The story within the Produce Box

Individuals that serve within the agricultural industry serve with passion. As the demand for food is predicted to increase by 70 to 100 percent by 2050, those within agriculture must continue to be innovative with technology and practices to continue to provide a safe and affordable food supply.

Did you Know?

1. Sweetpotato is one word and 60% of the nation’s supply is from North Carolina.
2. North Carolina is the home of 46,000 farms.
3. The average North Carolina farm size is 182 acres.

Meet the Farmer

So who are the people that serve with passion to grow our food? Let us meet one of them. Billy Augustine, a family farmer from Bladen County that grew some of your produce within your Produce Box.

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This Month's Exclusive Recipe

Try the exclusive recipe with contents from your produce box and tag us on Instagram or Facebook


Bert Fussell’s culinary career was inspired by the fresh vegetables and home cooking he grew up with in the farming

Chef Bert Fussell
Chef Bert Fussell

community of Rose Hill, N.C. After managing some North Carolina favorite restaurants, including Darryl’s and Annabelle’s, Fussell brought his signature Southern comfort flair to The Bistro at Duplin Winery. The chef incorporates Duplin’s famous muscadine wines and the winery’s line of Duplin Gourmet sauces into dishes that range from Mama Anne’s Spaghetti, his mother’s cherished recipe, to bacon-wrapped meatloaf with muscadine barbecue sauce alongside fried mac and cheese. At home, Chef Fussell keeps it simple. “A great piece of fish, beautiful vegetables and a sauce full of flavor is an effortless combination,” he said, “but it looks and tastes like a big deal.”

Connect with Duplin Winery
IG: @dupinwinery
Twitter: @bistroatduplin
Pinterest: @duplinwinerync


2 tablespoons minced, fresh ginger
1 bottle Duplin Gourmet Muscadine Orange Poppy Seed Dressing
1½ pounds boneless, center-cut salmon
2 cups grape tomatoes
1 pound fresh asparagus, washed and trimmed
2 tablespoons olive oil
Salt and black pepper, to taste
½ large seedless orange, cut into thin slices


  1. In a small bowl, blend together the ginger and Duplin Gourmet Muscadine Orange Poppy Seed Dressing.
  2. Cut the salmon into 4 equal-size fillets.
  3. Place salmon fillets in a shallow, glass dish. Pour half of the marinade over the fish. Refrigerate remaining marinade for serving. Cover the dish and refrigerate salmon for at least 2 hours.
  4. Preheat oven to 400 degrees. Remove salmon from the refrigerator. Using tongs to pick up the fish, place salmon on one third of a large sheet pan, leaving an inch of space between pieces. Discard the marinade.
  5. Place grape tomatoes and trimmed asparagus in a large bowl. Drizzle olive oil over vegetables and toss vegetables to coat with oil. Place vegetables in a single layer on the remaining two-thirds of the sheet pan.
  6. Sprinkle fish and vegetables with salt and black pepper. Lay 2 orange slices over each salmon fillet.
  7. Place sheet pan in the oven and cook for 15 minutes.
  8. While fish is cooking, remove the remaining Ginger Orange Poppy Seed marinade from the refrigerator and bring to room temperature.
  9. Remove pan from the oven. Evenly divide vegetables among 4 plates. Top vegetables on each plate with one salmon fillet. Drizzle 2 tablespoons of the remaining Ginger Orange Poppy Seed marinade over the fish and vegetables. Serve with remaining fresh orange slices to squeeze over the fish.

Makes 4 servings. 
Source: The Bistro at Duplin Winery, Chef Bert Fussell

Previous Month's Recipes

chef matt register
Chef Matthew Register

Matthew Register

Southern Smoke BBQ / Garland, NC

Chef Matthew Register and his wife Jessica opened SOUTHERN SMOKE BBQ in 2014 in Garland, North Carolina, carrying on a family tradition of smoking pork the old fashioned way – low and slow over an oak wood fire in their custom designed smoker, “Jezebel.” Food & Wine and The Today Show sang the praises of SOUTHERN SMOKE BBQ and Men’s Journal named it one of the “Top 25 Best Road Trip BBQ Restaurants in the US.” SOUTHERN SMOKE BBQ has recently been featured in Our State, and was recognized among the “Top 5 Best BBQ Places in NC” by USA Today and “Best Ribs in NC” by Food Network.

