Bitter Gamble
There currently aren’t enough hops produced in Western North Carolina to brew more than a few batches of beer. Hop farming is risky, labor intensive, and requires a large capital outlay.
Author Archive for: sarah
Entries by sarah
The Poinsett Bridge
The Poinsett Bridge looms in the forest like something medieval. You half expect to find a troll lurking under its gothic arch.
Eastern Carolina Fish Stew
In Eastern Carolina when a group needs to raise money for a cause, they sell food. From church fellowship halls, volunteer fire departments, or community buildings, five times out of ten, the offering is something they call “fish stew.”
The Root of Passion
After planting variety of beet seeds, Anne and Aaron Grier of Gaining Ground in Leicester watch and wait, both patiently and anxiously, for the Golden Grex, Chioggia, Early Wonder Tall Tops, and Robin seeds to germinate.
Beet & Root Vegetable Chips
Roasted, steamed, pickled, chopped into relish, or—as she is sharing here—rendered into crispy chips, Ashley English takes beets any way she can get them.
Root-Beer-Braised Beef Short Ribs with Roasted Root Vegetables
With root beer and sorghum, the tastes of sassafras and Appalachia’s favorite homegrown syrup blend to create a perfect combo for fall.
Next Generation
Agriculture is a multigenerational affair at Hickory Nut Gap Farm, which has been in the family for a century. Jamie and Amy Ager have transformed a modest family business into one of the region’s largest suppliers of pasture-raised meat.
Kale-Peanut Pesto Rolled Flank Steak
This recipe is a variation of one created by chef Nate Sloan of Hickory Nut Gap Farm for Farmer and Chef Asheville.
The Miso Masters
Rutherfordton, North Carolina, population 4,222, is home to a business you wouldn’t expect to find in a small Appalachian town: American Miso Company, the world’s largest producer of organic miso.
Buttermilk Cornbread Soup
You can sometimes find this life-changing soup on the menu at Fleer’s latest restaurant, Rhubarb, in Asheville, North Carolina. Or you can make it at home with his recipe, graciously shared here.
