A lot of firsts are coming in season–broccoli, cauliflower, more cucumbers, and the first zucchini, summer squash, and new potatoes! These are crops that highlight the shoulder season so well with a mix of abundant spring crops and beginnings of early summer ones we have all been waiting for.
The flowering heads of broccoli and cauliflower are both whimsical and delicious, and come in many varieties. Find purple-hued cauliflower, a swirling patterned romanesco broccoli, and Asian varieties like broccoli raab. Add broccoli and cauliflower to your mac and cheese, create a cauliflower casserole or classic summer broccoli salad, savor a broccoli cheddar soup on a rainy day, or try out this herbed broccoli mashed potatoes featuring fresh herbs. Find herbs like dill, parsley, chives, mint, fennel fronds, scallions, garlic scapes from Gaining Ground Farm (North Asheville and River Arts District markets), new potatoes from Root Bottom Farm (West Asheville Tailgate Market) and brassicas like cauliflower, broccoli from Ivy Creek Family Farm (North Asheville and Weaverville markets), Tucker’s Garden (North Asheville and West Asheville markets), and Olivette Farm (Asheville City Market).
Start by bringing a medium pot of salted water to a boil. Add half a head of broccoli, cut into florets, and boil until tender–about 10 minutes. Remove broccoli and drain thoroughly. Add two pounds of new potatoes to the pot of salted water and bring to a simmer, cooking until tender–about 45 minutes–then drain. Because new potatoes haven’t cured yet and have such thin skin, you don’t necessarily have to peel them. Return the potatoes to the pot and mash them using a fork or potato masher. Add the boiled broccoli along with a cup of milk, six tablespoons of unsalted butter, and two tablespoons each of chopped chives, dill, and parsley and mash further. Add salt and pepper to taste and serve with your favorite main courses.
Summer squash and zucchini have made their first appearances from Smallholding Farm at East Asheville Tailgate Market and from Full Sun Farm at North Asheville and River Arts District markets. The tender baby varieties that are available right now are great for eating raw in pasta or salad or you transform them into a delicious and crispy fritter. Zucchini fritters make a perfect side dish or work great as an appetizer, too. They are flexible and make it easy to add seasonal crops garlic scapes, green garlic, scallions, and more. You can also make them gluten free by swapping ingredients as needed–a dish that is sure to please any crowd. As we get further into the growing season, this recipe is ideal for using up zucchini when you have so much that it’s coming out of your ears!
Start by grating three medium sized zucchinis or summer squash. Place the grated squash on a kitchen towel and squeeze out as much water as you can. In a large bowl, whisk together two large eggs, one and a half cups of chopped scallions, three chopped garlic scapes, two tablespoons of minced dill, one tablespoon of lemon zest, a teaspoon of salt, and ground pepper to taste. Add one and a half cups of breadcrumbs and three tablespoons of all purpose flour–fold to combine. Start a skillet on medium-high heat and add a few tablespoons of a high heat oil of choice, like avocado oil. Make small patties with the squash mixture–you can use a quarter cup measuring cup if desired. Coat the patties with breadcrumbs and place them in the skillet, cooking for two to three minutes on each side, or until browned. Transfer the patties to a paper towel-lined plate or baking rack and continue cooking in batches until finished. Serve with a spring green pesto or herby lemon yogurt dip.
Remember that River Arts District Farmers Market moves back by the river this Wednesday. Find the market at New Belgium Brewing!
At markets now you’ll also find strawberries, rhubarb, kohlrabi, cabbages, asparagus, turnips, beets, radishes, carrots, 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.
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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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Local community member, author, and educator, Ashley English, shared some strawberry recipes and preservation methods with Mountain Xpress.
This article is the start of a monthly "Homemade Living" series in partnership with Ashley and Mountain Xpress with, "an eye toward creating a do-it-yourself home apothecary of wellness remedies, alternating with this one, which is focused on preserving the foods and flavors of the season."
Check out the article for tips on preserving strawberries through quick-pickling, freezing, and infusing them into vinegar.
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