This salad can be enjoyed in a number of combinations throughout the fall to spring season. Use any type of winter squash and any crisp apple variety. Because butternuts can store for up to 6 months, you can eat them all fall and winter long. This vegetable’s tough skin makes it a perfect storage crop. … Read more
Cucumbers are in season starting in late May and typically are available throughout the summer and early fall. Cucumbers are great for staying hydrated and cool. Pai huang gua—or smashed cucumber salad—is a traditional Chinese recipe for a hot day. It can be served on its own or alongside chilled rice or noodles. Smashing and … Read more
Cucumbers are in season starting in late May and typically are available throughout the summer and early fall. Cucumbers are great for staying hydrated and cool. Servings: 3-4Active time: 15 minutes | Inactive time: 1-2 hours Ingredients Directions
Spring beets come in a striking array of colors, including golden yellow, deep red, bright pink, and even the candy cane stripes of the chioggia variety. Spring beets are sweeter and a little less earthy than their later-season counterparts. Now is the time to win over beet converts! Save the greens and use them in … Read more
Peas and mushrooms are a great plant-based source of protein and fiber, which can keep us feeling full for longer. Spring starts to bring more variety to farmers markets. Be on the lookout for spring alliums, like spring onions and green garlic, which you can add to this versatile pasta. Servings: 4–6Time: 20 minutes Ingredients … Read more
This pesto can be made with many types of farmers market greens, including turnip tops, arugula, spinach, or kale. Try this pesto as a dip for raw vegetables or spread on fresh bread! Servings: 4–6Time: 20 minutes Ingredients Directions
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
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
Ronnie Collins is the executive chef of The Montford Rooftop Bar and Lounge in Asheville. I think we’ve all been guilty of buying some beautiful arugula or other leafy green and watching as it turns to mush in our refrigerator before we ever get a chance to use it. Arugula pesto is a great answer to … Read more
