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 lives in Sewanee

most recently

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

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