Vendor Roll Call


Asali –  We will not be at market this week!


Bean Traders Inc – Bean Traders will be back at market this weekend with beans, hot coffee, and our iced flavored coffees including chocolate habanero.


Brooks Farm– We will be at market this week with tomatoes!!


Bull City Farm – Sam will be at market this weekend with a wide variety of Animal Welfare Approved pork, lamb and turkey products in addition to our lovely pasture raised eggs.
In PORK:
Sausages: Our Farmstead Sausages (handmade by us): Garlic Bratwurst (in links), Chorizo (bulk), Italian and Hot Italian (bulk), English Banger (links), and a Mild Breakfast (bulk).
Cuts: Loin Chops, Boston butt, picnic, loin roast, tenderloin, whole shank, fresh jowl, St Louis ribs, baby back ribs and ground
Cured: Smoked jowls, bacon and seasoning meat
In LAMB:
Sausages: Our Farmstead (handmade by us), none this week. Cuts: Loin and rib chops
In TURKEY:Cuts: Drumsticks, breast, thighs, ground, wings and bones. Whole birds by pre-order only (email samantha@bullcityfarm.com for size availability). CLASSES and WORKSHOPS:Cheesemaking and Goat Care Workshop. We’re teaming up with Prodigal Farm to offer 2 weekends of dairy fun. You can do the whole weekend which includes a farm dinner or just attend one of the classes. Check in with Sam or with Prodigal Farm to learn more. Or learn more on our  



Cedar Grove Blueberry Farm -Botanist & Barrel crafts a variety of ciders, sours, and dry fruit wines. Using techniques from wine-making, brewing, and mixology they are constantly blurring the lines.  They are Orange County’s first winery and cidery, situated just north of Hillsborough, on Cedar Grove Blueberry Farm.
We will not be at market this week!


Chappell’s Peaches -We will not be at market this week.


Durham Japanese Asian Nursery – We will not be at market this week. 
See you soon!


Eight Arrows Farm We will not be at market this week!


Gale’s Gluten Free Treats – On 1/25/2020 Gales Gluten Free Treats will have the following items:

        Strawberry Cheesecake
        Lemon Poundcake
        Almond Brownies
        Chili Cornbread
        Oatmeal Raisin Bread
        Apple Cranberry Muffins
        No Flour Morning Glory Muffins
        Gales Granola
        Pecan Chocolate Chip Cookies

See you tomorrow!


Green Button Farm – We will not be at market this week. 


Heaven Scent Honey – We supply all of your local honey and beeswax needs with a variety of seasonal honeys, beeswax candles, body lotions, handmade soaps and more. We look forward to seeing you on Saturday! {Weather Permitting}


Honey Bee Hills Farm This week we will have our signature organic salad mixes (spring, super, spicy, and rainbow), head lettuce, spinach, baby kale, braising mix, Brussels Sprouts, broccoli, radishes, hakurei and purple top turnips, and garlic. All of our organic bagged greens are pre-washed, ready to go for your convenience. We’ll also have our small batch candied peppers and our habanero syrup.


Ladybug Farm– Ladybug Farm will be at the market this week with our delicious pasture-raised eggs!! Our hens have tons of pasture to forage in, out in the fresh air and sunshine!


MamaSprings -MamaSprings will be at market this Saturday with: Arugula, Braising Mix, Radishes, Pea Shoots, Mild Micro Greens, and Spicy Microgreens. !


Melina’s Fresh Pasta -We will not be at market this week!


Merlin – We will not be at market this week! 


Nourishing Acres -As always everything at Nourishing Acres is certified organic! This weekend we will be bringing hopefully cauliflower and maybe even a little broccoli. We will also have: beautiful garlic braids, carrots, cabbage, herbs such as cilantro, parsley, scallions, kale, chard, head lettuce, baby lettuce, spicy mix, turnips, radishes and daikon, garlic, and more.


Parker Farm and Vineyard -Parker farm and vineyard looks forward to seeing you at market this Saturday! We will be stocked with salad mix, green onions, kale, greens, cilantro, dill, sweet potatoes and a few cut flowers! Also, a few sweet bell peppers and cherry tomatoes from the greenhouse. We are stocked with lots of delicious 100% grass fed beef including steaks, roasts, bologna, hot dogs, short ribs, stir fry and stew meat and bones for broth. We will also have an assortment of sausages, pork chops, pork ribs, loin roasts and bones


Pfohl Pfarm – Pfohl Pfarm will be at market this week!


Prodigal Farm  – We’ll have a limited run of our Botanist’s Muse, a collaboration with Botanist & Barrel using their muscadine wine. Lovely with a light hint of fruitiness! We’ll also have other great cheeses, like our Rowdy Gentleman beer-washed goat’s milk cheese, which is LOVE as a grilled cheese especially on rye. Plenty of luscious Spring Fever; Marinated Feta; Blue Chevrolait; Saxapahaw Blues; Vache; and more. Yes, we’ll also have lean, delicious goat meat too: Chops, leg roast, shoulder roast, shanks, a little bit o’ stew meat (both boneless and bone-in), broth bones, organs.


Pure Hemp Apothecary – 🚨New product alert!🚨Our full spectrum night time tincture is now available! 🌚 🌙 Three organic plant terps are added to this 500 mg and 1000 mg hemp infused tincture to give you that good nights rest! On sale this Saturday!


Rocky Run Farm -This weekend at market we will have baby spinach, salad mix, carrots, sweet salad turnips, purple top turnips, and watermelon radishes. We will also have whole Duck, Duck eggs and dried flower bouquets! See you all in the morning! 


Sama Spread – We will not be at market this week! 


Sassafras Fork Farm – We will be at market this week!


