The Farmers Market was well represented at Living the Good Life . See pictures and recipes below.

Come for breakfast at Queen Street Deli's table. You will LOVE it !!

Scroll down to see the winning recipes from the recent Lenoir County Fair 

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Lenoir County Farmers Market News

Vernon Park Mall was full of people and delicious food during last Tuesday's Living the Good Life event. Several thousand people attended to sample the different tastings from area restaurants and to familiarize themselves with local businesses and the services which they offer. It was fun
and informative for all.If you missed it this year, be sure to plan to be there next year.

Pictured above is the Farmers Market display featuring all the fresh produce that is still in abundance at our market. As you can see, the cart is full. Come down and shop with our vendors as the Fall crops begin to come in. And while you are there, pick up a frozen casserole or freshly baked cake or pie. Accompanied by some fresh veggies, that would make an easy, delicious and 
carefree dinner.

Congratulations are in store for our great friends at LCC's Culinary Arts program. They won The People's Choice Award, which is voted on by those who attended and tasted the samples. They also received third place in the Culinary Challenge for their dessert, pumpkin tiramisu. Yum, yum ! 

Harvest Pumpkin & Chocolate Tiramisu
5 egg yolks
1/4 cup plus 4 Tbsp granulated sugar, divided
3/4 cup Marsala wine, divided
1 cup heavy whipping cream
1 pound cream cheese, room temperature
1 cup canned pumpkin pie filling
1 ½ cups espresso or very strong coffee
1 Tbsp vanilla bean paste
3 dozen large ladyfingers
Cocoa powder for dusting
1 bar dark chocolate for shaving
Chocolate covered espresso beans for garnish
Place the egg yolks into a medium mixing bowl. Add ¼ cup sugar and whisk until the yolks begin to turn pale in color. Prepare a double boiler by placing the mixing bowl on top of a saucepan filled ¼ full of simmering water. Slowly add 1/2 cup Marsala wine to the egg/sugar mixture and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the pan, and cook until thick. Cover with plastic wrap and refrigerate until cold.
Place the cream cheese in a bowl with the pumpkin pie filling, and stir until smooth; set aside. In another mixing bowl, combine the cream and remaining 4 tablespoons of sugar; whip until not quite stiff. Fold the softened cream cheese/pumpkin mixture into the bowl of whipped cream. Add the chilled egg yolk mixture and gently fold to combine. Cover with plastic wrap and refrigerate for 1 to 2 hours. 
Using a whisk, combine the brewed espresso/coffee with the remaining Marsala and vanilla paste. Arrange the ladyfingers in a single layer in a 9 x 13-inch pan. Spoon a teaspoon or two of the coffee mixture over each ladyfinger, being careful not to completely drench the cookies. Spread 1/3 of the creamy mixture evenly over the top. Sprinkle with a little cocoa powder and a shaving of dark chocolate. Repeat the process 2 more times.
Cover and refrigerate for a several hours before serving. To serve, spoon out helpings into individual bowls and top each with a chocolate covered espresso bean.

Chicken “Lollipops” with Coriander & Mango Chutneys
2 Tbsp soy sauce
12 cloves garlic, roughly chopped
2 serrano chiles, stemmed and sliced
1 2″ piece ginger, peeled and roughly chopped
1/2 cup flour
1/4 cup cornstarch
1 Tbsp paprika
1/4 tsp red food coloring (optional)
1 egg, lightly beaten
Kosher salt, to taste
2 lb. chicken wing drummettes, meat pulled to one end, opposite end trimmed
1 cup Panko bread crumbs
Combine soy sauce, garlic, chiles, ginger, and 2 tbsp. water in a food processor, and process until smooth. Transfer to a large bowl and stir in flour, cornstarch, paprika, food coloring (if you like), egg, and salt; add chicken lollipops, and toss to coat evenly with the marinade. Cover with plastic wrap and let sit at room temperature for 1 hour, or refrigerate for 4 hours.
Preheat oven to 450°F. Dredge chicken drummettes in bread crumbs. Place on a sheet pan that has been sprayed with nonstick cooking spray. Lightly spray chicken with nonstick cooking spray and bake for 12-18 minutes, or until internal temperature reaches 160°F.  Serve with chutneys for dipping. Yield: 6-8 servings.
Mango Chutney
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces 
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup candied ginger, finely chopped
1 garlic clove, minced
1 tsp whole mustard seeds
1/4 tsp red pepper flakes

Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour, stirring occasionally during cooking. Cool and store covered in the refrigerator for up to 1 week. Yield: 1 ½ quarts. 
Coriander Chutney
1/2 tsp cumin seed
1/2 tsp mustard seed
1 bunch of coriander (cilantro), large stems removed
½ bunch fresh Italian parsley
1/4 small onion roughly chopped
1/2″ piece of ginger roughly chopped
2 Serrano chilies (or other spicy green chili)
2 lemons juiced
1 tsp sugar
Salt to taste

Put the cumin and mustard seeds in a small heavy bottomed pan and roast over medium heat until the spices are fragrant, being very careful not to burn! Put the spices in a spice grinder and pulverize. Add everything including the toasted spices into a blender and puree until smooth. Add some water if the chutney is too thick, then adjust salt to taste. Store in an airtight container in the refrigerator for up to one week.

