Zucchini and yellow squash season is only just getting started, but we can’t help but get excited about these as the start to summer produce. The tender baby varieties that are available right now are great for eating raw in pasta or salad. Look for summer squash from Full Sun Farm (North Asheville and River Arts District markets), Olivette Farm (East Asheville and Asheville City markets), and Smallholding Farm (East Asheville Tailgate Market).
 
For an easy meal, make zucchini ribbon pasta. You can make this recipe entirely with zucchini and summer squash, or combine with traditional ribbon-shaped pasta, like fettuccine or tagliatelle. Using a vegetable peeler, shave about 8 to 12 small zucchini or summer squash into thin ribbons. You should have about 10 cups total. Place the ribbons in a colander and sprinkle with a teaspoon of salt. Let stand for about 30 minutes, then spread on a clean kitchen towel and blot out excess liquid. 
 
Meanwhile, combine two pressed garlic cloves, two anchovy fillets, and a pinch of crushed red pepper in a large bowl. Using the back of a wooden spoon, smash everything into a paste. Toss cooked pasta noodles (if using), zucchini or squash ribbons, and one-third cup olive oil in with the anchovy paste. You can use a bit of pasta water if you need to thin out the paste. Add in thinly sliced mint and basil, toasted walnuts, and freshly grated Parmesan cheese. Taste and adjust salt or other seasonings. Drizzle with a little extra olive oil and enjoy!
 
Also spotted at markets in recent weeks: sour cherries, strawberries, fennel, garlic scapes, spring onions, broccoli, cauliflower, beets, arugula, greens, mushrooms, and much more. 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, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide.