Food & Flavors

CURRENT Food & Flavors

Wild strawberry plants in bloom.

May’s Wild Edible: Wild Strawberries

Fragaria virginiana is one of the first plants to bloom in these mountains, thus supplying a wide variety of bees, butterflies, and moths with an important source of pollen and nectar.
Beaten biscuits are a 200-year tradition.

Notes from the Land of Spoonbread and Soup Beans

We follow a trail of our favorite tastes from eastern Kentucky.
Dryland cress as part of this tomato and vegetable soup entrée.

April’s Wild Edible: Dryland Cress

Land cress looks much like watercress with its small square leaves and also has a similar peppery or mustard-like taste.
The Native Kitchen Classic Burger is made 
with pasture-raised beef and is served with house chips.

Finding Flavor in Northwest Georgia: Biscuits, Brownies and Broccoli Casserole

Up mountainsides and into old mills, we visit some of the region’s best-loved eateries.
Amber jelly roll mushrooms growing on an oak twig.

March’s Wild Edible: Amber Jelly Rolls

Despite its unappealing exterior, this member of the jelly mushroom family is edible and though it does not boast the flavor of morels, for example, it does add structure and substance to soups, salads, stews, and egg dishes.

Departments

Much of the Oklawaha Greenway is lined with trees.
The Good Walk

Walking Oklawaha Greenway

Located just minutes from downtown Hendersonville, North Carolina, this 3.25-mile scenic pathway winds through forests and wetlands.

CALENDAR OF EVENTS