Local apples are at the core of our region’s agricultural economy. So what better way to celebrate fall in the Southern Appalachians than with local apples?
Area farmers grow them all – Arkansas Black, Cameo, Fuji, Mutsu, Pink Lady, and the list goes on. Chefs at Appalachian Grown™ partner restaurants take advantage of the abundance of local apples for sweet and savory dishes all month for ASAP’s Get Local campaign.
– Season’s at Highland Lake is utilizing roasted local apples as an accompaniment to its North Carolina flounder special with freekeh pilaf, wilted estate chard, shaved garden vegetable slaw, and lime beurre blanc.
– Guadalupe Café uses local apples every day, featuring them in special pancakes for brunch, various salsas and tarts, crisp slaws to accompany tacos, and cobblers for dessert.
– UNC Asheville Dining Services displays whole apples for sale throughout the month. Local apples from Apple Wedge Packers and Stepp’s Hillcrest Orchard are used in pies and crisps and are featured in fresh made juices and smoothies, such as the “detox smoothie,” with kale and apples as the main ingredients.
Visit ASAP’s website at asapconnections.org/getlocal to find details on what’s happening this month. You can also Get Local at home: Find each month’s featured food—and other seasonal products—at your neighborhood farmers tailgate market, roadside stand, or grocery store.
Browse for markets, stands, and stores via ASAP’s online Local Food Guide at appalachiangrown.org.