You’ll know from this week’s regular Fresh at Farmers Markets posting that local farms continue to bring fresh produce and proteins of all kinds to tailgates. Specifically, fall must-haves like stew meats, winter squash, and apples abound. But let’s go beyond what’s fresh!
Thousands of miles fresher
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Wednesday October 10th, 2012 14:11 Beyond What’s Fresh: A Recipe from North Asheville Tailgate Market!
Thursday October 4th, 2012 15:59 Get Local Apples & Make Apple Fritters! (Recipe Included)
Apple anxiety dominated this spring, thanks to a late freeze. But the worry has passed now that fall and the crop are here. “We did lose fruit due to frost and freeze damage,” shares Rick Jordan, an apple consultant for area farmers and owner/operator of Deerwood Nursery and Farms in Henderson County, “but there are still plenty of apples out there available.”
Wednesday August 8th, 2012 09:00 Chef Dissen’s Heirloom Tomato “Eau de Vie” Recipe
Our Homegrown Tomato Contest and Party, in partnership with the Market Place, is just around the corner: Saturday, August 11! If you haven’t reserved your spot in the contest or purchased your ticket to munch and mingle, click the link above! Market Place’s executive chef and owner, William Dissen, spilled the beans about the event menu in this week’s Eatin’ in Season via Mountain Xpress. Click for the party sneak peek and keep reading to snag the recipe for his tantalizing tomato cocktail!
Monday July 16th, 2012 14:23 Fresh at Farmers Markets This Week (Recipe Included!)
Peppers—hot and not—are popping up at farmers tailgate markets across WNC! From sweet bells to spicy jalapenos, you can find many types and varieties now. Keep your eyes open for unexpected colors, too. Purple bell peppers were spotted from several vendors last week, including Blue Ribbon Farm (Asheville City Market, Montford Farmers Market) and Paper Crane Farm (Asheville City Market, West Asheville Tailgate Market).
Tuesday July 10th, 2012 13:31 Chef Nate Gets Grilling at Asheville City Market
Last Saturday, Chef Nate Allen from Knife & Fork proved that you can grill just about anything, and, of course, that it’s always best to use fresh local ingredients! He gathered ALL the produce from different vendors at Asheville City Market: watermelon from Earthlife Farm, radicchio from Firefly Farm, celery from Flying Cloud Farm, spring onions from Ten Mile Farm, and tomatoes from Green Toe Ground Farm.
We want to know: Are you grilling with local ingredients this summer? What’s the most unique food you’ve grilled up?
Friday June 29th, 2012 13:53 From Cabbage to Sauerkraut!
Area farmers tailgate markets are definitely in full swing. In addition to offering fresh local produce, meats and cheeses, and other food and artisan products, summertime tailgates feature musical entertainment, kids activities, and cooking demonstrations! Our summer communications intern, Emma, recently attended a sauerkraut making workshop at Oakley Farmers Market, and she’s passing on what she learned:
Wednesday May 16th, 2012 12:29 Local Frisee and Strawberry Salad
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!
Tuesday April 24th, 2012 14:07 Ramps Roundup!
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.
Friday April 13th, 2012 13:56 Early Girl Eatery Shares a Recipe!
“I think they’re best paired with wild mushrooms and goat feta cheese over a protein, freshly picked and cooked over an open fire in a cast iron skillet with a big chunk of bacon and a few potatoes, or in a cornbread stuffing.”
What’s John Stehling—who owns Appalachian Grown™ partner restaurant Early Girl Eatery with his wife, Julie—talking about? Ramps, of course! (Keep reading for one of their favorite ramp recipes!)
Tuesday March 20th, 2012 15:22 A Spring Smoothie!
Looking for a refreshing treat to beat this heat + a way to use local spinach from market at the same time? Look no further than our Greens and Berries Smoothie! It’s perfect for adults and kids alike. In fact, children at Cullowhee Valley School in Jackson County have been preparing the smoothies through our Growing Minds Farm to School Program. The verdict? Delicious!