There used to be dozens of crops at Peaceful Valley Farm in Old Fort, alongside a small dairy and sawmill. These days, John McEntire and his family focus most of their attention on two grains, corn and wheat.
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Dried apples make a delicious snack all by themselves, but reconstituting them within a dessert brings out the tannins and sugars. And the classic showcase for the fruit is the apple stack cake, generally believed to have first emerged in the mountains of Kentucky.
OWL (which stands for Old World Levain) has been open to the public only since May, but word has already spread about its commitment to using local ingredients.
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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.
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Today’s holiday craft beers are descendants of winter beers made in Scandinavia and elsewhere in Northern Europe to celebrate the pagan holiday known in English as Yule.
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There was a time when the mill was the center of a community. Farmers brought grains on horse-drawn wagons to be ground by stones into flour and meal. Neighbors caught up on news while they waited, and everyone went home with enough flour for the week.
https://www.edibleasheville.com/wp-content/uploads/2016/11/carolina-ground-1.jpg10001500sarahhttps://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.pngsarah2016-11-15 13:54:082016-11-29 14:28:02The Gospel of Grain
Once upon a time a trip to the butcher case meant a choice between sirloin or strip streak, chuck roast or round. Today it’s not so simple.
https://www.edibleasheville.com/wp-content/uploads/2016/11/mckissick-2.jpg18641500sarahhttps://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.pngsarah2016-11-08 09:40:002016-11-21 21:44:26Grass Versus Grain
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.”
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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.
https://www.edibleasheville.com/wp-content/uploads/2016/10/gaining-ground-1.jpg10001500sarahhttps://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.pngsarah2016-10-25 12:42:052016-12-27 13:06:14The Root of Passion
With root beer and sorghum, the tastes of sassafras and Appalachia's favorite homegrown syrup blend to create a perfect combo for fall.
https://www.edibleasheville.com/wp-content/uploads/2016/10/short-ribs.jpg13821500sarahhttps://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.pngsarah2016-10-20 14:02:302016-11-04 16:59:45Root-Beer-Braised Beef Short Ribs with Roasted Root Vegetables