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Saturday, September 26, 2026 Saturday at the Farmers MarketWelcome fall with local foods, sweet treats, handmade finds, and Dolly Day this Saturday. |
Lenoir County Farmers Market
100 N. Heritage Street, Kinston, NC
Market hours: Tuesday and Saturday, 8 a.m. to 2 p.m.
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Farmers Market Updates for September 26
Join us Saturday, September 26, for Shannon’s Sugar Rush, Pink Ribbon Gifts and More, TJ Design, TC Smith, B&B Eggs, Robin’s Nest, Christi Luv Creations, Holy Granola, Julie Babbin, Pork Skin Man, and SAFE.
Pick up something delicious, browse handmade goods, and enjoy Dolly Day from 10 a.m. to 2 p.m. Come early for the best selection!
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Vendor Lineup Saturday's Vendors |
 Sweet Treats
Shannon’s Sugar Rush
Treat yourself to Hello Dolly bars, banana pudding, and cookies. HANDMADE GIFTS. Pink Ribbon Gifts and More
Browse hand-poured plaster DIY ornaments, wonderfully scented wax melts, and other handmade items.
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Fresh Produce TC SmithStop by TC Smith for fresh local produce. |  |
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Handmade Gifts and Decor TJ DesignBrowse handmade creations from TJ Design this Saturday. |  |
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Fresh Eggs and Banana Nut Bread B&B EggsVisit B&B Eggs for country fresh eggs and Liquid Gold Banana Nut Bread. |  |
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At the Market Saturday Robin’s NestMake Robin’s Nest one of your stops at the market this Saturday. |  |
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At the Market Saturday Julie BabbinStop by Julie Babbin’s table for pimento cheese and other goodies! |  |
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At the Market Saturday Christi Luv CreationsVisit Christi Luv Creations while you shop this Saturday’s market. |  |
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Freshly Baked Granola Holy GranolaPick up a market favorite from Holy Granola. No coffee cake this week. |  |
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Pork Skins & Snacks Pork Skin ManStop by Pork Skin Man for pork skins and market snacks this Saturday. |  |
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Jams & Jellies
SAFE
Shop jams and jellies from SAFE this Saturday.
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Mark Your Calendar Upcoming Events |
 | This Saturday
Dolly Day
Saturday, September 26, 2026, 10 a.m. to 2 p.m.
100 N. Heritage Street, Kinston
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From the seasonal kitchen A taste of fall:
butternut squash.Everything about butternut squash says fall: its orange color, creamy texture, and versatility in sweet and savory dishes. Bring that cozy flavor to your table with enchiladas, risotto, creamy pasta, or a hearty casserole. ROAST IT / STIR IT / TOSS IT / BAKE IT |
01 / FROM THE RECIPE BOX Butternut Squash & Black Bean EnchiladasServes 8 4 cups butternut squash, peeled and diced 2 tablespoons olive oil ½ teaspoon salt ¼ teaspoon black pepper 2 cloves garlic, pressed ½ medium onion, diced 1 15 ounce can black beans, rinsed and drained 2 cups enchilada sauce, divided 2 teaspoons cumin 1 cup pepper jack cheese, shredded 8 flour tortillas (or keto tortillas) 1. In a large bowl, mix squash with olive oil, salt, pepper, garlic and onion. Pour onto a large baking sheet and roast in a 450 degree oven for about 20 minutes, turning halfway through. 2. Return roasted veggies to a large bowl and combine with black beans and cumin. 3. In a 13×9 baking dish, pour 1/4 cup enchilada sauce in bottom of pan to keep tortillas from sticking. Fill each tortilla with squash mixture and place in baking dish. Repeat until all filling is used and tortillas are lined up in dish. Pour remaining sauce over top of tortillas and top with shredded cheese. 4. Cover and bake in a 350 degree oven for 30 minutes. Remove foil and bake an additional 10 minutes to melt cheese. Serve and enjoy! |
