Early summer brassicas are coming in at farmers tailgate markets across Buncombe County, including cabbage, broccoli, and kohlrabi. Cabbage and kohlrabi will be available throughout the summer and early fall, but broccoli will disappear during the hotter months, so make sure you get some now!
Slaw (or coleslaw) is typically made from cabbage, and is a great no-cook dish to have in the fridge to perk up muggy evening meals. It usually gets better after marinating a few days, yet retains its crispness and zippy flavor, whether you opt for a traditional buttermilk-style dressing or go for something lighter with a vinegar or lime juice base. You’ll find several varieties of cabbage at markets to sample right now. Look for dark green crinkled savoy cabbage from New Roots Market Garden (ASAP Farmers Market, West Asheville Tailgate Market), elongated and frilly pale green napa cabbage from Ivy Creek Family Farm (North Asheville Tailgate Market, Weaverville Tailgate Market) or Wildwood Herbal (ASAP Farmers Market), and standard flat-leafed green cabbage from Lee’s One Fortune Farm (ASAP Farmers Market, Black Mountain Tailgate Market, West Asheville Tailgate Market, River Arts District Farmers Market, and East Asheville Tailgate Market). Other common slaw ingredients, like carrots, radishes, or celery also are available at markets right now.
But you can also deviate from the traditional cabbage path. Broccoli stems, often discarded in favor of the florets, come into their own when thinly sliced for slaw. Try an unconventional pairing with bias-sliced snap peas and sesame-ginger dressing. Find broccoli from Olivette Farm (ASAP Farmers Market) and Highgate Farm (Black Mountain Tailgate Market, West Asheville Tailgate Market, and River Arts District Farmers Market) and snap peas from Lee’s One Fortune Farm, Ivy Creek Family Farm (North Asheville Tailgate Market, Weaverville Tailgate Market), Full Sun Farm (North Asheville Tailgate Market, River Arts District Farmers Market), Five Pine Farm (Weaverville Tailgate Market), and Whaley Farmstead (East Asheville Tailgate Market).
Kohlrabi, peeled and julienned, also makes a fine slaw. Try it in a simple combination with thinly sliced fennel, parsley leaves, lemon juice, olive oil, and red pepper flakes. Find both kohlrabi and fennel from Highgate Farm.
At farmers markets right now you’ll also find the end of the season’s strawberries, as well as summer squash, cherries, head lettuce, mixed salad greens, swiss chard, kale, spinach, turnips, spring onions, garlic scapes, and much more. Markets are also chock full of beef, pork, lamb, chicken, eggs, cheese, bread, baked goods, ferments, and beverages.
For a full list of markets open throughout the region, visit asapconnections.org. Find contact information and more details about the region’s farms and farmers markets in ASAP’s online Local Food Guide.
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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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Evan Chender, aka The Culinary Gardener, grew edible flowers and specialty greens for restaurants until COVID-19 hit. Then he shifted to a CSA model where the vegetables go to home kitchens instead of restaurant plates. Hear more on this week's Growing Local.
Growing Local episodes on SoundCloud, iTunes, or on ASAP's website.
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The Laurel of Asheville featured Feed Asheville West, a new project by Patchwork Urban Farms led by grower and community engagement coordinator Kate Wheeler.
Several local chefs are offering digital cooking classes from their home kitchens, reported the Mountain Xpress.
The Mountain Xpress previewed Asheville at Home, a new digital cookbook produced by Asheville Strong and featuring recipes by local chefs. Proceeds support N.C. Restaurant and Lodging Association’s Restaurant Workers Relief Fund.
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