Next month, the SNAP program at the Durham Farmers’ Market will celebrate its first birthday. This past year has brought exciting growth to the program, and we are moving into year two with momentum and experience under our belt.
Although it took its time, spring has finally come to the South Durham Farmers’ Market. Flowers will soon adorn our vendors’ stall tables, along with delicate asparagus stems, juicy strawberries and zesty radish roots. This change in season also marks the beginning of a new market year and our fourth season serving the South Durham community.
Even though the weather has turned springlike in the past week, it hasn’t been long since the weather was unseasonably cold and quite challenging for local farmers.
February has been a doozy for local farmers. Strong winds, snow, sleet, ice, and frigid temperatures have been brought to us courtesy of an unusual weather pattern dubbed the Siberian Express. It is a cold mass of air originating in Russia that has travelled over the snow pack of the North Pole.
Many people, especially transplants from the Northeast, are surprised when I tell them that the South Durham Farmers’ Market is open Saturdays all year round. Although the shorter days and frequent frosts reduce the quantity and diversity of vegetables, even in February our farmers continue to bring fresh, local produce to the market. And, to showcase the winter harvest, we are hosting a Valentine’s Day farm-to-table dinner on Feb. 15 at the Refectory Café in Durham.
With last week’s lows of around 10 degrees, it's really beginning to feel like winter. Brutally cold days often inspire me to pull out my Crock-Pot and make a meal that warms both my body and my kitchen. To me, there's nothing more satisfying on a cold day than a big bowl of pot roast over potatoes and other local veggies.
As manager of the South Durham Farmers’ Market, I have had the pleasure to meet many passionate women working in the local food community: farmers, volunteers, public health workers, nutritionists and activists. In fact, I have noticed that the majority of the leaders and participants in the local food movement are women (though we are certainly joined by many equally dedicated and hard-working men).
Unlike many other vegetables, cabbage is not particularly inspiring: It doesn't have its own day (e.g. Kale Day, the first Wednesday in October) and it's not one of the first veggies to sell out at market.
As 2014 draws to an end this week, we are already preparing for the fourth season of the South Durham Farmers’ Market. All of our existing farmers and food producers have submitted their applications, and we will begin the new year hoping to expand our offerings and attract new vendors from within 50 miles of the market location.
Today, Dec. 21, is the Winter Solstice, which marks the shortest day and the longest night of the year in the Northern Hemisphere. In the Southern Hemisphere, today is the longest day and the shortest night.
Saturday marked the start of the winter market at the Durham Farmers' Market. The winter market runs every Saturday, December through April, from 10 a.m. to noon.By
The holiday season has officially begun and to help shoppers find quality, unique gifts, we are hosting our third annual Holiday Craft Market on Dec. 6 at the South Durham Farmers’ Market. Our regular vendors will be joined by local craftspeople selling handmade one-of-a-kind items, many made from local and reclaimed materials.
There are no two ways about it: Daikon radishes aren’t one of the most popular vegetables at market. Maybe you’ve gotten one in a CSA box and been stumped by how to cook them or, maybe you’ve seen them at market and confused them with parsnips or another veggie.
Last week, I represented the South Durham Farmers’ Market at the Eco Fair in the Durham County Human Services Building. Many of those who visited our table asked how far the food sold at the market had traveled (50 miles or less), or if we had any Certified Organic vendors (we do). But there’s another very important reason to support small, sustainable farms like those at the South Durham Farmers’ Market: water.
In 2011, the Center for Science in the Public Interest (CSPI), a nonprofit advocacy group, created Food Day to encourage reflection on our current food choices and the public policies that influence our diets.