Saturday, September 21..Peoples Chuch will sell BBQ plates..$7.00

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

Keep watching the newsletter for updates on the SURPRISE EVENT to be held on a Tuesday in October. Yes, that IS a change in plans.

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Lenoir County Farmers Market News


In case you noticed the background music at the market on Saturday, we have the Community Transformation Grant to thank for a complete sound system. We were awarded a grant from them for the system, as well as a vent fan for the room that houses the freezer and cooler. The sound system has a microphone for each section of the market and also uses the wireless microphone we already have. This addition really helps everyone in all three sections to be able to hear our food demos and hear speakers at any other special events we might put on. We also  have the ability to make pertinent announcements to market customers. 
The vent fan will help keep the freezer room cooler, thereby cutting the cost of electricity.
Thank you to the members Community Transformation Grant board for again awarding us money for improvements to our market. 


This is a transition period for our produce vendors. As you are well aware, corn, tomato and butter bean season is over. The summer produce season was cut short by the volumes of rain our area has experienced, so until the Fall crops are ready, most will continue to come to the market on Saturday, and some will come on Tuesday as well. Our seafood vendor, and soap vendor will continue to come on Tuesday and Saturday, as usual.

Please support our vendors. Each of them increases the variety of items available for purchase and keeps the market interesting. Stop by to talk to them and get to know what they do and how they do it.

 Porter Farm, TC Smith Produce, Bruce Coley, Bill Tilghman( S), Putnam Family Farm, Upham Homestead  
will bring fresh eggs, crowder peas, Dixie Lee peas, regular tomatoes, okra(green and purple), cucumbers,  string beans, blueberries,  purple, green & golden zucchini, pattypan squash, yellow squash,  collards, mustard, turnips, and a variety of other leafy greens,  Georgia or SC peaches, cantaloupes and watermelon. 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
  • WILLIAM PEACHEY CONCRETE DESIGNS (S)...perhaps he will be here this never knows.....concrete bird baths, flower pots, pavers and benches.
  • QUEEN STREET DELI  (Swill feature this week: sweet potato ham biscuits, 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, 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  be present this week with a table full of goodies, but if you need something special, do not hesitate to call her at 252 525 9134 to place an order. 
  • SWEET CREATIONS Rhonda and Emily will not be present this week.  They will be back on September 14th and 21st. Call them at 252 558 8481 or 252 560 2651 to place a special order.
  • FARMHOUSE BAKERY  (S) will be present this week. 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

Quick and Easy School Night Suppers 
Well school is back and Labor Day is behind us, so like or not it is time to get back into the schedule of the school year!  With ball games, club meetings and dance class commitments it is tough to accomplish the family meal!  Most of us in my age bracket grew up having a "family meal" and whether we realized or not at the time, we reaped quite a few benefits over mealtime.  Some of the benefits of hosting a family as many nights as possible include; everyone tends to eat a healthier meal, kids learn to love veggies and try new foods, families are less likely to become overweight because you can control the portions, school grades tend to be better, studies show that family dinners help kids say "no" to abusive behaviors such as drugs and alcohol, you will learn more about what your family is doing, there will be less stress in the home, and of course you can put more cash in your pocket!  
The challenge is finding good healthy meals that you can make in minutes and that your whole family will enjoy.  Here are some ideas for quick fix main dishes and more.  
Cheddar Beef Casserole
1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef (or turkey)
1 red bell pepper, seeded and chopped
1 bunch scallions (white and green parts), finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar
Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan; add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving. 
Easy Meat Sauce over Spaghetti Squash
1 medium spaghetti squash
1/2 pound extra-lean ground beef 
1/2 cup chopped onion 
1 tablespoon minced fresh garlic 
1 teaspoon dried oregano 
1/4 teaspoon salt 
3 tablespoons tomato paste 
1 (14.5-ounce) can diced tomatoes, undrained 
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese 
1 tablespoon fresh flat-leaf parsley leaves 
Preheat the oven to 425 degrees F. halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
While squash cooks, heat a large skillet over medium-high heat. Add beef, onion, garlic, oregano, and salt; cook 5 minutes or until beef is browned, stirring to crumble. Stir in tomato paste; cook 1 minute, stirring frequently. Add tomatoes. Bring to a boil; cook 1 minute. Reduce heat to medium-low; cook 3 minutes or until thickened. 
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated Parmesan. Cover with the cooked sauce and top with cheese and parsley.
Personal Pizza Pot Pies
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta (may substitute bacon pieces)
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds pizza dough (prepackaged, like Pillsbury)
1/3 cup olive oil
6 tablespoons grated Parmesan
**Special equipment: 6 (10-ounce) ramekins (or individual baking dishes)
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Sauté until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that is 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving. 
Chicken with TurkeyRoni Marinara Sauce
Cooking spray 
1/2 teaspoon minced fresh garlic 
16 slices Turkey pepperoni, coarsely chopped (you may also use mini turkey ronis)
1/4 teaspoon dried oregano 
1 1/2 cups lower-sodium marinara sauce 
2 tablespoons chopped fresh basil 
2 teaspoons olive oil 
1 1/2 pounds boneless chicken tenders 
1/4 teaspoon freshly ground black pepper 
1 cup shredded part-skim mozzarella cheese 
Preheat broiler to high.  Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Vendor List

present this week as far as I know !

Produce Vendors

Bill Tilghman Farm (S)*

Bruce Coley Farm(S) *

Porter Farm(S) *

Putnam Family Farms *

Ronnie Hanchey Produce (will return inlOctober)

T.C. Smith Produce *

Upham Homestead *

Eugene Smith

Baked & Canned Goods

Big Oak Farm *

Farmhouse Kitchen & Bakery *

Della's Delights *

Sweet Creations (returning Sept. 14 & 21st)

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 *

The Wreath Lady

Barley Hollow Pottery

William Peachey Concrete Designs ?

Natures Touch

Tyndall Family Sunflowers

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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