ASAP’s Weekly Farmers Market Report - January 23, 2026

Fresh at Farmers Markets

Please note that Asheville City Market : [link removed] will be closed tomorrow, January 24. North Asheville Tailgate Market : [link removed] will remain open and has kindly welcomed some City Market vendors, like Lee's One Fortune Farm : [link removed], for the day. This time of year, markets may need to make adjustments or cancellations due to inclement weather. Keep up-to-date with your favorite markets through their social media and newsletters. We hope that you stay warm and safe through the incoming winter weather.
 

Fresh produce may be harder to come by this time of year but one crop that’s always in stock at markets are mushrooms! Versatile and nutrient dense, mushrooms add a wild richness to your cozy winter dishes. Pair them with soups, stroganoffs, gravies, and more.
 

Black Trumpet Farm : [link removed] (North Asheville and River Arts District : [link removed] markets) grows multiple varieties of indoor mushrooms like the classic oyster and shiitake, along with less familiar varieties like pioppino, chestnut, and lion’s mane. Stump Farms and The Forest Farmacy : [link removed] (both Asheville City Market) have mushrooms, like shiitakes, available too. Looking for the mushroom flavor? Wild Goods : [link removed] (Asheville City and River Arts District markets) and Blue Ridge Chaga Connection (Weaverville Tailgate Market : [link removed]) have wild mushroom infused salts, vinegars, tinctures, butters, and more to add a twist to any meal.
 

While all mushrooms are versatile enough for any dish, oyster mushrooms tend to be on the more tender side, making them a better pair for pasta dishes and quiches, while thicker, more hearty mushrooms like shiitake and chestnut tend to pair better with soups and risottos. As far as cleaning them, indoor grown mushrooms are generally clean. If needed, use a vegetable brush or paper towel to gently brush off any dirt.
A mushroom rice soup can be a great way to cozy up and get you through this weekend’s cold snap. Start by sauteeing a whole diced onion in two tablespoons of butter or oil. Add in two cloves of minced garlic along two cups of sliced mushrooms. If you want to add a few tablespoons of cooking wine for flavor, go for it! Once the mushrooms have cooked down some, add two diced ribs of celery and two sliced carrots. Go ahead and any any preferred herbs and spices like thyme, oregano, rosemary, salt, and pepper and mix. Now, add in five cups or vegetable or chicken broth, stirring in with your veggies and mushrooms. Rinse three-fourths cup of rice and add it to the pot so the rice can thicken your soup and soak up all that flavor. Simmer for about twenty minutes, stirring regularly, or until your rice is tender. If you have pre-cooked or leftover rice, wait until your vegetables are tender, about 20 minutes, to add it in. Want it creamier? Add up to three-fourths cup of heavy cream or use half of a Dare Vegan Cheese garlic wedge. If you have any leftovers, add a little water or broth when you reheat it if the rice soaked up all your liquid.
 

In the mood for warm pasta? Try out this mushroom stroganoff from Black Trumpet Farm. Bring a large pot of water to a boil and cook 16 ounces of wide egg noodles. Once cooked, drain and set aside. In a large skillet over medium high heat, melt three tablespoons of butter. Add one and a half pounds of thinly sliced mushrooms of choice along with two large diced shallots. Season with salt and pepper to taste. Stir in three cloves of minced garlic and four teaspoons of fresh time, stirring until fragrant. Whisk two and a half tablespoons of all-purpose flour into a few ounces of water until smooth and add to the skillet. Stir until lightly browned. Gradually whisk in two cups of beef, chicken, or vegetable broth and two teaspoons of Dijon mustard. Once whisked in, bring to a boil then reduce heat to a simmer, stirring occasionally until mixture is reduced and slightly thickened. Stir in your pasta, three-fourths cup of sour cream, and two-thirds cup of parmesan cheese. Salt and pepper to taste and garnish with fresh parsley.
 

Find a variety of winter produce including greens, cabbages, potatoes, and root crops like radishes and turnips. 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 : [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]

1/24
Bare Roots & Live Stakes Class : [link removed]
 

1/29
Streambank Restoration at SAHC’s Jenkins Branch Farm : [link removed]
 

1/31
Fermentation for Class Beginners (with Queeney Foods LLC) : [link removed]
 

Love Your Fruit Trees, Learn to Prune : [link removed]
 

2/13
Share the Love with Root Cause Farm : [link removed]

2/17-2/23
Asheville Restaurant Week : [link removed]
 

2/21
An Introduction to Southern Appalachian Wildflowers : [link removed]
 
Fermentation Class for Beginners (with Queeney Foods LLC) : [link removed]
 

2/28
ASAP's Business of Farming Conference : [link removed]


3/6-8
Organic Growers School 2026 Spring Conference : [link removed]
 

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

Local Food and Farm News

While Asheville Restaurant Week : [link removed] wraps up this Sunday, January 26, catch Asheville Restaurant Week again on February 17-23!

Supporting our local restaurants through the winter, especially those prioritizing local ingredient sourcing, help them stay open to serve our communities delicious meals for years to come. According to an article by 828 News Now : [link removed], "Each restaurant offers its own specials for the promotion. For some dining spots, that means a curated, multi-course dinner experience. For others, the offers could look like meal discounts, BOGO appetizers or specialty cocktails. Every restaurant is different."

See a full list of participating Asheville, Black Mountain, and Weaverville restaurants at ashevillechamber.org : [link removed].



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

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