Flat Rock Tailgate Market News - May 19, 2011

THE FLAT ROCK TAILGATE MARKET

Thursday, May 19th - 3:00 to 6:00 p.m.

What you'll find this week - Gorgeous greens, plants in abundance, strawberries and a special book-signing

Bill Hunt of Kay Farm - Even larger heads of romaine and red leaf lettuce, luscious strawberries, herbs and onions

Wells Shealy of Three Arrows Farm and Cattle Company - This week we will have sirloin tip steak, cube steak, stew beef, sirloin tip roast, chuck roast, rump roast, brisket, ground beef, hamburger patties, and soup bones

Susan and Nick Nichols of Highlander Farm just announced they will have the first of their spring chickens at the market today, Thursday, May 19! Get your fresh, farm raised whole chickens for $3.50 per pound today!

Greg Carter of Deep Woods Mushrooms - I am planning on being there with fresh Shiitakes and anything I can find in the woods worth eating

Lisa Marvel of Marvelous Pies - This week I will bring fresh picked gallons of strawberries...last week I brought 10 and sold out quick, so I will try 15 or so this week. I will bring fresh strawberry pies, chess pies, mini bundt cakes and mini kentucky derby pies.




Frank Dezzutto of Old Rose Treasures Farm - Antique roses, free range eggs, baby beet greens, baby bac choi, arugula

Richard Kouyoumjian of Good Things Grow Here - Butter crunch and red leaf heading lettuce, young broccoli rabe, radish, baby bok choy, green garlic, exquisite colored eggs.

Lisa Laughter of Shepherds' Flock Farm - I'll have strawberries(weather permitting). I will also have salad bow lettuce and mixed greens. I will be featuring two new samples of my jellies, tropical pear jam and a tropical fruit jam with mangos and pears. There will also be tomatoe pies, and homemade biscuits, and lets not forget the lavender tea and those chicken eggs. I cant wait to see everyone Thursday.

Ghislaine Mahler of Ma Belle France - Asparagus Soup, Mushroom Soup, Ratatouille, Chilled Carrot-Pineapple Soup, Chilled Cucumber-Mint soup, delicious Quiches (4 kinds), Pissaladiere (a savory specialty from southern France). For dessert: my scrumptious Reine de Saba cake (chocolate-almond) and fresh fruit tarts.

Paul and Simone Shoemaker of Holly Spring Farm and Nursery - We will have two new Spring offerings this week: sweet and crisp Kohlrabi, and, sweet and tender new baby Carrots, as well as, Asparagus, Lettuce, Sugar Snap Peas, and a healthful selection of various greens, including: Collards, Kale, Swiss Chard, and Tatsoi.

What else?... baked goods, goat and cow cheeses, shrimp and seafood, fresh farm eggs, lamb, flowers, prepared Greek food.

Special Event - Book Signing

Farm Fresh North Carolina - by Diane Daniel

The Go-To Guide to Great Farmers' Markets, Farm Stands, Farms, Apple Orchards, U-Picks, Kids' Activities, Lodging, Dining, Choose-and-Cut Christmas Trees, Vineyards and Wineries, and More

Diane also is participating in the Blue Ridge Bookfest this weekend at Blue Ridge Community College. Admission is free, and she'll be giving a "Farm Fresh NC" narrated photo presentation at 2:15 p.m. Saturday (May 21) in the Killian Building Library. Bookfest info at www.blueridgebookfest.org.

Come say hello to Diane and pick up your own signed copy of this hot-off-the-press wonderful guide to our local growers and much more.

Diane also is participating in the Blue Ridge Bookfest this weekend at Blue Ridge Community College. Admission is free, and she'll be giving a "Farm Fresh NC" narrated photo presentation at 2:15 p.m. Saturday (May 21) in the Killian Building Library. Bookfest info at www.blueridgebookfest.org.

Bring a basket. Bring a friend

Eat fresh. Eat local

Flat Rock Tailgate Market News - April 29, 2010

The Flat Rock Tailgate Market
Thursday, April 29th
3 - 6 pm


Tomatoes in April?!? Yes!! Get your local, organic, vine ripened tomatoes along with cucumbers, arugula, asparagus, the first harvest of spring lettuce, spinach, wheat berries and if the rains were good to us. . .morel mushrooms.

