A meal to celebrate the summer season that's filled with fresh market ingredients.


4 cups stock

1 cup diced beets (about 1 medium-sized beet, peeled)

1 1/2 cups diced potato

2 Tbs butter or Earth Balance

1 1/2 cups chopped yellow onion (about 1 onion)

1-2 tsp salt

1 tsp caraway seeds

1 large carrot, peeled and thinly sliced

1 stalk celery, sliced

3 cups chopped red cabbage

1 cup tomato puree

1 Tbsp cider vinegar

1 Tbsp honey

1/4 tsp chopped fresh dill

black pepper to taste

To top:

fresh tomatoes, diced

sour cream or Greek yogurt

additional fresh dill


1. In a large pot or Dutch oven, bring vegetable stock, beets, and potatoes to a boil. Cover, reduce heat, and simmer until tender, about 12-15 minutes. (It's OK if the potatoes are a bit more tender than the beets.) Drain, reserving the stock, and set aside.

2. In the same pot, heat butter over medium heat. Add onions, caraway seeds and 1 tsp salt, and saute until the onion is translucent, about 3-4 minutes. Add carrot, celery, cabbage, and reserved vegetable stock. Cover and simmer until all the vegetables are tender, about 10 minutes. Stir in potatoes, beets, and all remaining ingredients.

3. Cover and simmer on low heat for 30 minutes. Taste and add more salt if desired.

4. Serve immediately, topped with chopped fresh tomatoes, Greek yogurt or sour cream, and a sprinkle of fresh dill.

Vendor Spotlight: Fogarty Farms


"Situated on 8 acres in the rolling hills of Alexander, NC.
Surrounded by a diverse array of native flora & fauna.
Graced by the presence of spring water, emerging from the earth around us.
Fogarty Farms was created with the intent of enhancing this environment.
Working with the natural systems, while producing a bounty of produce to feed ourselves & share with the community.

I like to say that our growing methods are "beyond organic", and the land is managed with a holistic approach. Annual crops are grown year-round & a variety of useful perennials are being established throughout the gardens. Chickens, guineas, & goats are rotated thru the gardens, pastures, woodlands.

Our main garden is ~1.5 acres of land that has been shaped into terraced beds & passive water-catchment features. It's inspired by the permaculture idea of growing a "food forest" (mimicking nature to create a self-sustaining forest ecosystem, while creating a variety of useful outputs). This space is gradually transitioning from mostly annual production, to mostly perennial production.  Fruit & nut trees, berry bushes, culinary & medicinal herbs, perennial veggies, annual fruits & veggies, mushrooms, animal feeds & fodder, living mulches, etc..
One fruit I'm pretty excited about is the Pawpaws!

As the years go by,  we'll be offering more of this bounty at the market and thru CSA shares.
Hope to see you then."

Nick Fogarty
Farmer & Visionary
Fogarty Farms


Summer Snacks & Storytime: Back to school celebration

Mark your calendars & tell all your friends: we're having a picnic! This Friday (August 25th) at market, during market, we'll be celebrating a continuing summer as school starts with our Summer Snacks & Storytime picnic series. On the menu (so far) are knishes made by Rise Above Deli with Reeves Home Place brisket, Stonecrop Garden onions, John's Berry Patch potatoes & Round Mountain Creamery Lumberjack goat cheese, purslane salad by Lee's One Fortune Farm, tomato salad with market tomatoes, Sprouting Life Homestead basil & Highland Gourmet balsamic, Little Round Farmhouse bread, muffins from Laughing Crow Bakery, Rhubarb Lemonade from Rooted Earth Farm & mushroom tea from Pisgah Gourmet As always, we'll have children's books, recipes, info on using EBT/SNAP at market's &'s open to all & totally free.

Rise Above Deli shared their knish recipe so you can make them at home this week, too (so many of the ingredients called for will be available at Friday's market, & eligible for purchase with EBT / SNAP)! 


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Knish Dough

11 oz AP Flour

1 tsp baking powder

½ tsp salt

1 egg

3 oz canola oil

1 tsp white vinegar

5 oz water

Knish Filling

3 lb mashed potatoes

3 lb caramelized onions

8 oz hard cheese




  1. Whisk together dry ingredients.

  2. Beat egg and add oil, vinegar, and water.

  3. Mix the wet and dry ingredients together in the mixer until the dough comes together and pulls away from the sides.

  4. Cover and let rest for at least one hour or up to two days.


  1. Caramelize onions by cooking in a pot on med/low for 30-45 minutes, stirring occasionally to ensure they do not burn.  

  2. Prepare mashed potatoes to your liking. They can be smooth or chunky and spiced any way you’d like.

  3. Mix the onions and potatoes together.

  4. Grate your cheese of choice, reserving some to top knishes later,  into the potatoes and set aside. The filling is easiest to use if made the day before.

Knish Procedure:

  1. Roll dough thin, ⅛ - ¼ “, in a rectangle shape.

  2. Add filling in a line across the long side of the dough.

  3. Roll the dough over the filling.

  4. Cut every 4”.

  5. Stretch dough over the top and bottom and press down with your palm.

  6. Grate extra cheese on top before baking.

  7. Bake knishes at 350 for 30-35 minutes

    Thank you to Rise Above Bakery for making picnic knishes & sharing the recipe! We hope you enjoy....

