But, he doesn’t stop there. Peter also likes to use another leafy green in his salads available at tailgate markets and select stores this time of year: frisee. Although often mistaken for a lettuce, frisee is actually an edive. It pairs well with local strawberries, still abundant at markets, stores, and roadside stands now. Thanks to Peter for sharing his recipe!

Local Frisee and Strawberry Salad
Serves 4; courtesy of Peter Pollay, Posana Cafe

Ingredients:

2 heads local frisee, rinse and cut off stem
4 ounces local strawberries, sliced
4 ounces local strawberries, slightly pureed
2 ounces roasted almonds
2 ounces champagne vinegar
6 ounces olive oil
1 tablespoon shallots, minced
1 tablespoon sugar
Salt and pepper to taste

Method:

Rinse the frisee, cut stem and separate. Place in a mixing bowl. Thinly slice strawberries and place in the bowl with the frisee. In a blender, slightly pulse additional strawberries to cut. Add pulsed strawberries to a new mixing bowl, then add champagne vinegar and whisk. While whisking, slowly add the olive oil to form the vinaigrette. Add shallots and mix, then adding sugar, salt, and pepper to taste. Add some of the vinaigrette to the frisee and strawberries. Mix and serve!

Broccoli is most prominent at markets in early summer, and again in the fall, but farmers have been offering up the veggie ahead of schedule this year. At the French Broad Food Co-op Wednesday Tailgate Market alone, three vendors brought broccoli last week: MiLo Acres, Tucker’s Garden, and Old Ground Farm. Find broccoli at other markets this week as well, but do get there early to shop. Harvest amounts are limited and going fast.

Keep your eyes peeled for different types of broccoli, too, including broccoli raab. Paper Crane Farm (West Asheville Tailgate Market, Asheville City Market) has been harvesting the bold-tasting option, which only needs a quick blanch and saute to become the perfect side.

If you’re a garlic fan, try sauteing broccoli raab or your other market finds with garlic scapes, available from many vendors now. A scape is the shoot or flower stem of a garlic plant. Scapes are tender and flavorful, although more mild than mature garlic, and can be eaten in their entirety.

Beyond these options, markets are even more awash in green. May is ASAP’s Get Local lettuces month. At mid-month, many varieties abound; vendors also offer mixes of several varieties, like Wildwood Herbal’s “Wildwood’s Spicy Mix,” which includes lettuces, arugula, and seasonal herbs and edible flowers (find Wildwood at Asheville City Market). And, you can still find greens like chard, collards, and kale now. Radishes are adding splashes of color to markets, as they can for your salads, along with bright spring bouquets.

Of course, find farm-fresh eggs, meats, and seafood; notably, Sunburst Trout Farms is back vending at Asheville City Market for the season! This week, Historic Marion Tailgate Market (May 15), Waynesville Tailgate Market (May 16), and the East Asheville Tailgate Market (formerly Riceville Tailgate Market, May 18) open. Next week, look forward to the soft opening of the brand new Oakley Farmers Market (May 24) as well as the opening of the Bakersville Farmers Market (May 26).

To learn about more markets already open and opening, as well as market events, visit our online farmers market calendar and browse our online Local Food Guide (look for ‘What’s Fresh’).

Thinking omelets? Nearly every market has vendors offering farm-fresh eggs, including duck and quail eggs. For fillings, look for local bacon, cheeses, and herbs, which are arriving by the bundle now. You may still find asparagus; McConnell Farms brought stalks to the outdoor opening of Asheville City Market South last week (also find McConnell at Asheville City Market downtown and North Asheville Tailgate Market). We hear, particularly from the West Asheville Tailgate Market manager, that there may even be some broccoli this week!

Don’t forget that area markets also offer fresh seafood brought in from the coast. Catch (pun intended) a wide variety from vendors like Carolina Wild Seafood (French Broad Food Co-op Wednesday Tailgate Market, Haywood’s Historic Farmers Market) and Cape Fear Seafood (Weaverville Tailgate Market). Of course, strawberries are still available for dessert. Expect them for likely three more weeks; freeze strawberries for use well beyond Sunday’s brunch. Or, buy pre-made desserts from one of many market baked goods vendors. You can even find gluten-free goodies.

