Feeds:
Posts
Comments

RAD market dinner photo

The River Arts District Farmers Market is hosting a Summer Farm to Table Feast on September 24th, 7-10 pm

The RAD Farm Dinner will be held at THE JUNCTION ( located at the south end of the colorful Pink Dog Creative building at 348 Depot Street, just south of the Soapy Dog and next door to Siteworks Studios) with a decadent menu created by CHEF CHAD KELLY.

From the RAD Farmers Market: “Join us for our first Farm to Table Dinner in the River Arts District! Chad will masterfully prepare a four course meal from our market’s abundant fresh harvest. The Junction owners, Charles and Tanya Triber, have been long-time market supporters. Their food concept is based on fresh, local food with a fine-dining twist.  Your dinner will include one glass of beer or wine. A vegetarian dinner option is available. There will be a cash bar for additional drinks and creative market-fresh cocktails.”

THE MENU

Course 1:  Housemade Farm Bread with “Snack Pack:” Acorn Squash
Butter,
 Peach Pepper Jelly, Miticrema (sheeps cheese),
Jalapeno Honey

Course 2:  Baked Figs, Roasted Torpedo Onions, Thyme Butter, Greens,
                   Butternut Grits, Pickled Carrot Jus, Blueberry Reduction

Course 3: Roasted Sweet Peppers, Roasted Eggplant Compote, Smoked
 Italian Sausage, Horseradish Emulsion, Cherry Tomato Jam
                   (for vegetarians this will be presented with Italian Seitan Sausage)
                   

 Dessert:   Acorn Squash Frozen Custard, Julienned Peaches,
                   Basil, Salted Carrot Caramel

Individual Ticket – $65
Group ticketing – $62 per ticket for 4 reserved seats together

Get Tickets here:
http://www.eventbrite.com/e/summer-harvest-farm-to-table-feast-tickets-12675830751

Proceeds go toward the growth of the River Arts District Farmers Market (formally the Montford Farmers Market).

ALSO: Remember to visit the RAD Farmers Market for delicious local foods on Wednesdays from 2-6 at the River Arts District Farmers Market located at All Souls Pizza, 165 Clingman Avenue.

 

Keep your lunch affordable AND local. Make your own!

Are you currently buying your lunch every day? If so, you probably spend $8 to $15 for lunch, depending on whether it is fast food or fancy. That factors out to $160 to $375 per month for lunch. That’s a chunk out of your paycheck! With our abundance of Tailgate Markets in WNC, we can eat a splendidly local lunch that easily surpasses the Subway variety sandwich.

Hint! Cover the sandwich evenly with each ingredient.

Hint! Cover the sandwich evenly with each ingredient.

Great bread is essential for building a satisfying sandwich. Artisan bakers offer delicious choices at all our tailgate markets. I prefer slicing my own bread because I slice it slightly thicker than a standard bread slicer. Spread any condiments (mayo, mustard, etc.) out to entirely cover the bread. Slice your cheese/meat and add the first layer to your sandwich. Follow up with layers of homegrown tomatoes, lettuce, and any other inspiring additions (cucumbers, peppers, basil, radishes, onions, olives, walnuts, etc.). Avocado adds a meaty (but not local) flavor to vegetarian sandwiches. Baby kale and spinach kick up the flavor fun. Use the same technique for constructing a gluten-free wrap rather than a sandwich.

IMG_3951

You can turn anything into a sandwich. Slap last night’s dinner between two pieces of bread as you race out the door in the mornings. It is worth taking a few seconds to meticulously cover the entire piece of bread with each addition, so that every bite is equally delicious.

IMG_3953

Wrap it up and head to work.

The nursery where I work sells transplants for white cucumbers, but they never sounded that appealing to me. Yesterday I got some these white cukes from Full Sun Farm at the tailgate market. Labeled pickling cucumbers, they are the perfect size and shape for pickles. I ate them raw, but they would make fantastic super-crunchy pickles.  Try them!

White Cucumber from Full Sun Farm

White Cucumber from Full Sun Farm

Gaining Ground Farm with a Flurry of Customers

Gaining Ground Farm with a Flurry of Customers

QUICK! There is still time to hit the markets today. Don’t miss out. You can NOT get this quality at the grocery store. No way. Ever. My daughter is home for the weekend, so a quick trip to the market was a must this morning. Basically I spent every bit of cash I had. We got flowers for a special friend who is recovering from surgery. And East Fork pork sausage for my daughter and her boyfriend.

