With the arrival of the new season we welcome the return of farmers markets and the dozens of vendors that come with them! Mustard greens and arugula are some of the first signs that spring produce is on its way back in, and you can find plenty at markets this week. Look for arugula and mustard greens like tatsoi and mizuna from Thatchmore Farm, New Roots Market Garden (North Asheville Tailgate Market), Ivy Creek Family Farm (North Asheville and Weaverville markets), Lee’s One Fortune Farm (Asheville City, River Arts District, West Asheville, and East Asheville markets), and more!
Known for their mustard-like, peppery and somewhat earthy flavor, arugula and mustard greens make a refreshing addition to your recipes. Arugula works best when served raw in salads. It pairs especially well with roasted beets, feta cheese crumbles, walnuts, and a homemade balsamic vinaigrette dressing! This same combination tastes incredible on a flatbread with a drizzling of balsamic glaze.
While mustard greens can be appreciated raw, they are commonly added to a stir fry or sautéed! Cooking the veggies down might make them lose a little of that signature pungency and instead bring forward a delicious, full-bodied spinach-like flavor that might be more enjoyable for those who don’t typically enjoy their regular bitterness. Try serving a local steak, chicken, or pork chop over a bed of fresh mustard greens for a bit of added flavor to your main dish.
If you’re looking for a little more spice, you can find wasabi at markets this week! Not commonly grown in North Carolina, Sustainabillies (Two Trees Farm) will have wasabi rhizome (the edible root of the plant) and wasabi greens to Asheville City Market this week for market-goers to try. While wasabi is famous for its heat, the leaves and stem of the plant are relatively mild. These leafy greens can be enjoyed raw in a salad or wrap, or sautéed, where they take on a similar flavor to that of spinach or asparagus. A common way to use the root of a wasabi plant is simply by grating it over a dish to add some of that distinctive spicy kick to a meal. Make sure to enjoy it quickly after grating wasabi, as its flavor will quickly dissipate after 10 to 15 minutes!
You can also make your own wasabi paste at home. Start by removing the tough outer layer of wasabi root with a vegetable peeler, then finely grate the entire root. Add the grated wasabi into a bowl along with one tablespoon of soy sauce, and one teaspoon each of rice vinegar and mirin. Mix the ingredients together thoroughly until it forms a paste consistency, adding a bit of salt and sugar to balance the flavor. Store in the fridge, where it will stay fresh for up to two weeks! Wasabi paste is delicious when served with many tofu, chicken, and fish-based meals, and can even be used for homemade wasabi mayo, salad dressings, hummus, and more!
At markets now you’ll also find beets, radishes, turnips, cabbage, kale, spinach, salad greens, potatoes, and more! Markets are stocked with a variety of meats, cheese, 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.