Although gleaning dinner from nature inherently offers some freedom from the social framework, COVID-19’s disruptions still reached many locals who normally take to the outdoors in spring to gather ramps, morels and other seasonal morsels.
July marks peak season for gathering wild edible mushroom in Western North Carolina, and many tasty varieties are already popping up on local restaurant menus.
A La Mode Macaron brings its interpretation of the European sweet treat to North Asheville. Also: VegOut returns, No Taste Like Home hosts Wildcrafted Cocktails and more in this week’s Small Bites.
Although some question its overall sustainability, Blue Ridge Biofuels’ Field to Fryer to Fuel program is transitioning to a new facility and on the verge of expansion.
Wild foods, foraged from Western North Carolina’s biodiverse environment, give a boost to health as superfoods high in nutrients, say leaders of local “weed walks.”
A walk in the woods with a local foraging tour yields wild edibles, healing mushrooms and some new knowledge for participants.
Far from the lawn nuisance it’s often considered in our culture, the dandelion has actually been celebrated since ancient times as one of the world’s top health-promoting herbs. Chris Smith of Sow True Seed offers several tasty and nutritious ways to prepare this easily identifiable and abundant wild edible.