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Tis the season (for an awesome local Thanksgiving)
goMarketNC — Bringing you Durham’s best urban farms, homesteads and artisan food start-ups.
German Rouladen Recipe
This is not the exact recipe my Omi makes because my Omi always guessed everything involved in the recipe. It’s an art form really. It’s a real treat and I’m excited to try making it with meat from our local farmers.
1/4 cup Dijon mustard
2 lbs round steaks, sliced into 1/4 inch thick slices (Bull City Farm)
salt and pepper
8 slices bacon (Yellow Wolf Farm and Breezy Oaks Farm both offer some tasty bacon)
1 large onion, cut into thin wedges
8 dill pickles, thinly sliced (optional)
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
chopped fresh parsley
toothpicks for keeping beef rolled around bacon, pickles and mustard
1 Spread mustard on one side of each slice of meat. Hammer until thin.
2 Sprinkle with salt and pepper.
3 Place one strip of bacon, dill pickle slice (if using), and a few onion wedges on each slice of meat; roll up and secure with wooden toothpicks.
4 Put oil in dutch oven or other large pan and brown meat; drain.
5 Add broth and bring to a boil.
6 Reduce heat and cover and simmer for 1-1/2 hours or until meat is tender.
7 Remove meat and keep warm.
8 Combine flour and water until smooth and slowly stir into broth.
9 Bring to a boil, stirring constantly until thickened.
10 Remove wooden pics from meat and return to gravy; heat through.
11 Sprinkle with parsley if desired.
Read more: http://www.food.com/recipe/beef-rouladen-22507?oc=linkback
Plan your Thanksgiving with us!
Plan ahead and cut down on your Turkey Day stress level. We’ve got a good variety of winter squash and root vegetables. I know I myself am excited to roast some turnips with bacon on top. To skip straight to the market page click here.
And for those of you that like to decorate for Thanksgiving, check out Lee Attracting Birds & Bees under the ‘flowers’ heading. Solely operated by local artist, Lee Moore Crawford, these local arrangements help support wild and hobbyist bee populations. Her Thanksgiving arrangement is made from dried flowers and herbs that she grew in her own wildlife habitat certified garden. She makes some really beautiful arrangements that can be seen regularly at Cocoa Cinammon (the coffeshop on Geer st) and she played a big role in the “Paradise Gardens” exhibit this Fall at the Carrack.
It’s been a busy month where I was able to meet farmers and gardeners from all over the state. The Carolina Farm Stewardship Association puts on great conferences, in addition to the great farm tours they organize throughout the year. I think we can look forward to at least a few new vendors when we start back up in the Spring. We may even be able to offer pasteurized milk (for humans) and raw milk (for the lucky pets out there).
I had a great meeting this week with Dave at Durham Crossfit. He thinks a lot of crossfit athletes will like ordering local meats, veggies and other products and gave us a plug on their Facebook (yay!). Here’s a link to their website: crossfitdurham.com.
I look forward to seeing y’all one last time (for 2013 markets at least) on Tuesday!
With locally grown love,
Eric- Type your coming events above here —>
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