Recipe: Muscadine BBQ-Glazed Chicken Thighs

Muscadine BBQ-Glazed Chicken Thighs

Serves 4–6

For the glaze

• ¾ cup muscadine jelly

• ⅓ cup ketchup

• 2 tablespoons apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon or yellow mustard

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• Pinch of cayenne or red pepper flakes, optional

• Salt to taste

For the chicken

• 2–3 pounds Crossings Chicken Thighs

• 1 tablespoon oil

• Salt and black pepper

Directions

1. Preheat the oven to 400°F. Pat the chicken dry, lightly coat it with oil, and season with salt and pepper.

2. Arrange the thighs in a baking dish or on a lined baking sheet. Bake for approximately 25 minutes.

3. Meanwhile, combine all the glaze ingredients in a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until smooth and slightly thickened.

4. Reserve some untouched sauce for serving. Brush the remaining glaze generously over the chicken.

5. Return the chicken to the oven for another 10–15 minutes, brushing it with another layer of glaze near the end. Cook until the chicken reaches an internal temperature of 165°F.

6. For a sticky, caramelized finish, broil it for 1–2 minutes, watching carefully because the jelly can burn quickly.

The fruity muscadine sweetness would work beautifully with the vinegar, mustard, smoky paprika, and savory chicken. Muscadine barbecue sauces are commonly paired with chicken because the fruit provides sweetness and tang while still working with a traditional tomato-vinegar-mustard base. Ison’s Nursery describes a similar flavor combination, while the Arkansas Game and Fish Commission uses muscadine jelly, vinegar, tomato paste, molasses, citrus, and spices for a barbecue glaze.

You could also use it on the Crossings Whole Chicken—I’d roast the chicken mostly unglazed, then brush the sauce on several times during the final 20–25 minutes so the sugar doesn’t burn.

1 Pound Bag of Lettuce Mix Available at Piedmont Fresh

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Muscadine Mingle Jelly Available at Piedmont Fresh

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Crossings Chicken Thighs Available at Piedmont Fresh

A Fall Guide to Making Your Local Produce Last Longer

A Fall Guide to Making Your Local Produce Last Longer

Fall in North Carolina brings an abundance of fresh, flavorful produce. Apples, sweet potatoes, leafy greens, squash, peppers and root vegetables are just a few of the foods that may appear throughout the season. When you purchase locally grown produce, proper storage can help you enjoy it longer, reduce food waste and make the most of every order.

Availability changes throughout the season and from one farm to another, but these practical tips can help you care for many fall favorites.

Before You Put Everything Away

A few simple habits can make a big difference:

• Wait to wash most produce until you are ready to use it. Extra moisture can encourage mold and spoilage.

• Check produce regularly and remove damaged or spoiled pieces before they affect the rest.

• Keep your refrigerator between 34°F and 39°F.

• Use perforated produce bags when airflow is needed. Completely sealed bags can trap condensation.

• Remember that not every fruit or vegetable belongs in the refrigerator.

Apples and Pears

Store apples unwashed in the refrigerator, preferably in a perforated produce bag. Apples release ethylene gas, which can cause nearby produce to ripen and deteriorate more quickly, so give them some space when possible.

Firm pears can remain at room temperature while they ripen. Once they are ripe, move them to the refrigerator to give yourself a little more time to enjoy them.

Fresh muscadine grapes bursting with naturally sweet, juicy flavor and a hint of the rich musky taste they're known for. Enjoy them fresh as a healthy snack, add them to fruit salads, or use them to make jams, jellies, juice, or homemade wine. Packed in a convenient pint and harvested at the peak of the season.

SHOP ANDERS FAMILY FARM >>

Muscadine

Keep muscadines unwashed in a ventilated container in the refrigerator. Sort through them first and remove any damaged grapes. Wash them just before eating.

Sweet Potatoes and Potatoes

Sweet potatoes do best in a cool, dark, dry and well-ventilated place. Avoid storing them in the refrigerator or inside a tightly sealed plastic bag.

Regular potatoes also prefer a cool, dark location with good airflow. Keep them away from onions and apples, which can contribute to faster spoilage or changes in quality.

Pumpkins and Winter Squash

Whole pumpkins and winter squash can last surprisingly well when kept in a cool, dry area with good airflow. Check them occasionally for soft spots, and avoid storing them directly on damp surfaces. Once cut, wrap or cover the pieces and refrigerate them.

Broccoli, Cauliflower and Cabbage

Broccoli and cauliflower should be refrigerated unwashed in a loose or perforated bag. They are best used relatively soon while their texture and flavor are at their peak.

Keep cabbage whole and unwashed in the refrigerator's crisper drawer. Remove the outer leaves only when you are ready to prepare it.

Collards, Kale and Other Leafy Greens

Remove any damaged leaves, then wrap the greens loosely in a slightly damp paper towel and place them in a bag or covered container in the refrigerator. Too much water can cause decay, but a little humidity helps prevent wilting. Wash greens thoroughly before preparing them.

Carrots, Beets, Radishes and Turnips

If your root vegetables still have their leafy tops, remove the tops before storage. The leaves continue drawing moisture from the roots, causing them to soften faster. Refrigerate the roots in a produce bag or covered container and store the edible greens separately.

Sweet orange bell peppers with crisp, juicy flesh and vibrant color. These versatile peppers are delicious raw in salads and veggie trays or roasted, grilled, sautéed, or stuffed for a variety of fresh, flavorful meals. Locally grown and harvested for peak freshness.

SHOP ANDERS FAMILY FARM >>

Peppers, Eggplant and Okra

Keep peppers whole, dry and unwashed in the refrigerator's crisper drawer.

Eggplant is more sensitive and is best enjoyed soon after purchase. Store it loosely wrapped in the refrigerator if you cannot use it right away.

Okra should also be kept dry and used within a few days. Refrigerate it unwashed in a breathable bag, since excess moisture can quickly affect its quality.

Tomatoes, Summer Squash and Zucchini

North Carolina's warm-season produce often continues into early fall. Keep tomatoes at room temperature and away from direct sunlight for the best flavor. If they become fully ripe before you can use them, refrigeration can provide a little extra time.

Store summer squash and zucchini unwashed and dry in a perforated bag in the refrigerator. For the best quality, plan to use them within several days.

This handcrafted Herbs de Provence blend combines farm-grown lavender with rosemary, fennel seed, marjoram, thyme, oregano, and tarragon. Its savory, lightly floral flavor is delicious with roasted meats, vegetables, potatoes, soups, and homemade bread. A versatile seasoning for everyday cooking.

SHOP MUDDY CREEK LAVENDAR >>

Fresh Herbs

Many sturdy herbs can be treated like a bouquet: trim the ends, place the stems in a jar with a small amount of water and cover them loosely. Basil is an exception and generally keeps better at room temperature, away from cold refrigerator temperatures.

Preserve What You Cannot Use

If you have more produce than you can eat while it is fresh, freezing, drying, pickling or canning may help extend the harvest. Many vegetables should be blanched before freezing to protect their color, flavor and texture. Always follow a trusted, tested food-preservation recipe, particularly when canning.

Enjoy North Carolina's Fall Harvest

Proper storage helps protect the care that local farmers put into growing and harvesting your food. It also stretches your grocery budget, reduces waste and gives you more time to turn seasonal ingredients into meals your family will enjoy.

Piedmont Fresh's selection changes from week to week based on what our local producers are harvesting. Check the online market each Friday to see what is fresh, place your order by Monday at 11:59 PM and enjoy locally grown and produced foods at Thursday pickup.

Helpful Resources

• North Carolina Fruit and Vegetable Availability Chart

• NC State Extension: Keeping Food Safe to Eat at Home

• University of Minnesota Extension: Harvesting and Storing Garden Vegetables

• Utah State University Extension: Harvest and Storage of Vegetables and Fruits

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Farmer Resources: What happens when a farmer loses a crop?

Farmer Resources: What happens when a farmer loses a crop?

For most of us, a stretch of bad weather might mean changing weekend plans. For a farmer, it can mean losing weeks or months of work — and potentially a significant portion of their income.

Farming always comes with uncertainty. Farmers can carefully plan their crops, prepare their soil, and spend months planting, watering, and tending their fields, but some factors remain completely outside their control.

So, what actually happens when a farmer loses a crop?

It Can Start With the Weather

Weather is one of the biggest risks farmers face.

Drought can limit water availability, slow plant growth, and reduce yields. Excessive rain can saturate fields, damage roots, delay planting and harvesting, or make it impossible to get equipment into a field.

Severe storms can bring high winds, hail, and flooding capable of damaging crops in a matter of minutes. Even an unexpected frost or period of extreme heat at the wrong point in a plant's development can affect an entire harvest.

For North Carolina farmers, unpredictable weather is simply part of growing food.

Pests and Disease Can Cause Losses, Too

Weather isn't the only threat.

Crop pests, plant diseases, fungi, and other problems can damage plants or reduce the quality and size of a harvest.

Farmers use many different management practices to prevent and control these problems, but sometimes environmental conditions allow a pest or disease to spread faster than anticipated.

In some cases, a farmer may even have to remove affected plants or sacrifice part of a crop to protect the rest.

🐝 Not Every Insect Is a Pest

While certain insects can damage crops, many others are incredibly important to agriculture.

Bees, butterflies, moths, beetles, and other pollinators help flowering plants reproduce — including many of the crops we eat.

Understanding which pollinators are present in our communities helps researchers learn more about pollinator populations and the environments that support them.

And Davidson County residents have an opportunity to help!

The Great Southeast Pollinator Census

The Great Southeast Pollinator Census is taking place throughout Davidson County on August 21 & 22.

Community members can spend time observing flowers, counting the pollinators that visit, and submitting their observations to contribute to a larger regional citizen-science project.

You don't have to be a farmer, gardener, or scientist to participate!

Davidson County residents can count pollinators independently or participate at locations throughout the county.

On Saturday, the Davidson County Extension Gardens will also host a family-friendly event from 10:00 AM – 2:00 PM with Extension Master Gardener Volunteers available to help participants with the census and show them how to upload their counts.

Activities will also include educational resources, a pollinator craft table, native plants for sale, pollinator book reading, videos, snacks, and more.

🌼 Every observation contributes to a better understanding of the pollinators that help support our food system.

Want to participate? Census forms are available at several locations throughout Davidson County, or observations can be submitted online through the Great Southeast Pollinator Census.

👉 Learn More & Submit Your Pollinator Count

See the Great Southeast Pollinator Census flyer below for Davidson County locations, times, census form pickup locations, and additional details.

When a Crop Is Lost, the Expenses Aren't

One of the most important things to understand about crop loss is that losing the harvest doesn't erase what it cost to grow it.

By the time a crop is damaged or lost, a farmer may have already paid for:

• Seeds or transplants

• Fertilizer and soil amendments

• Irrigation

• Fuel

• Equipment

• Labor

• Pest and disease management

• Land expenses

• Insurance

• Packaging and supplies

Those expenses don't disappear when the crop does.

A farmer can lose the expected income from selling that crop while also losing the money already invested in producing it.

What Does Crop Loss Mean for Local Food Availability?

When you purchase local food, availability is directly connected to what's happening on local farms.

A crop failure or significant loss might mean:

• Smaller harvests than originally expected

• Limited quantities of certain products

• A product suddenly becoming unavailable

• A shorter growing season for a particular item

• Delays while a farmer replants or waits for another crop

That's one reason local food availability can change from week to week.

When you're purchasing directly from local farms, you're experiencing agriculture in real time.

How Do Farmers Recover?

There isn't one answer.

If enough of the growing season remains, a farmer may be able to replant. Others might transition affected acreage to another crop, adjust production plans, or have to wait until the following growing season.

Depending on the farm and type of loss, assistance may also be available through crop insurance, disaster programs, emergency assistance, or agricultural organizations.

