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monthly news from ASAP | AUGUST 2020 | asapconnections.org
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Double SNAP Expands to More Farmers Markets
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The Local Food Guide Is Here!
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 If you're thinking it's a little later than usual...you're right. For the past 18 years, ASAP has published a guide to Appalachian Grown farms, farmers tailgate markets, and partner businesses committed to local sourcing. We were preparing to send the 2020 guide to the printer, when COVID-19 brought so much to a halt. Rather than publishing information collected prior to the pandemic, we are offering an abridged version this year. The 2020 guide features stories from farmers and updated listings for tailgate markets and on-farm activities still open this season. Look for the free print guide at farmers markets and other businesses around the region. Or flip through the digital version.
Need more info? Use the online Local Food Guide to find full listings for Appalachian Grown farms, markets, restaurants, groceries, artisan producers, travel destinations, and more.
Cover photo of Bear Necessities Farm by Shanti Elixirs.
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Meet Your Farmer (and Junior Farmers)
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Have you and your family missed out on farm visits this summer? Need some new virtual educational content? Our Growing Minds team has a new web series, Meet Your Farmer. The videos let kids get to know a local farmer and go on a virtual tour of the farm. Related lesson plans complement each video.
First up in series is Ivy Creek Family Farm. Meet Anna Littman and learn about why she became a farmer, find out what she loves most about farming, and see what veggies are cultivated on her farm. Then get a tour of the farm from the junior farmers (Leah and Abe Littman).
Stay tuned for more installments!
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Appalachian Farms Feeding Families
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 ASAP's Appalachian Farms Feeding Families program, which connects farms with hunger relief efforts, is now in 14 counties, serving 20 feeding sites and partnering with 21 farms. That's nearly 3,000 families fed each week! ASAP's aim is to develop sustainable partnerships in all 23 counties in WNC. Your donation helps us reach that goal, supporting both farmers and our neighbors!
On Growing Local Radio this week, hear from Joe Sumpter, one of the program's farmer partners. Despite working an off-farm job in addition to operating Red Hill Farm, Joe finds two hours each week to deliver food from several McDowell County farms to food relief organizations in Caldwell County. “I actually grew up in Lenoir, so it’s kind of a cool way for me to give back to a place where I lived for 23 years,” he says.
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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 Polly Phillips, WNC gleaning coordinator for the Society of St. Andrew (pictured with volunteer Jennifer Murphy). The Society of St. Andrew works to reduce food waste and feed communities through gleaning, collecting leftover crops from farmers' fields. The Society has also gleaned from Asheville City Market, and now ASAP Farmers Market, since 2015.
Can you describe how gleaning works at the farmers market?
Every Saturday our dedicated volunteer, Jennifer Murphy, goes to the market around 11:30, when things are beginning to wrap up. She leaves boxes and baskets for vendors to fill up with excess food. Most of the vendors know Jennifer by name, since she has been gleaning for the past couple of years. She enjoys building relationships with vendors and making small talk with regulars. Then the food is immediately distributed after everything is collected.
The Society of St. Andrew has been working with the market since 2015. Can you quantify how much food that is?
Roughly, it’s 69,959 pounds of food. We estimate three servings per pound for 209,877 servings of food. So, a lot of food! And a big thank you to our vendors!
Where does the food go?
Currently the food goes to the Battery Park Apartments (low-income elder housing downtown) and City Terrace Apartments (city-owned low-income housing community).
Besides the market, how many farms do you work with in Western North Carolina?
In 2020, we've worked with 55 different providers so far. I'll add the caveat that they're not all technically farms since we do glean from some bakeries at farmers markets. We've worked with 322 providers since 2015.
What's been your favorite part since taking on this role?
I grew up in WNC, but I never really appreciated or even realized the number of small farms in our area! It's been a pleasure getting to know a side of my hometown that I never connected with. The rural farming community is full of hard-working individuals who love what they do. The farms that host gleaning events really believe in the mission that no food should go to waste.
It’s also been really rewarding to see how many different food connection services we have in WNC that are looking to make fresh produce more accessible to all. Lots of organizations have made steps toward putting the power back into the people’s hands by including educational pieces, like recipes that can be made with the food, or creating more of a shopping experience rather than just giving a bag of food.
Also, gleaning in fun! We’re out in the elements, chatting, enjoying the beautiful landscape and making connections with others—which is so so important right now.
