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New location for the North Asheville Tailgate Market
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What's happening on the farm right now:
BIG NEWS: The NATM is temporarily moving to new location on the UNC Asheville campus. The move happens this coming Saturday November 11, will go through the December markets and likely through the winter into the early summer 2024. UNCA is doing some more construction and needs our parking lot to use a road. We will be setting up in the lot off of Edgewood Rd (circled in yellow in the screen shot above) just before you get to the campus proper if you are coming from Merrimon Ave. The old market location is circled in black.
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Market vendors will be in the two top tiers of the parking lot with the rest of the lot being for customer parking. Us vendors are going to be squeezed into 10 by 10 spots just like in the old NATM days, so it will be cozy! We do loose about 8 customer parking spots as well but the old market lots will be open for parking and are just a 2-3 minute walk away. (Circled in black.) We will be doing our very best to set up in a way that will help keep the line moving quickly so everyone doesn't have along wait but again, it is likely to be pretty close quarters. If you don't want to wait or don't want crowds, I suggest placing a custom order Wednesday (today) or Thursday. That way you can arrive late after the crowds thin out and still get the produce you want.
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The market management and all the vendors appreciate your patience during the tricky move. Hopefully all will go smoothly and we'll have really stellar markets to finish off the 2023 season.
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What's available in the store and at market this week?
We have some super pretty mixed daikon bunches this week, as well as red round radishes. Radishes are great to eat this time of year because we tend to start eating really rich food at the holidays. The radishes are great for digestion and pallet cleansing. We've got some beauitful red butter lettuce and the green oak leaf is back but no romaine this week. Lettuce mix. Green and red kale, collards and Swiss chard. Still a few more red potatoes, plenty of white and yellow potatoes. Lots butternut, delicata and spaghetti winter squash. I think this is likely the last week of the honeynut and sunshine squashes. Yellow onions. Parsley. Popcorn and hazelnuts. Cabbage and white turnips.
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Please note: We're planning on going to RAD for an extra week so we will be there November 22, the Wednesday before Thanksgiving.
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North Asheville Tailgate Market hours are
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Saturdays 8am-12pm on the campus of UNC Asheville.
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NOTE: NEW LOCATION still on campus but in lot P34, off of Edgewood Road, just before you get to the main part of campus
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Last Saturday market will be December 16th
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River Arts District Farmers Market hours are
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Wednesdays 3-6pm at the Smoky Park Supper Club, 350 Riverside Drive.
Our last Wednesday will be November 22th, the Wednesday before Thanksgiving!!
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John's Recipe of the Week
| John Loyd is our dear friend, neighbor, CSA worker member and a gourmet Southern cook. His delightful observations on gardening and cooking appear here each week. |
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Life is brightest where the food is. Irish Proverb
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Cinnamon Roasted Butternut Squash, thanks to wellplated.com
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- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt do not use table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
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Your farmers, Vanessa and Alex
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Love the flowers. Honor the vegetables. Let the weeds go!
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- Cheri Huber and Ashwini Narayanan
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