ASAP's Weekly Farmers Market Report - November 18, 2022

Fresh at Farmers Markets

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Still trying to figure out what to cook friends and family for Thanksgiving this year? Try putting a spin on ordinary Thanksgiving sides with local produce from farmers tailgate markets! Despite some below freezing temperatures last week, there are still plenty of fresh vegetables at markets to use in your holiday cooking. 
 
This grain-free veggie stuffing uses many of the wonderful winter root crops we’ve been seeing at markets recently. Peel four pounds of turnips and three large sweet potatoes, then cut into half-inch cubes. Grease two large baking sheets, and evenly spread the sweet potatoes and turnips on them. Season with a tablespoon each of garlic powder and dried sage, and a teaspoon each of dried rosemary, thyme, dried oregano, turmeric powder, salt, and pepper. Bake in a 375-degree oven for about an hour, tossing a few times to brown evenly. While the vegetables are baking, finely dice three large onions, five ribs of celery, eight ounces of shiitake or oyster mushrooms, and one Granny Smith apple. Heat a large pan with two tablespoons of olive oil over medium heat. Add the onions and celery to the pan and sauté until they have started to soften. Add the mushrooms and apple and cook for a few more minutes. Season with any of the same spices used with the turnips and potatoes, then remove from heat. Combine the sauteed ingredients with the baked turnips and sweet potatoes until well incorporated. Transfer the mixture to a 9-by-13-inch baking dish, and keep warm in the oven until it’s time to serve. 
 
You can find turnips and sweet potatoes for this recipe from a variety of vendors at markets this week, including Flying Cloud Farm : [link removed] (River Arts District : [link removed] and North Asheville : [link removed] markets), Ivy Creek Family Farm : [link removed] (North Asheville and Weaverville : [link removed] markets), Highgate Farm : [link removed] (River Arts District and West Asheville : [link removed] markets), and more!
 
This winter tabbouleh salad features butternut squash instead of tomatoes, and will be a delicious side to a Thanksgiving turkey! In a large skillet, warm two tablespoons of olive oil over medium heat, then add one chopped and peeled butternut squash and a teaspoon of salt. Toss to coat the squash, then cover and cook for five minutes, stirring occasionally, until the squash is tender and its edges start to caramelize. After squash is done cooking, transfer to a medium-sized bowl to cool. Combine half a cup of bulgar wheat and one cup of water in a pot and bring to a boil. Cover the pot, then reduce heat to low and cook for 10 minutes. Remove from heat and let the bulgar rest for give minutes covered, then fluff with a fork and season with salt to taste. You can also substitute the bulgur for cooked quinoa in this recipe. In a serving bowl combine the cooked bulgur and butternut squash, as well as one cup of chopped fresh parsley, one minced shallot, one-fourth cup of dried cranberries, the juice of one lemon, and two tablespoons of olive oil. Garnish with feta cheese, and serve! You can find butternut squash from Full Sun Farm : [link removed] at North Asheville and River Arts District markets. 
 
At farmers markets now you’ll also find broccoli, carrots, beets, radishes, winter greens, apples, potatoes, garlic, 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].

Get in the Guide!

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Every year, ASAP calls more than 1,400 businesses to update our Local Food Guide so that we get the most accurate information about connecting with local food and farms. We've started making calls for 2023! Want to get a head start on updating your listing? You can give us a call (828-236-1282) or do it yourself online (click login in the upper right of appalachiangrown.org : [link removed]). The deadline to be included in the print Local Food Guide is Jan. 31. ⁣Have a new farm, restaurant, retail outlet, or other locally sourcing food business that you want to be listed? Go to 
appalachiangrown.org : [link removed] and click Get in the Guide.⁣ An online listing is completely free.

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

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]

12/1
Flat Rock Farmers Market Holiday Market : [link removed] Culture Fair : [link removed]

12/3
Hendersonville Farmers Market Holiday Market : [link removed]

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

Local Food &  Farm News

Asheville Independent Restaurants November newsletter : [link removed] features Black Trumpet Farm, which sells mushrooms at farmers markets and to chefs. “In the beginning, I made cold calls on restaurants with sample boxes for the chefs to try,” farmer Jay Englebach recalls. “We have built that business by showing up regularly and being consistent with product. The chefs we work with do some wild things with them.”

Mountain Xpress : [link removed] has the rundown on holiday markets and in the increase in winter market offersing. “Basically, it’s a story of supply and demand," says ASAP Communications Manager Sarah Hart. "Customers want to buy local food all year round, and we have farmers who have found ways to do it , as well as bakers and food makers. This has been slowly happening over the last 10 or so years, and it makes sense not to close it all out in September.”



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

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