What’s in Season Winter 2023
What’s ripe and ready to eat right now.
What’s ripe and ready to eat right now.
A corner restaurant on Castle Street mixes the foods of Italy, Spain and New Orleans
The Green House Restaurant of Wilmington brings their feast to where it’s grown, on the farm.
Michael Torbett of Terra Vita Farm tends his produce within the framework of Certified Naturally Grown.
The Cape Fear region’s climate, natural plantings and camaraderie make it a great place to keep bees.
in southeastern North Carolina most peppers end up pickled or brined. Neither require heat nor hard-to-source ingredients. When submerged in salted water and brined, vegetables are shelf stable and ready to eat.
Fresh basil and lemon balm are boosted with lime juice for this tangy sorbet.
Gather ’round a fire pit and forget marshmallows. In between Nutella-slathered graham crackers swap in an oozy soft cheese, such as Brie, and sweet dates for a meaty chew.
The Cape Fear Solera Whiskey with its unusual continuous-aging process in a solera system makes for a rich boozy winter cocktail.
This is a fun snack, inspired by the snacking and tapas culture of Spain, with a slight Italian twist: spicy, sweet and delicious. Dates are filled with ’nduja, a spicy, spreadable salami from Calabria, Italy.
The self-made red curry brings this to another level; the lemongrass notes and Thai chilis will really hit and bring you warmth and happiness.