Summer has officially arrived, and the new season has brought an abundance of exciting new produce! Blueberries made their return to markets this week. Whether you just enjoy eating them fresh, or putting them to good use in baking, there are plenty of ways you can get creative with the fruit this season! You can find blueberries from Flying Cloud Farm (North Asheville and River Arts District markets), Thatchmore Farm (North and West Asheville markets), Bear Necessities (Asheville City and West Asheville markets), and Full Sun Farm (North Asheville and River Arts District markets).
This balsamic-blueberry spread is a simple and delicious way to enjoy the summer’s blueberries. In a small saucepan, combine one cup of fresh blueberries, two teaspoons of honey, two tablespoons of balsamic vinegar, a quarter teaspoon of salt, and a bit of crushed rosemary. Cook for 10 minutes over medium heat, stirring occasionally and crushing the berries as they cook. Serve the balsamic blueberries with goat cheese on sourdough, or add to a grilled cheese with some mozzarella and arugula!
This blueberry-basil frozen yogurt is the perfect way to cool down during a warm summer afternoon. Start by combining three-fourths cup whole basil leaves and two cups of half and half in a bowl, then chill for 24 hours. Strain the half and half, and discard the basil. In a separate bowl, whisk together three cups of plain greek yogurt, two-thirds cup of sugar, one-third cup of maple syrup or honey, one-and-a-half teaspoons of vanilla extract, a quarter teaspoon of salt, and the basil-infused half and half, then chill for at least two hours. Mash two cups of blueberries, three tablespoons of chopped fresh basil, and a tablespoon of lemon zest. Add mashed ingredients and yogurt mixture into a food processor, and blend until the desired consistency is achieved. Transfer the mixture into a bowl, freeze for a few hours before serving, then enjoy! Since this frozen yogurt isn’t churned in an ice cream maker, it may freeze solid if left in the freezer. If that’s the case, just leave it out at room temperature until it’s soft enough to scoop. You can find basil for this recipe from vendors like Sleight Family Farm at North Asheville Tailgate Market.
A pickled blueberry, mushroom, and farro salad may sound a little out of the box, but this recipe is the perfect combination of sweet, salty, and sour. Cook one cup of farro according to package instructions, then drain, cool and reserve until needed. In a saucepan over medium-low heat, add two tablespoons olive oil. Cook one shallot and garlic clove, both minced, for about two minutes. Add three-fourths cup of white wine, and raise heat to medium high. After the white wine has reduced by half, add a half cup of champagne vinegar, one cup of water, a bay leaf, and half a teaspoon each of chopped oregano and chopped thyme. Bring liquid up to a boil, then reduce heat to simmer. Add one small head of cauliflower (chopped into florets), poach for about three to four minutes, then add half a pound of chopped oyster mushrooms, and cook for another five minutes. Strain liquid from the vegetables, then cool vegetables in the refrigerator. In a large bowl, combine the farro, half a pint of pickled blueberries, and poached vegetables. Add a little bit of olive oil, stir gently to combine, then top with fresh chopped parsley, and enjoy! You can easily make pickled blueberries by combining half a cup of vinegar, a quarter cup each of water and sugar, and half a teaspoon of salt, then bringing to a boil. Pour the mixture over half a pint of fresh blueberries, and let cool to room temperature.
At farmers markets now you’ll also find raspberries, summer squash, cucumbers, broccoli, cauliflower, carrots, turnips, beets, radishes, mushrooms, and greens like lettuce, kale, spinach, and bok choy. Markets are also stocked with a variety of plant starts, 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.