We’re coming into the height of spring produce—and even getting the first glimpse of summer—at farmers markets now. Cucumbers, sugar snap peas, and spring onions are all available now. Plus, farms continue to offer the best of spring strawberries, spinach, chard, tender lettuces, arugula, radishes, beets, salad turnips, mushrooms and more. 
 
Look for sugar snap peas in green—and even purple!—from Headwaters Market Garden (Asheville City Market) and Highgate Farm (Asheville City, West Asheville, and River Arts District markets). You can also find snow peas and pea tendrils from Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, and East Asheville). Snow and snap peas can be used interchangeably in recipes, but the plumper sugar snaps are true to their name and a bit sweeter for fresh snacking. Try thinly slicing snap peas on the bias and tossing them with olive oil, lemon juice, salt, and cracked pepper for a refreshing spring salad. Add herbs (like mint, parsley, or dill) and top with fresh goat cheese if you want. 
 
For an early taste of summer, see if you can grab some of the first cucumbers from Headwaters Market Garden as well as Thatchmore Farm (West Asheville and North Asheville markets). Cucumbers are particularly tasty as a spicy marinated salad. For an extra kick, pick up some chili oil or chili crisp, available for several market vendors, including J Chong Eats (North and East Asheville markets), Better Thymes (Asheville City, North Asheville, Black Mountain, River Arts District, and East Asheville markets), and Spice Witch (Asheville City Market). For the dressing, combine three tablespoons of soy sauce or tamari, two tablespoons of rice vinegar, one tablespoon of brown sugar, and one teaspoon of sesame oil. Finely dice a small head of green garlic or one large garlic clove. Toss the cucumbers in the dressing, then top with sesame seeds and chili crisp. If you prefer, add cubes of tofu or chicken for more protein.
 
True spring onions are distinct from scallions or green onions with a more bulbous root end. Because these young onions haven’t been dried for storage, they are milder than their full-grown counterparts. Spring onions are fantastic grilled or roasted whole. Drizzle them with olive oil and grill for about five minutes on each sides. You can also use a cast iron pan, but might need to adjust your time. Season with salt, pepper, and lemon juice. Look for spring onions from Full Sun Farm at North Asheville and River Arts District markets. 
 
In addition to spring fruits and veggies, markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, prepared foods, and more. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide.