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Local pastured non-GMO Whole Turkeys Saturday at the Market

Blue Whistler Farm will be at the market Saturday with whole non-GMO pastured turkeys.

 

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vegetables

Move over turkey, it’s all about the sides: Turnip & Kale Gratin

Turkey is good, but it’s all about the sides, right? We’ll have fresh locally-grown kale and turnips at Saturday’s market. Make this recipe and wow your guests. Click the photo for the recipe.

Dandies Farm will have all produce 35% off so you can stuff your family full of delicious sides. They need some vitamins before diving in to those pies. They’ll also have 4 packs of pansies for $1 each.

We’ll also have fresh delicious mushrooms, more veggies from Bumpnose Road Farms and local pastured meats. This is our last market of the season. Come see us and shop for your holiday needs!

Though we won’t be having formal markets until next season we will have Market boxes available starting in December. Interested in buying a box? We have flexible terms – buy once, buy monthly, tailor the plan the way you want it. Email our market manager, durhamrootsmarketmanager@gmail.com to be added to the mailing list. Once we’ve finalized our plans we’ll send you a message with all the details.

meat

Greens, meat & more this week

We’ll have gorgeous greens Saturday. Lots of kale, spinach, chard, lettuces, pac choi and of course that Southern sweetheart collards.

Did you know greens and root veggies taste sweeter after a frost? It’s called cold-sweetening.That’s when plants break down some of their energy into sugars that are stored in their cells. The sugars keep them from freezing and in some years multiple frosts have produced spinach as sweet as apples.

Interested in buying winter produce boxes? Email our manager at durhamrootsmarketmanager@gmail.comfor details.

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meat

Seared Duck Breast 2 Ways

Saturday at the Market. How about duck for dinner? Chef Aldrich of Local 22 Kitchen & Bar recently demonstrated 2 quick and easy duck dinners at the market. Give them a try at home.

2 Blue Whistler Farm duck breasts, about 8 oz. each
salt & pepper
1 small zuchinni
1 small yellow squash
1/2 small white onion

 

1. Score the fat of the duck. Season the meat with salt and pepper about 1 tsp salt and 1/2 tsp pepper.

2. Heat a medium-sized saucepan over hight heat. Don’t add oil. Once the pan is hot put the duck breasts in fat side down and immediately turn heat to medium-low. Allow the duck to cook undisturbed for 5 minutes.

* The duck will render a lot of fat, drain off the fat into a container. The goal is to render the fat from the duck not fry it so continue draining the fat so the pan is generally dry.

3. While the duck renders, slice the zucchini and squash into uniform pieces. Roughly chop the onion. Set the vegetables aside.

4. Using tongs lift the corner of the duck to see if the skin has reached a crisp golden brown and that’s it’s browning evenly, drain the fat. Continue searing the duck, fat side down, another 3 minutes until most of the fat has rendered out, about 1/2 c. total.

5. Once the skin side has browned turn the breasts and cook on the other side about 5 minutes until the meat is just cooked through. Remove from pan and set aside to rest.

6. Add enough duckfat to the pan to lightly coat the bottom and then add the onions. sauté until just cooked through. Add the zucchini and squash and stir fry just until cooked through, adding a bit more fat if necessary. Season with salt and pepper.

That’s it! Enjoy.

Tips: Many folks don’t like duck because it’s oily. The key is to properly render the fat. Low and slow is the mantra. A high sear will get the skin brown but not render the fat so you’ll end up with greasy meat. Patience grasshopper.

A variation: The chef made the recipe as above but at the end removed the vegetables and then deglazed the pan with a 1/2 c. of Cheerwine. Stir the pan to remove all the goodness from the bottom and allow the sauce to reduce by half, about 5 minutes over medium low heat. Drizzle the sauce over the duck and serve alongside the sauteed vegetables from the recipe above and add stoneground grits to sop up all the Cheerwine gravy.

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Shop & Get Entered to Win Great Prize Packs

Shop any market vendor tomorrow and you’ll be entered in a drawing for some fabulous market prizes. Maybe you’ll win our Ode to Vivian prize pack which of course includes pork & #dukes mayonnaise! Beer, brats to sample, a chef’s demo, music and great local meats and veggies too. See you at 9 at Northgate Mall

***One entry per person

 

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