Plus, a book signing.
 
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🍄 Try This: Foraging in the forest

Putting foraged food on the table

painted bolete mushrooms on a foraging tour in Asheville
There was lots of foragible food our tour, like these painted boletes. | Photo by AVLtoday
The AVLtoday City Editors recently set out on a trek in the meadows and forests of Black Mountain to find some food. No, we hadn’t just gotten lost trying to pick a restaurant for lunch — we were there to forage. Embarking on a three-hour guided foraging journey into the WNC wilderness (or wilderness adjacent), it was time to see what outdoor edibles were on offer. Here’s how it went.

plantain in the grass on a foraging tour in asheville

The blue cheese-flavored plantain hides among blades of grass.

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Photo by AVLtoday

A victual voyage

WNC is home to more than 5,000 species of mushroom, and although mushrooms are what most tour-goers are hoping for (and what many people think of when you say “foraging”), they certainly weren’t the only edibles we found.

We started by picking dark red wild cherries from a tree near the parking lot and saved some of the branches for a tincture — before a short meadow walk to find plantain, a stringent leaf tasting of blue cheese, and wood sorrel, a lemony plant with fruit colloquially known as fairy pickles.

Once we escaped the heat of the sun for forest shade, the mushrooms were everywhere. Our guides helped us harvest varieties of chanterelles, boletes, leatherback milkcaps, and cauliflower mushrooms — walking us through their characteristics + flavors and how to distinguish edibles from their lookalikes.

At the end of the tour, we settled at a picnic table to taste test the lone beefsteak mushroom and divvy up our culinary spoils. Our walk was slow-paced on mostly level ground and didn’t go far, so it’s a great activity for a wide range of ages and abilities (and you go home with dinner practically set).

chanterelles in the forest on foraging tour asheville

Altogether, we collected about a dozen edibles — like these chanterelles.

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Photo by AVLtoday

Your own edible expedition

Among the thousands of mushrooms in the area, there are about a dozen deadly varieties and many more that will make you sick — so foraging isn’t something to do alone until you’re an expert. If you’re ready to get outdoors, book a tour through a local company like No Taste Like Home or take a class with Wild Abundance or Wild Goods. You can also join other enthusiasts at the Asheville Mushroom Club.
 
