Fresh at Farmers Markets This Week

With an abundance of Thanksgiving leftovers, cooking might be the last thing on your mind, but don’t forget to visit farmers markets this weekend for some fresh local produce! This week, you can find a bounty of root vegetables at markets, including rutabagas, parsnips, and potato varieties, as well as a collection of cruciferous veggies, like brussels sprouts, cabbage, and kale. 

Not sure what to do with rutabagas or parsnips? No worries! This root vegetable hash is an easy and delicious breakfast that will be sure to please any friends or family visiting for the holidays. Start by grating one medium sweet potato, one rutabaga (peeled), and two parsnips (peeled) into a large bowl. Toss with one tablespoon of olive oil, half a teaspoon of smoked paprika, half a teaspoon of chives, and a quarter teaspoon of sea salt. Spread the vegetable mixture evenly on a baking pan and roast in a 40-degree oven for 20 to 25 minutes, until the edges are slightly crisp and brown. Remove the pan from the oven and make four small holes in the vegetables. Crack one egg into each hole, then bake for another 7 to 10 minutes, and serve! You can find rutabagas from Gaining Ground Farm (North Asheville Tailgate Market) and parsnips from Bear Necessities (West Asheville Tailgate Market). 

There are more ways to eat brussels sprouts beyond roasting them! This winter salad is not only delicious, but a great way to use some of that leftover turkey from Thanksgiving. To a large bowl, add six ounces of shredded kale, the juice of half a lemon, and one tablespoon of olive oil. With your hands, massage the lemon juice and olive oil into the greens for about one minute. Add six ounces each of shredded brussels sprouts, cabbage, and carrots, plus two medium apples (cored and diced), a cup and a half of candied pecans, and shredded turkey, if desired (leave out for vegetarian salad). In a lidded jar, add half a cup of red wine vinegar, four tablespoons of dijon mustard, four tablespoons of maple syrup, half a cup of olive oil, and a dash of salt and pepper. Cover the jar with a lid, shake vigorously until well combined, and pour over the salad. Mix until all ingredients are well combined, then garnish with four ounces of crumbled goat cheese and a cup and a half of roasted butternut squash. You can find brussels sprouts for this recipe from Highgate Farm (West Asheville and River Arts District markets), and goat cheese crumbles from Spinning Spider Creamery (River Arts District Farmers Market). 

At farmers markets now you’ll also find broccoli, beets, turnips, radishes, winter greens, potatoes, mushrooms, garlic, and much more. Markets are stocked with a variety of meats, cheese, rice, pasta, bread, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide at

Sign Up for Our Newsletters