While fireworks lit up the sky with vibrant hues this weekend, vendors arrived with colorful displays of another kind to farmers markets! This week, look for the arrival of new berries, as well as the season’s first tomatoes.
Make the most out of blackberries while they’re still available at farmers markets, as they’ll only be here for a few more weeks! This blackberry chicken recipe is a sweet and tangy way to get creative with your usual baked chicken. Start by mashing two tablespoons worth of blackberries in a small bowl. Add a fourth cup of chicken broth, two tablespoons of brown sugar, two tablespoons of white wine vinegar, a teaspoon of olive oil, two cloves of minced garlic, and a quarter teaspoon each of paprika and ground cumin, then whisk ingredients together until well combined. Place six boneless chicken breast halves into a baking dish coated with cooking oil. Pour the broth mixture over the chicken, then sprinkle with four to five teaspoons of minced fresh thyme, half a teaspoon of salt, a quarter teaspoon of pepper, and half a teaspoon of paprika. Bake chicken uncovered in a 375-degree oven for 20 to 25 minutes, occasionally basting with pan juices, then remove chicken from the oven. Pour remaining broth from the baking dish into a small saucepan, then combine with two teaspoons of cornstarch, and bring to a boil. Cook and stir for about two minutes until the sauce thickens, then spoon over chicken before serving. Garnish chicken breasts with a half cup of blackberries, then serve! You can find blackberries from Gibson Berry Farm, McConnell Farms (North Asheville Tailgate Market), and Bear Necessities (Asheville City and West Asheville markets). Local chicken for this recipe can be found from vendors like Wild East Farm (River Arts District and Asheville City markets) and Good Wheel Farm (North Asheville Tailgate Market).
Tomatoes have made their long awaited return to markets this week! Unlike some of our seasonal berries, tomatoes are here to stay for the next few months, giving us plenty of time to enjoy this summer favorite. Whether you’re slicing up some heirlooms for a tomato sandwich, roasted a few tomatoes to make a delicious pasta sauce, or chopping cherry tomatoes to add to a salad, there are endless ways to enjoy this veggie. One of our favorite ways to prepare tomatoes is by making shakshuka! Shakshuka is a North African dish that makes for a simple and shareable breakfast, lunch or dinner. Start by heating three tablespoons of olive oil in a large skillet, then add one chopped yellow onion, one chopped bell pepper, two chopped garlic cloves, a teaspoon each of ground coriander and paprika, half a teaspoon of ground cumin, and a pinch of salt and pepper. Cook for about five minutes until the vegetables have softened. Add six chopped tomatoes and half a cup of tomato sauce to the pan, then cover and let simmer for about 15 minutes. Uncover and cook a bit longer, then make six indentations (evenly spaced out) in the tomato mixture with a wooden spoon. Gently crack an egg into each indentation, reduce heat, cover and cook on low until the egg whites are set. Uncover and garnish with some freshly chopped parsley, and serve! You can find tomatoes from Maypop Farm (Asheville City Market), Thatchmore Farm (North and West Asheville markets), and Full Sun Farm (North Asheville and River Arts District markets)
At farmers markets now you’ll also find raspberries, blueberries, summer squash, potatoes, cucumbers, broccoli, cauliflower, carrots, 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.