This recipe was provided by Emily Green, Executive Chef and co-owner at Bone & Broth in Asheville, NC. Bone & Broth is a neighborhood fixture just outside of downtown that is dedicated to serving delicious food and uplifting the local growers and producers in the Southern Appalachian region. Orange foods help us see in the
Sneak more spring veggies into your meals with this Spring Pea Risotto. You can use any rice, but arborio tends to work best. Add other veggies and herbs like spinach or fresh mint, if you’d like! This recipe was made in collaboration with Buncombe County WIC and is WIC approved. Peas and rice are great
This spring smoothie recipe is interchangeable with other berries, like blueberries, blackberries, and raspberries and any desired spring green can be used. This recipe was made in collaboration with Buncombe County WIC and is WIC approved. Spinach and strawberries are a classic spring combination. Spinach is a very hardy crop and can withstand temperatures as
Winter greens like lettuces, kale, collards, chard, spinach, arugula, mustard greens, bok choy and more are still abundant at Buncombe County farmers tailgate markets. While it is officially Spring as of last Thursday, we are still awaiting more abundant spring crops and for more tailgate markets to reopen—soon! Stay tuned for next week for the
Spring is right around the corner—the official Vernal (spring) Equinox happening next week on Thursday, March 20. The annual date varies each year between March 19 and 21 and marks the Northern Hemisphere’s tilt towards the sun resulting in more hours of daylight, rising temperatures, and a new burst of energy. Springtime is brimming with
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
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
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
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