Asian Five-Spice Meatballs with Toasted Coconut Sticky Rice
1 ½ pounds ground turkey
1 cup Panko bread crumbs
2 eggs, lightly beaten
½ medium onion, diced 
3 green onions, thinly sliced
3 Tbsp minced ginger
1 ½ tsp onion powder
1 tsp Chinese five-spice powder
2 Tbsp soy sauce
3 Tbsp each sesame and vegetable oils
1 cup chicken stock
1 tsp minced garlic
½ cup ketchup
8 ounces tomato sauce
3 Tbsp rice vinegar
2 Tbsp honey
3 cups Toasted Coconut Sticky Rice 

For meatballs: In a large bowl, combine the ground turkey, bread crumbs, eggs, onion, half the scallions, 2 Tbsp ginger, onion powder, five-spice powder and half the soy sauce; mix well. Using a small scoop, form into approximately 40 mini meatballs. Preheat a skillet over medium high heat. Working in batches, place a tablespoon each of sesame and vegetable oils in the skillet. Add a third of the meatballs; saute until lightly browned, but not completely cooked through. Repeat with remaining oil and meatballs until all are browned. Place cooked meatballs in a casserole dish that has been sprayed with nonstick cooking spray. Cover and set aside while you prepare the sauce. 

For sauce: Combine the chicken stock, garlic, ketchup, tomato sauce, vinegar and honey, plus the remaining ginger and soy sauce in a saucepan. Bring mixture to a boil; reduce heat to a simmer and cook for 30 minutes to intensify the flavors. Pour over meatballs, cover and cook at 350°F for one hour. Top with remaining green onions  
Toasted Coconut Sticky Rice
1 ½ cups medium grain rice 
2 cups water
1 cup coconut milk
1 tsp salt
½ tsp crushed red pepper flakes
½ tsp curry powder
¼ cup sweetened coconut (toasted)

Rinse the rice twice in lukewarm water and drain very well. Spray bottom of a saucepan with nonstick cooking spray; add rice, water, coconut milk, salt, red pepper flakes and curry powder. Bring mixture to a boil, stirring once to keep rice from sticking to the bottom. Reduce heat to a simmer and cook for 20-25 minutes, or until all of the liquid has been absorbed and rice is cooked through.
To toast coconut: Preheat oven to 350°F. Place coconut on a sheet pan and bake for 4-6 minutes, stirring once, until it is a nice toasty brown color. Cool to room temperature. 
To serve: Scoop a mound rice into a soup bowl. Make an indention into the middle, add a few meatballs and some of the sauce. Top with a sprinkling of toasted coconut and green onions. Turn up the heat with some Srirachi hot sauce if desired. 

Don't forget 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, shrimp, fish, fish stew kits, crabmeat, snow crab claws, scallops, pork skins, frozen casseroles, cookies, ham biscuits...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 ham biscuit or cookie and coffee and join in the comaraderie.

T&A/Adele's Organic Soaps and Lotions

Big Oak Farms

Kettle Style Snacks

Upham Homestead

The Wreath Lady

 Porter Farm, TC Smith Produce, Bruce Coley, Bill Tilghman( S), Putnam Family Farm, Upham Homestead  
will bring fresh eggs, crowder peas, regular tomatoes, okra(green and purple), cucumbers,  string beans, purple, green & golden zucchini, yellow squash,  collards, mustard, turnips, and a variety of 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  (S) will feature this week: sweet potato ham biscuits, coffee, 1/2 and whole pound cakes, Ezekiel bread, whole grain cookies, chicken pot pies, Moravian chicken pot pies, sweet potato chicken pot pies and Shepherds Pies  
  • INNER BANKS SEAFOOD (T &S) fresh(never frozen) salmon, spots, croakers, flounder filets , butter fish, trout, puppy drum for fish stews, fish stew kits, lump crab meat and shrimp. Crab claws(frozen) and Soft Shell Crabs (frozen) will be available while they last. Call 252 524 0902 to pre-order your fish dressed and ready for the frying pan. 
  • DELLA'S DELIGHTS(S)  Heather will not  be present this week or next week. but 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  not be present this week but will return on October 5.  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 has half size pies. Call Diane at 252 560 9753 to place an advance order. She will offer the following items:
                Sourdough breads and dinner rolls
                Whole wheat bread
                Seasonal mini pies ( peach, blueberry)
                Butter Pecan Sweet rolls
                     and perhaps some surprises !
  • BIG OAK FARM (S) will be back with a huge variety of preserves, jams, jellies, relish, hand-carved wooden spoons and lightly-salted peanuts that are wonderful.

