Some of Western North Carolina’s freshest spring ingredients are found outside the garden.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
When the weather outside is frosty, simmering food on wood stoves or in slow cookers is a comforting option.
Southern tradition brings winter greens to Asheville’s New Year’s tables, but other cultures also embrace this abundant cold-weather food source.
From root to leaf, this Western North Carolina root crop has culinary uses far beyond the traditional brown sugar and marshmallow holiday treatment.