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 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
Shakshuka was first prepared in North Africa and the Middle East after tomatoes were introduced to the region from the Americas in the 1500s. It’s popular as a breakfast food, but it also makes an easy and satisfying vegetarian dinner. Try substituting different types of peppers you like from the farmers market to see how … Read more
Corn was domesticated by indigenous farmers of Mesoamerica as early as 8,000 years ago. The crop—known as maize—spread throughout what is now North and South America. In the Southern Appalachian region, Cherokee culture is interwoven with cultivation of corn, where it is one of the Three Sisters, typically planted with squash and beans. Servings: 6 … Read more
Paletas are Mexican-style popsicles, typically made from fresh, local fruit. You can find melons at farmers markets starting in late July through the end of summer. If you don’t have ice-pop molds, you can DIY them using small disposable cups or ice cube trays and inserting a popsicle stick. For a flavor twist, add finely … Read more
Cucumbers are abundant at farmers markets from June through October. This cool, no-cook recipe makes an easy and healthy summer meal! This recipe is adapted from Cucumber Soup by Vickie Leigh Krudwig. Servings: 3-4 Ingredients Directions
There are many types of tomatoes available at farmers markets July through September. Look for colorful heirloom varieties like Green Zebra, Mr. Stripey, or Cherokee Purple. Or substitute your favorite cherry or grape tomatoes for perfectly sized bites. Servings: 3-4 Ingredients Directions
Steven Goff has operated many restaurants in the Asheville area—most recently Tastee Diner—with a firm commitment to local sourcing and reducing food waste. He is one of the featured chefs at the upcoming Good Fields: An Appalachian Food and Farms Festival, on June 24 at Shipley Farms in Vilas, NC. Shipley Farms is a multigenerational … Read more
Erica Beneke and Matt Farr own Red Fiddle Vittles, a catering and private chef business as well as brick and mortar shop in South Asheville offering take-and-heat dinners, house-made specialties, and other local products. This restorative and comforting dish holds the earthly flavors of early spring in Appalachia. The bright and festive colors of French … Read more
Iris Rodriguez is the chef and co-owner of Little Chango, a Hispanic craft kitchen in Asheville’s South Slope. She was born and raised in San Juan, Puerto Rico. With a Puerto Rican father and a Cuban mother, Iris has always been passionate about Hispanic food. Her cooking style is a blend of Latinx cuisines with … Read more