Hominy Farm is a new vendor at River Arts District Winter Market, selling naturally leavened, wood-fired breads produced in the Candler bakery formerly used by Farm and Sparrow. Their collection includes ciabatta-like gan au levain, whole grain rustic boule, sesame rye, and apple toast tatin (from Creasman Farms apples). But it’s the man’oushe—a flatbread slathered with za’atar spice and olive oil—that might inspire you to pick up ingredients for a Middle Eastern–style platter while shopping at farmers markets this week.
We’re finally in for some colder nights this coming week, so it’s a good time to stock up on stew ingredients to fortify you against the chill. Whether your preferred simmering method involves an Instant Pot, slow cooker, or good, old-fashioned Dutch oven, your first step is to gather everything you can at a winter farmers tailgate market. We’ve got a few ideas to get you started.
Fruit can be hard to come by in the winter if you’re shopping locally in Western North Carolina. Apples are a rosy-hued exception, and they continue to be available from storage through most of the season. Creasman Farms (Asheville City Market-Winter, Transylvania Farmers Market) usually has ten or so varieties, ranging from the crunchy-tart Arkansas Black to the sweeter, juicier Pink Lady.