The Weblog

This page contains news, event information, and other items added by the market managers.



 
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Back in business, making new friends.


Hey y’all,
We have things more or less in order to get started at the Bar Durham next week! Orders are due by Monday at 12pm. Pickup is happy hour (4:30-7pm) at the Bar Durham.
Place orders here: link.

New at market (and newly returned vendors)

The Cultured Cow is back! We’re really excited to have a new agreement with them that will allow them to deliver larger orders every other week and guarantee we’ll have some on hand to fill your orders. The Cultured Cow is run by Rabbi Sholom Estrin, who follows Orthodox Jewish rites (yes, the cheese is kosher!). Learn more about the farm and see awesome pictures at my friend Kristen Baughman’s blog: link.

Cypress and Myrtle is back in business after a few weeks off in August. Check out their awesome bread and hummus.

Wild Dog Farm is also back in town bringing in eggs and all sorts of veggie goodness.

If you want bulk goods get your order in early! I’ll be making a trip to the Grain Mill first thing Monday morning to pick up a mini stockpile of wheat (hard & soft), oats and probably millet and some other things. If you have ANY grain you’d like me to pick up for you, let me know by email if it’s not on goMarket. Check out the Grain Mill’s website for products that are available and I can pick stuff up for you: grainmill.coop.

In other news:

We’re in talks with a few new vendors to get more veggies and some specialty products and foods (I can’t tell you more yet, but it’s a very exciting prospect!)

Upcoming events

Tomorrow night, our friends and supporters Groundworkk are hosting a re-launch party. Their events feature cool innovators in the triangle and voting on which project you’d like to see funded. Check ’em out at groundworkk.com.

The Paradise Garden is an art installation that will feature work by our flower arrangement specialist Lee Attracting Birds and Bees as well as woodwork by Maryah from Homegrown City Farm. The exhibit opens on Sept. 24th and will have an opening reception on Sept. 27th. I’ll also be participating in their sustainable gardening panel on Sept. 28th. Read more here: link.

The North Carolina Pride Parade is happening on Sept. 28th. Our new market hosts, The Bar Durham are hosting the official after party which promises to be a lot of fun.

goMarket moving downtown!


Dear friends,
After some deliberation, goMarket? is getting ready to move downtown! We’re moving to the bar… durham? on Rigsbee caddy corner from Fullsteam Brewery?! The Bar is female owned like most goMarket’s farmers and food business and I’m really excited about this new collaboration.

The bad news of course is that some of our friends in Old West Durham may find it a little harder to reach us. But the Bar Durham is only 2 miles east and we are thrilled to join the lively food truck/pop-up scene over on Rigsbee. It should really help our farmers and food artisans keep growing their businesses.

The other bad news is that we have to reapply to accept SNAP/EBT. This will happen every time we add a place where we swipe EBT cards or move, so hopefully the Bar will be a good fit for a while!

We plan to take at least one week off to get things squared away and prepare for the move, but I expect we’ll be back up and running on TUESDAYS starting September 24th, (with orders due by midnight on Sunday evenings). We’ll also probably have to wind down again for a few winter months around Thanksgiving.
With local food love,
Eric

Back to school! Get your coffee fix...


I hope everyone had a happy Labor day! I had some delicious chicken from Breezy Oaks Farms and earlier in the weekend had their bacon, which is the best I have ever tasted.

This week we’re still a little lower on veggies than usual, but Homegrown City Farm is holding down the fort. They’ve got peppers, eggplant and pole beans, all of which could go into a tasty stir fry.

And with the return to school and normal work schedules, quite a few of us turn to coffee. If you’re looking for the best locally roasted coffee, you don’t have to look any further than Beanpeace Roastery, run by Elizabeth Door, right on her porch a block from NCSSM.

With local farm love,
-Eric

Stuck between seasons


Hey Folks!
We’ve hit some supply bumps this week and are taking an unplanned week off. We are a little bit in between summer and fall crops right now, so we are looking for new vendors to help finish out the season.

In other news, we have recently received our first grain mill so well be able grind gluten free and other grains fresh on market day. There will be a small fee for grinding as it can be pretty time intensive.