02 / FROM THE RECIPE BOX Butternut Squash & Sage RisottoServes 6 8 cups low-sodium chicken broth 3 tablespoons unsalted butter, divided 1 medium butternut squash, peeled and cut into ½ inch pieces, about 4 cups 1 tablespoon fresh sage leaves, chopped 1 teaspoon freshly ground pepper, divided 1 teaspoon salt, divided 1 medium onion, finely chopped 2 cups arborio rice ½ cup dry white wine 1 cup finely shredded Parmesan cheese, plus some for serving 1. Place the broth in a medium saucepan over low heat and keep it at a very low simmer. 2. Melt 1 tablespoon of butter over medium heat in a large, high-sided sauté pan or Dutch oven. Add the butternut squash, sage, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until the squash is lightly caramelized and tender, 10 to 12 minutes. Transfer the squash to a plate and set aside. 3. Melt another 1 tablespoon of butter in the pan. Add the onion and sauté until fragrant and beginning to soften, about 4 minutes. 4. Add the rice and cook, stirring until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice. Add the wine and simmer, stirring constantly, until the wine has completely reduced and the pan is nearly dry, about 3 minutes. 5. Begin incrementally adding the broth one ladle at a time, stirring constantly. Wait until the liquid has been almost completely absorbed by the rice before adding another ladle. After about 12 minutes, stir in the remaining 1/2 teaspoon salt and 3/4 teaspoon pepper and begin tasting the rice to gauge how far it has cooked. 6. Continue adding broth until the rice is al dente (still has a bit of chew), the broth is creamy, and the dish has the consistency of thick porridge, 20 to 30 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space. 7. Remove the pan from the heat. Stir in the reserved squash, Parmesan, and remaining 1 tablespoon butter until melted. Taste and season with salt as needed. Serve immediately, garnishing each bowl with additional Parmesan cheese. |
03 / FROM THE RECIPE BOX Creamy Butternut Squash Pasta12 ounces pasta, such as rigatoni, penne, fettuccine, or shells 1 medium butternut squash, about 2 pounds, peeled, seeded, and cubed 2 tablespoons olive oil 1 teaspoon kosher salt, divided ½ teaspoon black pepper 1 small yellow onion, chopped 4 garlic cloves, minced 2 tablespoons butter 8 fresh sage leaves, thinly sliced ¾ cup vegetable broth or chicken broth ½ cup half-and-half or heavy cream 3/4 cup freshly grated parmesan, plus more for serving ¼ teaspoon nutmeg ¼ teaspoon red pepper flakes, optional ½ cup reserved pasta water 1. Preheat oven to 425°F, toss squash cubes with olive oil, 1/2 teaspoon salt, and black pepper, then spread them on a sheet pan in one layer. 2. Roast for 25 to 30 minutes until squash is fork-tender and browned in spots. 3. While squash roasts, bring a large pot of salted water to a boil and cook pasta until just al dente. Before draining, scoop out 1/2 cup pasta water and keep it nearby. 4. In a large skillet, melt butter over medium heat, add onion, and cook for 5 to 6 minutes until soft and lightly golden. Add garlic and sage, then stir for about 45 seconds until fragrant. 5. Add roasted squash, broth, half-and-half, nutmeg, remaining salt, and red pepper flakes if using. Let it simmer for 3 minutes, then blend until smooth using an immersion blender, or carefully transfer to a regular blender. 6. Pour sauce back into skillet, add parmesan, then stir until glossy. 7. Add pasta and toss slowly, adding reserved pasta water a splash at a time until the sauce coats each piece. 8. Taste and adjust salt before serving. Serve with extra parmesan, cracked pepper, fried sage, and a crisp green salad. For protein, add grilled chicken, crispy chickpeas, sautéed shrimp, or white beans. |
04 / FROM THE RECIPE BOX Butternut Squash Casserole with Pecans & Kale2 cups cubed butternut squash (small, bite-size cubes) 2 cups cubed zucchini 1 medium onion, sliced ½ cup chopped pecans 1/4 cup pumpkin seeds or pepitas (optional) 2 tablespoons olive oil 1 tablespoon sugar free maple syrup 1 cup chopped kale ½ cup shredded cheddar cheese ¼ cup grated Parmesan cheese 2 tablespoons melted butter Salt and pepper to taste 1. Preheat your oven to 400°F. Cut the butternut squash and zucchini into small, bite-size cubes and slice the onion. 2. In a large bowl, toss the squash, zucchini, and onion with olive oil and sugar-free maple syrup. Spread on a baking sheet and roast for 20 minutes. 3. Add the pecans and optional pumpkin seeds to the baking sheet and roast for 5 more minutes. Watch closely so the nuts and seeds do not burn. 4. Lightly sauté the kale with a few drops of water until wilted. 5. Combine the roasted vegetables, nuts, seeds, wilted kale, cheddar, and Parmesan. Transfer to a greased baking dish. 6. Drizzle the melted butter evenly over the top. Bake for 20–25 minutes, until golden and bubbly. |
See You at the MarketBring 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. |
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