Lenoir County Farmer's Market update for April 25, 2026

Fresh from the Lenoir County Farmers Market: vendors, specials, events, and seasonal highlights. View in browser Lenoir County Farmers Market Your weekly source for local produce, handmade goods, baked treats, and community updates The Lenoir County Farmer’s Market was established to provide a retail outlet for local growers and producers to sell their goods directly to consumers. The market strives to educate consumers on local farm products. practices, and buying local! Follow us on Facebook Market Information Location: 100 N. Heritage Street, Kinston, NC Hours: Tuesday & Saturday, 8 a.m. to 2 p.m. This Week: Karen and Julie are doing Goodness Gracious Great Balls of Flowers. They are making seed bombs with native North Carolina wildflowers to help celebrate this past week's Earth Day! Easy activity for children and adults alike. New Vendor! Shannon's Sugar Rush Shannon’s bringing her homemade, from scratch fabulous cookies Vendors This Week TJ Designs Find wreaths, jewelry, garden flags, home décor, shot glasses, and custom floral creations at Tj Designs this week at the market.   Julie Babbin - Kitchen Pimento cheese, baba ganush, pineapple spring dip, cantaloupe bread, zucchini bread, chocolate chip cookies, frozen sweet potato casserole, frozen chicken stock, grab and go eggplant parmesan for two.  Holy Granola Holy Granola offers a nutritious and delicious treat made with all-natural ingredients, available at the Farmers Market.   Christi's Pens Jelly cats, Hello Kitty, Labubus and everything cute! Above The Briery Strawberries, sweet onions, mustard greens, turnip greens, frozen cooked collards, ham hocks, frozen boiled peanuts, red potatoes sweet potatoes, squash, zucchini, tomatoes, pickling cucumbers, jars items/honey. First harvesting of cabbage collards   Kristy Kelly Kristy Kelly will have books, pepper jelly, chutney, and handmade soap available this week at the market. TC Smith Produce: Shop TC Smith Produce for fresh mustard and turnip greens, sweet potatoes, strawberries, asparagus, and spring onions, plus squash, zucchini, red potatoes, boiled peanuts, ham hocks, frozen collards ready to cook, honey, jar items, and jellies. Events and Announcements   Cooking with Tammy Kelly There is no doubt one of the best things about the changing of the seasons is the abundance of fresh local produce. Meals are much easier to prepare and tend to be much lighter and better for our nutritional health. Give some of these vibrant recipes a try this spring and summer and support your local farmer. Quick Lemon Asparagus Orzo 6 ounces uncooked wheat orzo, 1 cup 2 tablespoons olive oil 1 onion, diced 2 clove garlic, minced 1 extra-large bunch fresh asparagus, ends removed, cut into 1-inch pieces 1 cup snap peas, sliced Salt and pepper to taste 1 small lemon, zested ½ cup fresh herbs, your choice, dill, basil, or parsley ½ cup goat cheese, crumbled, or crumbled feta Cook orzo according to package directions, save 1 cup of the salted pasta water, then drain. In a large skillet heat oil over medium heat. Sauté chopped onion and garlic until fragrant and golden. Add asparagus and snap peas. Lower to medium low. Sauté about 5 additional minutes, until tender crisp, stirring often to combine the vegetables. Season with salt and pepper to taste and add the lemon zest. Add the orzo, still warm, to the skillet with the asparagus and goat or feta cheese. Add the hot pasta water a little at a time until mixture is to your desired consistency. Fold in the herbs of your choice and stir until the mixture is creamy, add more pasta water as needed. Serve immediately while loose. Each 1 ¼ cup serving contains; Calories 243, Sugar 5 g., Sodium 380 g., Fat 10.8 g., Carbohydrates 30 g., Fiber 4.8 g., Protein 10.2 g. Spinach Asparagus Quiche Recipe 1 premade pie crust 9-inch 1 tablespoon olive oil 2 cloves garlic minced 1 bunch fresh asparagus 5 ounces baby spinach 4 large eggs 1 cup whole milk 1 cup shredded Gruyère cheese 1 teaspoon sea salt ½ teaspoon ground black pepper Preheat oven to 350 degrees F. Roll out the dough and place in a 9-inch pie plate, or if using a ready-made crust, defrost according to package directions. Remove the woody ends from the asparagus. Slice the asparagus into small ¼-inch pieces. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the minced garlic and sliced asparagus and cook for 3 minutes, stirring occasionally. Add the spinach and cook just till the spinach has wilted. Spread the spinach-asparagus mixture across the base of the pie dough in an even layer. Crack the eggs into a mixing bowl. Whisk till the yolks break. Add in the milk, half the cheese, and the salt. Whisk till combined. Pour the egg mixture on top of the spinach mixture. Spread the remaining cheese across the eggs. Bake for 45 to 50 minutes or until the center of the quiche has set. Allow the quiche to cool for 5 minutes before slicing and serving. Protein-Packed Green Goddess Chicken Salad Wraps (adapted from an Ambitious Kitchen blog recipe) For the tahini yogurt sauce ½ heaping cup plain Greek yogurt 2 tablespoons tahini, or substitute creamy peanut butter ⅓ cup pickled jalapeños 1 tablespoon pickled jalapeño brine 1 garlic clove, minced 1 heaping cup fresh herbs, your choice, such parsley, dill, cilantro, basil, chives ½ teaspoon kosher salt Freshly ground black pepper For the chicken Roughly 1 pound of cooked chicken, chopped or shredded* Freshly ground salt and pepper, to taste For the wraps 4 large spinach tortillas, or whole wheat or keto wraps are great 3 cups spinach and/or arugula and/or romaine, I like some of each 1 large avocado, sliced 1 to 2 large fresh cucumbers, cut into matchsticks 1 cup fresh or roasted red peppers strips, drained Thinly sliced red onion Pickled jalapeño slices For the sauce, in a high powered blender or food processor, add the yogurt, tahini, pickled jalapenos, the brine, garlic, herbs, salt and pepper. Blend on high until smooth and well combined. Taste and adjust as necessary. For the chicken, in a large bowl, add the chopped or shredded chicken and all of the sauce. Mix with a spoon until well combined and the chicken is well coated. Season with salt and pepper, to taste. To build your wraps, add 1 heaping cup of the spinach/arugula, or romaine, mix to 1 wrap, then top with 1/4th of the chicken salad mixture, about ⅔ cup. Next add avocado slices, cucumber sticks, red bell pepper, red onion, and some jalapeno slices. Carefully tuck in the sides of each wrap as your roll until ingredients are secured inside. You can secure everything together with a toothpick before cutting it in half, if necessary. Makes 4 wraps. Slow Cooker Korean Chicken & Broccoli 2.5 pounds boneless, skinless chicken breasts, about 3 large chicken breasts, or use the equivalent amount of chicken tenders 3/4 cup soy sauce, low sodium ½ cup water 2 tablespoons brown sugar 1 tablespoon local honey 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon sriracha 8 ounces fresh broccoli florets, about 3 1/2 cups For garnish, chopped chives, toasted sesame seeds Add the chicken breasts to a slow cooker. Combine soy sauce, brown sugar, honey, garlic, ginger, and sriracha. Pour about ¾ of the sauce all over the chicken breasts or tenders. Cook the chicken in the sauce on low for 3 hours, then shred the chicken into large chunks with two forks. Add the broccoli and the rest of the sauce. Stir to combine. Put lid back on slow cooker and continue cooking on low for another 45 minutes to an hour, or until a meat thermometer reads the internal temperature of the chicken to be 165°. Garnish the chicken & broccoli with chopped chives and toasted sesame seeds and serve over your rice or your favorite side. Enjoy! Lenoir County Farmers Market 100 N. Heritage Street, Kinston, NC Facebook: Follow us   unsubscribe from this list | update subscription preferences | view email in browser