Lenoir County Farmer's Market update September 5, 2026

Saturday vendors, eggs, banana bread, handmade gifts, fresh produce, granola, coffee cakes, pork skins, upcoming events, and Art of the Palette recipes. View in browser Saturday, September 5, 2026 Saturday at the Farmers Market Shop local vendors for fresh foods, handmade creations, baked goods, pork skins, pimento cheese, 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 September 5 This Saturday's vendor lineup includes B&B Eggs, Robin's Nest, TJ Design, TC Smith, Holy Granola, Julie Babbin, Rodney Pork Skin Man, and Christi Luv Creations. 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 Handmade Gifts and Decor TJ Design Shop handmade creations and market favorites from TJ Design. Granola and Coffee Cakes Holy Granola Holy Granola will be at the market with Holy Granola and "A Little Taste of Heaven" cinnamon pecan coffee cakes. Fresh Eggs and Banana Bread B&B Eggs B&B Eggs will have eggs and banana bread this Saturday. They are still 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. Pimento Cheese Julie Babbin Julie Babbin will be at the market with pimento cheese. Pork Skins Rodney Pork Skin Man Stop by Rodney Pork Skin Man for fresh pork skins and market snacks. Market Vendor Christi Luv Creations Christi Luv Creations will be at the market Saturday with local finds and market favorites. Upcoming Events Save the Date Fall Plant Sale Saturday, September 19, 2026, 9 a.m. to noon Make plans to stop by the Lenoir County Farmers Market for the Fall Plant Sale. Dolly Day Saturday, September 26th, 2026 10:00 AM - 2:00 PM 100 N. Heritage Street - Kinston Recipes Recipes from the Art of the Palette If you missed The Art of the Palette event at the Community Council for the Arts, you missed a great evening filled with art showings from familiar and new artists, along with many culinary delights. Here are a few of the recipes served at the event, shared with thanks to the Community Council for the Arts, NC Cooperative Extension - Lenoir County Center staff, and the Extension Master Gardener Volunteers of Lenoir County. Recipe Clever Carrot Cheese Balls Ingredients 8 ounces cream cheese, softened 8 ounces extra sharp cheddar cheese, finely shredded and chopped 1/4 teaspoon turmeric 1/4 teaspoon paprika 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1 heaping tablespoon finely minced fried onion 1/8 teaspoon fine sea salt, or more to taste Several sprigs fresh parsley for stems Instructions In a mixing bowl, combine all ingredients except the parsley until smooth. Place the cheese mixture on plastic wrap, shape into a large roll, wrap completely, and refrigerate for about an hour. Divide into sections and shape each piece into a carrot, making one end smaller than the other. Use a butter knife to make small indentations. Refrigerate until ready to serve. Before serving, make a small hole in the wide end of each carrot and insert fresh parsley stems. Serve with breads, crackers, or fresh vegetables. Recipe Honey Lemon Shortbread Cookies Ingredients 3 3/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 1/2 cups unsalted butter, room temperature 3/4 cup packed brown sugar 1/4 cup honey 1 teaspoon lemon zest 2 cups powdered sugar 1 1/2 tablespoons lemon juice, more as needed 2 teaspoons honey Instructions Combine flour, salt, and baking powder in a medium bowl. In a stand mixer, beat butter and brown sugar for about 3 minutes, until light and fluffy. Add honey and lemon zest, then gradually mix in the flour mixture until just combined. Divide dough in half, shape into 2-inch logs, wrap in parchment or wax paper, and freeze overnight. To bake, preheat oven to 350 degrees. Slice dough into 1/4-inch slices and place on lined baking sheets. Bake 10 to 12 minutes, until just golden. Cool completely. For icing, mix powdered sugar and lemon juice until smooth. Add honey and thin with more lemon juice if needed. Drizzle over cooled cookies and let icing harden. Yields about five dozen. Recipe Mediterranean Pesto Cream Cheese Spread Ingredients 4 ounces goat cheese or crumbled feta 8 ounces cream cheese 6 ounces basil pesto, homemade or store bought 6 ounces sun dried tomato spread Pine nuts or fresh basil leaves, optional garnish Instructions Combine cream cheese with goat cheese or feta. Line a small bowl or mold pan with plastic wrap, then spray with nonstick spray. Spread one-third of the cream cheese mixture into the bowl or mold, then add a layer of basil pesto. Add a second layer of the cream cheese mixture, top with sun dried tomato spread, and finish with a final thin layer of the cream cheese mixture. Wrap and refrigerate 1 to 2 hours or overnight. To serve, unwrap, invert onto a plate, garnish if desired, and serve with crackers or fresh bread. Recipe Pimento Cheese Spread Ingredients 1 8-ounce block sharp cheddar cheese, shredded 1 8-ounce block Colby/cheddar cheese, shredded 1 8-ounce block cream cheese, softened 1 to 2 tablespoons chopped green chilies with juice 1 4-ounce jar diced pimientos 1 cup mayonnaise 1 tablespoon Worcestershire sauce 4 to 5 shakes red pepper 4 to 5 shakes black pepper 1 tablespoon chopped jalapenos, or more to taste Instructions Combine all ingredients and chill. Adjust the amount of jalapenos according to taste. Recipe Crab Salad Ingredients 1 pound flake-style imitation crab meat 1/2 cup celery, finely chopped 1/2 cup red onion, finely chopped 3/4 teaspoon Old Bay seasoning 1/4 teaspoon Cajun seasoning Juice from half a lemon 1/2 cup Duke's mayonnaise 1 tablespoon Dijon mustard 2 tablespoons fresh dill, plus more for garnish Salt and pepper, to taste Instructions Combine all ingredients. For a finer texture, finely chop the onion and celery, then pulse them in a food processor before adding to the remaining ingredients. Chill for at least 4 hours or overnight for flavors to marry. Serves four. 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