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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. 

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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.”

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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!

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Wednesday August 1st, 2012 16:12 It’s Get Local ‘Mater Month!

Hey tomato lovers! Did you know that there are, without exaggeration, nearly 1,000 varieties from which you can choose a favorite—there are thought to be 600+ heirloom varieties alone! While every single one isn’t available locally, you’ll have the opportunity to buy and taste an impressive number this month.

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Wednesday July 4th, 2012 13:20 Get Local Gets Berry Cool!

One can’t-miss sign of summer? Bold berries—from nearly-black blackberries to blue-hued blueberries to rosy-red raspberries—which are popping up now at area farmers tailgate markets and on the menus of Appalachian Grown™ partner restaurants! Local wineberries and mulberries can be found, too. All get the spotlight in our Get Local initiative this month.

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Tuesday June 19th, 2012 12:07 Mushroom Mania!

Get Local mushroom month is going strong. Mushrooms are popping up at area farmers tailgate markets all across the region (and selling fast), as well as on the menus of Appalachian Grown partner restaurants. In honor of the occasion, Alan Muskat—the Mushroom Man—recently hosted a special wild mushroom walk. ASAP was fortunate enough to attend and bring this report back to you:

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Tuesday June 5th, 2012 17:22 It’s Mushroom Month!

Unlike many agricultural areas in the country, Western North Carolina is home to prime farmland and another important resource: forests. Area forests provide just the right habitat for mushrooms and other distinctive foods to thrive. Much of the area’s forestland is owned and managed by farmers, but it is also utilized by skilled, responsible foragers. That’s why we’re highlighting both cultivated and wild local mushrooms in our Get Local initiative this month!

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Friday June 1st, 2012 09:37 True Love & Homegrown Tomatoes!

Tomato plants are now in the ground of Western North Carolina’s farms and gardens. Unfortunately, we can’t do anything to speed up the growing process. But, we can offer news to keep excitement of the summer favorite’s arrival building: advance tickets are now on sale for our Homegrown Tomato Contest, to be held August 11 from 2 until 5 pm at the Market Place in downtown Asheville. The event is scheduled in conjunction with Get Local, which will highlight, you guessed it, tomatoes in August!

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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!

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Thursday May 3rd, 2012 17:04 Lettuce Get Local!

Western North Carolina’s farmers and chefs are out to prove that lettuce can be a lofty vegetable. Farmers grow dozens of colorful, flavorful types and varieties—from Bibb to Romaine and Black Seeded Simpson to Lolla Rosa. Chefs embrace these offerings, even lesser-known heirlooms, and elevate them in all types of dishes. Farmers and chefs are joining with our May Get Local initiative to encourage showing lettuces love.

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