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When thinking about the colors of autumn, it is typical to think of fall foliage. But, the fall produce at area farmers tailgate markets is a splendid array of tints and hues that should not be passed by! Read the rest of this entry »

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Halloween is coming up fast, and though produce typically does not fit into the holiday’s emphasis on candy, area farmers markets still have wares to contribute to your festivities! Read the rest of this entry »

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Are you looking for a fresh, Appalachian Grown™ turkey for your Thanksgiving table this year? Local farms are taking orders! Find out how to pre-order your bird, plus how the turkeys were raised, price per pound, and much more.

There are still local turkey options available throughout the region, but not all that many. If your heart’s set on a turkey, we encourage you to reserve it as soon as you can, as they’re likely to sell out early. Read the rest of this entry »

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Vegetables are not necessarily relegated to one season only; some produce is available twice a year. This is due to their preference for the moderate temperatures of spring and fall. It’s incredibly exciting knowing that your favorite vegetable will be back again, fresh and local at area farmers tailgate markets, in just a few months.

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Here is a recipe for Apple Stack Cake courtesy of Creasman Farms!

Apple Stack Cake from Creasman Farms

Ingredients

  • 3 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup soft butter (you can use unsalted, if you prefer)
  • 1/2 cup brown sugar
  • 1 cup molasses
  • 2 eggs
  • 1 cup buttermilk

Instructions

  1. Preheat oven 350 degrees
  2. Flour 4 to 5 nine inch pie pans
  3. Sift all dry ingredients together in a bowl
  4. Mix butter and brown sugar together until creamy, add eggs and molasses and blend until combined
  5. Alternate adding flour and buttermilk to the wet ingredients until combined
  6. Divide the batter between pans and spread out with spoon
  7. Bake 15 to 20 min. Let them cool about 10 mins. And then take out of pans to finish cooling.
  8. Filling: "I use homemade applesauce but my grandmother would use dried apples reconstituted and some people use applebutter."
  9. Once the cakes are cooled, place a cake on a plate put layer of filling, place the next cake, then filling until you have built a stack.
  10. The cake needs to sit for a while so all the filling can soak in.
http://fromhere.org/recipes/apple-stack-cake-from-creasman-farms/

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Though summer fruits may be the most varied and abundant, autumn fruits are wonderfully crisp, and bursting with flavor! Read the rest of this entry »

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Pumpkins, the winter squash behind the quintessential “fall flavor,” have begun to make their entrance at area farmers tailgate markets. But how much are pumpkins really behind the symbolic autumnal flavor, and what of it’s history? Read the rest of this entry »

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Celery, one of the more limited veggies to be found at area farmers tailgate markets, is here now! Celery is limited in the length of its harvest season as well as how many farms grow and sell it. There are cooking applications that celery is used in that make its appearance at market particularly exciting — one of which as an ingredient in aromatics. Read the rest of this entry »

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Many fruits and vegetables are widely celebrated in the fall including apples, pumpkins and other winter squash. At area farmers tailgate markets, there are so many varieties of vegetables worthy of homage, yet unfortunately ignored by the mainstream autumnal attention. Sweet potatoes, arugula, sweet potato greens, and wild mushrooms, are just a few.

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Heading back to school this fall, kids are donning new shoes or book bags, teachers are working long days, and the child nutrition staff in Western North Carolina (WNC) are serving up local produce. While the school year does not neatly fit with the growing season in our region, August through October is a great time for schools to take advantage of the harvest. Fresh tomatoes, peppers, yellow squash, zucchini, melon, and even corn on the cob are making its way into cafeterias this year. While it is often difficult for schools to work with multiple farmers, local produce distributors can help make sure Appalachian Grown™ products are still available to schools throughout the region.

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