Just because we’ve officially entered winter, doesn’t mean that local farmers markets have less produce! This time of year, hardy winter produce like root crops finally get their time to shine, and rightfully so! Root veggies like sweet potatoes, beets, turnips, radishes, rutabagas, and carrots (and many more!) are versatile, flavorful, nutrient dense, and will make for a perfect addition or base to any cozy winter season.
There’s no better way to warm up on a chilly winter evening than with a bowl of rich, creamy soup. This spicy harissa roasted carrot soup is an easy, delicious, and nourishing dish that will be sure to bring some flavorful comfort to your home this season. Start by washing and roughly chopping 10 medium-sized carrots. Then, on a parchment-lined baking sheet, toss the carrots with one tablespoon of olive oil, half a tablespoon of smoked paprika, and a bit of salt and pepper. Roast at 400 degrees for 25 to 30 minutes until tender. While the carrots roast, heat two tablespoons of olive oil in a large soup pot over medium heat. Add one chopped onion and two cloves of sliced garlic, then saute for five to six minutes. Add one teaspoon of smoked paprika, half a teaspoon of cumin, and a quarter teaspoon of cayenne pepper, then cook for another 30 seconds. Add the roasted carrots to the pot, along with one can of full-fat coconut milk, two to four tablespoons of harissa paste (depending on how much spice you want), and three cups of vegetable stock. Simmer for 10 to 15 minutes, then blend ingredients together using an immersion blender (or transfer to a regular blender) until smooth and creamy. Add a bit of lemon juice, then serve! You can find carrots from Seven Seeds Farm at Asheville City Market and many more produce vendors at farmers markets!
This simple but delicious beet and turnip gratin is the perfect way to spotlight some of the lesser used (but no less delicious) winter root crops at markets! Start assembling your gratin by greasing a 12-inch cast iron skillet with butter. Prepare your vegetables by finely chopping two shallots, then peeling and thinly slicing three to four (about two pounds) of beets of any variety, and five to six hakurei turnips. Working from the outside, arrange the sliced beets and turnips into a rosette pattern. Warm three tablespoons of butter in a small skillet over medium heat, then add the shallots, cooking for about four minutes until soft. Add one minced garlic clove and a sprig of freshly chopped thyme, then cook and stir for another minute. Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over three quarters of chicken stock (or vegetable stock to make the dish vegan). Cover the skillet tightly with foil, then bake in the oven for 45 minutes at 400 degrees. Remove the foil, then cook for another 30 minutes. After your gratin is done cooking, let cool, garnish with chopped chives and enjoy! You can find turnips from Highgate Farm (Asheville City and River Arts District markets) and beets from Stump Farms (Asheville City Market).
At farmers markets now you’ll also find mushrooms, herbs, winter greens like arugula, collards, and kale, meats, eggs, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Area farmers tailgate markets take place throughout the region, even in the winter. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide.