ASAP's Weekly Farmers Market Report - October 1, 2022

Fresh at Farmers Markets

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Note that some markets this weekend have canceled due to weather, including East Asheville Tailgate Market : [link removed] today and Southside Community Farmers Market : [link removed] on Sunday. Check market social media for the most up-to-date information.

We officially entered fall last week, and what’s a better way to ring in the new season than with delicious seasonal flavors from our local farmers markets! This week, you can welcome the cool temperatures and changing leaves with fall favorites such as apples, pumpkins, ginger, winter squash and more.
 
Pumpkin is a fall essential for many. Whether you roast it, bake with it, or carve it, you can’t beat a fresh pumpkin from your local farmers market! Try making this creamy vegan pumpkin dish for an easy and satisfying dinner next week. Start by cooking eight ounces of your pasta of choice, drain and set aside. While your pasta cooks, bring a large skillet over medium heat, then add one tablespoon of olive oil and two cloves of minced garlic to the pan. Cook until fragrant, then whisk in two tablespoons of tomato paste, one cup of pumpkin puree, and two tablespoons of coconut milk. Add one cup of vegetable broth, a pinch of ground nutmeg, and salt and black pepper to taste. Stir to combine and cook on low for about five minutes. Add two cups of chopped spinach, and cook until wilted. Stir in your cooked pasta, and add chopped walnuts and parmesan if desired, and serve! You can find pumpkins from Velvet Morning Farms : [link removed] and Olivette Farm : [link removed] at Asheville City Market : [link removed] and Flying Cloud Farm : [link removed] at River Arts District Farmers Market : [link removed] and North Asheville Tailgate Market : [link removed].
 

Not sure how to make pumpkin puree from scratch for this recipe? No worries! Pumpkin puree is an essential ingredient to many fall-inspired cooking and baking, and when made fresh can make any recipe so much better! Cut two or three small pumpkins in half, and scoop the seeds and pulp from the center, then set the seeds aside. Place your pumpkin halves on baking sheets, and bake at 350 degrees for 45 minutes until tender. Peel the skin off pumpkins and discard, then blend pumpkin insides in a food processor or blender. This works best by adding a few chunks at a time, and pulsing until the pumpkin is smooth. Add a few tablespoons of water if pumpkin puree seems dry.
 

Don’t throw out the seeds of your pumpkin quite yet! Roasted pumpkin seeds are super easy to prepare, and are not only delicious, but loaded with nutrition as well. After scooping the seeds out of your pumpkin, place them in a colander and rinse away any pulp. Transfer the cleaned seeds to a towel and pat dry. In a large bowl, toss seeds with two to three tablespoons of melted butter and a few teaspoons of salt. These also taste great with a little ranch seasoning, taco seasoning, or cinnamon sugar. Spread seeds on a baking sheet and bake for 20 to 25 minutes, stirring occasionally until golden brown. 
 

There’s nothing like a warm fall drink during these fall cool evenings. McConnell Farms : [link removed] is now selling delicious, freshly pressed apple cider at North Asheville Tailgate Market. In a large pot over low heat, try adding a half gallon of their cider to a large pot, then throw in a few cinnamon sticks, one fourth cup of real maple syrup, six whole cloves, and the peel of one orange and one lemon (cut into strips). Stir and heat for at least 10 minutes until the cider is hot, but not boiling. Remove the spice bundle, and enjoy. Not only will these additions to your cider make for a tasty drink, but your home will smell great as well!
 

At farmers markets now you’ll also find apples, pears, melons, okra, tomatoes, peppers, eggplant, squash, garlic, potatoes, beets, leafy greens, mushrooms, fresh herbs and much more. 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 : [link removed].

Pre-Order a Local Turkey

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It's time to reserve your local turkey for Thanksgiving! Appalachian Grown farms are taking orders—but they tend to sell out quickly, so act fast to reserve yours. Find a list of local farms with turkeys available : [link removed], as well as prices, sizes, and pickup locations. We'll update this list over the next month as much as possible to note farms that have sold out or added wait lists. 
 
Buying a turkey directly from a local farm means you know what you're getting—whether that's pasture-raised, heritage breed, non-GMO feed, processed on-farm, etc. Buying locally strengthens our economy. And local birds just taste better!

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

10/6
2023 WNC AgOptions Information Session : [link removed]
 

10/9
OG-REGEN Growers Pizza Night : [link removed]
 

10/10
2023 WNC AgOptions Information Session : [link removed]
 

10/11
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2023 WNC AgOptions Information Session : [link removed] : [link removed]
 

Cultivo Latino : [link removed]
 

10/15
Introduction to Holisticd Land Management : [link removed] Food and Farms Festival : [link removed]

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

Local Food &  Farm News

The Citizen Times : [link removed] rounds up pumpkin patches and corn mazes for fall fun, including Cold Mountain Corn Maize. “Kids are actually talking about seeing a field of corn and being in corn, whereas a lot of us around here take it for granted,” says farmer Skipper Russell. “Kids away from here don’t ever get to see anything like being in a field of corn.”
 

The Citizen Times : [link removed] Red Fiddle Vittles, a gourmet grocery and caterer sourcing from local farms and producers. “For the brand, vittles and victuals is an elevated word and also a folksy word and fiddle is an elevated instrument if you want to call it a violin but it’s also a folksy instrument,” owner Matt Farr said. “We think the same way about our food. It’s comfort food but it’s special. It’s elevated, it’s high-quality ingredients, local sources but it’s approachable, fun and delicious and you keep coming back for it.”



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

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