SoDu Farmer’s Market

SoDu Farmer's Market

This year, since I’m not growing as much food as I normally would in our garden, I’ve been trying out different farmer’s markets in the area. Can I just say, I love farmer’s markets?! Let me count the ways!

  1. Supporting local growers and producers keeps resources here and promotes the local economy.
  2. By supporting local, I can also avoid shipping costs and reduce my carbon footprint.
  3. Avoiding excess packaging is better for the earth. I can bring my own bag to the market and buy loose veggies and fruits instead of items wrapped in plastic wrap. Less trash is a win in my book!
  4. I can choose to support organic and sustainable farmers who are committed to preserving the land and local ecosystems. Plus I don’t have to worry about anything sprayed on my food.
  5. I can meet the people who grow my food and hear their stories, get great ideas for recipes, get gardening tips, and learn about other community resources (places that do U-pick, local artisans, etc).
  6. I get to try varieties I can’t find in the grocery store.
  7. This is helping me meet one of my annual goals!

This week, I checked out a small farmer’s market that was new to me – the South Durham (or SoDu) Farmer’s Market. I must be living under a rock, because I just found out about this market and it’s just up the road from us! 

This market is a hidden gem! I love that it’s a small market, parking is easy peasey, and it still has everything I could possible need – baked goods, seafood, handmade soaps, ciders, cheeses, meats, and produce. They even have a homemade pasta vendor! It’s held in a parking lot that also contains a DMV license plate office, which I ironically had to visit just a few weeks ago. Let’s just say, I’d much rather be shopping than waiting in line at the DMV.

 

Is it just me or do you ever feel intimidated by farmer’s markets? I frequently get flustered and overwhelmed by all the variety and abundance around me and often just end up purchasing whatever catches my eye. Usually, that means I come home with whatever vegetables or fruits are front and center in the displays.

What I really enjoyed about this farmer’s market was that many of the vendors had chalkboards out front with a list of their offerings. That gave me a better idea of what was for sale and lessened the pressure/feeling guilted into buying something just because I approached a booth. This week, I challenged myself to get something other than fruits and vegetables, so here’s what I got. I was super pleased!

 

Lion’s Mane Mushrooms from Haw River Mushrooms

Lions Mane Mushroom

Lions Mane Mushroom (picture from https://ramblecreekfarm.com/store/product/lions-mane-mushroom-fresh)

I know what you’re thinking… that mushroom looks alien. That’s what I thought, too! At the suggestion of their super friendly employee, Fran, I tried these because she said they taste like crab meat. Jonah is a huge crab cake fan but hates mushrooms, so I did the ol’ switcheroo to see if he could tell the difference. Guess what? He couldn’t! I used this recipe from Aubrey’s Kitchen and they turned out great! Also, I had a lovely conversation with Fran about her time living in Washington state and found out that we have a mutual love of Mt. Ranier National Park.

Chopped Lion's Mane Mushroom

Chopped up it doesn’t look so bad, does it?

 

Peaches fromKen Chappell’s Peaches and Apples

Hallelujer! Fresh peach season is here. There’s really no point in eating peaches out of season. These are so delicious and perfectly ripe right now.

Hallelujer Madea

Peaches

 

“Field of Creams” Goat Cheese fromProdigal Farm

I love the mission of this local goat dairy. They really treat their animals well. They have a punchcard program for $10 of free cheese once you get 10 punches (one punch for every $10 spent). For this dairy lover, that’s a pretty great deal. Plus, I give them extra points for creativity in naming their cheeses!

"Field of Creams" Goat Cheese from Prodigal Farm

“Field of Creams” Goat Cheese from Prodigal Farm

Field of Dreams Meme - if you build it the memes will come.

 

Pastries fromNinth Street Bakery

Ummm, I didn’t get pictures of these because Jonah, the kids, and I demolished them! We really enjoy this great, local bakery. This time, we got two cinnamon rolls, a morning bun, and a bear claw. YUM! Here’s a drool-worthy picture of them from their website. 

Cinnamon Rolls from Ninth Street Bakery

Cinnamon Rolls from Ninth Street Bakery

I really enjoyed my visit to the SoDu Farmer’s Market and plan to go back soon to get some seafood, eggs, and meat! Do you have a recommendation of other farmer’s markets I should try? Drop it below in the comments so I can visit and report back.

