GREAT NEWS....Our own special glimpse into a Chef's Life....Vivian Howard from Chef and the Farmer has willingly volunteered again this season to show us how to prepare seasonal side dishes for the Holiday season. We are so fortunate  to have her interest in our market. How does she do it all? The very special event and tasting will be held at the Market on Saturday, November 23rd about 11 o'clock. What a fabulous treat for the Lenoir County Farmers Market and its' patrons. Don't miss this one !

EXTENDED MARKET HOURS...Open Monday, Tuesday and Wednesday before Thanksgiving...not all vendors will be present every day so watch the newsletter to know who will be where and when



Donna McGee will return to our market on November 9th to take orders for her special order fresh greenery Christmas Wreaths. This is her 3rd season with our market ,and she has many happy customers. She will return on December 3rd with your custom made wreath.


Wild Bill Tilghman reports that he will have a small quantity of rattlesnake stringbeans that the frost didn't get, so if  you love those beans, this will probably be your last chance to get them.

Scroll way down to discover very useful info about peppers ! It could be a Jeopardy question one day !!
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Lenoir County Farmers Market News




Many, many thanks to Master Gardeners Rachel Edwards, Pat Bizzell and Pat Sargeant, and to Ryan Roman, each of whom spent hours planting pansies to enhance the looks of our market. We will enjoy seeing the happy pansy faces throughout the winter months and they will probably until June. Please be sure to thank the ladies, and Ryan, when you see them. Volunteers like these help to make our community a place of beauty and to let others know that we really care about our town's appearance. 



Fran Allison poses proudly with her certificate from the Senior Games which were held in Greenville on October 25th. She played on the basketball team, and did not let the black eye she received slow her down one bit. Fran is as fit and trim as they come and is a shining example of how important a good diet and exercise are to a healthy body. Congratulations, Fran.
 


Photos from the Master Gardeners Pumpkin Day



Shown above is DONOVAN, who loved decorating his pumpkin-shaped cookie and below are Chuck Hill and his family, who came from Winterville to enjoy the day.





I noticed fhe first fresh beets at the market last Saturday. They are so, so good when roasted, they are delicious....and so good for you.

I tried this recipe and loved it. Give it a whirl and see what you think ...





Look at the photos above and note the variety of beautiful Fall produce that is available at our Farmers Market. Sweet potatoes, acorn squash, butternut squash, spaghetti squash, yellow squash, yellow and green squash, zucchini, collards, kale, curly mustard, turnips(with and without the tops), beautiful Swiss chard, broccoli heads, bok choy, tat soy(spinach-like), romaine lettuce ...what a list of beta carotene, fiber and vitamins A, C,and K  filled veggies. Add some of these to your diet for a healthy body that might just help to ward off the nasty winter flu bug. 
There are still tomatoes and green beans on the market shelves , as well, and there are those wonderful beets, containing anti-oxidants, fiber, vitamins and minerals. All of these veggies are also low in calories and in fats, unless, of course, you cook them in bacon grease or fat back !



In addition to the wonderful produce, remember all the other things that our market offers....soaps and lotions, jams, jellies and preserves, hand-carved wooden spoons, peanuts, breads and rolls, sweet rolls, cakes (often available in small half-cakes)and pies(also available in small sizes), local honey, pork skins.....just a great variety of items, so come down and support our vendors and join in the enthusiasm of a local market with local people buying local goods from local farmers and bakers. It is a wonderful community atmosphere. Bring your family, get a brownie,slice of cake or a cookie and join in the comaraderie.





 Porter Farm, TC Smith Produce, Bruce Coley, Bill Tilghman( S), Putnam Family Farm, Upham Homestead , Ronnie Hanchey Produce
will bring fresh eggs(John Upham will have all natural eggs), broccoli,beets, romaine lettuce, Swiss chard, regular tomatoes, cucumbers,  string beans, purple, green & golden zucchini, yellow squash, yellow and green squash, acorn squash, spaghetti squash, butternut squash, collards, tot soy, bok choy, curly mustard, kale, turnips, henpeck and other leafy greens.  Some will be here on Tuesdays and some on Saturdays. It changes as the season goes in to Fall. Watch the newsletter for updates. The items listed are subject to availability.
 

  • RODNEY JARMAN ( S) will have Kettle Cooked Pork Skins in a variety of flavors, and also boiled and fried peanuts
  • QUEEN STREET DELI  (not this week)
  • ​ADELES ORGANIC SOAPS & CANDLES (S)
  • DELLA'S DELIGHTS(S)  Heather will  be present this week . so if you need something special, do not hesitate to call her at 252 525 9134 to place an order. 
  • SWEET CREATIONS (S) Rhonda and Emily will  be not be present this week, with their selections of goodies.. but call them at 252 558 8481 or 252 560 2651 to place a special order.
  • FARMHOUSE BAKERY  (S) will  be present this week She usually brings cakes and pies in small sizes and regular sizes. Call Diane at 252 560 9753 to place an advance order. 
         
  • BIG OAK FARM (S) will be back in 3 weeks with their huge variety of preserves, jams, jellies, relish, hand-carved wooden spoons and lightly-salted peanuts that are wonderful. Try their apple or peach butter on havarti cheese for a delicious hors d'oeuvre or snack.
  •  
  • SNOW ANGELS SHAVED ICE 

Well, Who Knew?

I never knew this! 

Flip the bell peppers over to check their gender. 

