ASAP’s Weekly Farmers Market Report - August 1, 2025

Fresh at Farmers Markets

Green beans are fresh for the picking at markets now! For many through the ages, beans of all kinds are more than food. They are a symbol of resilience, self-sufficiency, and the close-knit communities that have preserved them and kept them alive for generations. Poke around Appalachia and you’ll be sure to find some heartening and resilient story about beans. Shopping for beans at markets can be more than just picking ingredients, but a chance to engage with a living legacy of Appalachian foodways and to reconnect us with our region’s heritage. At Buncombe County farmers tailgate markets, look out for green beans along with wax beans, long beans, edamame and more!

Green beans, included in the legume family, are one of those few crops that don’t just pull from the soil, but feed it by fixing nitrogen from the air into the Earth. While the name “green bean” implies that the vegetable is green in hue, green beans can also be yellow, purple, or even speckled with red! The yellow varieties of green beans are often referred to as “wax beans,” but taste remarkably the same with almost identical nutritional content. Purple varieties tend to turn green when cooked, so invite the kids to help with dinner and show them how they magically change color before their eyes! Find green beans from vendors like Windy Hollow Farm : [link removed] (Weaverville Tailgate Market : [link removed]), Green Toe Ground : [link removed] (North Asheville Tailgate Market : [link removed]), and Olivette Farm : [link removed] (East Asheville : [link removed] and Asheville City : [link removed] markets).

There’s more to the classic green bean than just casserole. Summer is a great time to sauté them into a side dish, add them to a salad, or preserve them for later use. This corn and bean salad is both refreshing and easy to make. Plus, sweet corn is arriving at markets in more bounty now! Start by husking and boiling two ears of sweet corn for three to five minutes. Remove to cool and cut the kernels off the cob and add them to a large bowl. Trim and cut a cup of green beans into one inch pieces. Steam them for three to four minutes until tender but still bright green, or you can add them fresh to this salad without cooking. Let the green beans cool and add them to the bowl with your corn. To the bowl, add a cup of canned (or pre-cooked) black beans, a cup of halved cherry tomatoes, and a fourth cup of red onion. In a small bowl or measuring cup, make your dressing using two tablespoons of olive oil, a tablespoon of lemon juice or vinegar, a dash of salt and pepper, and a small handful of minced herbs of choice like parsley or cilantro. Whisk together the dressing and pour it over your prepped vegetables in the large bowl. Toss to combine and let the corn and bean salad refrigerate for 30 minutes for best flavor before serving.

Lee’s One Fortune Farm : [link removed] also has Chinese long beans (alternatively called yardlong or asparagus beans) in mixed bunches of green and purple. These can be grilled or sautéed, but the Lees recommend leaving them raw and making a Thai-style salad. Slice the beans into roughly 1-inch pieces and toss with torn mint and basil, chopped peanuts, pickled onions, lime juice, and fish sauce. If you crave heat, throw in some thinly sliced chile peppers, too. Pick up some Chinese long beans from the Lee’s at Asheville City, Black Mountain, West Asheville : [link removed], River Arts District : [link removed], Weaverville, and East Asheville markets.

Another bean variety available at markets is edamame! Unlike green beans, edamame is a shelling bean, which means it is eaten for the edible seeds inside, while the non-edible pod is discarded. While edamame is easily enjoyed when boiled and topped with a bit of sea salt, try making an edamame hummus this week for a rich and lemony spin on a classic dip! In your food processor or blender, combine one-third cup of tahini, one-third cup of lemon juice, three tablespoons of olive oil, one or two cloves of garlic, and half a teaspoon of salt, then process until the mixture is well blended. Add in half a cup of fresh cilantro or parsley, then continue to process until the herbs have blended in. Then, add one-and-a-half cups of cooked and shelled edamame and two tablespoons of water. Continue to process for another two to three minutes, pausing to scrape down the sides, until the hummus is thick and smooth. If the hummus is too thick, add more water until it reaches your desired consistency. Taste for desired salt level. Transfer hummus to a serving bowl and garnish with a drizzle of olive oil, some chopped cilantro and sesame seeds, and enjoy! Find edamame from Gaining Ground Farm : [link removed] at North Asheville and River Arts District markets.

At markets now you’ll also find cabbages, broccoli, cauliflower, collards, beets, carrots, berries, stone fruits like peaches and plums, mushrooms, potatoes, tomatoes, peppers, eggplant, garlic, onions, microgreens, many types of fresh herbs, 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

: [link removed] : [link removed] : [link removed] : [link removed] 
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]

8/1
2025 Southeastern Permaculture Gathering : [link removed]

8/2
Food Sovereignty in the Swannanoa Valley Panel and Community Discussion : [link removed]
 

8/7
FREE LUNCHTIME Change Your Palate Cooking Demo : [link removed]
 

8/20
FREE LUNCHTIME Change Your Palate Cooking Demo : [link removed]
 

8/22-23
Swain County Agricultural Fair : [link removed]
 

8/23
4th Annual HarvestFest Supporting ASAP : [link removed]
 

9/20-21
ASAP's 2025 Farm Tour : [link removed]
 

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

News from ASAP

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ASAP is hiring for two positions! We are seeking a Finance and Operations Director and a Farm Resilience Manager.

The Finance and Operations Director partners closely with the Executive Director to lead the organization in consistently achieving its mission and financial objectives. 

The Farm Resilience Manager is responsible for leading the implementation of ASAP’s Appalachian Grown Farmer Resilience Project, working collaboratively with the Local Food Campaign Director, Local Food Research Center, and program staff to support farmers in recovering from disaster and market challenges.

Learn more and find full job descriptions at asapconnections.org : [link removed].

Local Food and Farm News

Farm Burger continues to support local farms by sourcing ingredients from our region. According to an article by 828 News Now : [link removed], Farm Burger is launching a special Sunday Brunch that will feature ingredients from farms like Hickory Nut Gap and Round Mountain Creamery.

Kitchen Manager, Zac Merrill, shared that offering brunch has, "opened up an avenue for us to use more local produce and more meat from our local farmers to be able to offer something to people that’s local, fresh and seasonal... Whatever someone’s got for us, we can use that, so it can be an evolving menu to help our local farmers, especially after Helene."



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

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