Lenoir County Farmer's Market update October 3, 2026

Your October 3 vendor lineup, fresh fall greens, and six apple recipes to try at home. View in browser Saturday, October 3, 2026 Saturday at the Farmers Market Shop fall greens, local favorites, and handmade finds 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 October 3 Join us Saturday, October 3, for TC Smith Produce, Holy Granola, TJ Design, B&B Eggs, Robin’s Nest, Christi Luv Creations, and Pork Skins Man. Stock up on fall greens, sample locally baked granola, and pick up eggs, banana nut bread, scented candles, and more. Come early for the best selection! Follow the Market on Facebook Vendor Lineup Saturday's Vendors Fresh Produce & Pantry Favorites TC Smith Produce We have all our fall greens: mustard, turnip, and hen peck. We also have cabbage collards, sweet potatoes, and more! Come see us for jams, jellies, and pickled veggies, too. Baked in Our Community Kitchen Holy Granola Holy Granola will be at the market on Saturday and Tuesday. This granola is baked in our community kitchen with all-natural, preservative-free ingredients. Stop by for a sample taste. It’s delicious! Handmade Gifts and Decor TJ Design Browse handmade creations from TJ Design this Saturday. Eggs, Banana Nut Bread & Candles B&B Eggs Stop by for eggs, Liquid Gold Banana Nut Bread, and scented candles. At the Market Saturday Robin’s Nest Make Robin’s Nest one of your stops at the market this Saturday. At the Market Saturday Christi Luv Creations Visit Christi Luv Creations while you shop this Saturday’s market. Pork Rinds Rodney - Pork Skin Man Stop by Rodney - Pork Skin Man this Saturday. This Week’s Recipes Fascinating Facts About NC Apples Fall is apple season! From a creamy smoothie to a cozy gratin and sweet desserts, there’s more than one way to enjoy this North Carolina favorite. According to the North Carolina Apple Growers Association, our state has more than 200 commercial apple operations and 9,000 bearing acres of orchards, with the capacity to produce up to 4 million bushels in a year. Four varieties make up most of North Carolina’s production: Red Delicious, Golden Delicious, Rome Beauty, and Gala. Major growing areas include Henderson, Haywood, Wilkes, and Cleveland counties. Peak harvest runs from mid-August through October. Keep apples refrigerated to help them stay crisp, and enjoy them fresh or in your favorite fall recipes. Explore more NC apple facts and apple varieties from the North Carolina Apple Growers Association. 01 / From the Recipe Box Apple Cinnamon Smoothie 2 cups fresh apple chunks 1 ripe banana, frozen or fresh ½ cup Greek yogurt ¼ cup milk, almond milk or oat milk 8 ice cubes ½ teaspoon vanilla extract ¼ teaspoon cinnamon Optional: ½ teaspoon honey or maple syrup 1. Chop the apple. Place all ingredients in a blender, breaking the banana into pieces. 2. Blend until creamy and frothy, stopping and scraping down the sides as necessary. 3. To serve, garnish with an apple slice. Serve immediately or store in a covered jar in the refrigerator for one day. Yields two small smoothies. Each serving contains: 210 calories, 38 g carbohydrates, 4 g fat, 5 g fiber and 8.5 g protein. 02 / From the Recipe Box Apple & Cabbage Slaw 4 cups shredded green cabbage 1 cup shredded red cabbage 2 tart apples, thinly sliced 1 cup carrots, shredded 2 green onions, thinly sliced ½ teaspoon salt, divided 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 2 tablespoons granulated sugar or honey ½ cup mayonnaise 1 tablespoon poppy seeds 1. Prepare the cabbage, apples, carrots and green onions and combine. Sprinkle with ¼ teaspoon salt and stir. 2. In a medium bowl, whisk the apple cider vinegar, Dijon mustard, sugar or honey, mayonnaise, poppy seeds and ¼ teaspoon salt until smooth. 3. Pour the dressing onto the vegetables and stir to combine. Stores up to four days refrigerated. Serves six. Each serving contains: 210 calories, 14 g fat, 20 g carbohydrates, 4 g fiber and 2 g protein. 03 / From the Recipe Box Apple & Root Vegetable Gratin 2 tablespoons butter, plus extra for dish 2 cloves garlic, minced 1½ cups whole milk ½ pound tart apples, cut into ⅛-inch slices ½ pound root vegetables, peeled and cut into 8-inch slices; can use carrots, turnips, rutabaga or butternut squash 1 cup sliced shallots 2 teaspoons chopped fresh thyme Salt and pepper, to taste ½ pound turnips, peeled and cut into ⅛-inch slices; can substitute any other desired root vegetable ¾ cup Gruyere cheese, grated 1. Preheat oven to 375 degrees. Lightly butter a 9-inch square baking dish. 2. Melt butter over medium heat in a saucepan. Add shallots and cook until soft, about seven minutes. Stir in garlic and thyme; cook until fragrant, about two minutes. Pour in milk and bring to a simmer. Remove from heat and season with salt and pepper. 3. Layer apple, turnip and root vegetable slices in the prepared baking dish, seasoning each layer with salt and pepper. Pour warm milk mixture over the top and sprinkle with cheese. 4. Bake until root vegetables are tender and top is golden brown, about 45 minutes. Serves six. Each serving contains: 200 calories, 10 g fat, 22 g carbohydrates, 3 g fiber and 8 g protein. This will vary depending on the root vegetable. 04 / From the Recipe Box Apple Crisp For the fruit: 4 thinly sliced apples, about 6 cups ¼ cup light brown sugar ½ teaspoon cinnamon For the topping: ½ cup all-purpose flour ½ cup old-fashioned rolled oats ⅔ cup light brown sugar ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon nutmeg ¼ teaspoon salt ⅓ cup softened butter 1. Preheat oven to 375 degrees. Grease a small baking dish with butter; 8-, 9- or 10-inch pans will all work. Place the sliced apples in the baking dish. Sprinkle with ¼ cup brown sugar and ½ teaspoon cinnamon. Toss together. 2. Combine the flour, oats, brown sugar, cinnamon, nutmeg and salt for the topping in a medium-size bowl. Add the softened butter and blend with a fork until crumbly. 3. Sprinkle the topping over the apples and bake for 30 to 32 minutes, until the topping is golden brown and the apples are tender. Serve with ice cream or whipped cream. Serves eight. Each serving contains: 304 calories, 58 g carbohydrates, 2 g protein, 8 g fat and 3 g fiber. 05 / From the Recipe Box Chicken & Cheddar Quesadillas with Apple Salsa 1 apple, cored and chopped 1 teaspoon local honey Salt, to taste 2 flour tortillas, or a low-carb version ½ cup sharp cheddar, shredded 1 tablespoon fresh-squeezed lemon juice 1 tablespoon finely chopped red onions Butter, for pan ½ cup cooked and shredded chicken or turkey Handful of baby spinach 1. In a small bowl, combine apples, lemon juice, honey, onions and salt. Set aside. 2. Heat a large skillet over medium heat. Melt a little butter in the pan. Place one tortilla in the pan and sprinkle evenly with the cooked chicken, cheese and spinach. Lay remaining tortilla on top. 3. Cook until cheese just begins to melt and the bottom of the tortilla is golden, two to three minutes. Carefully flip quesadilla and continue to cook until cheese is completely melted and the tortilla is golden, another two to three minutes. Remove from the pan and allow to cool for two minutes. Cut into wedges and serve with the apple salsa. Serves two. Each serving contains: 410 calories, 18 g fat, 41 g carbohydrates, 4 g fiber and 22 g protein. 06 / From the Recipe Box Snickers Apple Salad 10 full-sized Snickers bars 4 medium Granny Smith apples 5.1-ounce box of vanilla instant pudding mix ½ cup milk 16-ounce container of Cool Whip ¼ cup caramel sauce 1. In a medium bowl, mix together the instant pudding mix, milk and Cool Whip until well combined. 2. Dice the candy bars into small pieces and chop the apples into chunks. Fold both the candy and apples into the whipped cream mixture. 3. Drizzle the caramel sauce over the top. Garnish 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