If you’re planning on sourcing locally for any holiday meals or end-of-year celebrations, make sure to visit your local farmers tailgate market this week, as they’ll be taking a break starting Dec. 23 through Jan. 2. While this week is the last for the West Asheville Tailgate Market, four markets will be opening back up for the winter season in January! Bundle up and fulfill your New Year’s resolution to shop more locally by visiting the Asheville City, North Asheville, River Arts District, and Weaverville markets next month. Make sure to check for any changing market hours in the new year. 
 
Root and bulb crops like potatoes, rutabagas, and fennel are plentiful during the colder months. You can feature all three of these veggies in a sharable, delicious gratin during your holiday gatherings! You can find rutabaga from Tiny Bridge Farm (West Asheville Tailgate Market), potatoes from Highgate Farm (River Arts District and West Asheville markets), and fennel from Gaining Ground Farm (North Asheville Tailgate Market). 
 
Prepare your veggies by peeling and cutting into one-eighth-inch-thick slices, one or two rutabagas, four to five yukon gold potatoes (or other medium-sized potatoes), and one fennel bulb. Place sliced vegetables in a saucepan along with one and three fourths cups of heavy cream (or one can of full-fat coconut cream), and six thyme sprigs tied with kitchen twine. Cover and place the saucepan over medium heat. After cream begins to bubble, cook for another 12 to 15 minutes, turning vegetables occasionally, then remove from heat. Stir in a bit of salt and pepper. Lightly grease a two-quart baking dish, or ten-inch cast-iron skillet, with olive oil. Place on a rimmed baking sheet. Remove and discard thyme sprigs from the saucepan, then spoon half of the vegetable mixture into the greased pan. Sprinkle a bit of parmesan cheese over top, then pour over the remaining vegetable mixture, pressing down to even the top layer, finishing with a bit more parmesan on top. Bake the gratin on the baking sheet in a 400 degree oven for about 15 minutes. Increase the heat to broil, then bake for another minute or two until golden brown. Remove from oven, garnish with a bit of thyme leaves, and enjoy! 
 
This frittata recipe spotlights radishes, another seasonal standout, along with a few other winter veggies, for an easy, sharable breakfast (or lunch or dinner). You can find radishes from Full Sun Farm (North Asheville Tailgate Market), Smallholding Farm (River Arts District and Weaverville markets), Seven Seeds Farm (Asheville City Market), and more! 
 
Start by placing one bunch (about 10 ounces) of spinach in a colander, then press against the sides to squeeze and release any excess water. Clean, trim and cut three bunches of radishes into wedges. (This works well with red or daikon radishes.) Heat a few tablespoons of olive oil in a medium, ovenproof skillet over high. Add the prepared radishes and cook for five to six minutes, flipping the radish wedges halfway through. Reduce heat to medium-high, then add one celery stalk, one leek, and one serrano pepper, all thinly sliced. Cook for six to eight minutes, stirring occasionally. Stir in half a teaspoon of garam masala and cook for another minute. Stir in the drained spinach. Season with salt and pepper, then cook for one more minute. In a separate bowl, beat together eight eggs. Remove the pan from heat, then stir in the eggs until evenly distributed. Transfer to the oven and bake for 12 to 18 minutes, until the eggs are set. Let the frittata cool for a bit, then top with fresh dill, chopped basil, and feta cheese, then enjoy! 
 
At farmers markets now you’ll also find winter squash, apples, broccoli, cauliflower, onions, sweet potatoes, carrots, turnips, 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.