ASAP’s Weekly Farmers Market Report - June 20, 2025

Fresh at Farmers Markets

Photo from An Edible Mosaic

Summer officially begins today, and it sure does feel like it! If you too don’t have central air or are just wanting to keep your house from heating up more than it already is, chilled soups are the way to go. These dishes are essentially vegetable smoothies to eat from a bowl—or even drink from a glass if you prefer! Cool, crisp, and refreshing, they require no heat to prepare but pack enough nutrients to fill you up.

First up is a chilled cucumber-yogurt soup. In a blender, combine two medium cucumbers, one cup plain yogurt, juice from half a lemon, two minced garlic cloves, a handful of chopped herbs (such as dill and mint), two tablespoons of olive oil, half a teaspoon of salt, and a pinch of black pepper. Taste and adjust, adding more lemon juice, salt, or pepper as you like. You can use any type of plain yogurt for this, including sheep milk yogurt from Grassroots Farm and Dairy (Black Mountain, North Asheville, West Asheville, and Weaverville markets) though if you use a thicker type, you may need to thin the soup with a splash of milk or water. Top with a drizzle of olive oil, sliced cucumbers, and more herbs, if you like.

Want to use up a lot of veggies that blend both spring and summer? Try a traditional Russian summer soup called okroshka. Versions of this tangy and chilled soup have been served across eastern Europe including Ukraine and Belarus. Derived from the word "kroshit'" (крошить), “okroshka” roughly translates to crumbling into small pieces. Start by boiling four medium new potatoes until they are tender enough to cut into cubes. If you use new potatoes, you don’t even have to peel them since their skins are so thin. While the potatoes are cooking, boil, peel, and chop four hard boiled eggs. Chop two cucumbers, six scallions, six radishes, and a half cup of dill and add all chopped veggies to a big bowl with two teaspoons of salt. Reserve a little dill and sliced radish for garnish. Once the potatoes and eggs are cooled, add them to the bowl of veggies. For a creamy base, mix six cups of kefir with two cups of water or try yogurt instead mixing two cups of yogurt with four cups of water (adding more water or yogurt to your preferred consistency). Add some dry ingredients to a serving bowl and pour in the yogurt mixture until the veggies are covered. If you want to bump up the protein, add chopped deli ham, sliced sausages, or poached chicken. As for saving leftovers, it’s best to store the chopped ingredients separately (for up to three days) then add the liquid element when you’re ready to eat it.

Cucumbers and radishes are available from many farms, including Ivy Creek Family Farm (North Asheville and Weaverville markets), Olivette Farm (East Asheville and Asheville City markets), Smallholding Farm (East Asheville Tailgate Market), Gaining Ground Farm (North Asheville and River Arts District markets), Sunny Hill Harvest (Enka-Candler Farmers Market) and Thatchmore Farm (North and West Asheville markets).

Catch Weaverville Tailgate Market’s Farm to Table Fundraiser Dinner on Wednesday, June 25, 3 to 6 p.m. at their usual location at Weaverville Community Center. Celebrate the solstice and their fantastic farmer’s market with local foods prepared by Hollie West, owner of the Sweet Monkey. All orders will be prepared for pickup during regular market hours of 3 to 6 p.m.

At markets now you’ll also find strawberries, cherries, the first blueberries, raspberries, and peaches, kohlrabi, cabbages, turnips, beets, radishes, carrots, cucumbers, mushrooms, microgreens, a wide variety of tender and hearty greens, many types of fresh herbs like mint and dill, 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.


Connect with ASAP


appalachiangrown.org | asapconnections.org

ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.


Upcoming Events

6/22 - 11/16
Barn Yoga 2025 at Hickory Nut Gap Farm, Sundays

6/21
Take Root Festival

Barn Dance with Queen Bee & The Honeylovers

6/25
A Farm to Table Fundraiser Dinner Presented by Weaverville Tailgate Market

6/27
Evening Sound Bath Meditation on the Farm

6/28
FREE Bountiful Cities Birdhouse Auction Benefit

Find upcoming events (or post your own) atasapconnections.org.

Local Food and Farm News


Catch a pop-up reunion dinner with J Chong Eats and Plēb Urban Winery. Join them for a night of Cantonese dishes thoughtfully paired with wine from Pleb Winery at 6 p.m. on Tuesday, June 24 at The Funkatorium at Wicked Weed.

News from ASAP


Passes for ASAP’s 2025 Farm Tour are now on sale! Farm Tour will take place Saturday and Sunday, Sept. 20-21, noon to 5 p.m.

Participating farms will be announced in early July. One pass is good for all passengers in a single vehicle at all farms, both days. Passes are $35 before Sept. 20 and $45 on Sept 20-21.

ASAP’s annual Farm Tour is a chance to experience how food is grown and raised through guided tours, demonstrations, and tastings. The Farm Tour showcases the diversity of working farms in Western North Carolina, including vegetables, livestock, vineyards, orchards, flowers, fiber, and more! This is a family-friendly event is a critical piece of hurricane recovery efforts and a great outing for visitors of all ages, abilities, and interests. All are welcome.



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

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