Keep watching the newsletter for updates on the SURPRISE EVENT to be held on a Tuesday in September !!
ALSO...check out our 3 new vendors for Saturday !!!
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Lenoir  County Farmers Market News


On Saturday, we wil have an almost - full house at the market. We are excited to welcome Melanie Quinn of Inner Banks Seafood, Leraine Tolston from Queen Street Deli and The Tyndall Family's Sunflowers. Be sure to come out and support them. Their complete listings are under " TUESDAY AND SATURDAY'S VENDORS " 




WE ARE WORKING ON A BIG SURPRISE DEMO SET FOR ONE TUESDAY IN SEPTEMBER. KEEP  READNG YOUR NEWSLETTER FOR UPDATES. THIS WILL BE LOADS OF FUN. ALL WE KNOW FOR SURE IS THAT IT WILL NOT BE ON THE 24TH, SINCE THAT IS THE DAY OF 'LIVING THE GOOD LIFE' EXPO AT VERNON PARK MALL.




Shown above are market manager, Pat Jenkins and Tammy Kelly, Director of the Lenoir County Cooperative Extension, as they accept a $1000.00 check from Caroline Roberts, chair person of the Lenoir County Community Foundation. This represents a grant awarded the Farmers Market to be used toward the creation of the solar garden planned to power the Rick Holder Farmers Market Annex. We thank the Foundation for their interest and support of our project.



 

A FAMILY AFFAIR


 
Aren't they beautiful?  I mean the sunflowers AND the people ! The people are Lauran Tyndall, daughter Ollie, Lauran's grandmother, Charlotte Jones, Vicki Tyndall and her husband, Dorsey. Perry Tyndall( son of Vicki and Dorsey and husband of Lauran and father of Ollie, as well as being the state championship winning basketball coach at Kinston HighSchool)
was helping them for a while, as they sold these gorgeous sunflowers that were raised on the Tyndall Farm near Kinston. It is one thing to see huge bunches of the flowers in tubs at the market, but to see an entire field of them is breath taking. The Tyndalls will return on Saturday and Tuesday with tubs more flowers to sell. You can call Vicki at 252 523 -522-4652 to order a bunch ahead of time.






 


This bright and happy bag was colored by Matthew Matthijs, grandson of Betty Ruth and Bud Bradshaw. Matthew took our regular market tote(for sale at the market for $3.50) and used the crayons, which are included, and colored his grandmother's market bag. Didn't he do a wonderful job? And what a great way to keep children busy on these rainy afternoons.

 

Saturday & Tuesday's Vendors

NEW VENDORS

INNER BANKS SEAFOOD will have fresh(NEVER FROZEN) flounder filets and medium, large and jumbo shrimp. Stop by to talk to them if you want something special in the weeks ahead.

LERAINE TOLSTON FROM QUEEN STREET DELI will bring Ezekiel Bread, Multi-grain Bread, Whole Grain Cookies, Chicken Pot Pies, Vegetable Chicken Pot Pies, Sweet Potato Chicken Pot Pies, Cream Cheese Potato Salad, Broccoli Salad and Salted Caramel Chocolate Chip Blondies

And the
TYNDALL FAMILY will have those beautiful sunflowers

Please support and welcome our first-time vendors. Each of them increases the variety of items available for purchase and keeps the market interesting.

Our old reliables are:

 Porter Farm, TC Smith Produce, Bruce Coley, Bill Tilghman(Saturday only), Putnam Family Farm, Upham Homestead


will bring fresh eggs, crowder peas, Dixie Lee peas, heirloom tomatoes, regular tomatoes, okra, cucumbers, sweet corn,  string beans, blueberries, napa  beets, lettuce,  purple, green & golden zucchini, pattypan squash, yellow squash,  collards, mustard, turnips, carrots and a variety of other leafy greens,  Georgia or SC peaches, cherries( from somewhere),sprite melons, cantaloupes, local watermelon and whatever else has ripened enough to bring to market.
And yes, there will be no bananas today...or ever at our market !(Someone really asked for bananas on Tuesday !!)

 

  • RODNEY JARMAN will have Kettle Cooked Pork Skins in a variety of flavors, and also boiled and fried peanuts
  • QUEEN STREET DELI is one of our new vendors. Stop by to say hello to Leraine.
  • TYNDALL FAMILY SUNFLOWERS
  • ​ADELES ORGANIC SOAPS & CANDLES
  • INNER BANKS SEAFOOD
  • DELLA'S DELIGHTS  Heather will  be present this week, If you need something special, do not hesitate to call her at 252 525 9134 to place an order. 
  • SWEET CREATIONS Rhonda and Emily wil be present this week and will be bringing home-made ice cream, in addition to their other goodies. Call them at 252 558 8481 or 252 560 2651 to place a special order.
  • FARMHOUSE BAKERY   call Diane at 252 560 9753 to place an advance order. She has added butter pecan rolls, cheese straws & old-fashion Chew Bread, as well as diabetic-friendly Chew Bread and some delicious gluten-free brownies to her menu.
  • Breads
    • Chocolate
    • Apple Praline
    • Lemon
    • Banana Nut
  • Cakes
    • Pound Cake
    • German Chocolate
  • Pies: all with homemade crust
    • Chocolate
    • Lemon
    • Apple
    • Peach
  • BIG OAK FARM will be back with a huge variety of preserves, jams, jellies, salsa, relish, and hand-carved wooden spoons .


