We will NOT have market on May 18th, due to Hogg Day. Please pre-order with your vendors and arrange pick-up, if possible. Email enoriverfarmersmarket@gmail.com with any questions. See you on May 25th!


Check out our fabulous new activity series:

Market Social Hour

Live Music Series

Children’s Activities with Megan Rowell

Storytelling at Market

Chef Demo Series

Yoga on the Lawn

Kids at the Market Cooking Club

Children’s Art and Craft Market

Farmer Foodshare

Spring Celebration April 6th

Fresh Starts April 20th

Fresh Food Fling

Buy beautiful food-themed art by Mayor Tom Stevens, and 40% of the proceeds will benefit Eno RIver Farmers Market and our Farmer Foodshare station! You can order online, or purchase prints at the Welcome Table or at the Depot. What a fun way to support local art, local food, and the community!

http://www.thomasstevens.com/hipsterratic/hipsterratic/printgallery.html

Gift Certificates

Stumped on what to give a friend or family member? Give them the gift of great, local food and high quality handmade items! Stop by the Welcome Table and purchase an Eno River Farmers Market gift certificate.

Pre-orders

Did you know that most of our vendors accept pre-orders? Talk with them about your needs for special events, dinners, care packages, etc.

Like us on Facebook — :-)

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At the Market: May 2013

Produce

  • Carrots
  • Green Onions
  • Green Garlic
  • Bok Choy
  • Radishes (several varieties)
  • Greens (braising and others)
  • Lettuce (Red, Green)
  • Kale
  • Collards
  • Scallions
  • Beet Greens
  • Beets
  • Arugula
  • Swiss Chard
  • Fresh Herbs
  • Teas

Animal Products

  • Eggs
  • Chicken
  • Duck
  • Pork
  • Beef
  • Sausage
  • Steaks
  • Lamb

Prepared Foods

  • Coffee (Decaf/Regular)
  • Dried Peppers
  • Goat Cheeses
  • Cow’s Milk Cheeses
  • Cortido
  • Pickled Beets
  • Sauerkraut
  • Pickled Squash
  • Kimchi
  • Bread and Butter Pickles
  • Dill Pickles
  • Pepper Jelly
  • Sauerruben
  • Sour Beets

Baked Goods

  • Gluten-Free Cakes, Cookies, Breads, and More
  • Hand Pies (Sweet, Savory)
  • Rice Krispie Treats
  • Cookies (many varieties)
  • Scones (Fruit, Savory)
  • Whole Wheat Bread Loaves
  • French Bread Boules
  • Gibassier
  • Dad’s Cinnamon Bread
  • Sandwich Bread
  • Pasta (Many Varieties)
  • Cinnamon Rolls
  • Artisanal Crackers

Crafts, Plants, and More

  • Cut Flowers
  • Transplants
  • Goats Milk Soaps
  • Soy Candles
  • Hardwood Cutting Boards
  • Greeting Cards, All Occasions
  • Aprons: For adults, children, and pets
  • Re-Useable Sandwich Wraps
  • Snack Bags
  • Colorful Belts
  • Handcrafted Jewelry
  • Handcrafted Macramé
  • Yard Art
  • Bird Houses/Feeders
Previous weeks at the market

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Recipe: Lamb Stuffed Peppers

INGREDIENTS:
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
6 medium bell peppers, all colors
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 cup cooked rice
8 ounces ground lamb
1 cup crumbled feta cheese
1 cup tomato sauce
1 cup cold water
1 tablespoon fresh lemon juice
1 teaspoon white sugar
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
3. Slice tops off peppers and remove seeds. Stand peppers upright in a a 9×12-inch baking dish.
4. In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
5. Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
6. Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).
Recipe from Allrecipes.com
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