Posts Tagged ‘Asheville City Market’

Don’t miss out!

Lots of markets are still open on Saturdays and weekdays, plus many markets have upcoming Holiday Market days. Here is a quick list of regular markets that are still open. Please comment if you have additions or corrections.

Check the Markets Tab for upcoming Holiday Markets.

TAILGATE MARKET SCHEDULE: Check Markets Tab for hours and details

Saturday Markets currently open as of Nov. 2:  

Persimmon from Luther Bailey

 Asheville City Market

Haywood’s Historic Farmers Market

Historic Marion Tailgate Market

Jackson County Farmers Market

Leicester Tailgate Market

Madison County Farmer’s & Artisan’s Market

Transylvania Tailgate Market

Yancey County Farmers Market

Tuesday Markets currently open:

West Asheville Tailgate Market

Wednesday Markets currently open:

French Broad Food Coop Wednesday Tailgate Market

Montford Tailgate Market


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Saturday morning, the EMBE (Evergreen’s Multicultural Beat Ensemble) Marimba Band lured us to Asheville City Market for their last performance for this school year. These children are fantastic and entertaining musicians. Can

EMBE Marimba Band at Asheville City Market

you imagine having that much fun playing music as a middle schooler? The band is directed by Evergreen Charter School’s music teacher and Chikoma Marimba band member, Sue Ford.

This Saturday, Tailgate Market fans choose from a bounty of produce, including new potatoes, broccoli, cauliflower, squash and cucumbers. I cannot wait to make my first squash casserole of the year, and eat new potatoes.

Asheville City Market

What a true luxury. These beautiful veggies have NOT been heaped up under fluorescent lights in the grocery store after traveling in a truck from California. They are fresh from the fields of our local farms. They are still cloaked in the flavor of sunshine and rain, and the care of the farmer.

Paper Crane Farm

Roots & Branches Crackers, East Fork Eggs, Firefly Farm Lettuce, Ten Mile Farm Potatoes, Paper Crane Farm Cauliflower, Flying Cloud Squash, Aardvark Broccoli?, Thatchmore & Hominy Valley Tomatoes

Next stop was the Bluff Mountain Music Festival in Hot Springs. Great traditional mountain music; amazing clogging; adorable children running around; this very sweet festival was born from the determination to save Bluff Mountain from being clear-cut eighteen years ago. Since it is a fundraiser for the Madison County Arts Council, the musicians donate their time and their music. Betty Smith – the ballad singer and dulcimer player who initiated the original protest to save Bluff Mountain – sang her heart out and gave us a little history about the songs, and Cecil Sharp.

Betty Smith, Ballad Singer

Sending a shout out to the Owen Family, who played along with their son Ben. Ben Owen is only about eight years old, but plays some mean guitar and even sang lead vocals. He recently placed fifth in Youth Guitar at the Mount Airy Fiddler’s Convention. Congratulations Ben!

After the music was over, we rode around in Hot Springs. The number of veggie gardens just off the main street was impressive…here are a few that were within about two blocks!

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Saturday is coming right up – with at least two market openings, and another market opening on Sunday.

The North Asheville Tailgate Market opens this Saturday, April 14, from 8-12. The market takes place in a parking lot at UNCA and the woodsy setting makes it one of the prettiest markets around the area. Many loyal customers visit this market every week.

The Haywood Historic Farmers’ Market also opens this Saturday, April 14, from 8-12 at 250 Pigeon Street (276S) in Waynesville. You may also recognize their location as the Hart Theatre parking lot. This market is also open every Wednesday in the same location from 8-12.

This Sunday, April 15, the Marshall Island Farmers Market opens from 12-4 (sometimes called Sundays on the Island). This market has a unique setting on an island in the French Broad River that is just a stone’s throw from the County Courthouse in downtown Marshall. Marshall High Studios is also on the Island, so you might be able to visit the artist studios while you are there too.

