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

Fresh at Farmers Markets



Despite some colder temperatures this week, spring officially begins next week! We’ve been seeing little signs of the changing seasons, from blooming trees to the return of seasonal allergies, but there’s still a few more weeks until farmers tailgate markets open up for their regular season and we see the return of new spring produce! Until then, there’s still plenty of ways to experiment with winter veggies—like turnips! This versatile vegetable can be cooked in a variety of ways, and even their greens can be put to use. Find turnips from Olivette Farm at Asheville City Market, Thatchmore Farm at the North Asheville Tailgate Market, and more.

This pizza uses the whole turnip plant, with turnip green pesto and sliced thin-sliced turnips as a topping. In a food processor or blender, add one bunch of turnip greens, one clove of chopped garlic, a quarter cup of pine nuts or walnuts, a quarter cup of freshly grated parmesan cheese, two tablespoons of lemon juice. Process until a paste is formed. Slowly work in a third cup of extra virgin oil, then season with salt and pepper to taste. Heat a little olive oil in a large skillet over medium heat. Add one bunch of thinly sliced turnips to the pan, and cook for about one minute per side. Remove from heat and set aside. Roll out a ball of homemade or store-bought pizza dough. Spread the turnip green pesto, then layer on the turnips slices, half a cup of grated mozzarella cheese, a quarter cup of grated parmesan cheese, and a pinch of crushed red pepper flakes. Bake in a 475-degree oven for about 15 minutes, until the crust is golden and the cheese is bubbling. Remove from the oven, and top the warm pie with your choice of mustard greens, arugula, microgreens, or even some wasabi greens from Two Trees Farm/Sustainabillies at Asheville City Market!

You can also use the turnip green pesto in pastas, on sandwiches, or mixed into mashed potatoes!

Pickled turnips, a staple in Middle Eastern cooking, are not only a great way to make your turnips last longer, but are also a delicious acidic companion to any meal! In a large, wide-mouthed mason jar, add one-and-a-half cups of hot water, half a cup of white vinegar, two tablespoons of kosher salt, one tablespoon of granulated sugar, one smashed garlic clove, and two bay leaves. Stir continuously until the salt and sugar appear dissolved. Peel and cut one pound of turnips into half inch thick pieces. Add the turnips to the mason jar, along with one small, diced beet. Make sure the vegetables are submerged in the vinegar mixture, and allow to cool. Once cool, seal the glass jar tightly and allow it to sit for 5 days at room temperature in a cool, dark place before enjoying. Refrigerate afterward opening, and use within one month. Add your pickled turnips to a salad, sandwich, or wrap (or just eat them out of the jar)!

At winter markets now you’ll also find beets, radishes, 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.

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Upcoming Events

3/18Mills River Farmer’s Market Vendor MeetingSavory Hub Naturalist Series: Birding at the FarmLog Plugging at Sow True Seed

3/23Lawns & Lawn Alternatives

3/24-3/27Lavender Transplant Volunteer Work Weekend

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

News from ASAP

Internship Opportunity




ASAP is seeking an intern for our Growing Minds Farm to School program from early April through the end of May, approximately 10 hours per week. The intern will travel with an ASAP team member to schools in the WNC region for local food taste tests, gardening, and cooking activities, as well as provide in-office project support. ASAP internships are paid a $100 stipend per week. Find more details and application instructions on our website.

Local Food and Farms in the News

Debbi Timson, ASAP's Growing Minds Program Coordinator, was featured in the Mountain Xpress Kids Issue. When asked how the community can encourage kids to eat healthy, Debbi said, "I think it’s the other way around—the children are encouraging the community. Over and over, we see that it’s the children that get excited about growing their own food in their school gardens or in pots in their classrooms. That encourages their families to continue that excitement at home by prepping and/or cooking together. When families start to grow food at home, the word spreads, and that excitement grows throughout their communities."

The Asheville culinary festival Chow Chow will return in 2023 with a slightly different name and emphasis: Chow Chow Food and Culture. Says new executive director, Melissa Scheiderer, “The term culinary, it makes a lot of sense, but it doesn’t really include all the farmers that are in our ecosystem and the makers and all the creative spirit of Asheville, especially as it relates to food. We know that it’s more than just a food festival, so where we settled was two simple words: food and culture.” Read more in the Citizen Times.



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

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