Ramps fans rejoice: Harvest time is here for the region’s beloved early-spring vegetables, which are found growing wild in forests and cultivated on forestland. Their harvest is short—only two to three weeks. But, that won’t stop area Appalachian Grown™ partner restaurants from reveling in ramps this month. In fact, the Get Local celebration, like the veggies of honor, will be bold: Ramps’ flavor can be described as a mix of onion and garlic.
ASAP | From Here | Appalachian Sustainable Agriculture Project
Thousands of miles fresher
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Wednesday April 17th, 2013 14:57 Get Local and Revel in Ramps (Recipe Included!)
Wednesday December 5th, 2012 16:52 Local Latkes (Recipe Included)!
Chef Brian Ross of the soon-to-open Dough has been a long-time participant in our Growing Minds Farm to School Cooking Program! He recently said goodbye to November’s Get Local @ School potato month by making potato latkes with his son’s classroom at Avery’s Creek Elementary. And he shared the recipe just in time for us to share with you before Hanukkah begins Saturday! Keep reading for his story and how-to.
Tuesday October 16th, 2012 14:50 Biltmore Shares Their Cool Cabbage and Apple Salad Recipe!
As part of Biltmore’s sponsorship of our upcoming Growing Minds’ Farm to School Institute (November 10), their executive chef, Damien Cavicchi, will lead a workshop on cooking in the classroom with local produce. He just sent over the recipe that he’ll prepare, and it’s too good to keep to ourselves! This Cool Cabbage and Apple Salad features local cabbage (the Get Local @ School item for October), local apples, and local carrots! Remember, the institute registration deadline is near: October 22; click to sign up now.
Wednesday October 10th, 2012 14:11 Beyond What’s Fresh: A Recipe from North Asheville Tailgate Market!
You’ll know from this week’s regular Fresh at Farmers Markets posting that local farms continue to bring fresh produce and proteins of all kinds to tailgates. Specifically, fall must-haves like stew meats, winter squash, and apples abound. But let’s go beyond what’s fresh!
Thursday October 4th, 2012 15:59 Get Local Apples & Make Apple Fritters! (Recipe Included)
Apple anxiety dominated this spring, thanks to a late freeze. But the worry has passed now that fall and the crop are here. “We did lose fruit due to frost and freeze damage,” shares Rick Jordan, an apple consultant for area farmers and owner/operator of Deerwood Nursery and Farms in Henderson County, “but there are still plenty of apples out there available.”
Wednesday August 8th, 2012 09:00 Chef Dissen’s Heirloom Tomato “Eau de Vie” Recipe
Our Homegrown Tomato Contest and Party, in partnership with the Market Place, is just around the corner: Saturday, August 11! If you haven’t reserved your spot in the contest or purchased your ticket to munch and mingle, click the link above! Market Place’s executive chef and owner, William Dissen, spilled the beans about the event menu in this week’s Eatin’ in Season via Mountain Xpress. Click for the party sneak peek and keep reading to snag the recipe for his tantalizing tomato cocktail!
Monday July 16th, 2012 14:23 Fresh at Farmers Markets This Week (Recipe Included!)
Peppers—hot and not—are popping up at farmers tailgate markets across WNC! From sweet bells to spicy jalapenos, you can find many types and varieties now. Keep your eyes open for unexpected colors, too. Purple bell peppers were spotted from several vendors last week, including Blue Ribbon Farm (Asheville City Market, Montford Farmers Market) and Paper Crane Farm (Asheville City Market, West Asheville Tailgate Market).
Tuesday July 10th, 2012 13:31 Chef Nate Gets Grilling at Asheville City Market
Last Saturday, Chef Nate Allen from Knife & Fork proved that you can grill just about anything, and, of course, that it’s always best to use fresh local ingredients! He gathered ALL the produce from different vendors at Asheville City Market: watermelon from Earthlife Farm, radicchio from Firefly Farm, celery from Flying Cloud Farm, spring onions from Ten Mile Farm, and tomatoes from Green Toe Ground Farm.
We want to know: Are you grilling with local ingredients this summer? What’s the most unique food you’ve grilled up?
Friday June 29th, 2012 13:53 From Cabbage to Sauerkraut!
Area farmers tailgate markets are definitely in full swing. In addition to offering fresh local produce, meats and cheeses, and other food and artisan products, summertime tailgates feature musical entertainment, kids activities, and cooking demonstrations! Our summer communications intern, Emma, recently attended a sauerkraut making workshop at Oakley Farmers Market, and she’s passing on what she learned:
Wednesday May 16th, 2012 12:29 Local Frisee and Strawberry Salad
In honor of Get Local lettuces month (this month!), Peter Pollay has been featuring local lettuces in salads on his menu at Posana Cafe in downtown Asheville! His favorite variety? Lolla Rossa, a loose lettuce with bright magenta-red edges.
But, he doesn’t stop there. Peter also likes to use another leafy green in his salads available at tailgate markets and select stores this time of year: frisee. Although often mistaken for a lettuce, frisee is actually an edive. It pairs well with local strawberries, still abundant at markets, stores, and roadside stands now. Thanks to Peter for sharing his recipe!