ASAP’s Weekly Farmers Market Report - May 16, 2025

Fresh at Farmers Markets

While ramps have finished up for the season, markets are full of spring alliums like green garlic, garlic scapes, onion scapes, leeks, green onions, chives and more! The onion and garlic family—also known as edible alliums—are a fond flavor for humans and have been used in cooking and as natural medicine for thousands of years. Commonly found in our front yards, the wild onion is the ancestor to all varieties of allium and was originally cultivated in nearly every part of the world.
 

This time of year, after surviving a long and cold winter, garlic gets ready for its zesty debut. If you’re eager for some fresh garlic, many vendors have green garlic: immature garlic that must be used quickly or refrigerated. Before garlic is dug up and cured, hardneck varieties send up a curly scape in attempts to form a flower and make seeds. These scapes are snapped off the plant so the garlic can focus its energy on building a bigger bulb–this also marks about a month until garlic can be harvested for curing. Both garlic scapes and green garlic can be used in recipes that call for garlic cloves. Garlic scapes are similar to asparagus in texture but have a mild garlicky flavor—some early varieties of garlic should start making scapes soon, so be on the lookout at markets in the coming weeks. Make a garlic scape pesto, roast them like asparagus, add them to savory scones, or pureed them into a hummus. Garlic scapes are easy to preserve too—if you want to savor their flavor for later, quick pickle them, lacto-ferment them, or dry them to blend into a powder for a green scape seasoning. Find green garlic and garlic scapes from Lee’s One Fortune Farm : [link removed] (Asheville City : [link removed], West : [link removed], River Arts District : [link removed], East : [link removed], Weaverville : [link removed] and Black Mountain : [link removed] markets), Wild East Farm : [link removed] (River Arts District Farmers Market), Root Bottom Farm : [link removed] (West Asheville Tailgate Market), and Ivy Creek Family Farm : [link removed] (North Asheville : [link removed] and Weaverville markets). Similar to garlic scapes, the Lee’s have onion scapes too, which are the flowering stalks at the tip of the plant.
 

The less popular (but nonetheless delicious!) cousin of green garlic are leeks! This allium has a mildly sweet, onion flavor, but with a distinctive twist. Leeks taste great by themselves when roasted or sauteed, and make for a perfect addition to any pasta dish, quiche, soup, and more! Of course, there is the classic potato leek soup for a rainy day, but another favorite way to enjoy this vegetable is by briasing them. Start by sourcing eight leeks. Leeks tend to collect soil particles in their layers, so be sure to give them a good rinse. Cut off the root end and the dark green parts—the leaves can be saved and added to a homemade broth recipe. Cut the leeks in half lengthwise and remove any additional dirt. Arrange the leeks in a deep skillet, pour in a cup and a half of broth, and bring to a simmer. Cover and simmer on low for 15 minutes. Preheat your oven to 350 degrees and butter a casserole dish. Transfer the leeks to the dish in a single layer and pour in the remaining broth. Dot with two tablespoons of butter, season with salt and pepper, and add any fresh herb sprigs like thyme or rosemary. Transfer to the oven and bake for 30 minutes, or until tender. Garnish with fresh herbs and enjoy! You can find leeks from vendors like Gaining Ground Farm : [link removed] (North Asheville and River Arts District markets) and Highgate Farm : [link removed] (Asheville City, West Asheville, and River Art District markets).
 

Soon, many vendors will have yellow onions, red onions, and shallots to offer, too! If you want to keep that onion flavor going all year long, pick up a perennial chive plant for your garden. Chives are cold hardy and will keep coming back year after year. Plant in full sun and harvest for your recipes as needed. Find chive plants from Herbs and Roots Nursery (West Asheville Tailgate Market), Full Sun Farm : [link removed] (North Asheville and River Arts District Markets), and Kindland Farm : [link removed] (Asheville City and River Arts District markets).
 

Please note that beginning this Saturday, May 17, North Asheville Tailgate Market will move back to its summer location on UNC Asheville’s campus at parking lot P28.
 

At markets now you’ll also find strawberries, rhubarb, kohlrabi, cabbages, asparagus, turnips, beets, radishes, carrots, the first cucumbers, mushrooms, microgreens, 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. During springtime, find annual and perennial plant starts for your gardens along with fresh flowers. 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 : [link removed].

Connect with ASAP

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appalachiangrown.org : [link removed] | asapconnections.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.
 

: [link removed]

5/18 - 11/16
Barn Yoga 2025 at Hickory Nut Gap Farm, Sundays : [link removed]
 

5/17
The Basics of Biodynamic/French Intensive Horticulture Weekend : [link removed]
 

5/18
Intro to Pâté at HNG : [link removed]
 

5/20
Farm Growth: A Financial Strategies Webinar : [link removed]
 

5/31
Cheesemaking & Fermentation Workshop Weekend : [link removed]
 

Find upcoming events (or post your own) at
asapconnections.org : [link removed].

Local Food and Farm News

Photo Credit: Johnny Autry
 
Local chef and owner of Good Hot Fish, Ashleigh Shanti, has been nominated for the James Beard Award in the U.S. Foodways category for her new and book.
 

According to Eater Carolinas : [link removed], Shanti shared that, “Being recognized by the James Beard Foundation for Our South: Black Food Through My Lens is a high honor as a first-time author. I’ve had a lot of these words and recipes stored up in me for a long time. It feels good for this work to be so warmly received by my food community.”⁠

News from ASAP

: [link removed] : [link removed] : [link removed] by Camilla Calnan Photography : [link removed]



Following Hurricane Helene, ASAP (Appalachian Sustainable Agriculture Project) began monitoring the impacts of the storm on small-scale farms in Western North Carolina. Through surveys, phone calls, and farmer-to-farmer facilitated meetings, ASAP researchers have estimated the scope and immediate cost of the hurricane on the farming community and local food economy.
 

The analysis focuses on ASAP’s Appalachian Grown certified farms—a group of nearly 900 small-scale, family-owned farms growing food for local market outlets. The report explores the physical and financial impacts of the storm—both in terms of cleanup and recovery costs as well as lost sales due to product loss and closed or reduced market outlets.
 

Read the whole report at asapconnections.org/local-food-research-center : [link removed].



ASAP (Appalachian Sustainable Agriculture Project) - 306 W. Haywood Street - Asheville - NC - 28801

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