Strawberries are arguably one of the most exciting parts of spring, and they’ve finally arrived at farmers markets! Their natural, refreshing sweetness is synonymous with the season. While you probably don’t need much to enjoy strawberries, try getting creative with a few new recipes this week. Right now, you can find strawberries from farms like Headwaters Market Garden (Asheville City Market), Full Sun Farm (River Arts District and North Asheville markets), Ivy Creek Family Farm (Weaverville and North Asheville markets), Bright Branch Farm (East Asheville Tailgate Market), and Lee’s One Fortune Farm (Asheville City, West Asheville, East Asheville, and River Arts District markets). 
 
Strawberry and rhubarb are a classic springtime combination. This delicious strawberry-rhubarb crisp recipe is an easy way to join the two. Even those averse to the signature tartness of rhubarb will enjoy the tangy filling and buttery topping of this dish! In a large mixing bowl, toss together two pounds of chopped rhubarb stalks with three-quarters cup of sugar. Let stand for 15 minutes, stirring occasionally. In a separate mixing bowl, toss one pound of hulled and quartered strawberries with a half cup of sugar, and let stand for 10 minutes. Transfer the rhubarb to the strawberries, then add three tablespoons of cornstarch, two tablespoons of fresh lemon juice, and one teaspoon of vanilla extract, stirring ingredients together well. In a third mixing bowl, combine one stick of softened butter, one-and-a-half cups each of brown sugar and all-purpose flour, one-and-a-quarter cups of rolled oats, three tablespoons of canola oil, one-and-a-half teaspoons of cinnamon, and three-quarters teaspoon of salt. Transfer the fruit mixture to a baking dish. Evenly spread the crumble topping over the fruit filling, then bake at 375 degrees for 30 minutes. Reduce the oven temperature to 325, bake for another 20 minutes, then let cool for at least 10 minutes. Enjoy! You can find rhubarb for this recipe from McConnell Farms (North Asheville Tailgate Market). 
 
Another incredibly easy and always delicious way to enjoy strawberries is a simple strawberry bruschetta—a sweet take on the classic bruschetta with tomatoes. Start by heating half a cup of balsamic vinegar in a small skillet over medium-low heat, then simmer for about eight to ten minutes. Remove from heat and let cool to room temperature. In a small bowl, combine one pound of washed and diced strawberries, two teaspoons of fresh thyme leaves, the reduced vinegar, and a bit of salt and pepper. Toast, bake or grill 12 slices of crusty bread for a few minutes on each side until browned. Add a smear of plain, room temperature goat cheese on the bread slices, then spoon over the strawberry mixture. Garnish with a bit of additional thyme or even a drizzle of honey, and enjoy! These sweet bruschettas make the perfect spring appetizer. 
 
​​Farmers markets now also have greens, broccoli, radishes, turnips, carrots, cabbages, and more! Markets are stocked with a variety, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including spring hours, in ASAP’s online Local Food Guide.