Other Saturday Markets already open: Remember that the Asheville City Market (161 S. Charlotte St.) is already open on Saturdays from 8-1. So is the Madison County Farmers & Artisans Market on Saturdays from 9-1 (located on Highway 213, Mars Hill College campus, Mars Hill). You can also catch the Dillingham Family Farm Winter Market on Saturday from 10-1 (on Dillingham Road in Barnardsville).

I visited the West Asheville Tailgate Market this past Tuesday. Vendors were out in force and there were plenty of customers throughout the afternoon. I showed up hungry (big mistake!) so everything looked extra-delicious. Salad greens, greens, meats, cheeses, baked goods, and veggie & herb plants were plentiful. I also spotted duck eggs, baby fir trees, and Japanese maples. The wind was crazy and it actually demolished Ron Gagliano’s pop-up tent. Other vendors were holding down their tents during gusts, while bits of acoustic music floated across the wind – for all of us to enjoy.

And remember all of the Wednesday Markets too…French Broad Food Coop Wednesday Market, Wednesdays from 2-6:30, 76 Biltmore Avenue, Asheville;  Haywood Historic Farmers Market, Wednesdays & Saturdays from 8-Noon, Waynesville, 250 Pigeon Street (276S), Hart Theatre parking lot;  and Weaverville Tailgate Market, Wednesday from 2:30-6:30, upper parking lot above Lake Louise in Weaverville, Merrimon Avenue.

Show up and give our farmers a warm welcome! They have been battling the danger of frost most of the week. We are looking at a nice warm spell starting Friday, so buy some transplants from the farmers and plant your own little garden.

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NEWSFLASH! Your favorite tailgate market is either open right now, it opens this week, or will open very soon. Hard-core tailgate market lovers have been attending various wintertime markets, BUT it is time to rescue those market baskets from the back of the closet. Make a note of the market times on your calendar or phone, and revel in this gorgeous spring. Get outside and welcome the farmers back with enthusiasm and start another season of good eating!

What’s open already?

Asheville City Market, Saturdays from 8-1, 161 S. Charlotte Street, Asheville, accepting EBT, Debit & Credit Cards

Madison County Farmers & Artisans Market, Saturdays from 9-1, on Highway 213, Mars Hill College campus, Mars Hill, accepting EBT, Debit & Credit Cards

French Broad Food Coop Wednesday Market, Wednesdays from 2-6:30, 76 Biltmore Avenue, Asheville

Dillingham Family Farm Winter Market, Saturdays from 10-1, Dillingham Road in Barnardsville


Opening Tuesday, April 10 (that’s tomorrow!):

West Asheville Tailgate Market, Tuesdays from 3:30-6:30, 718 Haywood Rd., West Asheville, Grace Baptist Church parking lot, one block east of Brevard Road, accepting EBT, Debit & Credit Cards.


Opening Wednesday, April 11:

Weaverville Tailgate Market, Wednesday from 2:30-6:30, upper parking lot above Lake Louise, Merrimon Avenue


Opening Saturday, April 14:

North Asheville Tailgate Market, Saturday from 8-Noon, parking lot at UNCA, Asheville

Haywood Historic Farmers Market, Wednesdays & Saturdays from 8-Noon, Waynesville, 250 Pigeon Street (276S), Hart Theatre parking lot

 Opening Sunday, April 15:

Marshall Island Farmers’ Market, Sundays from 12-4, on the island across the river from downtown Marshall, Sundays, 12-4

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Joy, joy, joy! Fresh food is back. Farmers and bakers are back. Soapmakers and craftspeople are back. Seafood, meat, and eggs are back. Goat cheese too! Another Tailgate Market season is officially underway at many markets, so lets show up and welcome all our wonderful farmers & vendors back for 2011 (That means fill your bags with all the goodies you have been missing all winter.)

The North Asheville Tailgate Market at UNCA and the Asheville City Market on Charlotte Street both open tomorrow ~ on Saturday, April 16. Yay! North Asheville is open from 8-12, and the City Market is open from 8-1.

