ASAP’s Weekly Farmers Market Report - November 3, 2023

Fresh at Farmers Markets



Markets are growing full of fall and winter produce like turnips, radishes, squash, and winter greens, but did you know that you could also find locally grown and foraged nuts at markets too? Look for chestnuts from Smallholding Farm (East Asheville Tailgate Market) and Forest Farmacy (Asheville City and West Asheville markets), as well as hazelnuts from Full Sun Farm (North Asheville and River Arts District markets)!

You don’t need an open fire to roast chestnuts! While preparing and roasting chestnuts can be a bit of a time investment, the result brings the sentimental, delicate, and sweet flavor perfect for ringing in the holiday season! To roast chestnuts, start by making a long slit across the rounded side of the nut, then making a second cut across to form an “x.” Soak the chestnuts in water overnight. After the chestnuts have soaked, place in a single layer on a baking sheet with the cut side facing up, then roast at 350 degrees for 30 to 35 minutes. As soon as you remove them from the oven, place the hot chestnuts inside a damp towel to form a bag, then let steam for 10 to 15 minutes. Finally, peel the skins from the chestnuts, and enjoy your freshly roasted chestnuts!

Once roasted, chestnuts make a delicious addition to a fall soup or pasta dish! This roasted pumpkin and chestnut soup is a naturally creamy way to warm up on a chilly November evening. Start by halving a pumpkin (or a kabocha squash), scoop out the seeds and discard them. Place the pumpkin halves on a baking tray, rub the flesh with olive oil, then bake for 30 minutes at 400 degrees. In a large saucepan or stock pot, sautee two chopped yellow onions in a tablespoon of oil until soft. Let the pumpkin cool after roasting, then peel or slice the skin off. Chop up the pumpkin flesh and add the pot with the onions, then add about a cup of roasted chestnuts, a bit of chopped oregano, chopped sage, two vegetable stock cubes, and a dash of salt and pepper. Pour in three cups of boiling water, then stir ingredients together well. Use a hand blender to puree ingredients until smooth, ladle the soup into bowls, and serve!

You can also enjoy the toasty, earthy flavor of hazelnuts by shopping at farmers markets this week! The simplest way to enjoy hazelnuts is by roasting them on a baking sheet at 350 degrees for 10 to 15 minutes. If you have a food processor, you can blend roasted hazelnuts on high for about five minutes with a bit of vegetable oil to make a delicious hazelnut butter! For a sweet to snack on for the holidays, these easy-to-make candied hazelnuts are another great way to use the nut. In a small bowl, mix together half a cup of brown sugar, one teaspoon of cinnamon, and half a teaspoon of salt. In a separate bowl, whisk one egg white until frothy, add three cups of whole hazelnuts, and then the brown sugar mix, and stir until well combined. Spread the hazelnuts on a parchment lined baking sheet, and bake for 30 minutes at 350 degrees.

At farmers markets now you’ll also find apples, broccoli, cauliflower, onions, sweet potatoes, Asian pears, beets, carrots, potatoes, mushrooms, herbs, and greens like spinach, 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.

Connect with ASAP


appalachiangrown.org | asapconnections.org

ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.


Upcoming Events

11/4
Appalachia Day

11/9WNC Food Waste Solutions Summit

11/11-11/12
Enka-Candler Holiday Tailgate Market

Find upcoming events (or post your own) at asapconnections.org.

News from ASAP


Sponsor & Exhibitor Opportunities




Does your business offer products or services for farmers? Consider sponsoring or exhibiting at ASAP's Business of Farming Conference! A sponsorship showcases you as a leader of the local food movement, ensuring that farmers have the tools they need to grow and thrive. Both sponsors and exhibitors receive table space in the conference exhibitor hall to connect with more than 200 farmers at all stages of their careers.


Contact events@asapconnections,org about opportunities.

Local Food and Farms in the News

Edible Asheville profiled Sarah Wickers, who owns the farm and spice company Well Seasoned Table in . “Well Seasoned Table is about changing the spice industry,” she says. “It’s all about the farmers, and the many beautiful ways we can all support each other.”



ASAP (Appalachian Sustainable Agriculture Project) - 306 W. Haywood Street - Asheville - NC - 28801

Subscribe to this newsletter:
[link removed]
Unsubscribe [email protected]:
[link removed]
Change your preferences:
[link removed]
Forward to a friend:
[link removed]
Report this email as spam:
[link removed]

This email was sent using MyNewsletterBuilder.com.