winter greens
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Cut and Come Again

“A forkful of collards contains more Southern history than any other bite,” Edward Davis and John T. Morgan write in their recent book Collards: A Southern Tradition from Seed to Table.
Quick Cassoulet of Sausage, Beans, and Kale
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Quick Cassoulet of Sausage, Beans, and Kale

This recipe has a rich, slow-cooked flavor, but it takes just 45 minutes from start to finish.
From the garden at Sunny Point Cafe
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Keeping the Faith

As more Asheville restaurants source their ingredients locally, how do they keep food on the table during a time of year when there’s less of it on the farm?
Asheville Brewers Supply
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Brew It Yourself

In the world of artisan beer, professionals and hobbyists exist in symbiosis.
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Movie Night Recipes

This recipe has a rich, slow-cooked flavor, but it takes just 45 minutes from start to finish.
Hydroponic lettuce at Shelton Family Farm
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Four-Season Farming

The chilly winter nights in Western North Carolina fundamentally change the flavor and texture of greens, making the spinach significantly sweeter. “When you buy spinach in a clamshell in the grocery store from California,” farmer Anna Littman says, “you don’t get those subtle differences.”

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