Browse ASAP’s recipes below, or filter by season. You can also find seasonal cooking inspiration in our weekly Fresh at the Farmers Markets column. Our Growing Minds recipe database also offers kid-friendly recipes.
Paletas are Mexican-style popsicles, typically made from fresh, local fruit. You can find melons at farmers markets starting in late July through the end of summer. If you don’t have ice-pop molds, you can DIY them using small disposable cups or ice cube trays and inserting a popsicle stick. For a flavor twist, add finely
There are many types of tomatoes available at farmers markets July through September. Look for colorful heirloom varieties like Green Zebra, Mr. Stripey, or Cherokee Purple. Or substitute your favorite cherry or grape tomatoes for perfectly sized bites. Servings: 3-4 Ingredients Directions
Steven Goff has operated many restaurants in the Asheville area—most recently Tastee Diner—with a firm commitment to local sourcing and reducing food waste. He is one of the featured chefs at the upcoming Good Fields: An Appalachian Food and Farms Festival, on June 24 at Shipley Farms in Vilas, NC. Shipley Farms is a multigenerational
Erica Beneke and Matt Farr own Red Fiddle Vittles, a catering and private chef business as well as brick and mortar shop in South Asheville offering take-and-heat dinners, house-made specialties, and other local products. This restorative and comforting dish holds the earthly flavors of early spring in Appalachia. The bright and festive colors of French
Iris Rodriguez is the chef and co-owner of Little Chango, a Hispanic craft kitchen in Asheville’s South Slope. She was born and raised in San Juan, Puerto Rico. With a Puerto Rican father and a Cuban mother, Iris has always been passionate about Hispanic food. Her cooking style is a blend of Latinx cuisines with
Charles Baudendistle is the chef at The Admiral. He’s pictured at the center along with the staff from The Admiral and farmer Evan Chender of The Culinary Gardener. Kitchen life is very stressful, but nothing compared to farming! If one thing goes wrong, hours and days of effort is foiled. Dealing with all the elements
Kelsianne Bebout is the pastry chef for All Souls Pizza, and also sells custom desserts with a focus on locally sourced ingredients through their Instagram account, @beebowbakes. I truly enjoy every step of making pie, from the flour up. Every step takes a lot of care and intuition. Late summer to fall is a lovely
William Dissen is the executive chef and owner of The Market Place in Asheville as well as Haymaker in Charlotte, and Billy D’s Fried Chicken at the North Carolina Zoo in Asheboro. I worked with the Slow Food organization to help get candy roaster squash on their arc of taste. The heirloom squash dates back
Matt Caudle is chef de cuisine at Cúrate. As a chef, the number one reason for buying locally is quality. I’m getting something that’s superior that I can’t get from other commodity vegetables. The variety is really nice. One thing I really like working with is turnips. They’re very plentiful, and farmers here produce them
Jen Pearson opened Guadalupe Cafe in Sylva, NC, in 2004 with a handful of farmer contacts and a passion for creative and delicious cuisine. “Fresh, Local, Organic” isn’t just a motto—it’s a creed. The restaurant has built relationships with local producers so that the food comes straight from their fields to the kitchen. This recipe