Beans are packed with protein and fiber — a few of many reasons to love these legumes. Though some beans require shelling before consuming, this recipe is pro-pod. INGREDIENTS 1 lb. Dragon Tongue or green beans 8 oz. Pancetta, chopped into bite-size pieces 1 T. Butter 2 Shallots, minced 4 garlic cloves, minced 1½ lb. Crimini mushrooms,...
[vc_row][vc_column][edgtf_elements_holder][edgtf_elements_holder_item target="_self"][vc_column_text]Figs commonly grow throughout the south Piedmont and eastern regions of North Carolina and enter peak harvest in mid-July thru fall. The fruits themselves are actually inverted flower clusters, and the leaves are edible too, both making flavorful ingredients for savory and sweet dishes, like these Fresh Fig Newtons — Thank you to our...
[vc_row][vc_column][edgtf_elements_holder][edgtf_elements_holder_item target="_self"][vc_single_image image="23273" img_size="full"][vc_empty_space][vc_column_text] Fig Leaf Powder Fig leaves are fragrant, fresh and herby, adding a toasty almond, vanilla-coconut flavor to desserts and savory dishes alike. Combine fig leaf powder with other ingredients as you would other spices and seasonings. INGREDIENTS A dozen fresh fig leaves, washed and dried INSTRUCTIONS Pick fig leaves, rinse with water and pat...
[vc_row][vc_column][edgtf_elements_holder][edgtf_elements_holder_item target="_self"][vc_column_text] Agriculture has long been weaponized as a tool for exploitation, but in equal measure, also purposed as a resource for resistance and renewal. This month, with the observance of Juneteenth, we are reminded of how food and farming serve as powerful catalysts in the pursuit of justice. June 19th, 1865 may have marked the...
Potatoes come into season in June and July. 80% water, they're a starchy tuber containing significant amounts of potassium, vitamins C and B6, dietary fiber, and of course, flavor for lots of tasty recipes. INGREDIENTS: 3-4 medium red potatoes, diced 4 slices bacon 1/2 small yellow or sweet onion, diced 1 green onion, diced ¼ C. white wine...
Cabbage is grown and harvested in NC from May to mid-December. High in nutrition as well as water content, it’s no surprise that this biennial Brassica has been a culinary staple for millennia. Here's a recipe to make the most of cabbage's crunch! Quick Pickled Cabbage & Carrots INGREDIENTS 1/4 Head of cabbage (1 C. shredded) 2 Carrots, medium sized...
Coming in as the third largest flowering plant family with over 20,000 species is Fabaceae, which peas, beans, and lentils belong to. There’s lots to love about legumes. They fix nitrogen in the soil, helping nearby plants absorb essential nutrients for growth. They’re chock-full of complex carbohydrates, plus protein, fiber, and iron. Although legumes aren’t exclusively...
Spring greens — with their peppery flavor, delectable bite, and nutrient dense leaves — give us endless good meals: salads, stir-fries, soups, and hearty Mustard Greens & Braised White Beans recipe. INGREDIENTS 1 T Olive oil 1 Sweet onion, diced 6 Garlic cloves, minced ¼ tsp. Red pepper flakes, optional 6 C. Mustard greens 2 15oz...
Spring greens come to us from a number of plants, including spinach, mustard, and turnips. As delicious as they are — with their peppery flavor, delectable bite, and nutrient dense leaves — these early season crops aren’t just good for the table but for the soil, too. Spinach and mustard greens grow rapidly, warding off weeds...
Suzanne McCord, or Yah of Yah’s Best Products, grows an impressive garden in Huntersville. One summer 25 years ago, she found herself with a few more veggies than she knew what to do with. A blend of tomatoes, bell peppers, onions, hot peppers, and garlic yielded a cardinal batch of salsa and a fruitful business...