Luckily, local lilies have arrived just in time. This past week, Flying Cloud Farm brought theirs to the opening of the Montford Farmers Market and to North Asheville Tailgate Market, and they’re sure to have them again. But they aren’t the only seasonal blooms available now. Look for lupine and Baptisia to add height and splashes of color to a Mother’s Day bouquet—find both from vendors like Ivy Creek Family Farm (Weaverville Tailgate Market, North Asheville Tailgate Market), as well as pre-potted and starts of nasturtiums and more.

Speaking of, help Mom get her garden started with a variety of veggie, fruit, and flower starts. You can even find medicinal herb starts. Gladheart Farm brought beautiful milk thistle to Asheville City Market South last week. You can also find Gladheart Farm at East Asheville Tailgate Market, formerly Riceville Tailgate Market, which opens for their season next Friday, May 18. Most markets also offer handmade artisan items, like jewelry, soaps, and other home goods.

Also opening soon are Historic Marion Tailgate Market (May 15) and Waynesville Tailgate Market (May 16). In addition to new markets, expect new vendors at those tailgates already open. As the growing season heats up, more vendors will join with more offerings, especially produce.

To learn about more markets already open and opening, as well as market events, visit our online farmers market calendar and browse our online Local Food Guide (look for ‘What’s Fresh’).

The flavor of lettuce is at its peak while some cool weather remains, making May a perfect time for the veggie to stand in the spotlight. Peter Pollay, executive chef and co-owner of Posana Cafe in downtown Asheville, highlights several varieties’ bold flavors in salads on his menu—often featuring them with other local ingredients, like cheeses and strawberries. But, he’s not afraid to grill or sauté the salad standard.

That means there’s no telling how Pollay will feature local lettuces on his Appalachian Grown dinner menu Thursday, May 10. The special local menu is in celebration of the restaurant’s anniversary and our Growing Minds Farm to School Program, a program he is passionate about. Diners can order local specials from 5 until 9 pm; 100 percent of proceeds from the evening’s menu will benefit Growing Minds.

Of course, local lettuces also abound at area tailgate markets and groceries now—as full heads and bagged salad mixes. To find a list of area farmers growing lettuce, as well groceries and tailgates stocking their products, search by product at our online Local Food Guide. There, also find more restaurants getting local and serving lettuces this month and beyond.

The veggie (even though it tastes sweet-tart like fruit, it’s a vegetable!) has been spotted from several vendors, including McConnell Farms (Asheville City Market, North Asheville Tailgate Market) and Jake’s Farm (Asheville City Market, French Broad Food Co-op Wednesday Tailgate Market). Like strawberries, rhubarb can be frozen for a taste of spring come fall or winter; just blanch it first.

Speaking of other seasons, now is a great time to look ahead to summer and pick up starts, especially tomato plants. We’re past the 95% sure last-frost date for Asheville, so home gardeners can start planting the summer favorite! Tucker’s Garden has been bringing their  tomato plants to the French Broad Food Co-op Wednesday Tailgate Market, along with a wide variety of pepper starts, including Anchos, Habaneros, Jimmy Nardellos, and more. They’ve also begun offering up bouquets of flowers, which will eventually take over their tables as the season moves along.

In addition to rhubarb, starts, and strawberries, look for lettuces, turnips, spring onions, radishes, baby beets, and greens galore—from chard to kale to Asian greens like Pak Choi. Also find local cheeses, meats, eggs, breads, baked goods, and locally made home goods and jewelry. While you’re shopping, don’t forget about Mom! Tailgate markets are the perfect place to find a Mother’s Day gift. You could even surprise her with a CSA share; some farmers still have a few available.

Many markets open this week:

• On Wednesday, May 2
  - Montford Farmers Market begins its second season (2-6 pm)
  - Asheville City Market South opens outdoors with nearly 20 vendors (2-6 pm)
  - Spruce Pine Farmers Market opens (2-5 pm)
•  On Saturday, May 5
  - Black Mountain Tailgate Market begins their regular season (9 am until noon)
  - Big Ivy Tailgate Market opens (9 am until noon)
  - Mills River Farmers Market opens (8 am-noon)
  - Simply Homegrown: A Farmers Market (9 am-2 pm)

In celebration of Cinco de Mayo, Nate Allen—chef/owner of the restaurant Knife and Fork in Spruce Pine—will conduct a grilling demonstration and tasting at Asheville City Market on Saturday (8 am-1 pm).

To learn about more markets already open and opening, as well as market events, visit our online farmers market calendar and browse our online Local Food Guide (look for ‘What’s Fresh’).

Guest post by Daniel Lukin-Beck
Springtime is all about rebirth and rejuvenation from the inhibiting and often harsh wintertime. We are relieved to know that spring has arrived when strawberries start popping up and showing their juicy red color.

Although our winter season this year was fairly mild, the late frosts gave some farmers a significant scare for their early-blooming strawberries. Missy Huger of Jake’s Farm expressed serious concern for her berry patch: “We had to cover them twice.”

It’s fair to assume, though, that the strawberry plants endured, because locals have been lining up for them at Jake’s Farm’s booths at both Asheville City Market and the French Broad Food Co-op Wednesday Tailgate Market. But how will these juicy treats be consumed? Will they be placed atop an elaborate tri-stack strawberry shortcake? Stuffed into crepes with cream and sugar? Or even sautéed with olive oil and garlic to make a zesty strawberry marinara?

The overwhelming consensus about what to do with local strawberries from shoppers at this week’s French Broad Food Co-op Wednesday Tailgate Market was: “Just eat em.”

“These probably won’t make it home,” said Julie Sherman after buying her pint of Certified Organic strawberries from Jake’s Farm Wednesday, dipping into the box while perusing the rest of the market. Most others were similarly dumbfounded by my question, “What are you going to do with them?” – alluding that the only immediate plans they had for their strawberries was just plain and simple consumption.

Marketgoer Linda Larsen recognizes their widely accessible appeal; she bought her strawberries with the intent to rinse and leave them out for company she has in town to snack on.

Others suggested simple preparations, such as cutting them up and putting them in cereal or yogurt for breakfast. Another popular option was mixing them up in a bowl of cottage cheese.

However you enjoy them, eating strawberries is a true representation of the rejuvenating transition into the easy-going springtime way of life. The sun is out, the flowers are blooming: relish the fruits of the springtime – as is.

We want to know: Have you picked up (or picked!) local strawberries yet? Headed out to a tailgate or farm to snag some this weekend or next week?

The ASAP benefit dinner, officially titled In Celebration of Ramps, featured four fantastic courses and delicious wines; BIG thanks to the farmers who provided local products—from additional produce to meat, fish, and cheese—and Sour Grapes Wine. And, of course, thanks to the chefs, Early Girl, and everyone who attended! Find a photo album from the event HERE, and keep reading for a ramps recipe from Chef Reusing.

One of Chef Reusing’s favorite ramp preparations didn’t make it onto the evening’s menu, so she shared it with us! You can also find the recipe in her new cookbook Cooking in the Moment. Learn more HERE.

Wilted Ramps
From Cooking in the Moment by Andrea Reusing

Wash and dry 2 bunches of ramps*, leaving them whole. Heat a few tablespoons of bacon fat or olive oil in a skillet over medium-high heat and then add the ramps. Season well with kosher salt and freshly ground black pepper, and turn them frequently with tongs as they cook until they soften and begin to wilt, a few minutes. Add a splash of red wine vinegar and cook for another few minutes, until the ramps are completely tender.

*This recipe is perfect for using up your last ramps of the season. If you don’t have any in your refrigerator already, you might still be able to find a few bunches at area tailgates and roadside stands. Otherwise, file the recipe away and pull it out next year at the first sign of spring!

