A four-day series of virtual discussions, including a cooking demo with Ashleigh Shanti, highlights the results of the Heirloom Collard Project’s 2020 crop trials.
Though Slow Food Asheville’s original plans for Aunt Hettie’s Red went awry due to the pandemic, local farmers and chefs have still managed to experiment with the heritage okra variety.
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.
Local restaurants plan for Father’s Day. Also: Asheville Bee Charmer celebrates its fifth anniversary, Chris Smith leads an okra workshop and more.