Vendor Roll Call 3.28.20

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. We will have hand sanitizer on the table for those of you who would like to use it and will no longer require a signature for payment on square.
Sausages: Our Farmstead Sausages (handmade by us): Garlic Bratwurst (in links), Chorizo (loose), Italian (loose) and Hot Italian (links), Green Cilantro (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
Sausages: Our Farmstead (handmade by us), none this week. Cuts: Loin and rib chops
Cuts: Drumsticks, breast, thighs, wings and bones. Whole birds by pre-order only (email for size availability).
See you at market!

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 Eight Arrows Farm will be at the market with pork, chicken, and turkey. All our animals are raised and rotated around the pastures and supplemented with organic grain.

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

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}

Haw River Mushrooms -Haw River Mushrooms will be at market this Saturday and we have sale prices!!! We will have lots of pre-bagged fresh mushrooms available to fill your fridges with nutrient and protein rich meal options, including: oysters and limited lions mane, shiitake and black pearls. Sale on oyster mushrooms- 2 quarts for $8!!! You will also find delicious mushroom jerky on sale with three bags for $25 so you can stock up! We will also have lions mane mushroom “crabcakes”, they are meat free with the crab flavor coming from the lions mane mushrooms. They are frozen and ready to heat and eat for a quick mid-week meal option. 

Honey Bee Hills Farm Come see Farmers Liz and Rich at market this week for five of our signature organic salad mixes (spring, super, spicy, rainbow, and 50/50), spinach, baby kale, arugula, braising mix, broccoli, carrots, baby beets, green garlic, and eggs.

We have set up a preorder system for future markets – Orders placed by Thursday morning will be prepackaged for you to pick up at the market on Saturday. For those who cannot make it to the market, we are also offering home delivery for a small fee. Please follow us on Facebook for updates throughout the week.

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 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, Fig Gorgonzola, and seasonal flavor Roasted Red Pepper & Feta. Or pick up one of our take-and-bake lasagnas for an easy and delicious meal!

Merlin – We will not be at market this week! 

Nourishing Acres -As always everything at Nourishing Acres is certified Organic! This week we will have: spinach, herbs such as cilantro, parsley, scallions, kale, chard, baby lettuce, spicy mix, turnips, radishes and daikon, garlic, and plant starts!
Plant varieties to help you plan your purchase before arriving to help shorten your stay at market:
4 packs: Spinach, Snap Peas, Chard, Mustards
Herbs: Cilantro, Dill, Rosemary, Thyme, Lavender, African Blue basil, Vietnamese coriander/heat resistant cilantro
Squash & cukes: green ginger cucumber, costata romanesca zucchini, yellow crookneck squash
Tomatoes: Sungold, Bing cherry, Black cherry, Big beef, Cherokee purple, Pruden’s purple, German Johnson

Parker Farm and Vineyard – We will not be at market this Saturday. We are so appreciative of all of our amazing customers who have been so supportive and encouraging during this difficult time. Unfortunately, we have some very vulnerable family members that are in contact with us and our children. We have made the difficult decision to not attend market this week in an effort to keep them safe. We hope to be back at market soon! You are welcome to email at  We will be offering a once a week farm drive through pick-up and I am happy to add you to our email list. Thanks again and stay safe!

Pfohl Pfarm – Pfohl Pfarm will not be at market this week!

Prodigal Farm  – You can pre-order now for pickup at market and elsewhere!  Spring Fever is BACK, hooray — just in time for honest-to-goodness spring fever.  At least that’s what our goats think.  We’ll have our Vache fresh cow’s milk cheese – which is great to stock up on since it freezes and thaws beautifully, and comes in plain and a variety of flavors, such as chipotle-garlic, cranberry-orange, and shiitake-thyme (just add that last one to pasta and you have a delicious meal!).  Marinated Feta also keeps in your fridge for months.  We’ve got a lovely, deeply cheddary and lightly blue batch of Saxapahaw Blues; a Blue Chevrolait that I’ve been loving for a turnip gratin (great pairing with the sweetness of the turnips); our mixed milk Dirty Girl cheese; and Fool’s Gold.  We’ll also have delicious Animal Welfare Approved goat meat in various cuts, including ground, chops, broth bones, bone-in stew meat, liver, kidney and heart.  

Pure Hemp Apothecary – We will be at market this week! Check out our website and Pre-Order!

Rocky Run Farm -We are taking PRE-ORDERS for our market customers for pick-up this Saturday! Please email to place your order and get more details on our offerings. We can also accept online payments through our PayPal account and hopefully soon through our website. Available this weekend: Whole Duck birds, purple top turnips, watermelon radishes, baby carrots, green garlic, herb bunches of mint, sage, thyme, oregano, and chives, flower bunches of Ranunculus and Anemones, as well as plenty of Duck eggs. We will also have spring plant starts of Snow and Sugar snap peas, kale, Swiss chard, mini broccoli, and mint. See you all tomorrow!

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

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

Sweet ArielleSweet Arielle will be at Market this weekend. You can view info of what we will be bringing and also find info on how to pre-order, by visiting our website.

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 multitude of microgreens, a new type of native bee house, a bunch of new gourd bird houses, produce, and lots and lots of plants to get your garden growing.

Summer Shakshuka

Summer Shakshuka

Recipe from community member Amy B.


  • 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


  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


  • 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


  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


  • 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


  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


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


  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.