Cooking with Tammy Kelly


Now is a Great Time to Buy Some Local Honey  

T.C. SMITH, PORTER FARMS AND JOHN ULHAM HAVE HONEY AT THE MARKET

 
In case you haven’t heard honey is loaded with nutritional benefits and that is especially true of honey produced locally.  Some of the research based health benefits attributed to honey include:
  • Reduces cough and throat irritation, 
  • Aids in prevention of cancer and heart disease, 
  • Assists in blood sugar regulation, honey does contain simple sugar but it is not the same as white sugar, it’s combination of fructose and glucose helps the body regulate blood sugar,
  • Honey is a probiotic and possesses large amounts of friendly bacteria,
  • Heals wounds and burns, and often can be as effective as conventional treatments,
  • Reduces ulcers and other gastrointestinal disorders,
  • Anti-bacterial, and anti-fungal,
  • Contributes to beautiful skin, and 
  • Can increase athletic performance.  
You can purchase honey now at most local Farmer’s Markets, so go get some and try using them in these yummy recipes.  
 
No-Bake Energy Bites
For about 20 bites

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp. vanilla

Mix all the ingredients together.
Refrigerate it for a while in order to make the mix firmer and easier to work with.
Make small balls, bite size, from the mix. Refrigerate.
Optional – Roll the balls in coconut, make it less sticky and adds a little twist too it.
 
Chicken and Asparagus Stir-Fry

1 Tbsp. soy sauce 
1 Tbsp. honey 
2 boneless, skinless chicken breasts cut into bite-sized pieces (about 1-inch) 
1 Tbsp. olive oil 
1 bunch asparagus, cut into bite-sized pieces 
4 cloves garlic, thinly sliced 
2 scallions, chopped 
2 tsp. toasted sesame oil 
(optional) 1 tsp. toasted sesame seeds
 
In a small bowl or in a zip lock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready. Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and sauté until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside. 
 
Remove chicken from marinade, and add to skillet. Sauté until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Sauté for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.
 
Honey Ginger Dijon Glazed Pork Chops
4 – 6 pork loin chops

Glaze
2 tbsp. fresh grated ginger root
1/2 cup honey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. Dijon mustard
 
Simmer together in a small saucepan for about 10 minutes over medium heat.

Grill 4 to 6 pork loin chops and brush repeatedly with the honey, ginger and Dijon glaze.
 
Honey-Soy Broiled Salmon

1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 teaspoon toasted sesame seeds 

Toasting sesame seeds brings out the seeds' full, nutty flavor. Heat the seeds in a dry pan over medium heat, or on a sheet in a 275ºF oven, until golden and fragrant, about 5 minutes.
 
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
 
Preheat broiler. Line a small baking pan with foil and coat with cooking spray.

Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
 
Honey Roasted Red Potatoes

1 pound red potatoes, quartered 
2 tablespoons diced onion 
2 tablespoons butter, melted 
1 tablespoon honey 
1 teaspoon dry mustard 
1 pinch salt 
1 pinch ground black pepper 
 
Preheat oven to 375 degrees. Lightly coat an 11x7 inch-baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.  Bake in the preheated 375 degrees oven for 35 minutes or until tender, stirring halfway through the cooking time.

This is from an ex- confirmed okra hater...just try this...wash the okra, keep stems on, roll it in a little olive oil(lightly coated, not soaked)  put it on a baking sheet in a 375 degree oven until it begins to turn brown(it takes a while)...cool and eat...I think it is WONDERFUL and CRISP and EASY ! If  you try it, be sure to let me know what you think.

Vendor List

present this week


Produce Vendors


Bill Tilghman Farm (S)*

Bruce Coley Farm *

Porter Farm *

Putnam Family Farms *

Ronnie Hanchey Produce (finished until October)

T.C. Smith Produce *

Upham Homestead *



Baked & Canned Goods


Big Oak Farm *

Farmhouse Kitchen & Bakery *

Della's Delights  *

Sweet Creations *

Queen Street Deli *


Everything Else


 The Tyndall Family Sunflowers *

Inner Banks Seafood *

Adele's Organic Soaps *

Snow Angels Shaved Ice*

Rodney Jarman Kettle Cooked Pork Skins, Boiled  & Fried Peanuts *


The Wreath Lady

Barbara Sebald Heirloom Tomato Plants( will bring heirloom tomatoes as soon as they are ready)
 
Hawk Sauce BBQ Elixer

Barley Hollow Pottery


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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