Western North Carolina: Food, Garden, Cooking
 
Here’s a more literally “juicy” section that contains information especially about local foods produced in our region, foods with enhanced freshness and nutritional value. You’ll find offerings about gardening and cooking, recipes by local chefs, caterers, restaurants, and home kitchens. Also, check out our local food campaign from Appalachian Sustainable Agriculture Project, “celebrating fresh locally produced food grown by our farming neighbors on their family farms throughout Western North Carolina and the southern Appalachians”.
 Rutherford Farmers' Market Opens May 17 - Growers Needed!
News or Press Release
Rutherford Farmers’ Market Opens May 17
Rutherford Town Revitalization announces that the Farmers’ Market in historic downtown Rutherfordton will run on Saturdays from 9 to 12 noon, beginning May 17 through the end of September.
Interested growers wishing to sell fruits, vegetables, plants and flowers or homemade baked goods and items (ie. jellies & jams) are asked to call (828) 287-2071 to register.
Denise Barratt
Confused whether to go organic or local? Let your taste buds lead the way! Not only are many of the local farms using no chemicals to grow their food but when we buy local we are putting money right back into our local economy rather than thousands of miles away. more...
Donna Price
Springtime is here again, so it's time to visit your local garden center for new and exciting plants, shrubs and trees for your home landscape. more...
News or Press Release
FOREST CITY — The Rutherford County Farm Bureau Board of Directors formally announced its support of Farmers Fresh Market at the directors meeting on Feb. 28. more...
News or Press Release
ASHEVILLE, NC (March 3, 2008) – Starting this spring, Asheville will have a new destination for local food shoppers. The Asheville City Market will be a weekly, producer-only farmers’ market, to be held downtown at the Public Works building.
more...
The Celtic Dame
Seeing wet noodles in bags in the “toad-food” department of Ingle’s, I
was suspicious. But today I found the same thing all over the tofu
department of GreenLife, so I decided to try them. more...
stacey stone
when you think of eating, what feelings and thoughts come to mind?
are they generally positive, or... do they tend to have a negative connotation;
bringing with them feelings of resentment, frustration or even a sense of lack
of control? because we live in a diet-oriented society, many of the feelings we
have may be coming from the ideals that society has placed upon us. there is a
'diet mentality,' that has helped shape our thinking and we feel a need to be
restrictive with what we eat to in order lose weight, to look a certain way. deprivation
with food, sets us up for failure because we are fighting against the natural
need of our body to have nourishment. how do we go about creating a positive,
lasting change? well, we start with how we think about food. more...
G. Leigh Wilkerson
Apples need them. North Carolina blueberries need them too. Cucumbers, squash, melons, strawberries, and watermelons all share the same small yellow-and-black requirement. Honeybees that is, lots of them. more...
G. Leigh Wilkerson
"You ever eaten a Sugarloaf?" he asked. I shook my head. I was a hospice nurse and this gentleman, I'll call him Zeb, was my patient. We'd been talking about our favorite apples, but this sounded more like a coffeecake. "What about a Sheepnose June?" he tried again. I'd never heard of it. more...
G. Leigh Wilkerson
- Holly Bishop's Robbing the Bees
- The Secret Life of Bees (Fiction) by Sue Monk Kidd
- Noah's Garden by Sara Stein
more...
G. Leigh Wilkerson
When I first started gardening in Yancey County the weekly trips to Troy's Greenhouse were more about talking with Wade as he worked behind the counter than buying marigolds or potting soil. My Grandmother's green thumb--wisdom on what to do in burning sun and Alabama clay--didn't translate to the cool fog and sandy soils of South Toe. more...
G. Leigh Wilkerson
The tomato vines were lush and chest high, the best I'd ever grown in my three years of vegetable gardening. The leaves were dark green and unblemished, the picture of plant vitality. My secret, I had decided, was a generous shovel of year-old compost every two weeks. more...
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Garden Advice