Lenoir County Farmer's Market update for May 9, 2026

Fresh from the Lenoir County Farmers Market: vendors, specials, events, and seasonal highlights. View in browser Lenoir County Farmers Market Visit the Lenoir County Farmers Market this week for fresh produce, baked goods, handmade gifts, pantry items, local eggs, books, soaps, and more from local vendors. Follow us on Facebook Market Information Location: 100 N. Heritage Street, Kinston, NC Hours: Tuesday and Saturday, 8 a.m. to 2 p.m. This Week: Stop by for fresh spring produce, baked goods, Mother's Day gift options, handmade items, local eggs, and seasonal recipes from Cooking with Tammy Kelly. Vendors This Week TC Smith Produce Shop TC Smith Produce this week for sharp head cabbage, mustard salad, turnip salad, strawberries, beets, turnip roots, fresh red potatoes, cabbage collards, purple and green onions, squash, zucchini, sweet potatoes, ham hocks, and boiled peanuts.     Seraphim Smith Seraphim Smith will have cinnamon rolls and olive bread available at the market this week. B&B Eggs B&B Eggs will have fresh eggs and Liquid Gold Banana Nut Bread available this week.   Shannon's Sugar Rush Shannon's Sugar Rush will have homemade cookies available this week at the market.   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 Julie Babbin will have pimento cheese and Mother's Day gift baskets available this week.   Kristy Kelly Kristy Kelly will have Beet Chutney, Blueberry Chutney, handmade soaps, exfoliating scrubs, and signed books available this week at the market. Fresh at the Market This week's market offerings include strawberries, beets, fresh red potatoes, cabbage collards, sharp head cabbage, mustard salad, turnip salad, turnip roots, purple and green onions, squash, zucchini, sweet potatoes, ham hocks, boiled peanuts, fresh eggs, breads, cookies, granola, pimento cheese, chutneys, soaps, books, gifts, and handmade décor. Events and Announcements Looking for a local Mother's Day gift? Stop by the market for handmade soaps, exfoliating scrubs, wreaths, jewelry, home décor, custom floral creations, gift baskets, fresh baked goods, and locally made pantry items. 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 Ingredients 6 ounces uncooked wheat orzo, 1 cup 2 tablespoons olive oil 1 onion, diced 2 cloves 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 Ingredients 1 premade 9-inch pie crust 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 as parsley, dill, cilantro, basil, or 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 3 cups spinach and/or arugula and/or romaine 1 large avocado, sliced 1 to 2 large fresh cucumbers, cut into matchsticks 1 cup fresh or roasted red pepper 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 jalapeños, 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 one-fourth of the chicken salad mixture, about ⅔ cup. Next add avocado slices, cucumber sticks, red bell pepper, red onion, and some jalapeño slices. Carefully tuck in the sides of each wrap as you 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 and Broccoli Ingredients 2.5 pounds boneless, skinless chicken breasts, about 3 large chicken breasts, or the equivalent amount of chicken tenders ¾ cup low-sodium soy sauce 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 ½ cups For garnish: chopped chives and 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 degrees. Garnish the chicken and 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