With the arrival of the new season we welcome the return of farmers markets and the dozens of vendors that come with them! With more than 100 farmers markets across the Appalachian Grown region, more markets will reopen throughout the spring. Many of these markets offer SNAP incentives and other promotional programs. Search for markets by location, SNAP access, hours, and more in ASAP’s online Local Food Guide at appalachiangrown.org.
Of course farmers markets have an array of seasonal produce available, but if you are a home gardener or wanting to grow some of your own food this year, now is the time to get your plant starts from local growers and get started. For plant starts that grow fruits and vegetables, you can even use SNAP and Farm Fresh Bucks to purchase them!
Vendors have started to bring seedlings to markets with more to become available the further we get into Spring. Right now, find cool season plant starts that aren’t as frost sensitive, along with perennial plants like blueberry bushes and other fruit trees. Hogback Ridge Herb Farm (North Asheville Tailgate Market) and B&L Organic (North Asheville and West Asheville Markets) will have veggie and herb starts like kale, broccoli, cabbage, rosemary, thyme, and more—give it another two weeks or so, after last frost, and Hogback Ridge will have summer veggies starts like tomatoes, peppers, eggplant, and squash. Find arugula, spinach, onion, cucumber, peas and green bean starts from Seven Senses Farm at River Arts District Market. Both Plucky Sparrow Homestead and Windy Hollow Farm will have veggie plant starts available at Weaverville Tailgate Market.
As for perennial plants that will keep returning year after year, find a variety of edible trees and shrubs from High Country Nursery (North Asheville, West Asheville, and Weaverville markets) including cherries, blueberries, self-pollinating raspberries and blackberries, figs, paw paws, persimmons, pomegranates, and more. Bear Necessities has you covered at Asheville City and West Asheville markets with other perennial permaculture plants like raspberry and blackberry canes, strawberry plants, honeyberry (similar to blueberry),native plums and elderberries, and medicinal herbs like comfrey and mint.
In the meantime, there’s still time to continue experimenting with some of the winter produce at markets—like fennel! The fresh, aromatic qualities and crisp texture of fennel makes it the perfect veggie to cook with as we move away from hearty winter recipes, and embrace the warmer temperatures and refreshing nature of spring. While most recipes call for just the bulb of fennel, all parts of the vegetable are edible, and can be enjoyed raw or cooked! One of the best ways to appreciate raw fennel is by simply shaving the bulb with a mandolin or culinary peeler, then lightly marinating it in a bit of lemon juice, olive oil, and sea salt.
While eating fennel raw will allow it maintain the original crispness and distinct anise flavor, cooking the vegetable will alter the taste a bit. For those who may not enjoy fennel’s licorice-adjacent flavor, adding a bit of heat will make the vegetable a bit milder and sweeter, and soften its texture a bit as well. You can both sauté and roast fennel. Fennel and potatoes make a great combo–pair sliced fennel with cubed potatoes, toss with a bit of olive oil, salt and pepper, then roast at 400 degrees for about 30 minutes. Find fennel from Highgate Farm (Asheville City and River Arts District markets) and Gaining Ground Farm (North Asheville Tailgate Market).
At markets now you’ll also find kohlrabi, cabbages, potatoes, turnips, radishes, carrots, spring alliums like green onions, leeks, and green garlic, a wide variety of tender and hearty greens, and 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. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.
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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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We are just a few weeks away from ASAP's Appalachian Grown Gathering, April 25, 5 to 8:30 p.m., at Yesterday Spaces. This dinner and fundraising event will feature local chefs and farms in a one-of-a-kind dining experience. Plus, this is an opportunity to gather together to celebrate local agriculture and re-energize ourselves through conversation, shared values, and good food.
The event will feature local farms and diverse chefs that source locally. Chefs include Nick Barr of Chai Pani, Ashley Capps of New Stock Pantry, Matt Farr and Erica Beneke of Red Fiddle Vittles, Brian Hinch of Buncombe County Schools, Chue Lee of Lee’s One Fortune Farm; Luis Martinez of Tequio Foods, and Josh Weeks of SingleTree Heritage Kitchen.
Follow along and learn more about the chefs on ASAP's social media. Reserve tickets and find more information at asapconnections.org.
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