Baked Goods: Brick oven breads, savory tartlets, organic cookies & scones. Fresh local strawberry pies and middle eastern pastries too.

Meats & Seafood: Angus beef, thick cut pork shops (& every other cut available too) pasture raised heritage chicken, free-range eggs, lamb, shrimp, scallops, whole fish & fillets.

Market Favorites: Gourmet mustard, pickled peppers, jams & jellies, handmade cheeses & dried mushrooms.

Plants: Antique roses, native plants, annuals & perennials ready for spring planting. Curly willow & pussy willows for indoor decorating.

Gayann is back and will delight you with her prepared entrees like, Chicken Gruyere Gratin, Spaghetti sauce with sausage & meatballs, Red Pepper Parmesan Soup just to name a few!


Lasagna with Asparagus, Leeks, and Morels

2 Tbs Butter (1/4 stick) divided
2 Med Leeks (white/pale green only) thinly sliced
1 Lb Asparagus, trimmed, cut into 1” pieces
4 Oz Fresh Morel Mushrooms and/or Shiitakes coarsely chopped
2 tsp Fresh Thyme, chopped 1 Bay Leaf
3 ½ C Stock 1 ½ C Heavy Cream
2 Tbs All Purpose Flour ¾ tsp Grated Nutmeg
1 - 9 oz package No-Cook Lasagna Noodles
1 ¼ C Grated Parmesan Cheese

Melt 1 Tbs Butter in heavy large skillet over medium heat. Add leeks: cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining tablespoon butter in same skillet. Add asparagus, mushrooms and thyme. Sprinkle with salt & pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks & toss. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens slightly, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt & pepper. (Vegetables & sauce can be made 2 hours ahead. Let stand at room temperature.)

Preheat oven to 375 degrees. Coat 5 quart casserole with vegetable oil spray. Spoon 1 cup sauce into casserole. Place 4 noodles atop sauce (allow space for expansion). Scatter ½ vegetable mixture over, spreading in even layer, drizzle 1/3 of remaining sauce over. Sprinkle 1/3 grated cheese. Repeat layering (reserving the last 1/3 of the grated cheese for later) and finish with remaining sauce over lasagna.

Cover tightly with foil. Bake until noodles are tender, about 40 minutes. Uncover and top with reserved cheese. Bake until sauce is bubbling and cheese begins to brown, about 15 – 20 minutes. Let stand at room temperature 10 minutes before serving.

Ingredient tip: If fresh morel mushrooms are unavailable, pour 2 cups boiling water over 1 oz dried morel mushrooms and let stand until the mushrooms are soft, about 30 minutes. Drain mushrooms reserving liquid and squeeze dry before chopping. Use reserved liquid as part of the stock, it has a lot of flavor.

Mark your calendar for Saturday, May 1st for Three Arrows Farm & Cattle Company's grand opening of their farm store. Festivities start at 9 a.m. with blue grass music from 11-2, free samples, produce vendors & more. Follow the signs on Little River Road. For more information, stop by their booth at the market.

Support Your Local Farmer
Remember, Fresh is Best
SEE YOU AT THE MARKET

Flat Rock Tailgate Market News - April 22, 2010 - Opening Day!

Opening Day of The Flat Rock Tailgate Market
Thursday, April 22
Happy Earth Day!
3 - 6 pm

Don't miss the opening day of the Flat Rock Tailgate Market, celebrating it's 4th year! We'll open with a bang with many returning vendors and a few new ones. Yes, there are even a few surprises in store for you! Don't forget your shopping bags and baskets and be prepared to shop for plants, maple trees, fish from Jamie, fresh eggs, jams and jellies, mushrooms, lamb, chicken, beef, pies, salad greens, asparagus, herbs, baked goods and more.

As the season progresses, more and more fresh, local fruits and vegetables will be added to the list. Be sure to check this newsletter each week to find out what will be available. Tell you friends, put it on Facebook and Twitter, come one, come all! We want this year to be the biggest and best Market ever! Why go to the supermarket when you have the Flat Rock Tailgate Market!?

