“Mother seldom canned or dried June apples. The winter had been long and we yearned for fresh fruit. She fried the June apples and served them with hot biscuits, freshly churned butter, and milk. Sometimes she made applesauce.” —Sidney Saylor Farr “More than Moonshine” — I’ve been wanting to taste June apples ever since I heard them mentioned here on the Blind Pig and The Acorn. During our cooking class a few weeks back Carolyn suggested we walk to the…
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Appalachian Food
Granny Gazzie When I was a girl Granny Gazzie had a wood cook stove in her kitchen. It set close…
Mountain Flavors Class 2019 What a fun time we had in my recent Mountain Flavors Class at John C. Campbell…
We had cabbage left from our kraut making project in our recent Mountain Flavors Class and Carolyn offered to show…
Today’s guest post was written by Ethelene Dyer Jones. The First Blackberry Pie On the farm in the mountains where…
This is the last day of my Mountain Flavors class and I’m sad to see it end. I’ve made new…
In today’s Mountain Flavors class—We will eat cake! I think of today’s portion of the class as the day for…
Pickling with vinegar and fermenting are methods used to preserve the bounty of the garden. We’re all familiar with cucumber…
Sugar is used to preserve fruits and vegetables in the form of jelly or jams. Common ones come to mind…
Do you like spinach? I was too picky to even try it when I was a kid, but once I…