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.
May–October
Crouse Parkin downtown Sparta, NC
Ashe County/West Jefferson Farmers Market
Saturdays 8 a.m.–1 p.m.
April–October
108 Backstreet, West Jefferson, NC
Avery County Farmers’ Market
Thursdays 3–6 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 2–6 p.m.
June–October
In the public parking lot across from Fred’s General Mercantile, Beech Mountain, NC
Blowing Rock Farmers’ Market
Thursdays 2–6 p.m.
May 15–October
370 Sunset Drive, Blowing Rock, NC
Blue Ridge Women in Agriculture’s
King Street Market
Tuesdays 3:30–6:30 p.m.
May–October
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
May–October
Ralph Stout Park in Mountain City, TN
Lansing Park Farmers’ Market
Saturdays 11 a.m.–4 p.m.
April–October
Lansing Creeper Trail Park, 114 S Big Horse Creek Rd, Lansing, NC
Morganton Farmers’ Markets
Saturdays 8 a.m.–Noon
May–October
300 Beach St., Morganton, NC
Wednesday Mini Market, 10 a.m.–2 p.m.
May–October
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.
April–November
591 Horn in the West Dr, Boone, NC
Wilkes County/Wilkesboro Farmers’ Market
Saturdays 7:30 a.m.–12:00 p.m., April 26–September
Tuesdays 3:30–5:30 p.m., June 3–September
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
- Add onions, garlic and peppercorns to a jar that can be sealed
- 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.
- Set aside to cool to room temperature, seal and store in fridge.
- 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.
- Pat chicken dry.
- Season with salt, pepper, and thyme.
- Heat olive oil and butter to medium-high heat in a large skillet.
- Sear chicken on each side for 7-8 minutes.
- Remove from pan and set aside.
- To the same pan add shallot and garlic and sauté for 1 minute until fragrant; add in artichoke hearts.
- Add ½ cup of white wine and the zest and juice of 2 lemons and cook for 5 minutes.
- Turn off heat and add heavy cream, parmesan and parsley; add reserved pasta water until you have your desired consistency.
- Toss together pasta and lemon artichoke sauce.
- Slice chicken, add to pasta and enjoy!