Tasty Fresh Greens Mix

We will be able to find some veggies and greens, meats, eggs, cheese, baked goods, jellies & jams, honey, specialty items, breads, and crafts. Lots of farmers will have veggie starts, and other plants will be available too. Sunday is supposed to be nice weather, so think ahead and get your garden plants on Saturday ~ so you can plant them on Sunday.

I have to work tomorrow, so I will be swooping in for 20 minutes to get my Tailgate Market fix on the way to work. My daughter has already requested goat cheese chevre to enjoy when she comes home for Easter weekend. Her personal favorite is Rosemary-fig, but I don’t think I have ever tasted any chevre I didn’t love.

Garden Plants

Tailgate fans are doing something radical by supporting local food. Regardless of what they do in Washington ~ we are supporting our local food economy, supporting small farmers, and taking an active interest in our own good health by eating super-vital local food…and eating deliciously as a consequence! And remember, regardless of the weather, the farmer harvested and the baker baked…SHOW UP. See you tomorrow.

Other reminders:


Cathy and Andy Bennett (DOUBLETREE FARM ) are hosting a Horselogging Demonstration at their farm in Marshall, NC at 835 Cargile Branch Road on Saturday, April 16 from 9-4. All are welcome, from foresters to families. Call Andy Bennett of Doubletree Farm for more information at 828-380-0756.

Farm & Sparrow Bread

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We have been making these gingerbread cookies for many years from a recipe found in a Christmas book in the Marshall Library.  Our family tradition includes baking batches to ship to our relatives and to give to good friends during the holidays…in addition to the ones WE eat.  The whole family usually gets involved. Little children love using cookie cutters and sprinkles, and everybody likes eating the finished product. Amelia and I once tried to grind our own cloves for flavoring the cookies (we were out of ground cloves and town was a long drive). It was not successful; cloves are unbelievably hard!

This batch went out to my daughter who is studying for exams at Chapel Hill, and hopefully a few will be left for Amelia, Drew, and Asher.

Creaming the Butter and Sugar



3 cups organic All-purpose Unbleached Flour

1 cup organic Whole Wheat Flour

2 teaspoons ground organic Ginger

1 teaspoon organic Mixed Spices ~ I like to include 1/8 to ¼ teaspoon ground Cloves, and fresh-grated Nutmeg.

½ teaspoon Salt

1 teaspoon Baking Soda

8 oz. organic Butter (2 sticks), softened

1 cup Sugar

1 large Egg…local free-range

½ cup Molasses…use local Sorghum Molasses

2 tablespoons organic Lemon Juice (about ½ of a large lemon)

Decorations ~ such as Currants and Sprinkles

Egg White Wash ~ so the sprinkles will stick to the cookies

OR decorate with Royal Icing (recipe follows)


Combine the flours, ginger, mixed spices, baking soda, and salt.  Cream the butter and sugar until light and fluffy. Add the egg, molasses and lemon juice, beating well. Add the dry ingredients to make a firm dough.  Roll out on a lightly floured surface. And press or cut out the desired shapes, gingerbread people, etc. Bake for 10-12 minutes at 375 degrees F.  Cool cookies on a wire rack.

Adding the Doubletree Farm Sorghum Molasses


*Free-Range Eggs and Local Sorghum Molasses are available at the Holiday Bazaar, and probably at City Market and other holiday markets.  Doubletree Farm grinds the sorghum cane using horse-power!

*Currants are best for the gingerbread people’s eyes/buttons, because raisins are too big ~ however you can cut raisins up with scissors in a pinch. Gingerbread people demand eyes and buttons…don’t they? *Vegan/gluten-free sprinkles are available. * Briefly refrigerate the dough before rolling out, to make it easier to work with. *The egg white wash makes the cookies a little shiny which is pretty. *Big gingerbread people use up a lot of dough quickly. *The cookies will spread during baking, so space them far enough apart that they will not touch as they cook. *I have doubled, tripled, and quadrupled this recipe.  Usually, I double it at least. *The iced cookies are really cute; I just don’t have that much time. *Set your stove timer, burned cookies don’t taste good…one of my oven batches burned blacker than my skillet ~ ugg.

