Categories
Community

Farmers’ Market open on Saturday

Just a reminder that there will be a Saturday market at Carrboro Town Commons from 9 a.m. to noon. What’s there? Here’s the list:

New Items this Week: sorrel, rutabagas, creasy greens, totsoi, dill, cilantro, turnips, beets, beet greens, carrots, cauliflower, celery, sweet potatoes, broccoli, lettuce, chard, radishes, mustard greens, turnip greens, shiitake mushrooms, green tomatoes, sorrel, acorn squash, butternut squash, greenhouse tomatoes, beans, bell peppers, new potatoes, arugula, onions, wheat flour, garlic, salad mixes (spicy and non), collards, fresh herbs, kale, pecans, dried flowers, meats like goat, beef, pork, lamb, chicken, buffalo, and various specialty meats like liverwurst, bologna, hotdogs, etc, cow’s and goat’s milk cheeses, eggs, breads, doughnuts, tortes, pies, cakes, jams, and relishes.

That ought to hold ya.

Categories
Community

What’s at market

Sorry this is late early-risers.
What’s at Market?
Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
New Item this Week: MUSCADINE GRAPES, figs, pears, butternut squash, concord grapes, apples, peaches, eggplant, shiitake mushrooms, melons, corn, heirloom and various varieties of tomatoes, basil, beans, tomatillos, okra, blueberries, bell peppers, zucchini, cucumbers, summer squash, new potatoes, kohlrabi, lettuce, onions, flour, garlic, cabbage, collards, fresh herbs, kale, arugula, sweet potatoes, pecans, herb and vegetable starters, flowers such as zinnias, sunflowers, lilies, and gladiolas, meats like goat, beef, pork, lamb, chicken, buffalo, and various specialty meats like liverwurst, bologna, hotdogs, etc, cow’s and goat’s milk cheeses, eggs, breads, doughnuts, tortes, pies, cakes, jams, and relishes .

Categories
Food

Ring Tum Diddy

Recipe Provided by Market Vendor:
Leslie Hienztman from Sari Sari Sweets

Recipe of the Week:July 24th

Ingredients
6 slices bacon
1/4 cup chopped onion
4 ears of corn (kernels cut off) or 1 can of corn
6 medium sized ripe tomatoes peeled
1/2 cup sharp cheddar cheese

Procedure:
Cut bacon and fry until crispy. Remove bacon from pan and sauté onions until translucent. Add corn and tomatoes and bring to boil. Turn down heat and simmer until corn is cooked through. Add bacon back into the pan and sprinkle cheese on top. Serve with crackers or spoon on top of whatever you think would be good!

The Carrboro Farmers’ Market is OPEN:
Saturdays: 7am – Noon
Wednesdays: 3:30 – 6:30pm
Thursdays at Southern Village: 3:30 – 6:30pm

All Produce Sold at the Carrboro Farmers’ Market comes from within 50 miles of Carrboro

Categories
Community

What’s at Market

Check out what’s at the Carrboro Year-Round Farmers’ Market . . .
Saturdays: 7am-Noon
Wednesdays: 3:30-6:30pm
Thursdays at Southern Village: 3:30-6:30pm

Sugar snaps, strawberries, asparagus, summer squash, new potatoes, greenhouse tomatoes, greenhouse cucumbers, leeks, cauliflower, lettuce, hydroponic basil, chard, spring onions, pac choy, flour, onions, garlic, arugula, beets, broccoli, watercrest, cabbage, radishes, winter squashes, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, herb and vegetable starters, flowers such as anemones, sweet Williams, ranunculus, tulips, poppies, bachelor buttons, snap dragons, agrostema, freesia, pussy willows, ranunculus chicken-sausage, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, and relishes

Categories
The Eater

This week’s Market recipe

Creamy Spinach and Smoked Gouda Gratin
from Sheri Castle of Creative Cooking

3 pounds baby spinach, or your green of choice
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped (about 1 cup)
Smoked Gouda Béchamel (recipe below)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted fresh breadcrumbs
1/4 cup (2 ounces) shredded smoked Gouda

1. Wilt the spinach in a large pot of boiling, salted water until completely tender, about 3 minutes for spinach. Drain in a colander and press out as much water as possible.
2. Preheat the broiler. Arrange an oven rack about 10 inches below the heat.
3. Heat the olive oil in a medium, ovenproof skillet over medium-high heat.
4. Add the onion and cook until softened, about 5 minutes.
5. Stir in the wilted spinach and the Smoked Gouda Béchamel. Reduce the heat to medium and cook until bubbling, about 1 minute.
6. Season to taste with salt and pepper.
7. Sprinkle the top with the breadcrumbs and cheese.
8. Place the skillet in the oven and broil until the top of the gratin is
golden and bubbling, about 2 minutes.
9. Serve hot.

Makes 6 to 8 servings.

Smoked Gouda Béchamel
2 tablespoons butter
2 tablespoons instant or all-purpose flour
1 1/2 cups whole milk
1/2 cup (4 ounces) shredded smoked Gouda
1/2 teaspoon smoked or sweet paprika
Pinch of freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Melt the butter in a medium saucepan over medium-high heat.
2. Whisk in the flour and cook, whisking constantly, for one minute.
3. Add the milk and bring to a boil, whisking constantly.
4. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens, about 5 minutes.
5. Add the cheese, paprika and nutmeg and stir just until the cheese melts.
6. Season to taste with salt and pepper.
7. Use at once or transfer to a bowl and press plastic wrap directly down on the top (to prevent a skin forming) and refrigerate.

Categories
Community

What’s at Market

This week at the Carrboro Year-Round Farmers’ Market:

Lettuce, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussel sprouts, cabbage, carrots, radishes, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, doughnuts, tortes, pies, cakes, jams, relishes and more!

The Market Re-opens this Saturday, January 3rd from 9am – Noon

Categories
Food

Recipe of the Week: Sweet Potato Collard Soup

This soup is great in the winter time especially if you happen to be under the weather. The red pepper adds the right amount of heat to counter the sweetness of the sweet potato. If you’ve frozen some poblanos from earlier in the season, these make a great addition if roasted and added to the stock. ~Sarah Blacklin

4 Tbsp. of olive oil
1 med. onion
3 cloves of garlic (pressed or minced)*
3 good size sweet potatoes*
1 qt. chicken stock/vegetable stock/ or bullion if neither is available
4 Tbsp. of Apple Cidar Vinegar
A handful of fresh sage, thyme, and oregano if available
1 bunch of collards (can be substituted for spinach, kale, or other available greens)*
salt and pepper to taste
1 Tbsp. of crushed red pepper

Heat the olive oil on med. heat in a large stock pot. Add onions, sauté until soft. Add garlic and fresh herbs finely chopped to onions. Sauté briefly (don’t burn the garlic). Add the stock. Bring the heat up to high. Add chopped sweet potatoes (skin adds nutritional value, but can be removed for a smoother consistency). Add vinegar and the remainder of the spices. Once the soup reaches a boil, cut the heat down to med-low. Cook potatoes at a low boil until they are soft. Using an electric hand mixer or with a nice stiff wooden spoon, mash the potato chunks into a puree (there will be chunks). Add the greens, washed and chopped. Keep soup at a simmer until greens are tender. Salt and Pepper to taste

* Ingredients Available at Market

Categories
Community

What’s at Market

This week at the Carrboro Farmers’ Market

Lettuce, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussels sprouts, cabbage, carrots, radishes, cauliflower, collards, fresh herbs, kale, leeks, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, maple sausage, smoked ham, smoked ham hocks, liverwurst, lamb, bacon, chicken, eggs, cow’s milk cheeses, breads, pies, doughnuts, tortes, cakes, jams, and relishes.

The Market runs from 9am-Noon every Saturday.
Please Note: The Market is closed for the holidays this Saturday, December 27th. We will reopen the following Saturday, January 3rd.

Categories
Community

What’s at the market

This week at the Carrboro Farmers’ Market:

Lettuce, pac choy, flour, onions, garlic, arugula, beets, broccoli, brussels sprouts, cabbage, carrots, cauliflower, celery, collards, fresh herbs, kales, leeks, tomatoes, mustard greens, salad greens, spinach, sweet potatoes, turnips, turnip greens, winter squashes, pecans, maple sausage, smoked ham, smoked ham hocks, liverwurst, bacon, chicken, eggs, cow’s milk cheeses, breads, bread crumbs, pies, cakes, jams and relishes.

The market runs from 9 a.m. to noon on Saturday.
Please note that the market will not be open Saturday, December 27.