Sweet Arielle– Sweet Arielle sources all our flour from Lindley Mills in Graham North Carolina. All our flour is Certified Organic, Unbromated and Unbleached. Much of the flour we use still contains some of the wheat germ or grain, so it’s not all stripped out!

THE FOLLOWING IS A LIST OF WHAT WE ARE BRINGING TO THIS WEEK’S MARKET.   PRE-ORDERS ARE WELCOME! (Details Below)

*Denotes either a new product or some change in ingredients 

FRESH FRUIT PRESERVES:  10 PEPPER JAM (Mild) | 10 PEPPER JAM (Medium) | PEACH LEMON VERBENA | PEACH BOURBON VANILLA |  PEACH BOURBON VANILLA ORANGE | STRAWBERRY HONEYSUCKLE | STRAWBERRY ROSE GERANIUM | STRAWBERRY | BLACKBERRY, BLUEBERRY 

FEATURED PASTRIES: *CONCHA | APPLE HAND | PAIN AUX RAISIN | PAIN AU CHOCOLAT | *ALMOND CROISSANT C&R | WILD MUSHROOM TART | *FALL VEGETABLE QUICHE TART | EMPANADA | SPINACH & FETA CROISSANT | GRUYÈRE CROISSANT | BUTTER CROISSANT

COOKIES:*CHINESE ALMOND | *PECAN POLVORONES | CHOCOLATE CHUNK | ALFAJORE | RUGELACH | SUGAR                                             

Don’t want to get left out? You may Pre-Order your selections now, by simply replying to this email with your order, name and phone number. Your order will be ready for pickup when you arrive at the SoDU Farmers Market. An email confirmation will be sent to you.

Thank you!


The Ninth Street Bakery – Have you heard that Alex Ruch, our head artisan baker, is coming out with new crusty breads to tempt and delight you nearly every week?  Whether it is a Sprouted Wheat, a Dark Rye with Sesame, or a Porridge Bread, you will be sure to enjoy his long-fermented, highly digestible breads.  Oh yeah, and also, we carry Cinnamon Buns, Muffins, Cruffins, Babkas, Challah, and plenty more!


Wolfberry Hawthorn FarmThis week we have a variety of microgreens, rainbow carrots, mustard greens, garlic, house plants and much more

Summer Shakshuka

Summer Shakshuka

Recipe from community member Amy B.

Ingredients

  • Olive Oil
  • 1 large yellow onion, chopped
  • 2 bell peppers, chopped
  • 2 garlic cloves, peeled, chopped
  • 1 teaspoon each ground coriander, sweet paprika, and ground cumin
  • 6 heirloom tomatoes, chopped
  • 6 large eggs
  • 1/4 cup chopped fresh parsley leaves
  • Salt and pepper to taste

Instructions

  1. Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, bell peppers garlic, spices, salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
  2. Add the tomatoes and simmer until it begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
  3. Using a spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
  4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  5. Uncover and add the fresh parsley. Serve with crusty bread.

Lion’s Mane “Crab” Cakes

Ingredients

  • 1 pound Bears head mushrooms, chopped to the size of lump crab meat
  • 1 cup Panko bread crumbs
  • 1 egg
  • 1 green onions
  • 2 tablespoons mayonnaise
  • 1 tablespoons dry mustard
  • 1 tablespoons creole seasoning
  • 4 tablespoons unsalted butter or olive oil

Instructions

  1. Combine all ingredients in a large bowl.
  2. Shape out 8 patties and set aside.
  3. In large skillet over medium high heat, melt butter or heat olive oil.
  4. Fry patties for 3-4 minutes per side, until golden brown and crispy.

Carolina Crab Cakes

Ingredients

  • 16 ounces lump crab meat
  • ½ cup Panko bread crumbs
  • ¼ cup chopped parsley
  • ¼ cup mayonnaise
  • 1 egg
  • ¼ teaspoons Old Bay seasoning
  • 4 tablespoons unsalted butter or olive oil

Instructions

  1. Combine all ingredients in a large bowl
  2. Divide cake mixture into 8 individual portions. Shape into a ball before flattening slightly, creating a thick crab cake.
  3. Place raw cakes on a parchment paper-lined baking sheet and refrigerate for one hour
  4. In a large skillet over medium high heat, melt butter or heat oil. Add crab cakes and cook for 3-4 minutes per side, until golden brown and crispy.

Shrimp Spring Rolls with Thai Peanut Sauce

Ingredients

For the spring rolls

  • 1 cup shelled frozen edamame
  • 1 cup baby shrimp
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari (or soy sauce)
  • 8 spring roll skins (rice paper)
  • 4 large lettuce leaves, sliced
  • 2 cups purple cabbage, sliced
  • 2 green onion, sliced in thirds
  • ½ of a cucumber, sliced into strips
  • 2 large carrots, sliced into very thin strips strips (or shredded)

For the Thai Peanut sauce

  • 4 tablespoons natural peanut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons maple syrup
  • 1 teaspoon freshly minced ginger
  • ¼ teaspoon red pepper flake

Instructions

  1. Prepare peanut dipping sauce by whisking together all ingredients. Allow to mellow in the refrigerator while you prep spring rolls.
  2. Steam edamame according to directions. Set aside.
  3. In a small skillet, heat sesame oil. Quickly saute shrimp before removing from heat and tossing with soy sauce. Set aside.
  4. Take 1 rice paper and place in a shallow pan filled with warm water. Allow rice paper to soften for about 15 seconds. Remove and lay flat on a plate. Layer veggies in center of paper.
  5. Fold up sides of rice paper. Fold up bottom edge, roll over veggies, and continue rolling the rest of the way. Serve with peanut sauce.