I look forward to seeing you soon!
Best,
Eric

Gettin' figgy with it.


Hey y’all!
Happy Monday. The sun just can’t seem to pierce the haze, but at least it feels like October! The figs for one are loving this weather. Al Harvey has some scheduling conflicts with market this week, so our Old West Durham neighbor, Ben Palmer is stepping in to fill the figgy void in our stomachs. They’re awesome grilled as a dessert to Chicken Tagine.

Check out figs and shiitakes and sprouts and urban grown herbs and tomatoes!

http://durham.locallygrown.net/market.
With veggie love,
-Eric

Tomatoes, peppers, cukes, figs, basil...Tastes like summer!


Hey y’all.
We’ve got all sort of deliciousness coming in this week. Our newest vendor, Big Al (who tends the Edible Landscape Kingdom!) is bringing in the tastiest figs I’ve ever tasted (except maybe some I had in California, but they have some cool nights and dry air that I consider an unfair advantage).
Check them out in the fruit section of the market.

Bulk Goods
We are now able to offer bulk goods via the Grain Mill in Wake Forest! So far we have Oats, and freshly milled wheat flour (including pastry flour from “soft” white wheat and bread flour from “hard” red wheat). We can also get other products from the Grain Mill website (although sadly quinoa has been in short supply this year with all the recent coverage about how healthy it is). It may take longer than the standard weekly order cycle for things that are in the Grain Mill catalog, but don’t have a goMarket listing. Check their site out here.

We’ve also got new juicy “New Girl” slicing tomatoes from Homegrown City Farm, peppers from Wild Dog Farm and great herb & flower arrangements from Lee Attracting Birds and Bees. And don’t forget roasted to taste coffee from Beanpeace Roastery on Iredell St.
just a block south from NCSSM.
Place your orders here.

End of Summer Sale
Through Memorial Day weekend, we are offering new members a $10 rebate (awarded as store credit). If you’ve hit the two-order limit with your trial membership, this is a great opportunity to reconnect with the delicious bounty of urban and extra-urban Durham. If you’ve been thinking about trying us out this is a great time to get started.
Green blessings,
-Eric

SPREAD the love!


Hey folks!
Welcome home to those that have had a chance to take some vacation during the month of July. Market is open for the week, with delivery and pickup on Thursday August 8th. Check out the listings here.

Featured Vendor:
If you haven’t tried it out yet, SPREAD cheeze is a nut-based vegan cheesy product made by long-time local Jo Pelligra who is often helped by Eric Mayhew, a frequent goMarket customer. To learn more about them, check out their facebook page: facebook.com/SpreadCheeze.

New Vendor!
In other news, we’d like to welcome Chew Monster to the market. Proprieters, Tim & Katherine make treats from spent grain from Triangle Brewery, locally grown sweet potatoes and other local products. Their products should appear on the website soon. Meanwhile, check out their website: www.chewmonster.com.

Green blessings,
-Eric

New! Sungold tomatoes, peppers and bean sprouts


goMarketNC — Bringing you Durham’s best urban farms, homesteads and artisan food start-ups.

Recipes


Roast Chicken with Herbs
Chickcharney Farms raises some awesome tasting (and seemed very happy and healthy when I met their cousins) chickens.

To prepare a whole roast chicken, I follow the Joy of Cooking recipe. A good shallow roasting pan (with ridges or with a wire rack) will help this turn out MUCH better. I truss mine, but it isn’t mandatory.

1 roasting chicken (the following proportions are for one that is 4 1/2 lbs or less. Adjust accordingly)

2 tsp herbs de Provence (may sub thyme and/or sage), or 3/4 tsp dried

1 tsp grated lemon zest (optional but makes it so good)

2-3 medium Wild Dog Farm garlic cloves, minced

1/4 tsp red pepper flakes

1/2 tsp salt

additional salt

4-5 tbsp. olive oil

Preheat oven to 400.

Remove neck and giblets from chicken. Rinse and pat dry.

Sprinkle skin with the additional salt and generously rub body and neck to get it in well.

Arrange chicken, breast side up, in roasting pan and brush with half of the oil, especially breast and legs.

Combine oil with salt, herbs and other ingredients in small bowl.

