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Fresh at Farmers Markets This Week

Hominy Farm's man'oushe flatbread

Hominy Farm is a new vendor at River Arts District Winter Market, selling naturally leavened, wood-fired breads produced in the Candler bakery formerly used by Farm and Sparrow. Their collection includes ciabatta-like gan au levain, whole grain rustic boule, sesame rye, and apple toast tatin (from Creasman Farms apples). But it’s the man’oushe—a flatbread slathered with za’atar spice and olive oil—that might inspire you to pick up ingredients for a Middle Eastern–style platter while shopping at farmers markets this week.

Everbear Farm, also at River Arts District Winter Market, sells many cuts of lamb. For lamb patty mezze, pick up a pound of ground lamb or mutton and combine with chopped cilantro and mint, diced onion, breadcrumbs, egg, lemon juice, cumin, allspice, cayenne, black pepper, and salt. Look for cilantro from Lee’s One Fortune Farm at both River Arts District Winter Market and Asheville City Market–Winter or Myseanica Family Farm at Asheville City Market–Winter. You can also fold in crumbled feta from Spinning Spider Creamery, found at both markets as well. Form one-fourth cup patties and sauté for a few minutes on each side in a pan over medium heat or bake in the oven at 400 degrees for 10 minutes.

Next, pick up some spinach (several farms have it available, including Taiwan spinach from Lee’s One Fortune Farm). Steam or sauté in olive oil and serve topped with garlicky yogurt and toasted walnuts or pine nuts. Get garlic from New Moon Herbs Farm at Asheville City Market–Winter and make a paste with a few cloves and a teaspoon of salt in a mortar and pestle to stir into the yogurt. 

Crudité with roasted beet and whipped feta dip rounds out your spread. Get baby beets from Highgate Farm at River Arts District Winter Market, as well as carrots and radishes for dipping. Snow peas from Lee’s One Fortune Farm are another great crudité option. Remove the greens from the beets (save for another use or substitute for spinach above) and scrub the root portion. Toss with olive oil, salt, and pepper and wrap in a foil packet. Roast in a 400-degree oven for about 30 minutes, until a paring knife can be inserted into the beets with no resistance. Unwrap foil packet to let beets cool, then peel. Whip with eight ounces of feta in a food processor until creamy, adding olive oil if needed to reach the desired consistency. Season with salt and pepper. 

Winter farmers markets are rich with other greens like lettuce, kale, collards, mustard, and bok choy, as well as sweet potatoes, kohlrabi, turnips and more. You can also find eggs, beef and pork products, rice, pasta, ferments, coffee, and baked goods. 

Area farmers tailgate markets take place throughout the region. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.

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