Hayrides, fishing, wine tastings, cooking demos and berry-picking are just a sampling of the events lined up for this year’s tour, which showcases more than 20 small-scale, local farms.
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
The perennial’s tart edible stalks lend themselves to everything from pies to pickles, and its robust root systems make it an ideal plant for sharing with friends.
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.