Join us this weekend at the Dallas Farmers Market as we make a big dill about all things pickled! Pickles have been crunched for thousands of years, dating back roughly to 2030 B.C. when cucumbers first made their way across Mesopotamia. To preserve these cucumbers for transport, they were soaked in an acidic brine, ultimately resulting in the perfect pairing for any deli sandwich. The modern term “pickle” is believed to have originated from the Dutch word “pekel” or the northern German word “pókel,” both meaning “salt” or “brine,” two key ingredients for the pickling process.

Head to The Shed to pick-le up:

  • Pickles, pickled tomatoes, pickled peaches, pickled peppers: available from T-Rex Pickles
  • Pickles, pickled vegetables: available from Williams Garden
  • Korean pickled cucumbers, Banh Mi pickles: available from K-Mama Kitchen
  • Pickle soup: available from Cooking Borscht
  • Frozen pickle lemonade: available from 413 Farm
  • Pickle shaved ice: available from Clean Cones
  • Hot pickle jam: available from MaDear’s Jellies
  • Pickle candles: available from Kawaii Candle Co.
  • Pickle pet bandanas: available from Lula Pup Shop

And if you’re ready to give pickling a try (see recipe below), cucumbers are available from  Heddin Family Farms, Kelley Produce, and Williams Garden

 

Easy Refrigerator Dill Pickles
Let’s be honest, traditional canning can be a bit intimidating. There’s water baths, precise temperatures, vacuum sealing involved, and while we’re beyond impressed by the folks who have mastered the skill, we’d like to encourage everyone to give refrigerator pickling a try. This recipe states it’s for cucumbers, but feel free to adapt it for other farm-fresh items from The Shed, like green beans, jalapeños, okra, and onions, or add in crushed red pepper for a little extra kick. Recipe here.

 

And while we’re on the subject of fresh produce and preserving, don’t forget about DFM’s under-the-radar resource: Night Market. For those who remember the “old” DFM, filled with produce-packed sheds and lined-up 18-wheelers, the Night Market still has that same energy. Our weekend markets are intentionally focused on locally sourced, seasonal produce, which keeps things smaller and more curated, while Night Market brings the scale and variety that many of our longtime customers still crave. Thursday Night Market runs every week, year-round, from 9:00 p.m. Thursday to 9:00 a.m. Friday (weather permitting). The Sunday Night Market is our seasonal addition, running 9:00 p.m. Saturday to 9:00 a.m. Sunday, usually from May through November.

When planning a visit, please consider the best time to shop is between midnight and 2 a.m. when most vendors are on site and the produce selection is at its peak. Night Market is primarily geared toward wholesale buyers, restaurants, and farm stands, so most goods are sold by the box or pallet; however, this also makes it ideal for individuals looking to stock up on large quantities for pickling, canning, preserving, or fermenting. (A few smaller vendors may sell smaller quantities, but if you’re shopping for just a few pounds of an item, our weekend markets are probably a better fit.) On any given night, we typically host five to eight farmers, and they come ready, not in pickups, but with box trucks and semis full of high-volume, high-quality produce.

If it’s your first time, start with Kelley Produce, our longtime anchor vendor who’s always stocked and ready to help. Regular favorites like Fretwell Farm and Saxon Farms are usually on hand, too. Right now, Fretwell is bringing in beautiful peppers, while Saxon is loaded up with gorgeous tomatoes. You can also stop by the info desk in the center of The Shed to get the full vendor lineup for the night and a heads up on what produce is available. If you’re looking for serious volume, great prices, and a unique way to shop under the lights, Night Market delivers.

Whenever you choose to visit though, come see why the Dallas Farmers Market relishes the chance to bring you the freshest, most flavorful produce around!