The Month of Their Ripening: North Carolina Heritage Foods Through the Year Halloween We recommend piling it under

We recommend piling it under jambalaya or pairing it with a slab of country-style steak for the perfect base grain to absorb seasoning and add a savory smell and taste that is all its own

She is the bestselling author of Daisy Fay and the Miracle Man

He is also a chef and she is in management and also bartends

She lives in Sewanee

what he really loves to cook and eat at home is steak

The Month of Their Ripening: North Carolina Heritage Foods Through the Year Halloween We recommend piling it underAuthor: Georgann Eubanks Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state. She begins in January with the most ephemeral of southern ingredients snow to witness Tar Heels making snow cream. In March, she takes a midnight canoe ride on the Trent River in search of shad, a bony fish with a savory history. In