Market News & Updates
OPEN Wednesday May 11
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
Remona Jeannine
Visit the Info Table at Market to Receive Your Double Bucks!
Market Info + Recipe of the Week!
Vendors Attending this Wednesday
Harland's Creek
Huanong Ecorganic
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.
Blood Orange and Poppyseed Polenta Cake
This recipe was contributed by a market customer and friend, Steve Grant.

Some notes on the recipe:
This cake started life with AP flour, yogurt and veg oil and has been “Italianized” over the course of several iterations.  Now, fittingly, it sings. 
 
Note on olive oil:  most EVOO is fraudulent (a book with an unfortunate title, Extra Virginity, is actually a great and informative read), but there’s plenty of the real thing around if you know where to look.  Doesn’t have to be a Tuscan estate oil (the best of the real stuff):  California Olive Ranch at Weaver Street coop is a fine, honest and affordable olive oil. 


Ingredients

For polenta cake
  • 1 ½ cup Cateto Polenta (soaked overnight in scalding water)
  • 2 tsp baking powder
  • ½ teaspoon kosher salt
  • 1 cup Chapel Hill Creamery ricotta (or other whole milk ricotta, drained; because the polenta is wet, and you are going to fold in olive oil, it’s important to drain excess water from the ricotta).
  • Zest of one blood orange (this is a minimum; add zest of some or all of a 2nd orange if you wish)
  • ¾ cup sugar (max; feel free to adjust to your taste)
  • 3 large eggs (if you can find deep orange yolks, aka deep flavored, use them!)
  • ½ teaspoon vanilla
  • ½ cup best olive oil you can find (don’t fear the real stuff- green, pungent- it won’t dominate this cake!)
  • 1 tablespoon poppyseeds
For orange glaze
  • 1/3 cup fresh orange juice
  • 1 tablespoon sugar


Instructions

  1. Preheat oven to 350 degrees, with the rack in the center.
  2. Mix together, using a whisk or fork, the soaked polenta, baking powder, and salt in a medium sized bowl.
  3. In another small bowl, whisk together the ricotta, blood orange zest, sugar, eggs, and vanilla.
  4. Combine the ricotta mixture with the polenta mixture
  5. Gently fold in the olive oil and poppyseeds into the batter. It will seem quite wet; don’t panic!
  6. Heat a cast iron skillet with at least 4 cup capacity on the stove top. Coat liberally with olive oil (or fine leaf lard or other rendered fat for a southern touch.)
  7. Pour the polenta batter into the hot skillet. The mixture should sputter around the edges. Decorate the top with thinly sliced blood orange (or Valencia oranges, or both.)
  8. Bake for 50-55 minutes, or until a sharp knife inserted into the center comes out clean. If your batter is on the wetter side, it may take longer. Have patience and don’t loose heart–this cake is difficult to dry out!
  9. After the cake has cooled 10 minutes, make a glaze from 1/3 cup fresh orange juice and 1 tablespoon sugar. Bring it to a low boil and then cut the heat, allowing it to cool slightly.
  10. Let come to room temperature, then run a thin knife around the edges and turn the cake onto a plate or platter, then flip it right side up and serve. 

Red Tail Grains is a Market Vendor!
VENDORS AT MARKET THIS WEDNESDAY
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
Hurtgen Meadows will have our pesticide-free strawberries available at the Wednesday market and on Saturday, along with onions, spinach, kale, green garlic, chard, eggs, jams and peony bunches.  Vegetable and herb plants for your home gardens will be available, but some varieties are limited and some are sold out. 

As always, we are 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
Lots of color in the fields this week! Wild Scallions Farm will be at market with plenty of peonies, spring flower bouquets and assorted floral bunches. We will also have produce including: lettuce, scallions, frisee, turnips, cauliflower, fava beans, sugar snap peas and garlic scapes. Garlic scapes are a fun spring treat and can be eaten roasted, stirfried like green beans, pickled, or diced as a fresh garlic. Give them a try and tell us what you think!

We will also have a large selection of tomato plants and herbs for those ready to plant. It is not too late! Tomato plants like it warm and can be planted any time in May. 

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
Durham Farmers' Market | durhamfarmersmarket.com