Our favorite spring fruit (strawberries!) made its grand return to farmers tailgate markets last week, and we’ll see an even bigger bounty of this seasonal treat over the next few weeks. You can find strawberries from Ivy Creek Family Farm (North Asheville and Weaverville markets), Full Sun Farm (North Asheville Tailgate Market), Headwaters Market Garden (Asheville City Market), and Lee’s One Fortune Farm (Asheville City, East Asheville, River Arts District, and West Asheville markets ). You likely don’t need any tips on how to enjoy strawberries. Whether you like to eat them on their own, or pair them with other flavors, strawberries can be incorporated into any meal!
This strawberry crêpe is a simple recipe that will cure any breakfast lover’s sweet tooth. Once you get the hang of making these crêpes, you’ll want to have them all year! Start by whisking together two eggs and a pinch of salt until the mixture is a bit frothy. Slowly incorporate a cup of whole wheat flour and a one and a quarter cup of milk into the eggs, alternating adding a little of each at a time while whisking. Melt a tablespoon of butter on a skillet over medium heat. Pick the pan up off the heat, pour a quarter of a cup of the batter onto the skillet, immediately rolling the pan around to spread the batter enough to cover the bottom of the pan. Return the skillet to heat for another 30 to 40 seconds, and when the edges begin to curl, flip the crêpe, and continue cooking the other side for another 10 to 20 seconds. Repeat until you’ve used all the batter. Cut up some fresh strawberries, fill the crêpe, roll, and enjoy!
This strawberry balsamic vinegar chicken takes a spin on the classic caprese combination for an easy-to-make, sweet-and-savory dinner recipe. Combine four boneless, skinless chicken breasts in a resealable plastic bag with a few tablespoons of balsamic vinegar, and refrigerate for at least five minutes (or up to 5 hours). When your chicken is done marinating, place in a baking dish, pour any remaining vinegar from the bag on top, and season generously with salt and pepper. Bake in a 400 degree oven for about 30 minutes. While the chicken is cooking, bring another half cup of vinegar to a boil in a small saucepan over medium heat, then reduce heat and simmer for about 10 minutes. In a small bowl, combine a pint of hulled and chopped strawberries, four ounces of chopped mozzarella, and a fourth cup of chopped fresh basil. When the chicken is ready, transfer to serving dishes, then top with the strawberry caprese topping, and drizzle with the reduced balsamic vinegar. The chicken in the recipe can easily be replaced with a thick slice of tofu and cooked accordingly for a vegetarian meal!
Not sure what to do with your strawberry tops? Don’t throw them out! They can be used to make a strawberry syrup to pour over pancakes, ice cream, waffles, or can be used to flavor lemonade, home-brewed kombucha, or iced-tea! In a bowl, combine the tops from two quarts of strawberries, one cup of granulated sugar, and one tablespoon of lemon juice. Stir, cover, and place in the refrigerator to allow the contents to soften overnight. After letting the strawberries soften, place into a blender or food processor and blend until smooth. Strain through a metal sieve, and you’ll have about three cups of delicious strawberry syrup!
At farmers markets now you’ll also find carrots, turnips, radishes, apples, sweet potatoes, potatoes, mushrooms, 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.