The Month of Their Ripening: North Carolina Heritage Foods Through the Year TN Whether you shop with a

Whether you shop with a list or purely on impulse

MYRON MIXON was quite literarily born to barbecue

and Fennel Gratin with Feta and Dill

Inside are 100+ recipes from some of the most interesting chefs

The Month of Their Ripening: North Carolina Heritage Foods Through the Year TN Whether you shop with aAuthor: 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