Fresh at Farmers Markets This Week

Despite fewer markets and colder temperatures, produce vendors still have lots of vegetable variety each week! We’re seeing plenty of hardy, winter greens like kale, mustard, and collards, as well as an abundance of root vegetables like sweet potatoes, radishes, and turnips. In addition to other winter cruciferous vegetables like broccoli and cabbage, you can also find bok choy at markets this week. 

If you’ve run out of ways to cook bok choy, this delicious stir fry might change your mind! Begin making your stir fry by mixing together one and a half tablespoons of tamari or soy sauce, two tablespoons of rice vinegar, one teaspoon of fresh lime juice, one minced garlic clove, and half a teaspoon each of honey, minced ginger, and sesame oil. Set the sauce aside. Cook four ounces of brown rice pasta according to the package instructions, then drain, rinse, and set aside. In a large skillet, heat once tablespoon of sunflower oil (or any high heat oil), and add four ounces of sliced shiitake mushrooms and half a small head of broccoli (florets chopped, stems peeled into strips). Stir and cook for about two minutes until the mushrooms begin to soften and the broccoli begins to brown. Add two chopped scallions, two sliced bok choy, and half a cup of edamame. Cook, stirring occasionally for another two minutes. Add the cooked pasta and one carrot, peeled into thin strips, and toss ingredients together. Then, add your sauce and a squeeze of lime, sprinkle with sesame seeds and serve! 

Look for bok choy from Lee’s One Fortune Farm at Asheville City Market and River Arts District Farmers Market. You can find shiitake mushrooms and other mushroom products for this recipe from vendors like The Forest Farmacy (Asheville City Market) and MycoCulture (Weaverville Tailgate Market); broccoli from Maypop Farm (Asheville City Market); and carrots from Smallholding Farm (River Arts District Farmers Market). 

There is also still plenty of winter squash varieties at markets. Try this delicious roasted butternut squash salad for an easy, refreshing lunch or side dish. Start by cutting half of a butternut squash into half-inch cubes, then toss together in a large bowl with two tablespoons of olive oil, one tablespoon of Italian seasoning, a teaspoon of garlic powder, and half a teaspoon each of salt and black pepper. Transfer the squash onto a baking sheet and roast for 30 minutes at 400 degrees, until tender. In a large serving bowl, combine the roasted butternut squash, five ounces of chopped kale, half a cup of walnuts, half a cup of dried cranberries, and one-fourth cup of feta cheese. In a small bowl, make the salad dressing by whisking together one-fourth cup of olive oil, two tablespoons of lemon juice, and half a teaspoon each of salt and black pepper. Pour desired amount of dressing over salad and toss to combine. Sprinkle a little more crumbled feta on top of your salad, and enjoy! 

You can find butternut squash from Windy Hollow Farms at Weaverville Tailgate Market. Get feta from Three Graces Dairy at Asheville City Market or Spinning Spider Creamery at River Arts District Farmers Market. 

Area farmers tailgate markets take place throughout the region, even in the winter. 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.

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