Flavor, NC: State Farmers Market

By on January 22, 2015

Flavor NC logoTwice a month we take a look at local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we highlight the second episode of season two, in which hostess Lisa Prince highlights the State Farmers Market in Raleigh and the Growers Market in Fuquay-Varina.

“As long as there have been farmers, there have been farmers markets,” said Lisa. “Farmers markets are back in style and going strong. Today at Flavor, NC we celebrate not only the farmer, but the farmers market.”

Farmers markets come in all sizes from large to small. The State Farmers Market in Raleigh is one of the biggest in the state, taking up several buildings and it’s open every day. The Growers Market in Fuquay-Varina is much smaller and operates only on Wednesdays and Saturdays. Both markets offer consumers some of the best options for fresh and local.


Chef Joseph Fasy joins Lisa at the market in Fuquay-Varina and offers tips for shopping at a market and cooks up a few delicious recipes on site. Fasy’s tips include buying produce exclusively from the market during summer months and before your trip, know what’s in season.

Below is his recipe for a crostini trio, made with fresh finds from the market.

Market Basket Crostini Trio

For the crostini:

  • 1 bread baguette
  • 3 cloves of garlic whole
  • 1/8 cup extra virgin olive oil

Slice bread at an angle and brush one side of each slice with olive oil. Broil the slices on each side until lightly toasted. Brush one side of each slice with a bruised garlic clove. Divide into thirds and add one of the toppings below.

Heirloom tomato topping:

  • 5 medium heirloom tomatoes (chopped)
  • olive oil to taste
  • 1 tablespoon fresh basil
  • salt and pepper

Lightly mix all ingredients together and serve on toasted crostini slices

Jumbo Lump Crab Salad:

  • 12 ounces North Carolina fresh jumbo lump crab meat
  • juice from ½ lemon
  • 1 tablespoon fresh Italian parsley
  • 1 tablespoon purple basil leaves, shredded
  • Extra virgin olive oil to taste
  • Sea salt and fresh cracked black pepper

Pick through the crab to remove any shells. Toss crab in a large bowl with olive oil, Italian parsley and purple basil. Add salt and pepper to taste, the juice of half a lemon and toss lightly. Serve on toasted crostini slices.

Pepperonata with Chilies:

  • ¼ cup diced and seeded chilies
  • ½ cup diced red onion
  • 2 cloves garlic minced
  • fresh basil to taste, chopped
  • ½ cup diced bell peppers
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh cracked black pepper

Saute onions, garlic and sweet bell peppers in olive oil. Add basil, salt and pepper. Lightly saute onion mixture, then add diced chiles and saute lightly until warm. Spoon onto crostini and top with shaved Asiago cheese.

 

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