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.

View this email in your browser

Lenoir  County Farmers Market News


It doesn't matter how you get here, just as long as you come. Jane Landry arrives by scooter since her 2nd foot surgery, but comes almost every time the market is open. It is a LOT of trouble for Jane and Larry to support the market while Jane is recovering, but they both realize the importance of using fresh produce and homemade jams and baked goodies in their meals. We wish Jane a speedy recovery. She has never lost her spunk !

Lots of folks are lined up to purchase "picked this morning" corn, cantaloupes and other fresh vegetables. 

Inner Banks Seafood has sold out of their lump crabmeat each time they have brought it to the market. I can testify that it is REALLY GOOD ! Their shrimp, crabmeat, cleaned crabs and flounder filets are fresh, never frozen. This week they will have crab legs. (The legs are frozen, since they come from northern waters.) Stop by to say hello to Melanie and try some seafood for yourself.

Adele poses with the beautiful soaps and lotions she makes. Each soap has a healing remedy in its recipe. I bought a pretty green one, a whitish one and a lime green one. I love the way they look and the way they feel. Give them a try !


Saturday & Tuesday's Vendors

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(Saturday only), Putnam Family Farm, Upham Homestead(hopefully)
will bring fresh eggs, crowder peas, Dixie Lee peas, heirloom tomatoes, regular tomatoes, okra(green and purple), cucumbers, sweet corn,  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, local sprite melons, canary melons, cantaloupes and watermelon.

           RODNEY JARMAN will have Kettle Cooked Pork Skins in a variety of flavors, and also boiled and fried peanuts

  • TYNDALL FAMILY SUNFLOWERS (will be back next year)
  • INNER BANKS SEAFOOD fresh(never frozen) flounder filets , crab meat and shrimp(S)
  • DELLA'S DELIGHTS  Heather will  be present this week and on the 24th. 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 return on the 31st. 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, relish, and hand-carved wooden spoons .

Cooking with Tammy Kelly

What's at the Farmer's Market Now!  
Each week I visit the Farmer's Market and take home a bounty of fresh fruits and vegetables.  This week I gathered up lots of bell peppers (you can throw them in anything!), eggplant and even some fresh peaches.  These recipes will give you new and unique ways to stir up this fresh harvest.  Some might have a few more ingredients that I generally use but I think you will find them fresh and easy!
Farmer's Market Roasted Vegetables and Orzo
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional Toppings:
4 scallions, minced (white and green parts)
3/4 pound good feta, 1/2-inch diced (or crumbled)
15 fresh basil leaves, cut into julienne
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, add the scallions, feta, and basil. Serve at room temperature. 
Fresh Veggie Grilled Panzanella
(Panzanella is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale or hard bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar)

Olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/2 large cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small French baguette, cut into 1-inch thick slices
Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm. 
Little Lighter Peach Cobbler
(per serving, without the yogurt topping is only 203 calories)
Nonstick cooking spray
2 1/2 pounds ripe peaches, pitted and cut into large chunks
1 tablespoon cornstarch
1/2 cup plus 2 tablespoons sugar
3/4 cup all-purpose flour
2 tablespoons ground flax seed
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons reduced-fat buttermilk
Non-fat vanilla yogurt or frozen yogurt, for serving, optional
Preheat the oven to 375 degrees. Lightly coat eight 6-ounce ramekins (or small cook safe bowls) with nonstick cooking spray and place on a rimmed baking sheet.
Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well-moistened and large clumps hold together.
Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.
Southern Peach BBQ Sauce
4 cups ripe peaches, pitted and cut into large chunks
1 1/2 cup vinegar 
1 cup cooking oil 
1 cup brown sugar 
3/4 cup maple syrup 
3 tablespoons lemon juice 
2 tablespoons Dijon mustard 
2 tablespoons cornstarch 
1 tablespoons Worcestershire sauce 
1 clove garlic, minced 
1 teaspoon cinnamon 
1/2 teaspoon black pepper 
1/2 teaspoon ground ginger 
Puree peaches in a blender. Dissolve cornstarch in a little water. Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow to cool.  Tastes best on grilled poultry and pork.

Vendor List

present this week as far as I know !

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 *

Eugene Smith

Baked & Canned Goods

Big Oak Farm *

Farmhouse Kitchen & Bakery *

Della's Delights * (August 17 and 24)

Sweet Creations (will return August 31st)

Queen Street Deli *

Everything Else

Inner Banks Seafood *

Adele's Organic Soaps *

Snow Angels Shaved Ice*

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

The Wreath Lady

Barley Hollow Pottery

Natures Touch

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.
unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp