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Saturday, October 10, 2026
Saturday at the Farmers Market
Shop local favorites and handmade finds, and join the Poster Party this Saturday!
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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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A Little Local, A Little Less Overwhelm
Make a little time for local this weekend. Explore this week’s vendors, upcoming community events, and five recipes to make busy school nights easier.
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Saturday's Vendors |
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Handmade Gifts and Decor
TJ Designs
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Eggs, Baked Goods & Handmade Finds
B&B Eggs
Stop by for eggs, banana nut bread, scented candles, and crafts.
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TC Smith |
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Pimento Cheese
Julie Babbin
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Artwork, Plants & Repurposed Creations
Robin’s Nest
Robin’s Nest will have artwork, succulents and houseplants in unique planters, and repurposed creations. Come by and see what’s new!
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Granola & Coffee Cakes
Holy Granola
Holy Granola and A Little Taste of Heaven coffee cakes will be at the market on Saturday and Tuesday.
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Christi Luv Creations |
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Mark Your Calendar |
Poster Party
Saturday, October 10, 2026 • 10 a.m.–noon
At the Farmers Market.
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LCCOA Senior Center Yard Sale
Saturday, October 17, 2026 • 7 a.m.–1 p.m.
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Printapalooza: A Celebration of All Things Print
Saturday, October 24, 2026 • 10 a.m.–3 p.m.
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Before the Memory Fades Writing Class
Thursday, November 19, 2026
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This Week’s Recipe Feature
Overcome October Overwhelm
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Is it just me or does it feel like time seems to fly into October? As the season changes and schedules get tight and all of sudden, we are counting the days until Thanksgiving and Christmas, it all makes my heart race, lol. Don’t let your family meals suffer, just work on making your family meals quicker and easier. Here are some ideas for your busy school night dilemmas!
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01 / From the Recipe Box
Sheet Pan Cashew Chicken
½ cup soy sauce
6 tablespoons local honey
2 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 teaspoons freshly grated ginger
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 red onion, chopped
2 boneless, skinless chicken breasts, cut into small pieces
1 cup raw unsalted cashew nuts
Brown or white rice, for serving
Toasted sesame seeds, for topping
Green onions or chives, for topping
1. Preheat the oven to 425 degrees. In a bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
2. Place the vegetables on the baking sheet and cover them with half of the sauce. Toss well. Roast in the oven for 12 to 15 minutes. Meanwhile, place the chicken in a bowl and cover it with the remaining sauce.
3. After 15 minutes, push all of the vegetables to one side. Place the chicken pieces in the marinade on the baking sheet. Add the cashews on the sheet as well. Roast for 12 to 15 minutes, until the chicken is cooked through.
4. Toss everything together on the sheet before serving. Serve over rice and sprinkle with the chives or green onions and sesame seeds. Serves 2 to 4.
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02 / From the Recipe Box
Sausage and Kale Frittata
12 large eggs
½ cup whole milk
2 ounces pecorino cheese, grated
¼ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1 small onion, finely chopped
½ pound Italian sausage, casings removed
½ large bunch kale, stems discarded, leaves chopped, about 3 cups
1 cup marinara sauce
6 ounces fresh mozzarella, sliced
Fresh basil leaves
1. Heat oven to 350 degrees. In a large bowl, whisk together eggs, milk, pecorino, ¼ teaspoon salt and ½ teaspoon pepper.
2. Heat oil in a large oven-safe skillet, (cast iron is traditionally used), on medium. Add onion and cook, covered, stirring occasionally, until tender 5 minutes. Add sausage and cook, breaking up with a spoon, until browned, about 5 minutes. Add kale and cook, stirring occasionally, until just wilted, about 1 minute.
3. Reduce heat to low and add egg mixture, stirring to distribute sausage and vegetables. Transfer to oven and bake until almost set, 18 to 20 minutes. Remove from heat and heat broiler.
4. Gently spread sauce over frittata, then top with mozzarella. Broil until the cheese is browned and bubbling, 5 minutes. Top with basil and serve.
Serves 6, each serving contains; Calories 480, Fat 37g., Protein 28g., Carbohydrates 8g., Fiber 2g.
