Pumpkin season means farmers’ markets and local growers have pumpkins galore in the mountains. They’re technically a squash and extremely healthful. But combine pumpkin with chocolate chips in this delicious cake and you’ve got a match made in heaven.
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Enjoy a recipe from The Folk School Cookbook. Cool soups are an invigorating meal and a great drink of juice. Tomatoes around here are so bountiful that the whole place turns red for weeks. Gazpacho is a cold soup is ideal for warm summer days and nights when the bounty of ripe tomatoes is at its peak.
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This recipe turns humble pork chops into supper for guests, especially when you serve it with Nanette’s Apple Chutney, braised beet greens, or broccoli.
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A classic one-pot meal from the hills of Tuscany includes a beloved Appalachian ingredient—white beans. Try serving this with a hot pan of cornbread, the Appalachian cousin of polenta.
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