I was all in when I got invited to join Goldsboro’s first-ever Foodie Week bash in partnership with Visit Goldsboro. It was a week packed with farm visits and foodie feasts! It started off with a tour around three Wayne County farms and ended with a bang at Foodie Friday, munching on all the local farm-fresh yumminess.
Let me spill the beans on the Ag Tour folks and farms who made every bite worth savoring.
Rooted in History: Exploring J&J Martins Farm Produce
Our first stop was J&J Martins Farm Produce in Mount Olive, a farm that holds more than crops—it holds generations of history. The Century Farm, originally established in 1883 by Harry Martin, is now run by Ms. Joyce and Ms. Jeanette, a dynamic duo with larger-than-life personalities. J&J Martins Farm Produce is the oldest privately owned black farm in Wayne County and received the 2023 Small Farmer of the Year award!
They grow quite a variety of fresh produce—cabbage, broccoli, collards, field peas, melons, corn, mushrooms, blueberries, onions, tomatoes (heirloom, no less!), and even tropical plants…the list goes on!
Our tour kicked off at the farmstand before we ventured into the fields and a high tunnel bursting with produce almost ripe for the picking. Among the sights were stunning, oversized cabbage heads. An interesting tidbit: they strategically plant onions along the perimeter of the high tunnel to ward off cabbage moths. The highlight? Engaging in lively conversation with Ms. Joyce and Ms. Jeanette, whose delightful anecdotes had us cracking up!
Swing by their roadside stand this summer or pop into the Wayne County Farm Credit Farmers Market (Th, F, Sat) for a taste of their amazing produce!
A Behind-the-Scenes Look at Nahunta Pork Center
Ever wondered what goes on behind the scenes of your favorite ham? We went behind the scenes at Nahunta Pork Center to learn about the fascinating process of salting and curing these mouthwatering hams. Nahunta goes through about a tractor-trailer’s worth of salt every month!
Crafting the perfect flavor journey is quite the task. Humidity levels are balanced at 50-60%, while temperatures remain a cozy 78-82°F, all for a curing process lasting 6-12 months. It’s a recipe for pure deliciousness!
Post-tour, we made a beeline for the retail store, stocked to the brim with Nahunta’s famed sausage, bacon, and a smorgasbord of pork cuts.
Fun fact: Nahunta Pork Center is the largest all-pork retailer in the eastern U.S. Its mouthwatering products attract visitors nationwide!
Raising Happy Hogs: A Peek into Eric Jones Farms
Our last stop of the day was Eric Jones’ hog farm. He also raises chickens and grows row crops at another farm location. On his hog farm, he raises about 500 pigs at a time. The pigs arrive weighing about 40 pounds and are fed a very specific diet in five stages until they reach the appropriate weight.
But it’s not just about the weight. Eric’s all about happy pigs, creating the perfect environment and temperature. He told us if the temperature feels good to us, it feels good to them. He raises his hogs in the healthiest way possible, and as I wandered the farm, it was clear his pigs are active, healthy, and very curious!
Foodie Friday
The finale of the first Foodie Week took place at The Hub in downtown Goldsboro. We enjoyed an open-air farm-to-table meal using all Wayne County-grown or produced ingredients. The meal was prepared by Goldsboro’s newest restaurant, The Borough, and was exceptional. (I must add The Borough to my list of the best things to do in Goldsboro!)
Along with enjoying our incredible meal, we learned a bit more about the extensive agricultural influence of Wayne County. Remarkably, it stands as one of the nation’s foremost agricultural hubs! Check out this quick documentary to learn more.
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