This week is your last chance to find a local jack-o-lantern or other decorative–and edible–squash for Halloween next week! Farmers tailgate markets have plenty of pumpkins, as well as other festive winter squash varieties like kabocha, butternut, long island cheese, acorn and jester squash to adorn your home with spooky decor for the holiday. You can find winter squash from vendors like Sleight Family Farm (North Asheville Tailgate Market), Olivette Farm (Asheville City and East Asheville market), Full Sun Farm (North Asheville and River Arts District markets), Flying Cloud Farm (North Asheville and River Arts District markets), and more!
Beets and turnips were the original jack-0-lanterns in Irish folklore, but American pumpkins supplanted those vegetables as the Irish immigrated. But you can try carving those and an assortment of other gnarly-looking vegetables, like jicama, kohlrabi, sweet potatoes, or daikon radishes, to add some variety.
If you want to eat your jack-o-lanterns, get festive and carve some bell peppers before stuffing and baking them. First, cut off the top of four to six bell peppers and remove all the seeds. Carefully cut jack-o-lantern faces into your peppers–have fun with it! Pre-heat your oven to 350 degrees. Heat a tablespoon of oil in a skillet and add one onion, diced. Once your onion is translucent, add two minced garlic cloves and cook for one minute. Add a pound of ground beef or ground pork and cook until browned. Sprinkle in some salt and pepper to taste, along with any preferred seasonings like oregano and thyme. Add in a cup of diced tomatoes and a cup of cooked rice or macaroni and cook until the tomato liquid is reduced. Add a half cup of shredded cheese and mix. Now you can start spooning your filling into your peppers, placing the pepper top back on. Cook in the oven for about 30 minutes or until the peppers are tender. Serve on a bed of warm tomato sauce for a “bloody”and festive addition.
These cooler temperatures have everyone craving warm apple cider. Heat your cider on the stove with cinnamon sticks, a pinch of pumpkin spice, and some apple slices before filling your mugs. Find fresh pressed apple cider from Creasman Farms (Asheville City, Black Mountain, North Asheville, and West Asheville markets).
As October inches to a close, so do a handful of Buncombe County farmers tailgate markets. While some go through the holiday season and even year-round, be sure to visit your favorite markets before they end for the year or for special Halloween markets. While Biltmore Park Farmers Market closed yesterday (Thursday), you can still catch Enka-Candler and Leicester markets until October 29th and 30th. Both West Asheville and River Arts District markets will have Halloween markets next week. West Asheville Tailgate Market will have a photo booth, so wear your costumes! And River Arts District Market will have a “frightfully sweet shape-off” reveal of Beeswax & Butter’s Halloween macaroon. Both Swannanoa and East Asheville markets will close in mid-November.
Late summer and early fall produce continues to mingle on farmers tailgate market tables. You can get still get eggplant, beans, and maybe even the last tomatoes, alongside carrots, apples, and cold-hardy greens like spinach, kale, and arugula. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. 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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Reserve your Holiday Bird! Yes, you can have a locally raised turkey (or even goose or duck) for your upcoming holiday meals! Supplies are limited and farms usually sell out quickly, so now is the time to pre-order your turkey for Thanksgiving or other fall and winter celebrations.
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Utopian Seed Project's November 'Live Fire' event will be hosted at Hickory Nut Gap Farm on Sunday, November 9th, 1-4pm. They will be joined by an incredible group of chefs and food creators to offer delicious and creative dishes. The talented Chefs receive a Utopian Seed Project ‘Pantry List’ of crops and ingredients that they have in storage or in the field. View all the chefs and find more details here.
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