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A Fresh Approach to Eating

Every year, I look forward for the first day of the tailgate markets here in Asheville. I know that now we have several indoor winter markets but it is often more value added products and not as many winter vegetables. There is also something about the brand new outdoor season as a time of renewal. It is a great time to say hello to farmers who you have not seen for several months and other people in the community who visit the market also!

Spring is asparagus season!

Buying local food directly from the farmer can be a very rewarding experience. Not only do you get to meet the farmer and find out about the growing methods, you also get the freshest food around! Setting up my tent as a vendor and selling my book, Farm Fresh Nutrition has allowed me to get to know the farmers/vendors even more and I can’t thank them enough for helping me set up the tent, which can be a challenge (Joe Brittain, John from John’s Berries and Michael from Home Free Bagels as well as my friends Aisha, Leslie and Maria).

Yesterday, I made an asparagus salad for customers at the market to sample. I really enjoy sharing my knowledge of cooking and healthy food recipes with the people who come to the market!

To make the salad, I first needed to stop by McConnell Farms to pick up some tender asparagus!

Denise at the McConnell farm table with the seasonal asparagus
Buying local asparagus from McConnell Farms.

Next, I stopped by Oak Moon Farms to get some goat cheese!

Some of the best local goat cheese around!
Some of the best local goat cheese around!

Lemon and Thyme Asparagus Salad

When you get asparagus local and in season, it can be so young and tender that you can easily eat it raw! This recipe uses uncooked asparagus sliced very thin. This recipe will work well with your spring meal planning! I hope that you will give it a try and get your asparagus while it is available where you live.

1 bunch local asparagus, washed thin and tough ends cut off

Your favorite local goat cheese

1-2 tablespoon fresh lemon juice

2 tablespoon olive oil

Mixture of seasonings, I used garlic, thyme, lemon pepper and crushed red pepper

Slice asparagus very thin diagonally, leave top of the spear whole and place in a bowl, squeeze lemon juice in the bowl, toss in olive oil and add seasonings. Use as a side salad or use this to top a green salad or even add to a pasta or risotto!

Doing a tasting at West Asheville Farmers Market


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