Right now, ramps are hotter than poppa bear’s porridge. You can’t walk into a farmer’s market or restaurant without catching a whiff of their pungent delights. This is good for our…
Ramps: Loving Them to Death?
Pickle Ramps While You Can
Ramps season 2013 is one for the books. Festivals have sprouted up faster than ramp shoots, ramp recipes are being traded like baseball cards, and the media must be smoking…
7 Tips for a Sure Fire Garden
Spring has finally sprung, and it has Crystal Vaughan, our friend over at Red Hill General Store, pulling out her spade and watering can. An avid gardener, she took time…
Mountain-Made Easter Treats
Lately, I’ve been making a lot of Cadbury Cream Egg runs. I’ll be at the gym or out for errands, and Ryan will text — Can you go to CVS?…
Apple Butter + Doughnut + Muffin
Y’all know I love apple butter. I spread it on toast; I eat it with biscuits; and (as noted elsewhere) I gobble it down straight from the spoon. I’ve yet…
Appalachian Influence: Hillbilly Tea
Finally! Someone outside our mountain homeland has opened a restaurant that isn’t just Southern, that isn’t just down-home, that isn’t just rustic, but that’s a full-on Appalachian outpost. It’s called Hillbilly…
History of Apple Stack Cake
Now I’ve seen a lot of posts about apple stack cake. It’s been a mainstay on Appalachian tables since God was a boy, but I’ve not seen a specific history…
Appalachian Influence: Applebutter Sandwich
The other day I wrote about signs of home outside Appalachia, and that got me to thinking. Our quirky mountain culture has been exported to nearly every corner of the…
Pimento Party
When you go to Asheville, you go to Tupelo Honey. You just do. It’s like “when you to Orlando, you go to Disney World” or “when you go to St. Louis,…
Tater Salad, Don’t Skimp on the Love
A while back, I posited that tater salad can heal an ailing heart. It is indeed a potent comfort food, up there with mac and cheese or meatloaf, and this…