Spring officially arrives on Tuesday! Most farmers markets around the region have opening dates starting in April and May, but we’ll have a rundown of times and locations for Buncombe County markets within the coming weeks. Though we still have a few weeks before we see spring produce like asparagus, rhubarb, or strawberries at markets, the warmer weather, blooming trees, and returning bird songs definitely makes it feel like the seasons are finally turning!
 
Celebrate the Spring Equinox with a beautiful bouquet of locally grown flowers! Fresh flowers have started to make their way back to markets, with long-awaited seasonal blooms to add some color to your home! Find bunches of anemones and tulips from Carolina Flowers at Asheville City Market this Saturday. Blazing Star Flowers will return to the River Arts District Farmers Market as well next week with some beautiful multicolored anemones! We expect to see more flower farmers return to markets soon with varieties such as lilacs, ranunculus, bachelor buttons, and more! 
 
Now is the time to get started on any home gardening as well if you’re feeling inspired to grow some of your own food this season! Vendors have started to bring seedlings to markets, and soon farmers markets will be full of plant starts to get your homestead ready for the growing season. Find plant starts for veggies like kale, broccoli, cauliflower, and cabbage from vendors like Hogback Ridge Herb Farm (North Asheville Tailgate Market).
 
In the meantime, there’s still time to continue experimenting with some of the winter produce at markets—like fennel! The fresh, aromatic qualities and crisp texture of fennel makes it the perfect veggie to cook with as we move away from hearty winter recipes, and embrace the warmer temperatures and refreshing nature of spring. While most recipes call for just the bulb of fennel, all parts of the vegetable are edible, and can be enjoyed raw or cooked! One of the best ways to appreciate raw fennel is by simply shaving the bulb with a mandolin or culinary peeler, then lightly marinating it in a bit of lemon juice, olive oil, and sea salt. 
 
While eating fennel raw will allow it maintain the original crispness and distinct anise flavor, cooking the vegetable will alter the taste a bit. For those who may not enjoy fennel’s licorice-adjacent flavor, adding a bit of heat will make the vegetable a bit milder and sweeter, and soften its texture a bit as well. If you want to sauté fennel, try shaving it first then cooking with a bit of olive oil to create a delicious caramelized flavor. Fennel also tastes great when sliced into half inch wedges, tossed with a bit of olive oil, salt and pepper, then roasted at 400 degrees for about 30 minutes. You can find fennel from Highgate Farm (Asheville City and River Arts District markets) and Gaining Ground Farm (North Asheville Tailgate Market). 
 
Farmers markets now also have greens, broccoli, beets, sweet potatoes, radishes, cabbages, and more! 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.