Farm to Fender

Nice to see food trucks around the south side of town. Grabbed some lunch and we were pleasantly surprised! Torn between the choices, but this won’t be a problem as we’ll be back to try them all. Today we had the Hickory Nut Gap Farms Smoked Brisket Sandwich with Yeti Sauce & choice of side had to be the Collard Greens. Brisket was tender as it should be — you can tell it’s been slow cooked/​smoked – it was tender as it should be!
I had the Smoked Shrimp Tacos with fresh greens, jicama slaw served with black beans and rice (had to add the Collards Greens, too!) Fresh, original, tasty! Enjoyed chatting with Ben (who runs The Asheville Commissary) over a pint or two of local beers — today we had the Pisgah Grey Beard IPA.
Great spot — love that you can go inside to order and take it home or hang at The Asheville Commissary’s bar and have a few beers while you enjoy great food. The outside deck will be great this Fall.
Look forward to enjoying many of Jeremiah’s creations from Farm to Fender!

This was the first truck at the vegan festival, that I ordered from without going on Unilocal first. I ordered the sweet potato black bean burger with sage and chipotle grilled banana with the side of watermelon and honey pickled fennel salad. The burger was phenomenal! The burger was not dry, not bland and the bun was not cold. The chef was very friendly too, I was standing near the window for shade and he asked me what my order was and reassured that it was coming soon. I wasn’t rushing him at all! I was just watching them cook and assemble the dishes. I asked them to cut it into fours and I was extremely impressed with each quarter of the burger sharing the exact same ingredients; usually one side of the burger has most of the goodies while the other side is lacking. The consistency of each quarter was very pleasing. Overall, this has been the best veggie burger I had off a food truck.

We are using Farm to Fender for our wedding. I think that’s as high of a compliment I can give. Their BRISKET is amazing. The owner is super cool, but professional– you can tell he loves his business. At the tasting for our wedding, the crab crostinis and collards were standouts.
Really excited about the Asheville Commissary brick and mortar location they are starting out (where CinnTom’s used to be) where they will have rotating food trucks. The inside looks so nice.

Do not miss this experience. F2 °F is worth a drive from all corners of the city. The food and friendly service is top notch. Great news they have found a permanent location on Sweeten Creek. Their food is creative and locally sourced. The brisket is best I’ve ever had and you can never go wrong with any of the specials. If you like hand cut chips, you have to try theirs. Additionally, my company has used F2 °F to cater events and the results are always awesome.

Great burger and sides. Convenient location in South Asheville to grab a bite with a new place to sit down a relax. Would definitely recommend!

One of my favorite food trucks! Last night they were parked at Southern Appalachian Brewery and delivered top shelf quality! Made to order and always amazing. I had their burger special of the night along with the fresh cut potato chips. The guy in the truck said he was the executive chef for 4 restaurants in Charleston previously and you can tell this guy knows what he is doing!

Man have I been looking forward to eating their food! Have missed their truck on a couple of occassions. Apparently Asheville has some pretty strict regulations on food trucks (to protect mortar and brick restaurants) so they mosey around to different areas. This Saturday I went apple picking at Stepps when, bam, holy cr@p that’s Farm to Fender. The team is led by a very experienced chef Jeremiah Jackson, assisted by friend Ben. Produce is purchased from about 14 local farms. Unlike most food trucks where what’s listed on the board is what they have, these guys have a definitive menu as well. Daily specials, tacos, 2^nd breakfast and sandwiches.
What we had: Hickory Nut Gap Farms Smoked Brisket Sandwich ($ 9) — perfectly tender, flavorful birsket with their homemade Yeti sauce and tobacco onions + side of hand cut chips. Good lord that was a great sandwich!
Flying Goat BLT ($ 8) — a fried green tomato blt with goat cheese and greens — what my group deemed the best fried green tomato sandwich they had ever had.
Bullfrog Sandwich ($ 8) — apple, avocado, alfalfa sprouts, spinach and walnut pesto — super healthy and delicious.
Handcut chips side order ($ 2.50) because they were so good we had to get more.
Blue Sky organic soda ($ 2.50) the black cherry and cream sodas are great.
This will probably sound cheesy but Jeremiah and Ben really look like they’re having a blast when they work. Super friendly and chat up the crowds. If you happen to be at the right place at the right time — you must try their food — you won’t regret it!