07.11.20 Pre- Order Options


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 – Hello SoDuFM family! It feels like every week has a completely new set of rules. I hope you and everyone you know are happy and healthy and stay that way.
We are taking pre-orders through our square store until Thursday at 10am but will bring a limited stock to market Saturday (as space allows). If you happen to miss the deadline for pre-ordering just shoot me an email and I’ll bring what you need.

Here’s the link to our store https://bull-city-farm.square.site/pastured-proteins for preorders

Every Monday I send out a newsletter with a link to the store and a recipe. If you would like to receive this email please go to my website to sign up: www.bullcityfarm.com


Cedar Grove Blueberry Farm -Botanist & Barrel crafts real southern ciders, sours, and dry fruit wines. We are the Souths only natural cidery focused on spontaneous and wild cultures. We focus on light-handed winemaking using old world methods with modern sensibilities. We lean toward whole fruit fermentation and make natural beverages with no additives (like sulfites) or forced carbonation.

Pre-order online at: https://shop.botanistandbarrel.com/buy-cider/ and select local pickup SODU on the shipping.


Chappell’s Peaches -We will be at the Market on Saturday with the first of the peaches. Prices will stay the same $6.00 for 1 or 2 for $10.00

CASH or Check made payable to Chappell’s Peaches
NO CARDS


Durham Japanese Asian Nursery Our On-Line Shop had Updated with New items.

PRE-ORDERS ARE WELCOME!

Our On-Line Shop had Updated with New items.

Our Pre-order deadline is July 3rd ,Friday 10am.

Our plants on July 4th are…..

“Bonsai”, ‘Dwarf Pomgranate Nana’ again! ,

“Bonsai” ‘Dwarf Japanese Juniper’,

”Bonsai” ‘Japanese Maple’, and others.

“Iso Sansho’ Ryukyu Pepper Tree,(only pre-order item)

‘Aka Shiso’ Perilla Red,

‘Molokeyhia’,also known as; Egyptian spinach, Jew mallow.

‘Shishitou’ Japanese Sweet pepper,

‘Malabar Spinach’,

‘Mioga’ Japanese Ginger,

’Shiso’,Perilla Green,

and others.

If you are interested in our plants, please view to our web page=https://my-site-103837-100380.square.site/


Eight Arrows Farm Eight Arrows will have the meat you need for the grill this Saturday! Come get some bone in thighs, chicken legs, wings, boneless skinless chicken breasts, tenders, bone in breasts, brats, and a lot more! Come see what chicken and pork we have in stock and get ready to celebrate the 4th with delicious and nutritious meat from a local farm! Our animals are raised and rotated around our pastures and supplemented with organic grains.


Gale’s Gluten Free Treats -We will not be at market this week!


Heaven Scent Honey – We will not be at market this weekend!


Haw River Mushrooms – Haw River Mushrooms will be at market this Saturday with packaged, fresh mushrooms and 2 flavors of mushroom jerky. We will have blue and pink oysters, lions mane and cinnamon caps as well as mushroom mixes. You can preorder at our online store or purchase at the market. Pre-orders are Strongly encouraged to secure your favorites- especially these gorgeous pink oysters!We have blue oysters and lions mane on sale- 2 quarts for $8! If you are looking to add a new gardening experience or a great gift, order one of our indoor oyster mushroom grow kits and have fresh mushrooms growing in your kitchen.Find our products online at: Haw River Mushrooms Online Store or go to www.hawrivermushrooms.comCome see Melissa at the market this Saturday and have a safe and fun holiday weekend! 


Honey Bee Hills Farm This week we have our signature organic salad mixes (spring, super, rainbow), baby kale, baby collards, braising mix, squash, zucchini, green beans, carrots, beets, potatoes, onions, radishes, celery, plants, and more.

We take online orders on Thursday and Friday here: https://honeybeehillsfarm.square.site. We also offer home delivery on Fridays for those who cannot make it to market.


Ladybug Farm– Ladybug Farm will not 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 not be at market this Saturday!


Melina’s Fresh Pasta -We will be at market this Saturday with a variety of fresh pasta and sauces!  We will be bringing many flavors of ravioli, including 3 Cheese & Garlic, Spinach & Cheese, and our new seasonal flavor, Sweet Corn & Mascarpone. Or pick up one of our take-and-bake lasagnas for an easy and delicious meal! We are accepting preorders by phone for the 
market – please call us at 919-403-3663


Merlin – We will be at market this week! 


Nourishing Acres – As always everything at Nourishing Acres is certified Organic! This week we will have: cucumbers, squash and zucchini, chard, lettuce,  scallions, kale, baby lettuce, spicy mix, basil, garlic, and hopefully tomatoes assuming it’s warm and sunny this week. 


Parker Farm and Vineyard – Parker farm and vineyard Will be at market Saturday with delicious fresh fruits and veggies, along with pasture raised pork and beef. See you Saturday!


Pfohl Pfarm – Pfohl Pfarm will be at market with all chicken cuts available this week. The chicken that will be offered are Imperial broilers, which are known for their gourmet taste.


Prodigal Farm  – Feeling all red, white and Saxapahaw Blues for the 4th!  You can snag some to dress up those burgers for your cookout.  Speaking of burgers, we’ve got goat meat again!  Everything else about the Fourth of July will be different this year. Why not shake up your menu, too, with these succulent burgers?  I’ll be having mine with a peach old fashioned, whiskey girl that I am. 
We’ll have other cuts of goat meat, too:  bone-in stew meat, boneless stew meat, shanks, chops, and sundry tasty organ meats.  Yes, there will be plenty of cheeses, too, including our beautiful Candides — and yes, plenty of feta crumbles for all those summer salads!!


Pure Hemp Apothecary – DEAL OF THE WEEK!  FREE bath bomb OR two hemp pre rolls OR sample gummies with the purchase of a bottle of our popular tincture!  (Except sample sizes) 


Rocky Run Farm -Our store goes live on Thursday mornings! We are taking pre-orders till Noon on Fridays. Click HERE to be added to our pre-order notification list. See you all tomorrow.

 http://www.rockyrunfarmnc.com/sodu-farmersrsquo-market-preorder.html


Sassafras Fork Farm – Please visit our online ordering site:  https://www.sassafrasfork.com/ Thanks for all of your support!! Y’all are amazing. We post our site each week on Tuesday night at 8pm and leave it open until Friday at Noon. That said, most products are selling out quickly, so we encourage you to place your pre-orders early, flowers, pastured meats and eggs!


Sweet ArielleSweet Arielle will be at the SoDu FM this Saturday. We will have some product on hand for purchase; however, we strongly urge you to Pre-Order by visiting our online store. You can Pre-Order and Pre-Pay therefore, limiting as much contact as possible. Our full menu is available after selecting “Order Online” and selecting pickup for SoDu Market. If you have any questions or have issues ordering, please call 919-443-5363.


The Ninth Street Bakery – Thanks so much to all the folks who have stuck with us through this hard Covid time.  We are still working our darndest to bring you the absolute best breads and pastries.  Feel free to pre-order for market by following this link: https://ninth-street-bakery.square.site/shop/so-durham-farmer-s-mrkt/7


Wolfberry Hawthorn FarmThis weekend we have two more varieties of garlic in stock, elephant and Persian star. We also have microgreens, zucchini, kale, cucumbers and 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.