Through the winter season, many produce items aren’t able to make their grand debut until later in the season, but root crops help get us through. Winter markets reward curiosity! If you’re up for a scavenger hunt and trying something new, daikon radishes bring a crunchy and zingy freshness to brighten up the dreary cold in this last stint of winter. Find multiple varieties of daikon radishes at Buncombe County farmers markets.
Daikons are champions at surviving and thriving through the cold. They are crisp, juicy, and peppery without being too aggressive. Cold weather sweetens them slightly, softening their sharpness and making them a little more enjoyable in raw dishes. Watermelon daikon radishes, much like watermelons, keep their color hidden inside. Slice them to reveal a bright pink striped center. Purple daikons however, are both purple on the outside and the inside. Find colorful daikons from Wild East Farm (North Asheville and River Arts District markets) and Gaining Ground Farm (North Asheville Tailgate Market). Another daikon radish you can find at market is the long white japanese daikon from Lee’s One Fortune Farm at Asheville City, River Arts District, and Weaverville markets. It’s a little early for the classic cherry or fresh breakfast radishes but keep your eyes peeled over the next couple of weeks.
Daikon’s crisp, juicy bite makes a perfect seasonal substitute for cucumber in a creamy tzatziki. To make this creamy and zesty tzatziki, grate one cup of daikon radish and gently squeeze out the liquid with a towel. Mix the grated radish with one cup of yogurt, one to two minced garlic cloves, one tablespoon of both lemon juice and olive oil, a small chopped bunch of fresh dill or mint, and salt and pepper to taste. Lee’s One Fortune Farm has fresh dill available.
Pair your tzatziki with lamb or beef kofta. The word “kofta” is widely believed to derive from the Persian word kūfta, meaning “to pound” or “to grind,” referring to the technique of pounding meat into a cohesive mixture. Variations of kofta have traveled across the world, embedding themselves in the culinary traditions with each culture adapting the dish with local spices, herbs, and cooking methods. Good Wheel Farm has a pre-mixed lamb kofta at North Asheville Tailgate Market or you can make your own mix with ground lamb or beef. Find ground lamb from Good Wheel Farm and Grassroots Farm & Dairy (North Asheville Tailgate Market) and ground beef from Dry Ridge Farm (Asheville City and North Asheville markets).
If starting from scratch, mix a pound of ground meat with a selection of spices like cumin, coriander, allspice, sumac, paprika, cinnamon, nutmeg, and fresh herbs like mint. If you want to add onion and garlic, make sure they are finely grated or chopped finely to help the meat hold together. Once mixed, shape your kofta mixture into kebab shapes and skewer to grill or pan fry until cooked thoroughly, about six minutes on each side depending on thickness. Serve with warm flatbread, a winter salad, roasted carrots, pickled red onions, and of course, your homemade tzatziki.
Note that Weaverville Tailgate Market is back at it’s usual community center location and Black Mountain Tailgate Market will be reopening for the season beginning next Saturday, March 7, from 10 a.m. to 2 p.m.
At winter markets, find a variety of winter produce including greens, Asian greens, leeks, cabbages, and root crops like potatoes and carrots. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. 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.