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*Recipe Added!* Fresh at Farmers Markets This Week


Strawberries sold in a snap last week, but don’t worry if you didn’t go home with any. Berries are back again at area farmers tailgate markets! What’s more, they’re super sweet now. With the drenching rains mostly behind us, the sun has gone to work bringing out the berries’ sugars. Speaking of sweet, Mackey Farms (Madison County Farmers & Artisans Market, Weaverville Tailgate Market) offered up strawberry ice cream last week, so be on the lookout.

Grab rhubarb while you’re shopping—rhubarb and strawberries are a classic pie pairing. McConnell Farms (Asheville City Market Downtown and South, North Asheville Tailgate Market, West Asheville Tailgate Market) offers both at their booth, and both strawberries and rhubarb will be available into June (Asheville City Market Downtown will hold a strawberry festival June 1.) Asparagus, however, likely won’t stick around through next month. Many farmers sold the last of their spears this past weekend. So if you see some, be sure to snag them up.

Another seasonal item in abundance? Spring onions. Unlike scallions, spring onions have a small bulb that just hasn’t fully matured. Like scallions, they have edible green stalks. Enjoy them raw to experience their unique crispness and sweetness, or use them in your favorite recipe.

Greens abound, too. In addition to the more well-known leafy veggies like kale and spinach, look for lesser-known options. Several market vendors offer Asian greens now, nettles have been spotted at markets from French Broad Food Co-op Wednesday Tailgate Market to Oakley Farmers Market, and Fork Mountain Farm (Madison County Farmers & Artisans Market, Weaverville Tailgate Market) has been offering up escarole.

In addition to kickstarting produce, April showers have brought May flowers. Look for beautiful bouquets from vendors like Fisher Branch Farm at Asheville City Market; they share that peonies and other spring favorites are on the way. Local eggs, cheeses, honey, meats, and tempeh can be found now, too.

On May 23, Oakley Farmers Market will hold its first annual family Spring Fling. Kids can enjoy a puppet show, a visit from Gladheart Farm’s baby goats, and more. Saturday, May 25, Jackson County Farmers Market will feature Family Art at the Market from 10 am to 2 pm, and City Lights Bookstore will hold storytime at 11 am.

To learn more about market events/find a market schedule, visit our farmers market calendar or browse our online Local Food Guide.

Strawberry-Rhubarb Crumble (Recipe courtesy of Debby Maugans, local food writer and cookbook author,


  • For filling:
  • 2 cups halved local strawberries
  • 1 cup (1/2-thick) slices fresh local rhubarb
  • 1/4 cup sugar
  • 4 teaspoons all-purpose flour
  • pinch of ground cloves
  • For topping:
  • 3 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
  • For sauce:
  • 1 cup chilled whipping cream
  • 1/2 cup soft local goat cheese or mascarpone
  • 3 to 4 tablespoons sugar


  1. Place rack in center of oven and preheat oven to 350 degrees.
  2. Lightly butter 1-quart casserole dish.
  3. Prepare filling: Toss strawberries and rhubarb with sugar, flour, cloves, and salt in medium bowl and spoon into baking dish.
  4. Prepare topping: Place flour, sugar, and salt in a bowl and whisk to blend. Add butter cubes and toss to coat cubes with flour. Rub butter and flour between thumb and fingertips or cut together with pastry blender until coarse crumbs form.
  5. Spoon topping over filling and bake until topping is pale golden and filling is bubbling, about 30 minutes.
  6. Meanwhile, beat cream, cheese, and sugar in a medium mixing bowl until soft peaks form. Cover and refrigerate up to 12 hours.
  7. Let crumble cool 10 to 15 minutes before serving with sauce. Makes 3 to 4 servings.


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