Hope you all had an amazing Mother’s Day weekend! We enjoyed having you out for pancakes and strawberry topping, great music by Bolin Creek Stringband, and crazy fun stories by Cynthia Raxter.

This weekend, May 19th, we’re changing gears for Hog Day. Most of our egg, meat, and produce vendors will not be at market, so please visit them at their other markets in Durham, Carrboro, Chapel Hill, or Western Wake, or make other plans to receive your weekly tasty goodies. Many of our bakers and crafters will be downtown this week, though, along with our musical and storytelling talents, so stop by and say hello!

Then, on May 26th, we’re back in the Pavilion and will be having a market wide Demo Day. More details soon, but you don’t want to miss this!

Did you know that most of our vendors accept pre-orders? Talk with them about your needs for special events, dinners, care packages, etc.

3-4 cups fresh chopped strawberries
1 ½ cups chopped sweet peppers (green, red, yellow, orange)
2 cloves finely chopped garlic

¼ cup chopped onion
1-2 jalapenos, seeded and chopped

2 tablespoons fresh chopped cilantro

1/2 cup orange, mango, or pineapple juice

1 tablespoon lime juice
1 tablespoon olive oil
½ teaspoon salt

1 teaspoon sugar

In a medium bowl, whisk together jalapenos, cilantro, orange juice, lime juice, olive oil, salt, and sugar. In a large bowl, combine strawberries, sweet peppers, garlic, and onion. Combine liquid and fruit/pepper mixture. Cover and chill for 30 minutes.