ASAP | From Here | Appalachian Sustainable Agriculture Project

In honor of Get Local lettuces month (this month!), Peter Pollay has been featuring local lettuces in salads on his menu at Posana Cafe in downtown Asheville! His favorite variety? Lolla Rossa, a loose lettuce with bright magenta-red edges.

But, he doesn’t stop there. Peter also likes to use another leafy green in his salads available at tailgate markets and select stores this time of year: frisee. Although often mistaken for a lettuce, frisee is actually an edive. It pairs well with local strawberries, still abundant at markets, stores, and roadside stands now. Thanks to Peter for sharing his recipe!

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There has definitely been a broccoli buzz lately at area farmers tailgate markets! Expect that buzz to build and build in the coming weeks.

Broccoli is most prominent at markets in early summer, and again in the fall, but farmers have been offering up the veggie ahead of schedule this year. At the French Broad Food Co-op Wednesday Tailgate Market alone, three vendors brought broccoli last week: MiLo Acres, Tucker’s Garden, and Old Ground Farm. Find broccoli at other markets this week as well, but do get there early to shop. Harvest amounts are limited and going fast.

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Area farmers tailgate markets are a Mother’s Day must! Find everything you need for the freshest brunch possible, as well as great gifts—locally grown and handmade.

Thinking omelets? Nearly every market has vendors offering farm-fresh eggs, including duck and quail eggs. For fillings, look for local bacon, cheeses, and herbs, which are arriving by the bundle now. You may still find asparagus; McConnell Farms brought stalks to the outdoor opening of Asheville City Market South last week (also find McConnell at Asheville City Market downtown and North Asheville Tailgate Market). We hear, particularly from the West Asheville Tailgate Market manager, that there may even be some broccoli this week! Read the rest of this entry »

Western North Carolina’s farmers and chefs are out to prove that lettuce can be a lofty vegetable. Farmers grow dozens of colorful, flavorful types and varieties—from Bibb to Romaine and Black Seeded Simpson to Lolla Rosa. Chefs embrace these offerings, even lesser-known heirlooms, and elevate them in all types of dishes. Farmers and chefs are joining with our May Get Local initiative to encourage showing lettuces love.

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Strawberries and rhubarb go together like peanut butter and jelly, peas and carrots, salt and pepper…you get the idea! Luckily, both members of the dynamic duo are available at area farmers tailgate markets now—fresh from farmers and already baked into classic pies and crisps thanks to bakery vendors.

The veggie (even though it tastes sweet-tart like fruit, it’s a vegetable!) has been spotted from several vendors, including McConnell Farms (Asheville City Market, North Asheville Tailgate Market) and Jake’s Farm (Asheville City Market, French Broad Food Co-op Wednesday Tailgate Market). Like strawberries, rhubarb can be frozen for a taste of spring come fall or winter; just blanch it first.

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And communications intern Daniel is excited about it. He has enjoyed documenting our area’s winter tailgate markets but been itching to get out in the sun and talk about (and sample!) spring’s fruits and veggies. He did just that earlier this week when he headed out to the French Broad Food Co-op Wednesday Tailgate Market. Keep reading for his special strawberry report…

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Sunday, April 22, was all about local ramps (April’s Get Local featured food) at Early Girl Eatery! They made their way into biscuits, sticky rice, jam, you name it thanks to the talents of James Beard Award-winning chefs Andrea Reusing of the Lantern in Chapel Hill and Robert Stehling of the Hominy Grill in Charleston and Early Girl staff.

The ASAP benefit dinner, officially titled In Celebration of Ramps, featured four fantastic courses and delicious wines; BIG thanks to the farmers who provided local products—from additional produce to meat, fish, and cheese—and Sour Grapes Wine. And, of course, thanks to the chefs, Early Girl, and everyone who attended! Find a photo album from the event HERE, and keep reading for a ramps recipe from Chef Reusing.

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Seeing strawberries? Your eyes aren’t playing tricks on you! The spring staple crop arrived at area farmers tailgate markets this past weekend, about two weeks ahead of schedule.

Strawberries joined fellow season-favorite asparagus at McConnell Farms’ two booths—at Asheville City Market and North Asheville Tailgate Market—selling out quickly at both. It’s possible they may still have a few bunches of asparagus this week, but strawberries are truly spring’s stars now. Jake’s Farm also brought berries to Asheville City Market, and Ivy Creek Family Farm brought theirs to North Asheville. Expect to find strawberries at markets through mid-May.

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These are the salad days of area farmers tailgate markets. They’re young, just beginning, bustling with excitement, and chock full of everything you need for a spring salad—from lettuce mixes to spinach to radishes!

Like your salad with a bit of a kick? Punch it up with watercress, spotted recently from Long Valley Eco-biotic Farm (Madison County Farmers & Artisans Market, West Asheville Tailgate Market, Weaverville Tailgate Market, Sundays on the Island) and Paper Crane Farm (Asheville City Market, West Asheville Tailgate Market ). Early spring is the prime flavor time for spicy watercress, which also goes well in sandwiches and sauces. Arugula can be found now, too, for a peppery punch. Harvest Table Farm recently brought theirs to the West Asheville Tailgate Market, along with the piquant green Mizuna.

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We’ve got some exciting—and odiferous!—news when it comes to local food…
Since we last connected, ramps, one of the region’s most-beloved spring veggies, have arrived! Right now, they’re being featured on Appalchian Grown™ partner restaurant menus throughout the region. Of course, they can be found at area roadside stands, farmers markets, and grocery stores, too. But, if you’re a ramp lover, you don’t want to wait too long to snag them up. They have a super-short harvest season: just two to three weeks. And, you don’t want to wait too long to snag tickets to our benefit dinner In Celebration of

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