Fresh at Farmers Markets This Week

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With a month of the winter season already behind us, farmers tailgate markets have an abundance of leafy greens!

Look for all your favorite winter greens (and maybe some you haven’t tried) at markets this week, including spinach, kale, mustard greens, rainbow chard, collard greens, cabbage, and more! Now is a great opportunity to experiment with new recipes using your favorite varieties, or maybe even substitute your go-t0 greens with something a little different.

Mustard greens might not always be the first veggie you reach for at farmers markets, but their unique flavor can add a twist to any dish! Mustard greens are great by themselves when steamed or braised, and can also be used in pestos, salads, stir-frys, soups, and more. Their peppery, bitter flavor (which closely resembles the flavor of mustard), adds some unique flavor to any dish. Try using some to make a delicious pesto sauce. Start by adding two cups of loosely chopped mustard greens, one cup of fresh basil, six garlic cloves, half a cup of walnuts, and half a teaspoon of sea salt to a food processor or blender. Pulse a few times, then slowly work in half a cup of olive oil, and blend on low until you’ve reached your desired consistency. You can find mustard greens from Lee’s One Fortune Farm at the River Arts District Farmers Market and Asheville City Market.


Cabbage doesn’t always have to be used in a salad! These crispy and savory cabbage pancakes are a satisfying snack that will make eating your greens easier than ever. In a large mixing bowl, mix together eight ounces of shredded cabbage, four sliced scallions, and half a cup of your choice of flour. In a separate bowl, whisk together four eggs, one tablespoon of soy sauce, one fourth teaspoon of black pepper, and one tablespoon of freshly minced garlic. Stir the egg mixture into the cabbage mixture, and mix until well combined. Heat two tablespoons of oil in a large skillet over medium-high heat, and scoop a quarter cup of the mixture onto the pan, flattening with a spatula. Cook the pancake until golden brown on each side, about 3 minutes per side. Prepare a dipping sauce for your pancakes by mixing together four tablespoons of sour cream, a tablespoon of soy sauce, and a teaspoon of hot sauce.

You can also find different salad mixes and varieties from most produce vendors at markets this week, including Highgate Farm at River Arts District Farmers Market; Olivette Farm and Stump Farm and Asheville City Market; and more!

Area farmers tailgate markets take place throughout the region, even in the winter. 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.

Prepared by Appalachian Sustainable Agriculture Project.