Farmers’ markets and gardens are full of fresh and delicious produce in the summer. Prepare healthy summer recipes with all those ripe summer fruits and vegetables for a delicious, fresh meal.
Black Mountain offers loads of fresh summer produce. Retail locations include: The Black Mountain Natural Foods Store, The Black Mountain Tailgate Market, The Black Mountain Farmers Market under new ownership and now called: Roots and Fruits. Our own local Ingle’s also has a nice produce section with some local produce. Local producers of Herbs include Red Moon Herbs who sell their products at several local outlets.
Other area tailgate markets include the French Broad Food Coop Tailgate Downtown Market, North Asheville Tailgate Market, Riceville Commmunity Tailgate Market, West Asheville Tailgate Market and the Asheville City Market South. A source that we use very often is the WNC Farmers market. Other local grocery stores which carry a variety of local and other fresh produce are Earth Fare, Fresh Market, Katuah Market and Green Life. Green Life is affiliated with Whole Foods Market. A new Whole Foods Market will be opening in Asheville in the fall.
A local Asheville guide which provides on-line and also printed sources of natural local food sources is called ASAP (Asheville Sustainable Agriculture Project).
Local farmers are also often setting up road side stands providing natural just off the vine produce.
- Salted pecans
- 1/2 cup pecans 1/2 cup walnuts in pieces
- 1 teaspoon olive oil
- 1/4 teaspoon flaky sea salt
- a few grind black pepper
1 tablespoon white wine vinegar or sherry vinegar
1/4 teaspoon salt
small dab of Dijon mustard
4 tablespoons olive oil
2 ounces (55g) Gorgonzola cheese, at room temperature (Trader Joe’s has great prices on cheese)
6 cups (150g) torn or chopped leaves of spring greens; or any mixture of greens
1 ripe pear
flaky sea salt
freshly ground black pepper
minced chives or parsley, for garnish
1. Preheat the oven to 350ºF (180ºC.)
2. Mix the nuts on a baking sheet with the teaspoon of olive oil, the salt, and a few grinds of black pepper. Toss the nuts so they’re well coated and toast the nuts in the oven for 8 to 10 minutes, stirring midway during baking, until lightly toasted. Remove from oven and cool.
3. Make the dressing by mixing together the vinegar, salt, and mustard in a large bowl. Mix in the olive oil and nut oil. Taste, and add a bit more vinegar and salt, if desired. Crumble the Gorgonzola into the dressing and stir a few times. Add the torn greens to the bowl.
4. Peel and core the pear. Cut into slices and add them to the salad bowl along with the pecans. Toss the ingredients together thoroughly, adding an additional sprinkle of flaky sea salt, then divide the salad onto two plates. Grind black pepper over the salads and sprinkle with minced chives or parsley.
This recipe can be modified quite a bit by adding almonds, apples, banana, kale or Greek Yogurt. Place ingredients in a blender to a drinkable consistency. You may have to add a bit of water.
- 5 cups spinach
- 1 1/2 cups mango (frozen is great and Trader Joe’s has wonderful frozen Mango organic as well as regular)
- 1 cup pineapple juice (or, 1/2 cup pineapple juice and 1/2 cup water)
- 1 to 2 tbl. hemp seed or ground flax seed
- Juice of one lemon or to taste