MARKET UPDATE July 21, 2017
Lots of recipe in this one !
MARKET OPEN TUESDAY AND SATURDAY FROM 8 UNTIL 2
Olivia Porter says, "Please support your local farmers !!! "
RIPE AND READY Dixie Lee peas Peaches, shelled butterbeans, heirloom tomatoes, field tomatoes, watermelon, okra, rattlesnake string bean , green beans, new potatoes, cucumbers, onions, local cantaloupe, white corn, bi colored corn, yellow corn, peppers, squash, zucchini, eggplant, collards, bell peppers, hot peppers, cranberry beans ALSO free range eggs, cuts of all natural, hormone free chicken, pork and beef, sausage, hot dogs, pastrami, bacon and several flavors of goat cheese ALSO pork skins in 8 flavors, peanuts and lots of canned products....pickles, beets, peaches, salad dressing to name a few ALSO sunflowers and zinnias, I've been told !!
PULL FOR YOUTH SPORTING CLAY EVENT On September 23rd this fall,
AgCarolina Farm Credit will be hosting a sporting
clays event to raise funds for young people involved in North Carolina FFA and 4-H. The goal of our event is to not only have a great Saturday taking part in a sporting clays event, but also to raise both awareness and funds for young people in our state. Over 250,000 students in our state are involved in either
FFA or 4-H, and we want to continue to provide opportunities for those interested in agriculture to grow in their knowledge and experience. FOR FURTHER INFORMATION ON THIS EVENT, PLEASE CONTACT Taylor Ginn AgCarolina Farm Credit 252-566-2163 - Office 252-413-9217 - Mobile
Vendor List for Saturday Saturday, August 19th National Bee Day the Beekeepers plans for this day
Stay tuned for
Friday, September 8th.....Wings Over the Neuse pick-up
B & B Eggs beautifully colored free range chicken and other kinds of eggs Wild Bill Tilghman Bruce Coley Produce
Saturday, September 23rd...Pull For Youth Sporting Clay Event see info above
Kettle Style Snacks.*..pork skins, pork rinds, fried peanuts
COOKING WITH TAMMY KELLY
Nooherooka All natural beef , pork, free range chicken and eggs also goat cheese in several flavors
Summer Herbal Bounty - Basil
TC Smith Produce
Fresh basil is one of the best parts of summer. It’s a great plant to grow at home because it is low maintenance and from July to September there is always abundance. Basil is refreshing and remarkably versatile. It can liven up a pasta sauce or salad, even a cocktail or dessert. There’s pretty much nothing that that you can’t pair with basil. There are more than 60 types of basil to choose from, but typically we use just a few varieties — the sweet Italian kind, known as Sweet Genovese; Thai basil, most often used in Asian cuisine; and Purple Opal basil, a fun addition to cocktails. To get the strongest basil flavor, add fresh leaves in at the end of your cooking (this may vary with the recipe). However you use it, don’t be shy. Experiment with adding basil to recipes you might not think to use it in. You may be pleasantly surprised. Easiest Caprese Salad 1 pkg. mozzarella (small rounds)
Brothers Farm Porter Farms
Click here to see what's in season...
From the Market Manager... Please note..that for sanitary reasons, there should be no smoking in the market facility &
1 pkg. grape tomatoes or summer fresh whole ones 15-20 leaves of fresh basil (chopped) Olive oil Salt & pepper Slice or wedge tomatoes. Rinse and chop basil. Combine mozzarella, tomatoes, basil, and olive. Sprinkle with salt and pepper to taste. Basil Vinaigrette 1 small garlic clove 1 cup packed basil leaves, coarsely chopped 1/4 cup extra-virgin olive oil 1 1/2 tablespoons Champagne vinegar Pinch of crushed red pepper Salt and freshly ground black pepper In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper. Great with tomato salad, pasta salad, grilled fish, and chicken. Basic Pesto 3 cups herbs such as basil, cilantro, parsley, chives, etc., rinsed 1/4 cup nuts such as almonds, walnuts or pine nuts 2 cloves garlic 1 tsp. freshly squeezed lemon juice (I juiced half a lemon) 3/4 tsp. kosher salt
pets should either be left at home or held in the owner's arms. Vendors often use the floor to store their produce, so a pet's urine could ruin the product, and, of course make it unfit for consumption. Please understand, we love pets, but we also have to comply with food safety standards for Farmers Markets.
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This project received funding from the N.C. Tobacco Trust Fund Commission.
