The French Broad
  • Mountain Alchemy
  • April16th

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    Add a decade of healthy, richer living to your life.

    Scientists wait  for  the day when their hypotheses are confirmed by research. I felt a similar joy when reading the book,  The Blue Zones by Dan Buettner - given to me by a friend.  The book is subtitled “Lessons for living longer from the people who’ve lived the longest.” Apparently “how” we eat has great significance. Three of the nine “lessons” for optimizing your life involve food.

    When I opened the book, the first thing to catch my eye was a photograph – it shows Giovanni Scannai, 103, seated at the head of a communal table, surrounded by his extended family.  This image struck me immediately, touching a core value of mine and according to his study – a key to longevity – that of a shared family meal. Read More | Comments

  • March30th

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    -Alisa Hixson

    The email this morning read “ The Crop Mob must go on. ” Noting the weather forecast of rain and possible thunder, we set out to take part in Asheville’s first “Crop Mob.”  The notion and community effort of a “Crop Mob” are not new — just the catchy moniker. For the uninitiated, a “Crop Mob” is an amorphous group of volunteers with varying   skill levels who share a common goal of keeping local farms alive. They work hard, learn or share their knowledge, enjoy the community of others and have some fun.

    Mobbers descend on a chosen farm and, side by side, crank out some key tasks that need doing. A meal is shared after the work has stopped and perhaps some live music. Collaboration, camaraderie, and completion of tasks that many farmers will admit they’d be unable to accomplish even over a few months time. Think barn raising fast forwarded  by the internet. A continuation of a long tradition of  “Do unto others….” Read More | Comments

  • March30th

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    RECIPE: Host a Crop Mob & Plant A Blueberry Patch

    No, it is not blueberry season, but it is time to plant blueberries.  To make this cobbler, it will take seven years to prepare.  In the first year, test the soil and scratch your head what to plant in a very acid soil.  Second year, clear the brambles and cut down the scrub trees.  Third year, pull the stumps and the roots out of the ground, amend the soil.  Fourth year, add six inches of organic matter (last year’s old straw and manure from the barn and stalls).  Hold a Crop Mob to plant 500 bushes on a rainy, muddy Sunday.  Sixth year, prune back the bushes, no fruit.  Seventh year, get first, very small crop of berries. Make the cobbler.  (Save this recipe until blueberry season). Read More | Comments

  • March26th

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    WAITING ALL WINTER & LONGER.

    Now that it is behind us, I can say it without fear of retribution – I hate Winter, the short days, the gloom of fading light at five o’clock.  I miss fresh food and savoring the flavor of sun on dirt transformed into tasty goodness.  I am weary of cooking beans and kale and cabbages.

    The return of longer days isn’t the only thing I have been waiting for.  I have been waiting for the emergence of all those wonderful wild things that grow in the surrounding hills and mountains.  (Not to mention the intoxicating fragrance of daphne – which is blooming now, as I write this).   Since moving to western North Carolina in 1972 I have foraged – mainly mushrooms, but also poke salad, branch lettuce and most wonderful of all – ramps.

    Allium tricoccum – wild leeks, “are one of the first plants to emerge in the spring, traditionally consumed as the season’s first greens.  They are considered a tonic because they provide necessary vitamins and minerals following long winter months without fresh vegetables.” I love them because they taste like garlic, have a fresh crunch and seem to get the juices moving again in my winter weary body. This is most likely true, as research now shows that the sulfur compounds in onions, garlic and leeks has definite, positive medicinal properties. Read More | Comments

  • March8th

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    [Soil] “The first two inches count.”

    While attending the 17th Annual Organic Growers School Spring Conference, (held for the first time at the UNCA campus in Asheville, NC) I asked  random attendees  ”What did you learn?”  The responses came from men and women who work for Habitat for Humanity, the John C. Campbell Folk School and included presenters and others.

    • ” You don’t need a male chicken to make an egg. Despite all I have learned about sex. I am still in shock.” Ian N.
    • On grape growing: “Wait a bit before reacting to problem  bugs and insects. Often their predators figure out pretty quickly where they are.” Peter F.
    • [Soil] ”The first two inches count. I don’t have to kill all the bugs I have been killing.” Fran B.
    • “If I put water in my yard, birds will come. A birdbath is a better solution than a bird feeder, they will find insects and poke around in my yard helping to aerate the soil.” Jen D.
    • “Cover it at night…your squash, that is.” Joni P.
    • “Truffles can be grown in North Carolina and  be very profitable. But not for five years and you need dogs to find them.” Lynn M.
    • “The higher in altitude, the thicker the grape skin grows- to  protect themselves from the ultra-violet rays.” Tucker L.
    • “I learned that I can relax about roses;  more room, less feeding and get into new roses…I can do this.” Nann C.
    • “No matter what your soil type, there is an herb for every spot.” John T.
    • “The importance of aging compost and manure before using it as a mulch.” Matthew M.
    • As for me,  I am still stunned by this vermi-composting factoid: “There are no native worms in America. They all got squeezed out during the Ice Age.”

