Season Grand Opening of the Lenoir County Farmers Market

(Updated: April 10, 2026, 2:39 p.m.)

The Lenoir County Farmers Market will resume business beginning Saturday, April 11, at 8:00 a.m., and there is no doubt this is one of the most anticipated dates of the year. Nothing beats fresh farm grown, local vegetables and two favorites are always strawberries and asparagus.

Strawberries are loved for their fresh, sweet flavor and smell, don’t forget the sweet smell!! Strawberries boost immunity; promote eye health, and are an excellent source of Vitamin C. The vitamin C in strawberries aids in production of collagen which keeps those wrinkles at bay! The antioxidants in strawberries aid in the reduction of inflammation, their potassium in them regulates potassium. They are low in calories, high in fiber, fat-free and low in both sodium and sugar.

Asparagus is loved for its’ taste and versatility, but also because it is loaded with nutrients. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Research shows that asparagus aids in the fight against cancer, is loaded with natural antioxidants, and is a natural diuretic.

Here are some recipes using our first fruits of spring, hope you will enjoy!!

Strawberry Bacon and Asparagus Salad

Ingredients

  • 5 cups of chopped asparagus
  • 1 cup bell pepper, chopped, any color
  • 1 cup strawberries
  • 1 teaspoon garlic, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • ¾ cup plain yogurt, can be Greek
  • 1 tablespoon fresh basil, chopped
  • ½ tablespoon dried red pepper flakes
  • 3 slices cooked bacon

Directions

  1. Chop and place the asparagus in a bowl, add ¼ cup of water and microwave for 5 minutes.
  2. Slice the strawberries and cut the bacon into pieces.
  3. Mix all of the ingredients in a bowl.
  4. Serves 4, enjoy!!!

Easy Strawberry Asparagus Salad with Seared Salmon

Ingredients

For the Salad

  • 1 bunch fat asparagus
  • Olive Oil
  • Sea salt
  • Spring lettuce mix, washed and chopped
  • 1 pint fresh strawberries
  • 1/2 cup feta cheese

For the Salmon

  • 2 salmon filets
  • olive oil
  • Pepper, Salt
  • Lemon juice
  • For the Balsamic Vinaigrette
  • 1/2 cup olive oil
  • 2 T. balsamic vinegar
  • 1 T. Dijon mustard
  • Pepper, Salt, garlic powder

Directions

  1. For the salad, prepare the asparagus by snapping or trimming the woody ends.  Cut into inch-long pieces and lay in a baking dish. Drizzle with olive oil, turning the asparagus to coat.  Sprinkle with coarse salt.
  2. Roast asparagus at 400F for about 20 minutes, or until tender to taste.  Set aside to cool.
  3. While asparagus is cooking, de-stem and slice strawberries into a bowl, set aside.
  4. Wash lettuce, and put into a large bowl.
  5. For the dressing, use a jar, combining all ingredients and shaking well before serving.  I have a jar with markings for several dressing formulas for dressings around the sides and it makes my life very easy.
  6. To cook the salmon, sear the salmon in a hot skillet with olive oil, beginning skin side down and seasoned with salt and pepper. When the salmon is opaque and flaky, give it a squirt of lemon and remove from heat.
  7. Assemble the salad, place some lettuce in each bowl, top with a generous serving of asparagus, then strawberry slices, then feta cheese. End with some pieces of salmon.
  8. Drizzle with balsamic vinaigrette to taste.

Fresh Asparagus and Shrimp Pasta

Ingredients

  • 12 ounce whole wheat spaghetti noodles
  • 4 tablespoons olive oil, divide
  • 4 tablespoons butter, unsalted
  • 2 cloves garlic, minced
  • 2 medium green chilis, finely chopped
  • 1 pound asparagus, ends removed and chopped
  • 2 cups cherry tomatoes, halved
  • 1 pound shrimp, peeled and deveined
  • ½ cup white wine, you choose
  • 1 large lemon, juice and zest
  • Salt and pepper to taste

Optional for serving

  • Shredded Parmesan cheese
  • Fresh Basil, chopped

Directions

  1. Cook the spaghetti according to the package instructions. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons each of olive oil and butter over medium-high heat. Add the asparagus and sauté for 3 to 5 minutes until just tender. Stir in the tomatoes and cook for another 3 to 5 minutes until softened. Transfer the vegetables to a plate and set aside.
  3. In the same skillet, add the remaining olive oil and butter. Add the shrimp, serrano chile, and garlic. Cook the shrimp for 2 to 3 minutes per side, or until pink and opaque (timing will vary depending on their size).
  4. Reduce the heat to medium. Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol. Add the lemon zest and juice, then return the asparagus and tomatoes to the pan.
  5. Add the cooked spaghetti and toss to combine.
  6. Serve immediately with shredded Parmesan cheese and chopped parsley, if desired.

Super Simple Strawberry Pizza

Ingredients

  • One 12 inch store bought baked Focaccia bread, or make your own
  • 1 7-ounce package sliced pepper jack cheese
  • 8 ounces sliced fresh strawberries
  • Balsamic glaze, for topping

Directions

  1. Pre-heat oven to 400 degrees with the rack in the middle. Place the focaccia on a pizza stone or baking tray.
  2. Top with sliced cheese and the sliced strawberries.
  3. Bake about 10 minutes or until the cheese is fully melted.
  4. Drizzle with Balsamic glaze, serve hot.

Add a recipe title

Super Simple Strawberry Pizza

Ingredients

One 12 inch store bought baked Focaccia bread, or make your own

1 7-ounce package sliced pepper jack cheese

8 ounces sliced fresh strawberries

Directions

  1. Directions to prepare recipe

Strawberry Pizza with Savory Blue Cheese

Ingredients

  • 1, 11 ounce tube refrigerate thin pizza crust
  • 2 tablespoons olive oil, divided
  • 1 tablespoon local honey
  • 1 cup shredded mozzarella cheese
  • ½ cup blue cheese crumbles
  • 8 medium strawberries, capped and thinly sliced
  • 2 teaspoons thyme leaves

Directions

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Stretch the pizza dough on baking sheet into approximately a 10x14-inch rectangle.
  3. Brush the dough with 1 tbsp oil. Bake 5 min.
  4. In a small bowl, whisk together remaining 1 tablespoon oil with the honey. Season with pepper and set aside.
  5. Sprinkle the mozzarella and blue cheese over partially baked dough. Arrange strawberries on top and sprinkle with the thyme.
  6. Bake 13–16 min., until the crust is golden brown on bottom.
  7. Drizzle honey mixture over pizza to serve.
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