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?

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.”

With a jar of Imladris raspberry, blueberry, or blackberry preserves, you’re on your way to a breakfast pastry worthy of Christmas morning.

Punch has endured for ages. By the time the cocktail was first documented, just after 1800, punches had already been around for a couple hundred years.

A look at historic holiday menus reveals many surprises about Asheville’s history. Even as we see how health guidelines and social mores have changed, we also catch a glimpse of a culinary world that is not as unfamiliar as we might expect.

Thanksgiving 2016 sources for local farms with pasture-raised and heritage turkeys, traditional Southern side dishes, pumpkin pie, pecan pie, apple pie and more.