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cheese from Looking Glass Creamery

This recipe comes from Events Coordinator Erica Shanks. Use your favorite local cheeses. Erica recommends Ashe County Cheddar—and making space for a long nap after eating it!

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honey

This recipe comes from Operations Coordinator Taylor Millington (via Host the Toast blog). Local honey and eggs are abundant at farmers markets right now.

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pumpkin pie

This recipe comes from Growing Minds Program Coordinator Debbi Timson. You can use local pumpkin or winter squash, such as butternut, to make the filling. (The pie pictured was made with candy roaster squash grown by Debbi’s grandsons!)

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This recipe comes from Molly Nicholie, Local Food Campaign Director (who got it from Charlie Jackson, Executive Director).

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cilantro

This Thanksgiving recipe comes from Amy Marion in ASAP’s Local Food Research Center. Read the rest of this entry »

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sweet potatoes

This Thanksgiving recipe comes from Amy Marion in ASAP’s Local Food Research Center.

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This Thanksgiving recipe comes from Events Coordinator Amy DeCamp.

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corn from McConnell Farms

This Thanksgiving recipe comes from Emily Jackson, Development Director and Program Director for Growing Minds Farm to School

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celery

This Thanksgiving recipe comes from Communications Coordinator Sarah Hart. Celery is an integral but bit player in many Thanksgiving dishes (stuffing, stock), but this recipe lets the vegetable shine on its own. 

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The classic apple pie recipe below comes from Amy Marion in ASAP’s Local Food Research Center.

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