Events
Thursday, Aug. 24
  • Outside the Tin with Fonta Flora | Thursday, Aug. 24 | 6-8 p.m. | Botanist & Barrel Tasting Bar + Bottle Shop, 32 Broadway St. Ste. 110, Asheville | $65-$120 | Try beverages crafted specifically to accompany tinned seafood with a flight of four bevs + three small bites.
Friday, Aug. 25
  • Free Yoga | Friday, Aug. 25 | 5 p.m. | Rabbit Rabbit, 75 Coxe Ave., Asheville | Free | Close out your week and start your weekend right with free yoga — bring your own mat.
  • Slice of Life Comedy | Friday, Aug. 25 | 7-9 p.m. | plēb urban winery, 289 Lyman St., Asheville | $15-$20 | Hilliary Begley, known for her role in Netflix’s “Dumplin’” and opening for some of comedy’s favorites, will be joined by four Asheville comedians.
Saturday, Aug. 26
  • Summer Breeze Games | Saturday, Aug. 26 | 1-5 p.m. | The Mule, 131 Sweeten Creek Rd., Asheville | Free, RSVP | Gather a team of four to five players to compete in challenges inspired by classic summer yard games at this yacht rock-inspired event from Asheville Sport & Social Club.
  • Artist Market | Saturday, Aug. 26 | 1-5 p.m. | 12 Bones Brewing, 2350 Hendersonville Rd., Arden | Free | Browse plants, prints, and handmade goods from local artists — then grab a pint.
  • Shindig on the Green | Saturday, Aug. 26 | 7-10 p.m. | Pack Square Park, 80 Court Pl., Asheville | Free | Bring your instruments, friends, and lawn chairs for the final night of this series of Southern Appalachian music and dance traditions.
Sunday, Aug. 27
  • Something Wicked This Way Comes Dark Carnival Variety Show | Sunday, Aug. 27 | 7:30 p.m. | Fleetwood’s, 496 Haywood Rd., Asheville | $10-$15 | With bewildering feats and bewitching performances, this is not your everyday carnival.
  • A Night of Grief & Mystery | Sunday, Aug. 27 | 7:30-9:30 p.m. | Wortham Center for the Performing Arts, 18 Biltmore Ave., Asheville | $29-$45 | This night of words and wonder will leave you pondering mortal mysteries.
Events calendar here
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News Notes
Civic
  • Better follow the instructions to the letter — property tax notices are in the mail, and the payments are due on Friday, Sept. 1. If you’re not a pen-and-paper kind of person, you can also access your notice online and find info on enrolling in a payment plan.
Opening
  • If you’re a fan of the dining delights at Table and All Day Darling, mark your fall calendar now. Jacob Sessoms, the chef behind both of these Asheville spots, will be debuting three new culinary spaces in the River Arts District’s The Radical hotel, set to open in October.
Arts
  • Have an appetite for the arts? The Asheville Art Museum is celebrating its Art of Food exhibition with a Community Day on Saturday, Sept. 2 from 12 to 5 p.m. The free event will feature tours through the exhibition, a panel discussion + a makers space where you can paint with spices.
Health
  • The North Carolina Black Alliance is hosting the 2nd Annual Rooted In Wellness Health Fair at Martin Luther King, Jr. Park on Saturday, Aug. 26, 11 a.m.-2 p.m. The fair, which is one of 11 being hosted across the state, will offer a program based on advancing health equity.
Drink
  • Take a sip to support local teachers. As part of the Beers That Build series, Wicked Weed Brewing is releasing their Professional Development Belgian wit. The brewery will donate a dollar per pour to grants benefiting the Asheville City Schools and Buncombe County Schools Foundations.
Kids
  • Let your little ones enjoy a sweet treat while they dive into a beloved book. The Hop West will be hosting Michele Zirkle, the award-winning author of “Snowie the Squareman” and “Brave Lion, Brave You” on Saturday, Aug. 26 from 1 to 4 p.m. for a book signing + reading.
Featured Home
  • Nestled on a beautiful, tree-lined street in the sought-after Fairview Forest neighborhood, this updated and meticulously cared-for 4 BD, 3 BA home offers unbelievable views and is 15 mins from the grocery store, gas station, local pubs + restaurants. Get ready to live your best life at this spectacular mountain oasis.*
Cause
Finance
  • A free app for earning cash back on gas, dining, and groceries, with frequent users earning an average of $340 per year? Yes, please. And Ashevillians who download it now get an extra 25 cents per gallon on their first fill-up with code AVL25.*
 
Food

Dish out a Mixed Mushroom Shawarma

Laughing Seed Cafe’s recipe for Mixed Mushroom Shawarma

Mixed Mushroom Shawarma from Laughing Seed Cafe.jpg
Bright, rich + delicious — excuse us while we fix a plate. | Photo via Laughing Seed Cafe
Whether you’re foraging in the local wilderness or in the vegetable aisle of the grocery store, this deconstructed + earthy version of the Middle Eastern dish is sure to please. The Mixed Mushroom Shawarma ran on Laughing Seed Cafe’s menu for years and still pops up as a special — but if you just can’t wait to try it, fix a plate for yourself.

Mixed Mushroom Shawarma

Ingredients:
  • 4 cups of sliced assorted mushrooms (like cremini, shiitake, or oysters — but it’s best to have a blend)
  • 1 small yellow onion, roughly chopped
  • 2 tsp Za’atar
  • 1 tsp curry powder
  • A pinch of ground cumin and coriander
  • ½ cup vegan yogurt
  • 1 tsp Italian parsley
  • 4 small pita bread
  • Hummus
  • Salad vegetables (like lettuce, tomato, and cucumber)
Note: Oven-roasted garlic cloves are a nice addition. You can buy already peeled cloves then roast about 12 in olive oil in an oven-proof dish.
Get cooking
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The Wrap
 
Molly Wilson.jpeg

Today’s edition by:
Molly

From the editor
If you’re looking for more ways to support relief efforts in Maui after the fires, grab a ticket for the benefit concert + auction at The Grey Eagle on Tuesday, Aug. 29 at 5:30-10:30 p.m.
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