ASAP's Weekly Farmers Market Report - November 1, 2019

Fresh at Farmers Markets

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This time of year is all about vibrant displays of winter squash, pumpkins, apples, and other fall superstars at farmers tailgate markets. Late summer’s abundance continues through these chillier days, and most vendors are loaded up with dark leafy greens like collards, chard, and kale; root veggies like beets, carrots, and turnips; and tubers like sweet potatoes and potatoes. But there are also a few less-common items we’ve spotted over the past few weeks that deserve to be sought out as well. 

 

Romanesco is back at markets this season, after the extreme wetness of 2018 limited its availability. This brassica stands out on market tables thanks to its spiky fractals and chartreuse color. A native of Italy, the mathematical patterns of its florets are a stunning example of nature’s complexity and precision. Closely related to broccoli and cauliflower, romanesco can be treated similarly, eaten raw, blanched, or roasted. Most importantly, you don’t want to overcook it; it does best when it still has at least a little snap at the center. It would do wonderfully roasted until just slightly charred  in an earthy pasta dish, such as whole wheat spaghetti cooked with garlic, rosemary, chili flakes, crumbled sweet or spicy Italian sausage, and topped with pecorino-style cheese. Look for romanesco from Ten Mile Farm : [link removed] (Asheville City Market : [link removed]).
 

Sunchokes are another fun find this time of year. These knobby tubers look a little like ginger or turmeric, cook up similar to potatoes, but are reminiscent of artichoke hearts in flavor. Though sometimes called Jerusalem artichokes, they have no relationship to Jerusalem and are not a type of artichoke (though the two vegetables do belong to the same family, as does the sunflower). You can eat them raw (thinly shaved is best), roasted, or pureed. For a simple introduction, try shaved sunchokes and Parmesan over an arugula salad dressed with lemon and olive oil. Look for sunchokes from Wildwood Herbal : [link removed] (Asheville City Market, West Asheville Tailgate Market : [link removed]) and Long Valley Eco-Biotic Farm : [link removed].
 

Though gourds are certainly abundant this time of year, one not seen very often is the chayote, which is native to Mexico. Pronounced chai-yo-tee, this pear-shaped fruit has light green skin with large wrinkles and tastes like a cross between cucumber and zucchini. It’s often used raw in Latin American cuisine. Cooked, it resembles summer squash, but it tends to remain firmer, making it a great choice for a cheesy baked gratin. The skin is edible, but often leathery, so peeling may be preferred; also remove the hard seed at the center. Look for chayote from Lee’s One Fortune Farm : [link removed] (Asheville City Market, Black Mountain Tailgate Market : [link removed], River Arts District Farmers Market : [link removed], Riverside Tailgate Market : [link removed], West Asheville Tailgate Market). 
 

Area farmers tailgate markets take place throughout the region. 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].

Support ASAP!

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ASAP is part of Give Local : [link removed], a platform hosted by the Mountain Xpress that makes it easy to give to lots of fantastic nonprofits in our community, whether it's $5, $100 or more. Donors are rewarded for generosity with fun incentives. (Perks for giving to ASAP include Farm Tour passes : [link removed], Appalachian Grown hats, and market tokens at Asheville City Market : [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

11/1-11/4
HIACON Hemp Industry Conference : [link removed]

11/2
Tryon Beer Festival : [link removed]

11/3
WNC Fermenting Festival : [link removed]
 

Thru 11/4
Food: The Unlimited Palate : [link removed]
20 percent of proceeds from the Red House Gallery art exhibition will support ASAP's programs.
 

11/4
Food Sovereignty & Agriculture In Cuba Webinar : [link removed]
 

11/5
Climate Solutions: Taking a Bite out of Food Waste : [link removed]

11/11
Managing Farm Labor : [link removed]

11/14
Food Waste Solutions Summit : [link removed]

View the full calendar : [link removed] of events.

ASAP on the Air

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Workplace CSAs are picking up steam as employers seek out ways to support the health of their employees. Hear about the City of Asheville’s pilot CSA program and how it’s impacting city staff and Stonecrop Garden farm 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].

Local Food & Farms in the News

Buncombe County Tourism Development Authority approved $100,000 for the next iteration of Chow Chow, the Asheville culinary festival that debuted this past September, writes the Mountain Xpress : [link removed].

The Mountain Xpress also rounds up local cooking classes : [link removed], including those offered on the farm by Ariel and Sebastiaan Zijp of The Farmer's Hands.

A high-tech agri-business based in New York has announced it will move into WNC, investing $21 million in hydroponic greenhouse, reports WLOS : [link removed] and Asheville Citizen-Times : [link removed].

A soon-to-be released survey on farming in North Carolina will identify labor challenges as a primary issue for farmers, according to Morning Ag Clips : [link removed].



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

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