Spring is right around the corner—the official Vernal (spring) Equinox happening next week on Thursday, March 20. The annual date varies each year between March 19 and 21 and marks the Northern Hemisphere’s tilt towards the sun resulting in more hours of daylight, rising temperatures, and a new burst of energy.
Springtime is brimming with budding branches, emerging daffodils and tulips, newborn baby chicks, and awakening gardens—new life in so many forms. As a marker in the passing of time and the entering of a new season, spring is filled with traditions and activities like seed starting, walks in nature or greeting the sunrise, and fresh spring-inspired recipes.
Try out a seed starting activity for your home garden or as something fun to do with kids—find free seed libraries in the Asheville area at Stephens-Lee Community Center, Black Mountain Library, Weaverville Library, and more, attend a community seed swap, or visit Sow True Seed for regionally sourced heirloom seeds. ASAP’s Growing Minds program has dozens of seasonal based activities and resources, including seed starting, under the Day by Day section at growing-minds.org.
While some of our favorites haven’t arrived quite yet, find various quintessential spring foods and flowers at markets now like all types of greens, eggs, radishes, and strawberries from McConnell Farms (North Asheville Tailgate Market). The first cut flowers—tulips, anemones, and amaryllis bulbs—have arrived at Asheville City Market from Carolina Flowers. Find eggs from Sugar Hollow Farm (North Asheville and River Arts District Markets), Sustainabillies/Two Trees (Asheville City Market), Good Wheel Farm (North Asheville Tailgate Market), and Dillingham Family Farm (Weaverville Tailgate Market).
Eggs are an icon of spring—their yolks like the bright yellow sun returning—representing new life and new beginnings. Try out various egg recipes like an egg salad made with dill from Lee’s One Fortune Farm (Asheville City, Black Mountain, Weaverville, and River Arts District markets), an omelet made with market greens, a frittata from last week’s tailgate report, the classic deviled eggs, or bright colored pickled eggs. While dying eggs in spring colors tends to work best on white eggs not as commonly found at markets, pickle hard-boiled and peeled eggs with red beets (turning them pink), red cabbage (turning them blue), or yellow onions and turmeric (turning them orangish-yellow). To make a brine for your pickled eggs, bring one cubed red beet, two cups of water, one cup of apple cider vinegar, one third cup of sugar, two teaspoons of salt, and one teaspoon of ground pepper to a to a simmer until the beets are soft, about 20 minutes. Hard boil six eggs, peel them, and place them in a glass container or jar, pouring the brine over them, making sure the eggs are covered. Secure with a lid and let them marinate in the fridge for at least a day before eating.
A mixed green salad with a green scallion dressing is another way to capture the taste of spring and the essence of green. Find a variety of lettuces, spinach, swiss chard, and more along with radishes and carrots for topping from a number of vendors at markets. This tangy green scallion dressing tastes fresh and has a slight sweetness. In a blender, combine 4 chopped scallions using mostly the white parts, a small bunch of herbs of choice like parsley, dill, and or cilantro, one clove of chopped garlic, two teaspoons of balsamic vinegar, a spoonful of honey, four chopped dates with pits removed, a teaspoon of mustard, a fourth cup of olive oil, juice and zest of one lemon, and two tablespoons or more of water. Adjust flavors and thickness as desired. Otherwise, pick up a dressing from Ali Rae Foods at North Asheville and Black Mountain markets.
At winter markets now you’ll also find kohlrabi, cabbages, potatoes, sweet potatoes, turnips, hardy winter greens, sweet potatoes, and more. Markets are also stocked with a variety of cheeses, pasta, pastries, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.
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ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.
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Join ASAP on Friday, April 25th from 5-8:30 p.m. for An Appalachian Grown Gathering. ASAP’s biennial fundraising event features local chefs and farms in a one-of-a-kind dining experience. Plus, this is an opportunity to gather together to celebrate local agriculture and re-energize ourselves through conversation, shared values, and good food.
The event will feature local farms and diverse chefs that source locally. You’ll enjoy a cocktail hour with live music and silent auction in a historic dairy barn. Then you’ll join us for a tapas-style dinner of four small plates and a plated dessert.
Learn more and get tickets at asapconnections.org.
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Photo courtesy of Mountain Xpress.
While having lost their River Arts District brick-and-mortar shop during Helene, New Stock Pantry owners Ashley and Travis still have high hopes for a larger space. In an article by Mountain Xpress, Ashley shared that she sees, "2025 as a time to keep making great food, doing tailgates and collaborating with our friends, helping each other and doing things that bring joy."
Find New Stock at the River Arts District Farmers Market now and West Asheville Tailgate Market (beginning in April).
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