Lenoir County Farmer's Market update October 31, 2026

Your October 31 vendors, fall favorites, and live music news for Annual Super Saturday. View in browser Saturday, October 31, 2026 Saturday at the Farmers Market Shop fall produce, local favorites, sweet treats, 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. Fall Favorites at the Market Bring home the flavors of fall this Saturday! Shop fresh produce, local favorites, sweet treats, and handmade finds. Check out our Annual Super Saturday announcement below, now featuring live music from Bobby and Ray. Bring home the flavors of fall this Saturday! Shop fresh produce, local favorites, sweet treats, and handmade finds. Enjoy six comforting slow cooker recipes below, plus community events and our Annual Super Saturday announcement featuring live music from Bobby and Ray. Follow the Market on Facebook Saturday's Vendors Vendor Spotlight TJ Design Visit TJ Design at the market this Saturday and see what’s new! Vendor Spotlight Chrisi Luv Creations Stop by Chrisi Luv Creations this Saturday and discover what’s new at the market! Granola & Coffee Cakes Holy Granola Holy Granola and A Little Taste of Heaven cinnamon pecan coffee cakes will be at the market on Saturday. Both are baked in our community kitchen, which is adjacent to the market. Holy Granola is made from all-natural ingredients with no preservatives! Stop by for a sample taste. Artwork, Plants & Repurposed Creations Robin’s Nest Stop by Robin’s Nest in the middle section to see my original artwork, handmade creations, and a variety of houseplants and succulents. I look forward to seeing everyone! Eggs, Baked Goods & Handmade Finds B&B Eggs Stop by B&B Eggs for eggs, decorative candles, local raw honey, and crafts. Try a sample of my scrumptious Liquid Gold Banana Nut Bread! Sweet Treats Shannon’s Sugar Rush Stop by for Hello Dolly bars and caramel praline cakes! Savory Snacks Rodney Pork Skin Man Visit Rodney Pork Skin Man for pork skins to snack on while you shop or take home to enjoy! Fresh Produce & Country Favorites TC Smith Bring home the flavors of fall from our T.C. Smith Produce booth at the Lenoir County Farmers Market! We’ll have tomatoes, turnip roots, mustard greens, hen peck and turnip salad, cabbage collards, sweet potatoes, red potatoes, apples, onions, squash, and zucchini. Pick up seasoning meat for a pot of greens, honey for something sweet, and apple or cherry cider and muscadine juice to sip on. Come stock up for your next home-cooked supper—we’d love to see you! Mark Your Calendar Lenoir County Farmers Market Annual Super Saturday Saturday, November 21, 2026 Enjoy live music from 10 a.m. to noon: Strummin’ and Singin’ by Bobby and Ray! Calling all bakers, crafters, artists, needle workers, and more! Vendor spaces are free. Contact Market Manager Pat Jenkins at 252-560-1617 to reserve your space by November 4, 2026. Toys for Tots Campaign October 1 through December Support the Marine Corps Reserve Toys for Tots campaign with new, unwrapped toys only. Before the Memory Fades Thursday, November 19, 2026 • 6:30 p.m. 50-minute creative writing workshop Turn a remembered moment into a story with author Kristy Kelly. Kinston-Lenoir County Public Library 510 N. Queen St., Kinston, NC 28501 Cooking with Tammy Kelly Comforting Slow Cooker Soups The nights have finally gotten chilly and what better way to warm your bones than an easy Slow Cooker Soup. Hope you will enjoy these; they are some of my favorite versions. Slow Cooker Broccoli Cauliflower Cheese Soup Ingredients 3 cups broccoli florets chopped 2 cups cauliflower florets chopped 2 cloves of garlic minced ½ cup diced yellow onion 1 large carrot diced 3 ½ cups low sodium vegetable or chicken broth Kosher salt black pepper and hot sauce to taste 1 cup low fat milk 6 ounces extra sharp white cheddar cheese shredded 1 cup plain non-fat Greek yogurt 2% or whole milk may also be used Directions Place the broccoli, cauliflower, carrot, onion, garlic, salt, pepper, hot sauce and vegetable or chicken broth in the slow cooker. Stir everything together then cover with the lid and set to low. Cook for 6-8 hours or until the vegetables are very tender. Use an immersion stick blender or regular blender to purée the soup until it’s smooth. Add in the milk and cheese and blend until the cheese is melted and everything is combined. Blend in the Greek yogurt until combined and the soup is smooth. Taste for seasoning then serve. Serves 4-6, if serving 4, each serving contains; Calories 320, Carbohydrates 25g., Protein 22g., Fat 5g., Sodium 524mg., Fiber 7g., Sugar 11g. Slow Cooker Beer Cheese Soup Ingredients 4 cups chicken broth or stock 16 ounces beer ¼ cup cornstarch ¼ cup unsalted butter, melted 1 cup finely diced carrot 1 cup finely diced white onion 4 ounces cream cheese, softened 8 ounces sharp cheddar cheese shredded Black pepper and salt to taste Directions Combine the chicken broth and beer in a slow cooker. Whisk in the cornstarch until smooth. Add the melted butter, carrots and onions and stir until combined. Cook on low for 6 hours. Add the cream cheese and cook on low for an additional 20 minutes. Stir well, then add