Winter produce is still abundant at farmers markets. While we wait for spring fruits and veggies, there’s still time to explore new recipes with winter’s bounty! Try making this delicious “green” shakshuka recipe with winter greens and veggies like chard, broccoli, and kale. Or use some of this season’s winter squash for a nourishing curry recipe.
This “green” shakshuka is a delicious seasonal take on the savory North African dish usually made with tomatoes and peppers. This version not only uses up some of winter produce, but also might become your preferred version! Start by trimming and thinly slicing eight ounces of brussel sprouts (about two cups worth). Heat a quarter cup of olive oil in a pan over medium-high heat, then add the Brussels sprouts and a sprinkle of kosher salt. Cook for five to six minutes, tossing occasionally. Broccoli might be an easier find at farmers markets and can be used in place of the Brussels in this recipe. Blanch the broccoli first before sautéing. Reduce heat to medium, then add half of a finely chopped red onion and three cloves of minced garlic, tossing regularly for another three to four minutes until softened. Add in one large bunch of chopped kale (or other winter greens like Swiss chard or spinach), with stems and thick veins removed. Add a half cup of water, then reduce heat to medium-low. Cover and cook for about eight to ten minutes, until the greens have completely wilted, then stir in the juice of half a lemon. Using a spoon, make four wells in the cooked greens in the pan, then crack an egg into each well, and season with a bit of salt. Cover the pan again and cook for another four minutes, or until the eggs have cooked to your liking. Remove from heat, then garnish with a drizzle of olive oil, some freshly chopped green onion, parsley, and a bit of feta, then serve!
This green shakshuka tastes delicious with toasted pita bread from Hominy Farm (North Asheville and River Arts District markets). You can find kale and other winter greens for this recipe from growers like Thatchmore Farm (North Asheville Tailgate Market), Smallholding Farm (Weaverville Tailgate Market), and Olivette Farm (Asheville City Market). Local eggs can be found from vendors like Sugar Hollow Farm (River Arts District and North Asheville markets).
This nutritious and comforting squash curry recipe is another delicious recipe to utilize winter greens and squash. Try making this curry before the beginning of your week so you’ll have a yummy lunch for days afterwards! In a large saucepan over medium heat, heat one-and-a-half tablespoons of coconut oil. Add one diced onion and two diced carrots with a bit of salt, then cook the veggies for seven to eight minutes. Add four cloves of minced garlic, a grated two-inch piece of fresh ginger, and five tablespoons of red curry paste, then cook for another two minutes. Pour in a couple spoonfuls of canned coconut milk, stirring together well and allowing it to bubble. Add in one cup of vegetable broth, stirring well with a spatula and scraping any browned bits that may be stuck to the pan. Pour in the remaining coconut milk, five cups of cubed winter squash (any kind will do; we used kabocha), two tablespoons of soy sauce, and one-and-a-half tablespoons of coconut sugar. Stir to combine. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender. Turn off the heat, then use an immersion blender to roughly blend the curry together, making sure to leave some chunks of squash intact. Stir in one or two cans of chickpeas (rinsed and drained), then bring the curry to a gentle simmer. Once simmering, stir in a few large handfuls of chopped spinach or kale, stirring until the greens have wilted, then turn off the heat. Stir in one tablespoon of rice vinegar, a large handful of roughly chopped fresh cilantro, and one handful of freshly chopped basil leaves. Serve over rice, and enjoy! You can find winter squash varieties like kabocha squash from Highgate Farm and Lee’s One Fortune Farm (Asheville City and River Arts District markets).
Farmers markets now also have beets, sweet potatoes, radishes, rutabagas, cabbages, and more! You can find the very first strawberries of the season from McConnell Farms at the North Asheville Tailgate Market. Markets are also stocked with a variety, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide.