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:


This salad of oh-so-delicate buttercrunch lettuce came from last week’s indoor Tailgate Market at the Lofts by the Woodfin YMCA. I was able

new Moon Herbs Farm Bibb Lettuce

New Moon Herbs Farm Bibb Lettuce

to stock up on eggs from East Fork Farm, lettuce and collard greens from Gregg Adams of New Moon Herbs Farm and some Market Bread from Farm & Sparrow Bakery (plus a biscotti that I gobbled up). Of course I ran into friends and we spent a while catching up while Barbara drank her tiny baby coffee.


Glorious weather arrived today. Finally. And just in time for the official opening of the outdoor Tailgate Markets on Wednesday. Oh joy. What a way to herald in April flowers.



Asheville City Market South, 2-6 pm

French Broad food Co-op Wednesday Tailgate Market, 2-6 pm



Asheville City Market, 8 am -1 pm

Henderson County Tailgate Market, 7 am – noon

Leicester Farmers Market, 9 am – 2 pm

Madison County Farmers & Artisans Market, 9 am – 1 pm

North Asheville Tailgate Market, 8 am – noon




CSA Fair

Thinking about a CSA this year? CSA stands for Community Supported Agriculture.

How it works: You “subscribe” to a CSA share with the farmer of your choice. Usually you get one box per week of mixed vegetables during the season. Some CSA’s also offer meats, eggs, cheese, and flowers as add-ons.

The CSA Fair is a great way to talk to many farmers at one free event and figure out which farm you like best. Then you make arrangements with that farmer, and expect to have a season of bountiful LOCAL food. Yum!

Thursday, March 13 from 3-6 p.m. at Jubilee! on Wall Street in downtown Asheville.

Toasted Cornbread with Maple Syrup and Plain Yogurt

Toasted Cornbread with Maple Syrup and Plain Yogurt

Kinda like eating a bowl of cornbread with buttermilk, a local old-timey favorite. TOASTing the cornbread is a must for crunch. Use real maple syrup or local honey and plain yogurt. This whole milk yogurt with the cream-on-top from the biodynamic Seven Stars Farm is hard to beat. This is also a good simple desert that kids and grownups love.

Weather update: Still snowing here.




Pouring snow inspired this cozy dinner of cornbread, beans, and greens, a favorite combo in

Mixing It Up!

Mixing It Up!

these parts and for most of the south.

Preheat your oven and start mixing. This cornbread is slightly sweet and buttery rich. And heating the oiled cornbread pan before pouring in the batter is a must – if you are a crunchy crust lover. We fight over the end pieces because we all love crust. See the recipe HERE.

Round here, I always start off beans by sautéing onions and peppers, so I ransacked the freezer for the roasted sweet Italian peppers that I bought last fall from Mountain Harvest Organic Farm (Julie and Carl sell at the North Asheville and Waynesville Tailgate Markets). I was craving pinto beans, but had to settle for black beans since a trip to the store was out of the question. I was also out of a very essential ingredient for beans – bay leaves, so I added a pinch of cocoa and cinnamon (I only add this to black beans), and some garlic.

Onions and olive oil were the base for the kale too. Gotta have some grease to make it good, right? The beans and greens were vegan by chance, but the grease (olive oil in this case) in both dishes is essential for that satisfied feeling.



Roasted Red Peppers from the North Asheville Tailgate Market

Roasted Red Peppers from the North Asheville Tailgate Market

Slicing up the cornbread

Slicing up the cornbread


Beans & Rice, Cornbread, & Greens

At the table we broke open Matt Timmer’s pepper vinegar for the greens. SO fantastico! Thank you Matt. Matt grows lots of peppers in his garden, mostly really fiery peppers, and shares a variety of addictive homemade salsa with us at work.

Matt's Homemade Pepper Vinegar

Matt’s Homemade Pepper Vinegar

Dinner was a great combo. Plus, guess what we’re having for breakfast? Toasted cornbread with maple syrup and yogurt. Uh-huh! Happy snow day people!


