Eno River Farmers Market

Recipe: Strawberry Salsa

enoriver — Wed, 02 May 2012 18:54:18 +0000

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.

Hog Day

enoriver — Wed, 02 May 2012 18:33:26 +0000

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.

National Garden Month

enoriver — Tue, 10 Apr 2012 15:56:48 +0000

We couldn’t have ordered better weather for our Fresh Starts/Earth Day event! We loved seeing so many new faces out and about, enjoying Boxcarr Farm’s food truck, our vendors’ delicious samples, gorgeous plants and fresh cut flowers, our children’s activity area, and music by Charles Lamkin.

Join us this weekend for more great food, fun, and community!

Recipe: Oaxacan Tacos

enoriver — Mon, 02 Apr 2012 19:21:34 +0000

Ingredients

2 pounds top sirloin steak, cut into thin strips
salt and pepper to taste
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped

Directions

Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat. Makes 18 tacos.

Recipe courtesy of allrecipes.com

April’s Awesome — No Fooling!

enoriver — Mon, 02 Apr 2012 18:55:32 +0000

This weekend we’re full time, running every Saturday from 8am-12pm! This is going to be a spectacular month filled with delicious food, fun music and storytelling, children’s activities, and more. Join us for fun and good, local food! Bring a friend and lots of totes!

Spring Has Sprung!

enoriver — Tue, 20 Mar 2012 17:36:45 +0000

Spring has officially arrived! We’re transitioning into spring hours, so make note of the following updates in our hours:

March 24th: 10am-12pm

March 31st: 9am-12pm (last official day of winter hours, but we’re starting one hour early!)

April 7th: 8am-12pm (first day of full season hours!)

From April-October, we’ll be open 8am-12pm every Saturday!

It’s Heating Up!

enoriver — Fri, 16 Mar 2012 01:08:42 +0000

Technically, we have 3 more weeks in our winter market, but it sure feels like spring, doesn’t it? Our farmers are busy planting and preparing their farms for the long growing season ahead, and our bakers and crafters are hard at work creating delicious and beautiful products for you to take home. Your intrepid board and new manager are hard at work planning events and entertainment and educational demos. Come out and share the fruits of our labor, and bring a friend! Things are heating up, and we can’t wait to share them with you!

Recipe: Delightful Carrot Cake*

enoriver — Sat, 10 Mar 2012 03:19:14 +0000

1 cup sugar**
1 cup vegetable or coconut oil
3 eggs
1 tsp vanilla extract
3-4 cups shredded carrots (about 5-7 medium carrots)
2 ½ cups unbleached flour
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 tsp baking soda
1/8 tsp salt
1 cup chopped walnuts

Preheat oven to 350 degrees. Grease a 9X13 in baking dish.
Mix sugar, oil, eggs, and vanilla on medium speed just until blended. Mix in carrots. In a separate bowl, stir flour, cinnamon, ginger, nutmeg, baking soda, and salt. Add dry mix to batter, and mix until blended. Stir in walnuts.

Bake for 40-50 minutes, or until toothpick inserted in center of cake comes out clean. Move to rack, and cool completely.

Frosting
2 cups cream cheese, softened
1 tsp vanilla extract
6-7 tablespoons maple syrup or honey

*This all time, naturally vegetarian favorite can easily be made from all organic and some local ingredients. With a few substitutions, it can also be a yummy vegan treat.
**To replace sugar with one cup applesauce, omit one egg.

Fresh Starts/Earth Day

enoriver — Sun, 19 Feb 2012 22:00:05 +0000

Join us on April 21, 2012, 8am-12pm, for our annual Fresh Starts Event!

Recipe: Kale Chips

enoriver — Thu, 05 Jan 2012 01:20:01 +0000

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Only 58 calories per serving!

Recipe courtesy of allrecipes.com