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Local Flavors: Small Farmers, Food Artisans and Top Chefs in Central North Carolina

Autumn bounty: Sun-ripened sweet red Italian peppers from Wild Hare Farm at the Carrboro Farmer's Market.

Autumn bounty: Sun-ripened sweet red Italian peppers from Wild Hare Farm at
the Carrboro Farmer’s Market.

If you’re a foodie, central North Carolina is the place to be.

Farmer’s markets are thronged with shoppers stuffing their baskets with gorgeous seasonal produce, heritage breed meats, artisan cheeses, locally made wines and breads made from home-grown, hand-milled grains. Restaurants are thriving, winning national kudos for market driven menus starring Cane Creek pork, Fickle Creek eggs and Chapel Hill Creamery cheeses. The near-ravenous craving for local fare is fueled by our amazing small farmers—over 120 within a 50-mile radius of Chapel Hill—who’ve increasingly turned to the sustainable production of heirloom fruits and vegetables and heritage breed livestock.

To read about our farmer’s markets, converse with chefs like Andrea Reusing at The Lantern, and try delicious recipes, see the following posts:

Recipe: Hich’s Moroccan Braised Lamb with White Wine, Saffron and Prunes

Global Cook: Hich Elbetri Talks about Moroccan Spices, Russian Food Marts and the Best Handmade “Sandwhiches” in Chapel Hill

Recipe: Fried Green Tomatoes with Warm Indian Spices; Tweaking a Classic with Garam Masala

America’s Foodiest Small Town? Rock Star Farmers Boost the Local Scene in “Durham-Chapel Hill”

Autumn: The Smell of Fire-Roasted Peppers; Recipe for Soupy Pork and Green Chile Stew

A Tomato Moment at the Market; Season with Sea Salt, Fresh Basil and Silvered Jalapeno

Recipe: Farmer’s Market Vegetables with Lemon Thyme Aioli

Spring Market Breakfast: Sizzled Soft Shell Crab and Green Garlic with Lemon-Soy Dipping Sauce

Tamales by Night—Or for Breakfast; Mexican Hot Chocolate with Ceylon Cinnamon

At Taqueria Lopez, a Spicy Mexican “Bouillabaisse” Defies Expectations; Eating what Colman Are—and More—in Durham, N.C.

Aroma of Fire Roasted Peppers Says, “Fall is Here;” Recipe for Pork Tenderloin with Roasted Fresh Peppers and Ancho-Peanut Sauce

An Explosion of Peppers at the Carrboro Farmer’s Market

Andrea Reusing’s Indian Vegetable Stew with Tomato-Saffron Broth and Chickpea Dumplings

At the Lantern, Andrea Reusing Conjure Pan-Asian dishes Out of Down Home Ingredients; 130 Tea- and Spice-Smoked Local Chickens a Week

Farm to Fork Picnic Honors Carlo Petrini; Pit-Roasted Goat Tacos, Hearth-Cooked 17th century Breads, Cornmeal Pound Cake with Tomato Conserve and Buttermilk Sabayon

Kevin Callaghan’s Slow-Roasted Pork Shoulder

At Carrboro Farmer’s Market, Pickles and BBQ for Breakfast

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