Adding the Dry Ingredients

A Mix of Cookie Cutters and Sizes Makes It Fun

Roll Out the Dough & Cut Out the Cookies

Brush Cookies With Egg Wash & Add Sprinkles

Cool Cookies on a Wire Rack

More Cookies!


1 egg white*

*(this is an old recipe that uses raw egg whites, which are no longer recommended for salmonella safety reasons! See substitute recipe below.)

1-2 cups confectioners’ sugar

1 tablespoon lemon juice

Beat the egg white (see caution)* with a wooden spoon, whisk, or beater until frothy.  Gradually add enough confectioners sugar to make a thick icing, then beat in the lemon juice thoroughly. Add more confectioners sugar if needed. The icing should slip slowly from the spoon when held up, but not actually fall off the spoon.

*Raw eggs whites are no longer considered safe for human consumption because of possible salmonella contamination.

Substitute this Royal Icing recipe that contains no egg whites: (about 3 cups)

4 cups confectioners’ sugar

3 tablespoons meringue powder

1/2 teaspoon extract (vanilla, lemon, almond)

1/2 – 3/4 cup warm water

Use the icing immediately, or keep tightly covered because it hardens over quickly (this holds true for either recipe).

Smooth Rolling Pin by artist Harvey Rundquist

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My very first volunteer day at the New Orleans Botanical Garden included a garden orientation, and a schedule of Volunteer Parties.  I was informed that the presiding Extension Agent, Dan Gill, always made the “Volunteer Mint Juleps” and my guide suggested I should definitely plan on making this party.  The party day came; it was a late morning celebration.  My first-ever Mint Julep was served over crushed ice, combining minty bourbon and a simple syrup in equal parts.  Let me tell you…on a hot day in New Orleans this concoction is seriously refreshing and delicious. The stuff can sneak up on you pretty quickly.  It was a happy day in the garden!

New Orleans Botanical Garden “Volunteer” Mint Juleps


Mint, Spearmint is best

Spearmint from Wildwood Herbal



Crushed Ice

Spearmint Sprigs for garnishing

How to:

  • Collect a generous amount of fresh mint, preferably spearmint. Try ‘Kentucky Colonel’ Spearmint.
  • Place the mint in a container and pour the bourbon over it.  Allow the bourbon and mint to stand for 30 minutes or longer, occasionally stirring and mashing with a spoon.  It is important to have enough mint in the bourbon to impart a strong flavor to it.
  • Meanwhile, make a simple syrup by combining equal parts of sugar and water.  Bring to a full boil and allow to cool.  Make as much simple syrup as you have bourbon.
  • To make the Mint Juleps, combine equal parts of simple syrup and mint flavored bourbon.  Pour into a glass (preferably a silver cup) filled with crushed ice and garnish with a sprig of fresh mint.
  • Enjoy!

Before you drink too many Mint Juleps, make your way down to your garden.  It is time to clean up your summer garden and make room for fall crops.   My garden is a bit intimidating at the moment.  I ignored it for a couple of weeks in late August, and that happens to be exactly when weed action is in super-high gear.  Yikes.  It is pretty scary, but just an hour or two of work will render a completely improved garden picture.

Lettuce Starts from Wildwood Herbal

Veggie starts  can be found at the tailgate markets right now.  Last week at City Market, Allan Salmon had lots of lettuce starts.  Fall garden seeds can still be planted too.  It doesn’t have to be a big deal; just throw a few spinach seeds in the ground.  Greens, spinach, and lettuces love the cooler weather and are remarkably resilient to frost.

If you are finished gardening for the season, plant a cover crop.  The cover crop will improve your soil and prevent erosion.  If you plant Austrian Winter Peas…the tips are a tasty late-winter treat.  Graze on them when you visit your garden or add them to your winter salads.

More Plant Starts

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