Lenoir County Farmer's Market update August 29, 2026

Saturday vendors, fresh local foods, handmade gifts, granola, eggs, pork skins, and pear recipes. View in browser Saturday, August 29, 2026 Saturday at the Farmers Market Shop local vendors for fresh foods, handmade creations, baked goods, pork skins, and market favorites. Lenoir County Farmers Market 100 N. Heritage Street, Kinston, NC Market hours: Tuesday and Saturday, 8 a.m. to 2 p.m. Farmers Market Updates for August 29 This Saturday's vendor lineup includes Christi Luv Creations, Robin's Nest, B&B Eggs, TJ Designs, TC Smith, Holy Granola, and Rodney Pork Skin Man. Come early for the best selection of fresh local foods, prepared goods, handmade items, and market favorites. Follow the Market on Facebook Vendor Lineup Saturday's Vendors Farmers Market Vendors for August 29, 2026 Christi Luv Creations Robin's Nest B&B Eggs TJ Designs TC Smith Holy Granola Rodney Pork Skin Man Handmade Gifts and Decor TJ Designs Shop handmade creations and market favorites from TJ Designs. Granola and Baked Goods Holy Granola Holy Granola will be there with their delicious and nutritious locally baked granola. Stop by for a sample. They will also have "A Little Taste of Heaven" cinnamon pecan coffee cakes. Supply is limited on coffee cakes, so shop early or text 262-560-1617 to reserve yours. Fresh Eggs, Figs, and Banana Bread B&B Eggs B&B Eggs will have fresh figs, eggs, and banana bread this Saturday. They are in need of clean 12-count and 18-count egg cartons. Bring extras with you if you have them. Fresh Produce TC Smith TC Smith will be at the market Saturday with fresh local produce. Market Vendor Robin's Nest Robin's Nest will be at the market Saturday with local finds and market favorites. Market Vendor Christi Luv Creations Christi Luv Creations will be at the market Saturday with local finds and market favorites. Pork Skins Rodney Pork Skin Man Stop by Rodney Pork Skin Man for fresh pork skins and market snacks. In Season Pears, the Perfect Food Late summer and early fall are the season for welcoming juicy, sweet pears to farmers markets. In Eastern North Carolina, pears are generally in season from about August to October. Pears are one of the few fruits that do not ripen well on the tree. To check ripeness, gently press near the stem. If the neck gives slightly, the pear should be sweet, juicy, and ready to eat. Store ripe pears in the refrigerator for three to five days, and keep firm pears at room temperature until they ripen. Fresh ripe pears are delicious raw, and they also add juicy sweetness to salads, desserts, sides, meats, and smoothies. Recipe Old Fashioned Pear Crumble Ingredients 5 medium pears, peeled, cored, and sliced 1 tablespoon lemon juice 3/4 cup all-purpose flour 1 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 6 tablespoons cold butter, diced Instructions Preheat oven to 375 degrees. Grease an 8-by-8-inch baking dish. Place sliced pears in the dish and drizzle with lemon juice. In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, and salt. Work in diced butter with your fingers until pea-sized lumps form. Pour the mixture over the pears and bake 30 to 35 minutes, until golden brown and bubbling. Serve with ice cream, whipped cream, or a drizzle of cream. Serves six. Recipe Baked Brie with Fresh Pear Topping Ingredients 2 to 3 fresh pears, such as red Anjou 2-pound wheel of brie cheese 1/2 cup pomegranate seeds 10 sprigs thyme 1/2 cup honey 1 baguette Instructions Preheat oven to 350 degrees and let the brie come to room temperature. Remove thyme leaves from the stems and muddle them into the honey. Place brie on a parchment-lined baking sheet and bake 10 to 12 minutes, until liquid in the center. Slice pears into thin wedges. Transfer brie to a platter, arrange pears on top, sprinkle with pomegranate seeds, and drizzle with honey. Serve right away with baguette slices. Serves twelve. Recipe Chicken Salad and Pear Lettuce Cups Ingredients 1 fresh Anjou pear, diced into 1/4-inch pieces 2 cups cooked shredded chicken breast 20 butter lettuce leaves 1/4 large ripe avocado, mashed 2 tablespoons plain Greek yogurt 2 tablespoons mayonnaise, or plain yogurt 2 tablespoons finely chopped chives, plus more for garnish 1 tablespoon lemon juice 1/4 teaspoon sea salt 1/4 teaspoon black pepper 1/4 cup chopped walnuts Instructions Dice pear and set aside. In a large bowl, combine mashed avocado, Greek yogurt, and mayonnaise until smooth. Add chives, lemon juice, salt, and pepper. Fold in chicken, walnuts, and diced pear until evenly coated. Spoon chicken salad into lettuce cups, arrange on a platter, and serve immediately. Makes twenty lettuce cups. Recipe Pear Power Protein Smoothie Ingredients 1 medium Bartlett or Anjou pear 1 cup soy milk 1/2 cup vanilla non-fat Greek yogurt 1 cup fresh spinach 1 teaspoon freshly grated ginger 1/4 teaspoon ground cinnamon 1 teaspoon chia seeds, for topping 1 cup ice Instructions Place pear, milk, yogurt, spinach, ginger, cinnamon, and ice in a blender and blend until smooth. Top with chia seeds. Serves two. Recipe Easy Crockpot Pear Butter Ingredients 8 pears, about 4 pounds, Bartlett or Anjou 1 tablespoon bottled lemon juice 1 1/2 cups brown sugar 2 teaspoons pumpkin pie spice 1/4 teaspoon salt Instructions Peel, core, and cut pears into eighths. Place in a 6-quart slow cooker and toss with lemon juice. Add brown sugar, pumpkin pie spice, and salt, then toss well. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, until pears are very soft. Let cool slightly, then blend carefully with an immersion blender or mash with a potato masher. Yields about five half-pints. Recipe Grilled Pork Chops with Spiced Pears Ingredients 1 1/2 pounds thin-sliced pork chops 1/4 cup brown sugar 1 tablespoon chili powder 1 teaspoon cinnamon 1 teaspoon garlic powder Salt and pepper, to taste 3 pears, peeled and diced 1/3 cup apple cider vinegar 1 tablespoon water 1/2 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon chili powder 1/2 teaspoon cinnamon Kosher salt, to taste Instructions Mix the pork rub ingredients and coat each pork chop. Let pork chops sit at room temperature about 20 minutes before grilling. Grill over medium heat, turning once, until the internal temperature reaches 145 degrees. Let rest five minutes. For the pear chutney, combine pears, vinegar, water, brown sugar, ginger, chili powder, cinnamon, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until pears are soft and the sauce coats them. Serve chutney spooned over the pork chops. Serves eight. See You at the Market Bring your shopping bags, visit this week's vendors, and enjoy fresh local finds at the Lenoir County Farmers Market. Interested in being a vendor? Contact the Lenoir County Farmers Market today! Lenoir County Farmers Market 100 N. Heritage Street, Kinston, NC Facebook: Follow us   unsubscribe from this list | update subscription preferences | view email in browser