Fall begins officially next week and we’re definitely starting to feel the temperature drop. Mornings have us wanting to stay wrapped up in a blanket with a hot cup of tea. Happily, September has brought an excellent tea-making crop to area farmers tailgate markets—red Thai roselles. You can get them from Sleight Family Farm at North Asheville Tailgate Market and New Roots Market Garden at ASAP Farmers Market and West Asheville Tailgate Market.
These beautiful maroon flowers are a species of hibiscus with a sweet-tart flavor. Among its other names around the world are “Jamaican sorrel” and “Florida cranberry,” though it is unrelated to either of those plants. The tea is similar to the commercially available Red Zinger. In addition to using roselles fresh, they can be dried or frozen.
To prepare tea, peel the petals (or, technically, calyx) away from the seed pods. The easiest way to do this is to cut off the stem end with a paring knife, then pull the petals away from the base. Rinse, then add to boiling water. You can vary your ratio and time according to taste, but two quarts of water for about three-quarters cup of cleaned roselles and simmering for 10 minutes is a good place to start. (You can remove the boiling water from the heat and steep for 30 minutes instead.) The result is a deeply pink liquid that can be sweetened with honey or sugar and enjoyed hot or over ice. Try combining it with spices, such as cinnamon, clove, or allspice, or with fresh ginger or lime juice for more of an agua fresca take.
Tea not your fancy? Roselles are very high in pectin and great for making jam or an alternative to cranberry sauce for your Thanksgiving dinner. You can also whisk a roselle reduction with olive oil and lemon juice for a zippy salad dressing.
Not quite ready to let summertime go? We made our roselles into popsicles.
At markets now you’ll also find tomatoes, corn, peppers, eggplant, cucumbers, potatoes, winter squash, greens, and herbs, as well as meat, eggs, bread, cheese, fermented products, baked goods, and beverages. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.
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Calling All Restaurant Workers!
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We ❤️️our community of restaurant workers. From the chefs creating seasonal menus to the prep and line cooks bringing out the best in those local products to the servers telling the story of local food and farms to their customers (and everyone else who makes a restaurant run), you are a vital part of our local food system. To show our appreciation, this month we’re offering restaurant workers multiple chances to win $50 in farmers market gift certificates.
Simply visit a participating Buncombe County market in September and identify yourself as a restaurant worker at the market information table. You can visit multiple markets multiple times throughout the month to increase your chances to win. One winner will be drawn at each market. Entry is open to current employees and those who are out of work right now.
Participating markets:
ASAP Farmers Market - Saturdays, 9-12
North Asheville Tailgate Market - Saturdays, 8-12
West Asheville Tailgate Market - Tuesdays, 3:30-6:30
Weaverville Tailgate Market - Wednesdays, 2:30-6
Enka-Candler Tailgate Market - Thursdays, 3:30-6:30
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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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Sheep are tri-purpose animals that produce milk, meat, and wool. While many larger sheep farms produce only dairy, Grassroots Farm and Dairy in Marshall, North Carolina bucks the trend by offering cuts of lamb and wool bedding in addition to milk and yogurt. Hear more on this week's Growing Local.
You can listen to all Growing Local episodes on SoundCloud, iTunes, or on ASAP's website.
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Restaurants have encountered shortages in ingredients, supplies, and labor due to COVID-19, reports the Asheville Citizen-Times, but sourcing from local farms can help keep restaurant menus stable.
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