Fresh Produce

2018 Produce Varieties

The produce varieties we grow will change by season. In general, we try to buy organic seed and grow using OMRI listed soil amendments. We strive to grow vegetables and fruits that taste good, while also having disease resistance. Here's a short list of some crops we plan to grow this year:
Summer Squash
Winter Squash
Sweet Potatoes
Bunching Onions
Cherry Tomatoes
Bell Peppers
Lunchbox Peppers
Hot Peppers
Shishito Peppers
Bush Beans
Snap Peas


Just a few of our favorite recipes

Our Go-To Fridge Pickles
1 lb. cucumbers, cut to your liking
1 cup apple cider vinegar or white vinegar
1 cup water ½ cup sugar
1 tablespoon kosher salt
1 tsp coriander seed
1 tsp mustard seed
¼ tsp red pepper flakes

​Bring all the brine ingredients to a boil in a small pan. Place cucumbers into a mason jar then pour the brine over the vegetables, leaving an inch headspace. Put the lids on the containers, cool them to room temperature, & refrigerate for at least 24 hours before eating to give flavors time to meld. Use any extra brine to pickle chard stems and garlic scapes. 
Coconut Sweet Potato Greens
1 bunch sweet potato greens, thicker stems chopped fine
1 tbsp vegetable oil
1 clove garlic, minced
1 tsp minced fresh ginger root
1 tsp ground turmeric
1 green onion, chopped fine
½ jalapeno, finely chopped
1 bell pepper, cut into thicks rings.
2-inch lemon grass stalk, trimmed & finely sliced
1 to 2 tsp soy sauce or fish sauce, or to taste
2 cups coconut milk
1 tsp raw or brown sugar, or to taste

​Bring a large pot of water to a rolling boil. Add greens to boiling water & blanch for 60 seconds, then transfer greens to a bowl filled with ice water. Drain. Heat oil in a large pan over medium heat. Add garlic, ginger, turmeric, green onion, chili, peppers, & lemongrass & stir 1 to 2 minutes. Stir in soy/fish sauce. Add coconut milk & bring to a simmer. Add blanched greens & return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar & season with salt & pepper to taste. 
Green Onion & Kohlrabi Fritters
1 kohlrabi, peeled & coarsely shredded
4 green onions, cut to ¼ inch pieces w tops
½ teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon mustard seeds
½ teaspoon kosher salt
⅛ teaspoon cayenne (optional - if you like heat)
1 cup chickpea flour or all-purpose flour
⅓ cup water

​Squeeze kohlrabi to remove excess water. Combine kohlrabi, scallions, paprika, cumin, mustard seeds, salt & cayenne pepper (if using) & set it aside. Slowly stir in water to flour to form thick paste. Add paste to kohlrabi mixture & stir 'til combined. Cover & set aside, at room temperature, for 30 minutes. Pour vegetable oil, about ½-inch deep, into frying pan, over medium heat for a few minutes. Form fritters using two spoons. Flatten fritters slightly, lower gently into pan, fry for two minutes, turn & fry on other side for two more minutes. Drain fritters on paper towel, sprinkle with salt & serve with yogurt with chopped basil for dipping.
Where To Find Us 
2018 Farmers Market Schedule
    West Asheville Tailgate Market
    3:30 to 6:30 p.m. 718 Haywood Road Asheville, NC April to December
    Asheville City Market South
    noon to 4 p.m. Biltmore Park Town Square Asheville NC April to October
    Asheville City Market Downtown
    8 a.m. to noon 52 N. Market Asheville, NC April to December
    Black Mountain Tailgate Market
    9 a.m. to noon 130 Montreat Road Black Mountain, NC May to November