ASAP | From Here | Appalachian Sustainable Agriculture Project

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!

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Sunday, April 22, was all about local ramps (April’s Get Local featured food) at Early Girl Eatery! They made their way into biscuits, sticky rice, jam, you name it thanks to the talents of James Beard Award-winning chefs Andrea Reusing of the Lantern in Chapel Hill and Robert Stehling of the Hominy Grill in Charleston and Early Girl staff.

The ASAP benefit dinner, officially titled In Celebration of Ramps, featured four fantastic courses and delicious wines; BIG thanks to the farmers who provided local products—from additional produce to meat, fish, and cheese—and Sour Grapes Wine. And, of course, thanks to the chefs, Early Girl, and everyone who attended! Find a photo album from the event HERE, and keep reading for a ramps recipe from Chef Reusing.

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“I think they’re best paired with wild mushrooms and goat feta cheese over a protein, freshly picked and cooked over an open fire in a cast iron skillet with a big chunk of bacon and a few potatoes, or in a cornbread stuffing.”

What’s John Stehling—who owns Appalachian Grown™ partner restaurant Early Girl Eatery with his wife, Julie—talking about? Ramps, of course! (Keep reading for one of their favorite ramp recipes!)

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Looking for a refreshing treat to beat this heat + a way to use local spinach from market at the same time? Look no further than our Greens and Berries Smoothie! It’s perfect for adults and kids alike. In fact, children at Cullowhee Valley School in Jackson County have been preparing the smoothies through our Growing Minds Farm to School Program. The verdict? Delicious!

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Get Local honey month is winding down. But, don’t worry, ASAP has a sweet sendoff planned for the sweet stuff! Not only is Laurey’s Gourmet Comfort Food hosting A Taste of Honey this Thursday, January 26, from 6-9 pm (click for all the details, including how to snag a ticket), but William Dissen, chef and owner of The Market Place in downtown Asheville, has put together tips for cooking with honey just for you! What’s more, he has given us an amazing Market Place coupon to share with our FromHere e-newsletter subscribers! (More deals will follow in the future, so it’s never too late to subscribe!)

“Local honey has a much deeper richness than its store-bought counterparts,” William says. In other words, it’s a must-have in the kitchen. Here are his top three tips for cooking with the natural sweetener:

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Looking to create a delicious and auspicious New Year’s meal? Our quick guide will help you find just what you need—straight from a local farm, of course!

Go Greens
Even if you’re the meat and potatoes type, you’ll want to work a little something green onto your plate this New Year’s. Superstition says that consuming leafy greens—which resemble folded money—will help usher in riches. Local “bills” may still be found on the shelves of select area groceries, as well as year-round farm stands. Search for your favorite variety using our online Local Food Guide.

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