Food, farm and garden

QUALLA-Reviving sorghum molasses
SYLVA/CATALOOCHEE-Winter squash; summertime in a gourd
SYLVA-Ramps
SYLVA–Ramp Recipes
BALSAM-Ruminations from the Distant Hills on October Gardens
REGIONAL-Raleigh News and Observer on farmer’s markets
REGIONAL–Hillbilly Savants on Sassafras Tea
REGIONAL–George Ellison on morel mushrooms
KNOXVILLE–Shared gardens for low-income residents popular

Briefs about mountain foods

Ramps

For the uninitiated, the ramp is a type of leek that grows wild in the mountains. They’re strong when taken raw, they can defend themselves when well-cooked, and the odor seeps out of your pores if you over-indulge. Back in the day, kids could get themselves booted out of school if they were willing to down enough raw ramps for breakfast. Now,we have festivals to celebrate the things.

Candy roaster (as described by the folks at Cataloochee Ranch)

A candy roaster is a member of the pumpkin family, but has a much more delicate flavor and does not have the stringy texture. It is indigenous to these mountains and comes in all colors, shapes and sizes from ugly warty green to a gorgeous orange hue, from quite small to huge. In this area, the County Fair has competitions for the largest candy roaster and last year one weighing 450 pounds walked off with the blue ribbon. The owners treat them like babies to achieve their goal, placing the young squash on a clean bed of hay and religiously picking off any competing siblings so that their prize will get all the nourishment from the parent plant. They water at precise times in precise amounts and appoint guards at night to watch for vandals.

REGIONAL-Appalachian Sustainable Agriculture Project
NATIONAL-American Community Gardening Association