The runt of the fall produce litter is a big dog these days at area farmers markets! We’re talking about the typically tiny radish, an oft-overlooked root veggie that comes in a surprising number of varieties and sizes that are taking over tailgate tables now. (PS: It’s Get Local root veggie month, so also look for beets, turnips, and lots more.)
Ramps fans rejoice: Harvest time is here for the region’s beloved early-spring vegetables, which are found growing wild in forests and cultivated on forestland. Their harvest is short—only two to three weeks. But, that won’t stop area Appalachian Grown™ partner restaurants from reveling in ramps this month. In fact, the Get Local celebration, like the veggies of honor, will be bold: Ramps’ flavor can be described as a mix of onion and garlic.
Chef Brian Ross of the soon-to-open Dough has been a long-time participant in our Growing Minds Farm to School Cooking Program! He recently said goodbye to November’s Get Local @ School potato month by making potato latkes with his son’s classroom at Avery’s Creek Elementary. And he shared the recipe just in time for us to share with you before Hanukkah begins Saturday! Keep reading for his story and how-to.
Apple anxiety dominated this spring, thanks to a late freeze. But the worry has passed now that fall and the crop are here. “We did lose fruit due to frost and freeze damage,” shares Rick Jordan, an apple consultant for area farmers and owner/operator of Deerwood Nursery and Farms in Henderson County, “but there are still plenty of apples out there available.”
Our Homegrown Tomato Contest and Party, in partnership with the Market Place, is just around the corner: Saturday, August 11! If you haven’t reserved your spot in the contest or purchased your ticket to munch and mingle, click the link above! Market Place’s executive chef and owner, William Dissen, spilled the beans about the event menu in this week’s Eatin’ in Season via Mountain Xpress. Click for the party sneak peek and keep reading to snag the recipe for his tantalizing tomato cocktail!
Sunday, April 22, was all about local ramps (April’s Get Local featured food) at Early Girl Eatery! They made their way into biscuits, sticky rice, jam, you name it thanks to the talents of James Beard Award-winning chefs Andrea Reusing of the Lantern in Chapel Hill and Robert Stehling of the Hominy Grill in Charleston and Early Girl staff.
The ASAP benefit dinner, officially titled In Celebration of Ramps, featured four fantastic courses and delicious wines; BIG thanks to the farmers who provided local products—from additional produce to meat, fish, and cheese—and Sour Grapes Wine. And, of course, thanks to the chefs, Early Girl, and everyone who attended! Find a photo album from the event HERE, and keep reading for a ramps recipe from Chef Reusing.
“I think they’re best paired with wild mushrooms and goat feta cheese over a protein, freshly picked and cooked over an open fire in a cast iron skillet with a big chunk of bacon and a few potatoes, or in a cornbread stuffing.”
What’s John Stehling—who owns Appalachian Grown™ partner restaurant Early Girl Eatery with his wife, Julie—talking about? Ramps, of course! (Keep reading for one of their favorite ramp recipes!)