monthly news from ASAP    |   JUNE 2020    |    asapconnections.org

Deliveries Begin for Appalachian Farms Feeding Families
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The first few deliveries are going out through ASAP's Appalachian Farms Feeding Families : [link removed] program, which provides fresh, healthy food to people who need it (including the summer squash pictured above, en route from Carringer Farms to Pam's Child Development Center in Sylva). So far through this program ASAP has matched eight farms with eight food relief sites in six counties. ASAP is subsidizing or covering the costs of packaging, delivery, and/or products as needed. Read more about how the program is benefitting farmers and the community in our Faces of Local interview with participating farmer Nicole Coston of Bearwallow Valley Farm, below, or in this article from Carolina Public Press : [link removed]. 
   
Appalachian Farms Feeding Families is supported by the Appalachian Grown Farmer Relief Fund : [link removed]. Give a donation today : [link removed] to help make an impact.



Growing Minds Shares Equity Resources
: [link removed] demonstrates that children begin to develop racial awareness and bias at a very young age. In an effort to create learning environments that are more diverse, inclusive, and reflective of our culturally diverse society, we have added an Equity, Inclusion, and Anti-Bias Resources page : [link removed] to the Growing Minds website to help farm to school programs follow equity-minded best practices.
 
This resource page includes the questions and considerations we are using in our Growing Minds work; a library of children’s books (including farm to school literature) that celebrate diverse voices; and recommended external resources that can be used by both parents and educators to teach children about race, diversity, and inclusion, both in the food system and in greater society.



Appalachian Grown Producer Survey Report Now Available
: [link removed] : [link removed] year ASAP sends a survey to more than 800 farms in our network in order to assess the impact of the Appalachian Grown program : [link removed] and to gather feedback to shape the program's future direction. The 2019 survey report : [link removed] is now available from our Local Food Research Center. Some key findings include:
On average, farms are smaller than nationally or statewide, with a median of eight acres.The market opportunities for local food are strong: 89 percent of farmers report there were more or the same number of market outlets to sell their products in 2019 compared to 2018.Farmers sell to both direct and wholesale markets, with the average selling to three different market outlets. The vast majority—92 percent—sell some or all of their products to direct markets, while 64 percent sell some or all to wholesale.Farmers markets are the most popular market outlet, followed by restaurants and farm stores.Even though the survey was conducted in November 2019, before COVID-19, a majority of farmers were already seeing growth in CSAs and online market sales.



ASAP Releases 2019 Annual Report
: [link removed] out ASAP's latest annual report : [link removed] to read about our work to build a stronger local food movement.
Highlights from 2019 included: 

Offered Double SNAP : [link removed] at Asheville City Market : [link removed] the first edition of Full Share : [link removed], a free CSA guide, in January.Launched Growing Minds @ Community Colleges : [link removed] with the first cohort of our New and Beginning Farmer Working Group.Piloted a Farm Fresh Prescription Program at Asheville City Market.Thank you for making this success possible by supporting ASAP. We are proud to be doing this important work with you!



Emergency Grants to Farmers and Markets Continue
: [link removed] continues to disperse grants to farmers and markets to help cope with COVID-19 disruptions, as well as offer support to those who have received funding but need additional assistance as they pivot business models or adjust market procedures. Farmers Market COVID-19 Response Grants : [link removed], which assist markets in with increased public health measures, have been awarded to more than 40 markets (including Hub City Farmers Market, pictured with PPE procured through the grant). Appalachian Grown Farmer Immediate Needs Grants : [link removed], helping farmers pivot to new market outlets, have gone out to 34 farms to date. Hear how some of these farms are using their grants on Growing Local Radio : [link removed]. 
 
Both grants are supported by the Appalachian Grown Farmer Relief Fund : [link removed] and will continue to be made as long as funds are available. Donate today! : [link removed] LOCAL
Nicole Coston
: [link removed] likes to share the stories of people who help us fulfill our mission. This month we're talking to Nicole Coston of Bearwallow Valley Farms : [link removed], who is using funding through the Appalachian Grown Farmers Immediate Needs Grant : [link removed] to facilitate CSA deliveries and is partnering in the Appalachian Farms Feeding Families : [link removed] program.
 
How did the pandemic initially impact Bearwallow Valley Farms and the CSA you offer?
 
We lost 75 percent of our in-person CSA registrations due to shut downs. The majority of our wholesale accounts are to restaurants and child care centers, both of which have been closed.
 
You've done outreach to offer your CSA to SNAP/EBT participants. How have you gone about that, and what results have you seen? 
 
