Do this three times a day: Read and eat about it

Published 9:07am Tuesday, January 15, 2013

Daniel’s animated, knowledgeable recommendations provide inspiration and resources for connecting with North Carolina’s burgeoning farm movement, emphasizing establishments that are independent, sustainable and active in public education and conservation. Sidebars offer information about the state’s agricultural history, politics and eccentricities. It also includes 20 recipes gathered from North Carolina farmers, innkeepers and chefs.

However, nothing says local recipes like Elizabeth Wiegands’ “The New Blue Ridge Cookbook.”

Chock full of authentic recipes from Virginia’s Highlands to North Carolina’s Mountains, this lo-co cookbook features more than 100 recipes, both old and new, celebrating the regional foods of the Blue Ridge Mountains. America’s legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine.  But much of what is cooking here is new: From the southern edge of North Carolina up to central Virginia, the Farm to Table movement is thriving, and so – once again – are small farms and artisinal food providers.  Caring about where food comes from, how it is grown, and how it is prepared, the Farm to Table movement is transforming the culinary scene for newcomers and old-timers alike.

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