A colorful and tasty creation straight from nearby NC farms.

With farmer’s markets seemingly happening daily within 10 miles of our house, I yearn to sneak out for a leisurely lunch to explore the stories of the people truly living the farm-to-table movement. The last farmer’s market we visited, at Robinson’s Farm beside Hawthorne’s pizza, takes place on Wednesdays and Saturdays and offers tables of fresh farm produce, homemade gourmet cookies and–one of my favs–Duke’s Fresh Bread. My veggie medley of purple bell peppers, plum, pink, yellow and white fingerling potatoes, deep green squash, heirloom tomatoes and sweet yellow peppers was drizzled with olive oil and devoured with the help of Duke’s Rosemary and Parmesan Focaccia and his crusty Sourdough. I’m glad I don’t have to go far for fresh, NC-farmed, inexpensive produce. And I’m grateful to have met the real people behind the food. They helped me appreciate cooking a little more–and seeing farmer’s markets along my 15-minute drive to work makes me grateful we moved here. The farmers and food-sellers at Robinson’s Farms get 14 Thumbs Up–because we went with my parents. Which made it even more special. 

Peppers so bursting with color, William couldn’t help but examine them to see if they were real.