Produce variety at farmers markets continues to grow each week! Last week, we saw the arrival of peppers, as well as corn, watermelon, okra, and more! Look for poblano, bell, shishito, sweet, Anaheim, cayenne, and Italian frying pepper varieties at markets this week, and test out some new summer recipes.
A classic way to enjoy summer peppers is by making a homemade salsa! Anaheim peppers complement this tomatillo salsa recipe that will surely become a summer staple in your home. To a baking tray, add one pound of tomatillos (husks removed), three Anaheim peppers, two onions, and three garlic cloves, then roast at 400 degrees for 8 to 10 minutes. Turn on the broiler for a few minutes in the end to add a more smoky flavor to the salsa. After the roasted ingredients have cooled, remove any skins, stems and seeds. Transfer ingredients to a blender or food processor, and process until the desired consistency is reached. Add a handful of cilantro, the juice of one lime, and half a teaspoon of salt. Blitz a few more time. Enjoy your salsa with tortilla chips or served with tacos. You can find Anaheim peppers from
Sleight Family Farm (
North Asheville Tailgate Market) and tomatillos from
Gaining Ground Farm (
River Arts District and North Asheville markets) or
Maypop Farm (
Asheville City Market).
Romesco is a textured sauce made with roasted red bell peppers with a nutty, sweet, and smoky flavor. Spread romesco over toast, fold into pasta, or use as a dip for chips and veggies! To make romesco sauce, start by heating a quarter cup of extra virgin olive oil in a small pot over low heat. Add 10 cloves of crushed garlic and a tablespoon of tomato paste, then cook for about five minutes. Stir in three-quarters teaspoon each of salt and red pepper flakes, half a teaspoon each of smoked paprika and ground black pepper, and half a cup of crushed tomatoes. Stir for a few minutes until warmed through, then remove from heat. Stir in one cup of chopped, roasted red bell pepper, half a slice of toasted, chopped sourdough bread, a teaspoon of honey, and a teaspoon of lemon juice. Add a quarter cup each of toasted almonds and toasted hazelnuts to a food processor, and pulse until finely ground. Add the cooled pepper and tomato mixture, then continue to blend until smooth. You can find bell peppers from
Olivette Farm (Asheville City and
East Asheville markets).
Rajas con crema is a classic Mexican recipe that combines roasted poblano peppers, corn, and a creamy white sauce. Enjoy as a taco filling, served over rice, or by itself as a side. Start by roasting three poblano peppers at 400 degrees for 40 minutes. Cut the peppers into strips once cooled. Add two tablespoons of butter and half of a large white onion, sliced into strips, to a medium saucepan over medium-high heat. Sauté until the onion starts to soften. Add two minced garlic cloves and roasted poblano strips, then cook for another two minutes. Add one cup of fresh corn kernels, a teaspoon of chicken bullion powder, and half a teaspoon of black pepper, and mix well. Lower heat slightly, then add four ounces of cream cheese and one cup of Mexican crema or sour cream. Mix well and cook for about five minutes until the cream starts to bubble. Finally, add one cup of shredded mozzarella or Monterey jack cheese, cover the pot and turn off heat. Let sit covered until the cheese is melted. You can find poblano peppers for this recipe from
Highgate Farm (
Black Mountain, River Arts District and
West Asheville markets).
At farmers markets now you’ll also find tomatoes, blackberries, blueberries, summer squash, potatoes, cucumbers, carrots, beets, radishes, mushrooms, and greens like lettuce, kale, and bok choy. Markets are also stocked with a variety of plants, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online
Local Food Guide.