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1 tsp. freshly ground pepper 1/2 cup olive oil 1/2 cup grated dry salty cheese such as Pecorino or Grana Padano or Parmigiano Reggiano
Processed the basil (or other herb), nuts, garlic, lemon juice, salt and pepper until almost smooth, then slowly streamed in the olive oil with the food processor on. Lastly, stir in the Parmesan cheese. To prevent discoloration when storing pesto, it is best to put a thin layer of olive oil over the pesto. Basil and Peach Pork Chops 2 bone-in rib or center-cut chops (4 to 6 ounces each) Kosher salt and freshly ground black pepper 2 tablespoon olive oil 3 peaches, pits removed, cut into 1/4-inch slices 2 teaspoons zest and 2 tablespoons fresh juice from 1 lemon 1 teaspoon sugar 1/2 teaspoon salt Pinch of dried red chili flakes 2 cups fresh raw baby spinach Âź cup fresh basil leaves, roughly chopped 1 tablespoon butter Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature
Farmers Market Produce Rules Click here for a printable PDF of our rules and a vendor application. All produce sold at the Lenoir County Farmers Market must be raised within a 50 mile radius of Lenoir County and 75% must be raised by the farmer himself. If an item is not raised by the farmer and not raised within the 50 mile radius, it is to be labeled as to where it was raised and by whom. For instance, peaches from Georgia or South Carolina must be so labeled. Farm inspections are done yearly by the market manager and an agriculture agent from the Cooperative
registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet. Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes. Divide the spinach between two plates and put the pork chops on top. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil. Divide the peaches between the two plates and then pour the pan juices on top and sprinkle with remaining basil. Serve immediately. Serves 2. Garlic Basil Chicken with Tomatoes 4 boneless, skinless chicken breasts (6 to 8 ounces each) 1 bunch fresh basil Extra-virgin olive oil 2 tablespoons red wine vinegar 1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things 3 cloves garlic, crushed with the side of a large knife or minced 2 cups tomatoes, cut to rough 1-inch chunks (leave cherry tomatoes whole)
Extension office. This is to verify that the farmer is raising what he says and that he has planted the right quantity in respect to the amount he brings to market. WE ENDEAVOR TO PROTECT THE INTEGRITY OF OUR MARKET BY KEEPING THE PRODUCE FRESH AND LOCALLY GROWN.
Click here to see what's in season...
This project received support from the Kinston-Lenoir County Tourism
1/4 cup torn fresh mozzarella cheese Salt and freshly ground black pepper To Prepare Chicken Remove basil leaves from stalks and set the stalks aside. Roughly chop the basil leaves so that you have about 1/4 cup. Whisk 2 tablespoons of olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and a 1/2 teaspoon of black pepper together until the salt has dissolved. Stir in the garlic and basil. Refrigerate and use within 1 to 2 hours. Add chicken breasts to the marinade and marinate for 1 hour and up to 2 hours in the refrigerator. To Complete the Recipe Position oven rack in the middle of the oven and heat the oven to 400 degrees F. Lightly oil one side of a sheet of parchment paper that is large enough to cover the baking dish. (Aluminum foil can also be used). Add the basil stalks set aside from earlier to a baking dish large enough to fit the chicken breasts arranged in one layer. Add the tomatoes then toss with 1/2 a tablespoon of olive oil and a pinch of salt and pepper. Nestle the chicken breasts down into the tomatoes, allowing the tomatoes to gather up the sides of each chicken breast. Throw the garlic cloves from the marinade into the baking dish then cover the dish with parchment paper. Loosely tuck the parchment paper around the
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chicken. Bake until the chicken is opaque all the way through and an internal thermometer reads 165 degrees F when inserted into the thickest part of the breast. Check for doneness around 25 minutes then go from there. Most chicken breasts will take 35 to 40 minutes. Scatter mozzarella on top of each breast then broil on high for about a minute or until the cheese melts. Serve the chicken with the baked tomatoes, juices from the bottom of the baking dish, and more torn basil leaves. Serves 4.
SOME OF THE RECIPES FROM LCC DEMO Balsamic Strawberries 3 pints strawberries 1/3 cup balsamic vinegar 2 Tablespoons honey 1 bay leaf Pinch of salt 1 cup mascarpone cheese ½ cup heavy cream 1 tablespoon sugar Ÿ teaspoon vanilla Boil 1/3 cup balsamic vinegar with 2 tablespoons honey, 1 bay leaf and
a pinch of salt until thick, 4 minutes. Discard the bay leaf; let the syrup cool. Beat 1 cup mascarpone, 1/2 cup heavy cream, 1 tablespoon sugar and 1/4 teaspoon vanilla with a mixer until soft peaks form. Toss 3 pints quartered strawberries with half of the balsamic syrup. Serve with the mascarpone mixture and the remaining syrup.
Blueberry Lemon Bars • • • • • • • •
1 cup butter, softened 1/2 cup white sugar 2 cups all-purpose flour 4 eggs 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced ½ cup blueberries
Method 1. Preheat oven to 350°.
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. 3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice and blueberry. Pour over the baked crust. 4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Grilled Stuffed Jalapeno Makes 8 poppers 8 whole fresh jalapenos 1 cup shredded cheese 1 tsp fresh ground oregano Salt and fresh ground pepper 8 slices bacon Preheat a gas or charcoal grill or stovetop grill pan over high heat. Grill the jalapenos until browned or blistered on all sides and slightly
softened, 3 to 5 minutes. Set aside to cool. Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper. To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese. Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.
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