Lenoir County Farmer's Market update September 19, 2026

Your September 19 vendor lineup, Saturday’s Plant Sale, upcoming community events, and muscadine recipes. View in browser Saturday, September 19, 2026 Saturday at the Farmers Market Shop local vendors for fresh foods, baked goods, handmade creations, produce, 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 September 19 This Saturday’s vendor lineup includes TC Smith, TJ Design, B&B Eggs, Robin’s Nest, Julie Babbin, Chrisi Luv, Holy Granola, and The 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 Fresh Produce TC Smith Stop by TC Smith for fresh local produce. Handmade Gifts and Decor TJ Design Browse handmade creations from TJ Design this Saturday. Fresh Eggs and Banana Nut Bread B&B Eggs Visit B&B Eggs for country fresh eggs and Liquid Gold Banana Nut Bread. At the Market Saturday Robin’s Nest Make Robin’s Nest one of your stops at the market this Saturday. At the Market Saturday Julie Babbin Julie Babbin will be joining the Saturday lineup. Stop by her table and say hello! At the Market Saturday Chrisi Luv Visit Chrisi Luv while you shop this Saturday’s market. Freshly Baked Granola Holy Granola Pick up a market favorite from Holy Granola. Saturday, Tuesday & Thursday Pork Skins Man Stop by for pork skins and market snacks. Find Pork Skins Man on Saturday, Tuesday, and Thursday. This Saturday & Coming Soon Around the Community Happening This Saturday 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 26, 2026, 10 a.m. to 2 p.m. 100 N. Heritage Street, Kinston Gumbo and Games Monday, October 5, 2026, beginning at 5 p.m. St. Mary's will host a community fundraiser for Mary's Kitchen. The cost is $140 for a party of four and includes chicken-and-sausage gumbo, salad, homemade bread, dessert, and drinks. Food will be served from 5 to 6 p.m., and game night will end at 8 p.m. Vegetarian and gluten-free options are available if requested when making a reservation. Guests should bring supplies for their game of choice. Reserve and pay online; choose Mary's Kitchen from the menu. From the seasonal kitchen Make it muscadine season. Sweet, fragrant, and full of Southern character. Put muscadines to work in a fresh dressing, a colorful salad, a warm crisp, or a savory supper. DRESS IT   /   TOSS IT   /   BAKE IT   /   ROAST IT 01 / FROM THE RECIPE BOX Muscadine Vinaigrette Recipe courtesy of Raleigh City Farm 20 large muscadine grapes 1 teaspoon local honey ¼ teaspoon sea salt 1 tablespoon white wine vinegar ½ cup canola oil 1. Halve and seed the grapes. Squeeze the pulp from the skins. Put all the skins and half the pulp in a food processor; reserve the remaining pulp in a bowl. 2. Add honey, salt, and vinegar. Purée until smooth. If needed, strain out any remaining skin pieces and return the mixture to the processor. 3. With the machine running, slowly add the oil to emulsify. Pour over the reserved pulp and stir to combine. 02 / FROM THE RECIPE BOX Veggies & Muscadine Vinaigrette Salad 3 bell peppers, thinly sliced 5 fresh okra, thinly sliced and roasted 10 cherry or grape tomatoes, halved, or 1–2 larger tomatoes, cut into wedges Romaine lettuce and Muscadine Vinaigrette (recipe above) Goat cheese, feta, blue cheese, or fresh Parmesan Salt and pepper, to taste 1. Toss the peppers, roasted okra, and tomatoes with romaine and the vinaigrette. Season with salt and pepper. 2. Finish with your choice of cheese and an extra drizzle of dressing. 03 / FROM THE RECIPE BOX Muscadine Grape & Gingersnap Crisp Recipe courtesy of Carolina County magazine Filling 6 cups muscadine grapes 1¼ cups sugar ½ cup all-purpose flour Topping 20 small gingersnap cookies 1 cup all-purpose flour ½ teaspoon apple pie spice; pinch of sea salt 3 tablespoons brown sugar + 3 tablespoons white sugar 1 stick cold butter, cut into small pieces 1. Heat the oven to 350°F. Over a bowl to catch the juices, halve the grapes and remove the seeds. Keep the skins and pulp in the bowl. 2. Stir in the filling sugar and flour. Transfer to a 9-inch square baking dish or a 12-inch cast-iron skillet. 3. Break up the cookies and add to a food processor with the remaining topping ingredients except the butter. Add butter and pulse until roughly crumbled. Scatter over the filling. 4. Bake 30–40 minutes, until hot and bubbly. Timing will vary with the depth of the baking dish. 04 / FROM THE RECIPE BOX Muscadine, Kielbasa & Brussels Sprouts Roast 1 (14-ounce) package turkey or pork kielbasa, sliced diagonally 3 cups muscadine or scuppernong grapes, halved and seeded 3 cups fresh Brussels sprouts, trimmed and halved 1 tablespoon olive oil Salt and pepper, to taste Balsamic glaze, for serving 1. Heat the oven to 425°F. Toss the kielbasa, grapes, and sprouts with the olive oil, salt, and pepper. 2. Spread in a roasting pan and bake for 25 minutes. 3. Drizzle with balsamic glaze to serve. Add rice for a heartier meal. 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