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Beyond What’s Fresh: A Recipe from North Asheville Tailgate Market!

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!

Last week, Mountain Harvest Organics drew a big crowd to their booth at North Asheville Tailgate Market with live pepper roasting! Customers were treated to perfectly charred red peppers, and the fragrant smoke filled the air. What onlookers and onsmellers may have missed, though, was the plethora of seasonal recipes they had ready for the taking. So, we snagged one for you! If you make it, let us know how it goes + share your favorite fall recipe below! And, find more Mountain Harvest Organics-recommended recipes.

Basmati Rice with Kale and Butternut Squash


  • 1/2 cup basmati rice
  • 1 tablespoon curry powder
  • 1 pound local kale, tough stems removed and kale blanched
  • 1/2 cup raisins
  • 1/2 pound local butternut squash, seeded, peeled (optional), and cut into 3/4 inch pieces. Or, substitute your favorite local winter squash.
  • 1 cup reduced fat coconut milk
  • 3/4 cup water
  • 1 teaspoon salt


  1. Heat 12-inch nonstick skillet over medium-low heat and add rice.
  2. Toast, stirring frequently, until lightly browned; about 3 minutes.
  3. Add curry powder and cook, stirring 1 minute.
  4. Add kale, squash, raisins, coconut milk, water, and salt to skillet. Cover and simmer until liquid is absorbed and rice and squash are tender, about 12 minutes.
  5. Remove from heat and let stand, covered, for 5 minutes.

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