Cooking with Tammy Kelly

2013 Lenoir County Fair Baking Contest Results and Recipes!

As always the best of the best bakers in Lenoir County show up to enter the Baking Contest at the Lenoir County Fair! Even better than that, following the judging everyone gets to taste, as long as they last, of course…which generally isn’t very long! In case you missed out, here are some of our blue Ribbon Prize Winners!! Hope you will enjoy! If you think you can give these ladies a “run for their money”, then remember to bring out your favorite baked good, next year for the contest!

Sour Cream Pound Cake

Peggy Stroud – “Best of Show”

½ lb. (2 sticks) butter (room temperature)

3 cups sugar

6 eggs, separated

3 cups all-purpose flour

½ tsp. salt

½ pt. commercial sour cream

¼ tsp. soda

1 tsp. vanilla extract

1 tsp. almond extract


Beat egg whites until stiff peak form and set aside. In large mixer bowl, cream butter and sugar, then add egg yolks. Sift flour 3 times with salt. Mix soda with sour cream; add to butter and sugar mixture alternately with flour. Mix well. Fold in stiffly beaten egg whites and flavorings. Pour batter into well-greased and lightly floured 10 inch tube pan. Bake at 300 degrees for 1½ hours.


Pecan Brittle

Betty Smith – Blue Ribbon Winner

1 c. sugar

½ c. white corn syrup

2 c. pecans

1 tsp. vanilla

T. butter

1 tsp. soda


Cooking directions for 900–watt microwave: Combine sugar and syrup and cook 4 minutes. Stir in nuts and cook 3 minutes. Stir in vanilla and butter and cook 2½ minutes. Stir in soda quickly and spread on a greased cookie sheet. Break into pieces and store in airtight container. Makes approximately 1 pound. A wooden spoon works best for stirring this mixture.


Cooking directions for 1100-watt microwave: Combine sugar and syrup and cook for 3½ minutes. Stir in nuts and cook 2 minutes. Stir in vanilla and butter and cook 2 minutes. Stir in soda quickly and spread on greased cookie sheet. Break into pieces and store in airtight container. Makes approximately 1 pound. A wooden spoon works best for stirring this mixture.


German Chocolate Cake

Glenda Kornegay – Blue Ribbon Winner


1 box German Chocolate cake mix

8 oz. sour cream

4 eggs

¼ cup water

1-4 oz. box instant pudding mix

½ cup oil


Beak 3 minutes put in 3 cake pans. Bake at 350 degrees for 25 minutes or until done.



1½ cups evaporated milk

1½ cups sugar

5 egg yolks, slightly beaten

1½ teaspoons vanilla

¾ cup butter

2 cups coconut

1½ cups pecans


In a boiler put milk, sugar, egg yolks, butter and vanilla. Cook over medium heat until it gets thick about 15 minutes. Add coconut and nuts. Cool and stir until thick. Spread on cake.


Chewy Chocolate Chip Cookies

Sarah Wentz (5-8 year old category) – Blue Ribbon Winner

2 ¼ cup all purpose flour

1 cup butter, softened

1 (3.4 ounce) instant vanilla pudding

1 tsp. vanilla

1 cup chopped nuts

1 tsp. baking soda

¾ cup brown sugar

2 eggs

2 cups semisweet chocolate chips


Preheat oven to 350 degrees. Sift together the flour and baking soda. In bowl, cream together the butter and sugars. Beat in pudding mix, eggs and vanilla. Blend in the flour mixture, and add the chips and nuts. Drop cookies by spoonful’s onto an ungreased cookie sheet. Bake for 10-12 minutes.



Maxine’s Cookies

Betty Davis – Red Ribbon Winner

1 cup granulated sugar

1 cup brown sugar

1 cup vegetable oil

1 cup soft butter

1 egg

1 tsp. salt

1 tsp. baking soda

1 tsp. vanilla

3½ cups all-purpose flour

1 cup Rice Krispies

1 cup quick oats, uncooked

½ cup coconut


Preheat oven to 350 degrees. In a large bowl, mix sugars, oil, egg and butter until evenly blended. Stir in baking soda, salt and flour. Mix well. Add vanilla. Rice Krispies, coconut and oats. Stir again, until dough is even. Drop by teaspoon on an ungreased baking sheet. Bake for 10 to 12 minutes, or until edges are golden. Makes about three dozen cookies.


Vendor List

present this week as far as I know !

Produce Vendors

Bill Tilghman Farm (S)*

Bruce Coley Farm(T & S) *

Porter Farm(S) *

Putnam Family Farms(T ? and S) *

Ronnie Hanchey Produce (will return in October)

T.C. Smith Produce (S)*

Upham Homestead

Eugene Smith

Baked & Canned Goods

Big Oak Farm *

Farmhouse Kitchen & Bakery *

Della's Delights *

Sweet Creations *(returning October 5th)

Queen Street Deli *

Everything Else

Inner Banks Seafood (T & S)*

Adele's Organic Soaps (T & 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.

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.
Copyright © 2013 Lenoir County Farmer's Market, All rights reserved.
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