With temperatures dipping into the thirties this week, it’s time to fully embrace the bounty of hardy, fall produce at farmers markets! While beloved summer crops like tomatoes, okra and peppers will be seeing their last week at markets soon, you can find a plethora of fall and winter veggies like beets, broccoli, kale, arugula, kohlrabi, radishes, and much more!
Winter greens are already in abundance at markets, including kale, swiss chard, arugula, spinach, collards, and more! These leafy wonders are loved for their versatility and nutritional value. You’ll never run out of recipes to try with them this season! Sauté them in a stir-fry or pasta dish, blend into a smoothie, or even puree into a pesto to enjoy. You can find winter greens from vendors like
New Roots Market Garden at
North and
West Asheville markets.
Cruciferous vegetables get their chance to shine during some of the colder months, including broccoli, cauliflower, kohlrabi, and cabbage! Broccoli is a versatile vegetable that can easily add a little substance and flavor to any meal. It’s delicious when raw or cooked, and can be added to salads, pasta, stir-fries, quiches, and much more! You can find broccoli from vendors like
Full Sun Farm at
River Arts District and
North Asheville markets.
Root crops are another veggie variety that we’ll be seeing a lot of this season! Look for potatoes, beets, turnips, radishes, and more. Beets can be an acquired taste for some, but this root veggie stands out with its vibrant color and sweeter flavor compared to other fall and winter produce. Beets taste great by themselves when roasted, or try mixing them into a salad, blending into a hummus dip, or even adding to a melt between sourdough and swiss cheese. You can find beets and other root vegetables from vendors like
Highgate Farm at
Black Mountain, River Arts District and West Asheville markets.
With a sudden drop in temperatures the past few weeks, an immunity-boosting soup may be just what you need to ward off sickness this season. Not only is this recipe a delicious way to warm up during these chilly evenings, but it also combines all of our favorite cold weather produce to help you feel your best this fall! Start making your soup by heating two tablespoons of olive oil in a large pot over medium-high heat. Add one diced onion, one diced leek, one chopped fennel bulb, two roughly chopped celery stems, and five minced garlic cloves, then cook for five minutes until ingredients have softened. Add three quarters of a teaspoon each of allspice and cumin powder, and cook for another minute. Add approximately seven cups of water, one medium peeled potato, and one head of chopped broccoli. Bring to a simmer, then cook uncovered for about seven minutes. Add one cup of peas and cook for another minute. Remove the pot from heat, then add one bunch each of chopped kale leaves and chopped spinach, and blitz for a few minutes with an immersion blender until smooth. Stir in three quarters of a cup of heavy cream (or coconut milk to make this recipe vegan). Ladle into bowls, then serve with a drizzle of olive oil and enjoy! This soup stores well, and will keep in the freezer for up to three months!
At farmers markets now you’ll also find apples, winter squash, peppers, okra, tomatoes, sweet potatoes, Asian pears, carrots, and mushrooms. 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.
