Lenoir County Farmer's Market update May 30, 2026

Produce, eggs, baked goods, cookies, granola, pecans, local crafts, and summer recipes this week. View in browser Saturday, May 30, 2026 Fresh at the Farmers Market Shop local produce, eggs, banana bread, cookies, granola, pecans, crafts, and more at the Lenoir County Farmers Market. Lenoir County Farmers Market 100 N. Heritage Street, Kinston, NC Market hours: Tuesday and Saturday, 8 a.m. to 2 p.m. This Week's Market Lineup Vendors are bringing locally raised lettuce, collards, broccoli, fresh produce, eggs, Liquid Gold Banana Bread, crafts, preservative-free granola, potato chip cookies, fruity pebble cookies, roasted pecans, candied pecans, raw pecans, pecan oil, and more. At the bottom of this week's newsletter, Tammy Kelly shares ideas for making the most of summer produce with spreads, dips, and butters. Follow the Market on Facebook Vendor Lineup FM Vendors for May 30 New Vendor Coachwhip Natural Produce Will Brooks of Coachwhip Natural Produce will be at the market Tuesday with organically raised lettuce, collards, and broccoli. If you are wondering what Coachwhip means, just ask Will. Fresh Produce TV Smith Produce TV Smith Produce will be at the market this week with their fresh, local produce. Eggs, Baked Goods, and Crafts B&B B&B will have eggs, Liquid Gold Banana Bread, and crafts at the market this week. Local Granola Holy Granola Holy Granola will be at the market with locally made, all-natural, preservative-free granola. Handmade Gifts and Decor TJ Designs TJ Designs will be at the market with wreaths, jewelry, garden flags, home decor, shot glasses, and custom floral creations. Fresh Baked Cookies Sugar Rush Shannon Baechman of Sugar Rush will have potato chip cookies and fruity pebble cookies at the market. Pecans and Pecan Oil Mary and David's Farm Mary and David's Farm will have roasted pecans, candied pecans, raw pecans, and pecan oil available. They will be at the market until 12:30 p.m. What to Look For This Week Lettuce, collards, broccoli, fresh produce, eggs, Liquid Gold Banana Bread, crafts, granola, potato chip cookies, fruity pebble cookies, roasted pecans, candied pecans, raw pecans, pecan oil, handmade gifts, and local decor. From the Kitchen Make the Most of Your Summer Produce By Tammy Kelly Extend the life of your favorite fresh summer produce by incorporating it into spreads, dips, and butters. For years I have made apple butter in the fall, but it never occurs to me to use other fruits and vegetables that are ripening to make spreads and butters to enjoy. I have enjoyed homemade garlic butter and even made a strawberry butter. Fresh fruits and vegetables help brighten many recipes, from savory to sweet. Roasted Red Pepper and Tomato Dip Ingredients: 3 medium to large tomatoes, about 1 1/2 pounds, halved 1 red bell pepper, halved and seeded 1 tablespoon extra-virgin olive oil, for roasting Sea salt and freshly ground black pepper 2 cloves garlic, minced 1 small onion, minced 3 tablespoons extra-virgin olive oil, for the dip 1 tablespoon local honey 1 teaspoon fresh squeezed lemon juice 1 teaspoon smoked paprika 1 cup loosely packed fresh flat-leaf parsley Preheat the oven to 400 degrees F. Combine the tomatoes and red pepper in a large bowl and drizzle with the extra-virgin olive oil. Season with salt and pepper, and toss well to coat. Spread the vegetables on a baking sheet, and roast, stirring occasionally, for 45 minutes, until tender. Let cool. In a small bowl, whisk the garlic and onion with the remaining extra-virgin olive oil, honey, lemon juice, paprika, and a pinch of salt. Combine the roasted vegetables, parsley, and marinade in a food processor and pulse several times until mostly smooth, or to desired consistency. Season to taste with salt and black pepper and serve. Serve with crusty bread, crackers, sandwiches, or grilled meats. Strawberry Butter 1/2 cup chopped fresh strawberries 1 stick softened salted butter Combine strawberries and butter in a food processor or blender. Pulse on and off until the butter and strawberries are combined. Serve on toast, or with cream cheese on crackers or bagels. Roasted Fresh Tomato Butter 1 pint cherry or grape tomatoes, or Roma tomatoes 1 teaspoon fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 sticks unsalted butter, softened Place an oven rack about 3 to 4 inches from the broiler element and preheat the oven to broil. Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start releasing their juice, 6 to 8 minutes. Let the tomatoes cool to room temperature. Combine the broiled tomatoes, thyme, salt, and pepper in a food processor. Pulse until the tomatoes are finely chopped. Cut the butter into 1-inch cubes and add it to the food processor. Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for even blending. The tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first. Enjoy it on pasta, spread on toast, on top of baked or grilled chicken, fish, or steak, or served on warm biscuits or muffins. Chili Lime Parmesan Butter 1/2 cup unsalted butter 2 tablespoons parmesan cheese, shredded Zest of 1 lime 1/4 teaspoon chili powder 1/4 teaspoon sea salt, or more to taste Combine softened butter, lime zest, parmesan cheese, chili powder, and salt, and mix until well combined. Form butter into a log, wrap in plastic wrap, and chill until ready to use. Creamy Swedish Summer Spread Adapted from a greenkitchenstories.com recipe 3/4 cup plain Greek yogurt 2 tablespoons capers, coarsely chopped 2 teaspoons Dijon mustard 1 bunch fresh dill Salt and pepper to taste 4 medium-sized boiled potatoes 1 green apple 4 celery stalks 1 large handful dino kale or spinach Stir together yogurt, capers, mustard, dill, salt, and pepper to taste. Chop the potatoes and apples into small cubes, slice the celery thinly, and chop the kale coarsely. Stir everything through the yogurt until all is combined and creamy. Add more Dijon, dill, salt, or pepper if needed. Serve on crisp bread with fresh dill on top. Spicy Radish Butter 1 stick softened salted butter 8 large cleaned and trimmed radishes 1 teaspoon sea salt Grate the radishes on the large side of a box grater and place the grated radish in a fine mesh strainer. Using a spoon, press on the radish flesh to extract as much liquid as possible. Combine the drained radish, softened butter, and salt, and stir until well combined. You can also use a small food processor. Serve radish butter on top of steak, fish, or roasted vegetables, or with crusty bread or crackers. Fresh Spinach and Feta Dip or Spread 7 ounces crumbled feta cheese 2 ounces cream cheese 2 cloves garlic, minced 2 tablespoons fresh lemon juice 2 tablespoons olive oil 2 cups baby spinach leaves Fresh ground black pepper For serving: 1 tablespoon olive oil, 1 tablespoon chopped basil leaves, and 1 teaspoon red pepper flakes, optional. To make the dip or spread, add the feta to the bowl of a food processor or blender along with the cream cheese, garlic cloves, lemon juice, olive oil, spinach leaves, and a good grind of black pepper. Blitz for a couple of minutes, until a smooth, creamy dip forms. If using as a spread, process less. To serve as a dip, transfer the dip onto a serving plate or bowl, then drizzle with the olive oil. Scatter over the chopped basil and chili flakes, then serve with your favorite chips, bread, or cut vegetables. See You at the Market Bring your shopping bags, stop by your favorite vendors, and support local growers, bakers, makers, and farms this week at the Lenoir County Farmers Market. Lenoir County Farmers Market 100 N. Heritage Street, Kinston, NC Facebook: Follow us   unsubscribe from this list | update subscription preferences | view email in browser

```