We have been able to work with the Mills River Farm Market : [link removed] and Healthy People, Healthy Carolinas to accept EBT and offer double dollars, so our EBT customers only pay 50 percent of the value for meat, eggs, and veggies. We have been able to serve about 10 households through this program and have room to expand. 
 
What will you be delivering to the Hendersonville Spanish Church through the Appalachian Farms Feeding Families program? 
 
Peaches, plums, raspberries, blueberries, kale, napa cabbage, and more. This program has helped us move bulk product that was planted for wholesale accounts at a fair price.
 
Have there been any good surprises or outcomes during this challenging time for your farm? 
 
It seems there has been a stronger focus on buying local as folks have not been comfortable shopping at grocers.

PHOTOGRAPHER SPOTLIGHT
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Our June photo of the month comes from photographer Mallory Fountain : [link removed], who snapped this fellow at Walnut Farms : [link removed] in Marshall, which is owned by her sister and brother-in-law. While June typically kicks off farm tour season, many—including ASAP's—have been postponed or cancelled until farms can once again safely welcome visitors. There are still ways to visit your local farms, though. Some are open for u-pick or have farm stands open. Connect with farms and farmers market through ASAP's online Local Food Guide : [link removed].

RECIPE OF THE MONTH

Olive Oil Zucchini Bread
: [link removed] may not have a glut of zucchini quite yet, but you might as well be prepared for when that moment comes. This quick bread has a savory flavor thanks to the olive oil and is delicious toasted with a bit of butter. For more ideas for what to do with your farmers market bounty each week, subscribe to our weekly farmers market report : [link removed] or visit fromhere.org : [link removed].  

 

Ingredients
1 pound zucchini (about 3 medium)1 1/2 cups all-purpose flour1 1/2 cups whole wheat flour2 teaspoons ground cinnamon1/4 teaspoon ground or freshly grated nutmeg2 teaspoons baking powder1/4 teaspoon baking soda1 teaspoon coarse salt6 tablespoons canola oil6 tablespoons extra virgin olive oil1/2 cup firmly packed brown sugar1/4 cup granulated sugar2 large eggs2 teaspoons vanilla extract
Directions
Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan or three mini loaf pans.Trim the ends of the zucchini and coarsely grate using a box grater. Gather the shredded zucchini in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture as possible.Combine the flours, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, oils, and vanilla extract.Toss the zucchini and any extras (such as walnuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Batter may seem dry—that's all right.
Transfer the batter to the prepared loaf pan or divide between pans, and gently even out the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. The loaf should have a golden-brown crust and feel springy if you give the top a little pat. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely. Placing the loaf on its side to cool can help to maintain a tender interior and crisp exterior.
Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.
Adapted from thekitchn.com : [link removed].

MEDIA HIGHLIGHTS

ASAP in the News
The Appalachian Farms Feeding Families program was covered by many news outlets, including Carolina Public Press : [link removed] (with photos of one of the first deliveries), WLOS : [link removed], Mountain Xpress : [link removed], Morganton News Herald : [link removed], Ashe Post & Times : [link removed], Smoky Mountain News : [link removed], Morning Ag Clips : [link removed], Crossroads Chronicle : [link removed], Capital at Play Newsletter : [link removed], AVL Today : [link removed], and Asheville.com : [link removed].
 
Emily Jackson, program director for Growing Minds, was interviewed on the radio program iEat Green : [link removed] on the Progressive Radio Network. She talked about the origins of the Growing Minds farm to school program and the work we're doing during the pandemic.
 
A photo by one of ASAP's photography interns was featured on the cover of the Mountain Xpress : [link removed] in a story looking at the impact of COVID-19 on farmers. ASAP's Molly Nicholie is quoted in the article. 
 
The Laurel of Asheville : [link removed] has an article about the Appalachian Grown Farmer Relief Fund and how it supports farmers in the region.



ASAP on the Air
: [link removed]’s Growing Local audio series runs on WNCW : [link removed] on Monday mornings during Morning Edition at 8:45 a.m. Here are a few recent episodes: 
 

Starting a Farm During COVID-19 : [link removed] Colleges Incorporate Farm to School Learning : [link removed] Restaurants Closed, The Culinary Gardener Started a CSA : [link removed] Grant Helps Local Farmers Adapt : [link removed]
Chefs and Farmers Help People Affected by COVID-19 : [link removed]
You can listen to all Growing Local episodes on SoundCloud : [link removed], iTunes : [link removed], or on ASAP's website : [link removed].



CONNECT WITH US
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asapconnections.org : [link removed] | growing-minds.org : [link removed]
appalachiangrown.org : [link removed] | fromhere.org : [link removed]
 
Donate to support local food, strong farms, and healthy communities today! : [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.



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

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