ASAP's Weekly Farmers Market Report - March 19, 2021

Fresh at Farmers Markets

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Spring officially begins tomorrow and it’s easy to get impatient for all that the season will bring. Signs of spring tend to start slowly at farmers tailgate markets—a glimpse of green garlic and spring onions here, a bit of flowering rabe there. We’re still a ways off from ramps, asparagus, or strawberries. But these last few markets of the winter season still have plenty to offer. 
 
Leafy greens continue to be plentiful from produce vendors, including kale, collards, chard, mustard greens, tatsoi, bok choy, spinach, cabbage, and more. Many of the root veggies available now, like turnips, kohlrabi, radishes, or carrots also have leafy—and delicious—tops. There are also head lettuces, like romaine and butterhead, as well as salad greens like arugula, mizuna, pea shoots, or watercress. Want to celebrate all of these winter-hardy greens in one go? Make gumbo z’herbes!

Green gumbo, or gumbo z’herbes, is greens-forward version of the more common meat or seafood gumbo. Some recipes call for an assortment of 9 or more varieties of greens (tradition mandates an odd number for good luck), including everything mentioned above, even the ones not typically cooked, like romaine. Think of it as a “clean out your market bag” type of meal. In Louisiana, it’s traditionally eaten during Lent while abstaining from meat, but you can find versions that start with pork fat or throw in some smoked sausage. Serve it with a bowl of rice for a satisfying meal. 

To start, clean your greens and coarsely tear or chop them into one-inch ribbons. Put them in a large pot and cover with water or broth. Bring to a boil, reduce to a simmer, and cook gently until greens are tender, about 30 minutes. 

Meanwhile, make your roux. In another pot, heat half a cup of vegetable oil or fat, then whisk in half a cup of flour until smooth. Cook over medium-low heat, stirring constantly, until the roux is browned but not burned. Add diced bell pepper, celery, scallions, and garlic and cook until softened. 

Drain the cooked greens, reserving the liquid. Add greens to the roux and vegetables along with eight cups of cooking liquid. Simmer for another 10 minutes, then season with salt and pepper. According to your preference, you could also add paprika, hot sauce, vinegar, or lemon juice. 

In addition to produce, at markets now you’ll find meat, fish, bread, rice, prepared foods, fermented products, baked treats, and much more. Farmers tailgate markets take place throughout the region, even in the winter. You can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide : [link removed].

Play Spring Garden Bingo!

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: [link removed] spring garden bingo card comes from our Growing Minds Farm to School Program, but anyone can play! Get a printable version of the card here : [link removed] or find more spring learning resources for kids here : [link removed].

Connect with Us

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appalachiangrown.org : [link removed] | fromhere.org : [link removed]
asapconnections.org : [link removed] | growing- : [link removed] : [link removed]
 
Donate to support local food, strong farms, and healthy communities today! : [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.

Upcoming Events

3/23-4/27
Holistic Crop Management Webinar Series : [link removed]
 

3/25
School Gardening Workshop & Networking Session : [link removed]
 

3/25
Polk Winter Farmer’s Market : [link removed]

3/29-4/5
Organic Gardening Series : [link removed]

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

ASAP on the Air

: [link removed] When Jona Felts lived in Costa Rica, he was surrounded by hot peppers and banana vinegar—the perfect ingredients for farm-fresh hot sauce. When he came back to the mountains of North Carolina, he figured out how to grow similar ingredients at Open Ridge Farm. Hear more on this week's Growing Local : [link removed].


You can listen to all Growing Local episodes on SoundCloud : [link removed], iTunes : [link removed], or on ASAP's website : [link removed] & Farm News

Hickory Nut Gap Farm is featured in a national roundup for NBC News : [link removed] of farming challenges during COVID-19. 

BPR News has a story on Great Harvest Coop : [link removed], a new cooperative of LatinX farmers in Hendersonville, NC.

The 100 Days in Appalachia project, aimed at creating high-quality journalism in the region, has a feature on SMM Farm in Clay County, NC : [link removed].

ASAP Farmers Market vendor Little Red Fox is featured : [link removed] in a Mountain Xpress food news roundup for its locally sourced breakfast sandwiches



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

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