On a Fall Day

My Neighbor's Relentless Winter Squash

My Neighbor’s Relentless Winter Squash

I froze and watched as two red-tailed hawks flew low over my head this afternoon, hunting doves for dinner. The sky was so blue and clear, I sat in a puddle of sun for a few minutes taking in the fall day, the creature activity, and the pretty little details lingering in my garden. One last purple flower bloomed lonely on the eggplants. I saw a baby snake, the size and color of a great big earthworm. I happily discovered cilantro volunteers. They aren’t afraid of winter. A doggone groundhog munched the tops off of some of my lettuces. Eventually, I got around to the bigger job of fall garden cleanup (read weeding), harvesting the last of my peppers before frost, and digging a few potatoes for dinner.

Cilantro Volunteer

Cilantro Volunteer



Carmen & California Wonder Peppers

Carmen & California Wonder Peppers

Potatoes for Dinner

Potatoes for Dinner

 This post is reprinted from an email sent by Rodney Bowling and Cindy Trisler of Mudlucious Pottery & Gardens. Rod and Cindy make deliveries to town every week from their small farm. They send out an email detailing what is available, but oftentimes – aside from the practical information – the email is entertaining and tells a story about their week. Both of them write great emails, but this one is from Rodney. He was so on target that I asked his permission to reprint it. Tailgate Market Fans – at a minimum read the second to last paragraph (but if you skip down you will miss the part about Voltaire the Rooster). Rodney takes it from here.
Hi folks,
Well, we have some sad news to report this week.  One of our most beautiful roosters, Voltaire, died a tragic death this past week here at Mudluscious Pottery
Voltaire the Rooster RIP, Voltaire  2010-2013

Voltaire the Rooster
RIP, Voltaire 2010-2013

and Gardens.  We are not sure of the sequence of events, but think that he got into a fight with our Alpha rooster, William Howard (named after William Howard Taft, the heaviest President who got stuck in the White House bathtub).

I write this not to shock anyone or even to evoke sympathy for Voltaire.  This is the way of life in the rural world.  Cindy and I follow a naturalist’s philosophy in allowing our birds to live out their normal life span regardless of their declining egg production (in reference to hens) or general slowing down in the case of roosters.  We still make sure they have protected areas to live, good pasture, keep them fed and watered, and generally watch out for their welfare.  But, death happens.  Whether it is a ravaging raccoon, a wayward dog or coyote, a hawk or bobcat, or old age, we deal with the fact that there is an ebb and flow to the farm and to nature in general.
It is this ebb and flow that is fast disappearing in the American experience.  Modern commercial farmers have traded in the old homestead model where they grew crops for market, kept gardens for their personal use, milked cows, raised pigs and children using an age-old, family centered lifestyle.  They traded for increased yields in crops using synthetic means and expanded the number of acres they farm from modest 80-160 acre farms to 1000s of acres using modern technology and leased land.  They have become adroit chemists and agronomists but are losing-or have already lost-the truly personal connection to the land.  Their children grow up in an environment that is not much different from their urban cousins-they just have more land around them.
This is one reason (there are many others) that Cindy and I choose to live the way we do here.  It is also encouraging to see a growing number of young people getting interested in returning to the old model.  The only way – and I mean ONLY – that those young folks can succeed in this is if the market for the type of goods
Cindy Trisler & Rodney Bowling & Gardens Photo by Adrian Etheridge  Photo courtesy of The Laurel of Asheville

Cindy Trisler & Rodney Bowling
Photo by Adrian Etheridge
Photo courtesy of The Laurel of Asheville

they produce expands sufficiently to sustain them and their families.  That’s where you come in.  We appreciate that you trust and buy from us, but we sincerely hope that Mudluscious is not your only entry to sustaining the old-fashioned homestead model.  Visit the tailgate markets, search out local food suppliers, pay attention at the grocery store.  You are doing more than just trying to eat healthier.  You become part of the process itself.

I would also encourage you to get out into the country sometime.  See where all of this happens.  Come visit us.  Go on a farm tour.  Ask a farmer at the tailgate market if you can visit them.  You’ll be surprised by how many are eager to share with others.  You’ll be glad you did.

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