Strawberries joined fellow season-favorite asparagus at McConnell Farms’ two booths—at Asheville City Market and North Asheville Tailgate Market—selling out quickly at both. It’s possible they may still have a few bunches of asparagus this week, but strawberries are truly spring’s stars now. Jake’s Farm also brought berries to Asheville City Market, and Ivy Creek Family Farm brought theirs to North Asheville. Expect to find strawberries at markets through mid-May.

Their early arrival certainly has to do with the weather, which has been unseasonably warm, cold, and wet all at the same time. But rain early last week didn’t keep folks from heading outside to the French Broad Food Co-op Wednesday Tailgate Market, where Old Ground Farm’s bundles of oyster mushrooms were a big hit; farmer Al Wiseman plans to bring more this week plus other mushroom varieties later in the season. And the rain couldn’t bother folks who shopped at Asheville City Market South, which is still indoors. Gladheart Farm brought greens and plans to bring kohlrabi this week, a cold-weather crop said to taste like the stem of broccoli. Wednesday, April 25th, is Asheville City Market South’s last day inside. They move outdoors May 2nd to their regular-season location on the mall at Biltmore Park Town Square. Other markets open outside for the season in May, too. Look ahead to see if they’re in your neighborhood with our online farmers market calendar.

Whatever the weather this week and weekend, area tailgates will offer up a bounty of greens like chard, spinach, and salad mixes. Spring onions are in abundance now. Also look out for green garlic. Green garlic is harvested when the plant is young, resulting in a mild flavor. And, pick up bouquets of spring blooms, like lupine, along with baked goods, cheese, eggs, meats, and home goods.

On Saturday, April 28th, Asheville City Market in downtown will host a drop-off event for hard-to-recycle materials, along with Asheville GreenWorks and Rainbow Recycling, from 8 am-1 pm. Accepted items include: small appliances, laptops, CDs and DVDs, ink cartridges, cell phones, and more. Click GreenWork’s link above for what else is accepted, or for additional information, contact Eric Bradford at 828-254-1776 or eric@ashevillegreenworks.org.

To find out which markets not mentioned are open for the season now, click HERE, or search our online Local Food Guide.

Like your salad with a bit of a kick? Punch it up with watercress, spotted recently from Long Valley Eco-biotic Farm (Madison County Farmers & Artisans Market, West Asheville Tailgate Market, Weaverville Tailgate Market, Sundays on the Island) and Paper Crane Farm (Asheville City Market, West Asheville Tailgate Market ). Early spring is the prime flavor time for spicy watercress, which also goes well in sandwiches and sauces. Arugula can be found now, too, for a peppery punch. Harvest Table Farm recently brought theirs to the West Asheville Tailgate Market, along with the piquant green Mizuna.

Highgate Farm (Madison County Farmers & Artisans Market, Weaverville Tailgate Market) also has arugula now, along with herbs like sage. Farmer John Kunkle shares that the mild winter allowed his herbs to grow through the season, so they don’t have to replant! Of course, many other vendors have a variety of herbs now, including the unexpected. Dancing Doe Farm brought Basil Mint starts to Asheville City Market last week. The unique basil-like mint plant can be used as a basil substitute year-round.

Local herbs will punch up just about anything you can find at markets now, especially proteins. While you’re shopping, don’t hesitate to ask farmers for their favorite recipes. Mackey Farms (Madison County Farmers & Artisans Market, Weaverville Tailgate Market) encourages roasting their rabbit with fresh local rosemary and has recipes on hand.

More tailgates open for the season this week, with vendors offering everything from veggies (springtime favorite asparagus remains) to baked goods and prepared foods to handcrafted soaps and jewelry. The market at Greenlife Grocery—now called Greenlife Third Thursday Market—moves from Sunday to the third Thursday of every month this year, beginning April 19 (2-6 pm). The Yancey County Farmers Market in Burnsville opens Saturday, April 21 (8:30 am-12:30 pm).

*Note: All of the markets mentioned above are now open for the season, but this is not an exhaustive list. And, many farmers mentioned here may also vend at other markets not yet open for the year. For dates and more information, head over to our online farmers market calendar, or search for tailgates in our online Local Food Guide (while there, look for the “What’s Fresh!” sections of listings).

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