Register is equally well known for his seasonal, southern sides, elaborate feasts offered through his sister company SOUTH CATERING, his SOUTH SUPPER SERIES and the SOUTHERN SMOKE BBQ FOOD TRUCK. In May 2019, Register debuted his first cookbook – Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today – sharing his barbecue, sides and deep-rooted food traditions celebrated throughout the South. Southern Living, Garden & Gun and The Local Palate recommended it upon release!

Follow Chef Matthew Register on social media:

Squash and Rice Pudding
chef bud taylor
  • 3 Large Squash cut into ¼ inch slices
  • 2 Tbl. Butter 3 cups of dry rice
  • 1 Tsp. coarse ground pepper
  • 3 Tsp. of fresh Basil
  • 1 Tsp. of fresh Oregano
  • 2 Tsp. of Sea Salt
  • 1 Tsp. salt
  • 2 Cups of Sour Cream
  • 16 oz. of Heavy Cream

1. In a large sauce pan, over medium heat melt butter. When butter is fully melted add Squash. Cook until they are tender, about 15 minutes. When Squash is finished let cool in pan, do not drain.

2. In a pot bring 5 ½ cups of water to a boil. When water is boiling add 1 teaspoon of salt and rice. Cover pot and return to a boil. When water is boiling reduce the heat to a simmer. Cook covered for 18 minutes until rice is done. If the rice is not done add more water and continue to cook until rice is fully cooked and tender.

3. In a large casserole dish poor cooked rice into the bottom of the dish, add cooked squash and juices to the rice. Combine Basil, Oregano, Sea Salt, Pepper, Sour Cream and heavy cream with rice. Stir until completely mixed.

4.Place dish, covered, in a 350 degree oven and cook for 20 minutes, uncover and cook for an additional 10 minutes.

Chef Bud Taylor
chef bud taylor
Chef Bud Taylor

James Beard Award Winning chef and restauranteur Bud Taylor has garnered awards and accolades across his 20 plus year career. Chef Bud was the winner of the James Beard Foundation Blended Burger Project, a 5- time Wine Spectator Magazine Award of Excellence Winner and a North Carolina Best Chef Finalist in 2018. Chef Bud has been featured on television and in national publications including Food & Wine and Forbes and his restaurant The Bistro at Topsail garnered a coveted Open Table Top 100 Restaurants in America Award in 2017.

Drawing his inspiration from his childhood in Eastern North Carolina he spotlights hyper local produce and seafood often sourcing entire menus from across the state. Chef Bud’s most recent project CBT Burger is an irreverent departure from the fine dining roots he’s been known for. The Surf City NC based food truck serves a modern interpretation of burgers from his youth that were found in mom & pop service stations and general stores across the Carolinas. CBT Burger can be found up and down the NC coast serving old school burgers with a new school attitude.

Chef Bud resides on his 11 acre coastal farmstead with his wife Molly and their two rescue dogs Bruce and Bear. You can find him @chefbudtaylor and @cbtburger.

Blueberry & Sweet Corn Salad
blueberry basket

Ingredients Servings 4

  • 2 cups fresh blueberries
  • 2 cups fresh sweet corn (2 large ears sweet corn)
  • 1 seedless cucumber, diced
  • Zest of 1 lemon
  • 1/3 cup chopped flat leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons olive oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon sugar
  • Dash ground cayenne pepper
  • Kosher salt and cracked black pepper, to taste

To Prepare: Cut Blueberries in half, toss in bowl with sugar and set aside. Roast corn over open flame burner or grill until half of kernels are slightly charred. Set aside to cool. Dice Cucumber, chop herbs and zest lemon. Cut kernels from corn and add to bowl with berries, cucumber, parsley and thyme. Toss well. To make dressing whisk together, EVOO, Apple Cider Vinegar, lemon zest, cayenne, salt and pepper. Pour dressing over ingredients in bowl and toss well. Salt & Pepper to taste Serve over Grilled Pork tenderloin, Grilled pork chops or any Grilled Flaky white fish or as a side dish.

About Cape Fear Farm Credit

Cape Fear Farm Credit is a financial lender that provides loans for agriculture and rural living in southeastern North Carolina. Specific to agriculture, Cape Fear Farm Credit understands the industry and assists by providing loans for land, equipment, operating expenses, farm facilities and other agricultural operation needs. Cape Fear Farm Credit also recognizes the beauty of rural communities and provides financing for home and land within rural communities in Southeastern North Carolina.

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