With abundant tables of produce at tailgate markets, pair those summer meals with fresh herbs and take a dish to the next level. Not only do herbs bring bursts of flavor, but depth and aroma to brighten your senses. Of course, dry herbs can work too if you’re in a pinch, but with a plethora of fresh cut herbs at Buncombe County farmers markets, find all kinds like oregano, thyme, parsley, rosemary, sage, mint, and the class summer favorite, basil.
Thinking through your next meal plan? Get inspired by basing a dish around a fresh herb of choice, like a classic genovese or Italian basil. To make a basil pesto that can be used on pasta, spread onto toast, mixed into eggs or a caprese salad, and more, start with a few bunches of washed basil. Remove some of the stalky stem and add the basil to a food processor with olive oil, pine nuts (or nuts of choice), parmesan, juice of a lemon, and salt. Blend until smooth, adding more nuts and parmesan or more basil, oil and lemon juice depending on how thick you like your pesto. Remember that basil doesn’t like to get cold, so store it out of the fridge on the counter in a cup of water. Don’t have the energy to make fresh pesto at home. Find vegan basil pesto from Two Stones Farm + Mill at West Asheville, Asheville City, and North Asheville markets.
Basil doesn’t just stop at pesto. Tulsi basil, also known as holy basil, has soothing medicinal properties rooted in Ayurvedic traditions and makes a delicious tea. Mix tulsi basil with other fresh herbs like lemon balm, mint, or calendula in a large jar with water and a lid and leave it in the sun for a few hours to make sun tea infusion. Keep it around in your fridge to cool down these hot summer days. Want to save some tulsi for later? Tie it into bundles and hang it to dry, letting the aromas fill your kitchen, or make it into a simple syrup to add to sparkling mocktails.
Whether you have some space for gardening or a porch at your apartment with some direct sunlight, growing your own herbs at home is pretty easy and low maintenance. Growing herbs in pots is a great way to save space and to keep certain creeping perennial herbs (like all those in the mint family) from spreading. Some annual herbs, like tulsi basil and calendula, often come back on their own by dropping their seeds the previous season. While it’s not too late in the season to direct sow herb seeds, find herb plants starts from Hogback Ridge Herb Farm at the North Asheville Tailgate Market.
Find fresh herbs from Gaining Ground Farm (River Arts District and North Asheville markets), Bear Necessities Farm (West Asheville and Asheville City markets), Olivette Farm (East Asheville and Asheville City markets) and Ivy Creek Family Farm (Weaverville and North Asheville markets).
Also spotted at markets in recent weeks: tomatoes, sweet and hot peppers, cucumbers, summer squash, okra, beets, lettuce, cabbage, broccoli, cauliflower, carrots, kohlrabi, green beans, kale, swiss chard, mushrooms, eggplant, okra, potatoes, onions, scallions, peaches, plums, nectarines, blueberries, melons, and sweet corn. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. Find more details about farms and markets throughout the region, including hours and location, in ASAP’s online Local Food Guide.