ASAP's Weekly Farmers Market Report - March 10, 2023

Fresh at Farmers Markets

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After a taste of warmer weather, you may feel somewhat discouraged about the chillier temperatures coming up this week. Embrace the end of the season by using some farm-fresh winter produce this week like radicchio, carrots, ginger, kohlrabi, and more! 

This carrot ginger soup is an easy, vegan recipe that will help you use that big bunch of carrots from farmers tailgate markets this weekend! Prep your soup ingredients by dicing one yellow onion, peeling and chopping about 12 carrots, and peeling and mincing once inch of fresh ginger roots. In a large pot, heat two tablespoons of olive oil over medium-high heat. Add the diced onion and sauté for about five minutes. Add the ginger and carrots to the pot, along with four cups of vegetable broth, a quarter teaspoon of garlic powder, a pinch of cinnamon, and a half teaspoon of salt. Bring to a boil. Simmer for 15 to 20 minutes, until the carrots are tender. Either using an immersion blender, or by ladling the hot soup into a stationary blender, slowly incorporate half a cup of full fat coconut milk, and blend until smooth and creamy. Serve with a drizzle of coconut milk and some freshly chopped cilantro, and enjoy! You can find carrots for this recipe from Ivy Creek Family Farm : [link removed] at the Weaverville Tailgate Market : [link removed], and fresh ginger from Mystic Roots Farm : [link removed] at the River Arts District Farmers Market : [link removed]. 

Unsure about kohlrabi? No worries! These delicious lemon-dill kohlrabi fritters are a wonderful way to start using the vegetable! Remove the skin from your kohlrabi with a paring knife, and grate it until you have two heaping cups. Transfer the grated kohlrabi to a clean dish towel and squeeze out as much water as possible over the sink. Add drained, grated kohlrabi to a mixing bowl with one cup of diced yellow onion, a third cup of whole wheat flour, two tablespoons of finely chopped fresh dill, two cloves of minced garlic, a teaspoon of lemon zest, and three-fourths teaspoons of salt. Pour two lightly beaten eggs into the bowl, and mix until a batter comes together. Take a scoop of batter from the bowl and form a small, half inch thick fritter, and place on a plate. Heat a tablespoon of oil on a large skillet over medium heat, and cook the fritters in batches for two to three minutes on each side until golden brown. Enjoy by itself or with a dollop of sour cream! You can find kohlrabi from Highgate Farm : [link removed] at the River Arts District Farmers Market, and dill from Lee’s One Fortune Farm : [link removed] at Asheville City : [link removed] and River Art District markets.

Often mistaken for red cabbage or lettuce, radicchio is actually a variety of the wild chicory plant. Its distinct bitter taste makes for a perfect slaw! Start making your slaw by removing the large outer leaves of the head of radicchio, set the leaves aside, then cutting the remaining radicchio into small ribbons. Using a peeler, slice one large carrot into ribbons. Mix the radicchio and carrot ribbons together in a bowl, adding half a cup of rinsed, canned chickpeas. In a small bowl, combine a fourth cup of rice wine vinegar, two tablespoons of whole grain mustard, and two tablespoons of honey. Drizzle dressing over the slaw and toss to coat ingredients. Place the large radicchio leaves face up on a serving platter and fill each lettuce cup with your radicchio slaw, then sprinkle with a teaspoon of hemp seeds, and serve! You can find radicchio for this recipe from Gaining Ground Farm : [link removed] at North Asheville Tailgate Market : [link removed]. 

At winter markets now you’ll also find beets, radishes, turnips, cabbage, kale, spinach, salad greens, winter squash, potatoes, sweet potatoes and more! Markets are also stocked with a variety of meats, cheese, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide : [link removed].

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

3/10
ASAP's CSA Fair : [link removed]
 

3/11
Farm Workshop: Planning and Planting Agroforestry Systems on Contour : [link removed]
 

3/16
Trees & Shrubs : [link removed] Networking Session : [link removed]
 

3/18
Mills River Farmer’s Market Vendor Meeting : [link removed] Hub Naturalist Series: Birding at the Farm : [link removed] Plugging at Sow True Seed : [link removed]

3/23
Lawns & Lawn Alternatives : [link removed]

3/24-3/27
Lavender Transplant Volunteer Work Weekend : [link removed]

3/30
Mental Health First Aid for Farmers : [link removed]
 
Find upcoming events (or post your own) at
asapconnections.org : [link removed].

News from ASAP

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ASAP's CSA Fair
Is Today!
Join us for ASAP's CSA Fair : [link removed] today, March 10, 3:30-6:30 at the YWCA of Asheville. The fair is a chance to meet local farmers and learn about CSA (Community Supported Agriculture) programs, where customers buy "share" of a farm's harvest, then get a weekly box of fresh produce or other farm goods throughout the growing season. Some farms will have products available for purchase at the fair. Plus, ASAP is offering free, kid-friendly activities, including a cooking demonstration from Shaniqua Simuel of Change Your Palate, a local food tasting, microgreens seed planting, and kid-focused crafts and books. Find out more about participating farms and CSAs in our region. : [link removed]



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

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