Fresh at Farmers Markets This Week

We look forward to tasting a Thanksgiving turkey and holiday sides all year, but often we start to tire of all the leftovers within a few days. Try making your Thanksgiving extras a little more exciting this week by repurposing them into a few new recipes with the help of some local produce from farmers markets! 

Not sure what to do with all that leftover turkey? Maybe you have some roasted veggies to spare after Thanksgiving? Try making a frittata with any holiday dinner extras! Start by whisking together six eggs and two tablespoons of heavy cream, then gently stirring in two ounces of crumbled goat cheese, two or three sprigs worth of fresh thyme leaves, and a bit of salt and pepper to taste. In a 10 inch cast iron skillet, melt some butter over medium heat, then cook any additional veggies you’d like to include in your frittata, like diced onions or chopped mushrooms. Add leftover roasted veggies like broccoli, chopped green beans, or butternut squash, along with half a cup or so of diced turkey leftovers, then turn off the heat. Gently pour the egg mixture into the skillet over the veggies and turkey. Don’t stir the ingredients, then bake the skillet at 400 degrees for 12 to 15 minutes, until the eggs have puffed up and begun to lightly brown. Let cool, then slice and serve! This frittata recipe is a simple and delicious way to avoid getting bored with your Thanksgiving leftovers, and can also be eaten for any meal! You can find local eggs for your frittata from Dry Ridge Farm (Asheville City, North Asheville and West Asheville markets, and some additional veggies to throw in like onions from Full Sun Farm (River Arts District and North Asheville markets). 

This delicious turmeric-mushroom curry is a nutrition-packed, easy, and comforting meal, perfect for warming up on a chilly evening and building immunity before holiday celebrations! Heat two tablespoons of oil in a large skillet over medium high heat, add two-and-a-half cups of shiitake mushrooms to the pan and sauté for a few minutes. Lower heat to medium, then add one diced onion and four cloves of minced garlic, and continue to cook until onions are translucent. Stir in two tablespoons of peeled and grated fresh turmeric, one tablespoon of peeled and grated fresh ginger, one tablespoon of ground coriander and two tablespoons of cumin, then cook for an additional minute. Add two or three diced tomatoes, one cup of frozen peas, and one can of coconut milk, then lower heat to medium low, cover and simmer for 20 minutes. Stir in the juice of a lemon, a teaspoon of garam masala and a bit of salt to taste. Serve warm with a bowl of rice and enjoy! Throw in some shredded or chopped leftover Thanksgiving turkey for little added protein. You can find fresh turmeric from Seven Seeds Farm (Asheville City Market) and Wild East Farm (Asheville City and River Arts District markets), and mushrooms from vendors like The Forest Farmacy (Asheville City and West Asheville markets) and Black Trumpet Farm (North Asheville and River Arts District markets). 

Don’t miss out on upcoming holiday markets! Holiday markets are the perfect opportunity to find some locally made crafts or artisan products for your loved ones. Southside Community Farm will be hosting its BIPOC Winter Market at New Belgium Brewing this Sunday, Nov. 26, starting at noon. North Asheville Tailgate Market will be begin its 2023 Holiday Bazaar this Saturday through Dec. 16, with hours shifting to 10 a.m. to 1 p.m. Asheville City Market’s hours remain the same through Dec. 16, but the holiday market season will add more craft and gift vendors.  

At farmers markets now you’ll also find more winter squash, apples, broccoli, cauliflower, onions, potatoes, beets, carrots, turnips, radishes, mushrooms, herbs, and greens like lettuce, kale, and bok choy. Markets are also stocked with a variety of plants, 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.

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