This week at markets, make sure to stop by the booth of Lee’s One Fortune Farm for a live demonstration on how to peel fresh bamboo shoots (from the farmers themselves)! Bamboo shoots are the young, edible sprouts of bamboo trees, and are a popular ingredient in many Asian dishes due to their sweet flavor, crunchy texture, and rich nutritional value. Although they require a bit of preparation before you can enjoy, the unique experience of enjoying fresh bamboo shoots will be worth it! You can find Lee’s One Fortune Farm at Asheville City, East Asheville, West Asheville, and River Arts District markets.
You’ll have to remove the tough outer leaves of the bamboo shoot before cooking, or have the Lee’s remove it for you! However, plan to use your peeled bamboo shoots quickly after removing the leaves. Once peeled, your shoots will only stay good for about a day or two refrigerated, and its flesh will begin to discolor. Unpeeled bamboo shoots can be peeled and cooked within one to two weeks of purchasing when refrigerated. To prepare and cook your bamboo shoots, start by cutting the tip off diagonally with a sharp kitchen knife, then cut the sides from top to bottom, removing any of the dark outer layers (you can also use your hands to peel), until there is only the pale, yellow interior left. Cut the harder bottom of the shoot off, then place your shoots in a large pot and cover with water. Boil for about 20 minutes to remove any bitterness, then change the water and bring to a simmer until the shoots are tender.
After your bamboo shoots are cooked, they can be added to a variety of recipes, including spring rolls, salads, stir-fries, curries, or enjoyed by themselves! If you’re not able to enjoy your cooked bamboo shoots immediately, store them in the refrigerator for one to two days, You can also pickle or freeze for future dishes.
This delicious and easy spicy bamboo shoot salad is the perfect side or appetizer to any meal, and can be eaten cold or at room temperature if you want to enjoy the next day as well. Using seven ounces of your cooked bamboo shoots, either tear into small strips with your hands, or cut into smaller pieces with a knife. Heat two tablespoons of vegetable oil in a skillet over medium heat, then add two cloves of minced garlic and two tablespoons of chili flakes. Sauté for a minute or so until fragrant, then turn off heat. Stir in half a teaspoon each of sugar and oyster sauce, and a teaspoon each of rice vinegar and soy sauce. Toss in the bamboo shoot, stir to evenly coat the vegetables, then garnish with salt and chopped cilantro.
At farmers markets now you’ll also find carrots, beets, parsnips, turnips, radishes, apples, potatoes, and greens like lettuce, kale, spinach, broccoli rabe, and bok choy. Markets are also stocked with a variety of meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.