fall

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

Chef Matt Caudle’s Roasted Turnips with Almonds

Matt Caudle, chef de cuisine at Curate, photo by Evan Sung

Matt Caudle is chef de cuisine at Cúrate. As a chef, the number one reason for buying locally is quality. I’m getting something that’s superior that I can’t get from other commodity vegetables. The variety is really nice. One thing I really like working with is turnips. They’re very plentiful, and farmers here produce them … Read more

Chef Eric Morris’s Lacto Shakshuka

Eric Morris

Eric Morris is the executive chef at Cultura and the Funkatorium by Wicked Weed Brewing, which was a semifinalist for a James Beard Award in 2020. Eric has been cooking professionally for over two decades, including as chef de cuisine for the critically acclaimed Nightbell in Asheville and Pearl & Ash in New York City. … Read more

Chef Luis Martinez’s Baked Sweet Potato

Luis Martinez

Luis Martinez is the owner of Tequio Foods, which imports heritage products from Oaxaca, Mexico, in a manner that honestly and deeply supports independent, indigenous farmers. His background includes working on farms, in restaurants, and as a graphic designer. Now based in Asheville, Luis is combining his love for cooking with his passion for social … Read more

Sign Up for Our Newsletters