ASAP's Weekly Farmers Market Report - November 11, 2022

Fresh at Farmers Markets

: [link removed]
 
Turmeric has long been used in cooking for its many health benefits, unique flavor, and rich color. If you’re not used to cooking with fresh turmeric, whether you buy the ground spice at grocery stores, or don’t use turmeric in cooking at all, now is the time to start! You can find fresh turmeric from Gaining Ground Farm : [link removed] (North Asheville Tailgate Market : [link removed]) and Thatchmore Farm : [link removed] (North and West Asheville Tailgate Market : [link removed]).
 

Use fresh turmeric to make a delicious golden milk latte, perfect for warming up chilly mornings! Start by peeling and grating one teaspoon each of fresh turmeric and ginger. Whisk together one cup of almond milk and one tablespoon of coconut oil in a small saucepan over medium-low heat, then add the grated turmeric and ginger and continue to stir for about 5 minutes until warm. Add the mixture to a blender, along with three teaspoons of maple syrup, half a teaspoon of ground cinnamon, half a teaspoon of sea salt, and a pinch of black pepper, then blend until frothy and combined. Pour the contents of the blender into a mug, and enjoy! 
 

Another way to incorporate turmeric into your cooking this week is with this turmeric miso soup recipe! In a large pot, add two chopped medium-sized turnips, four ounces of shiitake mushrooms, and one inch of peeled and grated fresh turmeric. Cover with four cups of water, and bring to a boil. Reduce heat and simmer for 15 to 18 minutes, until turnips are tender. Add four tablespoons of miso paste to a bowl, then ladle one cup of soup broth into the bowl, whisking until the paste is dissolved. Stir the mixture into the soup pot, and add more miso to taste if needed. In a separate pot, bring three cups of water to a boil, add soba noodles, and cook according to package instructions. Drain noodles and rinse with cold water. To serve, divide noodles between bowls, and ladle broth and vegetables over top, garnishing with sliced green onions and microgreens if desired. 
 

Want to extend the shelf life of your fresh turmeric? Try pickling it! Start by thoroughly rinsing eight ounces of turmeric root, then peel and chop into small pieces. In a bowl, combine the turmeric, one teaspoon of salt, and the juice of three large lemons. Transfer contents into a clean jar, close with a lid, and store in the refrigerator for at least six days, shaking the jar gently everyday. Not only is pickled turmeric super easy to prepare, it lasts up to six weeks refrigerated! Use pickled turmeric in place of fresh turmeric in recipes for a tangier flavor, or serve in small amounts with any Indian-inspired dish. 
 

Remember that this is the season for holiday market schedule changes! West Asheville, East Asheville : [link removed], and River Arts District : [link removed] markets have all shifted their hours to end slightly earlier due to the end of Daylight Savings Time. Enka-Candler Tailgate Market : [link removed] will host its two-day holiday market this weekend, Saturday 11 a.m. to 6 p.m., and Sunday 11 a.m. to 4 p.m. East Asheville Tailgate Market will close its season with a holiday market next Friday, Nov. 18, and Black Mountain Tailgate Market : [link removed] finishes its season with a Holiday Harvest Festival next Saturday, Nov. 19.
 

At farmers markets now you’ll also find broccoli, cauliflower, carrots, beets, radishes, winter greens, apples, potatoes, sweet potatoes, winter squash, mushrooms, garlic, onions, 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].

Meet Your Farmer Video Series

: [link removed]
 
“I became a farmer because I wanted to stop everything in the food desert," says Malcolm Banks of Yellow Mountain Garden : [link removed]. "I didn’t know that a lot of people had a lack of food in America, so it motivated me to say, ‘Hey, I need to start growing food.’ We need to influence as many people in the world to start backyard gardens and community gardens. One of the best parts of being a farmers is that I get to feed the planet and pass it on to the next generation for them to have a planet to live on.”
 
Malcolm and the Banks family are the latest farmers to be featured in our Growing Minds Meet Your Farmer : [link removed] series, which offers a glimpse into farm life for young people—or anyone else! You can find more Meet Your Farmer videos, as well as related lesson plans and classroom resources on the Growing Minds website : [link removed].

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

11/11
An Appalachian Grown Harvest : [link removed]
 

11/12
Etowah Lions Club Farmers Market Holiday Market : [link removed]
 

11/14
Multi-Farm Collaboration Meeting : [link removed]
 

11/15
WNC Medicinal Herb Growers: Grower/Buyer Social : [link removed]

11/19
Mills River Farm Market Holiday Market : [link removed]
 

Hendersonville Farmers Market Holiday Market : [link removed]
 

11/20
Improving Farm Communications (Part 2) : [link removed]

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

Local Food &  Farm News

Chef J Chong, known to many farmers market shoppers for the popular dumplings and chili oil she sells at markets, is appearing on The Big Brunch on HBO Max. The eight-episode series features 10 community-minded chefs from all over the U.S. sharing their personal stories and business dreams while competing for a $300,000 cash prize. "People think Chinese is supposed to be cheap, saturated with sugar or corn syrup, and deep fried with some kind of bright-red sauce," says J. "That’s not what Cantonese food is to me. I grew up eating things like flank steak, thinly sliced, hard-seared in a wok with some vegetable oil or canola oil, and we would add a bunch of vegetables that we’d get from the garden, whether that be gai lan or yu-choy or bok choi or even green beans or eggplant." You can read more about it in the Asheville Citizen Times : [link removed] as well as an interview with J in Edible Asheville : [link removed]. 
 
The Utopian Seed Project will offer its final Trial to Table food gathering this Saturday from 1:30 to 4:30 p.m. at The Boat House at Smoky Park Supper Club. Chefs Luis Martinez, Asheigh Shanti, Jamie Swofford, and Terri Terrell will prepare tapas-style plates. “We want people to be energized about exploring and connecting with food on a different level,” says Chris Smith, executive director for The Utopian Seed Project. “We will tell stories about the food, offer different varieties to experience and talk about the importance of food and climate change.” Read more in the Mountain Xpress : [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.