If you are a farm interested in hosting a gleaning event, email Polly at [email protected].
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PHOTOGRAPHER SPOTLIGHT |
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Our August photo of the month comes from Alice io Oglesby of moon io media, who also serves as garden manager for Sunny Point Café.
It's not news that the restaurant industry is hurting right now—as are many of the farmers who depend on those sales. When you are able to enjoy local restaurants (whether dining in or taking out) look for the ones that are also supporting the region's farmers. Find restaurants that source locally in ASAP's online Local Food Guide.
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 RECIPE OF THE MONTH |
| Ramen Noodle Stir-Fry with Summer Vegetables and Pork
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|  This recipe comes from Sierra Nevada Mills River chef Kelly Lazarovich and is this month's Appalachian Grown Chef's Challenge. The chef shopped for her ingredients at Mills River Farm Market. Want to accept the challenge? Watch the video on Instagram or Facebook and then make the dish yourself, using ingredients from your local Appalachian Grown market! Post pictures of your dish on social media for a chance to win a $40 market gift certificate! See details on ASAP's Facebook and Instagram. And look for another challenge coming soon at Hendersonville Farmers Market!
Sauce:
- 1/3 cup soy sauce
- 1/3 cup water
- 2 teaspoon chili garlic sauce
- 1-inch piece ginger, peeled and grated
- 1 clove garlic, finely chopped
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoon cornstarch
- 1 tablespoon honey
Place all ingredients into a jar and shake until cornstarch is incorporated. Set aside.
Stir fry:
- 2 pork chops
- basil
- sesame seeds, toasted
- 6 ounces ramen noodles
- 2 rainbow carrots
- 1 zucchini
- green beans, large handful
- 1 bunch broccolini
- 1/4 head cabbage
- 2 large peppers
Directions:
- Remove the fat from the pork chops, finely dice. Place in pan over medium heat to render the fat and make crisp. Remove and place on paper towels. Remove some of the fat from the pan, reserving, and leaving about 2 tablespoons. Turn off the heat.
- Slice pork chops into very thin pieces. Set aside.
- Peel carrots and cut into long thin strips. Trim zucchini and cut into pieces the same size as the carrots. Snap off the ends of the green beans and cut them into 3-4 pieces each on the bias. Cut the stems from the broccolini and blanch. Finely slice the cabbage. Remove the seeds from the peppers and cut into strips.
- Chop the basil for garnish and toast the sesame seeds. Set aside.
- Cook the ramen noodles according to the package directions. Drain and set aside.
- Reheat the fat left in the pan over high heat. Add sliced pork and stir fry just until cooked. Remove from the pan.
- Add enough of the remaining rendered fat to the pan to coat the bottom. Add carrots and green beans. Stir fry for 1-2 minutes over high heat. Add peppers, cook for another minute or 2, then add zucchini and broccolini. Try not to add all the veggies at one time or the pan will cool down.
- Return the cooked pork to the pan. Shake the sauce again and add it all at once to the pan. Reduce heat to medium-low and let simmer until the sauce thickens.
- Add the cooked ramen noodles to the pan and toss together.
- Serve garnished with fresh herbs, crispy rendered pork pieces, and toasted sesame seeds.
Substitutions:
Vegan/Vegetarian – take out the pork chops and add tofu, cook using a high heat oil, such as canola or peanut oil, instead of the pork fat
Gluten-free – substitute gluten free Tamari for the soy sauce and brown rice ramen noodles (or gluten free noodle of your choice) for the wheat-based ramen noodles.
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 MEDIA HIGHLIGHTS |
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Capital at Play's August issue centers around local food and agriculture. ASAP staff provided research data and perspectives for a feature article on local food and agriculture in WNC, "Land of Plenty."
ASAP's Molly Nicholie also contributed a guest column for the issue, "So You Want to Be a Farmer."
EdNC wrote about how ASAP’s Emily Jackson and others in early care and education leaders are working to draw attention to and combat racial inequities preschool expulsions.
ASAP's support for Double SNAP programs at farmers markets was mentioned in articles in the Mountain Xpress, Hendersonville Lightning, and Transylvania Times.
Robert Turner included ASAP and the Appalachian Farms Feeding Families program in his Eat Your View column in The Laurel of Asheville.
Inside Philanthropy gave a shout out to ASAP's Appalachian Grown Farmer Relief Fund.
ASAP board member Brian Asbill was featured in Edible Asheville's feature on plant-based meals.
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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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