SoDu Farmer's Market

SoDu Farmer’s Market is located at Greenwood Commons Shopping Center: 5410 NC-55, Durham, NC 27713. Open 8am-12pm every Saturday, year round.

 

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Top 5 Herbs You Should Be Growing This Year

Herbs are MY FAVORITE thing to grow in the garden. Why? 

  1. They’re the most useful of any garden edible, since they can go into a variety of dishes
  2. They’re super simple to maintain
  3. Many are perennials or self-sowing annuals, so you only have to plant once
  4. You don’t have to waste money on cut herbs at the grocery store – they always give you way too much and they go bad before you can use them
  5. You can divide plants and share them with friends!

If you’re not growing herbs, go out TODAY and get some! Here are my top 5 herbs you should be growing this year.

 

Number 5 – Cilantro / Coriander (Annual)

Cilantro

https://www.almanac.com/plant/coriander-and-cilantro

I’m officially a cilantro convert. I know some people hate the taste of cilantro (which is actually a heritable genetic trait, believe it or not!), so if that’s you, just skip on over to #4…but for those of you who love a little something fresh in your salsa, read on.

I failed with growing cilantro for several years until a neighbor told me that she talked to a farmer who said the trick here in NC is to plant it IN THE FALL, not the spring, since it doesn’t love the heat. Fall planting DEFINITELY worked this year, and I’m so pleased! I’ve used our fall-planted cilantro more times than I can count this winter – in salsas, Mexican dishes, vegetarian dishes, and Thai/Asian dishes. Plus, if you let it go to seed, you can actually use the seeds as a spice (it’s ground coriander!). 

 

Number 4 – Oregano (Perennial)

Oregano

https://www.almanac.com/plant/oregano

It’s a perennial and it goes in so many dishes! If you haven’t used fresh oregano in a dish, you haven’t lived. The dried stuff is good, but fresh is just so different and delicious. It comes back year after year and makes a great ground cover, too.

 

Number 3 – Basil (Annual)

Basil

https://www.almanac.com/plant/basil

There’s nothing like basil in the summertime! It’s a great companion plant to most garden vegetables and can even deter some insect pests. There are a ton of varieties to choose from (Thai, Cinnamon, Lemon, Lime, Purple, Holy, African Blue…), though I usually just go with the standard Genovese. We use fresh basil on homemade pizzas and Italian dishes, and I love to make my own pesto (I leave out the pine nuts) and freeze it to use throughout the year. Pollinators (especially bees) love this stuff when it’s flowering. After flowering, save the seeds for next year’s planting (or let it self-sow)!

 

Number 2 – Chives (Perennial)

Chives

https://www.almanac.com/plant/chives

Ya’ll. I don’t ever buy green onions anymore. Chives can substitute for almost any onion-y ingredient in recipes. Chives are harvestable most of the year here in NC, so I always have a fresh supply. My clump of chives gets larger every year, so I get to share transplants with neighbors and friends. They’re a great deterrent for animals that like to browse (read: eat all your garden goods), so they make a great border plant. Plus, they have beautiful purple blooms in the spring! Want some from my garden? Please let me know!

 

Number 1 – Parsley (Biennial)

Parsley

https://www.almanac.com/plant/parsley

Parsley goes in EVERYTHING. Do a quick inventory of your favorite recipes, and tell me, how many of them add parsley as the finishing touch? It’s like ALL of them, right?! Having a little stand of parsley has saved me so many grocery trips. Plus, I can make tabbouleh anytime I want! Parsley is a biennial (focuses on foliage growth in year 1, then flowering/seed production in year 2), so start a few transplants (or seeds) in 2 consecutive years and then you can just let it grow on its own. You’ll always have some available!

 

Honorable Mention:

  • Dill – I love that you can eat multiple parts of the plant – the foliage and the seeds! I use the seeds for pickling my cucumbers. Also has beautiful yellow flowers in the summer that pollinators love. 
  • Peppermint & Spearmint – Mojitos. Homemade mint ice cream. Need I say more? Grow it in a container though, so it doesn’t spread around your garden like wildfire!
  • Thyme – my small stand of thyme has gotten overrun with other plants, so I need to re-plant this, but I LOVE some fresh thyme! Perfect for my favorite roast chicken recipe!

 

What are your favorite herbs to grow at home? Let me know in the comments!

 

Coming up:

 

Sunday: What does it mean to be an Easter People?

Next Wednesday: How to Make a Herb Spiral

 

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