Come see your old friends and make new ones!


Support Your Local Farmer
Remember, Fresh is Best

Flat Rock Tailgate Market News - Sept. 10, 2009

Flat Rock Tailgate Market
Thursday, September 10, 3 to 6 p.m.

Enjoy End of Summer/Beginning of Fall Crops

Visit Mollie LeBude - September's Vendor of the Month
with free roasted vegetables and pie samples, recipes and storing and cooking of winter squash, pumpkins, butternut, acorn squash, bell peppers, Italian basil, lemon basil ad corn shocks for decorating.

Other Produce:
Full flavored tomatoes, romas for roasting and quantities for sauces and canning, asparagus, lettuce, melons, lima beans, stringless hericot vert, yellow wax beans, and Italian flat beans. Blue potatoes, red okra, eggplant and still some summer squash, shiitake and wild mushrooms, and hot ceyenne peppers.

Prepared Food:
Dessert First with amazing desserts. tomato sauce with meatballs and sausage, chicken wrapped in bacon with rice and white wine gravy, roasted red pepper soup, tomato basil soup, butternut squash bisque, herb bread ($3.50 from $4.00), bakery bread, cookies and tarts, mustard, jams and jellies, bbq sauce, ketchup, spiced pineapple, dried tomatoes, dog bones, chocolate covered pretzels and NEW this week is chocolate and peanut butter candy (Buckeyes).

Welcome New Vendor
Wells Shealy of Three Arrows Farm in Flat Rock is our new vendor offering all natural Angus beef. Enjoy ground beef, select cuts, roasts, ribs, cute steaks and more!

And More:
Maple trees, fresh cut flowers, herb plants, honey, eggs, lamb, chicken, shrimp, fish, scallops, goat cheese.


ORGANIC APPLES WILL BE HERE NEXT WEEK!

Eat Fresh - Eat Local

Sorry, no sales before 3:00 p.m.

After 4 p.m. there's still an abundance of 1st grade products to choose from and a lot more parking spaces!! See you there.

Flat Rock Tailgate Market News - July 23, 2009

More tomatoes are coming in!

Early tomatoes, heirlooms & "tasty little salad tomatoes" will be available this week at the Flat Rock Tailgate Market. According to our resident tomato expert, Paul Shoemaker, the cool nights & warm dry days in July have been the ideal growing climate for tomatoes here in Western North Carolina. So expect a good crop this year.

Plenty of zucchini, summer squashes, cucumbers, green & yellow beans, sweet corn, beets, cabbage, radishes, garlic, onions, shiitake & wild mushrooms along with a selection of different types of lettuce will be available.

Get some organic strawberries, blueberries & blackberries to top your ice cream or baked into pies, crisps or crumbles. Lisa will have her jams & jellies and some cool ice tea or lemonade.

Fresh Seafood, Chicken & Lamb
Lot's of choices here: shrimp, scallops, a variety of whole fish & fillets. You can find farm raised lamb, chicken & fresh eggs too. Don't forget the locally made chevre' & feta goat cheese.

Baked Goods
Bring home some Lebanese snowballs, manoushi (herb bread w/feta, tomatoes & onion), pita bread, spinach & herb pies, hearth baked breads or cookies. Locally grown fruit tarts, crumb bars & cakes with a "pick your own" sampler box by Kristin. Jane will be here this week with her herbed cookies & crackers.

There's a beautiful selection of fresh cut flowers & hanging baskets not to mention herb, perennial plants, day lilies & Japanese maples ready for planting.

Food, Inc. (the movie)

This movie probes the question: "How much do we know about the food we buy at our local supermarkets & serve to our families?" It takes a look a big aggro. business and it's effects on what we eat. Just another reason to buy locally grown & raised foods. Highly recommended viewing by Molly Sharp & David Voorhees. Now showing for a limited time at the Carolina Cinemas (formerly known as the Hollywood Theaters) in Asheville. Official Food, Inc. Movie Site

Eat Fresh - Eat Local

Sorry, no sales before 3:00 p.m.

Come After 4:00 p.m. for Convenient Parking

Visit our Webpage - The Flat Rock Tailgate Market