Monthly Archives: August 2016

Farm Market Recipe of the Week: Shishito and Celery Salad

This week we are featuring organic produce from Dogwood Farms: Shishito sweet peppers, which can be occasionally spicy, and fresh picked celery. In addition, we are featuring olive oil from Patricia & Paul. I made a simple salad with them, … Continue reading

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Duke Farms’ Community Garden donates over 2,000lbs of produce to Local Food Banks

For the second year in a row, Duke Farms’ Community Garden has collected produce from our gardeners to donate to local food banks. Last year we were able to over 1500lbs of produce by season’s end. Thus far, this year’s … Continue reading

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Duke Farms Student Conservation Association (SCA) Interns, Summer 2016

Introduction by Kirsten Holt, Manager of Education & Interpretation Each summer Duke Farms partners with the Student Conservation Association to host residential interns on site.  With these interns comes fresh ideas, an enthusiasm for the environment, and a chance to provide young … Continue reading

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Farm Market Recipe of the Week: Tomato Chutney

These last few weeks I’ve been discussing various methods of preserving produce – this is not because I prefer canned vegetables over fresh, but because I prefer to know where my food comes from in the winter months. I may … Continue reading

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Farm Market Recipe of the Week: Pickled Okra

One of the trends we see in farming is that when something is in season, we get more than we need. The rest of the year it is imported from somewhere else. How do you handle this when trying to … Continue reading

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Monarch Migration: Tagging and Mapping

by Jim Hanson, Manager, Digital Media & GIS Cool summer nights remind us that fall is soon approaching. For many birds and insects, this means preparing for migration to overwintering sites in southern, warmer climates. Monarch butterflies are part of this … Continue reading

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Farm Market Recipe of the Week: Salsa Verde-Tomatillo Salsa

Tomatillos, like tomatoes, are technically a fruit in the nightshade family. They are mostly known for being the key ingredient in salsa verde, a Mexican staple. They ripen to a variety of colors: green, yellow and even purple. Their flavor … Continue reading

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Farm Market Recipe of the Week: Zucchini Chips

These last couple weeks have rewarded us with everything from blueberries to peaches, but as summer peaks I wanted to talk about something close to my heart. Farm to Table is an amazing concept, but let’s face it, sometimes the … Continue reading

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