The name “tailgate market” comes from a feature of the wooden wagons of the 1800s, which were built with a rear gate that opened to the side, causing it to wave back and forth like a tail. Farmers and entrepreneurs sold their goods out of the tailgate, and could also use the wagon as a living-sleeping-dining space. Today, the term still refers to a place where goods are exchanged, or a space to be in community, usually involving food, while on the move. 

In the Asheville area, we are fortunate to have wonderful tailgate markets offering farm-fresh foods. They open from April through November, covering the abundant seasons of spring, summer, and autumn. The luxuriant produce and provisions offered are best enjoyed very simply, however, on occasion we do like to gild the lily—so we offer this dishes for spring.

When shopping, please support our local farmers and makers … supporting our neighbors supports you too!

Serves 6

Dressing:

8 ounces strawberries, hulled and rinsed

1 teaspoon kosher salt

¼ teaspoon ground black pepper

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

1 tablespoon apple cider vinegar

1 teaspoon organic sugar

½ cup olive oil

Salad:

6 handfuls mixed salad greens

½ cup thinly sliced red onion

½ cup strawberries, quartered

½ cup toasted slivered almonds

Put all dressing ingredients in a blender and blend until smooth. Taste and adjust salt and pepper to your liking. This should make about 1½ cups. Add about half of the dressing to the greens, onions and strawberries, and gently toss. Garnish with almonds on top. Serve with extra dressing on the side.