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.
Author Archive for: sarah
Entries by sarah
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.
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?
What’s In A Name
The naming of beer can be a complex matter—as is the process of creating and producing each beer’s brand and label.
Movie Night Recipes
Stars of the local stage offer recipe suggestions for a winter-weather movie night.
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.”
The Pull of the Soil
Flying Cloud Farm co-owner Annie Louise Perkinson returned to Western North Carolina farm life to build a business. Collard greens are one crop that grows in steady rotation.
Winter Greens and Cornbread Quiche
Flying Cloud Farm grows collard greens nearly year-round. This hearty quiche recipe gets the most out of collards and other winter greens.
Jammin’ Breakfast Tarts
With a jar of Imladris raspberry, blueberry, or blackberry preserves, you’re on your way to a breakfast pastry worthy of Christmas morning.
Chocolate Beetroot Cake
This cake is somewhat reminiscent of red velvet, but with more earthy chocolate flavor and a blessed lack of artificial coloring.
