1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. 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.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Only 58 calories per serving!

Recipe courtesy of allrecipes.com

-Gather up fresh ginger, onions, kale, greens, potatoes and jalapenos from our local vendors.

yes, we even have ginger!

- Mincely chop: garlic, ginger, jalapeno, and one onion.

-Heat a medium sauce pan or wok to medium high

-Once the pan has some heat, drizzle about two table spoons of virgin olive oil in the pan

-Let the oil heat up for about 30 seconds

-Stir in the minced garlic, onions, ginger and pepper. Mix with cumin, salt, pepper, paprika and green or yellow munchi curry (Green Curry can be purchased in any grocery store and loose curry can be purchased at the local Weaver St. Coop or Whole Foods)

-Mix in a can of light coconut milk, a table spoon of soy sauce and a couple of drops of fish sauce (optional). You can add in additional broth depending on how soupy or brothy  you would like the dish

-Once the onions begin to turn clear, you can add your protein of choice. Either marinated chicken or tofu

-Re-spice the whole dish once you have added your protein.

-Steam fresh farm green beans and potatoes separately.

-Once your protein is almost cooked, add in the fresh vegetables and salt and pepper to taste!

-Garnish with lime wedges and cilantro!

-Optional: serve with basmati white or brown rice

Join us Saturday, October 1st at the Farmers Market from 8-12pm and save your appetite for Chapel Hill’s Chirba Chirba Dumplings. They have vegetarian and meat options made from local ingredients.

Next up! Saturday, October 22nd, Durham’s Pie Pushers are back! They have the most delicious biscuits and pizza pies around flavored with southern love and the best produce from our Eno River vendors. Each month they have a special “Farmers Slice” and whether its local chorizo or a vegetarian medley, its gonna be tasty!

Stay tuned for more updates on food truck vendors! What a great way to taste all the fresh produce prepared!

Monday, September 26 at 6:00 pm, Main Library

Find out more about the Orange County artisans using local sources to create bread, cheese, jams, bee products, and more. Get some advice on your own adventures in canning, baking, and pairing your creations.  Panelists will include representatives from Chapel Hill Creamery, Great Harvest Bread, Yugala Baked Goods, Box Turtle Bakery, and Two Chicks Farm.

http://www.co.orange.nc.us/library/OCLocal.asp

-Saturday, September 10th : Joe Woodson

-Saturday, September 24th : Zeke Graves

-Saturday, October 1st: The Jazz Tones

check back as we keep on booking bands!

-Bake stale bread in oven or toaster over for 10 minutes.. Sprinkle with olive oil and spread the bread around the pan

-Chop up tomatoes, cucumbers, sweet peppers, one jalapeno and 1/2 of one red onion

-Sprinkle with aged cheese preferably feta

-Either steam or add canned beans for more protein

-Mix all of the ingredients together and add olive oil, red wine vinegar, cumin, fresh or dried oregano or basil plus salt and pepper

Voila! here is an easy on the go recipe that will be different every time as you try different varieties of tomatoes, peppers or cucumbers!

Events include: bee keeping demos, cheese and bacteria info, soap making and more!

Plus, we now have food truck vendors coming to the market!

Friday, August 26th : Last Friday Art Walk : Stop by our Info table for free food samples and a chance to enter into a raffle drawing to win a free t-shirt from the market!

Saturday, August 27th : Farmers Market 8 aM- 12 pM

& Music by the Percolators : 10 aM- 12 pM

Tuesday, August 30th : Raised Right Local Food Panel  :: 6-7 PM

Hillsborough Public Library Farmer Panel Event : FREE : plus, free food samples!

Discover new ways to find local meat, honey, eggs and poultry, talk about the realities of labels like organic, free-range, and grass-fed, and learn what to look for when choosing cuts for different purposes.  We will have everyone from beekeepers to cattlemen here to answer your questions. Panelists will include representatives from Parker Family Farms, Rogers Cattle Company, Double R Cattle, Coon Rock Farms and others.  Find more information on OCLocal events at http://orangecountync.gov/library/oclocal.asp

Wednesday, August 31st : Farmers Market :: 4-6 pM

Saturday, September 3rd : Farmers Market  : 8aM- 12 pM

Wednesday, September 7th: Wed. Farmers Market : 4 pM – 6 pM

Saturday, September 10th : Sat. Farmers Market : 8aM – 12 pM

Live music by Joe Woodson : 10 aM – 12 pM

Wednesday, September 14th : Wed. Farmers Market : 4 pM – 6 pM

Saturday, September 18th : Sat. Farmers Market : 8aM – 12 pM +

PIE PUSHERS at the market! 9-12 pM

Wednesday, September 21st : Wed. Farmers Market : 4 pM – 6 pM

Saturday, September 24th : Sat. Farmers Market : 8aM – 12 pM +

Live music by Zeke Graves 10am- 12 pM

Wednesday, September 28th : Wed. Farmers Market : 4 pM – 6 pM

Saturday, October 1st : Sat. Farmers Market : 8 aM- 12 pM +

Live music by The Jazz Tones

Plus, some tips on who sells what at the Eno River Farmers Market!

Yogurt Ingredients:

Peppers : one jalapeno or serrano (Two Chicks, Hurtgen Meadows, Walker Farms)

Low-Fat Plain Yougurt

Spices : cumin, olive oil, lime, salt and pepper, basil (Boxcarr, Fickle)

Locally sourced chicken (Fickle Creek, Rogers Cattle)

Chicken Marinade : dijon mustard, cumin, paprika, fresh garlic (Fickle, Timberwood), chopped ginger, lemon, red wine vinegar and oil

Yogurt Ingredients:

-Peppers : one jalapeno or serrano (Two Chicks, Hurtgen Meadows, Walker Farms) for some heat plus one sweet RED Italia Pepper (Farm 42, Hurtgen, Two Chicks, Timberwood Organics)

-Low-Fat Plain Yougurt

-Spices : cumin, olive oil, lime, salt and pepper, basil (Boxcarr, Fickle)

Chicken Ingredients:

red onion, two cloves of garlic, cumin, lemon, salt and pepper

++++++++++++++++++++++++++++++++++++++++++

Directions:

- Marinate chicken in separate mixing bowl using ingredients from the above

-Make sure that the chicken is completely covered with all the oils and spices..

-Place in fridge until you are ready to cook.

Yogurt Sauce:

-Using a blender, mix up the yogurt ingredients

Directions on how to cook the chicken:

- Start by heating up a medium size skillet to medium heat

-Once you feel some heat in the skillet, drizzle a teaspoon of olive oil making sure that the entire pan is covered in oil

-Mix in fresh chopped garlic, red onions, cumin, salt and paprika

-After the onions have started to turn white, place in the chicken

-Cook on both sides for 10 minutes each or until white full inside

-After the chicken is done, place a dollop of your special pepper/ yogurt sauce on top to cool it off.

-Enjoy! Perfect with a summer salad, white wine or light bean salad.