The ones with four bumps are female and those with three bumps are male. 

The female peppers are full of seeds, but sweeter and better for eating raw and the males are better for cooking.

Come down to see which ones you are buying!


Cooking with Tammy Kelly

Pumpkins Are Not Just For Jack-O-Lantern

 

Pumpkins, pumpkins everywhere at Halloween!  Once your Jack-O-Lantern is blown out  and you have pumpkins still decorating your front porch, what next?  

Cook them!  Pumpkins are loaded with nutrition and can be used in sweet and savory recipes.  
 
A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids in vision.  Pumpkins are also rich in carotenoids, the compounds that give the gourd their bright orange color, including beta-carotene, which the body converts into a form of vitamin A for additional peeper protection.  Beta-carotene, according to cancer research may play a role in cancer prevention.
 
Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories. This aids in weight loss as well because a fiber-rich diet seems to help people eat less, and thereby shed pounds.
 
As hard as it is to admit, the canned pumpkin retains most of the fiber and nutrients therefore making it almost equally nutritious to the fresh pumpkin.  One note to remember is that when making your own fresh pumpkin puree it can be thinner than canned, so you may need to strain.  
 
Spiced Pumpkin Biscuits
9 ounces all-purpose flour (about 2 cups) 
2 1/2 teaspoons baking powder 
1 1/4 teaspoons pumpkin pie spice 
1/2 teaspoon salt 
5 tablespoons chilled butter, cut into small pieces 
1/3 cup fat-free buttermilk 
3/4 cup canned (or fresh pureed) pumpkin 
3 tablespoons honey 
 
Preheat oven to 400°.
 
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
 
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
 
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Pumpkin Bread with Pecan Topping
3 1/3 cups all-purpose flour (about 15 ounces) 
1 tablespoon baking powder 
2 teaspoons baking soda 
1 teaspoon salt 
1 teaspoon ground cinnamon 
1 teaspoon ground nutmeg 
1/2 teaspoon ground allspice 
2 cups granulated sugar 
1/2 cup egg substitute 
1/2 cup canola oil 
1/2 cup low-fat buttermilk 
2 large eggs 
2/3 cup water 
1 (15-ounce) can pumpkin 
Cooking spray 
1/3 cup chopped pecans 
Preheat oven to 350°.
 
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
 
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
This recipe yields two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. 
 
Pumpkin Dip
(A similar version of this is a big favorite in our office)
3/4 cup (6 ounces) 1/3-less-fat cream cheese 
1/2 cup packed brown sugar 
1/2 cup canned pumpkin 
2 teaspoons maple syrup 
1/2 teaspoon ground cinnamon 
24 apple slices  (can also use Ginger Snaps for dipping)
 
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

Pumpkin and Black Bean Soup
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree 
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
 
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Sauté onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. 


Vendor List


*** Many of you are asking how long the market will be open.  Of course that answer is ultimately up to Mother Nature, but for the last two years, we were never closed....even through the bitter winter. This year, when the weather dictates, we will begin to open in the Rick Holder Farmers Market Annex, the red building adjacent to the market. We hope that the baked good ladies will continue to came, as well as the produce vendors. Keep reading your newsletter for the latest happenings at the market, and we will let you know in advance when we plan to move inside.



present this week as far as I know !


Produce Vendors


Bill Tilghman Farm (S)*

Bruce Coley Farm (finished for the season)

Porter Farm (finished for the season)

Putnam Family Farms(T and S) *

Ronnie Hanchey Produce (T & S) *

T.C. Smith Produce (S)*

Upham Homestead ( S)  *

Eugene Smith



Baked & Canned Goods


Big Oak Farm  (will miss the next 3 Saturdays)

Farmhouse Kitchen & Bakery *

Della's Delights *

Sweet Creations 

Queen Street Deli 


Everything Else


Evelyn's Hand-tied Seasonal Bows *

Adele's Organic Soaps ( S)*

Snow Angels Shaved Ice 

Rodney Jarman Kettle Cooked Pork Skins, Boiled  & Fried Peanuts (T & S)*

The Wreath Lady

Barley Hollow Pottery

Natures Touch

Tyndall Family Sunflowers(next summer)

Hawk Sauce

Barbara Sebald




From the Market Manager...


Please note..that for sanitary reasons, there should be no smoking in the market facility & pets should either be left at home or held in the owner's arms. Vendors often use the floor to store their produce, so a pet's urine could ruin the product, and, of course make it unfit for consumption. Please understand, we love pets, but we also have to comply with food safety standards for Farmers Markets.

Thanks to all of you who are obeying  the correct entrance and exit signs.The use of these will create a safer  shopping experience.
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Farmers Market Produce Rules


All produce sold at the Lenoir County Farmers Market must be raised within a 50 mile radius of Lenoir County and 75% must be raised by the farmer himself.  If an item is not raised by the farmer and not raised within the 50 mile radius, it is to be labeled as to where it was raised and by whom. For instance, peaches from Georgia or South Carolina must be so labeled.

Farm inspections are done  yearly by the market manager and an agriculture agent from the Cooperative Extension office. This is to verify that the farmer is raising what he says and that he has planted the right quantity in respect to the amount he brings to market.
WE ENDEAVOR TO PROTECT THE INTEGRITY OF OUR MARKET BY KEEPING THE PRODUCE FRESH AND LOCALLY GROWN.
Copyright © 2013 Lenoir County Farmer's Market, All rights reserved.
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