ASAP's Weekly Farmers Market Report - July 26th, 2019

Fresh at Farmers Markets

: [link removed]
 

Watermelons and cantaloupe are starting to come in at farmers tailgate markets, which lend themselves particularly well to no-cook meals for muggy mountain evenings. There are plenty of nights we might just slice up a melon and call it dinner, but if you’re ready to take it up a notch, try these chilled soup ideas.
 
Chilled cantaloupe soup is simple, refreshing, and delicious—essentially a smoothie in a bowl. Take about six cups of ripe, peeled and cut up cantaloupe (find it from Ten Mile Farm : [link removed] Asheville City Market : [link removed] and River Arts District Farmers Market : [link removed]) and blend it with a cup and a half of orange juice, quarter cup each lemon and lime juice, two tablespoons of local honey, a quarter teaspoon each of salt and cinnamon, and a pinch of cayenne pepper. Chill for several hours before serving (if the soup separates, just stir to recombine). Garnish with yogurt or sour cream and your preferred herbs (mint is good, or look for lemon verbena).  
 

Watermelon gazpacho is a lovely variation on the ubiquitous tomato-based cold soup. Puree three pounds of watermelon, seeded, until smooth (Ten Mile and Olivette Farm : [link removed], also at Asheville City Market, had watermelon this past week). Chop or pulse the following ingredients and stir into the watermelon puree: one small cucumber, peeled; two mild bell peppers, one red and one yellow, seeded; one spicy green pepper, such as jalapeño, seeded; three tender stalks of celery, from the inner part of the bunch; one small red onion; and half a cup of mint. Add three tablespoons lime juice, two tablespoons red wine vinegar, and salt to taste. Chill for several hours before serving.
 

Want something with a little more heft (or at least carbs)? Ajo blanco is another traditional chilled Spanish soup, made with stale bread, almonds, and garlic. Take 12 ounces of several-days-old market bread (baguette or other white bread is typically used, but experiment with seeded and whole grain varieties) and soak in water until it’s softened. Squeeze out the water, and place in a food processor or blender with two cups blanched almonds and six garlic cloves. Pulse until the almonds are finely ground. With the motor running, add one cup of olive oil in a slow, steady stream, then blend in half a cup of Sherry vinegar, four teaspoons of salt, and about a cup of ice-cold water (depending on the capacity of your blender or processor). Pour the mixture in a pitcher or large bowl and stir in additional water, about four cups total, until the soup reaches the desired consistency. Can be served immediately, or chilled. 
 

Ajo blanco is often garnished with grapes or poached shrimp, but this is another opportunity to feature summer melons. You can top the soup with half-inch cubes of watermelon or cantaloupe, or take an extra step to cure your melon first. Lay cubes out on a sheet tray or other flat surface and sprinkle with salt. Chill for 30 minutes, then toss with olive oil and pepper. Garnish your ajo blanco, along with an additional drizzle of olive oil and torn pieces of mint or basil.
 

Markets are packed with other peak summer produce as well, including tomatoes, corn, summer squash, eggplant, potatoes, beans, peaches, nectarines, blackberries, blueberries, fennel, carrots, onions, lettuce, salad mix, kale, chard, microgreens, and mushrooms. You can also find eggs, cheese, meat, seafood, bread, fermented products, baked goods, and so much more.
 

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].

Find a U-pick Farm

: [link removed] you been u-picking yet this summer? There are 113 u-pick farms listed in ASAP's online Local Food Guide : [link removed]. Use filters to search by city or county, or look for specific u-pick crops. Blueberries, blackberries, and raspberries are all ripe right now. Remember to always call farms before visiting to confirm hours and availability. (Photo is by Lenny Jordan of River Road Farm : [link removed], one of our 2019 calendar photo contest : [link removed] winners.)

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

7/26
Tryon Sip and Stroll : [link removed]
 

7/28
EmpTea Bowls, 7th Annual : [link removed]
 

8/1
Sierra Club: Hiking the Rim of the Swannanoa Valley : [link removed]
 

8/9
Get Off The Grid Fest : [link removed]
 

8/10
McDowell County From Farm to Table Event : [link removed]
 

8/15
ASAP’s Local Food Experience : [link removed]
 
View the full calendar : [link removed] of events.

ASAP on the Radio

: [link removed]
 

How does food travel from farms to restaurants? One route is through local wholesale distributor Mountain Food Products, which has connected chefs with farmers since 1984. Our Growing Local episode this week : [link removed] takes you inside their Asheville headquarters on a busy summer morning.

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

Local Food in the News

Bountiful Cities is planning a food hub for Buncombe County, helping out farmers such as Patchwork Urban Farms, the Mountain Xpress writes : [link removed].

The Mountain Xpress also features Weaverville Tailgate Market's salsa contest in its Small Bites column : [link removed].

Henderson County wineries are now designated as the Crest of the Blue Ridge AVA. Find out more in the Hendersonville Lightning : [link removed] or WLOS : [link removed].

The Asheville Citizen-Times's Mackensy Lunsford looks at : [link removed] how difficult it really is to brew your own kombucha.

Intern at ASAP

Want to intern with ASAP (or know someone who might)? We're now accepting applications for fall interns for photography, communications, and local food promotions. Find more information here. : [link removed]



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

Subscribe to this newsletter:
[link removed]
Unsubscribe [email protected]:
[link removed]
Change your preferences:
[link removed]
Forward to a friend:
[link removed]
Report this email as spam:
[link removed]

This email was sent using MyNewsletterBuilder.com.