A Year-Round Guide to Franklin and Nantahala

There’s something special about a late-summer farmers market in North Carolina. The booths are filled with fresh produce and the sweet scent of ripe peaches. There’s a sense of community

Rosemary and Goat Cheese Strata

There’s something special about a late-summer farmers market in North Carolina. The booths are filled with fresh produce and the sweet scent of ripe peaches. There’s a sense of community

4 Recipes for Your Farmers Market Haul

Summer recipes include corn soup, zucchini "crab" cakes, and peach salad.

There’s something special about a late-summer farmers market in North Carolina. The booths are filled with fresh produce and the sweet scent of ripe peaches. There’s a sense of community between the farmers who load their trucks at 4 a.m. and the regulars — among whom I count myself. The farmers market is one of my happy places.

When I’m home, I often head straight to Rudd Farm’s table at Greensboro’s popular Farmers Curb Market, or I’ll travel north to Reidsville’s Sunset Market Gardens, an organic farm and store where the owners raise their crops and their family.

As a traveling chef, I’ve found happy places across the state. When I’m headed west, I always stop at the Asheville markets. I met Luke Gilbert and Natalie Dechiara from Wild Goods Foraging last September at the East Asheville Tailgate Market. They answered my call for foraged pawpaws, which can be difficult to find closer to home. On Wednesday afternoons, I love stopping by the River Arts District Farmers Market alongside the French Broad.

If I’m headed east, I tend to stop at the Carrboro and Eno River farmers markets to pick up fish from my friends James and Marcey Clark. They own Hook & Larder, a Pittsboro-based business that specializes in sustainable, North Carolina-caught seafood. The couple makes trips to the coast twice a week to guarantee fresh seafood, crab cakes, and shellfish.

August brings us a bounty and variety that can only be found at farmers markets. Next time you’re out and about, stop by, bring a basket, and fill it with the rainbow: eggplants, figs, pears, zucchini, peaches. Pick up a fresh tomato and smell the stem. Thank the farmers for what they do and the difference they make for all of us. And remember, “No farms, no food.”



Bowl of tangy chilled corn soup

photograph by Matt Hulsman

Tangy Chilled Corn Soup

Yield: 6 servings.

8 ears of corn, shucked, rinsed, and patted dry
3 to 4 tablespoons extra-virgin olive oil
3 cups whole buttermilk
¼ cup light brown sugar
4 green onions, trimmed
2 tablespoons lime juice
2 tablespoons rice vinegar
2 cloves garlic
2 teaspoons kosher salt
Ground black pepper, to taste
¼ cup toasted pumpkin seeds (for garnish)

Preheat grill to 400°. Brush each ear of corn with olive oil. Place corn on hot grill. After 2 minutes, roll corn on grill so all sides get lightly charred, about 6 minutes total. Remove corn from grill and set aside to cool.

Once corn is cool to the touch, cut kernels from roasted ears using a large, sturdy knife. Place all kernels in a bowl and set aside.

In a high-powered blender, add buttermilk, brown sugar, 2 green onions, lime juice, vinegar, garlic, and salt. Blend on high until smooth. Add corn kernels to blender and blend on low speed; corn should retain some texture. Add black pepper to taste. Refrigerate soup for 4 to 10 hours before serving.

Chop 2 green onions for garnish. Serve chilled soup in bowls or large ramekins; garnish with toasted pumpkin seeds and chopped green onions.

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Zucchini "crab" cakes

photograph by Matt Hulsman

Zucchini “Crab” Cakes

Yield: 4 servings.

2½ cups grated zucchini, drained using paper towels
1 large egg, beaten
5 tablespoons unsalted butter, divided
1 cup plain breadcrumbs
3 green onions, finely chopped
1½ teaspoons Old Bay seasoning
½ teaspoon ground white pepper
¼ cup all-purpose flour
½ cup vegetable oil (for frying)
Fresh dill (for garnish)
Tartar sauce (for serving)

In a large bowl, combine zucchini, egg, and 3 tablespoons of melted butter. Stir in breadcrumbs, onions, Old Bay seasoning, and white pepper. Mix well.

Shape mixture into 4 patties. Refrigerate for 1 hour.

Remove patties from refrigerator. Add flour to a plate and dredge patties on both sides.

In a large skillet over medium-high heat, add vegetable oil and remaining butter. Once hot, fry patties until golden on both sides, about 3 to 5 minutes. Place patties on a cooling rack to drain. Serve with dill and your favorite tartar sauce.

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Fennel salad with peaches

photograph by Matt Hulsman

Fennel Salad With Fresh Peaches

Yield: 4 servings.

3 tablespoons lemon juice, about 1½ lemons
Zest of 1 lemon
3 tablespoons honey
Pinch of sea salt
4 tablespoons extra-virgin olive oil
2 fennel bulbs, sliced paper-thin
1 to 2 large, fresh
peaches, peeled, pitted, and sliced
2 ounces goat cheese, crumbled
6 fresh mint leaves, thinly sliced
Fennel fronds (for garnish)

In a medium bowl, whisk together lemon juice, lemon zest, honey, and salt. Gradually add olive oil and continue whisking until dressing thickens slightly.

Add sliced fennel and peaches to bowl; gently toss together in the dressing.

Place salad in a serving bowl and top with goat cheese, mint leaves, and fennel fronds.

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Eggplant-fontina stack on a plate

photograph by Matt Hulsman

Eggplant Fontina Stacks

Yield: 6 servings.

6 tablespoons extra-virgin olive oil, plus more for finishing
18 slices eggplant, approximately ½-inch thick (about 2 to 3 large eggplants)
1 teaspoon kosher salt, plus more to taste
Ground black pepper, to taste
2 cups marinara sauce, prepared or homemade
8 ounces fresh mozzarella, cut into 18 slices
1¼ cups fontina cheese, grated
12 fresh basil leaves, cut into thin strips, plus more for garnish
Red pepper flakes (for garnish)

Preheat oven to 425°. Line 2 rimmed baking sheets with parchment paper, and brush 3 tablespoons of olive oil over each.

Arrange eggplant slices on baking sheets. Season eggplant slices generously with salt and pepper. Drizzle more olive oil over top of each slice.

Roast eggplant slices for 30 minutes or until lightly browned. Remove from oven.

Remove all but 6 roasted eggplant slices from baking sheets. Space the 6 slices of eggplant 2 to 3 inches apart.

Add approximately 1 to 1½ tablespoons of marinara sauce onto each of the 6 eggplant slices. Add a slice of mozzarella and 1 tablespoon of grated fontina cheese, followed by a few strips of basil.

Repeat layers two more times, omitting basil on final layer. Each stack should have 3 layers, the final layer being fontina.

Reduce oven temperature to 400°. Bake stacks for 10 minutes or until cheese is melted. Remove from oven.

Place eggplant stacks on serving plates and drizzle each with olive oil, more grated cheese, and crushed red pepper to taste. Top with basil and serve.

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This story was published on Jul 16, 2024

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.