Using your fingers, loosen the skin and spread cut small slits in the thighs to rub the oil mixture between the skin and meat.

Roast for 55-65 minutes (for a 4 lb bird). Remove chicken to a platter and let stand for 10-15 minutes before carving.

  • For larger birds, figure 1 hour for first 4 lbs and an additional 8 minutes per additional pound.
  • If you want moist breast meat consider the chicken done with the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175 F. If you like dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180.

Market News




Sungold Tomatoes!
Homegrown City Farm has a limited supply of Sungold tomatoes. 6 pints are available at this time.

Hummus, Sprouts, Cukes on Cypress and Myrtle artisan loaf
With the addition of sprouts from Chickcharney farm this week, we’ve got great sandwich fixings for a quick lunch on the go.

The Grain Mill
We are excited to announce a new partnership with the Grain Mill a local distributor of grains and dry goods located in Wake Forest, NC. We should start seeing a list of their top ten products available through the market. For a preview of their offerings and to place large orders, check out their website.

Coming Events

Upcoming:
Within Reach Film Screening, TONIGHT July 29th at 7pm. (link)

RAFI-USA “Crop Hop” Square Dance Party and Fundraiser, August 8th (link)

“The Carrack Garden” Sept 23rd-Oct 2nd

Details: “Art and installations that are inspired by the beauty and bounty of our fragile paradise, planet Earth and explore botanical elements, a loss of our paradise, cultivation, history and decorative elements of this bounty through visual art, installation design and programming.”

To stay up to date about other events in the food system, check out the new “Trifoodhack” Google Calendar and let me know if you have an event you’d like to share with the community.

To Contact Us

Eric Bowen
eric||at||goMarketNC.com
919.695.EAT5 (3285)
durham.locallygrown.net
facebook.com/goMarketNC
twitter.com/goMarketNC
M.Sc. Ecology, Colorado State University, 2013
B.S. Natural Resources, NC State University, 2007

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Seed libraries and upcoming events by Slow Money and RAFI-USA (Also: Market is open!)


goMarketNC — Bringing you Durham’s best urban farms, homesteads and artisan food start-ups.

To Contact Us

Eric Bowen
eric||at||goMarketNC.com
919.695.EAT5 (3285)
durham.locallygrown.net
facebook.com/goMarketNC
twitter.com/goMarketNC
M.Sc. Ecology, Colorado State University, 2013
B.S. Natural Resources, NC State University, 2007

Recipes


Moist Chocolate Zucchini Bread

I had this delicious recipe this week at #Trifoodhack at Raleigh City Farm. Prepared by @APinther, the recipe is online at PaleOMG.com.

Ingredients

1 medium zucchini, shredded (available from Homegrown City Farm)
2 eggs, whisked (try duck eggs from Wild Dog Farm for extra flavor)
¾ cup sunbutter (or nutbutter if you prefer)
? cup raw honey
¼ cup cocoa powder
2 tablespoons coconut flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt

Instructions

Preheat your oven to 375 degrees. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works. Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color. Pour your ingredients into a loaf pan. IMPORTANT NOTE, I used 2 mini loaf pans that were about 5×3. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through. Let cool, cut and serve!

Market News




Seed Libraries
The social media highlight of the week was an article I read about “seed libraries” that towns and communities set up in corners of their public libraries. Via Modern Farmer: link
Have you ever been to a seed swap? Does your family have some heirloom heritage variety that’s been passed down through the family?
Tell us about it on our facebook page! facebook.com/goMarketNC.

Recent events

Sweet Beet City Farm farm-raiser and farm-warming party

Last night at least hundred people turned out to support Sweet Beet City Farm’s “farm-raiser” and “farm-warming” party. Here’s some images from the event: (link)

Trifoodhack

We also had a great #trifoodhack meeting on Wednesday at Raleigh City Farm. I was particularly happy to reconnect with Carol from Slow Money NC who has helped connect dozens of farms and restaurants with local lenders. I was excited to learn this work with continue and expand as Slow Money is plans to hire their first full-time staff person to help with the growing number of loans they help connect.

