We are currently on winter hours:  Every Saturday 10am – noon.

Now accepting applications for 2012!

The Eno River Farmers Market is located in downtown Historic Hillsborough at the Farmers’ Market Pavilion. We are situated behind the Courthouse on E. Margaret Lane along the Eno River.

The application deadline is January 31st 2012. Click here to view our application, rules and regulation on our website.  If you are interested in applying, please fill out an application and mail it to:

ERFM
PO Box 487
Hillsborough, NC 27278

Saturday Market Hours:

April-October: 8 am – 12 noon

November – March : 10 am- 12 noon

Local In Motion Returns!

The ERFM welcomes back “Local In Motion”… the food truck run by BoxCarr Farm.  Come down this Saturday, January 7th from 10am – noon to enjoy a palate pleasing menu made from local ingredients.  Many of the items on the “Local In Motion” menu are sourced from ERFM farmers.  You will not be disappointed!

More news

At the Market: January 2012

Produce

  • Sweet Potatoes
  • Carrots
  • Cabbage
  • Beets
  • Mustard Greens
  • Fresh Ginger
  • Radishes
  • Onions
  • Cilantro
  • Sage
  • Potatoes
  • Chard
  • Kale
  • Collards
  • Napa Cabbage
  • Bok Choy

Animal Products

  • Chicken
  • Pork
  • Beef
  • Sausages
  • Eggs
  • Steaks
  • Lamb
  • Turkey

Prepared Foods

  • Goat Cheese
  • Cow’s Milk Cheese
  • Pickled Beets
  • Sauerkraut
  • Pickled Squash
  • Bread and Butter Pickles
  • Dill Pickles
  • Pepper Jelly

Baked Goods

  • Cinnamon Buns
  • Breakfast Bars
  • Quiche
  • French Bread Boules
  • Whole Wheat Bread
  • Foccacia
  • Granola
  • Artisanal Crackers
  • Scones
  • Cookies
  • Pies
  • Hot Tamales (meat and vegetarian)

Crafts

  • Hardwood Cutting Boards
  • Greeting Cards
  • Turned Bowls
  • Aprons
  • Dog Aprons
  • Children’s clothing
  • Re-useable Sandwich Wraps
  • Snack Bags
  • Goat Milk Soap
Previous weeks at the market

Next Event

No events to show

More Events

Recipe: Kale Chips

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Only 58 calories per serving!

Recipe courtesy of allrecipes.com

More recipes