North Carolina agriculture is an $87 million industry and is the largest economic driver in the state employing 17% of the population which amounts to 700,000 jobs. There are over 80 different crops grown in NC and 8 million acres of land are used for farming. We lead the nation in the production of sweet potatoes, eggs and poultry, and NC ranks third in pork, turkeys, and Christmas trees. NC State generates $1.6 billion in research revenue and supports over 13,000 related jobs.
There are an abundance of local Farmer’s Markets near Carolina Meadows varying in days and times. The markets are bursting with fresh produce, baked goods, and crafts all summer. Stop by and support a local farmer! Below is a list of local Farmer’s Markets with links to their hours of operation. See individual websites for specific festivals scheduled.
- Chatham Mills Farmer’s Market
- Southern Village Farmer’s Market
- Carrboro Farmer’s Market
- Chapel Hill Farmer’s Market
- Durham Farmer’s Market
- Southern Durham Farmer’s Market
- North Carolina State Farmer’s Public Market
There is evidence that consuming plant-based phytochemicals found in fresh fruits and vegetables may help mitigate inflammation in age-related diseases such as cancer, diabetes, cardiovascular disease, dementia, and metabolic syndrome. There are over 8,000 phytochemicals found in plant-based foods. Using food as medicine to treat inflammation is an important new field in the science of nutrition.
Below are 2 plant-based sides made with ingredients from the Farmer’s Market.
SKILLET SUCCOTASH
- 1 ear corn, removed from cob
- 1 finely chopped red pepper
- 1 sliced and halved zucchini
- 2 T olive oil
- Sprinkle salt
Heat oil in large skillet, then add vegetables to oil. Sauté on medium heat for 8-10 minutes stirring frequently and serve hot as a side dish. This dish can easily be added to pasta or rice for a main dish.
SKILLET RATATOUILLE
- 1 medium eggplant cut into 1” pieces
- 1 chopped onion
- 1 chopped green pepper
- 2 large tomatoes cut into 1” pieces
- ¼ C olive oil
Heat oil in large skillet, then add all vegetables except tomatoes and sauté for 10 minutes on medium heat.
REFERENCES
- Zhang Y, Gan R, Li S, Zhou Y. Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases. Molecules.2015; 20:21138-21156.
- https://ipm.ces.ncsu.edu/2019/06/n-c-agriculture-feeding-families-growing-the-economy/
- https://homegrown.extension.ncsu.edu/
- *http://www.ncagr.gov/markets/availabilitychart.pdf