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Food & Flavors

CURRENT Food & Flavors

March’s Wild Edible: Lamb’s Quarter

Rising up through the soil this month is one of the most fascinating plants in the Blue Ridge Mountains…the lamb’s quarter.

From Nigeria to Northeast Tennessee

This line of West African-style stews has made it into stores in five Southeastern states.

Maple Syrup Magic

This Swiss-German family has been making the golden syrup in West Virginia for three generations.

February’s Wild Edible: Fiddlehead Ferns

In decades and centuries past, settlers in these mountains consumed what they called the fiddleheads of ferns. But just what is a fiddlehead?

November’s Blue Ridge Mountain Apple Profile: The York

The York, also known as the York Imperial, originated – logically enough – in York, Pennsylvania, in the early 1800s.

Current Issue

Lamb’s quarter growing along the author’s chicken run.

March’s Wild Edible: Lamb’s Quarter

Rising up through the soil this month is one of the most fascinating plants in the Blue Ridge Mountains…the lamb’s quarter.
The Royal Red Stew product line includes regular, curry and several degrees of hot.

From Nigeria to Northeast Tennessee

This line of West African-style stews has made it into stores in five Southeastern states.
The sugar camp houses the processes that advance sap water to maple syrup.

Maple Syrup Magic

This Swiss-German family has been making the golden syrup in West Virginia for three generations.
Christmas fern fiddleheads are not edible and can be toxic.

February’s Wild Edible: Fiddlehead Ferns

In decades and centuries past, settlers in these mountains consumed what they called the fiddleheads of ferns. But just what is a fiddlehead?
York apples are a traditional Blue Ridge Mountains variety.

November’s Blue Ridge Mountain Apple Profile: The York

The York, also known as the York Imperial, originated – logically enough – in York, Pennsylvania, in the early 1800s.
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