Your patience has paid off! With the official start of Summer mere weeks away, more produce is inching its way onto Buncombe County farmers markets’ tables. This time of the year as the season begins to turn, every week brings something new and fresh–those shopping bags are about to get a bit heavier!
That late summer abundance of corn, melons, and okra are just around the corner, but for now, let’s relish in the return of some classic early-summer staples. The first cherry tomatoes have been spotted from Olivette Farm (Asheville City and East Asheville markets) along with the first slicing tomatoes from Thatchmore Farm (North Asheville and West Asheville markets) and the first summer squash and zucchini from Smallholding Farm and Encompass Farm (both at East Asheville Tailgate Market) along with Green Toe Ground at North Asheville Tailgate Market. You can also find new potatoes from Smallholding and Root Bottom Farm (West Asheville Tailgate Market), with more to come any day now! And before we know it, raspberries, blackberries, and blueberries will be here.
If school is ending or you’re already planning your summer adventures, markets are full of ingredients for your camping adventure, day at the lake, picnic on the parkway, or roadtrip to visit friends and family–think easy meals and snacks that you can make in a jiffy or roast over a campfire. One of the easiest ways to enjoy the produce abundance is by marinating it and fire-roasting it on skewers. Cut your zucchini, summer squash, and onions into bite size pieces. In a large bowl, coat with olive oil, salt, pepper, and any preferred seasonings, like Well Seasoned Table’s smokey Black Fire Dust (North Asheville Tailgate Market). You can do this with cut pieces of chicken, too! Add your items to skewers and roast until lightly blackened. Pack your chicken pieces tight—this will keep them from drying out over the fire. Find chicken from Good Wheel Farm (North Asheville Tailgate Market) and Wild East Farm (North Asheville, Black Mountain and River Arts District markets). You can coat some small new potatoes and pack them in foil to cook over the fire until tender, too.
Pair a new potato salad with your skewers! This is a recipe you can make ahead, or you can foil-pack-and-roast your new potatoes for a smokey potato salad. Start by cutting two pounds of potatoes into bite-sized pieces. While the potatoes are boiling or roasting, make a dressing with a few dollops of mayonnaise or yogurt mixed with a splash of pickle juice, fresh dill, salt, pepper, and any other herbs or spices you like. When the potatoes are tender, strain and put them in a large bowl. Once the potatoes have mostly cooled, mix in the dressing. Chop an array of spring veggies, such as carrots, red onion, green onions, and more and add them in. Serve and enjoy!
And of course, you can go the super simple route for your road trip and get snackable items like strawberries, snap peas, or cucumbers and radishes cut into slices. This also goes for breakfast! Pack some fresh sheep yogurt from Grassroots Farm & Dairy (North Asheville and River Arts District markets) and add sliced strawberries, pitted fresh cherries, and (very soon to arrive from Two Stones Farm & Mill) blueberries for an easy morning parfait. You can also pick up homemade granola from vendors like Big Deal Oatmeal (Asheville City, North Asheville, West Asheville, and River Arts District markets). Drizzle some local honey on top, too. Find honey from WilderKin Beekeeping (Asheville City and River Arts District markets) and Lucky U Honey (North Asheville Tailgate Market).
At spring markets, find a variety of produce including strawberries, cherries, leeks, onions, collards, napa cabbage, broccoli, lettuces, mixed greens, Asian greens, turnips, radishes, beets, parsnips, carrots, and more. 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.