This Friday marks the final weekly schedule for the Duke Farmers Market, but there's still plenty of time to stock up on farm-fresh produce.
As part of the Farmers Market's regular season schedule, this Friday will be the last consecutive week of the market. Following a week off on Aug. 3, the market will be open every other Friday from Aug. 10 to Sept. 24. The hours of operation will remain the same - 11 a.m. to 2 p.m.Read More
Beginning in August, shoppers can expect a variety of new fruits and vegetables, including watermelon, cantaloupe, Zephyr squash and more. Fernrock Farm, which sells cut flowers, will offer drought-tolerant plants that like the sun, such as sedum, a perennial plant that provides ground cover.
The market, which is run by LIVE FOR LIFE, Duke's employee wellness program, hosts about a dozen local farmers and vendors by the Bryan Research Building, off Research Drive. At the market this week, visitors can stop by the Conscious Cuisine table for free samples of vegan meals, which are also available to buy frozen to take home.
Shoppers can also pick up a free copy of Local Foods, Global Flavors: Duke Farmers Market 2012 Recipe Collection at the LIVE FOR LIFE table. The recipe for August is tomato orzo soup, which was submitted to the cookbook by Lucy McMorris, administrative assistant Duke Hospital Administrative System and Nursing Payroll.
"It's easy to make and it's really tasty," McMorris said. "I can just chop up some fresh tomatoes I bought at the market that week. It's easy to find ingredients at the farmers market."
While most farmers or vendors only accept cash, students, faculty and staff can use a Flexible Spending Account or student food points to buy produce from the Duke Campus Farm, Duke's student and employee-run farm. Credit and debit cards can be used with Muddy Dog Roasting, Olifant+Castelo, Brock's Produce ($5 minimum) and Commons Dining.