New this week at Market
We have a couple new varieties of garlic this week from Wild Dog Farm and

Coming Events

Upcoming:
Crop Mob at Ayrshire Farm (the late Bill Dow’s farm is run by his partner Daryl Walker), TOMORROW July 22nd 9am-1pm. Weeding and organizing help needed. Pizza and beer will be provided.
602 Friendly Pooch Lane, Pittsboro, NC 27312

Slow Money Pots and Pizza Party, July 28th (link)

Within Reach Film Screening, July 29th (link)

RAFI-USA “Crop Hop” Square Dance Party and Fundraiser, August 8th (link)

“The Carrack Garden” Sept 23rd-Oct 2nd

Details: “Art and installations that are inspired by the beauty and bounty of our fragile paradise, planet Earth and explore botanical elements, a loss of our paradise, cultivation, history and decorative elements of this bounty through visual art, installation design and programming.”

To stay up to date about other events in the food system, check out the new “Trifoodhack” Google Calendar and let me know if you have an event you’d like to share with the community.

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!

Support local farmers & win a bouquet!


goMarketNC — Bringing you Durham’s best urban farms and artisan food start-ups.

To Contact Us

Eric Bowen
eric||at||goMarketNC.com
919.695.EAT5 (3285)
durham.locallygrown.net
facebook.com/goMarketNC
twitter.com/goMarketNC
M.Sc. Ecology, Colorado State University, 2013
B.S. Natural Resources, NC State University, 2007

Recipes

Sweet Zucchini Crumble

Silky smooth baked zucchini is the surprising filling in this sweet dessert. Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers. From Farmer John’s Cookbook: The Real Dirt On Vegetables

Serves 6 to 8

4 1/2 cups flour
3 cups sugar, divided
1/2 teaspoon salt
11/2 cups shortening, softened, or butter, cold
6–8 cups thinly sliced zucchini (about 4 large zucchini)
2/3 cup freshly squeezed lemon juice (about 3 lemons)
1 teaspoon ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg

1. Preheat the oven to 350°F.
2. Stir the flour, 2 cups of the sugar, and salt in a large bowl until well combined. Add the shortening or butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
3. Pour half of the mixture into a 9×13-inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set it aside.
4. Combine the zucchini and lemon juice in a large pot over high heat and cook until zucchini is tender, 8 to 10 minutes. Stir in the remaining 1 cup of sugar, cinnamon, and nutmeg. Simmer for 1 minute more. Stir in 1/2 cup of the reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.
5. Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40 to 45 minutes.

Market News



Win a bouquet

We’ve got a new grower at goMarket! Lee Moore Crawford makes beautiful arrangements inspired by Japanese “ikebana,” also known as “living flowers” or “way of flowers”. She has arrangements available through the store and we will have a few available in Locopops during the pickup.

To celebrate her joining the goMarket community, we’re going to give away a special occasion arrangement including a vase to one customer randomly selected from this weeks orders. If you’re placing your first order with goMarket, you’ll be entered in the drawing twice.

Storyteller Series

In addition to bringing in our first works of herbal art, we’re working on a series of videos recorded at the businesses involved in goMarket. We are here to help our community weave their own story, so over the next few weeks, please look forward to hearing from our farmers and food artisans in their own words.

Yesterday, we went out to Chickcharney Farm, owned and operated by Julie Gauthier. Dr. Gauthier specializes in heritage breed poultry and works with the ALBC to conserve breeds of chickens, duck and other birds. She is passionate about our heritage breeds and helping people learn about and implement low-input homestead that integrate livestock. She also grows mushrooms including log-grown shiitakes and oyster mushrooms.

Later today we’ll be talking with SPREAD, who makes nut-based “cheese.” Owned by Jo Pelligra, they are a great company with some really tasty vegan cheeses. We’re planning to have her out for a tasting in front of Locopops in the near future.

Coming Events

Tomorrow night (Wednesday the 17th), goMarket founder, Eric Bowen is co-hosting #trifoodhack, a bi-monthly potluck meetup of local farmers, food entrepreneurs, and food system activists.

Check out the event (at Raleigh City Farm in Raleigh) #trifoodhack #3. “No agenda, no speakers, just community”

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!