This week’s heat wave has us reaching for anything cold and refreshing. When the weather is this hot, find some relief in cold drinks and treats that also replenish those crucial electrolytes. Markets are full of produce, especially summer fruits, to help counter these sweaty days. Make your own cold-brew iced tea, homemade popsicles, and fresh fruit sorbet, or try out these frozen berry yogurt bark or blueberry lemonade recipes!
More berries are finally here! Find gorgeous mixed berry half pints filled with white raspberries, double gold raspberries, black raspberries, blackberries and blueberries from Big Briar Botanicals at West Asheville and Leicester markets. As blueberries take their stride, find more from vendors like Bear Necessities (Asheville City and West Asheville markets), Gaining Ground Farm (North Asheville and River Arts District markets), and Ivy Creek Family Farm (North Asheville and Weaverville markets).
Mix those berries with some sheep yogurt from Grassroots Farm and Dairy (Black Mountain, North Asheville, West Asheville, and Weaverville markets) to make these frozen berry yogurt bark. This recipe is quick and easy to make but requires a few hours of chilling in the freezer. Start by scooping two cups of yogurt into a bowl and mix in a tablespoon of honey (optional). Beekeepers at markets carry a variety of honey flavors including wildflower and sourwood–find honey from Wilderkin Beekeeping (Asheville City and River Arts District markets) and Lucky U Honey (North Asheville Tailgate Market). Prepare a small baking sheet–one that can fit in your freezer–with parchment paper and pour the honey-sweetened yogurt onto the paper. Using a spatula, get the last bit of that sweet and tart goodness and spread it evenly on the sheet pan. Pick out your favorite berries or other summer cubed fruits like peaches and nectarines and drop them into the yogurt. You can even sprinkle in some fresh tulsi flowers for a twist of flavor. Once you’ve topped your yogurt, place it in the freezer and make sure it’s flat–freeze for at least four hours. Remove from the freezer and carefully pull off the parchment paper. Using your hands, break the bark into smaller pieces, or use a knife to cut into preferred size. Store in an airtight container in the freezer until you’re ready for a sweet cool down moment–eat them quickly before they melt!
Nothing cools down the summer heat and quenches thirst quite like an iced lemonade. With all the summer fruits now available, now’s your chance to add more flavors and a local spin to your lemonade. This blueberry lemonade is also easy to make and you can switch it up with your preferred fruits! Start by adding one cup of blueberries, three-fourths cup lemon juice (bottled or juice from five to six large lemons), three-fourths cup honey (can swap for preferred sweetener), and one cup of hot water to a blender. Blend until pureed and pour the mixture into a pitcher and through a strainer if you prefer a pulp-free lemonade. Add three cups of cold water and chill for at least an hour. This is another recipe where you can incorporate fresh herbs like tulsi, basil, or thyme for an added flavor burst. When it’s chilled, pour over ice and be refreshed!
At markets now you’ll also find the first tomatoes, peppers, and eggplant along with kohlrabi, cabbages, broccoli, cauliflower, turnips, beets, radishes, carrots, cucumbers, mushrooms, new potatoes, garlic, onions, microgreens, a wide variety of tender and hearty greens, many types of fresh herbs like mint and dill, and more. 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. During springtime, find annual and perennial plant starts for your gardens along with fresh flowers. 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 at appalachiangrown.org.