Supporting Local Farms in the Off-Season

As the weather cools and markets start to slow, it’s easy to think local food takes a break too—but our farms and food businesses are still working hard year-round! Even in the “off” months, there are plenty of ways to support them and keep local flavors on your table.

Ways to Support Local Farms This Season

1. Shop with Piedmont Fresh all year round
Our online farmers market is open every week, making it easy to pick up local produce, meats, eggs, and more—no matter the season.

2. Visit seasonal events and markets
From pop-ups to holiday markets, showing up makes a big difference for your local farmers and food producers.

3. Stock up on storage crops
Sweet potatoes, apples, winter squash, and other long-lasting crops keep well and bring local flavor to your table all season long.

4. Shop value-added goods
Local meats, cheeses, eggs, preserves, and seasonal produce are still widely available and make everyday meals special.

5. Think gifts & gatherings
Local food and handmade goods make thoughtful holiday presents and can elevate any meal, gathering, or celebration.

Upcoming In-Person Markets

Looking to shop in person? The Lexington Farmers Market will host these upcoming events:

• Harvest Market – November 22, 2025 | 9:00 A.M. – 2:00 P.M. @ The Depot

• Holiday Market – December 6, 2025 | 9:00 A.M. – 2:00 P.M. @ The Depot

When you choose local—even during the “off” months—you’re helping our community thrive, supporting hardworking farmers, and ensuring they’re ready to hit the ground running come spring.

5 Delicious, Almost-Instant Soups with Local Bone Broth

5 Delicious, Almost-Instant Soups with Local Bone Broth

As the weather cools and soups start to call our names, there’s no better way to warm up than with local, nutrient-packed ingredients. At Piedmont Fresh, we make it easy to start with the best base: Rocky Forge Farm Wagyu soup bones, or chicken and turkey soup bones from Sunflower Hill Farm and Crossings. You can use these to make a rich, homemade broth, or pick up ready-to-use Crossings chicken broth for extra convenience.

How to Make Your Own Broth from Soup Bones

It’s simple to make a batch of broth at home:

• Start with local soup bones (Rocky Forge Wagyu, or chicken and turkey bones from Sunflower Hill Farm and Crossings).

• Add vegetables and herbs such as onions, carrots, celery, garlic, thyme, and bay leaf.

• Cover with water and let simmer low and slow — at least 6–8 hours for maximum flavor and nutrition.

• Strain and store in jars or containers. Broth keeps well in the fridge for several days and can be frozen for later use.

Once you’ve got a pot of broth ready, turning it into a meal is quick and easy.

1. Creamy Butternut Squash Soup

Celebrate fall flavors with locally grown butternut and acorn squash and garlic. Sauté, then add your homemade broth and simmer until tender. Blend until smooth for a velvety, cozy soup that highlights the best of local produce.

2. Classic Chicken Noodle Soup

Use your homemade broth as the base. Add local chicken and seasonal vegetables. Toss in your favorite noodles, season with fresh herbs, and enjoy a timeless, nourishing bowl that warms from the inside out.

3. Hearty Vegetable Soup

Take advantage of seasonal produce from Piedmont Fresh farms! Simmer chopped zucchini, kale, bell peppers, or carrots in your homemade broth with a touch of thyme and rosemary. Add beans for extra protein and you’ve got a filling, colorful soup.

4. Spicy Thai Coconut Soup

Try something different and combine your homemade broth with coconut milk, ginger, lemongrass, and lime juice. Add mushrooms, bell peppers, or local tofu for a fragrant, tangy soup that packs a flavor punch in minutes.

5. Zuppa Toscana with Kale

Simmer kale and potatoes in your homemade broth, adding crumbled sausage or local chicken if you like. Finish with a splash of cream for richness. Serve alongside Ashe County cheeses and bake-to-order bread for a truly comforting, hearty meal.

Tips for Turning Bone Broth into Soup Magic

• Batch prep: Make a big batch of broth and store in jars or containers — it freezes beautifully.

• Local boosters: Use local veggies, garlic, cheeses, and herbs for the freshest flavor and extra nutrients.

• Quick prep: Rotisserie chicken, leftover roasted vegetables, or pre-cooked grains can make these soups almost instant on busy days.

With one batch of homemade bone broth, you can enjoy five unique soups that are healthy, satisfying, and perfect for the cooler months. Explore the flavors of the Piedmont, support local farms, and bring comfort to your table.

Winter Crops & Preserving Traditions

Winter Crops & Preserving Traditions

When the air turns crisp and the leaves fade to gold, Piedmont farms shift into their winter rhythm. While many think of summer tomatoes and sweet corn as the stars of North Carolina agriculture, winter has its own quiet heroes—especially winter squash.

Winter Squash: A Cold-Weather Staple

The Piedmont region produces a variety of winter squashes that thrive in cooler weather. Butternut, acorn, delicata, and spaghetti squash are just a few favorites you’ll see at local farms and markets. These hardy vegetables store beautifully and provide a steady source of nutrition throughout the cold months.

Winter squash is naturally rich in fiber, vitamin A, vitamin C, and potassium—helping boost immunity and support heart health when we need it most. Roasted, pureed into soups, baked into casseroles, or even spiralized as a pasta substitute, winter squash is one of the most versatile vegetables you can enjoy all season long.

And of course, the sweet potato remains a Piedmont staple—beloved not just for its flavor but also for its role as North Carolina’s official state vegetable. Together, these root and storage crops define much of our winter table.

Preparing for Winter: Storing & Preserving the Harvest

As daylight shortens, many Piedmont families still rely on age-old practices to make the most of their harvest. Storage crops like squash, sweet potatoes, onions, and apples can keep for months in a cool, dark place—bringing fresh flavor to the winter pantry.

But beyond storage, food preservation methods like canning and fermenting allow families to enjoy summer’s abundance year-round. Canning jams, tomatoes, and pickles preserves peak-season flavor, while fermenting vegetables like cabbage into sauerkraut or kimchi adds tang and probiotics to winter meals.

Health Benefits of Canning & Fermenting

Canning locks in nutrients at the time of harvest, letting you enjoy fruits and vegetables when they’re at their best. Fermenting, on the other hand, not only preserves produce but also creates beneficial bacteria that support gut health and strengthen the immune system. Together, these traditions keep the winter diet both nutritious and exciting.

The Tradition Continues

Here in the Piedmont, winter isn’t a pause—it’s a season of resilience and resourcefulness. Whether you’re enjoying roasted butternut squash, opening a jar of homemade preserves, or topping your plate with tangy fermented vegetables, you’re participating in a tradition that connects our farms to our tables, generation after generation.

So this winter, celebrate the season with the bounty grown right here in the Piedmont. Stock your pantry, savor the flavors, and remember that every jar, root cellar, and roasted squash ties us back to the land.