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monthly news from ASAP | JUNE 2020 | asapconnections.org
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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 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.
Appalachian Farms Feeding Families is supported by the Appalachian Grown Farmer Relief Fund. Give a donation today to help make an impact.
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Growing Minds Shares Equity Resources
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 Research 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 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.
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Appalachian Grown Producer Survey Report Now Available
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 Every year ASAP sends a survey to more than 800 farms in our network in order to assess the impact of the Appalachian Grown program and to gather feedback to shape the program's future direction. The 2019 survey report 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.
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ASAP Releases 2019 Annual Report
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 Check out ASAP's latest annual report to read about our work to build a stronger local food movement.
Highlights from 2019 included:
Thank you for making this success possible by supporting ASAP. We are proud to be doing this important work with you!
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Emergency Grants to Farmers and Markets Continue
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 ASAP 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, 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, 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.
Both grants are supported by the Appalachian Grown Farmer Relief Fund and will continue to be made as long as funds are available. Donate today!
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 FACES OF LOCAL |
| |  ASAP 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, who is using funding through the Appalachian Grown Farmers Immediate Needs Grant to facilitate CSA deliveries and is partnering in the Appalachian Farms Feeding Families 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 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.
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PHOTOGRAPHER SPOTLIGHT |
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Our June photo of the month comes from photographer Mallory Fountain, who snapped this fellow at Walnut Farms 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.
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 RECIPE OF THE MONTH |
| |  You 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 or visit fromhere.org.
Ingredients
- 1 pound zucchini (about 3 medium)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 6 tablespoons canola oil
- 6 tablespoons extra virgin olive oil
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 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.
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 MEDIA HIGHLIGHTS |
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The Appalachian Farms Feeding Families program was covered by many news outlets, including Carolina Public Press (with photos of one of the first deliveries), WLOS, Mountain Xpress, Morganton News Herald, Ashe Post & Times, Smoky Mountain News, Morning Ag Clips, Crossroads Chronicle, Capital at Play Newsletter, AVL Today, and Asheville.com.
Emily Jackson, program director for Growing Minds, was interviewed on the radio program iEat Green 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 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 has an article about the Appalachian Grown Farmer Relief Fund and how it supports farmers in the region.
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 ASAP’s Growing Local audio series runs on WNCW on Monday mornings during Morning Edition at 8:45 a.m. Here are a few recent episodes:
You can listen to all Growing Local episodes on SoundCloud, iTunes, or on ASAP's website.
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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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