Food & Beverage

Spring Farmers’ Markets

By CML Staff

Our local Farmers’ Markets are open for the season! Pick up everything from vegetable starts, to early fruits and veggies, meats and cheeses, cut and potted flowers, and arts and crafts. This convenient directory will help you find a market near you—enjoy the best of what our region has to offer! Please be sure to confirm dates/times with your markets of choice prior to scheduling a trip.

Abingdon Farmers Market

Saturdays 8 a.m.12 p.m., and Tuesdays 3–6 p.m.

April–September

The corner ofRemsburg Dr.and Cummings St.in downtown Abingdon, VA

Alleghany Farmers Market

Saturdays 9 a.m.1 p.m.

MayOctober

Crouse Parkin downtown Sparta, NC

Ashe County/West Jefferson Farmers Market

Saturdays 8 a.m.1 p.m.

AprilOctober

108 Backstreet, West Jefferson, NC

Avery County Farmers’ Market

Thursdays 36 p.m.

May 1 – mid-October

In front of the Historic Banner Elk School,

185 Azalea Circle, Banner Elk, NC

Beech Mountain Farmers’ Market

First Fridays 26 p.m.

JuneOctober

In the public parking lot across from Fred’s General Mercantile, Beech Mountain, NC

Blowing Rock Farmers’ Market

Thursdays 26 p.m.

May 15October

370 Sunset Drive, Blowing Rock, NC

Blue Ridge Women in Agriculture’s

King Street Market

Tuesdays 3:306:30 p.m.

MayOctober

126 Poplar Grove Connector, Boone, NC

Damascus Farmers Market 

Saturdays, 9 a.m.–12 p.m.

May–October

At Laurel Creek Park, 127 W Imboden St., Damascus, VA

Johnson County Farmers’ Market

Saturdays 9 a.m.Noon

MayOctober

Ralph Stout Park in Mountain City, TN

Lansing Park Farmers’ Market

Saturdays 11 a.m.4 p.m.

AprilOctober

Lansing Creeper Trail Park, 114 S Big Horse Creek Rd, Lansing, NC

Morganton Farmers’ Markets

Saturdays 8 a.m.Noon

MayOctober 

300 Beach St., Morganton, NC

Wednesday Mini Market, 10 a.m.2 p.m.

MayOctober 

111 North Green St., Morganton, NC

Town of Newland Flea & Farmers Market

Saturdays 9 a.m.2 p.m.

May 17, June 21, July 19, August 16, September 20

Riverwalk Bandstand at 211 River St., Newland, NC

Check their FB page, Town of Newland Flea & Farmers Market,

 for updates

Watauga County Farmers’ Market

Saturdays 8 a.m.12 p.m.

AprilNovember

591 Horn in the West Dr, Boone, NC

Wilkes County/Wilkesboro Farmers’ Market

Saturdays 7:30 a.m.12:00 p.m., April 26September

Tuesdays 3:305:30 p.m., June 3September

Yadkin Valley Marketplace in downtown N. Wilkesboro, NC

High Country Food Hub, operated by Blue Ridge Women in Agriculture (BRWIA)

A year-round online farmers’ market where you can order fresh produce, meat, dairy, bread, artisan foods, cut flowers, body care products, and plants online and pick them up at one of seven convenient locations throughout Ashe, Avery, and Watauga counties.  

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From the CML Kitchen…

By Meagan Goheen

Strawberry Burrata Salad

with a basil vinaigrette

INGREDIENTS

For the salad

  • 5 ounces arugula
  • 1 lb fresh quartered strawberries
  • 2 balls of burrata
  • ¼ cup chopped pistachios
  • Pickled red onions

Basil Vinaigrette

  • 2/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 cup basil
  • 3 TBSP honey
  • 2 large garlic cloves
  • ½ tsp salt
  • ½ tsp black pepper

Blend all ingredients together

Pickled red onions

  • 1 large red onion thinly sliced
  • 1 cup apple cider vinegar
  • 1/3 cup sugar
  • 2 TBSP salt
  • 2 garlic cloves
  • 1 tsp whole black peppercorns
  • 1 cup water
  1. Add onions, garlic and peppercorns to a jar that can be sealed
  2. To a small saucepan, bring water to a boil, turn off heat and stir in apple cider vinegar, sugar and salt until dissolved. Pour mixture over onions. 
  3. Set aside to cool to room temperature, seal and store in fridge. 
  4. They will be ready in about 1 hour and can be kept in the fridge for up to 2 weeks. 

Assemble salad, tear burrata over the top, add remaining ingredients, dress and enjoy!

Lemon Artichoke Chicken Pasta

INGREDIENTS

  • 4 thinly sliced chicken breasts
  • 2 TBSP olive oil
  • 2 TBSP butter
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tsp dried thyme
  • 4 garlic cloves, minced
  • 1 shallot minced
  • 12 ounces quartered marinated artichokes, drained
  • Zest and juice of 2 lemons
  • ½ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup fresh parsley, chopped
  • Pappardelle or pasta of choice
  • ½ cup fresh-grated parmesan

Directions:

Cook pasta according to package directions, in heavily salted water. Reserve ¼ cup pasta water.

  1. Pat chicken dry.
  2. Season with salt, pepper, and thyme.
  3. Heat olive oil and butter to medium-high heat in a large skillet.
  4. Sear chicken on each side for 7-8 minutes.
  5. Remove from pan and set aside.
  6. To the same pan add shallot and garlic and sauté for 1 minute until fragrant; add in artichoke hearts.
  7. Add ½ cup of white wine and the zest and juice of 2 lemons and cook for 5 minutes.
  8. Turn off heat and add heavy cream, parmesan and parsley; add reserved pasta water until you have your desired consistency. 
  9. Toss together pasta and lemon artichoke sauce.
  10. Slice chicken, add to pasta and enjoy!

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