As we celebrate Black History Month, we honor not only the leaders, artists, and scholars who have shaped history, but also the culinary traditions that have sustained Black communities for generations. This time of year, farmers markets are rich with winter greens and vibrant root vegetables, especially collard greens and sweet potatoes. These ingredients are more than seasonal staples. They are symbols of resilience, innovation, and cultural preservation.
Collard greens trace their origins to Africa and were brought to the American South through the transatlantic slave trade. Enslaved Africans braided seeds like rice, okra, and collards into their hair so they could transport their foods–their lifeforce–with them. Over time, collards have become a cornerstone of what we now recognize as Southern and soul food cuisine. In many Black households, slow-simmered collard greens are a dish of comfort and ceremony. Their preparation reflects culinary ingenuity: transforming a hardy, sometimes bitter leaf into something tender, savory, and deeply nourishing.
Southern collards have nearly endless variations depending on region, family, or cook. However, one thing remains making them truly traditional: the potlikker. Potlikker is the brothy smoky goodness at the bottom of the pot and is full of nutrients. Yes, it’s that pot licking good! Smoked meats like turkey legs or ham hocks help build that flavor. Start by slicing one onion and sauteeing it in two tablespoons of bacon grease until browned. Add the ham hock, two cloves of smashed garlic, four cups of chicken broth, and one to two cups of water. Cover and simmer for about an hour. Clean, destem, and chop about ten cups of collards (a large bundle should do!) and add them to the pot. Partially cover and simmer for another 45 minutes to an hour. Remove your ham hock, let it cool slightly, and carefully remove the meat from the bone. Chop the meat and add it back into the pot with a sprinkle of salt to taste. To serve, make sure there is plenty of potlikker juice and vinegar and hot sauce available. Find collard greens from vendors like Wild East Farm (North Asheville and River Arts District markets) and Gaining Ground Farm (North Asheville Tailgate Market).
Sweet potatoes are another food with deep African and African American culinary roots. Nutrient-dense, adaptable, and naturally sweet, they became essential in Southern agriculture and Black home cooking. From savory preparations to beloved desserts, sweet potatoes represent abundance and creativity. During Black History Month, sweet potatoes remind us of how food traditions evolve. Think of sweet potato pies at holiday tables or roasted sweet potatoes served alongside greens and beans—meals that reflect both survival and celebration. Find a variety of sweet potatoes from vendors like Lee’s One Fortune Farm (Asheville City, River Arts District, and Weaverville markets) and Gaining Ground Farm.
Food tells stories. Collard greens and sweet potatoes carry narratives of migration, adaptation, creativity, and community. Preparing these foods during Black History Month is more than a culinary choice—it is an act of respect, remembrance, and appreciation.
Please note that due to early voting, Weaverville Tailgate Market is temporarily moving locations to Weaver House (56 N. Main St.) through Feb. 25. Weaverville Tailgate Market will return to the community center in March. Additionally, Black Mountain Tailgate Market has announced their reopen date for March 7 from 10 a.m. to 2 p.m.
At winter markets, find a variety of winter produce including greens, Asian greens, cabbages, potatoes, and root crops like radishes and carrots. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. 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.