Visit the Goats
Text and photos by Ray Linville If you like artisan cheese, visit the creamery where it’s made. Even better, get introduced to the animals. If you like chevre, a word we borrow from French for goat cheese, don’t forget to talk to the goats. When Paradox Farm held Spring Farm Day and opened its property […]
Making Mac and Cheese Better with N.C. Mountain Cheese
by Ray Linville What’s the most important ingredient in macaroni and cheese? Except for the love that the preparer personally adds, is one item more important than anything else? The questions may seem frivolous because today the recipe at home can be quite simple – unless you’re Thomas Jefferson, who was so consumed with serving […]
Learning About Cheese Making (and Feeding a Baby Goat)
by Ray Linville To watch cheese being made, taste some artisan cheese samples, and take home a package or two, I headed to the Blue Ridge area of our state to travel part of the Western North Carolina Cheese Trail. Little did I expect to be bottle-feeding a day-old baby goat. Within minutes after arriving […]
Mountain Trout Is N.C. Good
by Ray Linville Imagine fishing in a fast-flowing, rocky mountain stream and reeling in trout for dinner. Such experiences have always been part of the food culture in the Blue Ridge region, whether for the Cherokee with prehistoric ties to its hills and streams or the families who settled there after the Trail of Tears […]
Asian Greens at the Market
Trend: Asian Veggies at North Carolina Farmers’ Markets This spring you might notice a few new faces at your local farmers’ market. Sure you’ll see spinach, arugula, eggs, and asparagus, but tucked in between these market mainstays you might also notice bok choy, yu choy, tatsoi, mizuna, even Japanese eggplant. These Asian varieties have begun […]