Small Bites

With spring come dreams of living off the land: One opportunity to do so profitably comes courtesy of the Appalachian Sustainable Agriculture Project, which this year will realize a long-held goal of establishing a citywide market featuring Western North Carolina products. ASAP is inviting farmers and crafters to apply for a spot at the market, which will convene every Saturday morning, starting April 19, at the Asheville Public Works Building (161 S. Charlotte St.). Vendors living within 60 miles of Asheville are given first shot at spaces, and vendors are required to make or grow everything they sell. For more information, call 348-0340 or visit www.asapconnections.org. The application deadline is March 17.


It’s definitely spring when chefs trade their boar for lamb, one of three featured menu items planned for Sugo‘s upcoming wine dinner. Sugo, in conjunction with Cody Stokes of Fine Wine Trading Co. and wine importer John-David Headrick, will present its five-course celebration of the season on Wednesday, March 26, at 7 p.m. To make reservations for the $65 dinner, call 251-5552, or e-mail info@sugoasheville.com.


Former Earth Fare grocery manager—and all-around natural-foods go-to guy—Randy Talley has opened an organic-oriented café in the corner space at 5 Broadway in Asheville, most recently occupied by CF Chan’s. The Green Sage is open 7:30 a.m. to 10 p.m. on weekdays, 7:30 a.m. to 11 p.m. on Fridays, 8 a.m. to 11 p.m. on Saturdays and 8 a.m. to 9 p.m. on Sundays.

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