As farmers market finds go, turmeric can feel like one of the more exotic ones here in Western North Carolina. The sunny yellow rhizome—a relative of ginger—is native to South Asia, but has been grown by an increasing number of farmers in our region in the past several years. It’s typically harvested in October, but you can find it right now from New Moon Herbs Farm at Asheville City Market–Winter.
Fresh turmeric can be used pretty much anywhere you would use the powdered stuff from the spice cabinet. A good rule of thumb is to use one tablespoon of freshly grated, peeled turmeric for every teaspoon of ground called for by a recipe. Rice, lentils, yogurt, and eggs are great vehicles for enjoying its pungent flavor, but turmeric is also makes a particularly nice beverage ingredient.
One of these is fire cider, a folk remedy seeing growing popularity (a court ruling this past fall determined that the term could not be trademarked despite a company’s attempt to do so). Recipes for the immune-boosting tonic vary, but generally involve steeping forceful ingredients like fresh horseradish, ginger, garlic, onions, and cayenne pepper in apple cider vinegar for several weeks, then tempering to taste with honey. Turmeric is a common addition, making use of its antiviral and antibacterial properties. Fire cider can be taken as a shot, enjoyed as a tea with hot water and lemon, added to salad dressings or marinades, or used as a condiment. Not interested in making your own? You can also find fire cider from Locally Good Farm and Sister of Mother Earth, which alternate at Asheville City Market–Winter. Shanti Elixirs, at both Asheville City Market–Winter and River Arts District Winter Market, offers a Root Fire Jun with similar ingredients.
Golden milk is another great way to use fresh turmeric (and quicker to prepare than fire cider). Simmer coconut milk, almond milk, or whole milk with fresh turmeric, ginger, cinnamon, peppercorns, and honey for about 10 minutes. Find honey from Sleight Family Farm at Asheville City Market–Winter. Strain and enjoy as a calming bedtime treat (or store in the refrigerator for up to five days).
At markets now you’ll also find produce like winter greens like kale, collards, mustard, and spinach, as well as apples, sweet potatoes, radishes, carrots, turnips, and more. Eggs, meat, cheese, rice, pasta, bread, and other baked goods are also available.
Area farmers tailgate markets take place throughout the region. 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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Our March photo of the month comes from Linda Cook, who was a Master Gardener in Virginia before moving to Western North Carolina. Cold-hardy greens, like this giant red mustard, are among the first crops of the new season. We can't wait for spring market season to start!
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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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One of the hardest parts of expanding a business is finding trusted collaborators. Hear why Sarah Wickers of Well Seasoned Table came to ASAP’s Business of Farming conference to connect with new farmers on this week's Growing Local.
You can listen to all
Growing Local episodes on SoundCloud, iTunes, or on ASAP's website.
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Local Food & Farms in the News
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