Come October, some locally grown vegetables disappear from farmers markets and grocery store shelves. Not greens! From beet greens to chard and collards to kale, many types are available now and promise freshness and color into the winter.
In honor of the abundance, Appalachian Sustainable Agriculture Project (ASAP) is featuring greens for the month of October in their Get Local initiative. A year-round component of ASAP’s Local Food Campaign, Get Local brings together farmers, restaurateurs, chefs, and community members from around the region in celebration of a featured local food. Because each local item is widely available during the month, participating restaurants and eateries can easily find and use the ingredient to create unique seasonal dishes. And, everyone can try out recipes of their own at home.
Find a list of participating restaurants, as well as more information about the initiative, on the Get Local page of asapconnections.org. Search for roadside farm stands, groceries, and tailgate markets with a sea of greens to offer in ASAP’s Local Food Guide, online at buyappalachian.org. If you’re a chef or restaurant interested in participating, contact Marketing Coordinator Lee Seabrook at email@example.com.
[High resolution photos of a variety of greens are available upon request. To connect with area growers for future stories, or for related article ideas and information, contact Communications Coordinator Maggie Cramer at firstname.lastname@example.org.]
MEDIA CONTACTS: Maggie Cramer (828) 236-1282, email@example.com, and Lee Seabrook (828) 236-1282, firstname.lastname@example.org.