ASAP's Weekly Farmers Market Report - February 25, 2021

Fresh at Farmers Markets

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Turnips are a stalwart of winter farmers markets, particularly the white, globe-shaped hakurei variety. Also known as a salad turnip, these root veggies are sweeter and more tender than other turnips. Unlike other turnips, you can eat them raw. They’ve grown in popularity with growers (and eaters) in recent years, and you can find them from several farms right now, including Olivette Farm : [link removed] at ASAP Farmers Market : [link removed] and Highgate Farm : [link removed] at River Arts District Farmers Market : [link removed]. 
 
Eaten raw, hakurei turnips are crunchy with an almost fruity flavor. To use them in a salad, remove the greens (save them for another use!) and scrub the white parts. It’s not necessary to peel them. Thinly slice with a sharp knife or mandolin. Toss with a mix of tender salad greens and vinaigrette. Hakureis pair nicely with earthy cheeses or cured meat. Look for cheese from Lane in the Woods Creamery at Weaverville Tailgate Market : [link removed], Three Graces Dairy : [link removed] at ASAP Farmers Market, or Spinning Spider Creamery : [link removed] at ASAP and River Arts District markets. Get cured meat products from Warren Wilson College Farm : [link removed] or Hickory Nut Gap Farm : [link removed], both at ASAP Farmers Market.

Hakureis also make great pizza toppings! You can slice or cut them into small quarters. Toss with olive oil, salt, and pepper, and roast them on a sheet tray in a 475-degree oven for a minute or two before adding them to your pizza. Use the greens to make pesto. Roughly chop the greens and add to a food processor with a clove of garlic, one-fourth cup nuts (such as walnuts or pine nuts), one-fourth cup Parmesan, two tablespoons of lemon juice, and one-third cup of olive oil. Pulse until all ingredients come together into a rough paste. Season with salt and pepper. Spread pesto over your pizza dough and top with turnips and your choice of melty cheese (ask local cheese vendors for recommendations). Add other toppings if you want, such as sauteéed mushrooms or sausage. Bake pizza in the oven for 12-15 minutes, until cheese is bubbling and the crust is golden.

Fermented hakurei are also a great snack or condiment. Clean two bunches and remove most of the greens. You can leave about a half-inch of green stem. Halve or quarter the turnips, depending on size. Place them in one or more clean quart-sized canning jars, leaving two inches of headspace. Make a brine by mixing six cups of water and three and a half tablespoons of sea salt, stirring until salt is completely dissolved. Pour the brine over the turnips, leaving headspace, and press down to remove any bubbles. Weigh down the turnips with a small dish or other weight and cover with a tight lid. Leave at room temperature for about a week. Open the jar daily to let it “burp.” Once the flavor and texture you want is developed, store turnips in the refrigerator. They will last up to six months—if you don’t eat them all first. 

At winter markets now you’ll also find carrots, beets, radishes, cabbage, kale, spinach, salad greens, winter squash, potatoes, and mushrooms. Markets are also stocked with a variety of meats, cheese, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s onlineLocal Food Guide : [link removed].

Business of Farming Conference

: [link removed]'re so excited to be back in person with our Business of Farming Conference : [link removed] on Saturday! Our conference welcome will be given by Amy Ager, co-founder of Hickory Nut Gap Farm : [link removed] and Hickory Nut Gap Meats and an ASAP board member : [link removed]. Find workshop speakers : [link removed], one-on-one : [link removed] session consultants, and exhibitors : [link removed] and buyers : [link removed] attending the Grower-Buyer Meeting on our website. 
The event, held at the Mission Health/A-B Tech Conference Center, is sold out, but you can join the waitlist : [link removed]. We will let registrants know about any available spaces by the end of the day on Friday.

Connect with Us

: [link removed] : [link removed] : [link removed] : [link removed] : [link removed] 
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

2/26
ASAP’s Business of Farming Conference : [link removed]
 

2/28
Farmer-Buyer Event : [link removed]
 
3/1
: [link removed]
Holistic Crop Management Series: Managing Pests Holistically : [link removed]

Discovering Resilience: A Legal Workshop for Farmers and Ranchers : [link removed]

3/8
: [link removed] Crop Management Series: Managing Disease Holistically : [link removed]
Discovering Resilience: A Legal Workshop for Farmers and Ranchers : [link removed]

3/10
Agribusiness Series: Making Value Added Products at Home : [link removed]

3/11
ASAP’s CSA Fair (Asheville) : [link removed]

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

Local Food &  Farm News

"Make good of your New Year’s resolution to eat better and plan smarter," writes Asheville Citizen Times : [link removed] reporter Tiana Kennell in preview of ASAP's CSA Fair, March 11 at the YWCA of Asheville.



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

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