Summer is around the corner, and our favorite seasonal squash is starting to make an appearance at farmers markets! Look out for some of the first harvests of zucchini and yellow squash from Full Sun Farm at North Asheville and River Arts District markets and from Velvet Morning Farms, at Asheville City Market. 
 
There are plenty of ways to cook summer squash, whether you sauté, grill, or roast it. Try these easy crispy summer squash pancakes to serve as the perfect side, main dish or snack for those upcoming warm summer evenings. These lightly spiced treats are similar to a classic potato latke, but use grated squash instead. 
 
Start with two medium-sized zucchini or yellow squash (you can use either or both). Grate with the medium or large holes of a box grater. Once completely grated, squeeze the shavings dry and set aside. Then, thinly slice two scallions and one jalapeño, and combine with the grated squash. Add one large egg, half a cup of all-purpose flour, two teaspoons of baking powder, and season with salt and pepper to taste. Many vendors have farm-fresh eggs available, including Wild Way Farm at West and North Asheville tailgate markets. Get local scallions from Green Toe Ground (Asheville City and North Asheville markets) and Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, East Asheville markets). 
 
After combining your ingredients, heat two tablespoons of oil over medium heat in a large skillet. Add about a third of the batter on the pan, and cook until golden (approximately three minutes per side), while lightly pressing the pancakes with your spatula to flatten them. You can change the amount of batter used for each pancake depending on how large or small you want them to be. After fully cooking, remove the pancakes from the skillet and use a paper towel to absorb any excess oil, then they’re ready to be enjoyed by the whole family! These crispy cakes taste delicious alone, but can be even better when served with a goat cheese or sour cream, and a spritz of lemon juice. Spinning Spider Creamery sells the perfect fresh chèvre goat cheese to enjoy these pancakes with (North Asheville and River Arts District markets). 
 
This month’s Southside Community Farmers Market is this coming Sunday, June 5, behind the Arthur R. Eddington Center.  Stop by between 12 to 3 p.m. to support local BIPOC producers! 
 
At farmers markets now you’ll also find a variety of produce such as cucumbers, strawberries, carrots, radishes, turnips, broccoli, cauliflower, and mushrooms. Also look out for greens like lettuce, arugula, chard, kale, spinach, bok choy, and mustard greens. Markets are 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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ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.