Making the bounty of a summer garden last through winter usually involves Mason jars and a water bath. In Appalachia, however, preserving food has often meant not just canning but also drying—and this is especially true of beans.

The first summer Rett Murphy and Kathryn Skelley-Watts owned their farm, a visiting friend walked into a field overgrown with weeds and immediately disappeared from sight. A few minutes later, Murphy said, “I saw his hand rise up over the jungle, holding a few berries.” With that, plans for the farm changed.

The winery at the Biltmore Estate sells more than a million bottles a year, producing award-winning wines that have been served at the White House.

Western North Carolina has no shortage of craft brewers. But while the beer is made locally, most of the primary ingredients that go into it are shipped in from other states, or even other countries.

Her empanadas are Argentinean, her crepes are French, her tamales are Mexican, but Cecilia Marchesini’s love of cooking carries a different passport.

For a perfect day trip, visit the Penland School of Crafts in Mitchell County and follow up with a meal from chef Nate Allen at Knife and Fork.

For the best hamburger, grind it yourself. Asheville’s own Meredith Leigh, author of The Ethical Meat Handbook, tells you how.

This elegant yet simple salad shows off the very best of summer produce and herbs. Served with a crisp rosé, it’s perfect for a light weekend lunch. Traditional Niçoise is made with haircots verts, but feel free to experiment with runners or asparagus beets.

This is a dish of summer, when heirloom tomatoes are at their peak. “It makes a great complement to the rich, smoky flavor of barbeque and grilled meat,” says Jeff Miller, Luella’s chef, and pit boss.

Smoked paprika lends just the right flavor nuance to the acidity of this dressing. Feel free to swap out the green beans in favor of an Appalachian heirloom pole bean, though these may require a bit more cooking time.