ASAP’s Weekly Farmers Market Report - March 1, 2024

Fresh at Farmers Markets

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Winter produce is still abundant at farmers markets. While we wait for spring fruits and veggies, there’s still time to explore new recipes with winter’s bounty! Try making this delicious “green” shakshuka recipe with winter greens and veggies like chard, broccoli, and kale. Or use some of this season’s winter squash for a nourishing curry recipe. 

This “green” shakshuka is a delicious seasonal take on the savory North African dish usually made with tomatoes and peppers. This version not only uses up some of winter produce, but also might become your preferred version! Start by trimming and thinly slicing eight ounces of brussel sprouts (about two cups worth). Heat a quarter cup of olive oil in a pan over medium-high heat, then add the Brussels sprouts and a sprinkle of kosher salt. Cook for five to six minutes, tossing occasionally. Broccoli might be an easier find at farmers markets and can be used in place of the Brussels in this recipe. Blanch the broccoli first before sautéing. Reduce heat to medium, then add half of a finely chopped red onion and three cloves of minced garlic, tossing regularly for another three to four minutes until softened. Add in one large bunch of chopped kale (or other winter greens like Swiss chard or spinach), with stems and thick veins removed. Add a half cup of water, then reduce heat to medium-low. Cover and cook for about eight to ten minutes, until the greens have completely wilted, then stir in the juice of half a lemon. Using a spoon, make four wells in the cooked greens in the pan, then crack an egg into each well, and season with a bit of salt. Cover the pan again and cook for another four minutes, or until the eggs have cooked to your liking. Remove from heat, then garnish with a drizzle of olive oil, some freshly chopped green onion, parsley, and a bit of feta, then serve! 

This green shakshuka tastes delicious with toasted pita bread from Hominy Farm (North Asheville : [link removed] and River Arts District : [link removed] markets). You can find kale and other winter greens for this recipe from growers like Thatchmore Farm : [link removed] (North Asheville Tailgate Market), Smallholding Farm : [link removed] (Weaverville Tailgate Market : [link removed]), and Olivette Farm : [link removed] (Asheville City Market : [link removed]). Local eggs can be found from vendors like Sugar Hollow Farm : [link removed] (River Arts District and North Asheville markets).
 
This nutritious and comforting squash curry recipe is another delicious recipe to utilize winter greens and squash. Try making this curry before the beginning of your week so you’ll have a yummy lunch for days afterwards! In a large saucepan over medium heat, heat one-and-a-half tablespoons of coconut oil. Add one diced onion and two diced carrots with a bit of salt, then cook the veggies for seven to eight minutes. Add four cloves of minced garlic, a grated two-inch piece of fresh ginger, and five tablespoons of red curry paste, then cook for another two minutes. Pour in a couple spoonfuls of canned coconut milk, stirring together well and allowing it to bubble. Add in one cup of vegetable broth, stirring well with a spatula and scraping any browned bits that may be stuck to the pan. Pour in the remaining coconut milk, five cups of cubed winter squash (any kind will do; we used kabocha), two tablespoons of soy sauce, and one-and-a-half tablespoons of coconut sugar. Stir to combine. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender. Turn off the heat, then use an immersion blender to roughly blend the curry together, making sure to leave some chunks of squash intact. Stir in one or two cans of chickpeas (rinsed and drained), then bring the curry to a gentle simmer. Once simmering, stir in a few large handfuls of chopped spinach or kale, stirring until the greens have wilted, then turn off the heat. Stir in one tablespoon of rice vinegar, a large handful of roughly chopped fresh cilantro, and one handful of freshly chopped basil leaves. Serve over rice, and enjoy! You can find winter squash varieties like kabocha squash from Highgate Farm : [link removed] and Lee’s One Fortune Farm : [link removed](Asheville City and River Arts District markets).
 
Farmers markets now also have beets, sweet potatoes, radishes, rutabagas, cabbages, and more! You can find the very first strawberries of the season from McConnell Farms at the North Asheville Tailgate Market. Markets are also stocked with a variety, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide : [link removed].

Connect with ASAP

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appalachiangrown.org : [link removed] | asapconnections.org : [link removed]
  

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

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3/8
ASAP’s CSA Fair : [link removed]
 

3/9
FREE Spring Seed Starting Workshop and Potluck : [link removed]
 

3/12
Newsletter Marketing for Farmers : [link removed] REAP Grants to Fund Renewable Energy Systems and Energy Efficiency Improvements : [link removed]

3/19
Restoring And Planting American Chestnuts : [link removed]

Find upcoming events (or post your own) at
asapconnections.org : [link removed].

News from ASAP

: [link removed] ASAP's CSA Fair Is Today! 
The CSA Fair : [link removed] is today, Friday, March 8, from 3 to 5:30 a the YWCA of Asheville (185 S. French Broad). 
 
Come chat with farmers and learn about their CSA (or Community Supported Agriculture) programs. You might decide to sign up for a CSA today, or just get more information about how they work. Find out more about the participating farms. : [link removed]
 

In addition to meeting farmers and learning about CSAs, attendees can watch a cooking demo from Shaniqua Simuel, play a local food game (and win free seeds!), and buy local produce.

Local Food and Farms in the News

Sara Martin of Two Trees Farm (Sustainabillies) was on the Hobby Farms podcast : [link removed], talking about how they’ve learned to grow and garden vertically and construct multi-use structures to make the most of their small farm. "We're also at $36,000 feet elevation," Sara says, "Our climate is more like something in New England most of the year."



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

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