces thinly sliced proscuitto (optional, see Note in recipe)
  • 8 large eggs
  • 2 tablespoons milk or cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 scallions, thinly sliced on the diagonal
  • 2 tablespoons olive oil
  • 2 to 4 ounces soft goat cheese, crumbled (to taste)

Instructions
Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling.

[As you get to the bottom of your stalk, you might find that the raised edge of your peeler is keeping the blade from shaving the asparagus as thin as you’d like. For this, I move the asparagus to the edge of the cutting board with the peeler blade half-off so you can get closer. Just be careful not to shave your cutting board. :) ]

Crisp the proscuitto: If you’re using the proscuitto, heat the 12-inch ovenproof skillet you’ll use for the final frittata over medium heat. Lay slices in a single layer (will need to do this in two batches) and cook them until lightly brown underneath and curling. Flip them for another 20 to 30 seconds then transfer them to paper towels to blot off the extra oil and cool. Repeat with remaining proscuitto. You’ll use the pan again in a minute.

Heat your broiler.

Vigorously beat your eggs with the milk or cream, plus salt and pepper until well-combined. Stir in scallions and crumble in crisp proscuitto, if using. Gently add asparagus peels, just swishing the egg mixture over them.

Heat your skillet over medium heat and add 2 tablespoons olive oil. Let it heat fully, then swish it around so it goes up the sides of the pan. Pour in asparagus and egg mixture, nudging the asparagus around so it mostly stays level with the eggs. Crumble goat cheese over, to taste. Cook gently (lowering the heat to medium-low if needed) for about 5 minutes, until the edges are set and brown but it’s still loose and eggy on top. Transfer skillet to the broiler and cook for another 1 to 3 minutes, keeping a close eye on it, until eggs are set on top.

Let cool for 5 minutes before cutting into wedges, or longer if you’d like to eat it at room temperature.
VENDORS AT MARKET THIS WEDNESDAY
Botanist & Barrel
Botanist & Barrel crafts real southern ciders, sours, and dry fruit wines. We are the Souths only natural cidery focused on spontaneous and wild cultures. We craft healthy adult lifestyle beverages for any 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 add additives like sulfites and we do not fine, filter or pasteurize any of our ciders or wines.
Bouquet Garni
In addition to fine traditional American entrees, healthy salads & sandwiches, breakfasts and bakery treats, his menus offer various international flavors infused with French & West African flairs. Best of all, Chef Eric is adamant about using the freshest ingredients in preparing all his dishes. 
Dog Door Pet Food
A former nurse turned business owner, Stacy brings her love of healthy food and pets together with advocacy for quality, locally sourced food. We source as many ingredients as possible from local farms and businesses. Our single ingredient, real meat treats are slowly dehydrated with no additives, preservatives, grains, or gluten. 
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 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!
Hurtgen Meadows
We will have our pesticide-free strawberries available at the Wednesday market and more on Saturday. You can always check our online store and order ahead for Saturday pickup at the market. We'll also have bags of spinach, lettuce, kale and arugula and green garlic, spring onions, chard and jams available.  

Pre-order online: Tuesday 8 pm - Thursday 8 pm  www.hurtgenmeadows.com/order 

We'll have plant starts for your home gardens including tomatoes, peppers, eggplant, cucumbers, squash and zucchini. We'll have basil, green kale, dill, chives, peppermint and rhubarb chard, cilantro, parsley, thyme, sage, oregano, lavender and flower starts. Email us if you are looking for specific varieties:  hurtgenmeadows@gmail.com

Special Request!  We'd be happy to have any 8 ounce jam jars and metal rings you have been collecting as we can reuse them. Thank you!
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.
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.

Misty Morning Ranch
Misty Morning Ranch raises ostriches in beautiful North Carolina. Raising only the highest quality birds by focusing on care from chick to adulthood.


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.

Wild Scallions Farm
Wild Scallions Farm will be at market with some great produce including: mixed lettuce, scallions, frisee, spinach, and turnips. Also plenty of bright flower bouquets and bunches.

We will also have a large selection of tomato plants and herbs for those ready to plant! 

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

Looking forward to seeing everyone!
Matt and Renee
SATURDAY PRE-ORDER LINKS
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Durham Farmers' Market | durhamfarmersmarket.com