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03 / From the Recipe Box
Easy Manhattan Clam Chowder
½ pound bacon, diced
4 ounces onion, diced
2 large garlic cloves, chopped
4 ounces carrot, chopped
4 ounces bell pepper, diced
10 ounces celery root, peeled and diced (this will reduce the carbohydrates), you can use potatoes
½ cup dry white wine
2 tablespoons tomato paste
½ teaspoon dried thyme
2 bay leaves
4 cups unsalted chicken broth
1 14 ounce can whole plum tomatoes and juice
20 ounce can whole baby clams, or purchase fresh
8 ounce bottle clam juice
6 tablespoons butter or olive oil
¼ cup chopped fresh parsley
Salt and pepper, to taste
1. Peel the celery root with a sharp chef’s knife and cut into ½ to ¾ inch diced pieces.
2. Heat a 5 quart Dutch oven or soup pot, to medium heat. When hot, add just a touch of oil to the pot and then add the bacon. Let the bacon cook until crispy, stirring occasionally, for about 5-6 minutes. Meanwhile chop the rest of the vegetables and get clams ready.
3. Turn the heat down to medium low and add the onion, garlic, green pepper, carrot and celery root, stirring to coat in the bacon grease. Pour in the wine and cover with a lid, letting the vegetables sweat for 2-3 minutes, stirring once or twice. Stir in the thyme, bay leaves and tomato paste.
4. Add the plum tomatoes and their liquid to the pot, either crushing with your hands or cutting them with the kitchen shears right into the pot. Add the chicken broth and clam juice. Turn the heat to medium high and bring the chowder just up to a boil and then turn the heat back down to medium or medium-low so the chowder can simmer for 15 minutes.
5. Add the clams and heat through. Add the butter and stir until it has melted. Add salt to taste and lots of pepper to bring out the savory flavor of the soup. Stir in the parsley and serve.
Serves 8, each serving contains; Calories 321, Fat 22g., Carbohydrates 10g., Fiber 2g., Protein 19g.
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04 / From the Recipe Box
One Pot Easy Pasta
¼ cup extra-virgin olive oil, plus more for drizzling
½ cup yellow onion, diced
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
1/8 teaspoon red pepper flakes, optional to taste
1 pound cherry tomatoes, about 3 cups, halved
½ teaspoon salt
¼ teaspoon black pepper
8 ounces spaghetti noodles
3 cups water
1 cup unsalted chicken stock or broth
¼ cup Parmesan cheese, freshly grated or shredded
1 tablespoon fresh basil, thinly sliced
1. Heat a large high sided skillet or Dutch oven over medium heat. Add ¼ cup olive oil, once hot, add the onion. Cook until fragrant and begins to turn translucent, about 2 minutes.
2. Add the garlic, Italian seasoning, and red pepper flakes, stir, and cook for 30 seconds.
3. Add the tomatoes, salt and pepper. Stir and cook until the tomatoes start to soften, about 2 minutes.
4. Add the pasta, water and chicken stock. Bring the liquid to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 10-12 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn off the heat.
5. Add Parmesan cheese and basil, stir to combine. Drizzle pasta with a little extra-virgin olive oil.
6. Taste and season with more salt and pepper as desired.
7. Garnish with more cheese, basil and black pepper. Divide and serve.
Serves 4, each serving contains; Calories 397, Protein 12g., Fiber 3g., Carbohydrates 51g., Fat 17g.
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05 / From the Recipe Box
Spicy Chicken Fried Rice
3 tablespoons butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
½ cup frozen peas, or canned
2 cloves garlic, minced
Salt and pepper
4 cups cooked and chilled rice
3 green onions, thinly sliced
3-4 tablespoons soy sauce
2 teaspoons oyster sauce
2 cups shredded cooked chicken
2 tablespoons sriracha, more or less to taste
½ teaspoon toasted sesame oil
1. Heat ½ tablespoon of butter in a large skillet over medium-high heat until melted. Add eggs and cook until scrambled, stirring occasionally. Remove eggs and transfer to a separate plate. Scrape down and rinse the pan, if needed.
2. Return the pan to heat. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas, and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add the remaining 1 ½ tablespoons of butter, and stir until melted.
3. Immediately add the rice, green onions, soy sauce and oyster sauce, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add the chicken and the eggs and stir until combined. Add the sesame oil and sriracha, stir to combine. Remove from heat. Serve warm. Serves 4.
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Interested in being a vendor?
Contact the Lenoir County Farmers Market today.
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