For immediate release
ASHEVILLE, NC (April 2, 2014)—This April look for roots on farmers market tables and at Appalachian Grown™ partner restaurants during ASAP’s Get Local roots month. Local roots – from beets and carrots to radishes and turnips – are some of the first veggies of the season to get snapped up by local chefs. Served roasted, puréed in soups, and fresh on salads with local greens, they say springtime on a plate.
Trying local roots will keep you busy all month long as the early radish and turnip crops will give way to fresh beets and carrots later in the month. Local chefs are still using storage crops like sweet potatoes on their menus and don’t forget about specialty roots like ginger and turmeric.
Think roots aren’t for dessert? Think again! The Hop Ice Cream Cafe is serving up both a beet swirl ice cream (with local red and golden beets) as well as a sweet beet ice cream – both flavors are available in dairy and vegan varieties. Ask The Hop about Appalachian Grown certified farms that they source from for their ice cream! Visit The Hop at both their locations on Merrimon Avenue and in West Asheville as well as at the Mother Earth News Fair on April 12 and 13 at the WNC Agricultural Center.
ASAP is a supporting partner of the Mother Earth News Fair and we will be joined by will be joined by many Appalachian Grown farms and retailers at the fair. Our booth will be the first place to pick up the 2014 Local Food Guide-hot off the press!
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