2021 Local Food Guide
ASAP’s annual Local Food Guide is the definitive resource for local food in Western North Carolina and the Southern Appalachians. Find hundreds of listings for family farms and farmers markets, as well as restaurants, artisan producers, and groceries that feature local food. Connect with farm experiences, like u-pick, farm stands, lodging, and more.
ASAP’s annual Local Food Guide is the definitive resource for local food in Western North Carolina and the Southern Appalachians. Find hundreds of listings for family farms and farmers markets, as well as restaurants, artisan producers, and groceries that feature local food. Connect with farm experiences, like u-pick, farm stands, lodging, and more.
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Fall<br />
Eating with the Seasons<br />
September means apples and pears. Winter<br />
squash and pumpkins weigh down market bags<br />
(tender-skinned types like delicata or honeynut<br />
can be eaten without peeling; fluffy kabocha is<br />
great for curries and stews; versatile butternut<br />
makes creamy soups and “pumpkin” pie). Fennel,<br />
celeriac, and parsnips can be found alongside<br />
carrots and potatoes. Cruciferous vegetables like<br />
broccoli, cauliflower, cabbage, and kohlrabi<br />
make a brief appearance at the start of summer, but<br />
have a longer run in fall once temperatures cool off<br />
(this is the time for brussels sprouts as well). Leafy<br />
greens also return to markets in full force.<br />
photo by Chelsea Lane Photography<br />
photo by Camilla Calnan<br />
Ginger and turmeric are harvested in October. These tropical rhizomes<br />
have become increasingly popular among Southern Appalachian<br />
farmers in the past decade. Young ginger is less fibrous and can be<br />
eaten skin and all. Freeze it whole to use in recipes all year long. Fresh<br />
turmeric can be used anywhere you would use the powdered spice (use<br />
one tablespoon grated for every teaspoon called for in a recipe).<br />
Apple-squash soup with fresh ginger and turmeric: Rich and creamy<br />
squash soup benefits from the addition of sweet-tart apples, such as<br />
Pink Lady, Honeycrisp, Fuji, Senshu, Crimson Crisp, or Swiss Gourmet.<br />
Sauté 1 onion (diced) in 1 tablespoon olive oil until translucent. Add<br />
3 cloves garlic, 1 tablespoon ginger, and 1 tablespoon turmeric (all<br />
minced) and sauté another minute. (If fresh ginger and turmeric aren’t<br />
available, substitute 1 teaspoon of powdered.) Add 1 apple and 3 cups<br />
butternut squash (both peeled and diced). Stir to coat vegetables. Add<br />
3 cups vegetable broth and 2 tablespoons cider vinegar. Bring to a<br />
boil then reduce to simmer, cover, and cook until squash is tender, about<br />
15 minutes. Blend soup in batches until smooth. Season with salt and<br />
pepper. Garnish with cilantro leaves, toasted squash seeds, and a dollop<br />
of yogurt or coconut cream.<br />
Full Sun Farm c<br />
Leicester, NC—Buncombe Co.<br />
828-683-1607<br />
fullsunfarm@gmail.com<br />
fullsunfarm.com<br />
Located in the beautiful Sandy Mush<br />
Valley, we cultivate five acres of<br />
vegetables, cut flowers, and berries.<br />
We’ve sold our naturally grown<br />
produce at local tailgate markets since<br />
1997 and through our CSA since 2001.<br />
Gaining Ground Farm c v<br />
Leicester, NC—Buncombe Co.<br />
828-545-2362<br />
gainesground@gmail.com<br />
gaininggroundfarm-nc.com<br />
For more than 20 years, we’ve<br />
produced a variety of seasonal<br />
vegetables, flowers, and herbs for<br />
sale at local tailgate markets and<br />
restaurants. We offer CSA shares. We<br />
use ecologically responsible growing<br />
methods.<br />
Garner Farm Products c<br />
Kodak, TN—Sevier Co.<br />
865-223-1178<br />
garnerfarmproducts@gmail.com<br />
Garner Farm Products grows all sorts<br />
58 ASAP asapconnections.org
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