monthly news from ASAP    |   MAY 2024    |    asapconnections.org

Passes Are On Sale for ASAP's Farm Tour!

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ASAP’s Farm Tour will return Sept. 21-22, 2024 and passes are on sale now : [link removed]! Experience the sights, tastes, and stories of farm life through guided tours, demonstrations, and hands-on activities. The tour is family-friendly and a great adventure for visitors of all ages and interests. One pass, $35, is good for all passengers in your vehicle to visit any farms on both days, Saturday and Sunday, 12–5 p.m. This year’s farms and clusters will be announced later this summer. Farms featured on the tour vary each year, but are all located within an hour drive of Asheville and are arranged by cluster to help plan your weekend. The Farm Tour showcases the diversity of working farms in Western North Carolina with farms growing vegetables, fruit, flowers, raising animals, producing wine and cheese, and more! Interested in sponsoring the Farm Tour? Contact Nora Scheff, [email protected] : mailto:[email protected] , to learn more about how to showcase your support of local food and farms.



Read the 2023 Appalachian Grown Producer Survey Report
: [link removed] year ASAP's Local Food Research Center surveys the farmers in our Appalachian Grown network in order to take the pulse of farming in our region and assess the impact of ASAP's programs and services. The survey includes questions about farm sales, market outlets, customer relationships, farm labor, land access, and more. The report from the 2023 survey is available now. : [link removed] 
Overall Appalachian Grown farmers were more productive and had higher earnings in 2023 compared to 2022. Respondents reported experiencing processing and sourcing delays far less frequently. Fewer producers reported seeking additional off-farm work, likely due to the fact that a higher percentage of respondents generated all of their family income from their farm business.When asked what gives them hope and inspires them to continue farming for another year, respondents pointed to customer and community connections as a primary driving force. They also expressed enthusiasm for new crops and production methods, improvements made to farm businesses, and the practice of farming itself.



Mary Walsh Joins ASAP's Board of Directors
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ASAP welcomed Mary Walsh to ASAP's board of directors this year. Mary is the co-owner of Swamp Rabbit Cafe and Grocery, which sources from hundreds of local farms for its bakery, cafe, grocery, and food hub."We started this business because we wanted to offer local food from local farmers and food makers year-round," says Mary. "ASAP’s resources helped us a lot in our early years of the business, and now, after 13 years of working with hundreds of vendors, we see so much value that ASAP provides to our farmers. The work they do is so important and we’re happy to be a part of it!"Hear more from Mary (including her favorite under-appreciated local veggie) and other ASAP board members on our website : [link removed].



FACES OF LOCAL
Laura Torres
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Laura Torres is the market manager for Haywood's Historic Farmers Market : [link removed] in Waynesville. The market is part of the WNC Double SNAP Network : [link removed], a partnership between ASAP, MountainWise, and Blue Ridge Women in Agriculture to support and expand SNAP incentive programs and farmers markets throughout Western North Carolina.  

What are you most looking forward to this season at Haywood's Historic Farmers Market?
I am most looking forward to seeing a wide variety of vendors this season, as well as hosting our community events just about once a month. We had a very successful May Day at the Market event earlier this month, where participants got to make flower crowns, do fairy hair, join in our Native Plants Raffle, and watch a performance from a local dance troop! Events like these create the type of community we're striving for in Haywood County, and we just love seeing everyone come out to have fun and hang out at the market on Saturday mornings.What are some of your favorite in-season products at the market right now? Do you have go-to recipes for this time of year?Radishes! I love to do a quick-pickled radish to keep in the fridge and add to different meals like salads and tacos.How have you seen programs like Double SNAP/Double Up Food Bucks impact the market community?I can't tell you how many times I've heard participants exclaiming how grateful they are that they can use their EBT cards and receive the double up to make what they have stretch even farther, especially for healthy, locally grown foods. This program is so beneficial to both participants and farmers.What are some of your challenges in managing a farmers market? Coordinating with a large group always comes with challenges, but these are far outweighed by how fun and exciting it is to learn all of the vendors' stories about how they started their businesses and different tips and tricks they've learned along the way. We truly have an amazing group of vendors at our market and I feel extremely fortunate to be the one to wrangle them each week!

RECIPE OF THE MONTH

Smashed Cucumber Salad : [link removed]
Pai huang gua is a traditional Chinese recipe for a hot day. It can be served on its own or alongside chilled rice or noodles. Smashing and salting the cucumbers helps to draw out excess water and makes the flavors more concentrated. Don’t like tofu? Leave it out! You can also add other veggies, such as edamame, snap peas, or thinly sliced broccoli.

Servings: 4 | Time: 20 minutes

 
Ingredients
2 long, thin-skinned cucumbers (or 6–8 small cucumbers)Salt1 garlic clove, minced3 tablespoons rice vinegar1 1/2 tablespoons soy sauce1 teaspoon mirin or sugar2 teaspoons sesame oil2–3 scallions, white and light green parts, thinly sliced2 tablespoons cilantro, roughly chopped6 ounces tofu, cubed (optional)1 tablespoon sesame seeds, toastedChili oil or chili crisp (optional)
Directions
Lay cucumbers on a cutting board. Smash the cucumber with the flat side of a kitchen knife until it starts to split. Repeat with the second cucumber. Break apart or cut the cucumbers into 1-inch pieces.
Place cucumber in a colander and sprinkle generously with salt. Let sit over the sink for 15 minutes. Pat dry with a clean kitchen towel.
In a large bowl, whisk together minced garlic, vinegar, soy sauce, mirin or sugar, and sesame oil.
Add cucumber, cubed tofu, cilantro, and scallions to the bowl and toss with the dressing. Taste and add more vinegar, soy sauce, or sesame oil if desired. Let chill for up to 30 minutes or until ready to eat.
To serve, top with toasted sesame seeds and drizzle with chili crisp or chili oil if you’d like.
Find more recipes at growing-minds.org : [link removed] and asapconnections.org. : [link removed] ASAP
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asapconnections.org : [link removed] | growing-minds.org : [link removed] | appalachiangrown.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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ASAP (Appalachian Sustainable Agriculture Project) - 306 W. Haywood Street - Asheville - NC - 28801

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