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Stepp's Plants

Each Thursday, ASAP’s programs take you behind the scenes of their work. Our development department has the opportunity to hear about ASAP’s impact first-hand from farmers. This week, they share Larry Stepp’s encouraging story to show that we can transform our food system with your support.

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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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In: Connecting With ASAP, Get Local!, RecipesNo Comments
April is Get Local Ramp Month!

“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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In: Connecting With ASAP, Get Local!, Recipes(1) Comment

April is the only time of year for local ramps, members of the onion family found growing wild in forests and cultivated on forestland. So naturally, we’ll shine the light on the region’s beloved early-spring vegetable this month. Ramps are one of two new local forest products highlighted this year—mushrooms will be featured in June.

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In: Connecting With ASAP, Get Local!No Comments