Just in time for Father’s Day, peaches and blueberries are starting to show up at farmers markets. Whether you are enjoying time with family and father figures this week or honoring the summer solstice, blueberries and peaches are the perfect way to celebrate. We’ve spotted blueberries so far from Thatchmore Farm (North and West Asheville markets) Flying Cloud Farm (North Asheville and River Arts District markets), and Ivy Creek Family Farm (Weaverville and North Asheville markets). Creasman Farms returns to Asheville City Market this week with peaches! You can also find peaches from Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, and East Asheville markets) and Lyda and Sons Family Orchard (Weaverville Tailgate Market).
 
For the sweet tooth, go for a blueberry-peach cobbler. This recipe uses a cornmeal biscuit. You can find stone-ground cornmeal from Two Stones Farm + Mill (formerly Gibson Berry Farm) at North Asheville and Asheville City markets. Preheat your oven to 400 degrees. In a medium bowl, toss four cups of sliced peaches (five or six whole peaches), 1 cup blueberries, one-third cup brown sugar, two tablespoons flour, two tablespoons lemon juice, and one-fourth teaspoon each of cinnamon and salt. Place in a lightly greased baking dish and set aside.
 
For the biscuit topping, combine three-fourths cup all-purpose flour, one-fourth cup stone-ground cornmeal, three tablespoons brown sugar, one-and-a-half teaspoons baking powder, and one-fourth teaspoon salt in a large bowl. Using a fork or your fingertips, cut in three tablespoons of cold butter, cut into small cubes. The dough should start to look a little shaggy. Stir in one-half cup buttermilk with a rubber spatula until the dough starts to come together. It will be sticky—that’s okay! Scoop spoonfuls of dough over the peach-blueberry filling. You don’t have to cover the entire surface. Bake until the the biscuit top is browned and the cobbler starts to bubble, about 20 to 25 minutes. Let cool, and enjoy with ice cream, whipped cream, or plain Greek yogurt.  
 
For more savory eaters, peaches and blueberries also make great salads! Combine them with arugula and goat cheese for a bright salad. Or make a “peachese” (peach caprese)! Replace the tomatoes in a traditional caprese salad with peaches and blueberries topped with basil, mozzarella, balsamic vinegar, and olive oil. 
 
Also spotted at markets in recent weeks: raspberries, cucumbers, summer squash and zucchini, carrots, fennel, garlic scapes, spring onions, lettuce, cabbage, broccoli, cauliflower, turnips, radishes, spinach, kale, chard, 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 hours and location, in ASAP’s online Local Food Guide.