Lenoir County Farmer's Market update July 11, 2026

Fresh summer produce, local vendors and scallop recipes for July 11. View in browser Saturday, July 11, 2026 Lenoir County Farmers Market Shop fresh produce, local eggs, handmade goods, granola, pork skins, funnel cakes and more this Saturday. 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 July 11 This Saturday’s vendor lineup includes TC Smith Produce, B&B Eggs, TJ Designs, Holy Granola and the Porkskin Man. Come shop fresh summer produce, local eggs, handmade goods, granola, pork skins, funnel cakes and other market favorites. Follow the Market on Facebook Market Memories Fourth of July at the Market Fourth of July Celebration Thank You for Celebrating With Us Add your Fourth of July event photos above to share highlights from the market celebration. Vendor Lineup Saturday’s Vendors Fresh Produce TC Smith Produce TC Smith Produce will be at the market with cantaloupes, tomatoes and other seasonal produce. The deep-red tomatoes are Toma tomatoes. The tomatoes with green coloring are heirloom varieties. Fresh Local Eggs B&B Eggs B&B Eggs has an egg special going on now: two dozen eggs for $5. Handmade Gifts and Decor TJ Designs Shop TJ Designs for handmade gifts, decor and creative finds at the market this Saturday. Local Granola Holy Granola Holy Granola offers delicious, all-natural, preservative-free granola made locally. Stop by for a sample. A portion of sales supports youth programs at First Presbyterian Church. Pork Skins and Funnel Cakes Porkskin Man The Porkskin Man will be at the Farmers Market on Saturday, Tuesday and Thursday. Make Your Market List Look for cantaloupes, Toma tomatoes, heirloom tomatoes, fresh eggs, handmade goods, local granola, pork skins, funnel cakes and more. Upcoming Events Mark Your Calendar Cooking with Tammy Kelly National Scallops Day Tammy Kelly National Scallops Day June 2 was recently declared National Scallops Day. Sorry we missed the date, but there is no need to miss out on enjoying fresh scallops. Scallops are considered one of the healthiest seafood choices. They are made up of about 80% protein and have a low fat content, which can help you feel fuller longer. They are also rich in vitamins and minerals and are a good source of antioxidants, which help protect the body against cell damage associated with a range of chronic diseases. Sweet, delicate and quick to cook, scallops might soon become your favorite. They are among the least “fishy” seafood choices, with a buttery, mild taste. They are also one of the easiest ways to bring restaurant-quality seafood to your table at home. Scallops generally fall into two categories: bay scallops and sea scallops. Each has its own strengths in the kitchen. Bay scallops: Smaller and naturally sweeter, bay scallops are excellent in chowders, seafood pasta, casseroles and chilled dishes such as ceviche. Sea scallops: Larger and meatier, sea scallops are ideal for pan-searing, grilling and serving as the centerpiece of a restaurant-style entrée. For an elegant golden-brown crust, sea scallops are usually the best choice. Frozen scallops will maintain their taste and texture best when thawed in the refrigerator. Avoid microwaving them or exposing them to hot water, which can affect their delicate texture. A slow, proper thaw helps scallops stay tender and cook more evenly. I was recently asked whether scallops could be cooked on a George Foreman-type grill. We use ours all the time, and I thought it should provide a good sear. It turns out that it does. To cook scallops on a George Foreman-type grill, preheat the unit and lightly brush the nonstick plates with a high-heat oil. Pat the scallops completely dry and season them. Close the lid and cook for 3 to 5 minutes, until they are opaque throughout. Do not overcook them, or they may become rubbery. Prepare the scallops: Remove the small, tough side muscle, or foot, if it is still attached. Rinse the scallops and pat them very dry with paper towels. Moisture will prevent them from searing properly. Season the scallops: Season both sides simply with salt, pepper and a sprinkle of garlic powder. You may also coat them lightly with a high-smoke-point oil, such as avocado oil. Preheat: Plug in the grill and allow it to preheat fully. Because dual-contact grills cook from the top and bottom at the same time, preheating helps produce a quick, even cook without flipping. Grill: Lightly wipe the plates with cooking oil or butter. Do not use aerosol cooking sprays, because they can damage the nonstick coating. Place the scallops on the lower grate and close the lid. Cook the scallops for 3 to 5 minutes. The exact time will depend on their size. They are done when they become opaque in the middle and feel firm but springy to the touch. Serve: Remove the scallops immediately to prevent overcooking. Serve hot with lemon and parsley. Scallop Piccata Ingredients 12 ounces uncooked spaghetti 1 tablespoon vegetable oil 1 pound large sea scallops, about 22 scallops, thawed if frozen 2 tablespoons unsalted butter 2 cloves garlic, minced 1 large lemon, zested and juiced 1/4 teaspoon crushed red pepper flakes 1/3 cup dry white wine or dry sherry 1 cup heavy cream 3 tablespoons freshly shaved or grated Parmesan cheese, plus more for serving 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon capers, drained and rinsed 2 tablespoons chopped fresh parsley, plus more for garnish Lemon wedges, for serving Crusty bread, for serving Directions Bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring occasionally, until al dente according to the package directions. Meanwhile, pat the scallops dry with paper towels and carefully remove the small side muscle if it is still attached. Sprinkle with a little salt and pepper. Warm the vegetable oil in an extra-large nonstick skillet over medium heat. Once the oil is shimmering, add the scallops in a single layer and sear, undisturbed, for 1 1/2 to 2 minutes. Flip and cook for another 1 1/2 minutes, until translucent in the center and golden brown on the outside. Transfer the scallops to a plate. Add the butter to the skillet. Once melted, stir in the garlic, lemon zest and red pepper flakes. Pour in the wine and cook, stirring, until the alcohol cooks off, about 1 minute. Pour in the cream. When the mixture begins to simmer, reduce the heat to medium-low. Add the Parmesan, salt, pepper, lemon juice and capers. Drain the pasta and transfer it to the skillet with the chopped parsley and scallops. Toss to coat and heat through. Divide the pasta among warm, shallow bowls. Top each serving with four or five scallops, garnish with additional parsley and Parmesan, and serve with lemon wedges and crusty bread. Serves 5. Each serving contains approximately 551 calories, 58 grams carbohydrates, 22 grams protein, 15 grams fat, 939 milligrams sodium, 3 grams fiber and 4 grams sugar. Fresh Scallops in Creamy Parmesan Ingredients 12 large sea scallops, patted dry, about 1 pound 2 tablespoons unsalted butter, divided 1 tablespoon olive oil or another neutral oil 2 to 3 cloves garlic, minced 1 cup heavy cream 1/2 cup freshly grated Parmesan cheese 1/4 teaspoon salt, adjusted to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley, optional, for garnish Directions Pat the scallops completely dry with paper towels to ensure a good sear. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat until the butter melts and sizzles. Add the scallops in a single layer, making sure they do not touch. Sear for 2 to 3 minutes per side, until they develop a golden-brown crust and are opaque in the center. Transfer the scallops to a plate and cover loosely with foil to keep warm. Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the garlic and sauté for 30 to 60 seconds, until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Stir in the Parmesan until fully melted and the sauce thickens slightly, about 2 to 3 minutes. Season with salt and pepper, tasting and adjusting as needed. Return the scallops to the skillet and spoon the sauce over them. Cook for another 1 to 2 minutes, until heated through. Garnish with parsley, if desired, and serve immediately. Serves 2. Scallop Gratin This is a delicious Ina Garten recipe. Ingredients 6 tablespoons unsalted butter 6 large cloves garlic, minced 2 medium shallots, minced 2 ounces thinly sliced prosciutto, minced 4 tablespoons minced fresh parsley, plus more for garnish 2 tablespoons freshly squeezed lemon juice 2 tablespoons Pernod, a French anise-flavored liqueur, or anise extract as a substitute 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 tablespoons good-quality olive oil 1/2 cup panko breadcrumbs 6 tablespoons dry white wine 2 pounds fresh scallops Lemon, for garnish, if desired Directions Preheat the oven to 425 degrees. Arrange six 6-inch round gratin dishes on a sturdy baking sheet. To make the topping, use a hand mixer on low speed to combine the butter, garlic, shallots, prosciutto, parsley, lemon juice, Pernod, salt and pepper. With the mixer still on low, slowly add the olive oil until well combined. Fold in the panko with a rubber spatula and set aside. Place 1 tablespoon wine in the bottom of each gratin dish. With a small, sharp knife, remove the white side muscle and membrane from each scallop and discard. Pat the scallops dry with paper towels and distribute them evenly among the six dishes. Spoon the garlic-butter mixture evenly over the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. For a crustier top, place the dishes under the broiler for about 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley. Serve immediately with crusty French bread. 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 becoming 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