the shredded cheddar cheese. Stir until the cheese is melted. Add black pepper and salt to taste. Serve immediately. Serves 6, each serving contains; Calories 227, Carbohydrates 11., Protein 9g., Fat 12g., Sodium 681mg., Fiber 1g., Sugar 3g. Perfect for Fall Wild Rice Soup Ingredients 6 cups vegetable stock (or chicken stock) 1 cup uncooked wild rice, I like to use a Wild Rice Blend 8 ounces baby Bella mushrooms, sliced 2 cloves garlic, minced 2 medium carrots, diced 2 ribs celery, diced 1 large (about 1 pound) sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2 tablespoons Old Bay Seasoning 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*) 2 large handfuls of kale, roughly chopped with thick stems removed Salt and freshly-cracked black pepper Optional, shredded chicken Directions Combine the rinsed wild rice, sliced mushrooms, diced sweet potato, carrots, celery, onion, garlic, bay leaf, seasoning, and broth (plus chicken, if using) to a 5- or 6-quart slow cooker Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the wild rice, sweet potatoes, and vegetables are tender. If you added chicken, breasts or thighs, remove them after cooking, shred them with two forks, and return the meat to the pot. To make a creamier soup, stir in your choice of heavy cream, coconut milk, or a pre-whisked butter and flour mixture. Finish up by adding in the chopped kale or spinach, cover, and let it warm on high for 15 to 20 minutes until slightly thickened and the greens wilt. Remove the bay leaf, taste for salt and pepper, and serve warm. Serves 8. Crockpot Crack Potato Soup Ingredients 30 ounces frozen hashbrowns ,shredded 1 can cream of chicken soup (10.5 ounces) ½ teaspoon black pepper 1 package ranch seasoning mix 4 cups chicken broth 12 bacon slices cooked and chopped 8 oz cream cheese diced 1 ½ cups shredded cheddar cheese Directions In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 slices of chopped bacon. Cook on low for 4-6 hours or high for 3-4 hours. One hour before serving, stir in 1 cup cheddar cheese and the cream cheese. Cover and allow the cheeses to melt. Stir thoroughly to incorporate the cheese. Serve with the remaining cheddar cheese and the chopped bacon. Serves 6. Crockpot Chicken Parmesan Soup Recipe Ingredients 3 boneless chicken breasts or the equivalent in tenders 1 tablespoon minced garlic 1 28 ounce can crushed tomatoes 1 15 ounce can tomato sauce 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 teaspoons Italian Seasoning 4 cups chicken broth 1 cup Parmesan cheese, fresh shredded 1 cup heavy whipping cream 8 ounces rotini pasta For the topping, 1.2 cup bread crumbs 1 tablespoon butter 1 ½ cup shredded mozzarella Directions Combine the chicken breast, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning and chicken broth to the crock pot. Cover the crock pot with lid, and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken. Stir in the shredded Parmesan cheese, heavy whipping cream and rotini pasta. Cover and cook on low for 30 minutes or high for 15 minutes. While the mixture above is cooking, sauté the bread crumbs in the butter in a sauce pan on the stovetop. Top the individual soup servings with mozzarella cheese and bread crumbs. Serves 8. Crockpot Chicken and Dumplings Ingredients 1 pound boneless skinless chicken breasts 1 cup chopped yellow onion 1 cup matchstick carrots 1 cup diced celery 3 cloves garlic, minced 32 oz (1 quart ) chicken stock 1 tablespoon fresh thyme, or 1 teaspoon dried thyme 2 teaspoons freshly cracked black pepper, or to taste Salt, to taste 2 tablespoons cornstarch 1 (12 oz) can evaporated milk For the Dumplings; 2 cups all-purpose flour 1 tablespoon plus 1 teaspoon, baking powder 1 teaspoon freshly cracked black pepper 1 teaspoon salt 1 tablespoon fresh thyme, or 1 teaspoon dried thyme ¾ cup whole milk 4 tablespoons butter, melted Directions Add chicken, onion, carrots, celery, garlic, chicken stock, thyme, pepper and salt to crockpot. Cook for 3 hours on high or 7 hours on low. If not already set to high, set crockpot to the high setting. Remove cooked chicken from crockpot, shred and return to crockpot. To make a slurry, place cornstarch in a bowl and add 4 tablespoons evaporated milk, whisking until smooth. Stir the slurry into the soup, this will help to thicken the soup. Add any remaining evaporated milk to the soup and stir to combine. To make the dumplings, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. Using a medium sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. Place a paper towel or two over the top of the crockpot and then place the lid on top. This will help to catch any condensation from falling on to the tops of your dumplings. Cook dumplings on high heat for one hour. Cut one dumpling in half to make sure they are cooked through. (Your dumplings will possibly bake together on top in your crockpot, if this happens, just gently break them apart into large chunks again with your spatula. They will still taste exactly the same!) If the dumplings are cooked through, serve hot and enjoy! If not, cook an additional 15 minutes and check again. Serves 8. 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