The Southern Appalachians are a unique region of the country, with a rich history in food and beyond. For a number of reasons, including their remote geography and sometimes limited or seasonal resources, preservation became a critical part of the area’s culinary landscape under the Cherokee nation as well as later on with the Scots-Irish and others.
This class covers some of the methods for preserving food found in the region, as well as history and a reference list for deepening your learning.
The class includes:
- An online workbook with recipes, history, tips and tricks, and more
- A list of a few wild plants, and how to sustainably and respectfully work with them
- A resource-packed list of some of my favorite books, articles, and online sources about the region
- Recipes including:
- creative ways to repurpose corncobs in cooking
- chow chow
- sour corn
- drying produce, like candy roaster squash
- watermelon rind pickles
- pickled peaches
- country wine
- pickled okra
- and more!