As summer gets closer, we are starting to see more exciting arrivals at area farmers markets!
Cucumbers made their seasonal debut at farmers markets this week, with Thatchmore Farm ( West and North Asheville markets), Velvet Morning Farms ( Asheville City Market), and Ivy Creek Family Farm ( Weaverville and North Asheville markets) offering an early harvest of this summer favorite!
Cucumbers are a great way to stay hydrated as the days get hotter. While they taste great by themselves, we are excited to start using this season’s cucumbers in some classic recipes, as well as some more creative concoctions! For some raw goodness, a crunchy pickled cucumber salad may be the perfect side dish for you this week! Wash and thinly slice about two pounds of cucumbers. You can peel beforehand if that’s your preference, though the peel is a great source of fiber. Combine with half a pound of sliced radishes. In a separate bowl, mix six tablespoons of white wine vinegar, half a cup of olive oil, a large handful of freshly minced dill, and some salt. Mix together the sliced cucumbers and radishes with the dressing for a delicious side salad that adds a little spice to any meal. Find radishes from many market vendors, including The AppaLatin Farmstead, which is selling some gorgeous varieties at all markets in Asheville. You can pick up dill from Lee’s One Fortune Farm at Asheville City, Black Mountain, East, West, and River Arts District markets.
Maypop, formerly known as Creekside Farm, brought some purple broccoli and cauliflower to Asheville City Market this week! Looking for ways to get creative with your cauliflower? This easy cauliflower hummus recipe is the perfect dip for all of your market cucumbers, radishes, broccoli, and more! Maybe even pick up a fresh baguette from High Top Bread Company, at East and North Asheville markets, to pair with this delicious hummus. Begin by preheating your oven to 400 degrees. Remove the florets from the head of the cauliflower, then place on a baking tray. Cover the cauliflower liberally with olive oil (or your oil of choice), then roast for 20 minutes. After the cauliflower is finished cooking, place in a blender or food processor. Add one-fourth cup tahini, one garlic clove, a few tablespoons of water, the juice from one lemon, and your spices of choice. We recommend a pinch of cumin and coriander, along with salt and pepper! After blending ingredients together, scrape into a bowl and enjoy!
Velvet Morning Farms also brought the first zucchinis we’ve seen this season to Asheville City Market this week! Make sure to get to market early on Saturday to get some of this delicious summer squash—another great option for dipping in hummus. At farmers markets now you’ll also find asparagus, carrots, turnips, sweet potatoes, potatoes, mushrooms, and greens like lettuce, arugula, chard, kale, spinach, bok choy, and mustard greens. Strawberry season is in full swing at all markets. Markets are also stocked with a variety of meats, cheese, rice, pasta, bread, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide at appalachiangrown.org.
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Celebrate 20 Years of ASAP!
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Join us for a party marking ASAP's 20th anniversary!
WHEN: May 25, 4-6:30 p.m.
This is a free event with market board snacks from Red Fiddle Vittles featuring local farms and makers (full list to come) and beverages from Wicked Weed Brewing, Vidl Wine, Burial Beer Co., Noble Cider, Plēb Urban Winery, Shanti Elixirs, and Buchi.
Plus, live music from Pixiebilly, on-the-farm fun, and raffle prizes from Biltmore Estate, Hickory Nut Gap, Eda Rhyne Distillery, and more! A toast to ASAP's history and founder Charlie Jackson’s retirement will take place around 5 p.m.
Families are welcome, but since this is a working farm, please leave pets at home.
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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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The Asheville Citizen Times talks to several bee farmers and honey producers about what citizens can do to protect honeybees. "There are certain herbs you can plant that can be put easily in a pot that can encourage the honeybees–things like chives, fennel, bee balm, thyme and dill," says Shanti Volpe, owner of Shanti Elixirs. "Herbs that we use in our daily cooking practices are beneficial to our pollinators and honeybees." Plus, learn about the Asheville Honey Festival coming up June 5!
The Citizen Times also offers a rundown of summer local food food reading, including Edible North Carolina, an anthology of the state's contemporary food movement; Lewis Mumford and the Food Fighters: A Food Revolution in America by Creekside Farm owner Robert Turner, examining the global industrialized food supply chain; and The Healing Garden: Cultivating and Handcrafting Herbal Medicine by Chestnut School of Herbal Medicine founder Juliet Blankespoor.
The Mountain Xpress looks forward to ASAP's 20 Year Celebration in its weekly food news rundown.
"Attendees can visit with farm animals, zoom down culvert slides, climb the rope web and stroll through the orchard. There will be live music, a raffle for local gift items, complimentary bites by Red Fiddle Vittles and free beverages from Shanti Elixer, Buchi, Burial Beer Co., Wicked Weed Brewing, Vidl Wine, Pleb Urban Winery and Noble Cider."
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