• Arugula
• Beauregard Sweet Potatoes
• Braising Mix
• Bunched Green Spring Onions
• Butterhead Lettuce
• Cornmeal
• Covington Sweet Potatoes
• Garnet Sweet Potatoes
• Goat Chevre Logs
• Greens, Baby
• Green Kale
• Grits
• Honey
• Kefir Soda Cases
• Kimchi
• Kombucha
• Mixed Head Lettuce
• Mustard Greens
• Onions, Sweet
• Pepper Jelly
• Radish
• Red Russian Kale
• Sauerkraut
• Scuppernong Jelly
• Sorghum Molasses
• Spinach
• Spring Onions
• Sweet Onions
• Turnips
• Turmeric
• Whole Wheat Flour
• Tomatoes, Slicing
• > see full calendar
• To receive availability sheets by fax or email,
• > contact the sales team

• Coming May 15, 5 Day/Week (Tues-Sat) in the Triangle!
• MONDAY:
• Oxford, Richmond VA
• TUESDAY:
• Hillsborough, Raleigh, Durham, Chapel Hill, Triad
• WEDNESDAY:
• Asheville & Western NC
• THURSDAY:
• Charlotte, Triad
• FRIDAY:
• Hillsborough, Saxapahaw, Raleigh, Durham, Chapel Hill

• WHY BUY LOCAL AND ORGANIC?
  > learn more...

• Eastern Carolina Organics
  2210 E. Pettigrew Street
  Durham NC 27703
  Ph. 919.542.3264
  

Chilled Cucumber Soup

Serves 4

• 5 large organic cucumbers
• 1 clove garlic
• 1/2 small onion
• 2 tbs. sugar
• 1/4 cup white wine vinegar
• 1/2 cup mint leaves (or fresh dill if you prefer)
• salt and pepper to taste
• 2 tbs. olive oil
• 2 cups plain yogurt (or sour cream)

Method: Peel cucumbers and roughly chop. Peel and chop onion and garlic clove. Toss with sugar and let stand for 20 minutes. Set up blender or food processor (blender works the best). Add cucumbers, garlic, mint, vinegar, mint salt and pepper. Blend thoroughly until very smooth. Add yogurt and pulse until just blended. Refrigerate for two hours and serve. May be made a day ahead. Adjust seasoning with additional salt and pepper or sugar if necessary. Occasionally soup becomes thick due to the yogurt; if need be thin with water or milk as desired.

ECO is a Certified B Corporation and is a Durham Living Wage certified employer!

Nancy and Tim Bass - Sunburst Tomato

Grandma Jo's Pickles