Sweet Potato Gnocchi with Winter Greens

a child's hands preparing sweet potato gnocchi

Storage crops like sweet potatoes are available through most of the winter at farmers markets. There are several varieties, including traditional orange-fleshed types as well as those with purple or white interiors. Experiment with different types in this recipe! (You might need to adjust how much flour you use.) Servings: 2–4Time: 30 minutes to 1 … Read more

Veggie Rice Bowl

Fall veggie rice bowl

This is a great recipe for using up leftover veggies or grains you may already have in the pantry. Feel free to substitute your favorites! You can make this a protein bowl by adding an egg, tofu, or chicken. Servings: 6-8Time: 30 minutes Ingredients Directions

Apple Ring Pancakes

apple ring pancakes

Though apples are intwined in American cultural identity (Johnny Appleseed, “American as apple pie”), they are not native to the United States. The earliest apples were likely grown in Central Asia thousands of years ago and spread through Europe and the Americas via trade routes. Apples are an important crop in Western North Carolina, particularly … Read more

Roasted Garlic Parmesan Cabbage

Roasted Garlic Parmesan Cabbage

Cabbage originated as a wild plant in Europe and the Mediterranean region, growing along bodies of water. Early Greek and Romans had great respect for cabbage as they thought it had healing properties. Cabbage is a low-calorie vegetable with a high fiber content that assists with controlling blood sugar and reduces the chance of spikes … Read more

Butternut Squash and Turmeric Soup

squash turmeric soup

Butternut is a winter squash variety and originated in Mexico and Guatemala. You can substitute any winter squash for this soup, such as acorn or kabocha squash. Turmeric is native to southern India and Indonesia. It’s generally available in its dried spice form, but some farmers in our region grow it in the fall as … Read more

Chef Charles Baudendistle’s Coffee Rubbed Carrots with Celery Root Puree

Staff from The Admiral visit The Culinary Gardener

Charles Baudendistle is the chef at The Admiral. He’s pictured at the center along with the staff from The Admiral and farmer Evan Chender of The Culinary Gardener. Kitchen life is very stressful, but nothing compared to farming! If one thing goes wrong, hours and days of effort is foiled. Dealing with all the elements … Read more

Chef Kelsianne Bebout’s Spiced Apple Pie

Kelsianne Bebout picking apples at Creasman Farms

Kelsianne Bebout is the pastry chef for All Souls Pizza, and also sells custom desserts with a focus on locally sourced ingredients through their Instagram account, @beebowbakes. I truly enjoy every step of making pie, from the flour up. Every step takes a lot of care and intuition. Late summer to fall is a lovely … Read more

Chef William Dissen’s Candy Roaster Squash Soup

Chef William Dissen's candy roaster soup

William Dissen is the executive chef and owner of The Market Place in Asheville as well as Haymaker in Charlotte, and Billy D’s Fried Chicken at the North Carolina Zoo in Asheboro. I worked with the Slow Food organization to help get candy roaster squash on their arc of taste. The heirloom squash dates back … Read more

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