    -Alisa Hixson

  • March3rd

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    “Find something you can do with your children.”

    Michael Porterfield

    Urban farming is not a new concept.  Evidence points to the existence of urban agriculture in ancient cities, including – Paris, Rome, Peking and others…does Macchu Pichu ring a bell?  We have also certainly read about elaborate urban gardens in mythical places and classical ones. The positive benefits are many, generating a fresh local food source and esthetics among the most obvious. Why and how did such a sensible idea vanish? Why and how to bring them back into the 21st century?  What ever happened to those Victory gardens?

    With these thoughts in mind we head to the Oakley neighborhood of Asheville, North Carolina where we have an appointment at Gladheart Farms. We arrive at the end of Lora Lane as directed and find  three  houses of varying styles plus an old barn, a couple of yurts, a trailer home, a wandering goat and the shiny silver frame of a green house in progress. And lots of people. This is not exactly what I had envisioned. Though I don’t know it yet, the next three hours will shift how I think about farms. Read More | Comments

  • February27th

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    I hear something like this all the time.

    Friday I had a meeting for a project I have been working on for almost four years.  This year will see the fruit of a long conversation.  Over the course of this time, a deep relationship has developed between us.  One that I hope will continue, as what is shared goes way beyond the discussion of food.  It is about the relationships that come together at the Table.

    Four years is a long time to work on something and recently, just as things were picking up – my friend “evaporated” – emails stopped, no phone messages were returned.  I was pretty sure it wasn’t something I had said, so I was glad when we were finally able to get back together yesterday.  It only took a few minutes to get caught up and to understand the delays – life – once again had intervened to change well laid plans.

    My friend had just gone through a trying episode regarding the care of a grandchild.  He is now living with his grandparents and adjusting to a different environment.  This is a story we are familiar with in some fashion or another.

    My friend allowed how one of the biggest adjustments was the fact that Michael; the grandson, had never eaten dinner at the table – he was used to sitting on the couch in front of the television.  There is no television in his new home.  What was remarkable, now that he was ‘at the table’, a big change was beginning to occur – he had a place to share his feelings, ask questions and feel like someone was listening.

    I would say, he was feeling love.

    This is the essential core of everything I am motivated to write about – gathering at the Table to commune. Without question where our food comes from, being connected to it, knowing how to cook it and find joy in that, and supporting a local farm economy are vitally important.  But none of that can happen unless we make our Table and sit down to share that food.  Actually, food is only the vehicle that allows the sharing to happen.

    To me, it seems rather simple, yet somehow, this escapes us – which is to take time to regularly sit together and break bread without other distraction.

    If you slow down for a moment and listen, you will agree, this is a familiar story – the Power of the Table – to improve our health, to nurture our family and friends, to share love.  What else is more important, what better use of our time?

    Mark Rosenstein

  • February20th

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    It is a given that cooking requires time and makes a mess.  But what meaningful thing doesn’t?

    This challenge is not new.  In the 20th Century literature there are at least 3 major author/cooks that address the issue of cooking/table/time.  M.F.K. Fisher wrote a book during World War II, How to Cook a Wolf – “in the earnest hope that you are being a good provider, try this simple plan: Balance the day, not each meal in the day.”  Dinner Against the Clock by Madeleine Kamman is a collection of “quick, sumptuous meals with the look and taste of infinite leisure”.    Finally, back in 1930, Edouard de Pomaine published French Cooking in Ten Minutes (Adapting to the Rhythm of Modern Life), a delightful guide that was also a weekly radio broadcast.  Gourmet magazine was also in this mix, publishing a monthly column Gastronomy Sans Argent that featured great recipes that cost little.

    As a believer and practitioner of The Table, these four pieces have been stuck in the back of my head for sometime.  I always imagined that at some point, I would attempt to bring the concept of “cooking with little time” forward to this century.  (I admit, not a modest claim).  Standing on the shoulders of these culinary giants (Madeleine Kamman was one of my mentors), afforded the ease of a digital global network, I will rush forward with an uncertain plan into Saturday’s Kitchen.  It is a year’s journey, at least. Read More | Comments