🐢 Take it slow this Saturday! Connect and shop local at market

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PARKING AND STREET INFORMATION

The market is located at 501 Foster Street in The Pavilion at Durham Central Park.

Parking can be found on the street around the market, in the parking lot on the corner of Hunt and Foster Street (across from Rise Durham and Urban Durham Realty), in the Ballpark Parking Lot on Corporation Street, and in the Measurement Inc. lot on Morris Street (please note, this lot is now PAID after the first hour — see signage for details). Handicapped parking is available near the corner of Hunt and Foster Street as seen in the map above.

There are also public parking lots along Foster Street and on Morgan Street near the Carolina Theatre.

ANIMAL POLICY

Please note that the Durham Farmers' Market does not allow dogs or other pets in the market area during market hours. Service animals are exempt from this rule. Leashed pets are welcome elsewhere throughout Durham Central Park.

HOURS

Wednesdays: 3 - 6 pm
Saturdays: 8 am - 12 pm

DROP OFFS

Don’t forget that the Durham Farmers’ Market is a drop off location for the Diaper Bank of NC and Book Harvest! Bring your donations to the info table.

NEWS & EVENTS

MARKET MUSIC

Kat Farley and Ira Levy are an eclectic voice-and-guitar duo based in Durham, NC. They play a mixture of folk, blues, and Americana tunes, delighting both in original music and cover songs.

For more information, please visit https://katfarley.com/.

RECIPE OF THE WEEK

For all your end-of-summer potlucks and grill outs, I offer you this NYT Cooking recipe for potato salad with dijon vinaigrette. It’s not your classic creamy potato salad, but it’s bursting with flavor and gives your farmers’ market potatoes their chance to shine!

Ingredients:
3 pounds red new potatoes
¼ cup red wine vinegar
3 tablespoons whole grain Dijon mustard
½ cup olive oil
6 scallions, chopped
½ cup chopped parsley
¼ cup chopped dill
Salt and pepper

Step 1
Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

Step 2
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

Step 3
Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

DOUBLE BUCKS (click images for more info)

VENDOR OFFERINGS + UPDATES FOR 8/22

Each week, our vendors share what they’re planning to bring to market. Click the button below for a sneak peak of the seasonal veggies, local meats, and tasty treats that you can find at market this Saturday!

CLICK HERE FOR A SNEAK PEAK!