What's at the Farmer's Market?

RIPE AND READY!

Wild Bill Tilghman has been promoted !! This Saturday you will find him and his garden bounty in the first section of the market. He will be there with the Smiths, the Coleys and the Pork Skin Man. Stop by to see him there.

Brothers Farm Specialty Vegetables and Herbs

Cherry tomato mix Blueberries A few plums Tasty jade cucumber yellow squash New potatoes Yukon Pontiac Chantenay carrots Rainbow mix carrots Sharp head cabbage Tender sweet cabbage Savoy cabbage Shallots Leeks garlic Spring onions ,Yellow, white , and red Siberian kale Red Russian Kale Dino kale Genovese basil Smooth kale Thai basil Lemon basil Parsley Greek oregano Dill Mint Bronze fennel Sunflowers

TC Smith, Porter Farms, Bruce Coley Produce and Bill Tilghman Produce

Shelled green and speckled butter beans, shelled pink-eye peas, white corn, yellow corn, bi colored corn, okra, local field grown tomatoes, jams, jellies, vinaigrettes free range eggs, strawberries, blueberries, beets, South Carolina peaches, Florida watermelons and cantaloupes, new potatoes, patty pan squash, yellow squash, sweet potatoes, kale, collards, and mustard.

The Pork Skin Man, B&B Free Range Eggs, TJ Designs

Also, the market offers handmade, all natural soaps(not this week), crafts and wreaths, local honey and fried peanuts, pork skins and rinds.

We are very grateful to the Noon Rotary Club for awarding the Rick Holder Annex Community Kitchen Project a $1500.00 grant to help provide equipment for the forthcoming kitchen. Thank you so much for recognizing the value of the project. If anyone else has questions about the kitchen or wishes to donate toward it, please email Pat at pljenki3@ncsu.edu or Tammy Kelly at tammy_kelly@ncsu.edu.

Upcoming events at the Farmer's Market

Tuesday, June 25  

Holly White from the Diabetes Wellness Program at UNC Lenoir Health Care will demonstrate cooking methods and serve samples of diabetes-friendly dishes. Starts at 11: 00 a.m.