Fresh at Market August 18th

We'll have okra, tomatoes, peppers - look for bells, shishitos & more - eggplant, squash & zucchini, cucumbers, acorn & delicate squash, spaghetti squash, wax beans, tomatillos, speckled crisp apples, basil, parsley, sage, swiss chard, scallions, fresh bouquets, mushrooms, blueberries, potatoes, watercress, fennel, bok choy, purslane & more fresh produce. Hillbilly Shirmp Market will have halibut, salmon, grouper, cod, red snapper, tuna, scallops, shrimp, crab meat, and frozen crab cakes, peeled & deveined shrimp fresh from the North Carolina Coast, & Eat Pique is bringing cheese spreads made with local ingredients along with their pickled mustard seeds. Come sample their spicy spread made with peppers fermented by Our Daily Kraut & their 'Everything Bagel' spread at market!

Compost Now will be with us again this week! They are a local doorstep collection service in Asheville who help households, offices, and restaurants turn their compostables into compost. Catch them at market for a demo & learn more about the beauty of composting.

THANK YOU TO RISE ABOVE DELI for joining us as a Market Sponsor for the rest of the season. Many of you met Brandon & Montana as market vendors last season -- these days, their fresh baked bread makes a variety of traditional & not so traditional deli sandwiches in the space they share with Hillman Beer at 25 Sweeten Creek Road. They are still dedicated to serving their customers the finest, made from scratch food, & if you've not yet dropped by to try it, we suggest adding it to your weekend list.

(Rise Above Deli is also catering our Summer Snacks & Storytime picnic next week! Stop by market August 25th for knishes made with potatoes from John's Berry Patch, onions from Stonecrop Garden & Round Mountain Creamery cheese.)

We're seeking Day Sponsors! If you or your business would like to join us in promoting sustainable, local food, supporting our local food system and local economy and the makers, farmers, growers & bakers who make it all possible, come talk to us at market, email us at, or visit our website. Our $50-level Day Sponsorship is recognized with a space at market to engage with our market community & an advertisement in our weekly newsletter.


E.A.T. Recipes / Blueberry Zucchini Pancakes

What's better to start a summer day than blueberry pancakes? We added another currently plentiful ingredient to this version -- grated zucchini! Find blueberries & zucchini around the market as well as your eggs, goat's milk & honey to top them. 

Prep time: 15 minutes
Cook time: 5 minutes / batch
Yields 14 pancakes

1 ½  cups of your favorite flour
2 tablespoons sugar (or maple syrup)
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 ¼  cups of your favorite milk (we suggest goat’s milk!)
1 cup grated zucchini
1 teaspoon vanilla extract
1 ½ cups fresh blueberries

  1. In a large bowl, combine your flour, sugar, baking powder & salt. Combine the egg, buttermilk, grated zucchini & vanilla. Stir into dry ingredients just until moistened.

  2. Pour batter by 1/4 cupfuls onto your skillet or hot griddle coated with butter or your choice of oil.  Sprinkle with blueberries. When bubbles appear on top, flip your pancakes & cook until second side is golden. Serve with honey or maple syrup (& any leftover blueberries!).


Fresh at Market June 30th


Kick off your Fourth of July weekend at Market! 


Hillbilly Shrimp Market is bringing crab cakes, Mrs. B's Homestyle will have pie, pickled mustard seeds from Eat Pique, meat to grill from Reeves Home Place Farm, freshly baked bread & baked goods, festive berries & plenty of summertime produce around the market. If you're going somewhere for the weekend, bring your host a jar of local honey from Bee Tree Farm or real pickles from Our Daily Kraut, a plant start from Finally Farm or Rooted Earth Farm, a sweet bag of bagels from Home Free Bagels, mushrooms from Pisgah Gourmet or a bottle of balsamic from Highland Gourmet.  

What's in season? Look for beans, celery, summer squash & zucchini, kale, chard, mustard greens, butterhead & red lettuce, salad mix, onions, mints, herbs & more. The summer bounty has started! 

Help us welcome new vendor Vegetable Kingdom! They'll be at market tomorrow with jarred, shelf stable Gumbo, Creole, Massaman Curry, Brunswick Stew, salad dressings, chutney, jam, relish & more. Learn more here

We're seeking community partners and market sponsors! If you or your business would like to join us in promoting sustainable, local food, supporting our local food system and local economy and the makers, farmers, growers & bakers who make it all possible, come talk to us at market, email us at, or visit our website.  We recognize business sponsors by offering you market space for publicity, promotional mentions, highlighting you in these newsletters, inclusion on new printed material, and with regularly scheduled social media posts over the course of our five-month season. Thank you to Dogwood AllianceHidden River Events, Carolina Farm Credit & Village Wayside for sponsoring already! 

 Soil Songs' arrangement up for the bid

At this Friday's market, we'll have an arrangement of locally grown flowers & foliage from Soil Songs Florals up for (silent) auction! Come get your bid in, it's open all of market, 3 - 6 pm. Soil Songs is an artistically driven floral service based in Asheville that focuses on using sustainably grown flowers. The create unique weekly arrangements & design florals for weddings, events and installations. Contact for more information or check them out on Instagram (@soil_songs).

How do you get to market?

We're happy to be a neighborhood market, one where many can walk or bike from home. We're glad, too, to be a stop on the way to or from work. But did you know we're right off the ART bus line? There's a stop right on our doorstep


Guitarist, arranger, and educator Andy Jurik actively explores the intersection of classical and popular music. His recent performances include the ASCAP-award wining Southern Exposure concert series, Brevard College, the Wired Music series, Central Piedmont Community College, the ArtFields Festival, the Southern Guitar Festival, the 2015 JASPER Artist of the Year awards, and the Candlelight Concert series at Charleston Unitarian. Enthusiastic about the possibilities of chamber music, Andy performs in Demeler (w/ Rachel Hansbury, voice) and Duo Cortado (w/ Devin Sherman, guitar).