For farmers, knowing where to turn before and after a loss can make a major difference.

🌱 Resources for North Carolina Farmers

If your farm experiences crop damage or loss, you don't have to navigate the situation alone. The following state and federal resources can help producers prepare for, report, and recover from agricultural losses.

USDA Farm Service Agency — Disaster Assistance Programs

The USDA Farm Service Agency (FSA) administers several programs designed to assist agricultural producers following qualifying natural disasters and agricultural losses.

Depending on the situation, programs may address crop losses, livestock losses, damaged farmland, trees, and other agricultural impacts.

USDA Noninsured Crop Disaster Assistance Program (NAP)

Some crops aren't eligible for traditional federal crop insurance.

USDA's Noninsured Crop Disaster Assistance Program (NAP) provides financial assistance to eligible producers of certain noninsurable crops when qualifying natural disasters result in low yields, loss of inventory, or prevented planting.

Coverage generally needs to be obtained before the applicable deadline, making this an important program for producers to learn about before disaster strikes.

USDA Risk Management Agency — Crop Insurance

The USDA Risk Management Agency (RMA) oversees the Federal Crop Insurance Program.

Coverage varies depending on the commodity, location, and insurance plan. Different policies are available to help agricultural producers manage risks and protect their operations from qualifying losses.

NC State Extension

NC State Extension provides research-based information and local expertise for North Carolina agricultural producers.

Extension professionals can assist with crop production, plant diseases, pests, drought, soil management, farm planning, and other agricultural challenges. Farmers can also connect with their local Cooperative Extension office for assistance specific to their county and operation.

NC State Extension — Drought Resources

NC State Extension maintains resources specifically for North Carolina producers dealing with drought conditions.

Farmers can find drought monitoring information, current conditions, agricultural guidance, and resources for managing drought impacts.

N.C. Department of Agriculture & Consumer Services — Agricultural Disaster Programs

The N.C. Department of Agriculture & Consumer Services (NCDA&CS) provides information about agricultural disaster programs and other assistance available to North Carolina producers.

This is a particularly useful resource to check following major weather events or agricultural disasters affecting the state.

USDA Natural Resources Conservation Service — North Carolina

The Natural Resources Conservation Service (NRCS) provides technical assistance and, through qualifying programs, financial assistance to agricultural producers addressing natural resource concerns.

NRCS also provides information and assistance related to agricultural recovery following natural disasters.

USDA Farm Service Agency — North Carolina

North Carolina producers can use the state FSA website to find information about programs, deadlines, news, and assistance available through USDA.

Farmers can also use USDA's service-center resources to connect with the appropriate local office.

📸 If You Experience a Loss: Document It

If your farm experiences significant crop damage, document the loss as soon as it is safe to do so.

Consider:

• Taking photographs and videos of the damage

• Recording affected acreage

• Keeping production records

• Maintaining receipts and expense records

• Documenting planting dates and expected production

• Keeping records of weather or other conditions associated with the loss

If you participate in crop insurance or USDA programs, contact your crop insurance agent or local USDA Service Center promptly.

👉 Find Your Local USDA Service Center

Reporting requirements and deadlines vary by program, so don't wait to ask questions.

Most importantly, don't assume your farm isn't eligible for assistance. Talk with your local agricultural agencies and Extension professionals to determine what programs or resources may apply to your operation.

Understanding the Risk Behind Our Food

Crop loss is a reminder that agriculture doesn't happen in a controlled environment.

Every tomato, apple, head of lettuce, ear of corn, or other locally grown product represents months of planning, investment, labor — and risk.

Sometimes the weather cooperates. Sometimes pests appear. Sometimes disease spreads. And sometimes a farmer can do everything right and still lose part of a harvest.

Understanding those challenges gives us a better understanding of where our food comes from, why local availability changes, and the people working every day to keep our local food system growing.

Davidson County Local Food Network is committed to connecting our community with local agriculture, supporting local producers, and providing resources that strengthen our local food system.