Anson County Farmer's Market

05/28/2026

☀️Local goodness & friendly faces - start your weekend with us this Saturday (5/30) at the Anson County Farmers Market☀️

05/27/2026

🪅This week’s Tex-Mex Tuesday calls for
6-ingredient beef 🐄 empanadas!

▢ 2 lbs local ground beef, browned & drained of excess grease, if needed
▢ 8 oz. salsa or picante sauce
▢ 2 tsp. taco 🌮 seasoning (Old Blue Farms)
▢ 1/2 cup cheddar cheese shredded
▢ 1 batch pie 🥧 dough homemade or store bought (Einkorn flour from Grace Hill Farmstead)
▢ 1 egg 🥚 beaten (Hopestead Mini Farm)

Preheat oven to 400 deg. F. ♨️ Combine the first (3) ingredients in a skillet over medium heat. Reduce heat & simmer, stirring 👩🏼‍🍳occasionally to evaporate excess liquid. In the meantime, roll out dough & cut out (6) 5-inch discs. Remove beef filling from the heat & stir in cheese.

🖌️Brush the edge of a disc with water, place 2 tbsp. of filling in the center, fold crust over & crimp the edge of the crust to seal 🥟. Repeat with other (5) discs. Brush with beaten egg & then bake for 20 minutes. ⏲️

For an easy side dish, combine (1) can of drained & rinsed black beans, (2) cans of drained corn 🌽& 1/2 cup frozen bell pepper 🫑 strips in a pot over med-lo heat. Season with 2 tsp. Old Blue Farms taco seasoning. Cover & warm through, stirring occasionally.

Just before serving, too with fresh cilantro (Fuerte Farms), if desired.

Enjoy!

05/25/2026

Who puts hard-boiled eggs 🥚 in their macaroni salad? 🙋🏻🙋‍♀️🙋🏽‍♂️We do! We picked up these eggs from Hopestead Mini Farm.

You can also tell from the picture that the 🍑peach cobbler (mix from Old Blue Farms) was a hit!

05/25/2026

💔🤍💙

05/24/2026

🤩A super-satisfying Sunday dinner 🍽️ starts with a well-raised, well-fed chicken 🍗 from Harvest to Home Farms and a little prep work. 👩🏼‍🍳

With a sharp knife, cut the back out of the whole chicken so that it lays flat (save the back to make chicken stock). This is called spatchcock. Liberally season it with a mixture of four parts salt 🧂 , one part sugar. Put the seasoned chicken in the fridge ❄️ for an hour, then rinse it off with cold water, pat it dry, and put it back in the fridge overnight to let the skin dry out.

About 90 min. before the meal, heat the gas grill for 20 minutes, clean it well with a grill brush and then oil the grates with tongs & a paper towel.

 Turn the heat off on the left side of the grill and if you want put a little little foil packet of soaked with chips or herbs in the grill with a few holes poked in them on the right side that’s still hot. Place the chicken on the left side of the grill. Cook for 45 to 50 minutes turning at least once until the temperature in the thick parts is 150°.

In the meantime, cut washed carrots into half-inch planks and tossed with olive oil, salt and pepper. We also had some beets so we did the same with them. Place them on the right side of the grill to cook living room room for the chicken. Move the chicken inside down to the right side so that the skin can now get some browning and char.  Each gas grill can be a little different, but we turned the k***s on the right side down to medium high during the stage.

After 5 to 6 minutes, flip the vegetables and the chicken. You should see some nice browning. After 4 more minutes, check the temperature and if the chicken has reached 165 removed from heat. The vegetables should be done now as well.

Garnish the vegetables, fresh dill (plant from Fuerte Farms), and additional salt as desired. Cut the chicken after it has rested a few minutes into serving size pieces and enjoy. We served ours with the grilled veggies & garlic mashed potatoes.

The advanced seasoning really helps the chicken maintain moisture on the grill and just really helps the chicken flavor come through.

05/24/2026

05/24/2026

⭐️This week’s menu with farmers market finds. ⭐️

🍗Sunday - locally raised grilled chicken served with mashed potatoes & herbed carrots (we keep postponing the carrots 🤷‍♀️)

🥣Monday - Burgers/hot dogs with local farm-fresh deviled eggs, macaroni salad & peach cobbler (using the mix from the market)

🥟Tuesday - locally raised beef empanadas (homemade crust using flour from the market) served with beans/corn & chips/salsa

🫑Wednesday - locally raised sausage/pepper/ rice 🍚 casserole (carryover from last week) using dried cream of soup mix from the market. Served with salad.

🥚Thursday - French onion frittata served with green beans & homemade biscuits (flour from market)

05/23/2026

Small but mighty today - local farmers, bakers & artisans - and great eats & tunes with Jammin’ Jack’s Cookin’ Shack 🔥🎶
Free parking - Covered Market - Clean Bathrooms- Here until noon!

05/23/2026

05/22/2026

Need a unique and personal grad gift?🎁 CM Engravings has their laser engraver on site at the market to create specialty items in real time! ⏱️

Leather cap patches, key chains, metal tumblers, cutting boards. plaques, coasters, dog tags....and more!

Stop 🛑by and see them at the market tomorrow (5/23) and see what they can make for you or someone you care about. 💗