East Fork Farm Pork Sausage

East Fork Farm Pork Sausage

Her comment: “Wow. this is so tender you don’t even need a knife to cut it. Yummm. This sausage  is REALLY good! ” 

Last week I got some amazing Pas de Trois cheese from Three Graces Dairy.  Since Julie Claire is home this weekend and an avid cheese hound, I splurged on a Gouda cheese from Three Graces this week (looking forward to tonight’s appetizers).

My friend and neighbor Tom brought us some flounder he caught at Cape Lookout. With Tom’s flounder, we are going to have these Full Sun Farm green beans and Mountain Harvest Organics ‘Red Gold’ potatoes and fresh salad mix.

IMG_3961

I love the beautiful crust on this cheese!

Cheese Pas de Trois cheese, Three Graces dairyThis is Pas de Trois cheese made from cow, goat, and sheep milk by the Three Graces Dairy along with some Crackers by Roots & Branches. Fabulous!

 

 

Gaining Ground Farm

Gaining Ground Farm

Spring and summer have been ultra busy with teaching a few classes, my niece’s wedding, my daughters graduation from Chapel Hill, a trip to Italy and France, the busy season at work, and my daughter starting her post-graduation job – thus my market visits this season have been sporadic or a quick dash before work.

Today was my first leisurely Saturday in quite a while. My Saturday plan? The tailgate market of course. So…rain happened…the kind of rain that my friend Stacia would call a “lady rain” – slow, steady, and penetrating.

No. The rain wasn’t going to stop me. I got my raincoat and my wide-brimmed hat (umbrella-like) and set off for the beckoning market. Despite the weather, the parking lot was surprisingly full of customer vehicles. LOVE the hard-core customer base of each tailgate market, because all the farmers/bakers/ venders were there rain or shine – waiting for us to show up.

I had the luxury of visiting with some of my vendor buddies this morning, ate an entire sticky bun (made with Carolina Ground flour), and gathered delicious goodies for the coming week.

Full Sun Farm’s lettuce mix has been addicting. Their mix dramatically contrasts the listless mixes from the grocery store; Vanessa’s mix isIMG_3936 vibrant and fresh for many days. It’s full of life. This is true of other lettuce mixes at the market too. Get the lively stuff! A customer in Gaining Ground’s booth was rhapsodizing about the red onions and how beautifully they cook up. Anne also had sure-to-be-tender baby eggplants. Gorgeous tomatoes splashed their reds across the market, including heirlooms and cherries. Even though I still have a couple of tomatoes from the West Asheville Market on Tuesday, I got a couple more to make sure that my lunch sandwiches have sunshine-y tomatoes as a main feature! Mountain Harvest Organics had ‘Red Gold’ potatoes which I wanted to plant those this year (but didn’t)…so I going to taste them courtesy of Julie & Carl’s farm.

Three Graces Dairy let me sample some of their hard cheese and “Pas de Trois” was my choice – a cheese made from cow, goat, and sheep milk. The amazing cheese shops we visited in Italy and France left a lasting impression – so many choices, so little time. I pray I never have to give up dairy products.

I ate my entire sticky bun while I was at the market. I confess that I intended to cut it into fourths and eat it in parts over the next day. Ha. Plus, from Cathy Osada, I have one slice of the-real-deal pound cake waiting in the wings.

What was most impressive about today was the number of customers who did show up. I heard one farmer say they would probably only make one-third of their normal income because of the weather, but all were in good spirits and the sky even looked a little brighter as I left. Once more, I must underscore how very blessed we are to have beautiful markets so accessible to us throughout most of the week. Giant gold stars to those who are out supporting the farmers and vendors on inclement weather days. If you stayed home and cozy this week, think about grabbing your umbrella next time to ensure these farmers will keep bringing their beautiful foods to our markets and making our dinner tables shine with something money can’t buy.

IMG_3942

Pas de Trois Cheese, baby eggplant, lettuce mix, paste tomato, pound cake, red onion bunch, tomato, lettuce mix, ‘Red Gold’ potatoes

YES. Another springtime market opening – the West Asheville Tailgate Market opens today, Tuesday, April 8. And remember that the French Broad Food Coop Wednesday Tailgate Market and the Asheville City Market South are also open this week (they are on Wednesday).

 

West Asheville Tailgate Market opens Tuesday, April 8

WHEN? Tuesdays,  2:30-5:30

WHERE? 718 Haywood Rd. in West Asheville, in the Grace Baptist Church parking lot, one block east of Brevard Road

This market accepts EBT, Debit & Credit Cards.

Check them out on Facebook:

https://www.facebook.com/pages/West-Asheville-Tailgate-Market/231092440141

Follow

Get every new post delivered to your Inbox.

Join 111 other followers

%d bloggers like this: